9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 1/14/2016 7:21am by Jill Rendleman.

A great new chef that has emerged in the fresh food movement is Melissa Clark....check out her cook books.  A collection of her greens and beans recipes was in the New York Times Wed Jan 13th...if you google you will find all three.  While ham and bacon are off my list, you can substitute veg or chicken broth for any of her recipes, here is a favorite of mine as I love one dish meals that are hearty, nutritious, and complex in the winter months.  Here is North African Bean Stew with Barley, Greens, and Winter Squash:

INGREDIENTS ⅓ cup extra-virgin olive oil, more for serving 2 leeks, white and green parts, diced 1 bunch cilantro, leaves and stems separated 1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb) 3 garlic cloves, finely chopped 2 ½ tablespoons baharat (see note) ½ cinnamon stick 2 tablespoons tomato paste 2 quarts chicken or vegetable broth ½ cup pearled barley 2 ½ teaspoons kosher salt, more as needed Large pinch saffron, crumbled (optional) 4 cups cooked beans or chickpeas 2 cups peeled and diced butternut squash (1 small squash) ¾ cup peeled and diced turnip (1 medium) ½ cup red lentils Plain yogurt, for serving Aleppo pepper or hot paprika, for serving Nutritional Information

PREPARATION In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes. Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick. Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika. Tip Baharat is a Middle Eastern spice mix. You can buy it at specialty markets or make your own. To make it, combine 2 tablespoons sweet paprika, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 2 teaspoons black pepper, 1 teaspoon grated nutmeg, 1 teaspoon ground cardamom and 1 teaspoon allspice. NOTES Add photo 500 Leave a note for yourself or others.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/13/2016 7:40pm by Jill Rendleman.

CSA Pickup Reminder:  

Co-op 4pm to 6pm

Town Square 4pm to 7pm

Farm Pickup after 2pm

Home Delivery beginning at noon. 

Your share contains collards greens, a headless cousin of cabbage.    For vegetarians, simply skip the pork ribs.   To replace the smoky backbeat from the ham hock in the original recipe, we rendered some bacon fat after the ribs were browned and cooked the onions and garlic in the For the beans in our black-eyed peas and collard greens recipe we utilized a two-step bean cooking method that involves first soaking the beans in salted water, then cooking the beans without salt, producing beans that were both firm and resistant to breaking and bursting during cooking. INGREDIENTSPrint Shopping List 1pound dried black-eyed peas (about 2 ⅔ cups), rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below) 2pounds boneless country-style pork ribs Salt and ground black pepper 1tablespoon vegetable oil 4ounces bacon (about 4 slices), cut into ¼-inch pieces 1 medium red onion, minced 1large celery rib, chopped fine 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) 3 ½cups low-sodium chicken broth, 1cup water 1small bunch collard greens, stemmed and sliced thin crosswise 2 bay leaves 1recipe Sweet and Spicy Pickled Onions (optional, see related recipe) INSTRUCTIONSSERVES 6 TO 8 We prefer to use boneless country-style pork ribs here, but bone-in country-style ribs can be substituted. Do not ­substitute canned or frozen black-eyed peas. Although somewhat untraditional, Sweet and Spicy Pickled Onions add a welcome, vinegary kick of flavor to this dish. 1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Drain the beans, discarding the soaking liquid, and rinse well. 2. Pat the ribs dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the ribs on both sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the ribs to a large plate. 3. Pour off all of the fat left in the pot, add the bacon, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Stir in the onion, celery, and 1/4 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, water, beans, collard greens, and bay leaves, scraping up any browned bits, and bring to a simmer. 4. Nestle the ribs, along with any accumulated juices, into the pot and bring to a simmer. Cover, place the pot in the oven, and cook until the beans are tender and the meat is very tender and a fork poked into it meets little resistance, 1 to 1 1/4hours. 5. Remove the pot from the oven and discard the bay leaves. Season with salt and pepper to taste and serve, passing the pickled onions (if using) separately. Salt-Soaking Beans Here in the test kitchen, we've found that soaking dried beans in salt water before cooking is a good idea. The soaking slightly softens the beans and evens out the cooking time, while the salt firms up and "sets" the bean skins making the beans less prone to breaking and bursting during cooking. Don't worry if you don't have time to soak the beans (or forget)—we've come up with a "quick salt-soak" method that works nearly as well (we still slightly prefer the overnight soak if given a choice). Overnight Soaking Method: Pick through and rinse the beans. For every pound of beans, dissolve 2 tablespoons salt into 4 quarts cold water. Combine the beans and salt water i in a large container and let the beans soak at room temperature for at least 8 hours, or up to 24 hours. Drain the beans, discarding the soaking liquid, and rinse well before cooking. Quick Soaking Method: Pick through and rinse the beans. For every pound of beans, dissolve 3 tablespoons salt into 2 quarts boiling water. Combine the bean and hot salt water together in a large container and let the beans soak at room temperature for 1 hour. Drain the beans, discarding the soaking liquid, and rinse well before cooking. from Cook's Illustrated.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/11/2016 10:32am by Jill Rendleman.

CSA Sign Up 2016 is now open for returning members!  This year there is a new discount for returning members as well as a pay in full discount and a multiseason discount.  As always, you can sign up online by going to www.allseasons-farm.com (go to CSA, then Online Signup, then check RETURNING MEMBER at top of page) or call me at 618 308 0217, with payment options including credit or debit card or check.   

I am busy with micro green starts in the seed house as well as working on our official growing plan for Organic Certification next year.  If you have suggestions about veggies you would like to see included next year, tell me now!  

With big freeze going on, boxes will be a little lighter this week.  Thanks for your patience!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/6/2016 9:24am by Jill Rendleman.

Winter cold has set in for the New Year!  Makes greens sweeter than ever.  We are back to Thursday pickups.   Here's the schedule:

CALL OR TEXT for any changes.  618 308 0217

Co-op  4pm to 6pm

Townsquare  4pm to 7pm

Home Delivery beginning at Noon

Farm Pickup anytime after 2pm!   

Look for sweet greens and other tasty nutritious winter fare.  Your farmer,  jill

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/28/2015 8:36am by Jill Rendleman.

Tuesday Pickup again this week due to holiday.  Be safe and enjoy.

Pickup times are the same as always.  If you are unable to pickup at the Co op on time or if you are out of town, please TEXT me at 6183080217. 

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/21/2015 9:54am by Jill Rendleman.

TUESDAY not Thursday is CSA Pickup for members this week.  Look forward to a large bag of fresh spinach for your holiday as well as crunchy green lettuce.   There will be an herb of some sort as well!   Will try for some pecans as well if our friends the Gerler farms can shell some fresh for us.  

Field work this week includes more garlic planting and preparing outside beds for early spring planting.  We pull up old plants and layer on organic compost the favorite food of microbes and add in a few natural mineral nutrients per soil tests.  So much nicer in cool gray days than 98 degrees and humid!!!  If the weather holds we will establish new beds for heirloom apples and pears as well as finish up the new "peace circle".....a pollinator herb plot in front of the farm house.  

Wishing you the best this wonderful mild winter season!

Co op 4pm to 6pm Tuesday

Town Square 4pm to 7pm Tuesday

Farm Pickup after 2pm Tuesday

Home Delivery beginning Noon on Tuesday





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/17/2015 6:30am by Jill Rendleman.

CSA Pickup is today!  Next week pickup is on TUESDAY DEC 22 and will include a big lot of fresh spinach and another green for your holiday health.  Thanks for remembering boxes.  Faylin will be at the Co-op pickup today and is excited to meet members.  Today members can expect crisp head lettuce, kohlrabi, kale, pac choi, and fresh thyme in your share.  What is kohlrabi?  This is a crunchy no leaf cousin of cabbage and is wonderful fresh cut up or grated into salads or shredded for cole slaw or cooked....cut in half, drench in olive oil and roast at 450 oven turned down to 350 after you put it in.  Here is what Cook's Illustrated says about kohlrabi....

Kohlrabi, which can be either purple or green, is a member of the brassica family, which also includes broccoli, turnips, and cabbage. Its leaves are tender when young and can be added to salads for a peppery bite. More mature leaves and their fibrous stems can be cut into small pieces and cooked in the same manner as collards or kale and offer a similar minerally flavor. After removing the skin and the tough fibrous layer underneath it with a vegetable peeler, tasters found that the raw flesh had a crisp texture and peppery flavor similar to that of turnip but milder and with a sweetness like that of jícama or even apple. It’s a good appetizer sliced thin and sprinkled with salt and lime or lemon juice and makes a nice addition to salads. It also shows up in all sorts of cooked applications, from stir-fries to sautés to soups. We’ve found, however, that overcooked, it becomes flavorless. This makes it best-suited for quick-cooking dishes like stir-fries; if you want to use it in soups and stews, wait and add it toward the end of cooking.

Co op  4pm to 6pm  Call 618 308 0217 if you will be picking up after 6pm and we will place in        Co op cooler.  

Town Square Market  4pm to 7pm

Home Delivery  Beginning at Noon

Farm Pickup   After 2pm    

Enjoy!   your farmer, jill




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/10/2015 7:56am by Jill Rendleman.

Members will enjoy white russian kale, japanese spinach, head lettuce, sweet potatoes, and parsley this week.  The spinach is the dark green leafy mix in a bag.  Great braised with a little olive oil and garlic or added to noodles, soup, or casseroles.  I love to have any spinach with a roasted sweet potato...the colors and textures taste so good together.  Parsley can be a meal in and of itself if added to noodles with something else you may love such as sun dried tomatoes and black olives......and then dusted with shaved or shredded parmesan.  Parsley is a highly nutritious herb that is great for building the immune system.   Since winter shares have a lot of good green stuff, I do have a recommendation for a kitchen investment.....that is the Chico produce storage bags sold at the Co op.  Usually they hide them somewhere in the produce area.  Below is a picture.  

Co op 4pm to 6pm  

Town Square Market  4pm to 7pm

Farm Pickup anytime after 2pm

Home Delivery......beginning at Noon.  

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/2/2015 9:52am by Jill Rendleman.

Wonderful Thanksgiving day with lots of gray rain and mist, great for late winter greens and lettuces.  Time to build up that winter immune system with lots of greens and hearty soups.  This week look for kale, lettuce, asian greens, cilantro and one other green.  I fixed a kale salad with roasted pecans, toasted sesame seed oil, rice vinegar, lemon, and some tart apples!  yummy.   Add the asian greens to stir fry or soups.....great kale and potato soup recipes out there on www.allseasons-farm.com under recipes.  Sun is out and it continues to be a great long fall into a gentile winter......at least for now.    

Hope you enjoyed the pecans from our farmer friends, fresh and hand shelled.......as well as the local honey from Scott Martin, Heartland Honey.......also the District Conservationist for USDA!

Co-op  4pm to 6pm

Town Square 4pm to 7pm

Home Delivery beginning at NOON

Farm Pickup  anytime after 2pm  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/24/2015 12:58pm by Jill Rendleman.

TUESDAY Pickup this week.  Times are normal.  If you have Co-op pickup, please note that I may leave earlier than normal this week.  If you have not picked up when I leave, your share will be in the Co-op produce cooler.  Look for fresh spinach, butternut squash, pecans, local honey in your boxes this week!

Co-op  4pm to 5:15pm

Town Square  4pm to 7pm

Home Delivery  beginning at Noon

Farm Pickup   after 2pm

HAPPY TURKEY DAY!!!!!!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Day is Today Thursday July 20th and Tomorrow Marion Friday July 21stJuly 20th, 2017

Hot hot hot........pickup your share early or let me know to put it in the cooler.  Co op members look for us either right inside the co op door OR out in the parking lot with the  all seaso

New recipe: Summer Squash and Zucchini- storage tips and recipesJuly 14th, 2017

Summer Squash and Zucchini Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag or air-tight con

New recipe: Zucchini Dessert SquaresJuly 14th, 2017

3 cups flour 1 1/2 cup sugar 1 cup cold butter or margarine 1/2 tsp cinnamon 1/2 tsp salt Filling: 8-10 cups peeled and cubed zucchini 2/3 cup lemon juice 1 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg In

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