9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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What's' in my CSA share? Something else to try......

Posted 5/26/2017 6:28am by Jill Rendleman.

Beautiful days and great sleeping nights we are having here in Southern Illinois.  The crops are loving it and so am i.  

Strawberries seem to be popular, so their back in the box.  East them fast as they were picked early Thursday morning during a heavy due.  They were nice and cool, but strawberries don't like being wet and then packed together.  They are best left out of the fridge and then lightly rinse just before you eat them....which should be today as they don't keep long.  

Mushroom shares got Lions Mane mushrooms this week.....they have a slight seafood taste and are wonderful alone, in butter, garlic, salt.  What a treat!

Psychedelic (Chioggia) beets are ready to eat and don't forget to toss those greens in a little olive oil and salt if you are going to roast, throw them into a smoothie, or raw into a salad mix.  

Green garlic is one of the first seasonal items to pop up in farmer's markets and is prized by chefs. The immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. 

The scarlet kale is beautiful this spring and has held its sweetness in these cool nights.  Look for a "massaged" kale salad recipe....many of them add strawberries and maybe a few nuts and a tart apple.  Don't forget to check out the recipes at www.allseasons-farm.com.  Blueberries are starting to come on!  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

          

 

Whats in my CSA box? October 20th, 2017

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color

New recipe: Tomato, Swiss Chard, and Ricotta CalzonesOctober 20th, 2017

Swiss chard is a good source of vitamin A and C and iron. For this calzone you can use either green chard or the slightly stronger flavored red. 2 T olive oil 2 C sliced red onions 2 large garlic

New recipe: Green SmoothiesOctober 20th, 2017

1/2 apple5 - 1" chunks frozen banana (always use and never more than 1 banana)1 fresh mango1/4 cup orange juice or 1/2 orange, squeezed1/4 cup water3 cups greens (spinach, kale, collards or chard)Blen

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