9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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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

          

 

Posted 11/18/2015 10:18am by Jill Rendleman.

In your box this week.....fresh dill, rainbow chard, romaine lettuce, turnips along with some turnip recipes from our farmer friends the Cooleys, and more to be decided later today.  

Co op Pickup 4pm to 6pm

Town Square Market 4pm to 7pm

Home Delivery beginning at Noon

Farm Pickup anytime 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 11/11/2015 5:52pm by Jill Rendleman.

It's been a fabulous fall!  Lots of lettuces, kale is going strong, chard is lovely and will be in your box this week along with more spinach, lettuce, and beets!   Note.....Thanksgiving week we will have TUESDAY the 24th as the pickup day!  You will have fresh ginger, butternut squash, great lettuce fixings, and spinach that week.  Think about how to incorporate into your Thanksgiving feast!  

Co-op Pickup 4pm to 6pm, Town Square 4pm to 7pm, Home delivery begins at noon, and Farm Pickup is anytime after 2pm.  Please CALL OR TEXT if you have changes.  

Several members have been out for a Kale Pick.....the offer is still good and so is the kale!   My favorite use of chard is in a soup with lentils, carrots, and tomato sauce.  There are lots of versions of Chard/and or Spinach Lentil Soup..... i use a LOT more chard/spinach than this recipe calls for!  

INGREDIENTSPrint Shopping List 1 large onion, chopped fine (about 1 ½ cups) 2 medium carrots, peeled and chopped medium (about 1 cup) 3medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon) 1 Can (14 ½ Ounces) Diced Tomatoes, drained 1 bay leaf 1teaspoon minced fresh thyme leaves 1cup lentils (7 ounces), rinsed and picked over 1teaspoon table salt Ground Black Pepper ½cup dry white wine 4 ½cups Low-Sodium Chicken Broth 1 ½cups water 1 ½teaspoons Balsamic Vinegar 5ounces baby spinach INSTRUCTIONS MAKES ABOUT 2 QUARTS, SERVING 4 TO 6 Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.  Heat olive oil. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken or veggie broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf. 2. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in spinach and or chard and continue to heat soup, stirring frequently, until wilted, about 3 minutes; serve.

Chard growing in high tunnel

 

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/6/2015 5:58am by Jill Rendleman.

Fresh uncured ginger, pac choi, baby carrots, green pepper....all make for wonderful stir fry.  I keep a ready supply of jasmine white rice around (50 lb bags for sale at the International Grocery next to Co op) and second only to our french press, comes the rice cooker!  I add a little salt and a tsp olive oil to my rice while cooking to keep it from sticking.  Its so easy and so fast to chop and throw veggies in a little hot oil with minced garlic at the end....its so much faster than "fast food".  No need to peel or take skins off organically grown foods including carrots, peels are very full of the best nutrients.  If you have to have a recipe....you can start here and add whatever you like!   Ginger Bok Choy (large pac choi)

More CSA farm recipes at our website.....                    www.allseasons-farm.com/recipe

Fresh, young ginger root does not have to be peeled. It is quite moist, and it's milder and less fibrous than mature ginger.  SERVINGS: 2 - 3 INGREDIENTS 4 heads (1 to 1 1/4 pounds total) baby bok choy 1 or 2 teaspoons peanut oil 1/2-inch piece fresh, young ginger root (see headnote) 2 scallions, white and light-green parts, minced 3 medium cloves garlic, minced 1/4 teaspoon salt Freshly ground black pepper 1/2 teaspoon sugar 2 tablespoons water DIRECTIONS Rinse the bok choy well, then cut it lengthwise into ½-to-¾-inch-thick pieces. Heat the oil in a large saute pan over medium-high heat until the oil shimmers. Add the ginger, scallions and garlic; stir-fry for no more than 20 seconds. Add the bok choy, salt, pepper to taste and the sugar; stir-fry for 1 minute. Add the water, then cover and steam for no more than 1 minute. Uncover and stir; the added water should have evaporated. Remove from the heat; serve hot.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/27/2015 4:52pm by Jill Rendleman.

Wow it has been a great fall and now we are having a much needed rain!  The crops are looking great and we have lots of great looking kales and greens and root crops.  Hope you got creative with your fresh ginger.....you will see it again no doubt.   Since we have an abundance of kales, if members would like to come to the farm and pick some for freezing, let me know.  Member pick days are monday or tuesday and please  TEXT OR CALL me to let me know you are coming!  

Co op Pickup 4pm to 6pm

Town Square Market  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 10/21/2015 2:54pm by Jill Rendleman.

Warm and dry lovely fall weather here.  Lots going on at farm.  We held a Beginning Farmer Workshop here last Saturday and held a Food Works Soil Workshop for more advanced growers last night.  Thanks to members Jack and Robin for helping out at the event, directing traffic and people.  This weekend we will have a farm to table dinner for six that we hold as a donation to Food Works.....so when this week is over, it will be like a vacation!   All I need is enough energy to work as long as the weather is nice!  Fall/Winter crops coming along nicely, we did have a good freeze here over two nights which zapped the basil.   The greens and lettuces loved it.....and the new high tunnel aka Big Cedar (made with cedar tree wood) is full of lettuce mix, chard, and herbs.  We harvested our first fresh ginger crop last week.  it is soooooooo nice.  look for some this week or next.  

Co-op 4pm to 6pm  please call or text if you will be after 6pm

Town Square Market  4pm to 7pm

Farm Pickup   2pm to whenever......

Home Delivery.....beginning at Noon  

take care and enjoy!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/15/2015 7:07am by Jill Rendleman.

We are always looking for nutritious greens for CSA members and this year i think we have a hit.  The long leafy green in your share this week is Komatsuna aka Japanese Spinach.  It is said to have more calcium than  regular spinach, and has a bit milder taste.  As all asian greens, this one is great in stir fry.  I would encourage combining with a tofu or other protein and maybe add a bit of heat with red pepper crushed...and a touch of honey.  It is great uncooked in a salad, the stems are tender.  If you feel you must cut the greens from the stems, freeze the stems for later use in soups.  Rule of thumb......its all organic, so save everything for some culinary use!   Beet greens are great as a soup addition.....you may get more beets next week!    Komatsuna, or any other deep green, is always great combined with the sweet potato.  The color combination alone is beautiful.  We put our sweet potatoes in over at 425 then turn down to 325 and bake for about 20 min or until a knife can just barely make it through to the middle.  Then remove at once.....it will keep baking out of the oven!    enjoy!   jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/14/2015 11:29am by Jill Rendleman.

Get ready for great greens this week.  We have an Asian Green which is really awesome and highly nutritious this week.  Also look for more lettuce, sage and rosemary sprigs (leave to dry upside down), sweet potatoes and more.  

Co-op 4pm to 6pm  please call or text if you will pickup after 6pm

Town Square Market 4pm to 7pm

Farm Delivery   after 2pm

Home Delivery   beginning at Noon

See you then!    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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