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

          

 

Posted 4/22/2015 7:26am by Jill Rendleman.

sorry for the change in phone#   will try to get corrected today!!!  i just love going to the verizon shop when i have tomatoes to plant!

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/21/2015 9:26pm by Jill Rendleman.

Kale is in this week, also look for end of winter spinach, and some other cabbage or other green thing!  Boxes are really convenient for most of us, but thanks those of you who can unload your box at pickup into reusable shopping bags.  And thanks for bringing back those wax boxes!!!  

Co-op  4pm to 6pm (i may have to leave a little early this week, if so your box will be in the cooler.)

Town Square 4pm to 7pm Thursday

Farm Pickup after 2pm Thursday

Home Delivery  Thursday  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/16/2015 10:58am by Jill Rendleman.

Members will enjoy green and orange this week with a miniature version of Pac Choi and a delicate variety of Chinese Cabbage....both are wonderful in stir fry or can be used fresh as a salad as well.  Also mini green romaine and wonderful overwintered sweet potatoes, even sweeter now!  Below is a recipe found on All Seasons Farm website under Recipes.  If you havent checked out the farm recipe site you should do that!   The recipes are those collected from CSA farms around the country and are some of the best!  click on www.allseasons-farm.com    


Sauteed Bok Choi with Cashew Sauce ½ cup roasted cashews ¼ cup white vinegar 3 TBS honey ¼ cup tamari sauce 1 TBS fresh ginger, minced 3 cloves garlic, minced 1 small hot green pepper, minced 2 TBS fresh basil, chopped 2 TBS fresh mint, chopped 1 large bok choi, washed and drained 1/3 cup oil, peanut or safflower Combine cashews, vinegar, honey, tamari sauce, ginger, hot pepper, garlic, basil, mint, and ¼ cup water in food processor or blender. Puree. Separate bok choi leaves from stalks, and cut stalks into 1 inch pieces. In wok or large pan, heat oil over high heat. Do not allow to smoke. Add bok choi and cook, stirring briskly, 2 minutes until bright green. Remove from heat. Pour sauce over bok choi and serve. From the Food Book for a Sustainable Harvest

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/14/2015 8:58am by Jill Rendleman.

Hope everyone enjoyed their first share last week!  

CALL or TEXT me at 618 308 0217 if you cannot pickup or want to change your pickup.

Pac Choi and Chinese Cabbage will be in your share this week....a stir fry may be in order!

Co-op  4pm to 6pm Thursday

Town Square Market   4pm to 7pm Thursday

Farm  anytime after 2pm on Thursday

Home Delivery   anytime on Thursday before 5pm





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/9/2015 8:12am by Jill Rendleman.

Lots of densely nutritious greens and lettuces this week.  Members will find Red romaine and baby green romaine lettuces in their share, a nice combination for a pretty spring salad.  Corvair spinach is also included.....i like to combine the spinach with a fav nut or seed, dried fruit such as cranberry or fresh pear or tart apple, sliced red or green onions.  Whisk up olive oil, rice vinegar, and a little honey and a little dijon mustard and lightly toss together, then cover with a few blue cheese crumbles.   Of course it is wonderful just on its own with this dressing, but the combination makes it a meal!  Also in your box is a greens mix.....this is a secret All Seasons greens mix which includes tatsoi, mizuna, baby kale, baby cabbage, arugula, and more plus lots of pretty yellow greens flowers.  This is also best with a light sweet dressing.....or some people stir fry it in olive oil and garlic and place on a bed of potatoes or rice or quinoa.  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 4/8/2015 10:21am by Jill Rendleman.

Members:  Tomorrow is your first pickup of the spring summer season.  Your share will be in a waxed box at your pickup location. You can bring a bag and off load your fresh organic food and leave the box with me, or you can take the box home with you....but you MUST bring it back (home delivery leave on your porch) the following Thursday.  

I always get excited the first CSA day as there is always a few glitches here and there the first go around.  Patience is the key!  Please CALL or TEXT me at 618 308 0217 for questions.....I CANNOT RESPOND TO EMAILS when i am on the road or picking and packing.  

Get ready for some healthy greens this week!  your farmer, jill

On Farm:  In tall white barn.  Go to back of barn, open left door to cooler.  Get box with your name on it!  AFTER 2pm Thursday

Co-op:  In front under canopy from 4pm to 6pm.  Please TEXT or CALL if you want me to leave your box in the produce cooler at the Coop....ie if you cant make it by 6pm.

Town Square Market:  4pm to 7pm. Thursday  They will not keep boxes after 7pm.  NO COOLER.  

Home Delivery:  Before 4pm on Thursday.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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