9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 8/6/2015 11:05am by Jill Rendleman.

Hopefully members are all in the Thursday mode now, but here is a reminder!   Members will enjoy more fresh sweet corn as well as peppers, lettuce, cherry tomatoes, eggplant, and green beans.   Finally green beans.  So the best of what summer has to offer.   Egg shares will be short, yes really this time, about 2 eggs.  The move to new chicken houses and the hot weather left the ladies even more unhappy with me.  They seem to be settling in tho and its cooler.   

Co op  4pm to 6pm

Town Square  4pm to 7pm

Home Delivery  12pm to 4pm

Farm Pickup   Anytime after 1pm today.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/30/2015 8:29am by Jill Rendleman.

Members will enjoy last of the summer lettuce, cherry tomatoes, basil, and new gold potatoes.  The hot weather is definitely having a not so good impact on the growing season here.....rain and heat combined cause "steaming" of crops as well as all sorts of fungus and basic weakening of the plant.....making it more susceptible to bugs and other mysterious killers.  The egg shares will most likely be short this week.....out of 50 hens, some days this week i got 8 eggs!  Hens don't like heat either.  Weather is changing tho, today is so cold i may have to wear a jacket!

Co-op  4pm to 6pm

Town Square 4pm to 7pm

Farm Pickup  2pm to whenever you get here!

Home Delivery   12pm to 4pm

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/16/2015 5:17pm by Jill Rendleman.

Basil is best kept fresh on your counter in a jar with water.....in fact it will actually grow roots if it is happy.  But another good use of a lot of basil is to freeze it on a cookie sheet........then bag it and save for winter wonders.  Or  you can make pesto..... here is a great recipe......a little over the top, but you can adapt to your own home situation.  Basil can be frozen on a cookie sheet and bagged and then used all winter.........what freshness your guests will wonder about!  

Our goal in developing our pesto recipe was to heighten the basil and subdue the garlic flavors so that each major element balanced the other. We started with plenty of fresh basil, pounded to bruise it and release flavorful oils. To tame the raw garlic edge, we toasted it, toasting the nuts… read more MAKES 3/4 CUP, ENOUGH FOR 1 POUND OF PASTA Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month. INGREDIENTS 1/4 cup pine nuts, toasted (or substitute almonds or walnuts) 3 medium cloves garlic, unpeeled 2 cups packed fresh basil leaves 2 tablespoons fresh parsley leaves (optional) 7 tablespoons extra-virgin olive oil Salt 1/4 cup finely grated Parmesan cheese or Pecorino Romano Ground black pepper INSTRUCTIONS 1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop. 2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised. 3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste. TECHNIQUE BRUISING THE BASIL Bruising basil leaves with a meat pounder (or rolling pin) is a quick but effective substitute for hand-pounding with a mortar and pestle.

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/16/2015 5:11pm by Jill Rendleman.

I never liked eggplant because every time i ate it, it was slimy.  Finally someone introduced me to crisp browned eggplant, no slime, and i loved it.  Typically you will see eggplant parmesan and or lasagna and eggplant is just added to the mix and slimy, versus being the star of the show and browned crisp.  I love eggplant rolled in olive oil and garlic salt, maybe a few leaves of basil, and set on a baking sheet in a 450 oven for ten min, then lower to 350 for another ten or fifteen min.  Covering eggplant with mozzarella and other oily substances just feeds into its reputation  as a slimy greezy veggie.  So.......here we go,  eggplant in and of it self is wonderful.   Simply slice eggplant, throw into a bowl of olive oil and fresh basil leaves, and then put on cookie sheet at 450 for ten then 350 for 10.  Then eat!   Here is another recipe  you may enjoy...

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmesan cheese. For our eggplant Parmesan recipe, we… read more SERVES 6 TO 8 Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce. INGREDIENTS Eggplant 2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 8 slices high-quality white bread (about 8 ounces), torn into quarters 1 cup grated Parmesan cheese (about 2 ounces) Salt and ground black pepper 1 cup unbleached all-purpose flour 4 large eggs 6 tablespoons vegetable oil Tomato Sauce 3 (14.5-ounce) cans diced tomatoes 2 tablespoons extra-virgin olive oil 4 medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon) 1/4 teaspoon red pepper flakes 1/2 cup fresh basil leaves chopped Salt and ground black pepper 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups) 1/2 cup grated Parmesan cheese (about 1 ounce) 10 fresh basil leaves torn, for garnish INSTRUCTIONS 1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt. 2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside. 3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant. 4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven. 5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper. 6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/2 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/10/2015 1:00pm by Jill Rendleman.

Members will get to experiment with purslane......a densely nutritious green often found in the wild and sort of looks like a jade plant!  We use purslane as an addition to regular salads or to cucumbers with vinegar and salt.   Here is a variation you may want to try.....second crop summer lettuce just about there....maybe another week or so.   We have an abundance of great basil......if members want to come to the farm, you can pick 5 or 6 large bunches of basil for pesto or to freeze.   The two rows we have will hold for maybe another week, so come soon!

INGREDIENTS 3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallot 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) 4 cups packed flat-leaf parsley leaves (from 2 large bunches) PREPARATION Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl. Add tomatoes, purslane, and parsley, gently tossing to coat.





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/8/2015 10:44am by Jill Rendleman.

Members will enjoy new red potatoes and heirloom tomatoes freshly picked as well as an herb to go with those potatoes.  We grow only Certified Organic potatoes and import them all the way from Maine.  They are beautiful and delicious just about any way, we like them simple, slowly simmered with olive oil or butter, with garlic and then drain and slightly mash....then add more butter or oil....and with herbs....all the nutrients you need for the day!   See you on Thursday for pickup:  

if you have any changes or will be out of town, please CALL or TEXT.......NOT EMAIL.....618 308 0217  your farmer, jill

Co op 4pm to 6pm

Town Square 4pm to 7pm  (PLEASE BRING BOXES)

Farm Pickup 2pm to when you get there

Home Delivery 12pm to 4pm





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/2/2015 8:01am by Jill Rendleman.

So sorry for late pickup reminder!   Members will have another nice box with summer lettuces, cucs, tomatoes, and more savory herbs to go with those tomatoes.....oregano and basil.   Growing update....June 2015 is now the wettest June in Illinois history with almost 10 inches of rain.   We have gotten more than that here so it has put some of our planting plans behind.  Some things have benefited from the rains.....so do look for nice potatoes, green beans, eggplant, as well as more summer lettuce...soon, but there could be a few weeks of lots of potatoes!  We have four kinds of potatoes planted and they have a wonderful taste that is so different from store bought.   Have a great holiday weekend.  Your farmer, jill

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/25/2015 5:49am by Jill Rendleman.

Members will enjoy more bounty of the season.  This week's share includes cherry tomatoes, jalapeno peppers, red and green summer lettuces, zucchini, a large bunch of mint, european cucumbers and more!  For a real refresher, bring water just to a boil and pour into a large glass jar or serving jug,  dunk your mint bunch in the water for at least 2 hrs, but for longer if you like more flavor, then remove mint, add honey and put in ice box.  What a wonderful refresher and great for your stomach.  This mint is full of the micro nutrients and microbs in our nutrient dense soils.  Cucumbers are best kept around 50 or in the produce section of your fridg with a damp cloth on them.  I love these cucs sliced in wedges with humus or just in a little water, salt, and vinegar.   Enjoy!  

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/18/2015 9:21am by Jill Rendleman.

Pickup your CSA share today.  First of the season summer lettuces, basil, local homemade noodles, snap peas, a few first of the season cherry tomatoes.....maybe let them sit for a day or so to fully ripen!

O yes and cucumbers hmmmmmm.   It's a nice full share this week. Enjoy.  Thanks to members for finishing up their CSA balance, this is a very labor intensive time of year and every dollar counts right now!   Rain and heat slowing some things down so we may see a slow down in a few weeks do to back up of plant starts in the ground....we shall see.  I never complain about rain!   jill

Co op 4pm to 6pm

Town Square  4pm to 7pm

Home Delivery   after 12pm

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 6/12/2015 8:52am by Jill Rendleman.

Members will enjoy fresh oregano as the herb of the week, as well as large zucchinni, thus the zucchini bread recipe below which I love.....however, bill and i slice the zucchini in half and then mix the insides with toast, herbs, cheese, other veggies and etc, and then top with more cheese, then we bake it in the oven!   Its a great way to involve your children, adding different things the way you might a pizza topping party.  Kohlrabi with its pretty purple sweet crispness is best shaved or cut into salads or other shaved or thinly slice veggies such as carrots, turnips, beets, etc.  The Oregon Giant snap peas are good as a snack with hummus or in a stir fry.   Lettuce should be back next week, along with small tasty european cucs!  Cherry tomatoes are just starting to color up...just a bit longer!    Enjoy!!!  

WHY THIS RECIPE WORKS: Baked goods are a great way to use up zucchini. Because of its high moisture content, zucchini produces a moist cake. However, if not used correctly, zucchini can leave baked goods extremely wet and gummy. By removing a majority of the juice from the zucchini, along with most other sources of… read more Zucchini Bread What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf? Watch the Video MAKES 1 LOAF Use the large holes of a box grater to shred the zucchini. The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early. INGREDIENTS 1 1/2 pounds zucchini, shredded 1 1/4 cups packed (8 3/4 ounces) brown sugar 1/4 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups (7 1/2 ounces) all-purpose flour 1/2 cup (2 3/4 ounces) whole-wheat flour 1 tablespoon ground cinnamon 1 1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 3/4 cup walnuts, toasted and chopped (optional) 1 tablespoon granulated sugar INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan. 2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini. 3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar. 4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder......BRING BOXES.....LAST CSA of SUMMER SEASONAugust 29th, 2017

Last CSA share of the summer!   Thanks so much for all your support and kind words this year, it has been a bountiful and diverse year in veggies and it feels good to share the bounty especially

CSA Reminder.....Thursday Aug 24th & Friday Aug 25th....... Boxes Please!!! August 23rd, 2017

The eclipse was simply awe inspiring.  We gathered with neighbors and family near the farm pond and watched the miracle unfold.  What a mysterious and beautiful universe we are blessed to be

CSA Next Week. See Changes ....... Marion will be WEDNESDAY PICKUPAugust 12th, 2017

As long as there are no traffic or other issues, here is our CSA Plan for next week, the week before the eclipse:  CALL OR TEXT 618-308-0217 for questions or changes!  WATCH FOR EMAIL OR TEX

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