9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 2/28/2014 7:16am by Jill Rendleman.

Our shares for Spring/Summer are almost sold out, so renew soon if you haven't yet.  We have a 95% renew rate so thank you so much returning members.  

Red Romaine and Pac Choi fill your box this week, along with more tasty nutritious micro greens.  How have you used your microgreens?  You can share on All Seasons Farm facebook
https://www.facebook.com/AllSeasonsFarm   for all to see.  We have used them primarily as a garnish on pasta, other salads, and last night on red meat which we rarely eat.  Of course, i covered the meat with the micros, so it look more like a salad atop soooomething....since you couldnt see the meat anymore.  Winter members.....you have been the best this year.  Since CSA members are usually the adventurous type, we certainly had a winter adventure, but all in all, it taught me how to be a better winter grower and how to improvise in the high tunnels. It also allowed us to support other local winter market vendors by adding the occasional homemade noodles, honey, and other goodies.   Last drop for Winter Shares is Thursday March 20th.  Returning and new members, first drop for Spring/Summer Shares is Thursday April 10th.  

Please look around for any wayward wax boxes and return to your box drop.  We start with new boxes each new season, but i can use your old boxes for other purposes on the farm.  

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 2/20/2014 5:34pm by Jill Rendleman.

Spring/Summer Shares begin April 10th!   Fall/Winter Shares.....in your box Pac Choi, Spinach, Golden Beets and yes.....Microgreens.....a new addition to our 2014  Organic Certification....are in your box this week.  Microgreens are known for their nutritional density and interesting taste.  Many people use them as garnish on soups or entrees, or simply to top a great salad, however, microgreens can be a salad on their own using a very lite dressing and can also be a great addition for juicing.  Microgreens are expensive to grow due to the labor involved and the large numbers of seeds used, but we now think they are worth it!   We have been experimenting with our mix, but it includes Tokyo Bekina, Tatsoi, Radish, Red Mustard, Arugula, Peas, Amarinth, and other secret seed varieties.  

Here is  a recipe for our fav micro salad...

8 oz microgreens

2 cucumbers

2 avocados

3 tomatoes (optional)

Extra virgin olive oil

Balsamic vinegar

Manchego cheese

sea salt and ground pepper

Cut cucs, tomatoes, avocados (or your fav veg)  in thin slices and lay over microgreens.  Dress salad with generous olive oil and dash of balsamic vinegar...about 3:1 ratio oil to vinegar.   Grate cheese into thin slices and place over salad, salt and pepper to taste.   

Enjoy.....welcome your feed back on the microgreens.....its a new thing so any suggestions from members are very very welcome.  jill

 

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 2/6/2014 10:11pm by Jill Rendleman.

Early season discounts are available of $50 are available for Spring/Summer shares purchased prior to March 1.  Discounts of $150 are available when members purchase Spring/Summer and Fall/Winter shares prior to March 1.  For more information and to sign up click on www.allseasons-farm.com/csa-share-information  

Looking forward to getting back to spring and summer members after a really really long cold winter!  





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 2/6/2014 4:55pm by Jill Rendleman.

Toscano kale, pac choi and sweet potatoes are in your box today.   Kale is on the top of every "most nutritious" list with high levels of beta carotene and antioxidants which help your immune system fight cancers and heart disease.... in addition, it's taste improves with cold weather!   Have you tried the kale salad at the Co-op and wondered how it got that deep green color?  This is done by "massaging" kale....simply cut the leaves from the stems (fresh stems for soup later), cut leaves into strips, sprinkle with salt and rub and squeeze with your fingers for a few minutes until the kale begins to "weep."  After this you can add pecans, cranberries, apples, or any other fruit you like (preferably a red or orange color), lemon juice, and a sweet dressing such as Brianna's Strawberry Vinegrette.  

However for something warm...here is a recipe for Indian Spiced Lentils with Kale....soup sounds good in this cold.

1 cup red lentils, 1 tsp salt, 1 pound kale (stemmed and chopped), 1 TB unsalted butter, 1 tsp ground coriander, 1/2 tsp cumin, 1/2 tsp dry mustard, 1/4 tsp red pepper flakes to taste, 2 cloves garlic minced, 2 tsp minced fresh ginger (or 1/2 tsp dry ginger).  Bring lentils, 6 cups water and salt to boil for about 5 minutes.  Reduce heat, simmer until lentils are tender but still hold their shape about 20 min.  Drain lentils reserving 1 1/2 cup liquid.    Heat butter (or olive oil) in large skillet  over med heat.  add next 4 ingredients.  saute to develop flavors about 1 minute.  add garlic and ginger, saute until softened about 2 minutes.  Add lentils and kale and reserved liquid.  simmer to blend flavors about 5 minutes.  adjust seasonings and serve!  

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 2/1/2014 6:41pm by Jill Rendleman.

CSA members will find emerald green spinach, red romaine, toscano kale, and golden beets.  Most of this you have seen and have recipes from before except perhaps the golden beets.  Now they arent the prettiest thing ever to be in your box, but they are veeery tasty.  We simply peel away the tougher parts of the skin, roll around in olive oil and garlic, and roast in 375 oven for about 20 min or until just not firm.  Like sweet potatoes and other root crops, they will continue to bake after you remove them from the oven so dont leave them in too long.   You can also slice and stir fry them, or just add them as a nice new color to salads.  Gold beets do not change the color of lettuces or cabbage as red beets do.  To find more recipes, go to our website for an archive of really good ones.  Toscano kale is not quite as pretty as the Rainbow kale earlier, but it has its merits.  It's dark green leaves are full of vitamins and antioxidants.....they told me at the Co-op last week that kale was the number one seller at the store in 2013!  All Seasons supplied some of that kale, so that makes me proud!  Normally bananas are #1.   Remember to post those flyers if you get a chance and talk to your friends and neighbors about joining a CSA.   And thanks so much to Marissa or her spouse? for fixing the farm cooler door!  Works like magic now!  Spring seeding has begun!  

Spring Seeding has begun!





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/26/2014 9:44am by Jill Rendleman.

News from All Seasons Farm

Our early bird discount sign up season for produce and egg shares is now open!  CSA members are folks who buy "shares" of our Certified Organic Produce and/or Eggs and in exchange recieve weekly boxes of fresh local organic produce delivered to the Co-op, your home, farm market, or the farm.  I really focus on two things on the farm:  taste and quality.   I often spend two years researching a lettuce variety before planting.....the taste tests are the most important factor!  Our soils are amended to certified organic standards including the micro nutritients that your plants eat....and in turn provide that nutrition to those who eat them.  We water with sweet spring water, not city water with additives, and it is tested regularly.  No GMO's  No Toxins on our farm.   Quality is maintained several ways, we rotate crops and use row cover to protect from pests, we pick by only hand and at the height of ripeness and then cool immediately in spring water....and then on to the make shift barn cooler at 45 degrees.  The result is produce and fruit with exceptional taste and quality, delivered to our CSA members in clean wax boxes within 24 hours of harvest (exception would be root crops).   We support other sustainable and local farms in our area by including in our CSA unusual or diverse products that All Seasons does not have.....examples would be mushrooms, noodles, winter squashes, and etc.  We provide eating and cooking tips, pickup reminders, and general updates about the farm to you weekly.  

Community Supported Agriculture is a way to get high quality fresh local and organic food, it is also a way to know your farmer, introduce your children or grandchildren to an organic farm (tours free to members!), a way to consistently prompt you to eat more and better veggies, and a way to support a local farm and the local economy.   For the farmer, it means we can plan for a known demand, purchase seeds and amendments early, and connect more closely with our customers.....listening to them and adapting to their suggestions.  

Prices for memberships vary with size, and are discounted if you sign up early, and if you sign up for more than one season.  The current pricing ranges from $12/wk to $22/wk for 25 weeks.  Check it out on our website listed below and call me for questions, jill 618 308 0217





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/23/2014 4:51pm by Jill Rendleman.

CSA members can now sign up for Brown Egg Shares!  Our Rhode Island Reds are free range and eat Certified Organic layer feed and are laying beautiful light brown eggs with deep orange yolks and a wonderful taste and texture.  Memberships are limited as this is a very cold winter which causes them to lay less and this is the trial run for Egg Shares.  Only CSA members can hold a Brown Egg Share.   Sign up on line by going to your account and adding the membership.....or just give me a call and i take your order over the phone.  Let me know if you have problems signing up on line as i just set that up.  

Also in your box is a CSA flyer......almost everyone of our members is a referall by another member.  If you have a chance, please post the flyer where your collegues, friends, and family can see it...but more importantly, tell people about our CSA as you see it, and encourage them to check us out.  There have been a few not so good CSA experiences in the area, and i think we are having a hard time overcoming the perception that CSA's are poor quality, late or inconsistent in delivery, or not enough product.   

This Spring/Summer should be a great experience for CSA members with the addition of more strawberries, new asparagus, rhubarb, brown eggs as well as products from other sustainable grower friends in the area with mushrooms, sweet potatoes, winter squash, noodles, and more.    


Remember the deadline for early sign up discount is March 1!  tks jill





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/23/2014 4:27pm by Jill Rendleman.

Mixed lettuce greens, spinach, sweet potatoes, and butternut squash adorn your box this week.  In addition, some home made noodles from K-Noodles.  Kelly uses all natural ingredients for her wonderful homemade noodles.  She has a variety of different types and flavors of noodles, I like the garlic chives because it goes well with spinach!  Read the package description to see that these noodles need very little cook time....just in and out of the water basically or you will end up with moosh.  If you braise the spinach in a little olive oil and garlic and salt while cooking the noodles, then take a small handful of shredded parmesean and a little shredded mozzarella cheese and toss together with a little olive oil or butter....wonderful.  If you set the sweet potato in the oven to roast about 30 minutes before at 350, then you will have a hearty, healthy colorful meal.  K-Noodles sells at the Carbondale Community Market at CCHS or you can call her on the contact information I included in your box.  I sent out the butternut squash soup recipe prior, so i wont repeat, but also to note, if you were going to save the sweet potato for another meal, you can  carve up a little of the butternut and braise it and toss into the noodles.   

The winter has really been severe and I appreciate your patience with the winter crops.  When produce is flowing like it did early fall,  that bounty is shared with CSA members by going above normal counts in the boxes.....hopefully you remember that and like me, dance to the sun rays and pray for more soon!   Do expect lower than normal box levels in the coming weeks, to be made up for later.  thanks for your patience.   jill

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/17/2014 7:55am by Jill Rendleman.

Pac Choi, spinach, arugula, and turnips fill boxes this week.  We've talk about most of these except not so much about arugula.  It took me a while to like arugula, mostly because i kept trying one leaf at a time.   One day i was delivering to the Co-op and the produce people were having their own apple tasting feast behind closed doors....they had to invite me since i was there with produce....including arugula.  I opened the box to show them how pretty it was and one of them wrapped it around an apple slice and coooed like a happy chicken, so we all tried it.  That's when i discovered the wonder of the combination of tangy sweet with the spicey hot of arugula!  A few minutes later, we put some goat cheese in the arugula apple wrap and it got even better.  After that, i was pretty well sold on arugula as an intensely flavored, and densely nutritions green that was best paired with a light but sweet dressing, such as a sweet Italian, and that anything added to an arugula salad in the way of a crunchy sweet fruit or nut was pretty close to heaven.  Dried cranberrys, in season strawberries, raspberries, blueberries are great additions.....plus a few roasted pecans, and just a little goat or feta or blue cheese......add a squeeze of one lemon and a sweet italian or honey mustard dressing and wow. 

Reminder to current members that deadline for Early Season Discounts for Spring/Summer 2014 Share is March 1.    New crops coming on this spring include asparagus, micro greens, strawberries, and rhubarb......as well as the top ten favs....corn, tomatoes, beans, etc etc.   Call me or sign up on line.  

Any problem with box labels?  Let me know.  

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/9/2014 7:16pm by Jill Rendleman.

Great spinach soup recipe at the end!  Keep reading.....Spinach rules the boxes this week, but there is some great repeats from last week as well.....the strong flavored celery and the mild pac choi, along with some baby sweet potatoes.  We often make a meal of steamed spinach and a baked sweet potatoe....so good together.  Place a little olive oil and a bit of water in a shallow pan, heat up, add the spinach, and stir until it just turns colors, add minced garlic and heat a little more, remove and eat at once!  Sweet potatoe is great just baked at 375 until a knife goes in easily...but not so easily that its mush....remove sweet potatoe while still a little firm, it will continue to cook out of the oven.  The other night late there was a cooking show on where the lady baked the sweet potatoe, added sugar and all sorts of things to the mush, added it back to the sweet potatoe, then covered it in apples, cranberries, and pecans and topped with syrup.    The only reason i can see for people coming up with recipes like this.....they must be getting sweet potatoes that were industrially grown, are old, and have no taste.....thus the adding of things that have a taste and add calories and most likely, non organic ingredients.  After you bake a sweet potatoe, you dont have to add anything at all to enjoy it's natural sweet taste...maybe a bit of butter and a pinch of salt is all i would add if anything.   Think sun, think longer days, think spring!   Remember early sign up for discounted spring/summer shares ends March 1.  


Here is a great recipe for Italian Spinach Soup.....it has a nice clear type broth, but is hearty, thus the name.  The Italian sausage in the recipe can be replaced with Turkey Italian sausage, Vegetarian Italian sausage (they have it at the Co op), or you could leave it out completely and just add more herbs.  i like to cook my cannelloni beans rather than using a can, as they stay more firm, but it takes more time.  The green ingredients in this soup are very dense in nutrition and help keep the immune system strong in the winter time.  


Hearty Italian Soup


1 16 oz. pkg. Italian sausage (I used ground Italian turkey sausage)
2 tsp olive oil
1 lg onion, diced
2 garlic cloves, minced
1 tsp of dried red pepper
48 ounces chicken broth
2 15 oz. cans cannelloni beans, rinsed and drained
2 14 oz. cans diced tomatoes
1 tsp. dried Italian seasoning
5 oz. fresh spinach (or more to taste)
1 /4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved parm cheese

Cook sausage in hot oil in Dutch oven. Remove sausage, reserving drippings in pot.  Sauté onions 3 min. until tender.  Add garlic and sauté about one minute.  Return sausage to pot.  Stir in broth and next 3 ingredients, bring to boil, reduce heat and simmer for 25 minutes.  Stir in spinach and next 2 ingredients.  Cook, stirring occasionally for 5-6 minutes.  Top each serving with Parm cheese.  


I served this with toasted bread with parm cheese and a green salad.

Yum yum!  jill

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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