9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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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

Posted 1/3/2014 11:03am by Jill Rendleman.

Early notice of the discount available to CSA Members who sign up for Spring/Summer produce shares by March 1st, 2014.   The discount is substantial (more than 10%) and will be taken at checkout after you have signed up for the new season online.  The discounted membership price is a discount I can pass along to members since  the farm gets discounts for seeds and other materials purchased early.   If you are a current member, click at the top of the CSA page where it says, Sign Up for Returning Members.   You can also call and sign up with me over the phone.  

The Winter share season last box will be delivered on Thursday, March 20th.   The Spring/Summer share membership is 25 weeks with the first delivery on April 10th.  This is a 2 week break for me to plan the new season, order new boxes, get our packing area in order, and get all new and old membership details in place.   

Prices have not changed with Half shares  $14/wk and Full shares  $24/wk. both for 25 weeks.  Several members are moving up to the Full Share after getting into the habit of eating more fresh veggies each week!   If you sign up on line, you can set up your memberships on payments through PayPal or by making payment with your credit card.   You do not have to be a member of PayPal to sign up.  A downpayment is required to get your membership started.  

Please let me know asap if you have any problems signing up online or if you have any questions about the upcoming season.  Last year member input caused me to make a big design change in online sign up, so your experience is a good as members feedback and suggestions.  





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/3/2014 10:16am by Jill Rendleman.

Fresh spinach and baby lettuce greens fill your box this week.  A good way to clean out toxins from the holidays!  Also you will find leafy baby celery, great for soups, roasts, stews.....very intense flavor, not grown in water like supermarket celery.  Also, a little more pac choi for your stir fry or smoothies....also adds a very nice crunch to salads.  Box is topped off with sprigs of fresh dill.....great in potato dishes, soups, fish and chicken, really just about any dish can be improved with dill.   Since we are approaching lettuce season, you may want to consider buying the lettuce cloth bags at the  Co-op....these keep freshly washed greens and lettuces from getting slimey from sitting in a plastic bag.....also great for almost any other vegetable.  A good investment all around.  Enjoy!   

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 12/31/2013 9:05am by Jill Rendleman.

Happiest of New Years.....In you box this (or should i say last) week you would have found butternut squash, pac choi, and a bag of fresh spinach.   I have a great recipe for butternut squash soup as well as one for roasted butternut from Cook's Illustrated....both of which are great on these cold winter days.  Squash should be kept at around room temp or a little cooler, but not in the ice box....it will stay good for months if you have lots of leftovers from the holidays.  Spinach is something I crave after all the carbs and white starcy foods and sugars of the holidays.....include it in a salad, or smoothies, or my favorite, lightly stirred with olive oil, a bit of water, salt and garlic.....a perfect companion to beans on new years day or with sweet potatoes or roasted squash!  

We have been finally getting some sun shining through the gray days and so some new growth in the high tunnels.  Baby lettuce greens will show up in your next box as well as more celery and spinach once more!  I have been busy ordering seeds for early spring as well as our blueberry bushes and more rhubarb plants.  The days are getting longer and the excitement over starting new plantings is growing!   As many of you know, I spend hours looking for just the right varieties that have old fashioned taste and excellent quality ratings and  that also do well in the mid south region.  Yesterday I spent several hours talking to blackberry nurseries trying to find the deep rich tasting smaller original blackberry versus the the oversized tastless syrupy new varieties, but i learned a lot and finally found an original high antioxidant almost wild small variety!  yes!!! 

Roasted Butternut Squash Soup

 

 

1 butternut squash

¼ cup diced onion

2 oz butter

½ cup chicken broth

¼ tsp cinnamon

1/8 tsp cardamon

1/8 tsp ginger

½ tsp pepper

1 tsp salt

2 tablespoons brown sugar (optional)

 

  1. Cut butternut squash in half lengthwise and remove the seeds.  Place squash face down on a greased baking dish.  Roast at 350 degrees for 45 minutes or microwave on high until tender (try 10-12 minutes).  When squash is tender, scoop out the squash and discard the exterior.  Puree squash in a food processor or blender until smooth.
  2. While the squash is baking, sauté onions and butter in a pan over medium heat until onions wilt.  Add chicken broth.
  3. Add roasted butternut squash to broth along with spices, salt and pepper.
  4. Add brown sugar.
  5. Simmer for a few minutes and serve.

 

Roasted Butternut 

WHY THIS RECIPE WORKS:

Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath,… read more

Roasted Butternut Squash with Browned Butter and Hazelnuts

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Watch the Video

SERVES 4 TO 6

For plain roasted squash omit the topping. This dish can be served warm or at room temperature. For the best texture it’s important to remove the fibrous flesh just below the squash’s skin.

INGREDIENTS

  • SQUASH
  • 1large (2 1/2- to 3-pound) butternut squash
  • 3tablespoons unsalted butter, melted
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • TOPPING
  • 3tablespoons unsalted butter, cut into 3 pieces
  • 1/3cup hazelnuts, toasted, skinned, and chopped coarse
  • 1tablespoon water
  • 1tablespoon lemon juice
  • Pinch salt
  • 1tablespoon minced fresh chives

INSTRUCTIONS

  1.  

    1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.

    2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.

    3. FOR THE TOPPING: While squash roasts, melt butter with hazelnuts in 8-inch skillet over medium-low heat. Cook, stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 minutes. Immediately remove skillet from heat and stir in water (butter will foam and sizzle). Let cool for 1 minute; stir in lemon juice and salt.

    4. Transfer squash to large serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve.

     

 
 

CSA Next Week. See Changes ....... Marion will be WEDNESDAY PICKUPAugust 12th, 2017

As long as there are no traffic or other issues, here is our CSA Plan for next week, the week before the eclipse:  CALL OR TEXT 618-308-0217 for questions or changes!  WATCH FOR EMAIL OR TEX

CSA THURSDAY Aug 10 and 11 Cdale & Friday Marion Pickup REMINDERAugust 9th, 2017

More tasty corn and a new variety of potatoes we love. Hopefully you are getting to see what real flavor there is in organic potatoes newly dug!  Maybe some more carrots and another summer thing

CSA Pickup Reminder Thursday July27th and Friday July 28th. July 27th, 2017

Pickup early as its another hot one.  Co-op pickup most likely inside at the co-op. The cherry tomatoes are holding on but our heirlooms have lost steam in the heat!  Zuchhini, cucs, lovely

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