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

News and Blog

Welcome to the blog.
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!  

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!  


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!


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.


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.


  • 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)


  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.  


New fall spinach in high tunnels

New recipe: Chopped Garden SaladJune 20th, 2019

Ingredients 6 medium tomatoes 2 medium green peppers 2 large cucumbers 2 medium red onions 1-1/4 cups water 3/4 cup cider vinegar 4-1/2 teaspoons sugar 1-1/2 teaspoons mustard seed 1-1/2 teaspoons c

New recipe: Asian Cucumber SaladJune 20th, 2019

2 medium Cucumbers sliced 1/4 thin1 tablespoon Honey3 tablespoon Rice Vinegar2 tablespoon Soy Sauce1 tablespoon Sesame Oil1 tablespoon of Toasted Sesame SeedsChili Flakes 1. In a bowl whisk together h

New recipe: Caprese Cucumber SaladJune 20th, 2019

1 1/2 cups cherry tomatoes, halved 1 medium cucumber, peeled and cut into quarters 8 oz. fresh mozzarella, cut into chunks 10-12 fresh basil leaves, torn into small pieces 2 Tbs. olive oil 1 Tbs. bals

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Blog archives