9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 6/15/2014 7:42am by Jill Rendleman.

Egg share members have noticed that fresh eggs require a different technique for boiling and peeling.  Bottom line, the best thing to do is hold your eggs for a week or so, and then boil...however, here is a tried and true method for boiling eggs that you can try. 

The method Cook's Illustrated developed 11 years ago is still the best we’ve tried, yielding consistent results with minimal effort and no guesswork. Best of all, since our approach cooks the eggs with residual and ever-decreasing heat, it is virtually impossible to overcook them. This method will work for up to 1 dozen eggs as long as you put them in the saucepan in a single layer.

1. Place the eggs in a saucepan in a single layer and cover with 1 inch water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit 10 minutes.

2. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Peel and use as desired. PERFECTLY COOKED Uniformly moist yolk, tender white. OVERCOOKED Dry yolk, rubbery white, telltale green ring.




Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 6/12/2014 1:05pm by Jill Rendleman.

Co Op Pickup 3pm to 6pm 

Farm Pickup after 1pm

Home Delivery this pm

Your share includes green and yellow zucchini, european cucumbers, some new baby red romaine, and some mildly gnarly looking head lettuce.   Look for zucchini recipes at www.allseasons-farm.com under "recipes" or do what we do....coat with salt and fry in olive oil until crispy light brown then flip....or add to soup or kabobs!  Enjoy!

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/30/2014 7:57am by Jill Rendleman.

Red Russian Kale as well as various lettuces......more cucumbers...and oregano!  Red Russian is known for its pretty red veins when cooked or covered with olive oil and vinegar!  Use just like any other kale in soups or as a salad green.....remember the stems can be used in soups, smoothies, salads etc as well....just cut them in small pieces for salads to add the crunch.  Thanks for returning your boxes!  

We are now between early season cool weather and warm season crops.....so the lettuce in your box wont be as pretty as early spring.  I have experimented with heat tolerant lettuces so those may be available soon.  In the meantime we wait for those squash, tomatoes, peppers, and other great warm season crops!  More dill and parsley and cilantro have now been planted and should be ready in a few weeks!  Basil also coming soon!





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/22/2014 7:00pm by Jill Rendleman.

Our new lettuce mix as well as Lacinato Kale and Pac Choi a bug really likes (sorry for the holes).  Also in your share is a bag of mixed greens which include mustard, tatsoi, mizuna, etc....this has a kick to it so you can add a little to lettuce, or stir fry it, or add it to soup....very good.  A few boxes may have a iceberg head lettuce in place of mixed greens.  Enjoy great green on a long holiday weekend!  



Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/15/2014 3:04pm by Jill Rendleman.

Members share includes Red Romaine and Iceberg lettuce, as well as the very first little cucumbers, Mint The Best, and Rhubarb...the funny looking red stalks.  My very favorite pie recipe is Strawberry Rhubarb Pie from Cooks Illustrated....it is below.  Also you can go to our website "Recipe" section by clicking http://www.allseasons-farm.com/recipe  and see more recipes for crisp (very good)  muffins, cake, and etc with Rhubarb.  This is Crimson Red Rhubarb......very deep red when cooked.  Sorry our strawberries have been deluged and not enough for a decent share, but there are strawberries in the stores and farm stands along new highway 51...not organic, but they are strawberries!  Enjoy the weekend and experiment with the Rhubarb!  

Strawberry Rhubarb Pie.....you can buy the pie dough!!!  

MAKES ONE 9-INCH PIE, SERVING 6 TO 8 The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca. INGREDIENTS Pie Dough 2 1/4 cups unbleached all-purpose flour, plus extra for dusting 1 teaspoon table salt 2 tablespoons granulated sugar 11 tablespoons unsalted butter, cut into 1/4-inch cubes 7 tablespoons vegetable shortening, chilled 1/3 cup water, chilled with ice, increasing up to 3/8 cup, if needed Strawberry-Rhubarb Filling 3 cups fresh strawberries, hulled and sliced 3 cups fresh rhubarb, trimmed and cut into 1-inch pieces 3/4 cup granulated sugar 1 tablespoon grated orange zest 2 teaspoons lemon juice 1/4 teaspoon vanilla extract 3–4 tablespoons quick-cooking tapioca 2 tablespoons unsalted butter, cut into small pieces INSTRUCTIONS 1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. 2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes. 3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes. 4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. 5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. 6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer. 7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.




Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/14/2014 6:56am by Jill Rendleman.

Friendly reminder of CSA pickup Thursday at Co-Op 1pm to 6pm,

home delivery, and on farm pickup (after 1pm).  Market Pickup at 9am to 11am CCHS Community Market.  Thanks to all for bringing back your boxes and egg cartons for recycling.  

Home delivery... as we get into summer you may want to consider a cooler on your porch if the sun hits there.  

Some nice iceberg in your box this week and other surprises!  

Icebergs many textures and colors! 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/8/2014 2:06pm by Jill Rendleman.

Members will enjoy more fresh asparagus as well as a new lettuce mix we really like.  Also more of the lovely red/green centered romaine and pac choi.  The lettuce mix really stands on its own so dont overload it with dressings!  Enjoy!  

Farming update.....we are busy this week planting zucchini, eggplant, green beans, more cucumbers and other warm season crops.  Hopefully the greens will hold up while they are all growing.  A few strawberries here and there, but not enough for a big bunch yet...patience!   thanks for returning boxes!!!!

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 5/2/2014 7:18am by Jill Rendleman.

Crunchy iceberg and baby red romaine as well as more dill and parsley for soups and seasonings.  Enjoy both in salads, smoothies, or as toppings on any meat or cheese dishes.  Dill and parsley are both kept well if wrapped in a wet paper towel and put into the veggie drawer of your fridge...do not stand them in water as they will turn yellow.  I love the color and texture of the iceberg and the red green romaine, and they look nice together.   I often put them both on a cutting board, take off the tips and use my big cutting knife to chop them both up...then i mix them and put into meal sized bags for quick use later in the week!  




Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 4/24/2014 6:07am by Jill Rendleman.

Your share this week includes asparagus, red romaine and iceberg lettuces, parsley, and pac choi!  Asparagus comes from the Greek "to sprout up" which is has done! I like it pan seared in a little olive oil, slice of butter, and salt....anything else done to it hides the flavor of fresh flavor.  Also very good grilled if you have your grill out!   As Julia Child said once, we dont need complicated recipes, we just need fresh food cooked simply.  Pac Choi may be something you are not familiar with.....it is in the cabbage family and so can be used as cabbage is, in salads, soups, or stir fry.  It is crunchy but has a sweet taste that often makes it a replacement for celery for something different in a salad.  One market customer buys it for the leaves.....uses them as wraps for sandwiches.  Enjoy your box this week!   Be sure to check out more recipes on our website by going to allseasons-farm.com....recipe.

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 4/17/2014 5:51pm by Jill Rendleman.

Your share this week contains more spring spinach as well as All Seasons Spicy Greens Mix.  This is a mix of baby red kale, tatsoi, mizuna, arugula, mustard, and more secret varieties of greens.....it is best served with a lite sweet dressing such as olive oil, vinegar, a pinch of sugar or honey, and a spritz of fresh lemon.  These young greens are really full of vitamins....even more so than lettuces, and the taste is a stronger spicey even a little hot but sweet mix of greens.  Some people also like to stir fry them just slightly, but i like them crispy!  Look for an italian sweet dressing at the Co-Op if you dont like to mix your own dressings.  Along with the greens are more greens.....that is fresh parsley.  We make a meal of warm noodles, tossed with mozzarella cheese, then toss in fresh chopped parsley and top with parmesan cheese.  Fresh local mushrooms are a great addition as well.  Parsley is also a great addition to any soup or sauces...see below our last pasta sauce!   Enjoy and please let me know if you have any questions with your share this week.  

THANKS TO ALL WHO REMEMBERED TO BRING THEIR BOX BACK....these are $2-$3 each, so bringing them back is real important to us!   Open by pulling BACK on the open slot, not UP!

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

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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