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

News and Blog

Welcome to the blog.
Posted 11/19/2017 8:41pm by Jill Rendleman.

Happy Thanksgiving Week......members can look forward to loads of sweet potatoes, spinach &/or greens, pecans, parsley and other fall delights.  

CALL or TEXT 618-308-0217 if you want to be put on HOLD this week.....let me know if you want a double box the following week or a friend is picking up etc.  

brrrrr.........trying to keep the frost off all your growing food.  had a huge wind and rain storm yesterday followed by freezing temps last night.  my my!   grandson sawyer in the spinach tunnel.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/15/2017 8:04am by Jill Rendleman.

CSA pickup for Thanksgiving week will be on TUESDAY Nov 21st for both Carbondale and Marion.  Same times associated with same places, but TUESDAY not Thursday and Friday.

If you DO NOT want to pickup next week, PLEASE let me know.  It is an extremely busy time for us, so not doing boxes for members who are out of town saves us time and doesn't waste food.  CALL or TEXT 618-308-0217 do not email.....any pickup changes you have for next week.  Members may:

change the location of their pickup

if you select the co op or the farm for thanksgiving pickup....your box will stay there until you are ready to pick it up at the farm cooler or the co op cooler.  

opt to get a larger box the following week

have a friend pick up the box

Thanksgiving box will include lots of sweet potatoes, pecans, spinach, parsley....not sure what else yet.  take care, jill



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/15/2017 7:50am by Jill Rendleman.

Members will enjoy local sustainably grown oyster mushrooms from Flyaway Farm.  New fall potatoes, a lovely pink with great flavor.  Last of the season tiny gourmet aka pick before they get frosted cucumbers, eggplant....no so pretty but good.  And more garlic to savor.  A greens mix will come along with all for salads or braising.  

PLEASE let me know if you hate eggplant and would like something else in its place!  Look for wonderful eggplant recipes at www.allseasons-farm.com.  I didn't like eggplant until I found the right way to not make it mushy.  High heat braising for a short time is the key.  Take it out immediately and place on paper towels.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/13/2017 6:33pm by Jill Rendleman.

I must admit a bias towards butter.  I was raised a Union County , thus Southern culture, cook.  Most Union County first settlers came from the Carolinas.   Over time I have realized that what I helped my grandmother cook in Anna on Sunday morn before church, was probably my first introduction to healthy eating.   We got up at 6am and my grandmother was already up, coffee, sweet rolls, and other enticements to be a part of Sunday dinner.  About 6:30 we started the red beans, cleaned any greens we had, tossed the chicken in flour and put in oil and laid out when cooked through, set the table, added the blackberry jam and butter,  and did what ever else we could before the 9am leave time for Sunday school and church.  Yes, I remember wearing of white gloves to church, thus, I must be old.  

What I do remember is upon the setting of the meal......there was a good consideration of the combination of palet considerations.....flavor, texture, tart or sweet, greens offset by mild white potatoes mashed, herbs from the garden leaving a distinct impression to blend the combination.  Pickled versus sweet jams also another considerations.    I did not fully recognize this until I was much older.  

Here is my comment......butter is an ingredient that provides a mildness.  Not in all situations, but in developing beans and rice, or in a soup that includes whole or diced tomatoes.  What a difference, one tablespoon of butter could change the world.  The depth, mild tenor, and flavor enhancements of butter are respected here.  that being said, I do try to limit butter to a flavoring role.........olive oil is the work horse I have come to know......and it is much better for us all than butter.   thus.....I use butter whenever it seems I have too, and mostly olive oil the rest of the time.  Thanksgiving is next week, I bought 4 lbs of salted organic butter for a potential family event of 25.  So.....I am still stuck on butter.  Transformation continuing ........

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/8/2017 7:36am by Jill Rendleman.

Members will enjoy butternut squash and fresh local sustainably grown ginger from friends and local farmers, River to River farm in Tunnel Hill.  Be looking up those butternut squash soup recipes that include fresh ginger...wow, what a difference fresh ginger makes.   Fresh ginger doesn't have that brown dry skin as in the groceries....but a delicate pink yellow skin and mild flavor, you will love it, but you don't need much.  Also look for lettuce or greens!  

Ginger should be stored in your fridge in a paper bag, or you can also freeze it a plastic container or bag for use over the holidays.  Ginger is great in small slices added to warm tea and great for the stomach.  Some of us add it to our teas or waters all winter long.  The high price of ginger is due to it takes 11 months to grow it in Southern Illinois and a lot of care.   

 

Here is how we like to cook butternut.  Brush with olive oil, put butter in the center, salt and pepper, cook until knife goes in easily, but not so much it is mush...remember it will cook a little after you take it out.  Should be al dente!  Enjoy





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/31/2017 1:41pm by Jill Rendleman.

So nice and warm today.....sun out and no wind so we moved Big Cool, our largest high tunnel, for winter plantings.  Took me, Abby, Cleto, and Bill about 3 hours to prepare this 30x100 high tunnel, for moving.  The moving took about 30 min only.  So nice to free up the soil Big Cool was covering all summer.  Now that soil will get real rain and sunlight all winter long.  We will soil test and make sure there are healthy microbes and nutrients working over the winter to restore the soil after a long summer of tomatoes and heat.  A little clover, sea kelp, and worm castings will make it happy after working so hard to make heirloom tomatoes.  Its nice to give the soil a winter vacation and treat it with the care and respect it deserves!    

So whats in the box this week?  Thinking there will be some kale, spinach, specialty turnips, beets, parsley, onions......but not totally sure about all that.  When the frost forecast came up we had to cover all the outside plantings.......I still haven't looked in all to see what got toasted by the freezes......but most likely the basil!!! 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/24/2017 11:51am by Jill Rendleman.

Members will enjoy some end of season delights as well as some fall goodies.  Yellow zucchini, basil, green onions, spinach, carrots, lettuce....it will be nice!  Use your imagination....the yellow zucchini is mild and very pretty.....one of our favorites.  

The weather has us a bit scared, its going into the 30's over the weekend so today we are getting out the row covers to protect our outdoor veggies from the frost.  Off course its windy today and not so much fun as the plots are muddy too.  Whoa is me!  It is beautiful weather to be out in tho, much nicer than 98 degrees and humid!  We are doing what we can, but just a note that you may see a bit of frost damage in the next few weeks.  Generally we have row covers up by now, but the weather was so hot we had to use shade cloth! so hot to cold all in about 10 days.  

We covered up the blueberry plants and planted garlic as well, so the rain and cool was good for those!

Bon  A Petite!   please take a minutes to look at some of the recipes on our website at www.allseasons-farm.com.    your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/20/2017 9:14am by Jill Rendleman.

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color is bright and beautiful.  You can put them both into a really healthy soup, I start with lentils (which take like 20 min to cook versus beans many hours) boiled until almost tender in a veggie or chicken broth.  When the lentils are about tender, I add chopped onion and older fresh tomatoes or a can of whole tomatoes.......when those flavors have come together, I add the chard and/or other greens right at the end and simmer lightly.  You never want to bring a soup to a hard boil, just a light simmer, as you are layering in the flavors.  Curry is a nice spice to add, but whatever you like.  Like many soups, this will be better on the second day and on the third!  

Chard on its own is great.......just take two minutes to cut up all.....I use a big knife and I don't do the thing of separating leaves from stems, just cut them all up at once, then toss them into hot olive oil, season with salt and pepper, I do add a touch of butter to chard at the end to soften the taste.  

Greens and sweet potatoes are one of my favorite fall dinners and a very healthy one at that.  

The big ugly white and red roots are fall French radishes out of control, they will have some heat.....we wash then slice ours into ice water, then add rice vinegar and salt and put them on salads.  Another thing is to put a lightly sweet dressing of olive oil, vinegar, and honey and soak in that 5 or so minutes before serving.   Look for more recipes at our farm website  www.allseasons-farm.com/recipe.   These are all great recipes from CSA farms and restaurants that use CSA veggies.  




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/18/2017 9:00am by Jill Rendleman.

All went well last week.....thanks to members for returning boxes or bringing totes!  The weather has been fabulous for greens like fresh spinach so look for more of those.....I plan to put chard in the boxes (we have chard lovers)  so if you are a chard hater (I think I know who you are) I can substitute kale, but keep in mind, kale may be in the share next week.  Greens this time of year up your immune system and prepare it for winter, its a great time to put greens in olive oil with a little garlic and salt, toss them lightly till they are cooked through, and put on top of a baked or mashed potato.  The heavy rains took their toll on some of the more delicate plants and you may see a bit more dirt has splashed up onto bottom leaves.  Love this time of year, the bugs are starting to go away and the plants thrive in cool nights and warm days.  Got the new garlic planted yesterday......soil was nice and moist after the rains.....was plain old dust before.  More later......your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/14/2017 12:32pm by Jill Rendleman.

I really like this article as it summarizes the ways a Csa can make you a happier and healthier cooking cook!  enjoy, your farmer, Jill

by Katherine Deumling of Cook With What You Have

A CSA share offers a plethora of produce every week and with it varieties we may have never seen before, let alone cooked—a delight and a bit of a challenge, for sure.

Fresh, delicious vegetables chosen for me week after week is my idea of heaven. It hasn’t always been but I get more hooked every year. I’m hooked on the deliciousness, on not having to make any decisions about what vegetables to purchase, and on the creativity it inspires.

So, how does one get hooked?

Stock your Pantry, Two Ways:

Shop mostly to restock rather than for specific dishes. You’ll spend less time (and money) running to the store for last minute items and can instead spend your time cooking, eating, and creatively using what you already have.

This is a basic list but you certainly don’t need everything listed to cook many dishes. And, your pantry will reflect your particular taste. This is just a loose guide.

Purchased Goods for Pantry, Fridge and Freezer:

  • Lentils; French green, red, brown
  • Beans: black, pinto, white, chickpeas
  • Grains: brown and white rice, barley, farro, cornmeal/polenta, quinoa, pasta, couscous, bulgur
  • Seeds & nuts: sunflower, pumpkin, hazelnuts, walnuts, peanuts, almonds, etc.
  • Spices: cumin, coriander, mustard seeds, dried chilies, turmeric, caraway, paprika, cardamom
  • Herbs: thyme, oregano
  • Vinegars: cider, rice and red wine
  • Oils: olive, sunflower, coconut, sesame
  • Hot sauce, soy sauce, fish sauce
  • Dairy products
  • Eggs
  • Lemons and limes
  • Meat and fish in freezer: sausages, bacon, chicken, etc.

Semi-prepared Items:

When you have a little spare time you can add semi-prepared items to your fridge/ pantry that will make life much easier and tastier when you don’t have those extra few minutes to get a meal on the table.

  • Make a jar of vinaigrette and keep it in the fridge. Dress lettuces and greens as well as roasted vegetables or plain chickpeas/beans with the same vinaigrette, adding some chopped herbs and toasted seeds. Be creative!
  • Cook a good quantity of beans. Put beans out to soak before you go to work in the morning. Cook them that evening while you’re in the kitchen cooking something else for dinner anyway and have them ready for the next day or freeze half.
  • Cook twice as much rice, barley or farro as you need for any given meal and freeze half of it to make fried rice, rice and beans or a soup the following week on a particularly busy night when you need the head start.
  • Toast a cup of sunflower or pumpkin seeds and keep in a jar. Your salads will be better for them; your soups will have added crunch; your snacks will be cheaper and more nutritious!
  • Use a whole bunch of parsley or cilantro to make a quick, savory sauce with garlic, olive oil, lemon juice or vinegar. Stir in some thick yogurt for a creamy version. Having a flavorful component like this on hand means a plain bowl of rice or beans or a fried egg turns into a meal in no time.
  • Make chicken or any other meat, fish or vegetable stock and freeze.

Free Yourself from Strictly Following a Recipe
& Learn to Improvise and Substitute.

The more you cook—and you will be cooking (!)—the easier and more fun it is to substitute and adapt as you go. Families of vegetables such as brassicas and alliums have certain common characteristics that in many cases let you substitute one for another. However, there is no real shortcut to learning how to do this so experiment as much as you can—you’ll have plenty of opportunity. Here are a few general guidelines to get you started.

Root vegetables love to be roasted as do brassicas like kohlrabi, cauliflower, romanesco, Brussels sprouts and broccoli. Cut up, tossed with a little oil and salt and roasted in a single layer, they are delicious as is or can serve as the foundation for soups, mashes, salads, etc.

Onions, like their allium compatriots, shallots, scallions, leeks and garlic, are pungent raw and quite sweet cooked. If you don’t have an onion by all means use a leek, though leeks are sweeter and you might add a little acidity to balance it out and leeks are not so good raw. Scallions (green onions) and shallots can be substituted for onions and vice versa in many recipes, raw or cooked.

Sweet potatoes, potatoes, celery root, rutabagas and turnips and sometimes winter squash can often stand in for one another in mashes, gratins, soups and stews.

Broccoli, Brussels sprouts, cauliflower, spring rabe and romanesco, all brassicas, have similar flavors and behave similarly in many dishes, though certainly not all. Mashed cauliflower is delicious but I would not mash Brussel sprouts.

Leafy greens are eminently substitutable. Chards, beet greens, kale and collards, are all good raw (very thinly sliced) when young and tender. They behave quite similarly when cooked and can be mixed and substituted for each other at will. Turnip, radish, and mustard greens are all tender and often interchangeable, though radish tops are a bit fuzzy raw. Make sure to blanch those.

Get Good at a Handful of Dishes that Showcase most any Vegetable.

It’s not so hard to keep up when you have a handful of recipes that can accommodate most any vegetable and in a variety of combinations.

A simple frittata elevates most vegetables, from leafy greens to peppers, peas, herbs, potatoes and both summer and winter squash.

Pan-fried vegetable fritters/savory pancakes/patties transform mounds of vegetables of all kinds into savory nuggets. Broccoli with parmesan, leftover mashed potatoes, leeks and plenty of parsley, rutabaga and carrot latkes, Japanese-inspired cabbage pancakes with scallions, sesame oil and soy sauce. . .

Fried rice with loads of finely chopped vegetables; simple Thai-style coconut milk curries; and soups and stir-fries, of course, are all good vehicles for delicious CSA produce.

A quick, stove top version of mac ‘n cheese with whatever vegetables you have, chopped finely, never fails to be devoured.

Finally, recipes can often accommodate way more vegetables than they call for. Perhaps a recipe calls for 1 lb of pasta and 3 cups of vegetables. Invert that ratio and use ½ lb of pasta and 6 cups of vegetables or just add more vegetables and have plenty of leftovers. You’ll figure out how to make such changes and have recipes and tips work for your particular selection of produce.

Get comfortable making a few of these dishes and make them your own, with different spices, herbs, cheeses.

And then. . .

Cooking (with a CSA) can in fact simplify one’s life—a way through the general madness and a treat for the senses and body. Yes, this is work and it takes time and organization but the deliciousness of that regular infusion of produce is well worth it!

Cook With What You Have offers subscriptions for both CSA Farms and individuals to an online Seasonal Recipe Collection, organized by vegetable. It includes not only 600+ recipes but posts such as Lettuce Management and the Dressing Jar and recipe categories such as CSA Heavy Hitters and Meals that Make Great Leftovers and Pantry Stocking Guides. Katherine Deumling, owner of Cook With What You Have, wrote custom weekly recipe packets for CSA Farms in the Willamette Valley in Oregon for years before expanding her cook-with-what-you-have approach to cooking to this more accessible platform for farmers and eaters everywhere. The Seasonal Recipe Collection covers 80 vegetables, herbs and some fruits. Katherine’s enthusiasm for vegetables, any time of year, never wanes and the site is regularly updated and expanded with tips, recipes and lots of reasons to love produce!



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder THURSDAY April 19 and FRIDAY April 20April 18th, 2018

Members will be enjoying Tatsoi, a lovely asian green, our famous mixed lettuce mix, a nice big bunch of parsley, and either some greens or beets...no decision on that yet this am.  Tatsoi is gre

Ideas for CSA Members....from All Seasons Farm CSAApril 11th, 2018

this is a bit long....but it is really good info if you are in a CSA and want to start eating....and thus cooking differently.  happy reading!  your farmer, Jill Katherine Deumling

CSA Pickup Reminder THURSDAY April 12 and FRIDAY April 13April 11th, 2018

Look for more great greens this week.......starting with some wonderful green kale,  which will go nicely with some farm grown potatoes, along with red and green romaine, and spinach which we are

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Blog archives