9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Welcome to the blog.
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

          

 

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

          

 

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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