9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 9/10/2014 9:12pm by Jill Rendleman.

Reminder from Jill to pickup up your share of certified organic produce!  Including peppers, parsley, leeks (looking a bit sad but still just as tasty after peeling away outer layers), cherry tomatoes, and sweet potatoes.....more basil and dill!  more greens mix!

Thursday  3pm to 6pm at the Co-op  (Austin and I will be out of town, so you will see Lalo at the Co-op this week....he is a bit shy at times but loves his work and being at the Co-op for a change)

Thursday 4pm to 6pm at Townsquare Market

Friday  HOME DELIVERY  (see email i sent earlier about this change)   

Saturday   CCHS Community Farmers Market 9am to NOON....see market manager RUBY!  say THANKS to Ruby!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/9/2014 11:48am by Jill Rendleman.

This Thursday Sept 11th and next Thursday September 18th are the last two member shares!   I have really enjoyed meeting and talking with members this year and it has added to the richness of our lives to get to know so many people from different walks of life who are making the choice to eat healthy and support local farmers.  It gives me hope for the next generation who are growing up much more informed about their food than my generation.   Again thank you for your patience and input when finding a slimy cuc in your box...after which we changed our cooling and handling process for cucs, as well as for all the nice compliments about fresh organic food, and the occasional encouraging email or bag of goodies left for me in your return box!   oh and please return those boxes!!!! 

It was good to see so many members come out Sunday with friends and family for the Farm Crawl to pick some fresh herbs and other goodies.  

Fall 2014/Winter 2015 shares start mid October.  

Please check your membership to see if you have any unpaid balances for spring/summer 2014 by clicking on                                                 www.allseasons-farm.com/members/statusemail.  Call me if you have any questions.  



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/7/2014 11:24am by Jill Rendleman.

CSA members are welcome to visit the farm today 1pm t0 5pm.  It is officially the Neighborhood Co-op Farm Crawl Sunday, but CSA members are welcome even if you havent signed up for the Crawl. Several herbs will be available for a special CSA pick your own herb bunch!  Hope to see you!  jill

Herbs in September at All Seasons Farm





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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

          

 

CSA Pickup Thursday Cdale and Friday Marion & Thanks for Returning Boxes!December 12th, 2017

Look for new curly kale, lettuce, potatoes, and more in shares this week.   Happiest of sunny winter days are here!  Now is perfect high tunnel weather for great greens and lettuces.....cold

CSA Pickup TODAY Thursday Cdale and Friday Marion & Thanks for Returning Boxes!December 7th, 2017

Members will enjoy more fresh brussell sprouts on the vine as well as collard greens, potatoes, white turnips and more......all very nutritious and wonderful as the weather turns chilly.  The gre

CSA Reminder for Thursday Nov 28th and Friday Nov 29th Regular times....November 29th, 2017

Thanksgiving is always a good break from normal and thanks to members for adjusting your schedules last week.  I had many nice comments about the Brussel sprouts.....something new for members, so

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