9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 4/8/2015 12:00am by Jill Rendleman.

Reminder of your pickup at :

Co-op  4pm to 6pm  if you miss deadline, please call or text jill at 618 308 0217.  

Farm Pickup:  anytime after 2pm thursday.  your share will remain in a cooler until it is  picked up.  

TSM  4pm to 7pm.  they are more strict at keeping scores, etc, best to pickup prior to 7pm/  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/1/2015 7:32am by Jill Rendleman.

News from All Seasons Farm

Members share delivery begins Thursday April 9th!  Look for mixed greens, lettuce, arugula and spinach in your boxes for a nice start to fresh organic eating.   Here are the pickup places and times.

Neighborhood Coop  4pm to 6pm  Outside under awning.  if you cant make that time, please CALL or TEXT me and i will put your box in the produce cooler.  You can pick it up late Thursday, Friday, Sat or as long as they have room for it.  If you do not CALL or TEXT me by 6pm, i may have to take your share back to the farm cooler.      

Farm Pickup              anytime after 2pm.  see our website for directions to the farm or CALL or TEXT me with questions.  Go to tall white barn, go to back of barn, open latch to LEFT door to cooler.   

Home Delivery......first week or so of home delivery can be dicey as i try to figure the best route.....but deliveries should start to be made in late morning to early afternoon.  Please leave out a chair or table or cooler or a note telling me where to leave your share. Best to be on a shady porch or spot.  I can also deliver to your work location if that is more convenient.  I will deliver to the PRIMARY ADDRESS listed in your membership.....please check and change if you need to or CALL or TEXT me and i can change it for you.  

DONT SEND EMAILS ....... SEND TEXTS or CALL ME at 618 308 0217.     I look forward to being your farmer this season!  jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 3/29/2015 9:21am by Jill Rendleman.

Welcome Members!  

We are excited about the sun and the fresh organic foods growing and waiting to reach your table.  This is a "late" spring for Southern Illinois but this sunshine give me hope we can start distributing shares in the second week of April.  

This is a TEST email to see if i have member emails logged in correctly.  It is important that you look for emails from All Seasons Farm....that is how pickup notices, preparation ideas, info on just exactly what that thing in your box is.   If there are more than one of you, then i strongly urge you enter that secondary member email, that way if one of you misses a pickup notice, the other may catch it!   If you have any problems entering a secondary member please TEXT or call me at 6183080217 and i will enter for you.   

Members can go to www.allseasons-farm.com/login   to login into your account and to do things like set up a vacation hold.....ie if you are gone one week you can ask for a double box next week, etc.   Go to here and get familiar with what options you have.  

Members can go to  www.allseasonsfarm.com/members/statusemail   to check your pickup location, payments made, types of shares, and etc.  Please check that in the next week to make sure it all looks correct before we get started.  

More later.................your farmer, jill




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 3/21/2015 12:29am by Jill Rendleman.

Thanks to returning members and new members for supporting local fresh organic foods with an All Seasons Farm CSA share.  We are busy planting lettuce, tomatoes, peas, chard, beets, kale, chinese cabbage and more this week, along with getting the supplies needed to start a new CSA season.   In the next 2 weeks I will be sending you an update about the start date of the first CSA Spring share.  If you are part of a CSA you have opted out of the industrial agricultural complex and are now a part of a local farm economy and a local weather system!  Shares each week will vary in size, variety, and type depending on how much heat, rain, sunlight, wind, and etc we see in Southern Illinois.  This has been a particularly long  lasting winter with lots of rain, so things may be a bit late in coming on this season, but that means lots of moisture in the ground for this summer's tomatoes!  

Take time to go to www.allseasons-farm.com to read FAQ's about CSA's, what is a CSA?' and CSA Share Information.  You will hear from me more in a few days.  

Almost all new members are substantially paid up on their shares, but a reminder for a few that you must confirm your membership with a payment of $150 by April 1st if you have not done so already.  Go to www.allseasons-farm.com/login to check your membership status!  please call me (i may miss your email) for any questions.  Thanks again and looking forward!  jill




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 3/16/2015 8:08am by Jill Rendleman.

Members:   Just a short final thank you for supporting a local Certified Organic farm this fall and winter.  One of the things that happens over the season is that you see the relationship between local weather and local food production.....and it has been interesting to see many members start to understand how sun light, temp, and rain impact what's in your share.  Last week it was finally right to plant kale and cabbages and broccolli in the high tunnels where is it now dry and warm.  Soon we will be moving those tunnels to a new spot, but the kale and etc will have gotten a great start.  Tomatoes and peppers are about 6 inches tall and growing like crazy and cucs and eggplant were seeded along with leeks, lettuces, and more during all the rain last week.  Looking forward to seeing you in a few weeks as a share member or if not, at the farmers market.   Last Thursday was the last winter drop and Spring/Summer shares will start out the second or third week of April.  If you want some greens, come to the high school market next sat march 21.....i should be there.  No charge for members!  Now back out to the plots!

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/28/2015 12:57pm by Jill Rendleman.

Members will find a special treat in shares this week....the vegan, gluten free bakery goods from caterer, farmer, B&B La Colina Linda www.facebook.com/LCLBBFarm from Makanda.  I love the warm almond flavor and just the way these cookies give me energy and vitality vs the age old sugar cookie which will raise me up and let me down quickly!  A great alternative option to cookies, baked goods, catering ......call Kathy and see the possibilities for special orders, parties, dinners, etc.  Baby Red Romaine, spinach, and fennel steal the show for the box this week.  The last email recipe from a member for fennel and potato gratin, yum.  Nice new red potatoes for that combination.   This is the height of winter when our senses tell us, we need nutrition in the way of green things and root crops.  Spinach is densely nutritious and can be added to soups, or eaten as a salad with a lite sweet dressing, nuts, a dried fruit, and blue cheese.  

Here is the potatoe and fennel recipe if you didnt see it before:

Fennel and Potato Bake   1 1/2 Tb butter, plus more for pan 2 medium fennel bulbs (8 oz each) 1 1/2 pounds russet (or other) potatoes S & P 1/2 cup plus 6 Tb grated Asiago or Parmesan cheese 1/2 cup heavy cream   Preheat oven to 400 degrees. Lightly butter 8 inch baking dish.   Trim fennel bulbs, halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).   Add potatoes to dish in three layers, alternating with two layers of fennel; season each layer with salt & pepper, sprinkle with 2 Tb cheese, and dot with 1/2 Tb butter. (Omit cheese from final layer.)   Pour cream over top. Cover with lid or foil. Bake until potatoes are tender when pierced with tip of knife, about 45 minutes. Sprinkle remaining 1/2 cup cheese on top, and bake uncovered until golden brown, 15-30 minutes more.   Roasted Beets (with roasted carrots)   Preheat oven to 350 degrees   Mix in bowl: 1 tb extra virgin olive oil 2 tsp fresh parsley, chopped 1 tsp fresh garlic, minced 1/4 tsp salt 1/8 tsp pepper Zest of 1 lemon   Peel (with veg peeler) and slice thinly (1/8 inch) Beets, to make about 2 cups Carrots, too, if you like – ( I sliced halved carrots the long way)   Mix the beet slices gently in the bowl of marinade, making sure every slice gets coated. (I wear vinyl gloves and use my hands.)





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/17/2015 12:50pm by Jill Rendleman.

My plans are to deliver your CSA share as usual in this winter wonderland.   Please TEXT OR CALL ME to let me know if your road is bad and you would like to pick up at the CO OP from 4pm to 6pm.  DO NOT EMAIL ME as i may miss an email.  

Yesterday bill and i spent 3 hours removing snow from all the high tunnels,  after we got to the last one, we had to go back and do them all again!   The hens do not like the snow at all....and so i have to find ways to get into their coops with water and food which is very popular with them right now in these temps and no grass or bugs to eat!  But the snow is beautiful!  

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/8/2015 8:14am by Jill Rendleman.

Lots of winter spinach, butternut squash, turnips and local raw honey in your share this week.  Winter spinach is great as a salad with a lite sweet dressing, cranberries or other fruit, maybe a sliced firm apple, and we sometimes add a little blue cheese.  The butternut is great just sliced with salt and pepper and butter or olive oil in the seed cavity....and baked.  I had an alternative way to cook a sweet potato fast from a member this week......instead of plastic, bake sweet potato in parchment paper (no toxins)...if you slice it into one inch slices and place in oven....doesnt take long to cook and no waves from the micro!   Getting ready for a few more root crops......here are two member shared simple recipes which include potatoes, fennel, beets, carrots.....ie winter root crops.

Fennel and Potato Bake 1 1/2 Tb butter, plus more for pan 2 medium fennel bulbs (8 oz each) 1 1/2 pounds russet (or other) potatoes S & P 1/2 cup plus 6 Tb grated Asiago or Parmesan cheese 1/2 cup heavy cream Preheat oven to 400 degrees. Lightly butter 8 inch baking dish. Trim fennel bulbs, halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick). Add potatoes to dish in three layers, alternating with two layers of fennel; season each layer with salt & pepper, sprinkle with 2 Tb cheese, and dot with 1/2 Tb butter. (Omit cheese from final layer.) Pour cream over top. Cover with lid or foil. Bake until potatoes are tender when pierced with tip of knife, about 45 minutes. Sprinkle remaining 1/2 cup cheese on top, and bake uncovered until golden brown, 15-30 minutes more.

Roasted Beets (with roasted carrots) Preheat oven to 350 degrees Mix in bowl: 1 tb extra virgin olive oil 2 tsp fresh parsley, chopped 1 tsp fresh garlic, minced 1/4 tsp salt 1/8 tsp pepper Zest of 1 lemon Peel (with veg peeler) and slice thinly (1/8 inch) Beets, to make about 2 cups Carrots, too, if you like – ( I sliced halved carrots the long way) Mix the beet slices gently in the bowl of marinade, making sure every slice gets coated. (I wear vinyl gloves and use my hands.) Cover baking sheets with parchment paper. Spread beets out on the paper. They can touch but shouldn’t overlap much. Bake for about 25 minutes. The carrots will be done a little sooner than the beets.




Roasted Butternut

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/2/2015 8:22am by Jill Rendleman.

Member shares contain Beauregard sweet potatoes, a North Carolina variety that does well here and keeps forever just on your dry counter.  In a hurry, i put a sweet potatoes in a zip lock bag unzipped in the microwave for a few minutes, and slice in half and eat!  Try it without the bag, and the outside skin will be more al dente.  Chard is the large leafy red and maybe colored stalks if you got the Rainbow chard.  Chard is not a lettuce and i dont know too many folks who like it uncooked......my favorite is chard with lentil bean soup which you can easily find, however one of our members promised some chard recipies.....here are two of them:

Sauteed Swiss Chard:

Saute a small red onion chopped with a large garlic clove, minced, in 1 tb olive oil and 1 tb butter.  add 1/4 cup chicken broth or wine, and simmer about 1/2 lb coarsely cut chard including stems about 5 min. until wilted.  Stir in 1tsp lemon and 1 tb grated parmesean and serve over cooked rice, or just as a side dish.  Sounds good to me!  

Swiss Chard and Scallops on Rice (Williams Sonoma)

1 bunch chard, slice stems, chop leaves coarsely

3/4 lb scallops

1 small shallot

1/4 c dry white wine

1/2 cup chicken broth

1 tb lemon juice

1/2 tsp Dijon mustard

1/2 tsp minced thyme, plus more for garnish

1 tb unsalted butter (optional)

Cooked brown rice.   2 tbs tasted and chopped pecans  (optional)

Over med high heat warm 1 tb olive oil.  add stems and leaves and 1/4 c broth and simmer  until soft about 4 min.  season with salt and pepper. remove and cover to keep warm.  season scallops with salt and pepper and dredge in flour to coat.  in same pan warm 1 tb olive oil, add the scallops and cook, turning once, until no longer translucent in the center, about 3 min per side.  transfer the scallops to a plate.  add 1 tb olive oil to pan, add the shallot.  saute until softened, add wine and boil until almost evaporated, add broth, lemon juice, mustard and thyme.  boil until slightly thickened, about 2 min.  reove from heat, add butter, season the sauce with salt and pepper.  place rice on plate, cover with chard, arrange scallops on top of chard and spoon sauce over all.  garnish with thyme and pecans and serve immediately.  serves 2.   This sounds delicious, i am going to try it sunday! 

For more Chard recipes go to www.allseasons-farm.com/recipe

if you scroll down to the bottom right side of the recipe pages you can search recipes by veggie type.  Kale recipes are also there!  jill

this is swiss chard below!

Swiss Chard in High Tunnel

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/30/2015 10:05am by Jill Rendleman.

Member shares contain Beauregard sweet potatoes, a North Carolina variety that does well here and keeps forever just on your dry counter.  In a hurry, i put a sweet potatoes in a zip lock bag unzipped in the microwave for a few minutes, and slice in half and eat!  Try it without the bag, and the outside skin will be more al dente.  Chard is the large leafy red and maybe colored stalks if you got the Rainbow chard.  Chard is not a lettuce and i dont know too many folks who like it uncooked......my favorite is chard with lentil bean soup which you can easily find, however one of our members promised some chard recipies.....here are two of them:

Sauteed Swiss Chard:

Saute a small red onion chopped with a large garlic clove, minced, in 1 tb olive oil and 1 tb butter.  add 1/4 cup chicken broth or wine, and simmer about 1/2 lb coarsely cut chard including stems about 5 min. until wilted.  Stir in 1tsp lemon and 1 tb grated parmesean and serve over cooked rice, or just as a side dish.  Sounds good to me!  

Swiss Chard and Scallops on Rice (Williams Sonoma)

1 bunch chard, slice stems, chop leaves coarsely

3/4 lb scallops

1 small shallot

1/4 c dry white wine

1/2 cup chicken broth

1 tb lemon juice

1/2 tsp Dijon mustard

1/2 tsp minced thyme, plus more for garnish

1 tb unsalted butter (optional)

Cooked brown rice.   2 tbs tasted and chopped pecans  (optional)

Over med high heat warm 1 tb olive oil.  add stems and leaves and 1/4 c broth and simmer  until soft about 4 min.  season with salt and pepper. remove and cover to keep warm.  season scallops with salt and pepper and dredge in flour to coat.  in same pan warm 1 tb olive oil, add the scallops and cook, turning once, until no longer translucent in the center, about 3 min per side.  transfer the scallops to a plate.  add 1 tb olive oil to pan, add the shallot.  saute until softened, add wine and boil until almost evaporated, add broth, lemon juice, mustard and thyme.  boil until slightly thickened, about 2 min.  reove from heat, add butter, season the sauce with salt and pepper.  place rice on plate, cover with chard, arrange scallops on top of chard and spoon sauce over all.  garnish with thyme and pecans and serve immediately.  serves 2.   This sounds delicious, i am going to try it sunday! 

For more Chard recipes go to www.allseasons-farm.com/recipe

if you scroll down to the bottom right side of the recipe pages you can search recipes by veggie type.  Kale recipes are also there!  jill

this is swiss chard below!

Swiss Chard in High Tunnel

 

 





 

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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