9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 11/14/2014 9:13am by Jill Rendleman.

The herb in the box is fresh mint..... place two to three leafs in hot tea or plain hot water, add honey and lemon, and you have an immune system booster plain and simple.  Pac Choi....this will stay nice in your fridge for sometime.....next week you will most likely have sweet potatoes....consider reserving the choi for a great "hash" of roasted sweet potato, roasted choi, and roasted yellow potato....recipe next week!  This idea from a CSA member.  

It took me a while to like beets.  My first experiences were of canned store bought beets, so i thought this is what all beets were like.  Later in life a farmer neighbor brought me a glass jar of canned beets from his garden......now these held some promise.  They had a taste that was just on the edge of earthy....and very distinct and quite interesting.  Later i was introduced to beets brushed with olive oil and put on an outside grill.....now i was into beets.   If your grill is up for the winter, but you want a great fresh taste in beets, try this simple recipe from Cook's Illustrated:

remember......these are organic beets....there is no reason to peel them!  not cutting the stalk off adds a new texture and complexity to roasted beets and keeps them from loosing moisture and flavor during roasting!  

In looking for the best beet recipes, we paid special attention to minimizing "bleeding.” We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated flavor in much the same way that roasting did. Foil-wrapped roasted beets were more moist than unwrapped roasted beets, but the latter had more flavor. Whatever the cooking method, we minimized bleeding by not peeling the skin and by not slicing off the tops of the beets prior to cooking.  SERVES 8 Roasted beets bleed very little when cut, so they can also be used in recipes. Just remember that the dish will take on a sweet and very distinct roasted flavor. INGREDIENTS 1 bunch beets, about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly 1 tablespoon olive oil (if roasting without foil) INSTRUCTIONS Heat oven to 350 degrees. Wrap beets in foil or brush with olive oil and place in small roasting pan. Roast until beets can easily be pierced with thin knife or trussing needle, about 1 hour for small to medium beets. Cool slightly and remove skins; serve.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/12/2014 1:20pm by Jill Rendleman.

A reminder to members that Thursday is CSA share pickup day!  In your box expect fall lettuce, fresh beets, pac choi, green peppers, and more mushrooms from our Makanda neighbors, Aine Mushrooms (they are gorgeous!).  Mushrooms are very high in vitamin D, and one of the only natural sources of that vitamin in the gray of winter.  More on what's in your box Friday morning.  Remember that you can find a lot of great recipes from CSA farms around the country by clicking on                               www.allseasons-farm.com/recipe.   If you have some to share send them to me and i will put out for all.  

On Farm Pickup:  Anytime after 2pm Thursday.  In left cooler in the far back of the tall white barn. 

Co-op:  4pm to 6pm Thursday.  Austin Tucker will be distributing tomorrow.  If you cant pick up your box, it will be in the produce cooler at the Co-op.  Go to the produce window and ask for All Seasons share and give your name.

Town Square Market:  4pm to 7pm Thursday.  

Home Delivery:  After 2pm on Thursday.  


Baby spinach started for winter

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/6/2014 11:20am by Jill Rendleman.

Member Pickup is today!  Look for lettuce, spinach, more pac choi, green peppers, and probably some white turnips!  

Co op  4 to 6

Town Square 4 to 7

Home Delivery  after 2pm

Farm Pickup   after 2pm

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/31/2014 6:47am by Jill Rendleman.

CSA Members and All Seasons Supporters,

There is a great opportunity to have a wonderful 5 course catered dinner by Cristaudos at Alto Vineyards AND to support local farmers on Friday NOV 7th....Food Works Fall Feast and fundraiser  ticket sales go to programs that educate and provide new markets for sustainable and beginning farmers. Click on eatsouthernillinois.org to get tickets. A beautiful setting at Alto Vineyards, lots of great local wine paired with produce from local growers....hope to friends there!  This year is a French Acadian inspired meal......see how locally grown heritage pork, new potatoes, mushrooms, pecans, turnips, spinach, greens, apples, butternut and beets, bread pudding .....each course paired with a special local wine or spirit!  Tickets go fast the last week!  




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/31/2014 6:33am by Jill Rendleman.

Boxes were filled with greens this week!  White baby turnips are getting a bit bigger, the interior is a beautiful white even tho some little bug seems to like the skins.  Last nite we stir fried sliced turnips with fresh green beans left in the field (sorry not enough for members).  Olive oil a little water and minced garlic and salt to taste along with the turnips and beans.  You can cook turnips like this with any veggie and they are a great taste contrast plus a little crunch to the dish.  I cook my turnips until they are caramelized or in other words have a light brown crust.  Also....the greens are great in any dish as well, on top of smashed potatoes or in soups or smoothies.  The kale is the tender Red Russian kale, turns a nice color when cooked.....we primarily eat this kale cooked or cut up in a salad.  The peppers are really sweet right now......great stuffed but i also like them in eggs or just sliced up fresh and eaten as the salad for dinner.   I had several members let me know they liked the California Oyster mushrooms......any more thoughts?  Considering doing a mushroom share add on (like the eggs) to have them say 8 or 10 weeks out of the 25?   Let me know your thoughts or ideas.  your farmer, jill 




Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/30/2014 11:13am by Jill Rendleman.

Members can pickup shares at:

Co-op  4 to 6

Townsquare  4 to 7

Farm    after 2pm

Home Delivery begins after 2pm

Its a beautiful fall Southern Illinois day so lets enjoy!  Look for mild kale, lettuce, greens, peppers, more turnips and who knows!  Spinach should be ready next week, I may have some at market on Saturday as well if the sun stays out!   

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/27/2014 12:33am by Jill Rendleman.

jazz, like conversations, is impromptu responses to each other which can build as strong players pickup from the weak and take it to something meaningful and better than when it began.  the process shows respect for each others style and differences as well as strengths and weakness and even mistakes.....which in a strong group mistakes will be used to their best advantage (like the cricket in buddy hollys garage band tapes)  it levels the playing field and makes everyone responsible for the whole outcome.  i often think of our sustainable farm community like a jazz band, we are constantly learning and teaching from each other and building a community of support...we all acknowledge that we are making our way the best we know how, and without support from each other, it would be a lonely naked life of hardship.  Practicing forgiveness goes a long way in building a richer life together as it frees an individual of the power that non forgiveness weights upon those who cannot move forward because of the weight of nonforgiveness.   So thankful i am surrounded by friends and family whose forgiveness moves life and love to another level of richness and complexity.   





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/26/2014 2:20pm by Jill Rendleman.

Members are getting a real treat this week with local oyster mushrooms grow by THE mushroom man of Southern Illinois.  Braze T. Smith is a scientist who grows the spores which other local growers use to start their mushroom.   He and his family have recently decided to sell mushrooms as well so I am including a sample in your share this week.  These are grown under very controlled and clean environment by an expert and the quality is just great.  I love them in a little olive oil and butter hot so they get just a bit crispy brown, then add garlic at the end and serve alone, over rice, or over the stir fried pac choi in your box.   Pac Choi is a tender cabbage that can be added to salads as a crunch or stir fried or added to soups.  You can also click on    www.allseasons-farm.com/recipe  to get more recipes for pac choi.  

We will be offering a mushroom share soon.  It will be 8 weeks of mushrooms sometime during the 25 week winter share.  Mushroom varieties will include shitakes, oysters, and others.  The mushroom products are not certified organic but grown using natural inputs and methods.  

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/16/2014 9:35pm by Jill Rendleman.

More nutritious greens mix......you can eat greens as a salad alone or add to lettuces......last nite i was too tired to go pick kale and we had some greens mix.  We put it in a skillet with a little water and olive oil and cooked it quickly, adding minced garlic at the end...then put it on top of smashed potatoes.  Yumm.  The small plastic box is full of fresh herbs...add to your Prairie Gold potatoes or set on a plate to dry and add to any soup, salad, or top any meat with the herb mix ( spanish tarragon, winter savory, oregano, garlic chives, sage, parsley, and etc.).  The small white and somewhat muddy radish looking things.......are baby hakuri turnips.  Considered a delicacy, the greens are just as good as the small white turnips which dont taste like turnips or radishes...just heavenly white crunch without heat or overpowering turnip taste...they are great alone or with sliced pears and drizzled with juice of an orange or meyer lemon.  Watch each week as they grow larger and sweeter.  The Red Russian kale is very tender and delicate, no need to stem this particular kale..  This kale is great stirred fried in oil, a bit of butter and garlic, on top of smashed potatoes or added to an omelet.  The Prairie Gold potatoes are from organic seed from maine....we have always had great tasting potatoes from this company...Wood Prairie Farm....if you want to order your own seed potatoes for next year order early.   If you have any thoughts or suggestions for winter crops, let me know.  Winter spinach is looking happy with cool nites and sunny days and lots of moisture in the soil.......keep your fingers crossed! 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/16/2014 8:58am by Jill Rendleman.

Good Morning....look for more greens, herbs, Prairie Gold potatoes (you will need to wash them off due to rain this week), 

last of season cucumbers, and more.....

CSA Members can pickup their shares today, Thursday.  Please TEXT or CALL me at 618 308 0217 as i may not check email today, if you need to get in touch!  Enjoy.

Co-op  4pm to 6pm  if running late it will be left in produce cooler at Co-op unless i tell you differently.

Town Square 4pm to 7pm  please call Town Square Market if you will not be there.  

Farm Pickup after 2pm 

Home Delivery after 2pm 





 

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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