9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 12/21/2013 7:10am by Jill Rendleman.

Good morning winter members!


The big snow has melted and now the big rain has begun!  Nice not to be slipping around all over trodden frozen paths and cleaning veggies with rock hard frozen red hands!  On farm pickup members, thanks for your patience with the road to the tall barn. 


This week you have, as promised, a lovely Cornish Hen in your box.  Most likely the only week of the winter or the year in which you will receive protein in this form.  These birds were raised on pasture and certified organic feed and processed by us personally on this farm, not an industrial packing house.   These are 8 to 10 lb birds and are best suited for stews, soups, or dumplings.  Generally follow the same directions as thawing and cooking a small turkey.   If you want to roast them, be sure to brine in 1/2 cup salt and 1/4 cup sugar/honey in one gallon water, for about 10 hours then rinse, prior to roasting to 160 degrees between breast and thigh.  If not roasting, they should be simmered, not boiled, for 4-5 hours or put into a slow cooker for 6-8 hours on med heat. I usually add a little "Better than Bouillion Chicken" for flavoring and salt, or just add about two tsps salt.   The resulting broth is heavenly and a wonderful base for soups, stews, dumplings etc.  If cooled, you will see very little fat, and you will also notice that it will "gel."  Farm raised chickens have great gelling properties due to the health of their bones and joints.....which in turn is passed onto eaters as a great boost to our bones and joints!   A great soup both ends up by taking a dish cloth and placing in a strainer, and pouring the chicken broth through both prior to using as a clear soup base.  This removes all those little pieces of things floating around in the new broth and makes a pretty clear base.  Right before serving, taste for salt, add to taste.  Then add chopped cabbage, carrots, celery, and onion....cook about 10 min on low and serve.  I like soup best when veggies are just cooked through and still have a little give to them.....versus cooking the veggies all day to mush.  Dumplings are good this time of year, they are best made about 3-4 hours before serving, to allow time for dumplings to soak up flavors of the broth.  For the dumplings here is my grandmother Rendleman's recipe...3 cups flour, 6 Tb melted butter, 1 egg, 11-14 Tb cold water and 1/4 tsp salt.  Mix by cutting through with two table knives.  Divide into three balls.  Put lots of flour on a counter top and roll out to paper thin....very important is thin......and pull off pieces about 2x2 inches and drop into high simmering chicken broth....about a gallow of broth.  After all are added and cooked through, turn off the burner and add back in chicken meat pieces, and let sit together to let flavors mix.  Reheat very slowly prior to serving!  Call for more info on dumpling making.  Wishing you and your friends and family all the best for the Holidays

Next Delivery Date is Friday December 27th!  Then we are back on for all Thursday Deliveries.  

Posted 12/13/2013 7:00am by Jill Rendleman.

Good Morning Farm Members!


It is the coldest December I can remember and on top of that, the grayest December I can remember!  A challenge for winter growing in many ways, but good in other ways.  Romaine lettuce loves cold weather as do other lettuces......new lettuce we have outside under low row covers seems to be having a great time of it...only problem is, the row covers are ice covered, then a blanket of snow, making it difficult to get into harvest the lettuce!!  I am waiting for that little break in the cold and then watch out!  If your boxes dont have the regular "over filled" look to them in the next few weeks, remember to think SUN.  We will make up for this in the coming weeks as the weather slowly begins to change.....after Dec 21st, the days start getting longer!  

In your box this week is the last of the Rouge D Hiver Romaine as well as potatoes, celery, and baby Pak Choi.  The celery is very different from store bought, and at this size, best as a flavoring in soups or stir fry, or cut up in salads.  Farm fresh celery has a much stronger taste and texture as it is grown in soil and not in water.  The baby Pak Choi is very tender and good in stir fry or as you would use any other cabbage.  A stir fry of baby Pak Choi and potatoes is a new twist on a Southern Illinois staple, cabbage and potatoes.  Add a few carrots for color and a diversity of nutrients!   We clean and pack mainly outdoors and the well water is just above freezing.  A little extra rinse in your sinks may be in order this week.  Thanks for your patience.

As we near the holiday, I have a special treat for our non vegan vegetarian members.  We have Cornish Hens processed and ready for a warm holiday soup or dumplings.  These are 7-9 lb birds with a market value of $4.50/lb.  that have been pasture raised and fed only Certified Organic feed, processed and frozen on our farm....they are not however, Certified Organic as we use local straw for bedding versus Certified Organic straw, which i could not find around here.  Look for them in your box next week!   


Posted 12/7/2013 9:28am by Jill Rendleman.

CSA Members this week....you have fresh spinach, fresh arugula, purple top turnips, and kale in your boxes!  It was frosty picking and cleaning on Thursday morning, again, great for the veggies!  Try a little cooked spinach on top of a bed of mashed potatoes or polenta.   You can make mashed potatoes ahead or even day before, then heat up and top.  Dont over cook the spinach....a couple tables spoons of water and a little olive oil and butter and a pinch of salt in the pan and stir just until the spinach turns a deep green but not cooked through..add a little minced garlic or garlic at the end.  I have included below a recipe for Glazed Turnips and for Arugula Salad.  For the salad you can substitue onions for the shallot, and any kind of nut you like in place of hazelnuts, but if you can find the hazelnuts, it's a nice compliment to the strong flavor of the arugula.   If you find arugula a little strong, try mixing it into a romaine or other lettuce salad, and just enjoy the extra deminsion it adds.   Also it is great in soups or stir fried in a skillet.  

Stay safe and warm!  Look for more romaine and other greens next week.   

PS....If you are looking for a gift idea for a food lover, or a loved on who cant get to market, or someone with an illness, or simply a gester of good will to someone in need.....consider a gift certificate for a box of fresh local organic veggies from All Seasons.   I can personalize the gift certificate, make it for any amount from $20 to $50 (amounts dont have to show up on certificate), and deliver to any home in Carbondale, Cobden, or Anna, or they can pick up at Co op or on farm.  Just give me a call at 618 308 0217 for your order and i will mail the certificate.  Tks.  jill

Glazed Turnips

6 med turnips, peeled (if you want)  and quartered,  1 TB mccormick's montreal seasoning, 1/2 cup cane syrup, olive oil.                     Toss the prepared turnips in cane syrup and montreal seasoning.  Heat skillet over a med heat with just enough olive oil to cover the bottom.  Add the turnips and saute for a few minutes.  Transfer the skillet and turnips to a preheated 400 degree over and raost for 20 minutes or when fork is easily inserted through center, but not until too soft.  ideally, you will have a cast iron skillet or another pan that can go directly from stovetop to oven.  

Arugula with Hazelnuts

Ingredients

Instructions

Place shallot, garlic, Dijon mustard, and 2 tablespoons of balsamic vinegar in a blender and pulse until the ingredients are finely chopped. Add the remaining balsamic vinegar and blend until smooth.

Add a little salt and freshly ground pepper, then start the blender again. With the blender still running, slowly drizzle in the extra virgin olive oil.

Refrigerate the dressing overnight.

When you’re ready to serve, toss the dressing with 6 cups of fresh arugula and top with ¼ cup hazelnuts.

 
Posted 11/28/2013 7:53am by Jill Rendleman.

Happy Thanksgiving Day!  The sun is peering out over the frost and it looks like a beautiful day to give thanks for so many blessings.  Up earlly this morning looking through the recipes handed down to me from grandmothers, great aunts, old friends, and enjoying holding a recipe card someone years ago took the time to write down so that the family tradition could be passed on.  A joy I sometimes forget in the new world of online recipes....until my daughter home to help, told me last night as she was peelings potatoes...that she would like a recipe box for Christmas.  All is not lost on this new generation, as they are finding ways to de tech themselves purposefully to enjoy life more fully.  


Kohrabi is the strange purple alien in your box....in the cabbage family, it has a mild taste of celery.  It can be shaved into salads, cut up and roasted with olive oil, added to soups, or just leave it on the counter for family and friends to wonder over on Thanksgiving day!  More compact Red Romaine and lots of Spinach for great salads or sandwich layering the day after.  Enjoy the day!  We are thankful for you being a part of our farm and our days.  


Posted 11/25/2013 6:39am by Jill Rendleman.
Reminder that CSA Membership Share boxes will be delivered and/or ready for pickup on Tuesday Nov 26th this week due to the Thanksgiving Holiday.  Your box will contain a larger amount of just two or three veggies....for sure look for freshly picked spinach and red romaine for the holiday season.  If you are unable to pickup on Tuesday, these items are long keepers and will be ready when you are.   Enjoy friends and family this holday season by feasting on fresh local organic foods!  Take care, jill
Posted 11/23/2013 6:22am by Jill Rendleman.

Next CSA Pickup is Tuesday Nov 26th.  Expect new spinach!   We are heading into the holiday season full force.  May peace and thoughtfullness be a part of your joy as each celebrates with friends and family.   During times of stress, nutrients are most important to your mind and body so remember to eat whole foods, and avoid boxed or packaged or canned foods as much as possible.  The chemical ingredients in these items may cause sluggishness, water retention, lack of mental clarity, unclear breathing and etc. that seem to characterize the after effects of a holiday meal!!   An organic salad cleanser.....ie eating salad with a light dressing along with warm herbal tea as the meal following a big one you are not in control of....is a good way to reset your system.

In your box this week is Red Romaine with green interior, beautiful for a holiday meal, as well as lots of healthy kale.....throw it in a smoothie each morning or into your scambled eggs.....a great way to eat the most nutritionallly dense food on the planet.  Beautiful white hakuri's can be sliced and served as an alternative to chips or with a vegetable dip.....or in a salad with crunchy new pears (red preferable for looks) topped with olive oil and the squeeze of two oranges and chilled.  Hakuris mild taste lends them to be an addition to any salad.  Small side sweet potatoes can be a meal on their own, or easy slicing for holiday meals.  Forget all the goo, just bake them in a 350 over until a knife go tho with a little pressure, then remove and let finish cooking on the counter....slice in half, top with butter or olive oil, add a little maple syrup or brown sugar and bake on high until it bubbles on top.  

The pine scented rosemary can be used in your center pieces, placed in the car for the road trip smell, or added to your favorite dish.  



Posted 11/15/2013 7:05am by Jill Rendleman.

Wow its been cold lately.  Lots of work on farm involving planting into the high tunnels and keeping outside crops from frosting!  My rubber boots are still not dry from all the rain and mud.  

Sage is the herb in your box.  Hang it upside down now in your kitchen and it will be dry for use on your turkey or dressing on Thanksgiving.  Chard is also in your box...the multicolored large leafed green on top.  I like it best cooked in a bean or lentil soup, but it is also good just stir fried in olive oil and garlic.  Visit the website of La Cocina Linda...a biodynamic farm and B&B in Makanda for some other great chard recipes.   Last of the season tomatoes and russet potatoes also fill the box, as well as a small amount of spinach/greens.....we have three very large plantings of spinach in high tunnels that is looking great, but it will be a week or two before ready to harvest....the early frost and hot then cold weather made for unhappy spinach outside...but soon you will see some really nice and much larger bags of spinach in your box.  And also in your box is some new red Romaine...pretty red leaves with green interior, a compact variety that we like because of short leaf size versus the traditional longer leafed varieties that require cutting up to eat.  

Check out the local sustainable turkey available at Townsquare Market or the Mary's free range and/or organic turkey available at the Neighborhood Co op....10% off this Saturday.  

NOTE:  The CSA drop for Thanksgiving week, will be on TUESDAY November 26th, NOT THANKSGIVING day.  

Posted 11/1/2013 8:35am by Jill Rendleman.

Fall Lettuce & Greens SaladThis week's CSA box is full of happy greens as they were picked in the cool wet rain.....the veggie harvester on the other hand was more shivering than happy.   Spinach is in the bag in your box....cool weather has made it sweet and tender...enjoy in a salad or cooked with a little garlic and oiive oil (or butter).  Also in the box is some Helvius Green Romaine....the long tall lettuce.....it has a great crunch and goes well with the red leafy lettuce also in your box for a lovely look and variety of textures and tastes in your salads.   You can up this once or twice more by adding sliced apples such as honey crisp, or by adding the mild white Hakuri turnip and the red and white D'Avignon radish in your box!   The white Hakuri's are best cold and fresh to my taste, maybe with a little fruit dressing such as Brianna's Strawberry Vinegrette, or just with a little olive oil and citris/or orange juice.  But they can be stir fried with their greens....chop into 1/4 or large slices and stir fry in oil just until they begin to carmelize/turn brown at edges.  The photo above is what we did with the left overs from the CSA Harvest.   A mix of spicey greens mix you had last week, plus romaine, red leaf lettuce, white turnips, and D'Avignon Radishes!  Topped with poppy seed dressing.....and eaten with a big sweet potatoe!  Yum.  Enjoy a beautiful fall weekend.      PS.  If any members have suggestions as to what you would like to see in your box this winter please call, emai, or text me with your ideas.  Now.....to go see what kind of effects all this rain had on crops last night!  

Posted 10/24/2013 4:14pm by Jill Rendleman.

Root crops and fall greens and lettuces fill your box this week.  We could hardly get them shut after the chard worked it's way into the box.  Also you have two herbs.....rosemary and sage.....both can be hung up by a string in the window and used fresh or dried....both are very good added to chicken or pork dishes, or into any soup.  This time of year I like to make a lentil or red bean based soup....first i cook the beans until just soft....on a low boil.  I add onion and celery for a little flavor while simmering.  Next add a little tomatoe paste or sauce, or diced tomatoes and ketchup and simmer a bit more till beans are a little softer.   Then cut up any veggie you can find in your fridg, garden, or csa box.....and drop into the simmer.  Chard is especially good in soups.   A little rosemary and garlic at the end would be great.  Key to bean soup is not to boil, just slowly simmer so as not to end up with mush for beans.  You have in your box some lovely multicolored heirloom cherry tomatoes...they are great in salads or they can be added to any kind of pasta after the noodles have cooked, add sliced cherry tomatoes and the heat from the pasta will cook the tomatoes just right....then top with parmesean and eat up.  Also included is a bag of spicey greens mix.....best eaten mixed with another milder lettuce type, or on its own with a sweet lite dressing....maybe a few roasted nuts or craisons or raisins to sweeten up the spicey mix.  The white globe turnips are really nice this year....they can be eaten alone, added to any salad, or roasted in a pan of coconut or olive oil....with or without the greens.  These are a delicacy that is very popular in the cities....just getting started in our neck of the woods!  


PLEASE REMEMBER TO RETURN YOUR BOXES TO FARM, CO OP, OR LEAVE ON YOUR DOORSTEP!  THANK YOU!


It has been nice and cool for working, but frost is coming tonight or tomorrow, so we have been busily putting row cover over outdoor crops and doing what we can to keep things from getting frosted!  The warm sun and the wind have made for just glorious work days.  Take your family to Bald Knob or Garden of the Gods this weekend and enjoy the beauty of this area!  


Posted 10/18/2013 9:29am by Jill Rendleman.

End of summer start of really nice cool fall crops.  You have a little arugula and spinach from first cuttings of spinach.....it will get nicer as the weather cools.  Kale is a big one this week with beautiful rainbow colors....i think i have mentioned the massaged kale recipe before...but simply cut up Kale,  sprinkle on sea salt, then gently massage the kale leaves until they begin to turn a deep green...this takes maybe 3 to 5 minutes depending on how massaged you want it.  Kale retains a nice firm texture even after massaging.  Then add some sort of tart sweet fruit cut up like a honey crisp apple or fresh pear or even rasperries which can still be found fresh and local at the co op or farmers market.  Then add a crunchy nut like pecan or pine nuts, then toss with a sweet dressing such as Briannas Blush Wine Vinegrette Dressing...the bottle with the big red strawberry on it, all natural ingredients, not at Co-op...you have to go to schnucks or krogers to find it.   I fixed kale this way yesterday for a group of 16 older women who had either never eaten kale or said they didnt like it....they all left asking where they could buy kale!

What else....nice new white salad turnips with turnip leaves.  cut off the leaves and save for soup or stir fry in lite oil and garlic.  Salad turnips are very sweet and a great texture added to any salad.   You can also cut off both ends, slice into about 1/4 inch slices, add another sliced fruit such as a fresh pear, cover with extra virgin olive oil, add juice from an orange, and a few orange slices cut up small....its great!  Best way to store new turnips if you are not going to eat in next 3 or 4 days, cut off leaves, put turnips in a bowl of water in fridge...same storage advice for the cute little D'Avignon Radishes in your box..  


Herbs this week include basil.....a meal in itself when added to your favorite pasta after cooking the pasta, while still warm, add the basil and toss.  sprinkle with shredded parmesan cheese.  Finally, fresh bronze fennel, a great addition to any salad, but especially good to add depth to any pasta sauce or to soup.  If you arent going to use it soon, put in a baggy and put in freezer.  





Whats in my CSA box? October 20th, 2017

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color

New recipe: Tomato, Swiss Chard, and Ricotta CalzonesOctober 20th, 2017

Swiss chard is a good source of vitamin A and C and iron. For this calzone you can use either green chard or the slightly stronger flavored red. 2 T olive oil 2 C sliced red onions 2 large garlic

New recipe: Green SmoothiesOctober 20th, 2017

1/2 apple5 - 1" chunks frozen banana (always use and never more than 1 banana)1 fresh mango1/4 cup orange juice or 1/2 orange, squeezed1/4 cup water3 cups greens (spinach, kale, collards or chard)Blen

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