9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 12/31/2014 9:05am by Jill Rendleman.

 

Good Morning CSA Members!   The sun is out and hopefully the new romaine lettuce and spinach is getting some rays!  There are some great colors in your share this week.  I love the dark green of the spinach with cornbread and a lovely deep orange butternut on your plate as well.  The heirloom corn meal was raised and ground by our good friends Adrian and Kris from River to River Farm. It is out of this world good with the recipe below.  If you are not going to use the corn meal soon, place it in the FREEZER.  The squash will be good on your counter for months!  But lets eat it sooner....following is a very creamy tasty butternut soup as well as an old family buttermilk cornbread recipe.  Together with a little cooked or salad spinach on the side, they contain all the pure simple untoxified non gmo non chemical nutrients you need on a cold winters day.  

Butternut Squash is best skinned with a potato peeler, then placed on a roasting pan with two to three tabs of butter or a tb of olive oil, salt and pepper.  Cook until tender and a little blackened at 400.

There is however, my second choice, which is my first choice for a special meal, is Butternut Squash soup with coconut milk and curry.

Roasted Butternut Squash Soup with Coconut Milk Serves 4. Ingredients 2-3 tablespoons of salted butter, or 2 tablespoons of  olive oil ,1 butternut squash halved, 1 teaspoon salt, pepper, to taste 1 onion, diced 1/2 teaspoon curry 1/2 teaspoon cumin, 1/4-1/2 cup white wine 1 can of lite/regular coconut milk, ~2 tablespoons honey 1 cup of chicken/vegetable broth.

Directions: Preheat the oven to 400 degrees. Cut Squash in half and rub with 1 tablespoon of butter or dice squash and toss with 1 tablespoon of olive oil. Sprinkle with kosher salt. Roast squash in oven for about an hour. Remove squash from oven and allow to cool enough for you to handle. While cooling, heat a pot over medium heat. Add 1-2 tablespoons of butter(or olive oil) and allow to melt. Add onion, cumin, curry, salt, & pepper. Saute until onion is soft and translucent. Add wine to deglaze the pot and cook until all of the liquid is absorbed. Scoop out the flesh of the squash and add to pot along with the coconut milk, honey, and broth. Puree soup with a hand immersion blender or transfer to a food processor/blender and blend until smooth. Taste and season with salt and pepper as needed.  Dont be afraid to add a little more curry.  Can be cooked day before and reheated in thick bottomed pan while stirring or microwave if you believe in them.  

Grandmother's Buttermilk Cornbread, Servings: 9  INGREDIENTS: 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt. NOTE:  Batter will be very thick.  Best in an iron skillet preheated.  This is SOUTHERN style and should only be about 1 inch in thickness when done, crispy on the bottom and moist in the center.   DIRECTIONS: 1. Preheat oven to 375 degrees F (175 degrees C). Grease an 9 iron skillet or an 8  inch square pan. 2. Melt butter in large pan.  Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.  Cover bottom of a 9-12 inch iron skillet or pan with olive oil or melted butter, then pour batter into it and  heat for 2 or 3 minutes over high heat.  Then remove.. 3. Bake in the preheated oven for 20-25  minutes, or until a toothpick inserted in the center comes out clean.

 


SEE YOU in 2015!!!!  

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/22/2014 3:10pm by Jill Rendleman.

Pickup Changed to Tuesday this week due to holiday!  Thanks for your understanding.  Next week's pickup will be TUESDAY Dec 30, not THURSDAY Jan 1 as well.  

I will not be able to leave any shares at the Coop this week after 6pm UNLESS you can pickup from the Coop cooler prior to close at 9pm sharp.  Sorry.  

Co op  Tuesday 4pm to 6pm

Town Square Tuesday 4pm to 7pm

Farm  anytime after 2pm Tuesday

Home Delivery after 2pm Tuesday

Happy and safe holiday for all! 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/18/2014 11:55pm by Jill Rendleman.

CSA Pickup Day of Week next week is Tuesday the 23rd of Dec 2014....  (not Thursday ==Christmas Day the 25th).  If you would like to place a hold, or order a double box on the 30th or on the following week, please TEXT or CALL ME AT 618 308 0217 (emails may or may not be read).  

The next share week pickup is on Tuesday Dec 30, 2015.  AFTER DEC 30th we then resume to Thursday pickups......thursday is both christmas day and new years day so we are changing to TUESDAY PICKUP for the next TWO WEEKS of Christmas and New Years.  CALL OR TEXT ME for VACATION HOLDS or QUESTIONS!

 618 308 0217  Look for pasture raised no hormone no antibiotic whole hens as a Holiday bonus share next week.  LET ME KNOW IF YOU ARE VEGAN VEGETARIAN.   happy holidays, farmer jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/17/2014 11:04am by Jill Rendleman.

CSA Pickup Reminder for tomorrow...Thursday!

Look for spinach, sweet potatoes, more tatsoi, and some locally home made noodles as well!   

Co-op  4pm to 6pm 

Town Square Market 4pm to 7pm

On Farm  anytime after 2pm

Home Delivery after 2pm 

Fresh Tatsoi a wonderfully nutritious green!

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/15/2014 10:51pm by Jill Rendleman.

Christmas comes on a Thursday this year....our CSA pickup date for the week of Christmas will be TUESDAY DEC 23.......not Thursday Dec 25!    

I have set up an auto reminder for Thursday pickups....so please ignore.......hopefully you dont want anyone but Santa delivering things on Christmas day.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/12/2014 10:26am by Jill Rendleman.

This week's member share includes a big head of freshly picked cabbage....very sweet.  What to do with ALL that cabbage...if you like fresh cabbage, it will stay good at frig temperatures normally 33 to 36..if its too big to fit in your frig, then cut and wrap in cellophane.   You can also put a few wedges in water with a little salt, cover and steam just until the cabbage turns color, remove, cool, and place in zip bags in the freezer for later soup use.  For me, its easier just to find a spot for it.  Use it in stir fry, steamed with the lovely purple top turnips and perhaps a potato or two.  Yumm.  Its easy to over cook cabbage and then the taste is not so brillant.....remove from cooking pot into another pot whenever it just turns color.  More oyster mushrooms best sliced into hot olive oil and cooked until brown crackels are seen, add garlic and serve alone or over any dish.  If you like a greens salad, fall is the best time to try the mix of mizuna, tatsoi, baby kale, red mustard, and other secret ingredients, a nice mix with a sweet light dressing!  Enjoy and remember to look at all the recipes from farms around the country at  www.allseasons-farm.com/recipe.   Enjoy

Winter Soups Rid the Gray Day Blues



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/9/2014 11:38am by Jill Rendleman.

An alternative gift idea is a Gift Certificate from All Seasons Farm.

A gift of fresh certified organic veggies could be something to consider for the foodie, someone who loves going to market on Saturdays, or the person with special health needs.  

Our gift certificates can be in any amount, can be used at market, or  for a CSA share, or for the person who wants to call ahead and make an order for specific veggies.  The certificate can be used a bit at a time or all at once, and there is no expiration date.  

They have a festive design and maybe the just the right thing!

Give me a call or text me at 618 308 0217 if you are interested. 

Happy Holidays,  your farmer, jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 12/3/2014 6:58pm by Jill Rendleman.

Just a reminder to pick up your CSA share.......this week's share to include fresh organic kale, hakuri turnips (a little ruff looking but good to taste),butternut squash, tatsoi, and some other things that overcome the gravy and butter in your system after Thanksgiving!....  We had one night of 9 degrees for the entire night.....this damaged veggies that normally withstand freezing temps through january......another strange weather pattern......spinach, kale, tatsoi, and other veggies not affected...but beets and turnips didnt like it at all. Look for tatsoi recipes tomorrow!   Our annual Certified Organic inspection will be on Dec 17th....the inspector will tissue test veggies as well as survey the entire operation for use of organic inputs, review records, scout the farm, etc..... about a half day or more with an inspector that is actually very educational, but a still a bit daunting, wish the farm the best......your farmer, jill

Neighborhood Coop  4pm to 6pm  Austin will be there!

Town Square Market 4pm to 7pm  call if you will pickup next day

Home Delivery  after 2 pm 

Farm Pickup  after 2 pm  Tall White Barn look in left cooler at back of barn.   

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/26/2014 8:48am by Jill Rendleman.

Members will enjoy fresh spinach, Prairie Gold potatoes, and fresh mixed herbs.  There are lots of spinach salad recipes at www.allseasons-farm.com/recipe. .  If you scroll down to the right of the recipe page you can select recipes by veggie.  My favorite is a simple rice vinegar and olive oil mixed with a little honey and a little mustard and a squeeze of lemon......then  pour over spinach with a few red tart apples like honey crisp or some fresh raspberries....and maybe a few toasted chopped pecans and either sliced red onion or leeks. To wash spinach, fill sink with water, dump the spinach on top of the water, and gently press down into the water, let stand for a minute or so, then lift out the spinach from underneath. The spinach has been washed, but it was a particularly muddy day, so you may want wash once more. 

The fresh herbs are for your Thanksgiving dressing, or to stuff in the turkey or turkey brine for flavor or they are also great added to the Prairie Gold potatoes.  If you dont use them fresh, just leave out on a plate near the oven and add some flavor to any meal.  Herbs are dense in oil this fall and full of great flavor as well as nutrients.  I like the Prairie Golds either sliced and pan seared with garlic and onion, or boiled gently in water with butter, salt and herbs.  I have never tried whipping them as yellow potatoes dont seem to whip well....but leave the skin on and just mash them, add butter (sorry again vegans), and top with gravy should be great.  I am thankful today for the wonderful help I had tuesday on CSA harvest day....thank you Cody, Arlette, and Faylin for all your help and laughs.  




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/24/2014 8:47am by Jill Rendleman.

CSA Pickup Tomorrow Tuesday due to Thanksgiving holiday.  Hopefully you will have some nice greens to share with friends and family.  Plan on spinach, freshly dug potatoes, herb mix for your dressing or soups.  We are thankful for members of our farm who share our good times and our challenges.  The rain and cold has made it somewhat hard to keep our outdoor greens and turnips looking their best.....but i do get over that when i bite into them.  My 5 year old grandson helped me pick turnips with headlamps the other nite......he was eating them right out of the field!  

Enjoy the holiday and be safe.  Connect with the earth's abundant goodness as you share around a table big or small!  

 




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Reminder LAST DROP will include CHICKEN---RETURN ALL BOXESAugust 29th, 2018

Sadly our last CSA is this week......members will see a fresh frozen chicken in their share UNLESS they TEXT or CALL me at 618-308-0217 to make a change.   I CANNOT LEAVE CHICKEN in cooler AT THE

CSA Pickup Reminder THURSDAY Aug 23 and FRIDAY Aug 24 What's in My Share?August 23rd, 2018

Last of seasons tomatoes, new green beans, potatoes, cilantro and some extra peppers.  Bring your boxes.   Next week is our last CSA summer week......we are thinking members might like whole

Photo(s) added: Poblano Pepper, Tomatillos, Tomatillos, Hungarian Hot Wax Peppers, Grape TomatoesAugust 19th, 2018

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