9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 1/28/2016 8:49am by Jill Rendleman.

Reminder that CSA is now open to new as well as returning members.  Returning members have discounts to normal prices and are prioritized over new memberships for the months of Jan and Feb.   There are new payment plan options including using credit card which can be done on line or by giving me a call.  Online sign up go to www.allseasons-farm.com and click on CSA, the Returning Member sign up at top of page.  Call me for questions or to sign up over the phone  618 308 0217  your farmer, jill

Asparagus is one of first spring CSA crops





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/28/2016 8:43am by Jill Rendleman.

CSA Pickup Day TODAY.....sorry for late reminder.  Thanks to you all for leaving out your boxes for reuse.  If I leave a box at your house, it means that it has been deemed no longer in service....generally due to a tear in the closings or just looking sad! 

Hope you loved the mushrooms from Flyaway Farm...we did.  If you haven't yet found a use for them, they can be frozen and used for soups or spaghetti sauce later on.  Thanks to all our great winter helpers....it has been an exciting winter season!   Look for great greens this week by way of Japanese spinach, more kohlrabi and potatoes and sweet winter kale!  

Co-op 4pm to 6pm

Town Square 4pm to 7pm

Farm Pickup  after 2pm

Home Delivery  beginning at noon.  

your farmer, jill

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/21/2016 8:22am by Jill Rendleman.

Same times and places....we may be inside at the Co op.  The farm road is good to use.

A special winter treat this week from neighbor farmer Mike Hatfield, aka, the Mushroom Man, in the way of fresh local sustainably grown shiitake mushrooms!   These are quite expensive to grow so don't expect a bushel box of them, but you will have plenty enough to make several wonderful mushroom meals.  My favorite  with fresh local mushrooms is to simply put them in a little med hot olive oil and sear until a little crispy brown shows up on the edges of the sliced mushrooms. ( If you don't want to use the stems, please don't toss them, rather save them in the freezer to add to your soups later on. )  I put some minced garlic and salt in the pan at the end, and then add to a boil of warm noodles or rice.  If you have some dried herbs from your CSA, this is a good place to add them.   Use the spinach you have to slightly cook then add to the noodles as well (or serve separately) , and you have a very wonderful complex meal on its own.   A little drizzle of honey at the end of searing the mushrooms is also a nice touch, or mixing in a few pine nuts while searing as well.....however, i like mine just with salt and garlic and enjoy the full fresh flavor.  Mushrooms will keep well in a bag in the fridge for a week or so, then they may begin to dry out a bit unless you keep a wet paper towel in with them, but leave the bag open to air.  

Here is a great Wild Rice and Mushroom soup recipe from Cooks Illustrated:

INGREDIENTSPrint Shopping List ¼ounce dried shiitake mushrooms, rinsed 4 ¼cups water 1sprig fresh thyme 1 bay leaf 1 garlic clove, peeled, plus 4 cloves, minced Salt and pepper ¼teaspoons baking soda 1cup wild rice 4tablespoons unsalted butter 1pound cremini mushrooms, trimmed and sliced ¼ inch thick 1 onion, chopped fine 1teaspoon tomato paste ⅔cup dry sherry 4cups low-sodium chicken broth 1tablespoon soy sauce ¼cup cornstarch ½cup heavy cream ¼cup minced fresh chives ¼teaspoon finely grated lemon zest INSTRUCTIONSSERVES 6 TO 8 White mushrooms can be substituted for the cremini mushrooms. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons). 2. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups. 3. Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes. 4. Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve. Making Wild Rice Act like Steak We brown meat, baked goods, and many other foods as a matter of course, since the deeper color is an indication of the Maillard reaction, the process triggered by heat that causes a food’s proteins and sugars to recombine into hundreds of new flavor compounds that boost complexity. To achieve richer browned flavor in ordinary rice, we often toast the raw grains in the pan before adding liquid. But toasting doesn’t work as well with wild rice, since it is technically a grass with a hard pectin-rich coating that must break down before the proteins and sugars on the inside can brown. However, we stumbled upon another way to achieve browning: adding baking soda to the cooking water. Baking soda not only breaks down the pectin seed coat to speed cooking (our original goal) but also lowers the temperature necessary for browning to occur—from at least 300 degrees to below water’s boiling point of 212. Another factor in our favor: Wild rice is high in the amino acids lysine and glycine, proteins that are particularly sensitive to browning. Baking soda added to the pot led to nuttier-tasting wild rice and a savory, deep-brown stock that enriched the soup.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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

          

 

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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