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Posted 3/21/2015 12:29am by Jill Rendleman.

Thanks to returning members and new members for supporting local fresh organic foods with an All Seasons Farm CSA share.  We are busy planting lettuce, tomatoes, peas, chard, beets, kale, chinese cabbage and more this week, along with getting the supplies needed to start a new CSA season.   In the next 2 weeks I will be sending you an update about the start date of the first CSA Spring share.  If you are part of a CSA you have opted out of the industrial agricultural complex and are now a part of a local farm economy and a local weather system!  Shares each week will vary in size, variety, and type depending on how much heat, rain, sunlight, wind, and etc we see in Southern Illinois.  This has been a particularly long  lasting winter with lots of rain, so things may be a bit late in coming on this season, but that means lots of moisture in the ground for this summer's tomatoes!  

Take time to go to www.allseasons-farm.com to read FAQ's about CSA's, what is a CSA?' and CSA Share Information.  You will hear from me more in a few days.  

Almost all new members are substantially paid up on their shares, but a reminder for a few that you must confirm your membership with a payment of $150 by April 1st if you have not done so already.  Go to www.allseasons-farm.com/login to check your membership status!  please call me (i may miss your email) for any questions.  Thanks again and looking forward!  jill




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 3/16/2015 8:08am by Jill Rendleman.

Members:   Just a short final thank you for supporting a local Certified Organic farm this fall and winter.  One of the things that happens over the season is that you see the relationship between local weather and local food production.....and it has been interesting to see many members start to understand how sun light, temp, and rain impact what's in your share.  Last week it was finally right to plant kale and cabbages and broccolli in the high tunnels where is it now dry and warm.  Soon we will be moving those tunnels to a new spot, but the kale and etc will have gotten a great start.  Tomatoes and peppers are about 6 inches tall and growing like crazy and cucs and eggplant were seeded along with leeks, lettuces, and more during all the rain last week.  Looking forward to seeing you in a few weeks as a share member or if not, at the farmers market.   Last Thursday was the last winter drop and Spring/Summer shares will start out the second or third week of April.  If you want some greens, come to the high school market next sat march 21.....i should be there.  No charge for members!  Now back out to the plots!

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/28/2015 12:57pm by Jill Rendleman.

Members will find a special treat in shares this week....the vegan, gluten free bakery goods from caterer, farmer, B&B La Colina Linda www.facebook.com/LCLBBFarm from Makanda.  I love the warm almond flavor and just the way these cookies give me energy and vitality vs the age old sugar cookie which will raise me up and let me down quickly!  A great alternative option to cookies, baked goods, catering ......call Kathy and see the possibilities for special orders, parties, dinners, etc.  Baby Red Romaine, spinach, and fennel steal the show for the box this week.  The last email recipe from a member for fennel and potato gratin, yum.  Nice new red potatoes for that combination.   This is the height of winter when our senses tell us, we need nutrition in the way of green things and root crops.  Spinach is densely nutritious and can be added to soups, or eaten as a salad with a lite sweet dressing, nuts, a dried fruit, and blue cheese.  

Here is the potatoe and fennel recipe if you didnt see it before:

Fennel and Potato Bake   1 1/2 Tb butter, plus more for pan 2 medium fennel bulbs (8 oz each) 1 1/2 pounds russet (or other) potatoes S & P 1/2 cup plus 6 Tb grated Asiago or Parmesan cheese 1/2 cup heavy cream   Preheat oven to 400 degrees. Lightly butter 8 inch baking dish.   Trim fennel bulbs, halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).   Add potatoes to dish in three layers, alternating with two layers of fennel; season each layer with salt & pepper, sprinkle with 2 Tb cheese, and dot with 1/2 Tb butter. (Omit cheese from final layer.)   Pour cream over top. Cover with lid or foil. Bake until potatoes are tender when pierced with tip of knife, about 45 minutes. Sprinkle remaining 1/2 cup cheese on top, and bake uncovered until golden brown, 15-30 minutes more.   Roasted Beets (with roasted carrots)   Preheat oven to 350 degrees   Mix in bowl: 1 tb extra virgin olive oil 2 tsp fresh parsley, chopped 1 tsp fresh garlic, minced 1/4 tsp salt 1/8 tsp pepper Zest of 1 lemon   Peel (with veg peeler) and slice thinly (1/8 inch) Beets, to make about 2 cups Carrots, too, if you like – ( I sliced halved carrots the long way)   Mix the beet slices gently in the bowl of marinade, making sure every slice gets coated. (I wear vinyl gloves and use my hands.)





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/17/2015 12:50pm by Jill Rendleman.

My plans are to deliver your CSA share as usual in this winter wonderland.   Please TEXT OR CALL ME to let me know if your road is bad and you would like to pick up at the CO OP from 4pm to 6pm.  DO NOT EMAIL ME as i may miss an email.  

Yesterday bill and i spent 3 hours removing snow from all the high tunnels,  after we got to the last one, we had to go back and do them all again!   The hens do not like the snow at all....and so i have to find ways to get into their coops with water and food which is very popular with them right now in these temps and no grass or bugs to eat!  But the snow is beautiful!  

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/8/2015 8:14am by Jill Rendleman.

Lots of winter spinach, butternut squash, turnips and local raw honey in your share this week.  Winter spinach is great as a salad with a lite sweet dressing, cranberries or other fruit, maybe a sliced firm apple, and we sometimes add a little blue cheese.  The butternut is great just sliced with salt and pepper and butter or olive oil in the seed cavity....and baked.  I had an alternative way to cook a sweet potato fast from a member this week......instead of plastic, bake sweet potato in parchment paper (no toxins)...if you slice it into one inch slices and place in oven....doesnt take long to cook and no waves from the micro!   Getting ready for a few more root crops......here are two member shared simple recipes which include potatoes, fennel, beets, carrots.....ie winter root crops.

Fennel and Potato Bake 1 1/2 Tb butter, plus more for pan 2 medium fennel bulbs (8 oz each) 1 1/2 pounds russet (or other) potatoes S & P 1/2 cup plus 6 Tb grated Asiago or Parmesan cheese 1/2 cup heavy cream Preheat oven to 400 degrees. Lightly butter 8 inch baking dish. Trim fennel bulbs, halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick). Add potatoes to dish in three layers, alternating with two layers of fennel; season each layer with salt & pepper, sprinkle with 2 Tb cheese, and dot with 1/2 Tb butter. (Omit cheese from final layer.) Pour cream over top. Cover with lid or foil. Bake until potatoes are tender when pierced with tip of knife, about 45 minutes. Sprinkle remaining 1/2 cup cheese on top, and bake uncovered until golden brown, 15-30 minutes more.

Roasted Beets (with roasted carrots) Preheat oven to 350 degrees Mix in bowl: 1 tb extra virgin olive oil 2 tsp fresh parsley, chopped 1 tsp fresh garlic, minced 1/4 tsp salt 1/8 tsp pepper Zest of 1 lemon Peel (with veg peeler) and slice thinly (1/8 inch) Beets, to make about 2 cups Carrots, too, if you like – ( I sliced halved carrots the long way) Mix the beet slices gently in the bowl of marinade, making sure every slice gets coated. (I wear vinyl gloves and use my hands.) Cover baking sheets with parchment paper. Spread beets out on the paper. They can touch but shouldn’t overlap much. Bake for about 25 minutes. The carrots will be done a little sooner than the beets.




Roasted Butternut

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/2/2015 8:22am by Jill Rendleman.

Member shares contain Beauregard sweet potatoes, a North Carolina variety that does well here and keeps forever just on your dry counter.  In a hurry, i put a sweet potatoes in a zip lock bag unzipped in the microwave for a few minutes, and slice in half and eat!  Try it without the bag, and the outside skin will be more al dente.  Chard is the large leafy red and maybe colored stalks if you got the Rainbow chard.  Chard is not a lettuce and i dont know too many folks who like it uncooked......my favorite is chard with lentil bean soup which you can easily find, however one of our members promised some chard recipies.....here are two of them:

Sauteed Swiss Chard:

Saute a small red onion chopped with a large garlic clove, minced, in 1 tb olive oil and 1 tb butter.  add 1/4 cup chicken broth or wine, and simmer about 1/2 lb coarsely cut chard including stems about 5 min. until wilted.  Stir in 1tsp lemon and 1 tb grated parmesean and serve over cooked rice, or just as a side dish.  Sounds good to me!  

Swiss Chard and Scallops on Rice (Williams Sonoma)

1 bunch chard, slice stems, chop leaves coarsely

3/4 lb scallops

1 small shallot

1/4 c dry white wine

1/2 cup chicken broth

1 tb lemon juice

1/2 tsp Dijon mustard

1/2 tsp minced thyme, plus more for garnish

1 tb unsalted butter (optional)

Cooked brown rice.   2 tbs tasted and chopped pecans  (optional)

Over med high heat warm 1 tb olive oil.  add stems and leaves and 1/4 c broth and simmer  until soft about 4 min.  season with salt and pepper. remove and cover to keep warm.  season scallops with salt and pepper and dredge in flour to coat.  in same pan warm 1 tb olive oil, add the scallops and cook, turning once, until no longer translucent in the center, about 3 min per side.  transfer the scallops to a plate.  add 1 tb olive oil to pan, add the shallot.  saute until softened, add wine and boil until almost evaporated, add broth, lemon juice, mustard and thyme.  boil until slightly thickened, about 2 min.  reove from heat, add butter, season the sauce with salt and pepper.  place rice on plate, cover with chard, arrange scallops on top of chard and spoon sauce over all.  garnish with thyme and pecans and serve immediately.  serves 2.   This sounds delicious, i am going to try it sunday! 

For more Chard recipes go to www.allseasons-farm.com/recipe

if you scroll down to the bottom right side of the recipe pages you can search recipes by veggie type.  Kale recipes are also there!  jill

this is swiss chard below!

Swiss Chard in High Tunnel

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/30/2015 10:05am by Jill Rendleman.

Member shares contain Beauregard sweet potatoes, a North Carolina variety that does well here and keeps forever just on your dry counter.  In a hurry, i put a sweet potatoes in a zip lock bag unzipped in the microwave for a few minutes, and slice in half and eat!  Try it without the bag, and the outside skin will be more al dente.  Chard is the large leafy red and maybe colored stalks if you got the Rainbow chard.  Chard is not a lettuce and i dont know too many folks who like it uncooked......my favorite is chard with lentil bean soup which you can easily find, however one of our members promised some chard recipies.....here are two of them:

Sauteed Swiss Chard:

Saute a small red onion chopped with a large garlic clove, minced, in 1 tb olive oil and 1 tb butter.  add 1/4 cup chicken broth or wine, and simmer about 1/2 lb coarsely cut chard including stems about 5 min. until wilted.  Stir in 1tsp lemon and 1 tb grated parmesean and serve over cooked rice, or just as a side dish.  Sounds good to me!  

Swiss Chard and Scallops on Rice (Williams Sonoma)

1 bunch chard, slice stems, chop leaves coarsely

3/4 lb scallops

1 small shallot

1/4 c dry white wine

1/2 cup chicken broth

1 tb lemon juice

1/2 tsp Dijon mustard

1/2 tsp minced thyme, plus more for garnish

1 tb unsalted butter (optional)

Cooked brown rice.   2 tbs tasted and chopped pecans  (optional)

Over med high heat warm 1 tb olive oil.  add stems and leaves and 1/4 c broth and simmer  until soft about 4 min.  season with salt and pepper. remove and cover to keep warm.  season scallops with salt and pepper and dredge in flour to coat.  in same pan warm 1 tb olive oil, add the scallops and cook, turning once, until no longer translucent in the center, about 3 min per side.  transfer the scallops to a plate.  add 1 tb olive oil to pan, add the shallot.  saute until softened, add wine and boil until almost evaporated, add broth, lemon juice, mustard and thyme.  boil until slightly thickened, about 2 min.  reove from heat, add butter, season the sauce with salt and pepper.  place rice on plate, cover with chard, arrange scallops on top of chard and spoon sauce over all.  garnish with thyme and pecans and serve immediately.  serves 2.   This sounds delicious, i am going to try it sunday! 

For more Chard recipes go to www.allseasons-farm.com/recipe

if you scroll down to the bottom right side of the recipe pages you can search recipes by veggie type.  Kale recipes are also there!  jill

this is swiss chard below!

Swiss Chard in High Tunnel

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/27/2015 11:27am by Jill Rendleman.

Thanks to all who completed the survey and involved in making All Seasons Farm CSA membership a great experience for all.  

There was a great response of over 70% participation from past and current members.   Members rated the overall quality of the produce as 78% exceptional and the remainder was rated good.  Quality is my primary goal, so i felt good about this result.   In rating the overall variety, about 15% felt that there should be more variety, so i will be working on that even more this year.  Last season we added wild or local mushrooms, cornmeal, honey, noodles, blueberries, and a few other things, but we will continue to add variety to our own production as well as supporting other local sustainable producers.....specially local sustainable fruit as over 85% of responses said you would like a fruit share!  As far as best and least favorite veggie, it was kind of funny.....for example about the same number of people listed eggplant as their most fav as listed it as their least fav.  So somewhat this is the nature of a CSA, to get some things you are really excited about, some new things to try, and some that you have to learn to cook differently or give to a neighbor!  The majority of members said the volume of the share was about right.  The most important factors for renewing membership were quality of produce, eating more healthy, organic certification, and supporting the local economy and farmers.  Communication with members was 66% exceptional and 34% good.... sometimes i think maybe i send too many emails, but it appears members want to stay connected.  Members had lots of really good input about what could make the CSA better, and i am taking each and every suggestion seriously and coming up with plans.  Thanks for some of the more humorous comments that sort of made my day!  Thank everyone again for taking part!!!

Reminder that the 2015 season is now open for returning members at www.allseasons-farm.com/csa-share-info-and-pricing.  

jill and bill in bed.......of lettuce


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/20/2015 4:11pm by Jill Rendleman.

Such a nice week with warmer temps and the sun showing its face for a few days.  We are busily planting lettuce and spinach, beets, arugula, micro greens, leeks , and other early spring crops while waiting for January to pass.  The extreme 9 degrees temps we had pretty well toasted many of the outdoor crops so the high tunnels are now our winter haven.  We will still be picking spinach from outside as it seems to withstand about any temp if it is under row cover.  The hens have decided they like warm and started laying like crazy this week.....if you need extra eggs, let me know.  I really appreciate the time most of you took to complete the little survey I sent out....it is really good to hear such positive comments about the overall quality of the shares (and so many humorous side notes), and also confirms my thoughts that we need to continue to expand the variety of vegetables in our shares.  I will send the results of the survey this week as time allows.  Thanks for your patience and understanding in the heart of winter.....the days are getting longer!!!  The spring/summer CSA sign up for current members will begin next week.....i will leave sign up open for about 10 days to members only...then to all after that.   This is the time of year for ordering seeds and materials....for those who have balances on their shares...please send your balance asap!  Your farmer, jill  ps.  the large yellow squash last week was spaghetti squash!  stays good a long time on your counter. see new recipes posted on allseasons-farm.com

toscano kale in high tunnel





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/31/2014 9:05am by Jill Rendleman.

 

Good Morning CSA Members!   The sun is out and hopefully the new romaine lettuce and spinach is getting some rays!  There are some great colors in your share this week.  I love the dark green of the spinach with cornbread and a lovely deep orange butternut on your plate as well.  The heirloom corn meal was raised and ground by our good friends Adrian and Kris from River to River Farm. It is out of this world good with the recipe below.  If you are not going to use the corn meal soon, place it in the FREEZER.  The squash will be good on your counter for months!  But lets eat it sooner....following is a very creamy tasty butternut soup as well as an old family buttermilk cornbread recipe.  Together with a little cooked or salad spinach on the side, they contain all the pure simple untoxified non gmo non chemical nutrients you need on a cold winters day.  

Butternut Squash is best skinned with a potato peeler, then placed on a roasting pan with two to three tabs of butter or a tb of olive oil, salt and pepper.  Cook until tender and a little blackened at 400.

There is however, my second choice, which is my first choice for a special meal, is Butternut Squash soup with coconut milk and curry.

Roasted Butternut Squash Soup with Coconut Milk Serves 4. Ingredients 2-3 tablespoons of salted butter, or 2 tablespoons of  olive oil ,1 butternut squash halved, 1 teaspoon salt, pepper, to taste 1 onion, diced 1/2 teaspoon curry 1/2 teaspoon cumin, 1/4-1/2 cup white wine 1 can of lite/regular coconut milk, ~2 tablespoons honey 1 cup of chicken/vegetable broth.

Directions: Preheat the oven to 400 degrees. Cut Squash in half and rub with 1 tablespoon of butter or dice squash and toss with 1 tablespoon of olive oil. Sprinkle with kosher salt. Roast squash in oven for about an hour. Remove squash from oven and allow to cool enough for you to handle. While cooling, heat a pot over medium heat. Add 1-2 tablespoons of butter(or olive oil) and allow to melt. Add onion, cumin, curry, salt, & pepper. Saute until onion is soft and translucent. Add wine to deglaze the pot and cook until all of the liquid is absorbed. Scoop out the flesh of the squash and add to pot along with the coconut milk, honey, and broth. Puree soup with a hand immersion blender or transfer to a food processor/blender and blend until smooth. Taste and season with salt and pepper as needed.  Dont be afraid to add a little more curry.  Can be cooked day before and reheated in thick bottomed pan while stirring or microwave if you believe in them.  

Grandmother's Buttermilk Cornbread, Servings: 9  INGREDIENTS: 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt. NOTE:  Batter will be very thick.  Best in an iron skillet preheated.  This is SOUTHERN style and should only be about 1 inch in thickness when done, crispy on the bottom and moist in the center.   DIRECTIONS: 1. Preheat oven to 375 degrees F (175 degrees C). Grease an 9 iron skillet or an 8  inch square pan. 2. Melt butter in large pan.  Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.  Cover bottom of a 9-12 inch iron skillet or pan with olive oil or melted butter, then pour batter into it and  heat for 2 or 3 minutes over high heat.  Then remove.. 3. Bake in the preheated oven for 20-25  minutes, or until a toothpick inserted in the center comes out clean.

 


SEE YOU in 2015!!!!  

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder Thursday June 29thth and Friday June 30th. June 28th, 2017

Thursday is CSA member day......look for eggplant, tomatoes, a few peppers, green beans, and other summer fare.  Get out your favorite salsa (go buy a lime) and your favorite eggplant recipe.....

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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