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Posted 1/23/2014 4:51pm by Jill Rendleman.

CSA members can now sign up for Brown Egg Shares!  Our Rhode Island Reds are free range and eat Certified Organic layer feed and are laying beautiful light brown eggs with deep orange yolks and a wonderful taste and texture.  Memberships are limited as this is a very cold winter which causes them to lay less and this is the trial run for Egg Shares.  Only CSA members can hold a Brown Egg Share.   Sign up on line by going to your account and adding the membership.....or just give me a call and i take your order over the phone.  Let me know if you have problems signing up on line as i just set that up.  

Also in your box is a CSA flyer......almost everyone of our members is a referall by another member.  If you have a chance, please post the flyer where your collegues, friends, and family can see it...but more importantly, tell people about our CSA as you see it, and encourage them to check us out.  There have been a few not so good CSA experiences in the area, and i think we are having a hard time overcoming the perception that CSA's are poor quality, late or inconsistent in delivery, or not enough product.   

This Spring/Summer should be a great experience for CSA members with the addition of more strawberries, new asparagus, rhubarb, brown eggs as well as products from other sustainable grower friends in the area with mushrooms, sweet potatoes, winter squash, noodles, and more.    


Remember the deadline for early sign up discount is March 1!  tks jill





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/23/2014 4:27pm by Jill Rendleman.

Mixed lettuce greens, spinach, sweet potatoes, and butternut squash adorn your box this week.  In addition, some home made noodles from K-Noodles.  Kelly uses all natural ingredients for her wonderful homemade noodles.  She has a variety of different types and flavors of noodles, I like the garlic chives because it goes well with spinach!  Read the package description to see that these noodles need very little cook time....just in and out of the water basically or you will end up with moosh.  If you braise the spinach in a little olive oil and garlic and salt while cooking the noodles, then take a small handful of shredded parmesean and a little shredded mozzarella cheese and toss together with a little olive oil or butter....wonderful.  If you set the sweet potato in the oven to roast about 30 minutes before at 350, then you will have a hearty, healthy colorful meal.  K-Noodles sells at the Carbondale Community Market at CCHS or you can call her on the contact information I included in your box.  I sent out the butternut squash soup recipe prior, so i wont repeat, but also to note, if you were going to save the sweet potato for another meal, you can  carve up a little of the butternut and braise it and toss into the noodles.   

The winter has really been severe and I appreciate your patience with the winter crops.  When produce is flowing like it did early fall,  that bounty is shared with CSA members by going above normal counts in the boxes.....hopefully you remember that and like me, dance to the sun rays and pray for more soon!   Do expect lower than normal box levels in the coming weeks, to be made up for later.  thanks for your patience.   jill

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/17/2014 7:55am by Jill Rendleman.

Pac Choi, spinach, arugula, and turnips fill boxes this week.  We've talk about most of these except not so much about arugula.  It took me a while to like arugula, mostly because i kept trying one leaf at a time.   One day i was delivering to the Co-op and the produce people were having their own apple tasting feast behind closed doors....they had to invite me since i was there with produce....including arugula.  I opened the box to show them how pretty it was and one of them wrapped it around an apple slice and coooed like a happy chicken, so we all tried it.  That's when i discovered the wonder of the combination of tangy sweet with the spicey hot of arugula!  A few minutes later, we put some goat cheese in the arugula apple wrap and it got even better.  After that, i was pretty well sold on arugula as an intensely flavored, and densely nutritions green that was best paired with a light but sweet dressing, such as a sweet Italian, and that anything added to an arugula salad in the way of a crunchy sweet fruit or nut was pretty close to heaven.  Dried cranberrys, in season strawberries, raspberries, blueberries are great additions.....plus a few roasted pecans, and just a little goat or feta or blue cheese......add a squeeze of one lemon and a sweet italian or honey mustard dressing and wow. 

Reminder to current members that deadline for Early Season Discounts for Spring/Summer 2014 Share is March 1.    New crops coming on this spring include asparagus, micro greens, strawberries, and rhubarb......as well as the top ten favs....corn, tomatoes, beans, etc etc.   Call me or sign up on line.  

Any problem with box labels?  Let me know.  

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/9/2014 7:16pm by Jill Rendleman.

Great spinach soup recipe at the end!  Keep reading.....Spinach rules the boxes this week, but there is some great repeats from last week as well.....the strong flavored celery and the mild pac choi, along with some baby sweet potatoes.  We often make a meal of steamed spinach and a baked sweet potatoe....so good together.  Place a little olive oil and a bit of water in a shallow pan, heat up, add the spinach, and stir until it just turns colors, add minced garlic and heat a little more, remove and eat at once!  Sweet potatoe is great just baked at 375 until a knife goes in easily...but not so easily that its mush....remove sweet potatoe while still a little firm, it will continue to cook out of the oven.  The other night late there was a cooking show on where the lady baked the sweet potatoe, added sugar and all sorts of things to the mush, added it back to the sweet potatoe, then covered it in apples, cranberries, and pecans and topped with syrup.    The only reason i can see for people coming up with recipes like this.....they must be getting sweet potatoes that were industrially grown, are old, and have no taste.....thus the adding of things that have a taste and add calories and most likely, non organic ingredients.  After you bake a sweet potatoe, you dont have to add anything at all to enjoy it's natural sweet taste...maybe a bit of butter and a pinch of salt is all i would add if anything.   Think sun, think longer days, think spring!   Remember early sign up for discounted spring/summer shares ends March 1.  


Here is a great recipe for Italian Spinach Soup.....it has a nice clear type broth, but is hearty, thus the name.  The Italian sausage in the recipe can be replaced with Turkey Italian sausage, Vegetarian Italian sausage (they have it at the Co op), or you could leave it out completely and just add more herbs.  i like to cook my cannelloni beans rather than using a can, as they stay more firm, but it takes more time.  The green ingredients in this soup are very dense in nutrition and help keep the immune system strong in the winter time.  


Hearty Italian Soup


1 16 oz. pkg. Italian sausage (I used ground Italian turkey sausage)
2 tsp olive oil
1 lg onion, diced
2 garlic cloves, minced
1 tsp of dried red pepper
48 ounces chicken broth
2 15 oz. cans cannelloni beans, rinsed and drained
2 14 oz. cans diced tomatoes
1 tsp. dried Italian seasoning
5 oz. fresh spinach (or more to taste)
1 /4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved parm cheese

Cook sausage in hot oil in Dutch oven. Remove sausage, reserving drippings in pot.  Sauté onions 3 min. until tender.  Add garlic and sauté about one minute.  Return sausage to pot.  Stir in broth and next 3 ingredients, bring to boil, reduce heat and simmer for 25 minutes.  Stir in spinach and next 2 ingredients.  Cook, stirring occasionally for 5-6 minutes.  Top each serving with Parm cheese.  


I served this with toasted bread with parm cheese and a green salad.

Yum yum!  jill

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/3/2014 11:03am by Jill Rendleman.

Early notice of the discount available to CSA Members who sign up for Spring/Summer produce shares by March 1st, 2014.   The discount is substantial (more than 10%) and will be taken at checkout after you have signed up for the new season online.  The discounted membership price is a discount I can pass along to members since  the farm gets discounts for seeds and other materials purchased early.   If you are a current member, click at the top of the CSA page where it says, Sign Up for Returning Members.   You can also call and sign up with me over the phone.  

The Winter share season last box will be delivered on Thursday, March 20th.   The Spring/Summer share membership is 25 weeks with the first delivery on April 10th.  This is a 2 week break for me to plan the new season, order new boxes, get our packing area in order, and get all new and old membership details in place.   

Prices have not changed with Half shares  $14/wk and Full shares  $24/wk. both for 25 weeks.  Several members are moving up to the Full Share after getting into the habit of eating more fresh veggies each week!   If you sign up on line, you can set up your memberships on payments through PayPal or by making payment with your credit card.   You do not have to be a member of PayPal to sign up.  A downpayment is required to get your membership started.  

Please let me know asap if you have any problems signing up online or if you have any questions about the upcoming season.  Last year member input caused me to make a big design change in online sign up, so your experience is a good as members feedback and suggestions.  





Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 1/3/2014 10:16am by Jill Rendleman.

Fresh spinach and baby lettuce greens fill your box this week.  A good way to clean out toxins from the holidays!  Also you will find leafy baby celery, great for soups, roasts, stews.....very intense flavor, not grown in water like supermarket celery.  Also, a little more pac choi for your stir fry or smoothies....also adds a very nice crunch to salads.  Box is topped off with sprigs of fresh dill.....great in potato dishes, soups, fish and chicken, really just about any dish can be improved with dill.   Since we are approaching lettuce season, you may want to consider buying the lettuce cloth bags at the  Co-op....these keep freshly washed greens and lettuces from getting slimey from sitting in a plastic bag.....also great for almost any other vegetable.  A good investment all around.  Enjoy!   

Jill Rendleman

All Seasons Farm

9535 US Highway 51 N

Cobden, Illinois 62920

Allseasons-farm.com

facebook/AllSeasonsFarm

618-308-0217

Posted 12/31/2013 9:05am by Jill Rendleman.

Happiest of New Years.....In you box this (or should i say last) week you would have found butternut squash, pac choi, and a bag of fresh spinach.   I have a great recipe for butternut squash soup as well as one for roasted butternut from Cook's Illustrated....both of which are great on these cold winter days.  Squash should be kept at around room temp or a little cooler, but not in the ice box....it will stay good for months if you have lots of leftovers from the holidays.  Spinach is something I crave after all the carbs and white starcy foods and sugars of the holidays.....include it in a salad, or smoothies, or my favorite, lightly stirred with olive oil, a bit of water, salt and garlic.....a perfect companion to beans on new years day or with sweet potatoes or roasted squash!  

We have been finally getting some sun shining through the gray days and so some new growth in the high tunnels.  Baby lettuce greens will show up in your next box as well as more celery and spinach once more!  I have been busy ordering seeds for early spring as well as our blueberry bushes and more rhubarb plants.  The days are getting longer and the excitement over starting new plantings is growing!   As many of you know, I spend hours looking for just the right varieties that have old fashioned taste and excellent quality ratings and  that also do well in the mid south region.  Yesterday I spent several hours talking to blackberry nurseries trying to find the deep rich tasting smaller original blackberry versus the the oversized tastless syrupy new varieties, but i learned a lot and finally found an original high antioxidant almost wild small variety!  yes!!! 

Roasted Butternut Squash Soup

 

 

1 butternut squash

¼ cup diced onion

2 oz butter

½ cup chicken broth

¼ tsp cinnamon

1/8 tsp cardamon

1/8 tsp ginger

½ tsp pepper

1 tsp salt

2 tablespoons brown sugar (optional)

 

  1. Cut butternut squash in half lengthwise and remove the seeds.  Place squash face down on a greased baking dish.  Roast at 350 degrees for 45 minutes or microwave on high until tender (try 10-12 minutes).  When squash is tender, scoop out the squash and discard the exterior.  Puree squash in a food processor or blender until smooth.
  2. While the squash is baking, sauté onions and butter in a pan over medium heat until onions wilt.  Add chicken broth.
  3. Add roasted butternut squash to broth along with spices, salt and pepper.
  4. Add brown sugar.
  5. Simmer for a few minutes and serve.

 

Roasted Butternut 

WHY THIS RECIPE WORKS:

Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath,… read more

Roasted Butternut Squash with Browned Butter and Hazelnuts

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Watch the Video

SERVES 4 TO 6

For plain roasted squash omit the topping. This dish can be served warm or at room temperature. For the best texture it’s important to remove the fibrous flesh just below the squash’s skin.

INGREDIENTS

  • SQUASH
  • 1large (2 1/2- to 3-pound) butternut squash
  • 3tablespoons unsalted butter, melted
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • TOPPING
  • 3tablespoons unsalted butter, cut into 3 pieces
  • 1/3cup hazelnuts, toasted, skinned, and chopped coarse
  • 1tablespoon water
  • 1tablespoon lemon juice
  • Pinch salt
  • 1tablespoon minced fresh chives

INSTRUCTIONS

  1.  

    1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.

    2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.

    3. FOR THE TOPPING: While squash roasts, melt butter with hazelnuts in 8-inch skillet over medium-low heat. Cook, stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 minutes. Immediately remove skillet from heat and stir in water (butter will foam and sizzle). Let cool for 1 minute; stir in lemon juice and salt.

    4. Transfer squash to large serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve.

     

 
 
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.

 

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

New photo added:, , , , , , , ,

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