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

          

 

Posted 6/9/2015 5:43pm by Jill Rendleman.

CSA members can look forward to fresh veggies on Thursday....please remember your boxes.  Thanks to those of you texting and calling regarding vacation holds....and also those who have learned how to do this on your own by going to                     www.allseasons-farm.com/members/scheduleactions.   Look forward to more yellow and green zucchini as well as chard, kale, and fresh basil.   The best way to keep basil is to put it in a jar of water and then cover it loosely with a bag......do not put basil in the ice box....it doesnt like the cold!  

The zucchini is big but tender!  Start looking for stuffed zucchini recipes!  

Co op  4pm to 6pm  come early if you can due to heat!

Town Square Market  4pm to 7pm

Farm Pickup anytime after 2pm

Home Delivery  11am to 4pm   




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/3/2015 11:14am by Jill Rendleman.

Tomorrow ....Thursday.....Bring your boxes!  is CSA Pickup....a share of fresh Certified Organic Veggies coming your way.  Look for lettuce mix, pac choi  (leaves eaten by flea beetles but still so sweet), new green and yellow zucchini, green onion, mint for your tea and smoothies, another herb or so.  

Please CALL OR TEXT 618 308 0217 if you are on vacation or have changes!   DO NOT USE EMAIL or i will surely miss it!!!  

Co-op   4pm to 6pm    say hi to Faylin, ask her what she moved this week on the farm.  

Town Square  4pm to 7pm

Farm Pickup  anytime after 2pm, including other days if you cant make it Thursday.

Home Delivery  11am to 4pm 

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 5/28/2015 7:12pm by Jill Rendleman.

Members will find a treasure of herbs in a simple bag....this contains savory, lemon thyme, syrian oregano, and lovage.  If nothing else, get out your cutting knife, slice all this up, put in a bag and freeze for soups later on.......or leave it all on a plate in your kitchen to dry.....and with each dish, add a little of the dried leaves.  Great in soups, pastas, salads, or whatever, for interest and nutrition.   Many are not aware of the medicinal and nutritional properties of herbs......if you just boiled pasta and added these herbs, you would have a great nutritionally dense meal.......this is our they stay healthy in the Mediterranean climates!  Also this week is Tatsoi.....the dark leafy, somewhat holey, asian green.  While the flea beetle had its way with the tatsoi, nevertheless, it contains lots of taste and nutrition, we have to share in early summer with a few others.  Green onions, also a pick this week, add to any stir fry or soup, or salad,  full of nutrition and good for the stomach.  The mixed lettuces, this is a mix of baby red and green butterhead, red and green incised, and oakleaf, and other additions to make a crisp and colorful salad for the week.  I use simple ingredients on a salad mix, olive oil, rice vinegar, a touch of honey and/or mustard,  a squeeze of lemon.....salt and pepper, done!   It's all organic and so experiment with and dont throw away any part of your box.......toss in a bag and freeze or blend into a smoothie, all is good.   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

          

 

Posted 5/26/2015 9:09pm by Jill Rendleman.

Tomatoes and cucs, eggplants, and peppers coming along nicely...but it will be a little later this year due to cool weather and late start. Unbelievable cool weather....this weekend we are in the low 60's at night!!!   Zucchinis are blossoming and beginning to put on fruit, snow peas flowering....good stuff is on the way!  Herbs are full of flavor right now...so look for herbs and last of spring beets this week as well as some tatsoi and more mixed baby lettuce. Being engaged in the local weather is part of the mystery and joy of eating local foods, and i always say that with a diversified market farm, any kind of weather is good for something that is growing.  It's very wet and unseasonably cool at our farm right now, but that water is soaking deep into the beds for future nourishment during the long dry summers we have.  The blueberry bushes are very young and lots of water does them good, while the newly planted potatoes are now competing with weeds gone wild with the rains.  The late spring totally undid our usual plans for butterhead and iceberg lettuce which normally is in abundance, but heat tolerant summer lettuces are ready to plant tomorrow!   

Co-op Pickup   4pm to 6pm Thursday

Town Square Market 4pm to 7pm Thursday

Farm Pickup  anytime or day after 2pm Thursday

Home Delivery   Thursday 11am to 3pm

Thanks for your continued support and nice comments about your shares this year.  If you have a balance, i have sent you a note.  This is a very labor intensive time of year, so taking care of CSA balance is very much appreciated!!!    your farmer, jill

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/20/2015 4:47pm by Jill Rendleman.

Member pickup reminder for Thursday, tomorrow.....Look for more mixed lettuce, kale, young pac choi, kohlrabi, and fresh dill in your share.  The kohlrabi is the thing that looks like a purple alien space ship with leaves.  Look for a recipe below..... 

Co-op  4pm to 6pm  All Seasons Farm employee,  Faylin,  will be there..please introduce yourself and encourage this young person who wants to grow mushrooms, work on organic farms around the country, and grow into a mature new farmer!!!   Faylin started as an intern and is now moving into assisting in managing the farm.  

Town Square Market   4pm to 7pm  

Farm Pickup   anytime after 2pm

Home Delivery   beginning at 11am tomorrow.  

Part bulb, part bundle of greens, kohlrabi may seem one of the more intimidating items at the farmers' market, but it offers a delightful combination of familiar tastes. "It’s got the texture of a radish and the sweetness of jicama, with a slight hint of broccoli," says food editor Sarah Carey. "The edible leaves are like a milder version of collards." Along with other cruciferous vegetables, kohlrabi is member of the brassica clan and is packed with vitamin C and potassium. In Season: This cool-weather crop is at its best from early fall through spring. What to Look For: Choose kohlrabi with unblemished leaves and a bulb that’s three to four inches in diameter; the bulb should not appear cracked or overgrown. How to Store: Cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.Kohlrabi Slaw Sweet apple is a perfect complement to mild, crisp kohlrabi in this simple slaw. Get the Kohlrabi Slaw Recipe Kohlrabi Chips Snap out of your usual snacking routine with these addictive little crunch-bombs. Get the Kohlrabi Chips Recipe Sauteed Kohlrabi with Onions and Cream This hearty, comforting side dish utilizes kohlrabi leaves as well as the stems. Get the Sauteed Kohlrabi with Onions and Cream Recipe Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing Use a mandoline to slice raw kohlrabi wafer-thin, allowing you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is an ideal counterpart to the crisp vegetable. Get the Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing Recipe Asian Noodle Soup with Winter Vegetables and Tofu Kohlrabi and snow peas add crunch to this soothing soup. Get the Asian Noodle Soup with Winter Vegetables and Tofu Recipe Eberhard's Everything I Have in My Garden Salad Chef Eberhard Mueller likes to celebrate the bounty of his Long Island garden by including a wide range of herbs and vegetables in his salad. Get Eberhard's Everything I Have in My Garden Salad Recipe Kohlrabi-and-Turnip Slaw These two cabbage cousins offer a lively, slightly spicy twist on the traditional coleslaw. Get the Kohlrabi-and-Turnip Slaw Recipe Mizuna Salad with Kohlrabi and Pomegranate Seeds Sliced celery and kohlrabi give crunch to a salad of mizuna leaves and tart pomegranate seeds. Get the Mizuna Salad with Kohlrabi and Pomegranate Seeds Recipe Loading the next gallery...


INGREDIENTS Kohlrabi, cut into matchsticks Apple, cut into matchsticks Olive oil Fresh lemon juice Salt and pepper DIRECTIONS Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper. COOK'S NOTE If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin.   

 

THESE ARE YOUNG TENDER KOHLRABI so dont peel them.......it would be almost sacriledge!!!  jill

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/14/2015 6:58am by Jill Rendleman.

Pickup is TODAY Thursday!  Members can look for more mixed lettuce, young chard, not so baby beets, green onions, and fresh mint for ice tea on a hot day!  My favorite with chard is chard and lentil soup.....the combination is wonderful.  

Co op   4pm to 6pm

Town Square  4pm to 7pm

Farm  2pm and later

Home Delivery  starting around noon to 3:30pm

From Cook's Illustrated:  

After some preliminary testing for our slow-cooker lentil and Swiss chard stew recipe, we decided that large brown and green lentils did the best job of retaining their texture, shape, and flavor through the all-day simmer. As the lentil and Swiss chard stew recipe progressed, we realized it… read more SERVES 6 TO 8 Be sure to choose large green or brown lentils and avoid red lentils or lentils du Puy, both of which will overcook. Carefully sort through the lentils to remove small stones and pebbles and then rinse. INGREDIENTS 2 tablespoons vegetable oil 3 medium onions, minced 1 pound Swiss chard, stems and leaves separated (see illustration below); stems cut into 1/4-inch pieces and leaves chopped coarse 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) Salt 6 cups vegetable broth 1 pound carrots, cut into 1-inch chunks 1 (15-ounce) can tomato sauce 12 ounces portobello mushroom caps, gills removed (see illustration below), cut into 1/2-inch chunks 7 ounces brown or green lentils (1 cup), rinsed and picked over 2 bay leaves 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried 1/2 ounce dried porcini mushrooms, rinsed and minced 1 tablespoon balsamic vinegar Ground black pepper Grated parmesan cheese (for serving, optional) Extra-virgin olive oil (for serving, optional) INSTRUCTIONS 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, chard stems, garlic, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 12 minutes. 2. Transfer the onion mixture to the slow cooker insert and stir in the broth, carrots, tomato sauce, portobello mushrooms, lentils, bay leaves, thyme, and porcini mushrooms until evenly combined. Cover and cook on low until the soup is thickened and the lentils are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 5 to 7 hours.) 3. Remove and discard the bay leaves. Puree 2 cups of the soup in a blender until smooth, then stir back into the slow cooker insert. Stir in the chard leaves, cover, and continue to cook until the leaves are wilted and tender, 10 to 15 minutes longer. Stir in the vinegar, season with salt and pepper to taste, and serve.


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/8/2015 6:17am by Jill Rendleman.

Asparagus freshly picked, a mix of baby lettuces, fresh oregano, kale, and broccolini....... the way broccoli should be without a big dense head.  Yes you can eat the leaves, and you should cut as far up the stem as you can to where it isnt tough to cut any more.  If the stem is tough when fresh, it will be tough after a quick blanch in a little water and olive oil, salt and garlic!  Enjoy.  Remember you can go to www.allseasons-farm.com/recipe to find good things to do with your share!  Scroll down and look on the right side to see a list of veggies to pick from.  

Lots of members talked about their rhubarb crisp......if you have a great recipe for any veggie or fruit in your CSA, send it to me to share with all.  

Its about this time members start asking about tomatoes, peppers, and cucs!   We have high tunnels which use sun light to naturally warm the air and soil......they give us maybe a month early start on warm season crops.  Currently tomatoes are about two feet tall and seem happy enough in the current heat wave.  Everything outside the tunnels, zucchini, rhubarb, peas, asparagus, chard, lettuces.....needs rain badly, so have good rain thoughts this week!  We have a deep spring that runs through the farm which runs cool and strong all year, and that keeps plants alive!  One more reason to not have fracking near our unique and bountiful aquifers in Southern Illinois.  

Take care and as always, call me for questions or suggestions!  your farmer, jill

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/30/2015 11:13am by Jill Rendleman.

Members will find fresh Red Crimsom Rhubarb in your share this week.  Click on  www.allseasons-farm.com/recipe/grandmas-strawberry-rhubarb-pie  for a great strawberry rhubarb pie....or my favorite is Rhubarb Crisp below.  Also you will find Chinese cabbage for stir fry or try in place of cabbage in your best slaw recipe.  Also baby Bulls Blood beets.....known for their sweet greens and tasty small bulbs, these can be tossed with olive oil and salt and roasted, greens and all at 450 over for 10 min then 350 for 20 or 30 min.  Very good with small organic carrots together....sorry i dont have any!  Also included are baby green onions.....use them all...save the roots in freezer for soups.....cut up and add to garlic mashed potatoes or just fresh in salads.  Be sure to go to www.allseasons-farm.com, then to Recipes, then scroll down and look on right side.....lots of recipes from CSA farms all over the country.    Enjoy!!!  

Rhubarb Crisp

Ingredients 3/4 cup sugar 3 tablespoons cornstarch 3 cups sliced fresh rhubarb or frozen rhubarb, thawed 2 cups sliced peeled apples or sliced strawberries 1 cup quick-cooking or old-fashioned oats 1/2 cup packed brown sugar 1/2 cup butter, melted 1/3 cup all-purpose flour 1 teaspoon ground cinnamon Vanilla ice cream, optional Directions In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings. 

 

Swiss Chard coming along nicely! 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/24/2015 8:04am by Jill Rendleman.

Lacinato Kale and Pac Choi are in your share as well as the first of the asparagus crop.  The pretty yellow flowers are kale flower tops and they are edible.....throw them in a salad or toss into your lightly stir fried with garlic asparagus!  The stems of the flowers about 2 inches from the top become like wood.....those we dont eat!   Enjoy trying new recipes this week......last night we sampled the baby beets and greens.....look for those next week!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Whats in my box? update on farm productionJune 19th, 2017

Hopefully many of you saw the fresh garlic and basil and have tried your hand at pesto over the weekend.  Mushroom share members got Pippinos! this week.  Gorgeous and delicious and not to b

Photo(s) added: fresh organic strawberries, fresh organic strawberries, Another New Photo, Golden Beets no greens, Golden Beets no greens, Tomatoes Purple Heirloom, kohlrabi green, kohlrabi green, FreJune 18th, 2017

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Photo(s) added: Cucumber Seedless SlicerJune 15th, 2017

New photo added:

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