9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 6/27/2014 7:59am by Jill Rendleman.

Members will enjoy english cucs, green and yellow zucchini, cherry tomatoes, home made noodles from K-Noodles, and last but not least.......eggplants are on!  We grow a large variety of eggplant because I love the mix of colors.  The plants are beautiful to look look at with their deep purple flowers, soft gray leaves, and plum purple veins.... and they love the high tunnel heat.  Eggplants originated in India and then moved into the Mediterranean and Asian regions so you will enjoy varieties from Rosa Bianca to Early Black Egg to Ping Tung Long.  Eggplant should be salted prior to cooking....i like it best salted, press water that will form with cloth, then coat lightly with olive oil and garlic salt and grill or bake.  If you fry eggplant, do it hot and fast, or it gets mushy.  Many love eggplant parmesan as well.  Click recipes on our website at 

http://www.allseasons-farm.com/recipe to find interesting recipes for eggplant.  

 

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 6/21/2014 9:26am by Jill Rendleman.

Zucchini bread is often gummy or oily....this recipe has more zuc and less oil and is more tasty.  Since some green and yellow zucs may be getting "quick bread" size or you just want to do something different for Sunday morning, try this recipe.  

Use the large holes of a box grater to shred the zucchini. The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early. INGREDIENTS 1 1/2 pounds zucchini, shredded 1 1/4 cups packed (8 3/4 ounces) brown sugar 1/4 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups (7 1/2 ounces) all-purpose flour 1/2 cup (2 3/4 ounces) whole-wheat flour 1 tablespoon ground cinnamon 1 1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 3/4 cup walnuts, toasted and chopped (optional) 1 tablespoon granulated sugar INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan. 2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini. 3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar. 4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.

Zucchini plants


Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 6/19/2014 10:16pm by Jill Rendleman.

More green and yellow zucchini...you can see below that we stir fried it in olive oil with some green onion (in your box) and then poured it over K Noodles Garlic and Chive noodles.....which i wanted to get into the boxes this week but they were too full!!!

Also you have some beets (not radishes) as well as more kale, some more english cucs and just a very few cherry tomatoes.  If you see that some are green, then just wait a day or so on them...i actually prefer a little greeness to an over ripe tomato, but that's just me.  

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 6/15/2014 7:42am by Jill Rendleman.

Egg share members have noticed that fresh eggs require a different technique for boiling and peeling.  Bottom line, the best thing to do is hold your eggs for a week or so, and then boil...however, here is a tried and true method for boiling eggs that you can try. 

The method Cook's Illustrated developed 11 years ago is still the best we’ve tried, yielding consistent results with minimal effort and no guesswork. Best of all, since our approach cooks the eggs with residual and ever-decreasing heat, it is virtually impossible to overcook them. This method will work for up to 1 dozen eggs as long as you put them in the saucepan in a single layer.

1. Place the eggs in a saucepan in a single layer and cover with 1 inch water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit 10 minutes.

2. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Peel and use as desired. PERFECTLY COOKED Uniformly moist yolk, tender white. OVERCOOKED Dry yolk, rubbery white, telltale green ring.




Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 6/12/2014 1:05pm by Jill Rendleman.

Co Op Pickup 3pm to 6pm 

Farm Pickup after 1pm

Home Delivery this pm

Your share includes green and yellow zucchini, european cucumbers, some new baby red romaine, and some mildly gnarly looking head lettuce.   Look for zucchini recipes at www.allseasons-farm.com under "recipes" or do what we do....coat with salt and fry in olive oil until crispy light brown then flip....or add to soup or kabobs!  Enjoy!

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/30/2014 7:57am by Jill Rendleman.

Red Russian Kale as well as various lettuces......more cucumbers...and oregano!  Red Russian is known for its pretty red veins when cooked or covered with olive oil and vinegar!  Use just like any other kale in soups or as a salad green.....remember the stems can be used in soups, smoothies, salads etc as well....just cut them in small pieces for salads to add the crunch.  Thanks for returning your boxes!  

We are now between early season cool weather and warm season crops.....so the lettuce in your box wont be as pretty as early spring.  I have experimented with heat tolerant lettuces so those may be available soon.  In the meantime we wait for those squash, tomatoes, peppers, and other great warm season crops!  More dill and parsley and cilantro have now been planted and should be ready in a few weeks!  Basil also coming soon!





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/22/2014 7:00pm by Jill Rendleman.

Our new lettuce mix as well as Lacinato Kale and Pac Choi a bug really likes (sorry for the holes).  Also in your share is a bag of mixed greens which include mustard, tatsoi, mizuna, etc....this has a kick to it so you can add a little to lettuce, or stir fry it, or add it to soup....very good.  A few boxes may have a iceberg head lettuce in place of mixed greens.  Enjoy great green on a long holiday weekend!  



Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/15/2014 3:04pm by Jill Rendleman.

Members share includes Red Romaine and Iceberg lettuce, as well as the very first little cucumbers, Mint The Best, and Rhubarb...the funny looking red stalks.  My very favorite pie recipe is Strawberry Rhubarb Pie from Cooks Illustrated....it is below.  Also you can go to our website "Recipe" section by clicking http://www.allseasons-farm.com/recipe  and see more recipes for crisp (very good)  muffins, cake, and etc with Rhubarb.  This is Crimson Red Rhubarb......very deep red when cooked.  Sorry our strawberries have been deluged and not enough for a decent share, but there are strawberries in the stores and farm stands along new highway 51...not organic, but they are strawberries!  Enjoy the weekend and experiment with the Rhubarb!  

Strawberry Rhubarb Pie.....you can buy the pie dough!!!  

MAKES ONE 9-INCH PIE, SERVING 6 TO 8 The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca. INGREDIENTS Pie Dough 2 1/4 cups unbleached all-purpose flour, plus extra for dusting 1 teaspoon table salt 2 tablespoons granulated sugar 11 tablespoons unsalted butter, cut into 1/4-inch cubes 7 tablespoons vegetable shortening, chilled 1/3 cup water, chilled with ice, increasing up to 3/8 cup, if needed Strawberry-Rhubarb Filling 3 cups fresh strawberries, hulled and sliced 3 cups fresh rhubarb, trimmed and cut into 1-inch pieces 3/4 cup granulated sugar 1 tablespoon grated orange zest 2 teaspoons lemon juice 1/4 teaspoon vanilla extract 3–4 tablespoons quick-cooking tapioca 2 tablespoons unsalted butter, cut into small pieces INSTRUCTIONS 1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. 2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes. 3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes. 4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. 5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. 6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer. 7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.




Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/14/2014 6:56am by Jill Rendleman.

Friendly reminder of CSA pickup Thursday at Co-Op 1pm to 6pm,

home delivery, and on farm pickup (after 1pm).  Market Pickup at 9am to 11am CCHS Community Market.  Thanks to all for bringing back your boxes and egg cartons for recycling.  

Home delivery... as we get into summer you may want to consider a cooler on your porch if the sun hits there.  

Some nice iceberg in your box this week and other surprises!  

Icebergs many textures and colors! 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/8/2014 2:06pm by Jill Rendleman.

Members will enjoy more fresh asparagus as well as a new lettuce mix we really like.  Also more of the lovely red/green centered romaine and pac choi.  The lettuce mix really stands on its own so dont overload it with dressings!  Enjoy!  

Farming update.....we are busy this week planting zucchini, eggplant, green beans, more cucumbers and other warm season crops.  Hopefully the greens will hold up while they are all growing.  A few strawberries here and there, but not enough for a big bunch yet...patience!   thanks for returning boxes!!!!

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

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

New photo added:

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