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

Posted 10/24/2013 4:14pm by Jill Rendleman.

Root crops and fall greens and lettuces fill your box this week.  We could hardly get them shut after the chard worked it's way into the box.  Also you have two herbs.....rosemary and sage.....both can be hung up by a string in the window and used fresh or dried....both are very good added to chicken or pork dishes, or into any soup.  This time of year I like to make a lentil or red bean based soup....first i cook the beans until just soft....on a low boil.  I add onion and celery for a little flavor while simmering.  Next add a little tomatoe paste or sauce, or diced tomatoes and ketchup and simmer a bit more till beans are a little softer.   Then cut up any veggie you can find in your fridg, garden, or csa box.....and drop into the simmer.  Chard is especially good in soups.   A little rosemary and garlic at the end would be great.  Key to bean soup is not to boil, just slowly simmer so as not to end up with mush for beans.  You have in your box some lovely multicolored heirloom cherry tomatoes...they are great in salads or they can be added to any kind of pasta after the noodles have cooked, add sliced cherry tomatoes and the heat from the pasta will cook the tomatoes just right....then top with parmesean and eat up.  Also included is a bag of spicey greens mix.....best eaten mixed with another milder lettuce type, or on its own with a sweet lite dressing....maybe a few roasted nuts or craisons or raisins to sweeten up the spicey mix.  The white globe turnips are really nice this year....they can be eaten alone, added to any salad, or roasted in a pan of coconut or olive oil....with or without the greens.  These are a delicacy that is very popular in the cities....just getting started in our neck of the woods!  


PLEASE REMEMBER TO RETURN YOUR BOXES TO FARM, CO OP, OR LEAVE ON YOUR DOORSTEP!  THANK YOU!


It has been nice and cool for working, but frost is coming tonight or tomorrow, so we have been busily putting row cover over outdoor crops and doing what we can to keep things from getting frosted!  The warm sun and the wind have made for just glorious work days.  Take your family to Bald Knob or Garden of the Gods this weekend and enjoy the beauty of this area!  


Posted 10/18/2013 9:29am by Jill Rendleman.

End of summer start of really nice cool fall crops.  You have a little arugula and spinach from first cuttings of spinach.....it will get nicer as the weather cools.  Kale is a big one this week with beautiful rainbow colors....i think i have mentioned the massaged kale recipe before...but simply cut up Kale,  sprinkle on sea salt, then gently massage the kale leaves until they begin to turn a deep green...this takes maybe 3 to 5 minutes depending on how massaged you want it.  Kale retains a nice firm texture even after massaging.  Then add some sort of tart sweet fruit cut up like a honey crisp apple or fresh pear or even rasperries which can still be found fresh and local at the co op or farmers market.  Then add a crunchy nut like pecan or pine nuts, then toss with a sweet dressing such as Briannas Blush Wine Vinegrette Dressing...the bottle with the big red strawberry on it, all natural ingredients, not at Co-op...you have to go to schnucks or krogers to find it.   I fixed kale this way yesterday for a group of 16 older women who had either never eaten kale or said they didnt like it....they all left asking where they could buy kale!

What else....nice new white salad turnips with turnip leaves.  cut off the leaves and save for soup or stir fry in lite oil and garlic.  Salad turnips are very sweet and a great texture added to any salad.   You can also cut off both ends, slice into about 1/4 inch slices, add another sliced fruit such as a fresh pear, cover with extra virgin olive oil, add juice from an orange, and a few orange slices cut up small....its great!  Best way to store new turnips if you are not going to eat in next 3 or 4 days, cut off leaves, put turnips in a bowl of water in fridge...same storage advice for the cute little D'Avignon Radishes in your box..  


Herbs this week include basil.....a meal in itself when added to your favorite pasta after cooking the pasta, while still warm, add the basil and toss.  sprinkle with shredded parmesan cheese.  Finally, fresh bronze fennel, a great addition to any salad, but especially good to add depth to any pasta sauce or to soup.  If you arent going to use it soon, put in a baggy and put in freezer.  





Posted 10/11/2013 2:16pm by Jill Rendleman.

Fall weather is definetly upon us and so you will see your greens and other veggies getting sweeter and less buggy as we near our first Fall frost date of Oct 20th.  When the weather cools, starches in plants convert more readily into good sweet nutrients.


In your box this week is a Spicey Greens Mix of tatsoi, mizuna, mustard, arugula, and other green delights.  This mix is best with a sweet lite dressing of oil, vinegar, and a pinch of sugar or honey and a lemon squeezed on all and tossed.  Second season large heirloom tomatoes are in as well the tiny wild tomatoes in the pint box...best eaten in a garden salad or just like candy out of the box.   Pac Choi in your box.....this is the white stemmed plant....use it just as you would cabbage.....however I like it best stir fried.  Chop up the whole plant and stir fry just till the color turns...add a little minced garlic and you are good.  The russet potatoes in your box are smaller end of season russets.....dont peel them.  In fact, dont peel anything you ever get in your box....it is all organic, it has not been sprayed with anything and is washed in spring water.  Russets are great wrapped in foil and baked or sliced and fried with onions.  Finally the Chard.....the chard is beautiful and plentiful since the rain.  Many people like to fix their favorite pasta and add a little parmesean cheese and olive oil (or if your not vegan.....butter)...stir fry the chard in olive oil and then add roasted pine nuts or other sweet nut...and eat up.  But chard can also add great depth of flavor to soups and stews....here is a recipe which is an Editor's Choice pick from Cook's Illustrated.  What I like about it is that it is make ahead recipe...and it improves with taste over several days.  Enjoy your weekend!

WHY THIS RECIPE WORKS:

After some preliminary testing for our slow-cooker lentil and Swiss chard stew recipe, we decided that large brown and green lentils did the best job of retaining their texture, shape, and flavor through the all-day simmer. As the lentil and S...(more)

PREP-AHEAD TIPS: You can store the following ingredients together, with the exception of the chard leaves:


1. Cook the onion-chard stem mixture as described in step 1, then transfer the mixture to an airtight container and refrigerate; prep the chard leaves and refrigerate.


2. Prep the carrots and refrigerate.


3. Prep the portobellos and refrigerate.


4. Pick over and rinse the lentils and refrigerate.

SERVES 6 TO 8

Be sure to choose large green or brown lentils and avoid red lentils or lentils du Puy, both of which will overcook. Carefully sort through the lentils to remove small stones and pebbles and then rinse.

INGREDIENTS

  • 2tablespoons vegetable oil
  • 3medium onions, minced
  • 1pound Swiss chard, stems and leaves separated (see illustration below); stems cut into 1/4-inch pieces and leaves chopped coarse
  • 6medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
  • Salt
  • 6cups vegetable broth
  • 1pound carrots, cut into 1-inch chunks
  • 1(15-ounce) can tomato sauce
  • 12ounces portobello mushroom caps, gills removed (see illustration below), cut into 1/2-inch chunks
  • 7ounces brown or green lentils (1 cup), rinsed and picked over
  • 2bay leaves
  • 1tablespoon minced fresh thyme leaves, or 1 teaspoon dried
  • 1/2ounce dried porcini mushrooms, rinsed and minced
  • 1tablespoon balsamic vinegar
  • Ground black pepper
  • Grated Parmesan cheese (for serving, optional)
  • Extra-virgin olive oil (for serving, optional)

INSTRUCTIONS

  1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, chard stems, garlic, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 12 minutes.

  2. 2. Transfer the onion mixture to the slow cooker insert and stir in the broth, carrots, tomato sauce, portobello mushrooms, lentils, bay leaves, thyme, and porcini mushrooms until evenly combined. Cover and cook on low until the soup is thickened and the lentils are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)

  3. 3. Remove and discard the bay leaves. Puree 2 cups of the soup in a blender until smooth, then stir back into the slow cooker insert. Stir in the chard leaves, cover, and continue to cook until the leaves are wilted and tender, 10 to 15 minutes longer. Stir in the vinegar, season with salt and pepper to taste, and serve.

 
Posted 10/5/2013 8:51am by Jill Rendleman.

Kale, Collard Greens, late season baby Eggplants, and Sweet Potatoes.....oh yes and the Arugula.    Kale and collard greens are great chopped up and simply placed in a warm skillet of olive oil and salt, and stir fried until the color changes....then add minced garlic and stir a minute or so more.  Last week we made an omelet with end of season tomatoes, stir fried kale and collard greens, and mozarella cheese.  Yummy.


Many folks including me put kale or collards in every smoothie.  Kale and collards are super foods dense with nutrients and antioxidants.   One of my fav kale recipes is a kale salad....chop up the kale, remove the stem if you want then chop, then shake a few shakes of salt over the kale.  Next massage the kale with your hands until it begins to weep and turn a deeper green.   In a separate bowl, cut up a tart sweet apple such as honey crisp or fuji  and sprinkle with lemon.....add to kale.  Then cut up a red onion into small pieces and add that as well.  Also you can add raisins, pine nuts or other nuts, craisons, raspberries, etc......also a real treat is to add a little blue cheese crumbles.  Next toss with a sweet dressing or a mix of olive oil and apple cider vinegar and a pinch of sugar.   Very good!!!


Sweet potatoes.....for me are best placed in a 350 oven and baked until just a little hard to get a knife into!  Then remove and let set for a few minutes while it finishes cooking out of the oven, then slice add butter and salt!  Greens and sweet potatoes go well together as their colors and nutrient contents compliment one another.!!!!  



Posted 10/1/2013 8:18am by Jill Rendleman.

WELCOME.....Fall/Winter Season begins this week on Thursday Oct 3rd you will be receiving a box full of delicious certified organic produce!  We have several new members and many returning members from Spring/Summer memberships.  We truely appreciate your being a big part of the farms ability to stay in business and move ahead with growing plans for the winter.  Being a part of a certified organic CSA will bring a change to your eating habits and to your health.....finding ways to use more veggies as part of your diet can be a challenge that members enjoy.  Many say that within a few weeks of this kind of diet, they notice having more energy and more vitality in general.  All Seasons is committed to growing nutrient dense organic foods, and for fall/winter members that means lots of greens and lettuces, spinach, kale, chard, collard greens, and chinese cabbages.  If you have suggestions for types or varieties, please let me know and we can try them out!   Look for lettce, kale, spinach, and collard greens and end of season sweet peppers in your first box.  Look for ways to use collard greens as wraps just as you would pita bread or soft tacos ....only 1000's of times more nutritious!  


Please check your membership status online to make sure you have selected the pickup place and that the type of membership you want is correct.  If not, give me a call to get it right!  All pickups are available after 1pm on Thursday.  If you have Co-Op delivery, go to the produce brown double doors and simply ask for your box.  Since the Co-op holds the boxes, please remember to say a kind word to those folks every once in a while.  If you forget, or are gone, they will hold the box until it starts to smell...then out it goes.   For those picking up on the farm, please drive slowly down our lane as there are our dogs, chickens, workers, my husband, guests, and other obstacles along the way.  For first time home deliveries, please let me know any special instructions about where to place your box at your home.  Call me at 618 308 0217 for specifics.  


ALL MEMBERS MUST RETURN YOUR BOXES EACH WEEK TO YOUR PICKUP SPOT.   Thank you!!!  


New fall spinach in high tunnels

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

CSA Pickup Reminder Thursday Dec 6 and Marion Friday Dec 7December 6th, 2018

Pac choi, two different kinds, sweet peppers and a few warm peppers (warm peppers are in the paper bag) , locally grown non GMO rice.....and some great lettuce.....all the makings of a stir fry week.

CSA Pickup Reminder Thursday Nov 29 and Marion Friday Nov 30November 28th, 2018

Ready for greens after all the white stuff at Thanksgiving?.......only the spinach and my neighbors wonderful cranberries saved us from the white stuff, mashed potatoes, turkey, gravy, dress

CSA STILL ON Main Roads Clear! Thur NOV 15th Cdale and Friday Nov 16th MarionNovember 15th, 2018

Pac choi and lettuce and baby lettuce and fall potatoes with dill.   A nice healthy box for cold weather!   TUESDAY NOV 20 PICKUP NEXT WEEK for all locations.....same times, same locations.

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