9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 7/5/2018 5:55am by Jill Rendleman.

Sweet yellow peppers, strawberry tomatoes, small cabbages, cucumbers, green garlic and sweet potatoes...members will enjoy some of the best of summer fare this week.  

Hope you all enjoyed a hot hot Fourth of July.  It was brutal.  Now taking both cold water and ice out to chickens four or five times a day.  Maybe they get ice tea today?  

The heat is taking its toll on things....except the peppers seem to love it...and the new basil.  

Please let me know if you will be late or are on vacation so that I can put your share in the co op cooler or give you a double box next week or some other arrangement best for you.  Stay cool.  your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/27/2018 5:30pm by Jill Rendleman.

Golden zucchini and heirloom large tomatoes are the stars for this week's share.  Look for green garlic, ie not yet dried, and more blueberries....the ones the Japanese beetles did not eat!  The tomatoes are not beautiful this year, the heat and other factors coming in, but they are just as tasty.  You may have to cut away some deep yellow on the shoulders, which is sun burn...believe it or not.  There may be a few cherry tomatoes as well, they take the heat a bit better.  We love the zucchini sliced in half, carve out the center and mix this pulp with herbs, cheese, cooked sausage, or what ever else sounds good, put more cheese on top and bake it in the oven at 375 until hot all the way through but still "al dente."  The blueberries stand on their own, I eat them plain or with yogurt or in smoothies.  Freezing is easy.....simply put in a freezer bag and then the freezer!   Green garlic is so nice and mild and easy to mince, use just as you would fall garlic...I use a bit more and love it tossed in warm olive oil and salt, add an herb or mozzarella, and it is just plain and wonderful.  Remember to check out the recipes at www.allseasons-farm.com for really great ideas from farm to table restaurants all over the country.   Enjoy!   





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/20/2018 7:03am by Jill Rendleman.

Members will enjoy new cucumbers, tomatoes, garlic scapes, and eggplant this week.  Let me know if you are due to for extras due to a vacation, we have a lot of cherry tomatoes and cucumbers!  The cucs are the small or "no seed" European style and delicious!   This is a great week for an eggplant parmesan or another fav dish.   Sometimes we have one or two eggplant haters.....if so, let me know what to substitute!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/14/2018 6:41am by Jill Rendleman.

Members will enjoy tomatoes!

yes and blueberries!  green onions and kale.   cant wait!  see you at pickup.  text for questions or other.   your farmer,  Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/6/2018 3:13pm by Jill Rendleman.

Members can expect great things this week.  More farm potatoes, chard (except kale for the chard haters), and best of all, a large dose of fresh basil.  So what do you do with a lot of basil?  easy and delicious....make pesto.   Pesto is a meal in and of itself when tossed with noodles or atop bread.  It is so very easy to make.  Here's one from Alice Waters collection, if you dont know who she is, find out!  One of the more interesting women of our time.  

Pesto...makes about 3/4 cup

1/3 cup basil leaves

6 tb olive oil

2 tb parmesan cheese grated

3 tb pinenuts (or pumpkin seeds, or walnuts)

1 clove garlic

Put basil in the blender with olive oil, and garlic.  blend.  add cheese and salt.  blend.  

I make this in huge batches and put in jars with lids in fridge.  Stays good for a few months.  Add more or less basil or olive oil to your taste.....more oil means thinner pesto, less means more stout.  Pinenuts are super expensive so I usually use pumpkin seeds.   If you are going to store in fridge for a while, I would leave out the parmesan and add it in before you decide to eat it.  

Today we are seeing a few cherry tomatoes changing colors, but not enough for the whole csa pick, but hopefully next week we will see the first tomatoes.  The zucchini is flowering as are the cucumbers.  The peppers will be a while but they are looking nice.  Green beans are still young but hopefully the rain and sun is good for them.  It was a very short strawberry season, the rain and heat were not good for them.   Blueberries I can see them, doesn't look like a huge crop, but a little rain and we should see some nice berries.   This is the first year that I have had a space in time with no lettuces.  There was a weather related planting gap that is leaving 2-3 weeks lettuce naked .....as I do feel that way.  We do have more growing.....I know everyone is anxious for the summer veggies and we appreciate your patience with the most challenging of years!   

 

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/17/2018 2:05pm by Jill Rendleman.

Strawberries are in!  so sorry for the late notice, we had some heat and then rain issues and other things happening on the farm last two days.  Look for fresh kale, strawberries, dill, awesome mushrooms this week for shares of mushrooms!  Baby beets.....you MUST eat the greens.  They are delicious cooked at last minute along side the beets.   Beet haters you got an alternative in the box ...surprise!   





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/10/2018 6:48am by Jill Rendleman.

Chard is in, rainbow chard is beautiful braised on its on with olive oil, garlic, a little butter.  Or....look for chard and lentil soup recipes....its the way I love chard best.  Also look for more spinach, fresh mixed baby lettuce, and cilantro bunches for cilantro pesto!  Sorry, no tomatoes yet to flavor the cilantro.  Also, as a "treat" an introduction into a locally grown white rice that is non GMO.  These producers came to the winter market and have a great product.  You can try it today and let me know if you like it enough to want more.   

Remember to look for lots of chard and other recipes by veggie or fruit name at www.allseasons-farm.com, click on Recipes and look to the right to do a search. 

Rainbow Chard





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/2/2018 8:37am by Jill Rendleman.

Another member share pickup tomorrow.  Thanks for bringing your boxes.  They are quite expensive and we can use them several times.  Look for more tatsoi and lettuces in your boxes this week.  We also have some nice cilantro.  Perhaps some beets or potatoes.  Or maybe new chard! 

We finished planting tomatoes of all sorts.  They were tall and leggy and so hard to plant!   It was just too cold in the prior weeks to risk it!  Now right on to summer plantings of corn, zucchini, beans, and peppers.  Looks like the blueberries and strawberries made it through the freezing nights....but still keeping an eye on them.

Cant wait for summer.   your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/26/2018 7:00pm by Jill Rendleman.

This weeks mushrooms for the "16 week" mushroom share are Shitake!  yum.  great just by themselves braised in half olive oil and half butter, but fabulous a top any other meat or veggie dish.  We are so lucky to have Flyway Farm as a CSA partner.  

There are still about 5 mushroom shares still available.....for those who want to venture out. 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/25/2018 5:57pm by Jill Rendleman.

Members will enjoy fresh mixes greens with edible flowers, spinach, romaine lettuce, and new dill.  What to do with greens?  we like them best braised, that is sautéed in a little hotter skillet for a shorter time, in olive oil and with a little minced garlic added about one minute before eating.  yes the flowers are edible.....in New York we could sell them by the ounce!  or prepare the greens as a salad with a lite dressing of olive oil, lemon juice, rice vinegar, and a dash of mustard.  These greens are densely nutritious and include tatsoi, mustard, endive, mizuna, and other asian greens.  Romaine that is not contaminated is at a premium now  so enjoy organic local non gmo never sprayed with anything romaine, pure and simple.  Our romaines are a smaller variety that are easily prepared for a salad with 5 to 6 inch leaf, versus 12-16 inch leaf.  Spinach is something you can incorporate into a green salad, or you could consider cooking in olive oil with a little salt and garlic.  Great with eggs or rice.  Dill----by now you know that I see herbs as a potential meal or primary meal enhancer.  I love dill mixed with sour cream and/or philly cream and topped on any meat or vegan dish, but especially good on fish.....ie salmon.   If you find in your CSA you have too much of an herb, leave it on a plate to dry in the kitchen and use it later or freeze it after it has dried.  Remember that herbs have kept major civilizations alive for centuries when no other food was available.  While we think of them as seasonings, we should really think of them as those things along with interesting taste, add nutrition, add probiotics, add new dimensions to the flora and fauna in your bodies immune system.   

Thats way too long but i will post in nonetheless.  Good eating, creativity, and good health to you.  your farmer, Jill

herbal brine





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder Thursday Oct 11 and Marion Friday Oct 12thOctober 10th, 2018

CSA Members will enjoy white turnips, fresh lettuce, new fall potatoes, kale, and last of season heirloom tomatoes!   Kale a top mashed potatoes is one of my favorites!   Remember to call or

Photo(s) added: Hungarian Hot WasOctober 6th, 2018

New photo added:

Photo(s) added: Hungariran Hot Was, !st Fall CSA Share, Fall Greens, Mixed Sweet Green Peppers, First Fall Share, First Fall Share, Sweet Red Bell Peppers, Hungarian Hot Wax, CSA 1st Fall DropOctober 5th, 2018

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