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

News and Blog

Welcome to the blog.
Posted 10/11/2013 2:16pm by Jill Rendleman.

Fall weather is definetly upon us and so you will see your greens and other veggies getting sweeter and less buggy as we near our first Fall frost date of Oct 20th.  When the weather cools, starches in plants convert more readily into good sweet nutrients.


In your box this week is a Spicey Greens Mix of tatsoi, mizuna, mustard, arugula, and other green delights.  This mix is best with a sweet lite dressing of oil, vinegar, and a pinch of sugar or honey and a lemon squeezed on all and tossed.  Second season large heirloom tomatoes are in as well the tiny wild tomatoes in the pint box...best eaten in a garden salad or just like candy out of the box.   Pac Choi in your box.....this is the white stemmed plant....use it just as you would cabbage.....however I like it best stir fried.  Chop up the whole plant and stir fry just till the color turns...add a little minced garlic and you are good.  The russet potatoes in your box are smaller end of season russets.....dont peel them.  In fact, dont peel anything you ever get in your box....it is all organic, it has not been sprayed with anything and is washed in spring water.  Russets are great wrapped in foil and baked or sliced and fried with onions.  Finally the Chard.....the chard is beautiful and plentiful since the rain.  Many people like to fix their favorite pasta and add a little parmesean cheese and olive oil (or if your not vegan.....butter)...stir fry the chard in olive oil and then add roasted pine nuts or other sweet nut...and eat up.  But chard can also add great depth of flavor to soups and stews....here is a recipe which is an Editor's Choice pick from Cook's Illustrated.  What I like about it is that it is make ahead recipe...and it improves with taste over several days.  Enjoy your weekend!

WHY THIS RECIPE WORKS:

After some preliminary testing for our slow-cooker lentil and Swiss chard stew recipe, we decided that large brown and green lentils did the best job of retaining their texture, shape, and flavor through the all-day simmer. As the lentil and S...(more)

PREP-AHEAD TIPS: You can store the following ingredients together, with the exception of the chard leaves:


1. Cook the onion-chard stem mixture as described in step 1, then transfer the mixture to an airtight container and refrigerate; prep the chard leaves and refrigerate.


2. Prep the carrots and refrigerate.


3. Prep the portobellos and refrigerate.


4. Pick over and rinse the lentils and refrigerate.

SERVES 6 TO 8

Be sure to choose large green or brown lentils and avoid red lentils or lentils du Puy, both of which will overcook. Carefully sort through the lentils to remove small stones and pebbles and then rinse.

INGREDIENTS

  • 2tablespoons vegetable oil
  • 3medium onions, minced
  • 1pound Swiss chard, stems and leaves separated (see illustration below); stems cut into 1/4-inch pieces and leaves chopped coarse
  • 6medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
  • Salt
  • 6cups vegetable broth
  • 1pound carrots, cut into 1-inch chunks
  • 1(15-ounce) can tomato sauce
  • 12ounces portobello mushroom caps, gills removed (see illustration below), cut into 1/2-inch chunks
  • 7ounces brown or green lentils (1 cup), rinsed and picked over
  • 2bay leaves
  • 1tablespoon minced fresh thyme leaves, or 1 teaspoon dried
  • 1/2ounce dried porcini mushrooms, rinsed and minced
  • 1tablespoon balsamic vinegar
  • Ground black pepper
  • Grated Parmesan cheese (for serving, optional)
  • Extra-virgin olive oil (for serving, optional)

INSTRUCTIONS

  1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, chard stems, garlic, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 12 minutes.

  2. 2. Transfer the onion mixture to the slow cooker insert and stir in the broth, carrots, tomato sauce, portobello mushrooms, lentils, bay leaves, thyme, and porcini mushrooms until evenly combined. Cover and cook on low until the soup is thickened and the lentils are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)

  3. 3. Remove and discard the bay leaves. Puree 2 cups of the soup in a blender until smooth, then stir back into the slow cooker insert. Stir in the chard leaves, cover, and continue to cook until the leaves are wilted and tender, 10 to 15 minutes longer. Stir in the vinegar, season with salt and pepper to taste, and serve.

 
Posted 10/5/2013 8:51am by Jill Rendleman.

Kale, Collard Greens, late season baby Eggplants, and Sweet Potatoes.....oh yes and the Arugula.    Kale and collard greens are great chopped up and simply placed in a warm skillet of olive oil and salt, and stir fried until the color changes....then add minced garlic and stir a minute or so more.  Last week we made an omelet with end of season tomatoes, stir fried kale and collard greens, and mozarella cheese.  Yummy.


Many folks including me put kale or collards in every smoothie.  Kale and collards are super foods dense with nutrients and antioxidants.   One of my fav kale recipes is a kale salad....chop up the kale, remove the stem if you want then chop, then shake a few shakes of salt over the kale.  Next massage the kale with your hands until it begins to weep and turn a deeper green.   In a separate bowl, cut up a tart sweet apple such as honey crisp or fuji  and sprinkle with lemon.....add to kale.  Then cut up a red onion into small pieces and add that as well.  Also you can add raisins, pine nuts or other nuts, craisons, raspberries, etc......also a real treat is to add a little blue cheese crumbles.  Next toss with a sweet dressing or a mix of olive oil and apple cider vinegar and a pinch of sugar.   Very good!!!


Sweet potatoes.....for me are best placed in a 350 oven and baked until just a little hard to get a knife into!  Then remove and let set for a few minutes while it finishes cooking out of the oven, then slice add butter and salt!  Greens and sweet potatoes go well together as their colors and nutrient contents compliment one another.!!!!  



Posted 10/1/2013 8:18am by Jill Rendleman.

WELCOME.....Fall/Winter Season begins this week on Thursday Oct 3rd you will be receiving a box full of delicious certified organic produce!  We have several new members and many returning members from Spring/Summer memberships.  We truely appreciate your being a big part of the farms ability to stay in business and move ahead with growing plans for the winter.  Being a part of a certified organic CSA will bring a change to your eating habits and to your health.....finding ways to use more veggies as part of your diet can be a challenge that members enjoy.  Many say that within a few weeks of this kind of diet, they notice having more energy and more vitality in general.  All Seasons is committed to growing nutrient dense organic foods, and for fall/winter members that means lots of greens and lettuces, spinach, kale, chard, collard greens, and chinese cabbages.  If you have suggestions for types or varieties, please let me know and we can try them out!   Look for lettce, kale, spinach, and collard greens and end of season sweet peppers in your first box.  Look for ways to use collard greens as wraps just as you would pita bread or soft tacos ....only 1000's of times more nutritious!  


Please check your membership status online to make sure you have selected the pickup place and that the type of membership you want is correct.  If not, give me a call to get it right!  All pickups are available after 1pm on Thursday.  If you have Co-Op delivery, go to the produce brown double doors and simply ask for your box.  Since the Co-op holds the boxes, please remember to say a kind word to those folks every once in a while.  If you forget, or are gone, they will hold the box until it starts to smell...then out it goes.   For those picking up on the farm, please drive slowly down our lane as there are our dogs, chickens, workers, my husband, guests, and other obstacles along the way.  For first time home deliveries, please let me know any special instructions about where to place your box at your home.  Call me at 618 308 0217 for specifics.  


ALL MEMBERS MUST RETURN YOUR BOXES EACH WEEK TO YOUR PICKUP SPOT.   Thank you!!!  


New fall spinach in high tunnels

Posted 9/26/2013 1:15pm by Jill Rendleman.

Last box for the Spring/Summer Season was delivered today!  Fall/Winter Season starts next Thursday October 3rd!


In your box this week is the start of Fall Kale and end of Summer lettuces!   As well as some new sweet potatoes.....and last of summer watermelon and green peppers!  We made a Kale salad the other nite for our pest management workshop...simply cut up the kale, slice a sweet/tart apple such as honey crisp, add red raspberries or watermelon, red onion, and some toasted pecans.  Add a sweet dressing or olive oil and vinegar plus a tablespoon of honey or sugar , a spritz of lemon, and toss.  Yummy.  Kale is super high in nutrients and antioxidants.  We are currently growing 3 kinds of kale so you can see which you like the best.  Kale is sweetest after the first frost when the starches in the plant will turn to sugars....so look for a taste change along into fall and winter.  We currently are clearing out the high tunnels of summer crops and getting ready for pak chois, lettuces, spinach and other greens.  We  look forward to the first frost...on or near Oct 20th.....so all the darn catepillars will die off and quit eating holes in the chard and kales!  


Thanks for your support of our farm and we look forward to seeing you this fall/winter.  Please pass the word on to friends and family about the new sustainable/organic farmers market located at CCHS along Giant City Road now...easy access and a quiet calm market with bluegrass music to shop to!  


Posted 9/26/2013 1:12pm by Jill Rendleman.

Last box for the Spring/Summer Season was delivered today!  Fall/Winter Season starts next Thursday October 3rd!


In your box this week is the start of Fall Kale and end of Summer lettuces!   As well as some new sweet potatoes.....and last of summer watermelon and green peppers!  We made a Kale salad the other nite for our pest management workshop...simply cut up the kale, slice a sweet/tart apple such as honey crisp, add red raspberries or watermelon, red onion, and some toasted pecans.  Add a sweet dressing or olive oil and vinegar plus a tablespoon of honey or sugar , a spritz of lemon, and toss.  Yummy.  Kale is super high in nutrients and antioxidants.  We are currently growing 3 kinds of kale so you can see which you like the best.  Kale is sweetest after the first frost when the starches in the plant will turn to sugars....so look for a taste change along into fall and winter.  We currently are clearing out the high tunnels of summer crops and getting ready for pak chois, lettuces, spinach and other greens.  We  look forward to the first frost...on or near Oct 20th.....so all the darn catepillars will die off and quit eating holes in the chard and kales!  


Thanks for your support of our farm and we look forward to seeing you this fall/winter.  Please pass the word on to friends and family about the new sustainable/organic farmers market located at CCHS along Giant City Road now...easy access and a quiet calm market with bluegrass music to shop to!  



Posted 9/12/2013 7:12am by Jill Rendleman.

Fall is in the air even tho it is hotter than blue blazes outside.  We are busy planting spring strawberries, mulching the spring asparagus, and planting fall lettuces and spinach and kales!  We passed our USDA Certification for 2013/14 last week and additionally obtained our egg license.  Our Rhode Island Reds are just starting to lay....the eggs are pea wee size right now, but as they get to a marketable size, you will see some in your boxes...except the vegans will get something else!  

Fall/Winter Shares begin Thursday Oct 3rd.....Spring/Summer Shares 2013 last pickup is Thursday Sept 26th.  If you have a Fall/Winter Student Semester Share it starts TODAY!  Please call me at 618 308 0217 if you have any questions about your share type, pickup, or anything else!  If you want to sign up for Fall/Winter and have not....please do so now as membership is limited.  

In your box this week are more lovely sweet potatoes....by the way, they will keep for a long time at room temp in a dry place......and the start of some fall greens.   Today you will see end of summer tomatoes, a few peppers, maybe eggplant, cucumbers....and some fresh new pac choi as well as arugula.  The herbs of the week will be mint and sage.  The mint is great added to fresh tea on hot days....the sage can be used fresh or hung up and dried for fall and winter use.  Great in squash and/or pork receipes!  Thanks so much for your continued support of All Seasons.  CSA members allow us to buy seed and fertilizer early and have a good idea about what and how much to plant for the season....very helpful in this unpredictable farming business.  Thank you again.  Jill


New Spinach in High Tunnels

Posted 9/5/2013 10:41pm by Jill Rendleman.
A little of every thing summer and some new starts into fall.....your box has cherry tomatoes, eggplant, cucs, tomatoes, fresh basil, and yes first of the fall sweet potatoes!  To compliment the sweet potatoes, I have included a small honey bear from Angie's Farm in Murphysboro.  Angie is the Market Manager for the new Carbondale Community Farmer's Market at CCHS on Sat mornings....she has the best tasting honey ever....all natural too.  Her number is on the honey bear.....a great Christmas gift or Thanksgiving table favor!   The way I love sweet potatoes the most.....just bake them until a knife goes through with just a little pressure, slice in half, sprinkle with salt and a little honey, then bake another 5 minutes on high heat to get a nice little brown or black crisp on top...and eat!  Also included in your box is fall Arugula.....a little beat up from last weeks heat and some flea beatles, but good nevertheless and very high in antioxidants.  If you dont know arugula, its a hot spicey lettuce and can either be mixed in when other lettuce greens for a different salad taste, or it can be stir fried with other veggies as a braising green.   If you eat it on its own, you will want to use a sweet dressing to offset the heat....many people like to add apple and goat cheese or feta to the arugula for a great salad.   More sweet potatoes next week!!!  spinach in high tunnels
Posted 8/29/2013 12:15pm by Jill Rendleman.

More warm season veggies with a new surprize compliments of a fellow sustainable biodynamic farmer....Kathy Ward......a gourmet treat, edamame beans.....the fuzzy stuff in the bag!   Edamame is prized for its nutritional density and great taste when picked fresh.  My favorite way to enjoy....is to boil hull and all in salt water, then peal off the hull and eat the beans as they are...maybe a little more salt or a dash of oil.  Another recipe below from Kathy Ward.....La Colina Linda Farm and B&B in Cobden.   Check out their facebook for a wonderful farm weekend and foods if you are having guests looking for a place to stay in the area.

Back to the farm......Other than eggplant which is taller than me now...not kidding.... the veggies are just not loving this heat after all the rain.....makes for a nice steam each morning.  Some things are looking a little more "knarlly" than I like.....the tomatoes are on their last legs!  We have a new crop of tomatoes planted so hoping for some late fall tomatoes.  Remember that if you are getting overwhelmed with veggies, you can simply slice just about any veggie, put it into a freezer bag, and have it ready for a warm fall or winter soup.  Since we use only natural inputs there is no need to peel anything before freezing or eating.


With the hot hot weather, we are trying desperately to keep things alive and try to start new fall things....next week look for some farm fresh honey and sweet potatoes!  

REMEMBER THAT IF YOU ARE RESPONSIBLE FOR BRINGING ON A NEW MEMBER, YOU WILL RECEIVE ONE ADDITIONAL SHARE FOR YOUR MEMBERSHIP....an extra week, or box, or more of something you really love.  Just let me know their name!  Enjoy and stay cool.  

Korean-Style Cucumber and Edamame Salad

I used young cucumbers that had very small seeds. If you’re using larger cukes with tough seeds, use 3 cucumbers and remove the seeds before slicing.

Ingredients

  • 2 medium cucumbers (about 16 ounces) peeled, quartered lengthwise, and cut into 1/4-inch slices
  • 1 medium onion, quartered and sliced
  • 1 teaspoon Kosher flake salt
  • 1 cup shelled edamame, prepared (boiled in salted water for 5 minutes)
  • 1 tablespoon sesame seeds
  • 3 tablespoons lemon juice, freshly squeezed
  • 1/4-1/2 teaspoon cayenne pepper, or to taste
  • 1/2 tsp sesame oil

Instructions

  1. Put the cucumber and onion slices into a mixing bowl and toss with salt. Allow to stand at room temperature for about an hour to draw out some of their moisture. Drain well in a colander. (If you’re avoiding salt, you can also rinse with cold water and allow to drain completely.)
  2. While the cucumbers are sweating, toast the sesame seeds. Place them in a dry skillet over medium-high heat and stir until they begin to brown. (Alternately, place on a baking sheet in a toaster oven and toast until light brown; watch carefully because they burn easily.) Once they are toasted, crush lightly with a mortar and pestle.
  3. Put the cucumber and onion back into the mixing bowl and add all remaining ingredients, including sesame seeds. Refrigerate to allow flavors to blend. Serve chilled or at room temperature.

Preparation time: 10 minute(s) | Cooking time: 1 hour(s) (standing time)

Number of servings (yield): 4

Posted 8/23/2013 2:18pm by Jill Rendleman.

CSA Box is full of warm season crops......eggplant, cucumbers, zucchini or squash, russet baking potatoes, peppers, and basil.  All of which make lovely appetizing summer dishes.  I was reminded this weekend about gazpacho....a wonderful blend of finely chopped up summer veggies, soaked in tomato juice, lime, and cilantro...and eaten cold after marinating over night or longer.  yum yum!   lots of recipes online for this, but simple is better.   

We are getting beds ready finally for our fall crops.  The rain in August was good for the Rhubarb and the Asparagus and other things, but has put our fall planting plans behind track. I had hoped to provide members with a little more diversity than you have had in the last few weeks, but mother nature had a different plan and i am not going to argue about it!  Thanks for your understanding.  

Many of you are signing up for the Fall/Winter Season which I always get a lot more excited about when the days are so long and hot as they are now!  Thanks so much for your patience in the online signup.  If you had a problem at sign up online.....it was not your fault!   I had set something up incorrectly and so making your life more difficult.  If you are willing to try again.....it is now fixed.  Go to CSA at the top bar of All Seasons Farm website and go to CSA Signup.   Now click on Returning Members.....it will have your information saved from the last season.  If you have any trouble....call me 618 308 0217....and i can get you signed up.   Thanks to Robynn, Kathy, Susan, and others for letting me know there was a difficulty!  

Posted 8/12/2013 12:03pm by Jill Rendleman.

Looks like we will have another week of warm season crops and if the darn blackbird stays out of the sweet corn.....more of that.  Also, we will keep adding potatoes of different varieties and sizes!  Warm season means tomatoes, peppers, zucchini, maybe a break in eggplant, summer carrots, oh.....and cucs are back!  


Take care and remember to bring back your boxes!!!  Thank you!  jill 618 308 0217



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

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Blog archives