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

Posted 4/13/2014 2:18pm by Jill Rendleman.

Your share arrives in one of the best storage containers known for produce.....a waxed box....so if you are in a hurry, just set the box in a cool location (35 to 50 degrees) and deal with in  later.  A good idea however is to get produce out and into your fridg as soon as you can.  The lettuces and greens you will get early in this season like to have air and also be moist.  I take them out of plastic and place in a damp paper or old dish towel, the thin dishtowels sold at BBB, or one of the great bags they sell at the Co-op if you can afford it.  Old torn up sheets work very well also.  I wrap damp towels around produce like cloth diapers or use damp Co-op bags...i now have 3.   Here are some pics....asparagus is coming in next week or so!!!!  

Co-op Bags





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 4/11/2014 8:37am by Jill Rendleman.

Your first CSA box contains spring spinach, red romaine, and baby dill.  Spinach is one of my favorites as it is one of the greens that has lots of micronutrients as well as vitamins and is on the top ten list of things we should eat certified organic.  It is a great detoxifier and wonderful for digestion as well.  More to come next week.  We chop up leaves and stems into more bite size pieces for a salad of spinach, a favorite nut, a favorite red fruit or red pepper, a little blue or feta cheese, tossed with a sweet dressing such as Brianna's Strawberry Vinaigrette....or just olive oil and vinegar with a pinch of honey and lemon.   Red Baby Romaine is best with a light dressing and a splash of lemon, or is good as a crisper on sandwiches.  Dill is my all time favorite herb, i add it to salads, soups, and really good on fish......or chop and put it into cream cheese or mayo....good on crackers, bagels, sandwiches.  

Go by the Co-op, check your doorstep, or come by the farm to get your box as fresh as it can be!   Please text me or call me with any questions or changes after this first member share!

Do you have a favorite veggie?  Let me know and i will try to grow it!   

What's coming up?  Asparagus is coming out, strawberries look like they made it, PacChoi and lettuce greens survived the torrential rains last week.....but may be set back a bit!  Cucumbers planting in high tunnels yesterday....stay warm now please!  

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 4/8/2014 3:38pm by Jill Rendleman.

Spring/Summer 2014 Members.....your first produce share starts on Friday April 11th for home delivery folks....and Thursday after 1pm for Co-Op and On Farm Pickup.  Saturday for market pickup.   Hope you all are ready for the tasty and interesting greens and produce coming soon!  

After an unusual winter, we are now experiencing an unusual spring....but the days are getting warmer and longer!  After every single row cover came off during the tornado warning Thursday nite, the asparagus started peaking out on Friday.  Another reason I try to never complain about what weather comes our way!  

Here are some things to know & do:

1.  Please go to http://www.allseasons-farm.com/login to set up a member password and check your pickup location, share size, contact information, etc.  Make any changes necessary.  Call me for questions or if you make a last minute delivery location change.   618 308 0217  jill

2.  Your share will be in a box that is labeled with your name.  Co-Op pickup is at the produce window or ask at the service desk as you walk in.  Farm pickup will be at the tall white barn in the cooler in the back.  Home delivery will be on your front doorstep.  Please RETURN THIS BOX next week....home delivery leave on your doorstep.   If someone else picks up your box, they must say your name.  If you pickup at the Co-Op take a moment to thank the person who gets your box...they are taking work time out to help people like you who support local food production.  

3.  Directions to the farm can be found by clicking  http://www.allseasons-farm.com/map/directions/158/   or call me if you have trouble the first time.  Please drive slowly as there are helpers, children, dogs, chickens, grandparents, and all manner of things crossing our lane at any time.  Try to stay on the gravel as the shoulder is very soft.  

The first couple of weeks there may be some adjustments needed, please feel free to call me about any question or change that can make this a better cooperative experience for all.   

Your first box will have some lovely spring spinach and another green as well.  Be patient early on......as the season progresses, a larger amount and variety of healthy organic produce will appear in your box!    Stars of the spring coming when the sun blesses us.......asparagus, spicey greens mix, strawberries, and snap peas!

Looking forward to meeting new and returning members!  your farmer, jill


Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

CSA Pickup Reminder Thursday Oct 11 and Marion Friday Oct 12thOctober 10th, 2018

CSA Members will enjoy white turnips, fresh lettuce, new fall potatoes, kale, and last of season heirloom tomatoes!   Kale a top mashed potatoes is one of my favorites!   Remember to call or

Photo(s) added: Hungarian Hot WasOctober 6th, 2018

New photo added:

Photo(s) added: Hungariran Hot Was, !st Fall CSA Share, Fall Greens, Mixed Sweet Green Peppers, First Fall Share, First Fall Share, Sweet Red Bell Peppers, Hungarian Hot Wax, CSA 1st Fall DropOctober 5th, 2018

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