Arbaugh Farm

10/12/2026

Finally found the stalk of sorghum I was looking for; the last one!
Nearly done cooking and I have to say it’s been a good year. I’ve made some tasty sorghum!

10/09/2026

Now we're properly into October. This moist gingerbread combines sorghum molasses with apple butter and traditional fall spices. The apple butter softens the stronger molasses notes and makes an especially moist cake. This is the kind of recipe I'd expect people to save for later.
Recipe
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1½ teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons cinnamon
¼ teaspoon cloves
½ teaspoon salt
½ cup butter, melted
½ cup sorghum molasses
½ cup apple butter
½ cup brown sugar
2 eggs
¾ cup buttermilk

Instructions
Preheat oven to 350°F. Butter an 8-inch square baking pan.
Whisk together both flours, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, whisk the melted butter, sorghum molasses, apple butter, and brown sugar.
Add the eggs and whisk until smooth.
Stir in the buttermilk.
Add the dry ingredients and stir only until no dry streaks remain.
Pour into the prepared pan and smooth the top.
Bake for 30–35 minutes, until the center springs back lightly and a toothpick comes out with only a few moist crumbs.
Cool for at least 15 minutes before cutting.
Serve it plain, dust it lightly with powdered sugar, or serve a warm square with whipped cream.

10/02/2026

October 1 is where I'd make the definite turn toward comfort food. This is essentially chicken pot pie with a tender cornbread topping, but everything is baked in one skillet. It's hearty enough for a chilly evening without feeling like Thanksgiving food yet.
Recipe
Ingredients
For the filling:
2 tablespoons butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 tablespoons whole wheat flour
2 cups chicken broth
½ cup milk
2½ cups cooked chicken, chopped or shredded
½ cup frozen peas
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
For the cornbread topping:
1 cup stoneground cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
1 egg
3 tablespoons melted butter

Instructions
Preheat oven to 400°F.
Melt the butter in a 10- or 12-inch oven-safe skillet. Add onion, carrots, and celery and cook for 6–8 minutes, until beginning to soften.
Sprinkle in the whole wheat flour and cook for 1 minute.
Slowly stir in the broth and milk. Simmer until slightly thickened.
Add the chicken, peas, thyme, salt, and pepper. Remove from heat.
In a bowl, combine the cornmeal, whole wheat flour, baking powder, and salt.
Whisk together the buttermilk, egg, and melted butter. Stir into the dry ingredients until just combined.
Drop spoonfuls of cornbread batter over the chicken filling and gently spread them together.
Bake for 20–25 minutes, until the cornbread is golden and the filling is bubbling around the edges.
Rest for 5–10 minutes before serving.

10/02/2026

Getting started squeezing sorghum! Many thanks to Max Hammer of Hammer Cycles for his help fixing the chain on our elevator. Got us up and running in no time!!

09/25/2026

Once again, I will be venturing to Marlinton to attend the Hammons Fiddle and Banjo Competition. I am really looking forward to it again this year. If you have never been then you should come.

Seven acts. A perfectly reasonable excuse to clear your Saturday.

The September 26 music lineup for the Hammons Family Fiddle & Banjo Contest and World Class Jam in Marlinton, West Virginia:

Becky Buller & Ned Luberecki
Bing Brothers ft. Jake Krack
Black Mountain Bluegrass Boys
Tessa McCoy & the State Birds
Mudhole Control
Kanawha Tradition
Hunter Berry Band

Gerry Milnes and Kirk Judd are this year’s masters of ceremonies.

09/25/2026

By late September, apples are starting to feel right. This rustic skillet cake combines fresh apples with buckwheat flour, cinnamon, and a little brown sugar. Buckwheat's earthy flavor works particularly well with apples without turning this into an overly sweet dessert.
Recipe
Ingredients
1 cup buckwheat flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup butter, softened
¾ cup brown sugar
2 eggs
¾ cup buttermilk
1 teaspoon vanilla
2 medium apples, peeled, cored, and thinly sliced
1 tablespoon brown sugar for topping
½ teaspoon cinnamon for topping
Instructions
Preheat oven to 350°F. Butter a 10-inch cast-iron skillet.
Whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the butter and brown sugar until creamy. Beat in the eggs one at a time, followed by the vanilla.
Alternate adding the flour mixture and buttermilk, stirring only until combined.
Spread the batter evenly in the skillet.
Arrange the apple slices across the top.
Mix the tablespoon of brown sugar with ½ teaspoon cinnamon and sprinkle over the apples.
Bake for 35–40 minutes, or until a toothpick inserted near the center comes out clean.
Let cool for about 15 minutes before serving.
A little sorghum drizzled over a warm slice would be awfully good, too.

09/20/2026

Go by the Alpine Shop! They always have wonderful things!

09/18/2026

I’ve restocked Market Over Yonder in Athens, WV. Come on by and visit this wonderful shop!

09/18/2026

This weeks recipe! Crispy skillet chicken coated with Arbaugh Farm Seasoned Flour and served with a simple sweet-and-tangy sorghum mustard sauce. It's an easy supper that bridges late-summer cooking and the richer comfort foods of fall. Serve it with roasted potatoes, green beans, or a fresh garden salad.
Recipe
Ingredients
For the chicken:
4 boneless, skinless chicken breasts or 6–8 chicken tenders
1 cup Arbaugh Farm Seasoned Flour
1 egg
½ cup buttermilk
2–3 tablespoons oil for the skillet
For the sorghum mustard sauce:
2 tablespoons sorghum molasses
2 tablespoons Dijon mustard
1 tablespoon apple c***r vinegar
1 tablespoon mayonnaise
¼ teaspoon black pepper
Pinch of salt
Instructions
If using chicken breasts, pound them to an even thickness of about ½ inch.
Whisk together the egg and buttermilk in a shallow bowl. Place the seasoned flour in a second bowl.
Dip each piece of chicken into the buttermilk mixture, allowing the excess to drip off, then thoroughly coat it with seasoned flour.
Heat the oil in a heavy skillet over medium heat.
Cook the chicken for about 4–6 minutes per side, depending on thickness, until the coating is crisp and golden and the center reaches 165°F.
Transfer the chicken to a rack or paper-towel-lined plate and allow it to rest for a few minutes.
Meanwhile, whisk together the sorghum molasses, Dijon mustard, apple c***r vinegar, mayonnaise, pepper, and salt.
Serve the crispy chicken with the sorghum mustard sauce on the side or lightly drizzled over the top.

09/11/2026

Woot! Very excited to share this with you all. Now available at Harvest Trails Market ! Go by and visit this amazing store!