9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 8/6/2014 2:50pm by Jill Rendleman.

Co-op Pickup Thursday 3pm to 6pm (call if you need me to stay later)

Town Square Market Thursday 4pm to 7pm (always inside)

Home Delivery Thursday generally noon to 3pm

On Farm Pickup Thursday anytime after 1pm

CCHS Market Saturday 9am to noon

Your box this week will contain new potatoes, dill, peppers, Red Russian Kale, tomatoes, green or yellow zuchinni, and Chinese eggplant. We will be checking green beans again today to see if they are ready for tomorrow. Last nite we fried the new potatoes in olive oil, garlic salt, and herbs....and did the same in different skillet the peppers, onions, eggplant, and zucchini with seasonings and herbs, and then tossed them together! yummy!





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/1/2014 8:09am by Jill Rendleman.

Fresh food in your share that may be new to some.....the mixed greens in a bag.....this is a mix of tatsoi, mizuna, baby kale, arugula, mustard greens, and etc....it is NOT lettuce, so it has a very different taste.  Many members toss mixed greens into a lettuce salad just for a difference, others like it on its own with a lite sweet dressing like olive oil, rice vinegar, and a little honey.  Another option is to quickly add to hot oil maybe with a little onion or garlic and eat as cooked greens (without the ham hock like grandma used to do).   Also in your box are Fairy Tale Eggplant....the tiny eggplants that we call "grillers"  because you can slice them up and toss with olive oil and garlic and some herbs and salt and throw them onto the grill or skillet and they are done quickly!  We lucked out on the cool mornings enjoyed by lettuces so nice lettuce this week....but maybe not in August.   Remember that there are great recipes on our website gathered from other CSA farms around the country..  click on  www.allseasons-farm.com/recipe  .  On the right side if you scroll down you can see a place to search a particular veggie for recipes.  

Next week look for KALE that will have some bug bites but still great.....here is what one member shared about kale chips.....I made kale chips the other day and they were very good. I slid the leaves off the stems of the kale and broke it into pieces and put it on a baking sheet and drizzled olive oil on it and massaged it around on the tin and sprinkled garlic salt on it and baked it about 25 min at 3 25 and scraped it off with a spatula and it was very good.



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/30/2014 12:11pm by Jill Rendleman.

A friendly reminder of your certified organic CSA share waiting for you!!  This week's share will include sweet bell peppers, lettuces, greens, heirloom cherry tomatoes, cucumbers, more warm season veggies, and herb probably will be cilantro!  Is there something you really like?  text me and we will try it!   If you are running over with a veggie.....remember now is the time to slice it up and throw into the ice box for winter soups...(consider a spiralizer to make zucchini into spaghetti.  we are now planting winter butternut, acorn, pumpkin, fall lettuces, fennel, and greens, etc.  

Co-Op Pickup  3pm-6+pm Thursday  (text or call if not picking up)

Town Square Market  4pm-7pm Thursday

Home Delivery   Thursday

On Farm Pickup   Thursday after 1pm

CCHS Farm Market   Saturday 9am to Noon.

Remember you can text or call me to put your share on hold, and get extras the following week.  Also, anyone can pick up your share for you as long as they mention your name.  Lastly, you can change your pickup location if you call or text prior to Thursday.   Please let me know by wednesday evening as thursday is a mad rush around here!  thanks again for all your support throughout the year.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/23/2014 7:15am by Jill Rendleman.

Happy reminder to pick up your shares tomorrow, Thursday!!!  or Saturday for Market.  Thanks to Co-op share pickup members last week for an almost 100% pickup!!!  In your box this week.....look for lettuce, kale, leeks, new potatoes, tomatoes, cucs, eggplant, and a few others!  

Co-Op  3pm-6pm (or later if you call me)  Thursday

Town Square Market  4pm-7pm                 Thursday

On Farm  after 1pm                                    Thursday

Home Delivery                                           Thursday

Farm Market  9am to noon                         Saturday 9am to Noon.....at Market Manager Stand or Country Sprout Organic stand.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/16/2014 10:07am by Jill Rendleman.

Home delivery will be Friday 18th this week, not Thursday 17th.

Co-op Pickup 3pm to 6pm Thursday 17th.

Farm Pickup Thursday anytime after 1pm.

CCHS Market Pickup 9am to Noon Saturday.  

Thanks to all for returning boxes!!!  jill

Look for some lettuce and/or greens in your box this week as well as some local blueberries and cherry tomatoes, fresh mint or parsley, and .....most likely eggplant.....anyone tired of eggplant yet?  Click on http://www.allseasons-farm.com/recipe  for eggplant recipes and more.  Members send me recipes and i will post them on our recipe board as well.  Potatoes are looking well.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/27/2014 7:59am by Jill Rendleman.

Members will enjoy english cucs, green and yellow zucchini, cherry tomatoes, home made noodles from K-Noodles, and last but not least.......eggplants are on!  We grow a large variety of eggplant because I love the mix of colors.  The plants are beautiful to look look at with their deep purple flowers, soft gray leaves, and plum purple veins.... and they love the high tunnel heat.  Eggplants originated in India and then moved into the Mediterranean and Asian regions so you will enjoy varieties from Rosa Bianca to Early Black Egg to Ping Tung Long.  Eggplant should be salted prior to cooking....i like it best salted, press water that will form with cloth, then coat lightly with olive oil and garlic salt and grill or bake.  If you fry eggplant, do it hot and fast, or it gets mushy.  Many love eggplant parmesan as well.  Click recipes on our website at 

http://www.allseasons-farm.com/recipe to find interesting recipes for eggplant.  

 

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 6/21/2014 9:26am by Jill Rendleman.

Zucchini bread is often gummy or oily....this recipe has more zuc and less oil and is more tasty.  Since some green and yellow zucs may be getting "quick bread" size or you just want to do something different for Sunday morning, try this recipe.  

Use the large holes of a box grater to shred the zucchini. The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early. INGREDIENTS 1 1/2 pounds zucchini, shredded 1 1/4 cups packed (8 3/4 ounces) brown sugar 1/4 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups (7 1/2 ounces) all-purpose flour 1/2 cup (2 3/4 ounces) whole-wheat flour 1 tablespoon ground cinnamon 1 1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 3/4 cup walnuts, toasted and chopped (optional) 1 tablespoon granulated sugar INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan. 2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini. 3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar. 4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.

Zucchini plants


Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 6/19/2014 10:16pm by Jill Rendleman.

More green and yellow zucchini...you can see below that we stir fried it in olive oil with some green onion (in your box) and then poured it over K Noodles Garlic and Chive noodles.....which i wanted to get into the boxes this week but they were too full!!!

Also you have some beets (not radishes) as well as more kale, some more english cucs and just a very few cherry tomatoes.  If you see that some are green, then just wait a day or so on them...i actually prefer a little greeness to an over ripe tomato, but that's just me.  

 





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

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

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