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

 
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!  

CSA Pickup Reminder THURSDAY Aug 9 and FRIDAY Aug 10 What's in My Share?August 9th, 2018

Lettuce is back, small but tasty.  Italian sweet peppers are the star of the box, great in stir fry or stuffed with cheese and your favorite sausage or veggie and baked in the oven.  New to

Photo(s) added: Grape Tomatoes, Roma Tomatoes, Atomic Tomatoes, Tomatillos, Hungarian Hot Wax Peppers, Sweet Yellow Peppers, Young Roasting ChickenAugust 1st, 2018

New photo added:, , , , , ,

CSA Pickup Reminder THURSDAY Aug 2 and FRIDAY Aug 3 What's in My Share?August 1st, 2018

Members will enjoy a mix of sweet and warm peppers this week, along with cucumbers, scallions, yellow and green zucchini, and tomatoes.  Thanks for your help and patience last week with the picku

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