9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 7/25/2013 5:04pm by Jill Rendleman.

The highway mowers cut through our internet cable so sorry this is a late communication.....we Just got back up after a day of splicing back wires along highway 51!  


New potatoes and green beans, Amish Paste tomatoes, yellow zucchini of a stuffing size, heirloom cherry tomatoes, and sweet summer carrots!   Remember that all of your produce is Certified Organic and we use no sprays or chemicals on plants or in the soils.....this means that all you do is wash off any dirt and prepare a great meal.  No need to take the skin off the carrots or potatoes or anything else.....just wash and eat.  The potatoes are going to be particularly dirt covered due to being a bit mud covered when we pulled them.  With potatoes it is good to allow a couple of days of curing out of the soil prior to washing away the dirt....since these were just dug...they have the original soil still attached. We had pepper jack stuffed zucchinni last nite....simple take a spone and remove the white interior of the zuc, then cut it up a bit with two knives, throw in crumbs from your favorite bread (toast and crumble) and add pepper jack cheese...or your fav cheese...put in oven at 350 for about 15 or 30 min or until the cheese is brown and crispy on top.  Adding garlic salt and your favorite herb make them even better.   Be sure to cook freshly dug potatoes on a low boil so that they cook evenly throughout!  These red potatoes have a particularly wonderful flavor....try them sliced and fried in oil with a little salt, boiled in olive oil and/or butter on a slow boil, or baked with a coating of oil, favorite herb, and wrapped in foil on grill or in oven. Keep testing them with a tooth pick to see when ready.....pull off heat when there is still some resistance with the tooth pick.....the potatoes will continue to cook a long while after you take them out!  

The rains have been great for the new rhubarb and asparagus, but drowned out a few other crops and basically flattened the sweet corn.  Some of it may be salvagable, we shall see.  I was so hoping to put some really sweet corn in your boxes soon, but that may not be possible!  

Thanks for the great return of boxes in the last week or two....we have them back from ALMOST everyone!  jill

Posted 7/16/2013 8:20am by Jill Rendleman.

Your CSA box this week will contain.....green beans, yes they are in,

tomatoes, green peppers, eggplant, and zucchinni for sure!  Remember that tomatoes should be kept at room temp for best taste and maturity, not in the fridge!  All of the abundance in this week's box are candidates for simple slicing and freezing.  You cant believe how good things taste out of the freezer in January.  

Thank you goes a long way...if you are picking up your box at the Co op...please thank the person in produce for letting CSA members keep their boxes cool....This is a free service offered by the Co op to us all even tho it takes up their space and gives them more work to do!!  And if you can say thank you by buying other groceries at the Co op that would be even better!   Now.....off to kill weeds before it gets toooooo hot.  jill

Posted 7/12/2013 8:16pm by Jill Rendleman.

The best thing about being a grower is that you positively impact the lives of many people.  So I have many peoples asking about basil,.......what, when, how much.    I tell them, the beauty of basil is this, too much is not bad and too little is not bad either.      Oh my, we have to make a cultural decision here.  Scarey.  or not.  Fresh basil is one of the few herbs that you can go totaly overboard on and everyone will love yor for it.  There is not limit to basil....so just keep adding until you think....well this is enough i think.    I would not say this of thyme, majorem, oregano, or others,....but basil....its like love.  Its hard to explain, and you cant get enough of it.   So, basil has the feel to me of velvet and a taste that is realy dependent upon the other herbs combined with it......that again is the beauty and frustration of basil.  Common folk need to use it readily for good health, and 

look for more direction from within.  jill

Posted 7/11/2013 5:02pm by Jill Rendleman.

Eggplant and Zucchini are big items this week along with tomatoes, fresh basil, and oregano....consider the following recipes......they arent as hard as they look....very basic great food.  

July is herb month for CSA Members.....you can come to the farm and pick up to 10 bunches (a bunch is about a quarter size group of herb or flower stems)  of herbs or flowers of your choice at no additional cost.  Please just call ahead so we will know you are coming and we can detail what herbs and flowers are available.  Basil wont be on the list as we are just about out!  Sorry....more later on.  

Eggplant Parmesan....... from Cooks Illustrated....

WHY THIS RECIPE WORKS:

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmes...(more)

SERVES 6 TO 8

Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

INGREDIENTS

INSTRUCTIONS

  1. 1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

  2. 2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.

  3. 3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

  4. 4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

  5. 5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.

  6. 6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/2 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.



Stuffed Zucchini....use whatever cheese you like best!


Published July 1, 2000. 

 

WHY THIS RECIPE WORKS:

As we developed our stuffed zucchini recipe, we took several steps to avoid a soggy and flavorless result: We scooped the seeds out of the zucchini to reduce moisture; roasted the zucchini cut-side down for a flavorful sear and a head start on...(more)

SERVES 4 AS A MAIN DISH OR 8 AS A SIDE DISH

Buy firm zucchini with tiny prickly hairs around the stem end; the hairs are a sign of freshness.

INGREDIENTS

  • 4medium zucchini (about 8 ounces each), washed
  • Salt and ground black pepper
  • 4tablespoons olive oil
  • 3medium Red Bliss potatoes (about 1 pound), cut into 1/2-inch cubes
  • 1medium onion, chopped fine
  • 5large cloves garlic, minced
  • 3medium tomatoes (about 1 1/4 pounds), seeded and chopped
  • 1/3cup shredded fresh basil leaves
  • 6ounces Monterey Jack cheese, shredded (about 1 1/2 cups)

INSTRUCTIONS

  1. 1. Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.

  2. 2. Meanwhile, halve each zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4 inch thick (see illustration below). Season cut sides of zucchini with salt and pepper, and brush with 2 tablespoons oil; set zucchini halves cut-side down on hot baking sheet on lower rack. Toss potatoes with 1 tablespoon olive oil, salt, and pepper in small bowl and spread in single layer on hot baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.

  3. 3. Meanwhile, heat remaining tablespoon oil in 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high; stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in basil, 1/2 cup cheese, and salt and pepper to taste.

  4. 4. Divide filling evenly among squash halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return baking sheet to oven, this time to upper rack, and bake zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

TECHNIQUE

SEEDING ZUCCHINI

  • With a small spoon, scoop out the seeds and most of flesh so the walls of the zucchini are 1/4 inch thick. 

Grilled Eggplant......so fresh, I like the simplicity of this recipe! 

WHY THIS RECIPE WORKS:

When dealing with eggplant, salting is usually the answer, but with our grilled eggplant recipe this step was unnecessary, since the high heat of the grill evaporated the liquid and allowed for excellent browning. The size of the slices also m...(more)

SERVES 4

There’s no need to salt eggplant destined for the grill. The intense grill heat will vaporize excess moisture.

INGREDIENTS

  • 3tablespoons extra-virgin olive oil
  • 2medium cloves garlic, minced orpressed through a garlic press
  • 2teaspoons minced fresh thyme or oregano leaves
  • Salt and ground black pepper
  • 1large eggplant (about 1 1/2 pounds), ends trimmed, cut crosswise into 3/4-inch-thick rounds

INSTRUCTIONS

  1. 1. Combine the oil, garlic, herb, and salt and pepper to taste in a small bowl. Place the eggplant on a platter and brush both sides with the oil mixture.

  2. 2. Grill the eggplant over a medium-hot fire (you should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds), turning once, until both sides are marked with dark stripes, 8 to 10 minutes. Serve hot, warm, or at room temperature.

Posted 7/8/2013 8:39am by Jill Rendleman.

Greetings on a hot July morning......the dog days of summer have officially arrived.  Today we will be moving Trees high tunnel and planting our late tomato plants.  The sweet corn looks great and is just about to tassel....the early cucumbers have sucumbed to leaf blight but we have a second crop planted to come in a few weeks.  O yes and green beans are flowering....maybe another week or two and we will have some fresh green beans!

What to expect in your box this week........more tomatoes, green peppers, a few cucs, eggplant, and green or yellow zucchinni, and a few carrots.....herb is probably basil or oregano.....maybe both!  

I know it seems way early.....but you can now sign up for Fall/Winter Shares online or mail or come by farm.  Our winter veggies include late tomatoes, spinach, a wide variety of lettuces, arugula, chinese cabbage, winter squash, pumpkin, carrots, spicey greens mix, fennel, and much more....actually my favorite time to grow and eat fresh organic veggies.  


Remember to bring your box back to the Co-op or the farm in exchange for your new box!  Take care and give me a call if you have any questions!  jill  618 308 0217

Posted 7/4/2013 7:56am by Jill Rendleman.
Yes there is pickup today....Thursday July 4th!   If you cant pickup today.....not to worry, your veggies will be in a cool cooler on the farm or in a cool cooler at the Co-op.  We are packing only things that are good under those conditions this week!  So....look for tomatoes, green peppers, zucchinni, eggplants, and an herb or two.  Have a great Fourth of July, Celebrate Safely, and enjoy tasty organic delights.  jill  618 308 0217
Posted 6/28/2013 10:53am by Jill Rendleman.
A little late again....sorry.  So we are now into the "warm season" crops.....you will be seeing tomatoes, eggplant, peppers, cucumbers and many other tasty things in your box.   This week you received a green and a yellow zucchinni.....we became noted for the yellow zuchinni last year when we trialed it....people loved the color and found the taste much more desireable than the yellow squash.  We agree completely so we no longer raise yellow squash!  Also there is eggplant.....a veggie some are new to.  In my opinion, it is best coated with a little olive oil and garlic salt and put on the grill or raised griddle indoors.  it is particularly good with this week's herb....fresh basil....just tear up a few leaves and sprinkle on top before eating or lightly toast the basil on the eggplant right before taking it off the grill.  Eggplant is also wonderful in lasagna, spaghetti, or other tomato based dishes!  Some like it lightly dusted with flour, and then put into a pan of hot olive oil to give it a crisp outside.....dont forget the garlic at the end....and dont leave eggplant while frying or cooking....it is done very quickly.  We dont use sprays or waxes or any other substances on our veggies....so you dont have to remove the skins of eggplant and cucs!  The cherry tomatoes are an heirloom vining cherry with a great taste!  More to come......Have a great week and tell all your friends and family to come to the Community Market at CCHS tomorrow!  jill
Posted 6/14/2013 6:44am by Jill Rendleman.

In your box this week is bulb fennel with fronds.  Fennel bulb is great in any stri fry, but i like it best with grilled salmon.  When salmon is about done, add fennel bulb which has been sliced thinly, as well as fronds to the grill.  


Fennel takes on the flavor of the salmon, but enhances it.  Fennel bulb is also very good sliced with any salad, and un cooked.  However, one of my fav fennel recipes is fennel bulb sliced thin, apples sliced thin, red onion...sliced thin.....mix with a little olive oil and a pinch of sugar and salt, mix and put in fridg for 24 hours...then use on top of any salad or any fish dish.  Fennel fronds (or leaves) can be cut off and frozen....they make a great addition to any soup.  Look for fennel and potato soup recipes....also very good especially with a little fennel frond cut up on top.  

Fronds are best in any soup.....if you are not making a soup this week, then cut the fronds, put them in a plastic bag, and freeze until you are ready for them!   Let me know what you do with your fronds!  jill 

 

 

 

 

 

 

 



Posted 6/11/2013 8:29am by Jill Rendleman.

Hopefully you are still enjoying cool cucumbers and warm new potatoes from last week!  

Here is a few things to expect in your box this week!  Other things may take off with the hot days predicted and be ready then!    

New sweet green bell peppers.  European seedless cucumbers.  Baby kale leaves.  Chioggia beets.  A variety of herbs.  If you have a favorite veggie or herb you would like to see in your box.....please let us know so we can include it for this fall/winter or for next spring summer.  Now is the time we are ordering seeds for fall/winter.  

For those of you with on farm pickup.....we now have a make shift cooler in the tall white barn.  Instead of picking up your box from the table....go to the other end of the barn and open the large plywood door to find your nice cool box of veggies.  If you have any trouble at all, please call me at 618 308 0217.  As we are doing this work, there is a small trench next to the barn door we had to make for electrical service.....please watch your step near the barn door!  

What is going on at the farm?  We are transitioning many of our lettuce beds into corn and green beans as well as fall tomatoe, pumpkin, and squash beds.  That means a lot of pulling out old plants, tilling, amending the soil with new sea kelp and compost, and building back the beds for new arrivals.  Its hard work, but gratifying to see new ground open up for new plants.  We are also closely watching our baby Rhode Island Red chicks....they are going to be producing eggs soon.  They love their little open air house and are just old enough we can start letting them out on pasture during the day.  Our Cornish meat chickens are eating like a herd of cattle and taking over the farm!  

Thank you for the pleasure of filling your box each week....it is a bit like doing Christmas stockings....only maybe a little better knowing that this super healthy fresh food is going to be enjoyed and maybe a bit of a delightful surprize to adventurous foodie families.

 Please keep in touch, make a date to visit the farm, or let me know what we can do better for all CSA members.  Fall/Winter signup is now available on the website or by giving me a call...for members who refer new CSA members, you will receive a free box or an extra box of veggies for your next season!   jill


Posted 6/2/2013 9:00pm by Jill Rendleman.

While the last few days may seem miserable to most, on the farm we see great things!  The cool rainy weather has turned dust into soil we can plant into and given a needed boost to the asparagus, potatoes, and rhubarb really needing some water!  So it's June 2 and many are wondering.....when are the tomatoes and peppers coming?  They are on their way, but still not ready yet.  We have nice big green tomatoes and a few peppers starting to come on.....but it may still be a few weeks if the cool weather stays on....but that's good news for late planted lettuces...a gamble, but it may work this year.  Expect in your box this week, one or two early early cucumbers, definetly some sweet carrots, more potatoes, maybe snow peas again, kale, maybe strawberries, and some sort of salad greens and of course a complimentary herb or two.   The cucumbers are grown on trellis and are very very cucumber in taste.  The variety is Tyria and Socrates, two European tried and true varieties not available anywhere but at All Seasons....and you will get to taste a real cuc taste for the first time, promise.  


About butter.....some of our vegan members are giving me a hard time about all the butter i talk about in how to cook things....guilty.  So, just to let you know, extra virgin olive oil is a much healthier alternative to butter....or you can go half butter and half extra virgin..sorry kathy and jerri.   my doctor recommends i give up butter and wine, but then i say, then what is worth living?  not a good attitude.  so.....i will be more conscious about providing alternatives to animal products....and remember, everything in moderation.  I would like to recommend an investment in the cook books from Alice Waters of Chez Panisse Restaurant.  She started the restaurant movement to fresh local organic produce as the basis for outstanding vegetarian menus...they are simple and to the point, yet delicious.  


We invite all members to come and visit the farm and see what bio intensive organic farming is all about.  Bring your children and your friends......after the visit, drive 4 mles south  to Owl Creek Vineyard.....the award winning winery of Southern Illinois...absolutely the best wine in the region, a great new chef pairing All Seasons certified organic produce with award winning wines.  Expect a beautiful outdoor deck amoung the deep woods of Southern Illinois, great wines, and really tasty food for pairing.  Very peaceful and beautiful setting for what's best in life.  



CSA Day is Today Thursday July 20th and Tomorrow Marion Friday July 21stJuly 20th, 2017

Hot hot hot........pickup your share early or let me know to put it in the cooler.  Co op members look for us either right inside the co op door OR out in the parking lot with the  all seaso

New recipe: Summer Squash and Zucchini- storage tips and recipesJuly 14th, 2017

Summer Squash and Zucchini Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag or air-tight con

New recipe: Zucchini Dessert SquaresJuly 14th, 2017

3 cups flour 1 1/2 cup sugar 1 cup cold butter or margarine 1/2 tsp cinnamon 1/2 tsp salt Filling: 8-10 cups peeled and cubed zucchini 2/3 cup lemon juice 1 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg In

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