9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 8/16/2018 11:32am by Jill Rendleman.

Look for your stuffed bell pepper recipe! All zucchini and potatoes, cucumbers, and other end of summer goodies.  Fresh rosemary for your potatoes!   We have lots of warm to hot peppers......members let me know if you want a big lot for dehydrating or salsas!  your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/9/2018 1:10pm by Jill Rendleman.

Lettuce is back, small but tasty.  Italian sweet peppers are the star of the box, great in stir fry or stuffed with cheese and your favorite sausage or veggie and baked in the oven.  New to the share is cutting celery....the green leafed thing.  Add to soups or salad or top of any meat dish.....great flavor without the stalks.  Would be good with the potatoes in your share this week as well.

Farm Pickups-- we are having work done on our road on Friday, tomorrow, and I have no idea what kind of access there will be to the farm.  Saturday and Sunday will be fine.  If you get to the farm Friday and it looks like too much going on, give me a call and I can bring your box to the top of the road.

take care,  your farmer, jill

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/1/2018 10:34am by Jill Rendleman.

Members will enjoy a mix of sweet and warm peppers this week, along with cucumbers, scallions, yellow and green zucchini, and tomatoes.  Thanks for your help and patience last week with the pickup. Cleto did a great job with everyones help.....TownSquare had an issue for the first time ever, odd,.....thanks for the extra effort made by Townie pickups!    Right now the we have a lot of hot and sweet peppers.   If any member would like extras of sweet or mild/warm peppers, please let me know by CALLING OR TEXTING 6183080217.  We have about 10 varieties of hot peppers including.....anchos, jalapeños, seranos, sweet red and green Italian, green bells, and more.  You could ask for a mix of hot peppers or of sweet peppers if you like.  The warm/hot mix is great to dehydrate or to freeze and use in Chili soups this fall and winter.   We still have lots from LAST winter and they are still excellent.  

Based upon plant health right now, down due to heat heat heat, looks like the summer CSA will end at the end of August or beginning of September.  We are preparing beds and getting ready for fall planting these next few days thanks to the nice rain we got on Tuesday.  

Bill and I had a chance to visit Stone Barn Center for Food and Agriculture, also home to Blue Hill Restaurant and its famous chef/author Dan Barber (The Third Plate) last week and we hope to share the story on All Seasons Facebook soon.  It was a wonderful experience to see our practices being using on a famous farm/restaurant in the hills of the Hudson River Valley. 

Take care, your farmer, jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/22/2018 4:32pm by Jill Rendleman.

Members will enjoy more sweet corn, tomatoes, garlic, basil, and........eggplant.   Eggplant lovers will see the beauty of this combination for an eggplant parmesan or ratatouille.  Those of you who aren't too fond of eggplant please TEXT 618-308-0217

and let me know your substitute for the eggplant.....choose from freshly dug potatoes, cucumbers, more tomatoes of a different kind, fennel or zucchini.   We will do our best to make the substitution!  I used to not like eggplant because I never prepared it....so I ate the slimy eggplant that someone overcooked or cooked too slow instead of browning it crisp prior to adding to a recipe.  One day I will have an eggplant party and invite all to sample various ways to prepare!  bet you cant wait.   your farmer, Jill

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/18/2018 5:31pm by Jill Rendleman.

Members will enjoy organic fennel, zucchini, tomatoes, new potatoes, rosemary for seasoning.  Last year we developed some fennel lovers.  Please feel free to share a fennel recipe.  

Here's an interesting one from the food revolutionary, Alice Waters.  If you dont have her books, get them!

Sauteed Fennel

 

Alice Waters, writes in her book, The Art of Simple Food:

"Fennel is among the most versatile of vegetables: it's good whether it's eaten raw in salads, or cooked in any number of ways, and I use it as an aromatic vegetable, often instead of celery, in mirepoix (diced carrot, onion, and celery) and other preparations.  Cultivated fennel forms a compact, pale white bulb that is topped with fibrous green stalks and feathery leaves.  The flavor is reminiscent of anise or licorice.  Look for firm, undamaged bulbs that have no signs of drying or shrinking.  The fronds should be fresh and vibrant.

To prepare fennel, trim away the darker fibrous stalks and bottom end, and remove any outer layers that are tough or blemished.  Fennel should be cut close to the time it is needed, as it will oxiize and brown over time.  Cover cut fennel with a damp cloth to protect it.  Many recipes ask you to remove the core, but I don't find it necessary; on the contrary, I like the taste of the core and find it quite tender.  The feathery dark green fennel leaves can be stripped from the stalks and chopped to use as a flavorful garnish."

Sauteed Fennel

Cut off the leafy tops and fibrous stalks and trim off the root ends from the fennel bulbs.  If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving.  Peel away any bruised outer layers.  Cut the bulbs in half and then slice fairly thin.  Heat a heavy skillet over medium-high heat.  Pour in enough oil to coat the bottom generously and add the cut fennel.  Let the fennel brown for a few minutes undisturbed.  Start tossing or stirring occasionally and continue to cook until the fennel is tender.  Season with salt, fresh-ground black pepper, and the chopped fennel leaves.  Finish with a squeeze of lemon jiuice or a pinch of dried chile flakes.

The Art of Simple Food also has great recipes for both Braised Fennel and Fennel Gratin.

Here's another from our website:  Baked fennel with Gargonzola 

2-4 bulbs fennel, untrimmed

1 and ¾ cups vegetable broth (or chicken broth)

4 ounces gorgonzola cheese

2 tbsp dried whole grain bread crumbs

 

-  Rinse Fennel.  Trim off stems, and reserve about 1 cup of the tender green leaves.  Cut each bulb in half from stem through root end.

-  Lay fennel bulb pieces in a 10-inch frying pan, and add broth. Cover and bring to a boil on high heat. Simmer until fennel is tender when pierced (20 to 25 minutes). Transfer fennel to a shallow casserole, 9 to 10 inches wide. Lay cut side up.

-  Boil broth, uncovered, on high heat until reduced to about ½ cup.  Stir in about half the fennel leaves. Spoon mixture evenly over the fennel in the casserole dish.

-  Mash cheese with the bread crumbs. Dot mixture evenly over the fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.

-  Bake casserole, uncovered, at 375  until cheese begins to brown and fennel is hot (about 20 minutes). Tuck remaining leaves around fennel. 




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/12/2018 9:32am by Jill Rendleman.

Sweet corn is in!  Members will enjoy mixed sweet peppers, a new kind of tomato.....tomato berry!, cucumbers, and fresh basil.  

Let me know by TEXT 6183080217 if you have changes in pickup or any special requests!!! 

your very hot farmer, jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/5/2018 5:55am by Jill Rendleman.

Sweet yellow peppers, strawberry tomatoes, small cabbages, cucumbers, green garlic and sweet potatoes...members will enjoy some of the best of summer fare this week.  

Hope you all enjoyed a hot hot Fourth of July.  It was brutal.  Now taking both cold water and ice out to chickens four or five times a day.  Maybe they get ice tea today?  

The heat is taking its toll on things....except the peppers seem to love it...and the new basil.  

Please let me know if you will be late or are on vacation so that I can put your share in the co op cooler or give you a double box next week or some other arrangement best for you.  Stay cool.  your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/27/2018 5:30pm by Jill Rendleman.

Golden zucchini and heirloom large tomatoes are the stars for this week's share.  Look for green garlic, ie not yet dried, and more blueberries....the ones the Japanese beetles did not eat!  The tomatoes are not beautiful this year, the heat and other factors coming in, but they are just as tasty.  You may have to cut away some deep yellow on the shoulders, which is sun burn...believe it or not.  There may be a few cherry tomatoes as well, they take the heat a bit better.  We love the zucchini sliced in half, carve out the center and mix this pulp with herbs, cheese, cooked sausage, or what ever else sounds good, put more cheese on top and bake it in the oven at 375 until hot all the way through but still "al dente."  The blueberries stand on their own, I eat them plain or with yogurt or in smoothies.  Freezing is easy.....simply put in a freezer bag and then the freezer!   Green garlic is so nice and mild and easy to mince, use just as you would fall garlic...I use a bit more and love it tossed in warm olive oil and salt, add an herb or mozzarella, and it is just plain and wonderful.  Remember to check out the recipes at www.allseasons-farm.com for really great ideas from farm to table restaurants all over the country.   Enjoy!   





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/20/2018 7:03am by Jill Rendleman.

Members will enjoy new cucumbers, tomatoes, garlic scapes, and eggplant this week.  Let me know if you are due to for extras due to a vacation, we have a lot of cherry tomatoes and cucumbers!  The cucs are the small or "no seed" European style and delicious!   This is a great week for an eggplant parmesan or another fav dish.   Sometimes we have one or two eggplant haters.....if so, let me know what to substitute!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/14/2018 6:41am by Jill Rendleman.

Members will enjoy tomatoes!

yes and blueberries!  green onions and kale.   cant wait!  see you at pickup.  text for questions or other.   your farmer,  Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder THURSDAY Aug 16 and FRIDAY Aug 17 What's in My Share?August 16th, 2018

Look for your stuffed bell pepper recipe! All zucchini and potatoes, cucumbers, and other end of summer goodies.  Fresh rosemary for your potatoes!   We have lots of warm to hot peppers

CSA Pickup Reminder THURSDAY Aug 9 and FRIDAY Aug 10 What's in My Share?August 9th, 2018

Lettuce is back, small but tasty.  Italian sweet peppers are the star of the box, great in stir fry or stuffed with cheese and your favorite sausage or veggie and baked in the oven.  New to

Photo(s) added: Grape Tomatoes, Roma Tomatoes, Atomic Tomatoes, Tomatillos, Hungarian Hot Wax Peppers, Sweet Yellow Peppers, Young Roasting ChickenAugust 1st, 2018

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