9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Welcome to the blog.
Posted 10/6/2014 10:17pm by Jill Rendleman.

Welcome to all returning and to all new members!  Green healthy organic lettuces, kale, spinach, pac choi, fennel, herbs, chard, peppers, winter squash, potatoes, beets, turnips and yes still a few tomatoes and cucs are all waiting for your table. 

Members can now click on www.allseasons-farm.com/login  to sign into your membership and look at and/or edit your information, make payments, buy a new share, etc. Please sign in with your email address and make sure i have your pick up and other share information correct. Please make any needed changes.  

Pickups.....Your first Fall/Winter share will be delivered in a wax box with your name on it.  The box must be returned each week or you can bring a bag and place your goodies in the bag at pickup.  FIRST PICKUP is THIS THURSDAY.  

Times:  Co-op 4pm to 6pm Thursdays  (if you cant pickup at that time, they will allow me to leave your share in the produce cooler until you come by)

             Town Square Market 4pm to 7pm Thursdays  (they will keep your share for a day....no room in their cooler if you forget)

             Farm Pickup  1pm to 9pm Thursdays (we will keep your share in a cooler until you get it for up to one week....then it's chicken food)  PLEASE DRIVE SLOWLY on the farm....there are dogs, chickens, children, interns, workers, and all manner of delivery trucks etc. around all day. Directions to the Farm: can be found at www.allseasons-farm.com         

           Home Delivery Anytime.... Thursdays  please leave me a note if you have a special shady spot on your porch to place your share.  

             CCHS Farm Market Pickup  Saturdays 9am to Noon

Times may be adjusted after the beginning of the season to meet member needs.

 

Pick up Changes or Vacations:  Members can now go to the farm website to change your pick up location temporarily or put your share on hold for vacation....you can also ask that your share be "double" on the week you return, or you can simply donate it to a friend...who can pick up as long as they give me your name.  Or you can text me at 618 308 0217 and let me make the change for you. 

4. Best Way to Get Your Farmer:  Please TEXT me at 618 308 0217. I may or may not see an email.  

Our goal is to always bring you the best of what is available on our farm and to provide that at a good value to your family.  Remember that a CSA links you directly to local weather as well as your farmer so some weeks you may have a lot of veggies, and others not so much.  

Please text or call me with ANY questions or suggestions as we will all benefit by making positive changes for all members!  your farmer, jill    

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

               

 

Posted 10/6/2014 12:04pm by Jill Rendleman.

Your Fall Winter 2014/15 CSA Membership shares begin this week...Saturday for CCHS Market Pickup and THURSDAY for farm, Co-Op, Town Square, and home delivery.  

Lots of wonderful sweet fall and winter greens and lettuces started and we are still picking some tomatoes and cucs believe it or not!  I look forward to a new CSA season.   

Please check your membership status such as pickup location and balance etc. by clicking     www.allseasons-farm.com/login and entering the email address you used when you signed up.  You can make changes yourself or CALL or TEXT me at 618 308 0217.

This email is a test email to make sure I have everyone in.....more details to follow!   Thank you soooo much for your support of local fresh organic farming!  jill




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/17/2014 10:46am by Jill Rendleman.

Last share pickup is tomorrow.   We have had a great group of members this season and i want to thank everyone for supporting local and organic and All Seasons Farm this year.  You have proven to be adventurous, patient, creative, idea generators, and just plainly nice people!  It has been my pleasure to know you.  

The Fall/Winter Share will begin the second week in October and go into April.  The fall share includes lots of lettuces, greens, spinach, micro greens, winter squash, fennel, chard, kale, cabbages, and herbs.  Probably other things as well.  You can sign up on line by going to  www.allseasons-farm.com then click on CSA, then click on Current Member Login.  

This week look for lettuce, greens, cherry tomatoes, herbs, cucs, and other end of summer things.  It will be a big share this last week.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/10/2014 9:12pm by Jill Rendleman.

Reminder from Jill to pickup up your share of certified organic produce!  Including peppers, parsley, leeks (looking a bit sad but still just as tasty after peeling away outer layers), cherry tomatoes, and sweet potatoes.....more basil and dill!  more greens mix!

Thursday  3pm to 6pm at the Co-op  (Austin and I will be out of town, so you will see Lalo at the Co-op this week....he is a bit shy at times but loves his work and being at the Co-op for a change)

Thursday 4pm to 6pm at Townsquare Market

Friday  HOME DELIVERY  (see email i sent earlier about this change)   

Saturday   CCHS Community Farmers Market 9am to NOON....see market manager RUBY!  say THANKS to Ruby!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/9/2014 11:48am by Jill Rendleman.

This Thursday Sept 11th and next Thursday September 18th are the last two member shares!   I have really enjoyed meeting and talking with members this year and it has added to the richness of our lives to get to know so many people from different walks of life who are making the choice to eat healthy and support local farmers.  It gives me hope for the next generation who are growing up much more informed about their food than my generation.   Again thank you for your patience and input when finding a slimy cuc in your box...after which we changed our cooling and handling process for cucs, as well as for all the nice compliments about fresh organic food, and the occasional encouraging email or bag of goodies left for me in your return box!   oh and please return those boxes!!!! 

It was good to see so many members come out Sunday with friends and family for the Farm Crawl to pick some fresh herbs and other goodies.  

Fall 2014/Winter 2015 shares start mid October.  

Please check your membership to see if you have any unpaid balances for spring/summer 2014 by clicking on                                                 www.allseasons-farm.com/members/statusemail.  Call me if you have any questions.  



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/7/2014 11:24am by Jill Rendleman.

CSA members are welcome to visit the farm today 1pm t0 5pm.  It is officially the Neighborhood Co-op Farm Crawl Sunday, but CSA members are welcome even if you havent signed up for the Crawl. Several herbs will be available for a special CSA pick your own herb bunch!  Hope to see you!  jill

Herbs in September at All Seasons Farm





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/5/2014 7:54am by Jill Rendleman.

Heirloom vining cherry tomatoes still working hard, while the large reds are looking sad.  In your share is also a Greens Mix....we mix mizuna, tatsoi, baby kale, mustard, arugula and other greens both mild and not so mild for this mix.  I like it best with a light sweet dressing....olive oil with rice vinegar with a little honey and a drop of mustard whisked up until foamy.  More cucumbers with a small picking of green beans and peppers.  The basil did not like the day and was drooping before it got to the barn, but stick it in some water to revive it or just use it as is....the flavors are lemon basil, great on white fish or chicken, and aroma basil....one of the tastier bolts of basil flavor.  If you want more basil, come to the farm to pick or ask me to stick more in your box by TEXTING me next monday or tuesday!  There are lots of herbs in the herb garden....if you want to come to the farm and get some for drying, just give me a call first....mondays or tuesdays are best.    The Co op Farm Crawl is this weekend, All Seasons tour is Sunday only, hopefully you can come out to the farm and look around and check out local wineries...Owl Creek is just four miles from us.   Those who did not pick up at the Co op yesterday......your box is in the produce cooler at the Co op.   Thanks for returning all the boxes!!!  jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/2/2014 7:11am by Jill Rendleman.

Sadly, summer is winding down.  I always think of the Faulkner novel, "The Light in August," this time of year, as the sun has a particular glow if you pay attention.  

There are three more shares to be issued, the last is the week of Thursday Sept 18th.   If you want more of something that last week, let me know and if available we can stuff your last share.

The Fall/Winter share starts mid October, the date to be determined by how planting goes the next few weeks.  As we get closer i will let Fall/Winter members know!

It has been great fun meeting members this year, i know i missed a few, but in general our members are good people who appreciate fresh local produce, who want to try new things, understanding when there are farm failings, and who find a blessing in supporting a local farm.  Knowing you all has added a great measure to our lives and is has truly been enjoyable!   It has been my pleasure,  Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/27/2014 10:03am by Jill Rendleman.

Reminder to get your CSA share and bring back any and all of your boxes hanging around!  This week's share will include new bell peppers large enough for stuffing, a mix of fresh herbs, leeks, potatoes, cucs, and eggplant.  I know one or two members havent fallen in love with eggplant.....so please text me at 618 308 0217 and let me know what you might want more of instead of eggplant!  We are picking this morning so let me know soon.  

Here is a few good recipes for stuffed peppers (classic plus a chicken, mozzarella, basil)  adding your fresh herb mix would be great...and remember you dont want to serve soft  peppers but al dente peppers...and they will cook a little after you take them out of the oven!  

For a stuffed pepper recipe with firm shells surrounding flavorful fillings, we found that blanching the peppers for three minutes and allowing them to finish cooking with residual heat gave us the sturdiness we needed. For the filling for our stuffed peppers recipe, we updated the classic… read more SERVES 4 AS A LIGHT MAIN DISH OR SIDE DISH INGREDIENTS Table salt 4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded 1/2 cup long grain white rice 1 1/2 tablespoons olive oil 1 medium onion, chopped fine (about 1 cup) 12 ounces ground beef, preferably ground chuck 3 medium cloves garlic, minced 1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved 5 ounces Monterey Jack cheese, shredded (1 1/4 cups) 2 tablespoons chopped fresh parsley leaves Ground black pepper 1/4 cup ketchup INSTRUCTIONS 1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside. 2. Adjust oven rack to middle position and heat oven to 350 degrees. 3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste. 4. Stir together ketchup and reserved tomato juice in small bowl. 5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately. RECIPE TESTING FILLING THE PEPPERS It is easier to fill the peppers after they have been placed in the baking dish, because they hold steady.

With Chicken, Basil, and Mozzarella filling:

For a stuffed pepper recipe with firm shells surrounding flavorful fillings, we found that blanching the peppers for three minutes and allowing them to finish cooking with residual heat gave us the sturdiness we needed. For the filling for our stuffed peppers recipe, we updated the classic… read more SERVES 4 AS A LIGHT MAIN DISH OR SIDE DISH INGREDIENTS Table salt 4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded 1/2 cup long grain white rice 1 1/2 tablespoons olive oil 1 medium onion, chopped fine (about 1 cup) 12 ounces ground chicken 3 medium cloves garlic, minced 1 can (14 1/2 ounces) diced tomatoes, drained 4 ounces smoked mozzarella cheese, shredded (about 1 cup) 2 tablespoons chopped fresh basil Ground black pepper 1/3 cup bread crumbs (fresh) INSTRUCTIONS 1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside. 2. Adjust oven rack to middle position and heat oven to 350 degrees. 3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add chicken and cook, breaking it into small pieces with a spoon, until chicken becomes opaque, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, cheese, basil, and salt and pepper to taste. 4. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon bread crumbs over each filled pepper. Bake until filling is heated through, 25 to 30 minutes. Serve immediately.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/20/2014 2:22pm by Jill Rendleman.

Here are pickup times for tomorrow and saturday.  Look for more dill and cilantro, sweet peppers, cherry tomatoes, green beans, cucs, and either eggplant or zuchinni!  Maybe its time for some end of summer soup!  If you dont like a hot soup, try gazpacho.....easy cut up cucs, zucs, sweet peppers, tomatoes,  some leek or onion, add some canned organic black beans, and cover with tomato sauce, add salt, dill and cilantro......let marinate for a couple of hours.  Its delish.  Key is to cut things into small pieces so more area for veg juices to release flavors and nutrients.   

Co op  3pm to 6pm Thursday   if you cant make it, please text me.

Townsquare  4pm to 7pm Thursday

Home Delivery  Thursday

CCHS Saturday 9am to Noon  GO TO MARKET MANAGER STAND .....we will NOT be at the market this week.  

Farm Pickup Thursday  AFTER 1pm  

End of Summer Soup

 

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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

New photo added:, , , , , , , , , ,

Photo(s) added: Cucumber Seedless SlicerJune 15th, 2017

New photo added:

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