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

News and Blog

Welcome to the blog.
Posted 8/12/2017 12:07pm by Jill Rendleman.

As long as there are no traffic or other issues, here is our CSA Plan for next week, the week before the eclipse:  CALL OR TEXT 618-308-0217 for questions or changes!  WATCH FOR EMAIL OR TEXT FROM FARMER JILL IF THINGS GET CRAZY in Cdale we may change the plans below.   

Co-op:  4 to 5:30pm Thursday.... we can't stay until 6pm as usual.  The co op cooler may be full, if you can't pickup by 5:30 you may want to skip next week and get extras the following week, or you can pickup at the farm.  

Town Square Market. 4 to 7pm.....dont bring your box to pickup as they will be short of storage.  Bring both boxes the following week.

Home Delivery....2pm to 4pm as usual.

Marion......12:30pm to 1pm WEDNESDAY (not Friday as usual).  

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/9/2017 7:49am by Jill Rendleman.

More tasty corn and a new variety of potatoes we love. Hopefully you are getting to see what real flavor there is in organic potatoes newly dug!  Maybe some more carrots and another summer thing or two.....probably some cucs of some kind!

Thanks for coming onetime or early for pickups during the heat of summer!  

CALL or TEXT .....DONT EMAIL if you have changes!

Fall lettuce and other plantings getting made this week...love the waxing moon cool nights!! 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/27/2017 7:31am by Jill Rendleman.

Pickup early as its another hot one.  Co-op pickup most likely inside at the co-op.

The cherry tomatoes are holding on but our heirlooms have lost steam in the heat!  Zuchhini, cucs, lovely sweet red peppers, and other warm season crops are doing well.

Round up a pepper chicken or steak recipe.  We simply thinly slice up our peppers and braise them lightly in olive oil with some onions and garlic, and add a little white wine at the end to make a clear sauce and toss over quinoa or rice.  Another great easy and fun thing is to slice those peppers in half long ways....then stuff with rice, cheese, other veggies...if you have children around, they have fun making "pepper boats"......just as they do making zucchini boats.  I make rice, then add whatever is hanging out in the fridge or counter, toss in some olive oil and cheese....then put in oven at 425 for about 15 min.  Sweet peppers are wonderful in scrambled eggs or just by themselves!

Here is a recipe you can delete the meat or substitute fish, chicken, etc and use the real real tomatoes from today.

Peperonata—sweet peppers slowly stewed in olive oil—can take ages to prepare. We wanted a quick version to serve with steak for a weeknight supper.

 
WHY THIS RECIPE WORKS

Peperonata is a mixture of sweet peppers, onion, tomato, and garlic, cooked in fruity olive oil until the peppers are soft and the flavors have melded. In order to get the flavors of both to marry, we cut the flank steak with the grain into three equal pieces, and seasoned all sides with salt, pepper, and oregano, and wrapped it in plastic for up to 24 hours to fully season the meat. Then we cooked red and yellow bell peppers, onion, and garlic in a hefty amount of extra-virgin olive oil until softened, added diced tomatoes, capers, red pepper flakes, and cooked the mixture until the vegetables were softened. After wiping out the skillet, we seared the seasoned steak pieces on all sides to a perfect medium-rare. While the meat rested, we stirred fresh basil into the peperonata mixture. To serve, we sliced the meat into smaller pieces, against the grain, seasoned the sliced with salt and pepper and the accumulated meat juices, and arranged the meat over the peperonata. A drizzle of extra-virgin oil balanced the tangy, meaty flavors.

Read More
 

INGREDIENTS

Print Shopping List

INSTRUCTIONS

Serves 4 to 6
1 (2-pound) flank steak, trimmed
2 teaspoons dried oregano
  Kosher salt and pepper
cup plus 1 tablespoon extra-virgin olive oil, plus extra for serving
2 red bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide-strips
2 yellow bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide strips
1 onion, quartered through root end and sliced crosswise into 1/4-inch-wide strips
6 garlic cloves, crushed and peeled
1 (14.5-ounce) can diced tomatoes
2 tablespoons capers plus 4 teaspoons caper brine
teaspoon red pepper flakes
½ cup chopped fresh basil
 

Look for a flank steak of even thickness. The peperonata can be made up to two days in advance.

1. Cut steak lengthwise with grain into 3 equal pieces. Combine oregano and 2 teaspoons salt in bowl. Season steaks all over with salt mixture, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.

2. Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add red and yellow bell peppers, onion, garlic, and 1 1/4 teaspoons salt. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

3. Stir in tomatoes and their juice, capers and brine, and pepper flakes. Continue to cook, uncovered, until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Transfer peperonata to bowl, cover, and keep warm.

4. Wipe out skillet with paper towels. Pat steaks dry with paper towels and season with pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Cook steaks until well browned and each registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 10 minutes.

5. Stir basil into peperonata. Slice steaks thin on bias against grain. Season steak slices with salt and pepper and drizzle with extra oil. Serve steak with peperonata.

 


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/20/2017 7:34am by Jill Rendleman.

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 seasons van running!  

Eggplant, zucchini, cherry tomatoes, cucumbers and more in your box.......TEXT ME with substitutions or extras.  

This is the doldrums of the summer where we try to keep things alive and hope for rain.  We got a good rain yesterday and it helped the sweet corn......maybe ready next week.  Getting beds ready for fall planting as we are able.....early in the morning.  Potato digging has been brutal after 10am we are all sweaty and a little silly!   No mushrooms this week......look for them next week!  Hope you enjoyed the Lions Mane!  o so good.

Looking for feedback on the mushroom shares.....how do you like it.....??? other suggestions comments. 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/13/2017 9:04am by Jill Rendleman.

News from All Seasons Farm

Please CALL OR TEXT if you will be late for pickup today so that I can put your box in cooler versus keeping it out in the heat!  Look for fresh melons and the fixings for salsa including tomatillos......you will need to get cilantro as ours is bolted!  

Same times same places........see you today

after 2pm for farm pickup

4pm to 6pm co op

4pm to 7pm Townsquare market

Friday 12:30pm in Marion!  

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/3/2017 2:39pm by Jill Rendleman.

Happy Independence Holiday......text me if you will be vacationing or other! 

Members will enjoy the fixings for salsa or gazpacho this week, as well as new potatoes and green beans.  

I never really like gazpacho until I had it fresh.  Wow.  All is needed is take a fresh red tomato, remove some or all peel, and just mash it up.  Then add small sized cut up pieces of sweet peppers, cucs, hot peppers, onions, tomatoes, or tomatillos, or any other fresh veggie you like including sweet corn....add to the tomato juice.  Then add salt and lime or lemon juice and salt.  Let cool in ice box for a couple of hours (this is important step as the flavors begin to meld).......then serve in bowls and enjoy a summer delight.  

Salsa recipe is not much different, less tomato juice, more chopped veggies.  Scoop with tortilla chips.  You can do it!  

Look for sweet and warm/mild hot peppers as well as tomatoes for salsa, gazpacho, and green beans and new potatoes for a Southern Illinois favorite.  With new potatoes, I would boil them separately, very slow in salt and butter about 20 min prior to starting beans.  Cook beans with salt and over low heat just until they turn a bright green color.  Add the cooked potatoes, salt water with butter, to the beans and let set on a warm stove for 10 or fifteen minutes to soak up flavors.  Serve warm.  

Fresh green beans

 

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/28/2017 6:48am by Jill Rendleman.

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.....mine is eggplant parmigiana which I will share!  

Salsa Fresca aka Pico de Gallo is simple a mix of chopped tomatoes, green peppers, hot pepper, garlic, onion, and lime. Chop in small pieces, squeeze with lime, put in fridge for an hour or more, add salt and eat!   Best to experiment so as to get your favorite taste.

If you want to shorten time on this recipe, don't make tomato sauce, just buy a really nice one at the store!  The Coop has good organic sauce choices.  

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)
¼ teaspoon red pepper flakes
½ cup fresh basil leaves chopped
  Salt and ground black pepper
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
½ cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish
 
 
 

INSTRUCTIONS

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.

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 6/19/2017 6:48am by Jill Rendleman.

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 be found anywhere else but in your box!  The blueberries were first of the crop and it looks like we will have many more this week.  While I love the smaller berries, they take longer to pick!  Find a use for those green onions, just chop and add to meats or salads...they add nice color and flavor.   The heirloom tomatoes have a good taste and texture, so we are happy with that.  The summer crisp lettuce you are eating is mild and perfect with a light dressing and a few colorful additions.  Look for more lettuce and tomatoes this week.  You may want to consider freezing some tomatoes, if I have one going ripe on the counter and know I can't use it for a few days, I simply quarter it and slip it into a freezer bag...and there it waits for winter soups.  Fresh tomatoes you plan to eat as fresh, should never be put into the fridge where they will loose some of their taste.....but when quartered and thrown into to freezer, they keep that summer flavor well.  

New crop zucchini and cucumbers are coming along as well as the eggplant which we are watering like crazy.  The sweet peppers are starting to produce, maybe this week.  Our corn and green beans are planted and looking nice....so far the deer have not found them, but thats always a possibility!  New potatoes just loved this weekends rain.....just what they needed.  There are a few strawberries here and there, but they are dwindling..... not enough for the whole CSA family.  

Look for a notice on member pick days, not sure what yet....maybe blueberries!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/13/2017 4:44pm by Jill Rendleman.

This heat I have come to respect!  It will knock you down without much notice!  Our main job in the prime of summer is to keep things alive.....ourselves, our pets, and the chickens included.  Warm season crops, peppers, tomatoes, cucs, eggplant, basil.......etc, seem to love it as long as there is water.  The greens not so much.  Blueberries maaaybe this week.  The chickens are not happy.  Today I brought them house fans and ice in a dog bowl and after looking at it for about 8 minutes, they all gathered round to enjoy.  

Members should expect tomatoes, maybe  peppers, basil, mint for your water......the list is still evolving.  If you have never made or eaten basil pesto.....this is the time to consider it.   It is absolutely the easiest most nutritious thing you can imagine to prepare.  If you have a knife and a blender, you can make pesto.  Pesto is the life nutrition of many a poor country.....simply take basil leaves and put them in a blender, add olive oil, then add pine nuts (expensive) or pumpkin seeds, and parmesan cheese.  Add to cooked noodles and you have a meal.  If you want to save some for winter, don't add the nuts or cheese, just freeze the basil and olive oil and add the nuts and cheese prior to eating.  

Mushroom shares got some gorgeous oysters last week, not sure what this week, but looking forward.  We take three to four weeks of mushrooms and cook them all up at once, for a flavor festival.  I usually add parsley or another green for flavor and color and of course garlic, and salt, key to mushroom tastiness.  

Pick up your share on time this week, or call and let me know you will be late, that way I can go ahead and put your share in the cooler......versus out in the heat!  Enjoy!





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/11/2017 6:58am by Jill Rendleman.

Heirloom red, purple and cherry tomatoes (fresh basil to go with), garlic scapes, cucumbers, yellow and green zucchini, and collard greens......all in your share this week!

Collard greens are a Southern Illinois staple......I used to smell them cooking with ham on many a Sunday at my granny jeans home in Anna.  I have since given up pork, ham, and bacon....as a staple that is, and eat it occasionally as a treat.   So here is one of the few recipes I will share that has pork in it....altho u don't have to add the bacon, you can use olive oil or butter.  Use your garlic scapes in place of cloves.   Collard greens also make great sandwich wraps.  Hint:  the red pepper flakes and the chicken broth are key!   Also...note the relatively short cooking time....less than one hour....you can shorten even less.  I like my collards "al dente."  

Recipe By:Ken Adams
"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."

Ingredients

  • 15 ml olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 g salt
  • 2 g pepper
  • 710 ml chicken broth
  • 1 pinch red pepper flakes
  • 455 g fresh collard greens, cut into 2-inch pieces

Directions

  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Whats in my CSA box? October 20th, 2017

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color

New recipe: Tomato, Swiss Chard, and Ricotta CalzonesOctober 20th, 2017

Swiss chard is a good source of vitamin A and C and iron. For this calzone you can use either green chard or the slightly stronger flavored red. 2 T olive oil 2 C sliced red onions 2 large garlic

New recipe: Green SmoothiesOctober 20th, 2017

1/2 apple5 - 1" chunks frozen banana (always use and never more than 1 banana)1 fresh mango1/4 cup orange juice or 1/2 orange, squeezed1/4 cup water3 cups greens (spinach, kale, collards or chard)Blen

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Blog archives