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

          

 

Posted 8/14/2014 7:31am by Jill Rendleman.

Here's a potato leek soup you may like....or check others out on allseasons-farm.com.  The new white blush potatoes work as well as the red ones for this recipe.  This is not a creamy soup recipe, but you can find those as well.  

WHY THIS RECIPE WORKS: For a country-style potato-leek soup recipe with the best flavor, we first had to find the right variety of potato, low-starch Red Bliss. In keeping with our goal for a rustic potato soup recipe, we decided not to puree the soup but to leave it full of chunks of potato and even some pieces of… read more MAKES ABOUT 11 CUPS, SERVING 6 TO 8 Leeks differ. If yours have large desirable white and light green sections, use 4 pounds of leeks; if they’re short on these parts, go with 5 pounds. INGREDIENTS 6 tablespoons unsalted butter 4 - 5 pounds leeks (see note above) 1 tablespoon unbleached all-purpose flour 5 1/4 cups chicken stock or canned low-sodium chicken broth 1 bay leaf 1 3/4 pounds medium red potatoes (about 5), peeled and cut into 3/4-inch dice Salt and ground black pepper INSTRUCTIONS 1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups). 2. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately. TECHNIQUE CLEANING LEEKS Slosh the cut end of the leek up and down in still water. Hold the leek under running water and shuffle the cut layers like a deck of cards.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/13/2014 4:00pm by Jill Rendleman.

Green beans are in!  Look for new potatoes, beans, leeks, dill and some other goodie.   Be looking for that creamy leek potato soup with dill.......go to our recipe section at www.allseasons-farm.com.

Thanks for those of you taking care of that last balance on your shares!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/8/2014 9:01am by Jill Rendleman.

Fall/Winter 2014/15 CSA shares are now open for members.  The number of shares is more limited than Spring/Summer and now about 50% sold.  Fall/Winter members can expect our famous fall/winter spinach, lettuces, fennel, herbs, potatoes, root crops like beets and white turnips, kales, greens, microgreens, and more.  Cool weather makes sweeter crops and organic veggies are great for the immune system in the cold months of winter.  

If you want to continue to Fall/Winter shares,  sign up by going to www.allseasons-farm.com/members/types and clicking on the green box "Returning Members" to sign up.  Please let me know if you have any questions or problems signing up as i can improve the sign up process with member help. There is also a paper sign up option by clicking www.allseasons-farm.com/paper-sign-up.    

Last Spring/Summer Share delivery is Sept 25th.  Fall shares will begin in early October after a two or three week break.  

Fall Herb Plot All Seasons FarmWinter Spinach in High Tunnels


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/8/2014 8:07am by Jill Rendleman.

Members look for two kinds of peppers.....a long SWEET RED pepper great for salads, stir fry, stuffing.......and a tiny short Green pepper which is HOT!  A great addition to salsa, stir fried veggies, or in place of coffee in the morning.  The jalapeno pepper is compliments of friends, CSA members, and local farmers Kathy and Jerry from La Colina Linda farm and B&B near Makanda.... see info on facebook at www.facebook.com/LCLBBFarm.  A wonderful byodynamic  farm nestled in the hills with an eden like setting for your overnight guests or one of Kathys' famous vegan dinners.  

The kale is Red Russian.....known for its dark purple veins which get an even nicer purple when dressed with olive oil or when cooked.  You will also find long eggplants known as Ping Tung Long.....easy to slice for grilling, casseroles, etc.  And then you have your new potatoes and dill.....in a hurry i put these dense fresh potatoes in a bag in the microwave on power level 8 and set for 3-5 min depending on size....then just add butter and dill.  These potatoes were imported from a Maine Organic Farm and have an exceptional taste and texture.  We like them best sliced and fried in hot olive oil until just brown on top with garlic and salt at the end.  All our potatoes, freshly dug, you dont want to peel, and will take longer to cook than store bought "aged" potatoes.  They are best cooked at lower temps for longer times...except for pan fried which after skin turns brown, i cover with a little opening for steam for the last few minutes to cook them through.  wow, this is too long!  Happy fresh local organic eating!!!  

Sweet Red Italian PeppersCertifed Organic Dill

 




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/6/2014 3:01pm by Jill Rendleman.

Friendly reminder to get your share!  At the Co-op last week the whole dairy cooler went out so the ENTIRE produce cooler was full....thanks to all for picking up...I almost had to bring shares back to the farm!!!  

CCHS Community Market Pickup.......the market manager, Ruby, will either have your share or know where your share is!!!  Generally your share will be with Ruby or with Country Sprout Organics stand.  Shares are available at 9am and generally not sooner unless we just get way ahead of ourselves....which isnt likely!   

Lots of good stuff this week you dont want to miss.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/6/2014 2:50pm by Jill Rendleman.

Co-op Pickup Thursday 3pm to 6pm (call if you need me to stay later)

Town Square Market Thursday 4pm to 7pm (always inside)

Home Delivery Thursday generally noon to 3pm

On Farm Pickup Thursday anytime after 1pm

CCHS Market Saturday 9am to noon

Your box this week will contain new potatoes, dill, peppers, Red Russian Kale, tomatoes, green or yellow zuchinni, and Chinese eggplant. We will be checking green beans again today to see if they are ready for tomorrow. Last nite we fried the new potatoes in olive oil, garlic salt, and herbs....and did the same in different skillet the peppers, onions, eggplant, and zucchini with seasonings and herbs, and then tossed them together! yummy!





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Day is Today Thursday July 20th and Tomorrow Marion Friday July 21stJuly 20th, 2017

Hot hot hot........pickup your share early or let me know to put it in the cooler.  Co op members look for us either right inside the co op door OR out in the parking lot with the  all seaso

New recipe: Summer Squash and Zucchini- storage tips and recipesJuly 14th, 2017

Summer Squash and Zucchini Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag or air-tight con

New recipe: Zucchini Dessert SquaresJuly 14th, 2017

3 cups flour 1 1/2 cup sugar 1 cup cold butter or margarine 1/2 tsp cinnamon 1/2 tsp salt Filling: 8-10 cups peeled and cubed zucchini 2/3 cup lemon juice 1 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg In

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