9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 9/26/2013 1:15pm by Jill Rendleman.

Last box for the Spring/Summer Season was delivered today!  Fall/Winter Season starts next Thursday October 3rd!


In your box this week is the start of Fall Kale and end of Summer lettuces!   As well as some new sweet potatoes.....and last of summer watermelon and green peppers!  We made a Kale salad the other nite for our pest management workshop...simply cut up the kale, slice a sweet/tart apple such as honey crisp, add red raspberries or watermelon, red onion, and some toasted pecans.  Add a sweet dressing or olive oil and vinegar plus a tablespoon of honey or sugar , a spritz of lemon, and toss.  Yummy.  Kale is super high in nutrients and antioxidants.  We are currently growing 3 kinds of kale so you can see which you like the best.  Kale is sweetest after the first frost when the starches in the plant will turn to sugars....so look for a taste change along into fall and winter.  We currently are clearing out the high tunnels of summer crops and getting ready for pak chois, lettuces, spinach and other greens.  We  look forward to the first frost...on or near Oct 20th.....so all the darn catepillars will die off and quit eating holes in the chard and kales!  


Thanks for your support of our farm and we look forward to seeing you this fall/winter.  Please pass the word on to friends and family about the new sustainable/organic farmers market located at CCHS along Giant City Road now...easy access and a quiet calm market with bluegrass music to shop to!  


Posted 9/26/2013 1:12pm by Jill Rendleman.

Last box for the Spring/Summer Season was delivered today!  Fall/Winter Season starts next Thursday October 3rd!


In your box this week is the start of Fall Kale and end of Summer lettuces!   As well as some new sweet potatoes.....and last of summer watermelon and green peppers!  We made a Kale salad the other nite for our pest management workshop...simply cut up the kale, slice a sweet/tart apple such as honey crisp, add red raspberries or watermelon, red onion, and some toasted pecans.  Add a sweet dressing or olive oil and vinegar plus a tablespoon of honey or sugar , a spritz of lemon, and toss.  Yummy.  Kale is super high in nutrients and antioxidants.  We are currently growing 3 kinds of kale so you can see which you like the best.  Kale is sweetest after the first frost when the starches in the plant will turn to sugars....so look for a taste change along into fall and winter.  We currently are clearing out the high tunnels of summer crops and getting ready for pak chois, lettuces, spinach and other greens.  We  look forward to the first frost...on or near Oct 20th.....so all the darn catepillars will die off and quit eating holes in the chard and kales!  


Thanks for your support of our farm and we look forward to seeing you this fall/winter.  Please pass the word on to friends and family about the new sustainable/organic farmers market located at CCHS along Giant City Road now...easy access and a quiet calm market with bluegrass music to shop to!  



Posted 9/12/2013 7:12am by Jill Rendleman.

Fall is in the air even tho it is hotter than blue blazes outside.  We are busy planting spring strawberries, mulching the spring asparagus, and planting fall lettuces and spinach and kales!  We passed our USDA Certification for 2013/14 last week and additionally obtained our egg license.  Our Rhode Island Reds are just starting to lay....the eggs are pea wee size right now, but as they get to a marketable size, you will see some in your boxes...except the vegans will get something else!  

Fall/Winter Shares begin Thursday Oct 3rd.....Spring/Summer Shares 2013 last pickup is Thursday Sept 26th.  If you have a Fall/Winter Student Semester Share it starts TODAY!  Please call me at 618 308 0217 if you have any questions about your share type, pickup, or anything else!  If you want to sign up for Fall/Winter and have not....please do so now as membership is limited.  

In your box this week are more lovely sweet potatoes....by the way, they will keep for a long time at room temp in a dry place......and the start of some fall greens.   Today you will see end of summer tomatoes, a few peppers, maybe eggplant, cucumbers....and some fresh new pac choi as well as arugula.  The herbs of the week will be mint and sage.  The mint is great added to fresh tea on hot days....the sage can be used fresh or hung up and dried for fall and winter use.  Great in squash and/or pork receipes!  Thanks so much for your continued support of All Seasons.  CSA members allow us to buy seed and fertilizer early and have a good idea about what and how much to plant for the season....very helpful in this unpredictable farming business.  Thank you again.  Jill


New Spinach in High Tunnels

Posted 9/5/2013 10:41pm by Jill Rendleman.
A little of every thing summer and some new starts into fall.....your box has cherry tomatoes, eggplant, cucs, tomatoes, fresh basil, and yes first of the fall sweet potatoes!  To compliment the sweet potatoes, I have included a small honey bear from Angie's Farm in Murphysboro.  Angie is the Market Manager for the new Carbondale Community Farmer's Market at CCHS on Sat mornings....she has the best tasting honey ever....all natural too.  Her number is on the honey bear.....a great Christmas gift or Thanksgiving table favor!   The way I love sweet potatoes the most.....just bake them until a knife goes through with just a little pressure, slice in half, sprinkle with salt and a little honey, then bake another 5 minutes on high heat to get a nice little brown or black crisp on top...and eat!  Also included in your box is fall Arugula.....a little beat up from last weeks heat and some flea beatles, but good nevertheless and very high in antioxidants.  If you dont know arugula, its a hot spicey lettuce and can either be mixed in when other lettuce greens for a different salad taste, or it can be stir fried with other veggies as a braising green.   If you eat it on its own, you will want to use a sweet dressing to offset the heat....many people like to add apple and goat cheese or feta to the arugula for a great salad.   More sweet potatoes next week!!!  spinach in high tunnels
Posted 8/29/2013 12:15pm by Jill Rendleman.

More warm season veggies with a new surprize compliments of a fellow sustainable biodynamic farmer....Kathy Ward......a gourmet treat, edamame beans.....the fuzzy stuff in the bag!   Edamame is prized for its nutritional density and great taste when picked fresh.  My favorite way to enjoy....is to boil hull and all in salt water, then peal off the hull and eat the beans as they are...maybe a little more salt or a dash of oil.  Another recipe below from Kathy Ward.....La Colina Linda Farm and B&B in Cobden.   Check out their facebook for a wonderful farm weekend and foods if you are having guests looking for a place to stay in the area.

Back to the farm......Other than eggplant which is taller than me now...not kidding.... the veggies are just not loving this heat after all the rain.....makes for a nice steam each morning.  Some things are looking a little more "knarlly" than I like.....the tomatoes are on their last legs!  We have a new crop of tomatoes planted so hoping for some late fall tomatoes.  Remember that if you are getting overwhelmed with veggies, you can simply slice just about any veggie, put it into a freezer bag, and have it ready for a warm fall or winter soup.  Since we use only natural inputs there is no need to peel anything before freezing or eating.


With the hot hot weather, we are trying desperately to keep things alive and try to start new fall things....next week look for some farm fresh honey and sweet potatoes!  

REMEMBER THAT IF YOU ARE RESPONSIBLE FOR BRINGING ON A NEW MEMBER, YOU WILL RECEIVE ONE ADDITIONAL SHARE FOR YOUR MEMBERSHIP....an extra week, or box, or more of something you really love.  Just let me know their name!  Enjoy and stay cool.  

Korean-Style Cucumber and Edamame Salad

I used young cucumbers that had very small seeds. If you’re using larger cukes with tough seeds, use 3 cucumbers and remove the seeds before slicing.

Ingredients

  • 2 medium cucumbers (about 16 ounces) peeled, quartered lengthwise, and cut into 1/4-inch slices
  • 1 medium onion, quartered and sliced
  • 1 teaspoon Kosher flake salt
  • 1 cup shelled edamame, prepared (boiled in salted water for 5 minutes)
  • 1 tablespoon sesame seeds
  • 3 tablespoons lemon juice, freshly squeezed
  • 1/4-1/2 teaspoon cayenne pepper, or to taste
  • 1/2 tsp sesame oil

Instructions

  1. Put the cucumber and onion slices into a mixing bowl and toss with salt. Allow to stand at room temperature for about an hour to draw out some of their moisture. Drain well in a colander. (If you’re avoiding salt, you can also rinse with cold water and allow to drain completely.)
  2. While the cucumbers are sweating, toast the sesame seeds. Place them in a dry skillet over medium-high heat and stir until they begin to brown. (Alternately, place on a baking sheet in a toaster oven and toast until light brown; watch carefully because they burn easily.) Once they are toasted, crush lightly with a mortar and pestle.
  3. Put the cucumber and onion back into the mixing bowl and add all remaining ingredients, including sesame seeds. Refrigerate to allow flavors to blend. Serve chilled or at room temperature.

Preparation time: 10 minute(s) | Cooking time: 1 hour(s) (standing time)

Number of servings (yield): 4

Posted 8/23/2013 2:18pm by Jill Rendleman.

CSA Box is full of warm season crops......eggplant, cucumbers, zucchini or squash, russet baking potatoes, peppers, and basil.  All of which make lovely appetizing summer dishes.  I was reminded this weekend about gazpacho....a wonderful blend of finely chopped up summer veggies, soaked in tomato juice, lime, and cilantro...and eaten cold after marinating over night or longer.  yum yum!   lots of recipes online for this, but simple is better.   

We are getting beds ready finally for our fall crops.  The rain in August was good for the Rhubarb and the Asparagus and other things, but has put our fall planting plans behind track. I had hoped to provide members with a little more diversity than you have had in the last few weeks, but mother nature had a different plan and i am not going to argue about it!  Thanks for your understanding.  

Many of you are signing up for the Fall/Winter Season which I always get a lot more excited about when the days are so long and hot as they are now!  Thanks so much for your patience in the online signup.  If you had a problem at sign up online.....it was not your fault!   I had set something up incorrectly and so making your life more difficult.  If you are willing to try again.....it is now fixed.  Go to CSA at the top bar of All Seasons Farm website and go to CSA Signup.   Now click on Returning Members.....it will have your information saved from the last season.  If you have any trouble....call me 618 308 0217....and i can get you signed up.   Thanks to Robynn, Kathy, Susan, and others for letting me know there was a difficulty!  

Posted 8/12/2013 12:03pm by Jill Rendleman.

Looks like we will have another week of warm season crops and if the darn blackbird stays out of the sweet corn.....more of that.  Also, we will keep adding potatoes of different varieties and sizes!  Warm season means tomatoes, peppers, zucchini, maybe a break in eggplant, summer carrots, oh.....and cucs are back!  


Take care and remember to bring back your boxes!!!  Thank you!  jill 618 308 0217



Posted 8/12/2013 11:59am by Jill Rendleman.

A reminder if you are interested in Fall/Winter Shares....the discount ends on Sept 1st.....so enroll early and get a nice discount for the Fall/Winter Season! 

Fall/Winter is actually my favorite growing period and contains very popular veggies.....spinach is a staple of the fall/winter, as is lettuce of every different kind, arugula, kale, beets, onions, pac choi, fennel, celery, carrots, and more!  We do not try to grow warm season crops such as tomatoes, cucs, peppers, etc in the winter, but we do extend the season for these sometimes through November if the sun keeps warming the tunnels!  

If you refer a member, please let me know.....we like to say thank you with a 1/2 bushel of your fav veggies in season!    You can enroll online or give me a call!  jill  618 308 0217



Posted 8/1/2013 10:03pm by Jill Rendleman.

So its sweet corn time!  Just simmer with salt and (sorry Kathy) butter for a very very few minutes.  Many of us have been known to eat it raw!   Hope you enjoy.....its the only locally grown organic sweet corn in Southern Illinois!  It was ravaged by the rain and winds and actually flat on the ground for a few days, so while i was hoping there would be one crop i would not have to stoop over to pick.....well so much for that.  Corn is also great cooked and then chilled and mixed with diced green peppers, white onions, cooked and drained black beans, and, cant leave this out.....cilantro.   Chill for about 2 hours and serve.  

Also in your box are Russet Potatoes.  These are the standard potatoes for baked potatoes, so they are best wrapped in foil and put on the grill or in the oven until a knife goes through almost easily......then top with whatever you love on baked potatoes!  Over the next few weeks you will be sampling a variety of  potatoes.....it may be fun if you have children to keep a list of what you like and don't like about each potato type.  It's an exercise which will help children think and taste while eating, and recognizing differing tastes helps to appreciate the social as well as nutritional aspects of eating fresh organic foods.  Last weekend my grandson came to visit the Community Market at CCHS and he started eating a carrot right out of the bunch!  He said it smelled good!  For a child to notice that a market carrot has so much nutrition he can smell it is a revolution of thought for a child if you can compare the odorless tasteless 3 week old carrots at most grocery stores.  

I digress.....more zucchini....members are getting creative with their stuffed zuch ideas.  Another fun thing is to let children build their own stuffed zuch.....just as you would let them have the fun of build their own pizza!  The green beans in your box can be used fresh in salads, but they are actually very good when stir fried in olive oil, salt, and garlic until just blackened.  I have found over time that the real flavor of green beans comes out when grilled or stir fried versus boiled with ham grease like gramma did.  

The tomatoes in your box are heirloom Rebelski's originating near Russia and vining up like crazy in our high tunnels.  Enjoy Enjoy and have a great weekend.  

Posted 7/29/2013 7:27am by Jill Rendleman.

Eggplant have exceptional taste when grilled until blackened....the blackening being the key.  Add a little garlic salt towards end of grilling!  

 

Eggplant can be great on the grill. It can also be overcooked and flavorless or undercooked with a spongy texture. This easy recipe uses the power of salt water to guarantee great grilled eggplant—crispy brown on the outside, creamy sweet on the inside, and full of flavor—every time. Feel free to embellish with spices and other flavors, including serving with a drizzle of balsamic vinegar or a dollop of pesto or romesco, and make this simple recipe your own.

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Ingredients:

  • 2 Tbsp. salt, plus more for sprinkling
  • 3 medium eggplants
  • About 1/3 cup olive oil

Preparation:

  1. In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.
  2. Trim eggplant and cut into ¾-inch thick diagonal slices. Put slices in salt water, weigh down with an upside-down plate, and let sit 30 minutes.
  3. Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).
  4. Drain eggplant and pat dry with paper towels or a clean kitchen towel. Lay on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay oiled-side-down on the grill. Close lid if using a gas grill and cook until grill marks appear, about 5 minutes.
  5. Brush top sides with oil and sprinkle with salt. Turn slices over, close lid on a gas grill and cook until grill marks appear on the other side and eggplant is very tender, about 5 minutes. Serve hot or at room temperature.

Makes 6 to 8 servings Grilled Eggplant.

 

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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