9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 9/23/2015 4:23pm by Jill Rendleman.

New and Returning Members: 

Thursday Sept 24th is our first CSA Pickup.  Members can expect beautiful fresh green beans, cherry tomatoes, basil, baby turnips and more.   My daughter and i worked up a lot of pesto this weekend.....a great recipe from The New Moosewood Cookbook, one of my favorites.  If you are interested in more basil for pesto, you are welcome to call ahead and come by the farm to do some serious picking.   

Co-op Pickup   4pm to 6pm   Box may be held after 6pm if you CALL or TEXT farmer jill at 618 308 0217.  

Town Square    4pm to 7pm   Box will not be held past 7.

Farm Pickup     anytime after 2pm Thursday.   Go to farm, drive to tall white barn.  Walk in side door.   Walk to the back of the barn.  Open latch door on left hand side to enter cooler.  

Home Delivery   After 1pm 

What to do with sweet white baby turnips?   We love them sliced and eaten raw.....then we add the greens to soup.   Greens can be put into a bag and frozen for winter soups.  Or....slice turnip, add to hot olive oil, brown slightly, add minced garlic, salt, and turnips greens.   mmmmmm.  

Green Beans........get some mushrooms.  we like local mushrooms or baby bellas organic at Co op.   Follow the recipe above, add mushrooms right when beans start to be a lovely bright green.  

Pesto...When tossed with hot pasta it adheres to each available surface, coating the pasta with intense flavor.  This pesto keeps for weeks, or even months, if stored in a tightly lidded sterile jar in the fridge.  

3 cups packed fresh basil leaves

3-4 large cloves garlic-roasted in olive oil

1/3 c pinenuts lightly roasted in olive oil (or walnuts or a mix)

1/3 c olive oil

1/3 c freshly grated parmesan pref. regianno

Pour basil leaves and garlic into a food processor and mince....about 30 sec in my food processor.....can also use a blender.

Add the nuts and blend until nuts are chopped.   Drizzle in olive oil and add parmesan and blend a little more.   Add more oil if you like.   

Do not over process.....ie into a glue.....its nice to be able to somewhat tell the nuts from the basil, etc.  

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/17/2015 5:36pm by Jill Rendleman.

Welcome to All Seasons Farm CSA Fall/Winter Membership.   I look forward to the winter season when we can work in the cool, bugs die, greens and lettuces thrive and the world is a bit more quiet.  Winter is my favorite season to both grow food and to eat it....lots of densely nutritious greens and lettuces grow well when heated naturally from the sun in our low tunnels and high tunnels.  If you are new to the CSA experience, we hope that you find that over time, you eat more whole foods, feel more energy and less winter blues, and have more in your pocket book as you eat less of the expensive packaged and processed foods.  If you havent been to the farm, please please come by.....it is one of the best parts of CSA membership to see how your food is grown......our soils are full of nutrients and micronutrients.....and so are our plants.  When members come by the farm, they can bring a bag and forage in our herbs and veggies for the freshest things you love best.  

Yea!  Pickup begins next Thursday, Sept 24th.  Please go to www.allseasons-farm.com to read again about your pickup spot, rules for pickup, and etc.  Please TEXT or CALL me if you cannot pick up your share.    I most likely will not see an email from you as I get busy on the farm.  Note that if you cannot pickup during the time set at the Co-op, IF YOU CALL or TEXT, i can leave your box in the Co-op produce cooler for you to pick up later that evening or anytime that week.  Farm pickup starts at 2pm on Thursdays......you can pick up at any time or day after 2pm Thursday.   

Co-op  4pm to 6pm

Farm   2pm and after

Home Delivery   Begins at Noon.  

Please feel free to CALL or TEXT me with questions.   Thank you so much for supporting local fresh and Certified Organic farming in Southern Illinois.  I am honored to be your farmer this season,   jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/26/2015 7:39am by Jill Rendleman.

All Seasons Farm is part of the Co-op Farm Tour on Sept 13th.  Would love for CSA members to stop by, bring your children, pick your fav veggies or herbs.   

SUNDAY NIGHT....Aug 30th.....join us at The Old Feed Mill in Cobden for a night of music and great food from local chefs and farmers.  The mill has been renovated and is a great spot....this is the kick off for the Eat Local Challenge, a month of Southern Illinois people, businesses, and farmers supporting local food.  

Tickets and more information at https://www.facebook.com/events/1654009381482231/

or google Food Works or ROCK THE PLATE   

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/26/2015 7:22am by Jill Rendleman.

Members will enjoy a variety of end of season vegetables, herbs, and greens.  This is our last share distribution for the Spring/Summer Season.   We still have a lot of basil to be harvested and if you haven't made pesto yet.....it is really easy and really good.....it can be frozen for winter blues.  Call or TEXT if you would like to come to the farm and get bunches of basil for a pesto making party!  Free to members.  

If you have signed up for Fall/Winter 2015-16, shares will start back up in about 3 weeks!  Check your member status by logging on       www.allseasons-farm.com/members/statusemail.  

I am always sad when a season ends as I miss visiting with members and exchanging growing and eating ideas.  This is our time to get planting done for the fall and to clean up barns, get new boxes, and ready ourselves for the new season.  Thank you again so much for your support of organic and local farming at All Seasons.      Your farmer, jill



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/13/2015 8:32am by Jill Rendleman.

Members will enjoy end of season cherry tomatoes, komatsuna (an asian cabbage green best mixed into a salad or simmered quickly with garlic and olive oil)....as well as fresh basil, more great potatoes, and green beans.   Egg shares will be an egg or two short again this week.....hopefully this cool weather will get the little ladies back on track!   This weather has allowed us to get some planting and field work done for fall crops....even tho we are still behind, its good to get some plants in the ground!  Beets, chard, turnips, greens, dill, more green beans, kale and other great things getting started for the fall CSA.   

Co op 4pm to 6pm

Town Square Market 4pm to 7pm

Farm Pickup  after 1pm

Home Delivery from Noon to 4pm

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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

          

 

CSA Pickup Reminder THURSDAY April 19 and FRIDAY April 20April 18th, 2018

Members will be enjoying Tatsoi, a lovely asian green, our famous mixed lettuce mix, a nice big bunch of parsley, and either some greens or beets...no decision on that yet this am.  Tatsoi is gre

Ideas for CSA Members....from All Seasons Farm CSAApril 11th, 2018

this is a bit long....but it is really good info if you are in a CSA and want to start eating....and thus cooking differently.  happy reading!  your farmer, Jill Katherine Deumling

CSA Pickup Reminder THURSDAY April 12 and FRIDAY April 13April 11th, 2018

Look for more great greens this week.......starting with some wonderful green kale,  which will go nicely with some farm grown potatoes, along with red and green romaine, and spinach which we are

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