9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 10/13/2017 7:07pm by Jill Rendleman.

I love sweet red Italian peppers, so there is not much I won't do with them.  First off, we had a great crop of peppers....and so CSA members reap the benefit first.......if it looks like a lot of peppers for the week, take 1/2 of your share, slice off the end cap and remove what seeds you can, then put into your freezer.  For the other half, think of some great ideas......easy first thought is pepper steak or pepper veggie stir fry.  These Italian peppers don't have the bite that bell peppers have, but they have a smooth deep sweet pepper taste.  So.....cut off the ends, slice in half, remove seeds, then slice longways into about 1/4 inch slices longways.  If you have some hot peppers, slice a few of those as well....or plan on adding red pepper flakes later.  Find some of those garlic cloves from a week or so ago, slice them....then heat up the olive oil and plan to flash fry the garlic and the peppers, very short like 3 or 4 min.  If you are a meat lover, you can do the meat sliced up thinly first, remove it, then add the peppers and garlic, and then toss them together.  Place over rice or over spinach or other greens.  Another fine thing to do with peppers is to slice longways in half.........making a "boat."   Then cook some rice or potatoes, stir in cheese or other veggies, or what ever is in your fridge.......and take this mixture and put into the pepper boat.  Put some mozzarella on top and maybe some parmesan, and bake at high heat until its crispy and bubbly on top......remove and eat!  These can also be cooler and frozen for a later meal.  Bottom line.......dont let these peppers go to waste......frozen they are a great addition to chili or any other winter soup.  

ok.....that was way too much info on peppers....but these emails are just to get your creative chef ideas flowing!   

cilantro........well there are nice tomatoes in your share to slice up and have with the cilantro.....but have you even considered cilantro pesto?  Easy.....place the cilantro bunch on a cut board, slice off the end three inches of stem, toss, dice up the rest of the cilantro quickly into smaller pieces.  Place diced cilantro into bowl, add olive oil to cover.  Dice up or add fresh minced garlic, then add shaved or shredded parmesan........lastly, add chopped pumpkin seeds, or if you are feeling financially sound, pine nuts.  mix all and toss into warm al dente pasta.....and yum.  oh so good.  the same recipe I use for basil pesto......just replace the cilantro with basil.....both are very tasty and very healthy.  

Greens and lettuces......you will get a lot this fall and winter.  They boost immune systems and keep digestive systems working well through holiday meals and stressful fall and winter events.......so more on this later, but a best practice is to take what greens or lettuce you are eating that day, and soak in room temp or a little cooler water for 5 to ten minutes......this plumps up and adds crispness to your green things.  Also an occasional aphid or slug will float up......we have already soaked and washed all......but if you want the most quality, after two days from your delivery......soak and place back in fridge.....pull out and dress right before eating.  

thanks to all CSA enthusiasts who are venturing into the winter solstice and beyond.  the full moon here and the rains have brought life back to new plantings......the moon was so bright last night, there was no need for a headlamp even in the woods!!!  

your farmer, jill

Working kitty aka hemlock kitty

guards plots for voles and eradicates mice in barns........a very important part of the operation.....seriously!!!!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/11/2017 9:02am by Jill Rendleman.

The first week went well with few hitches.  Thanks to all for picking up early and returning boxes from last drop off.  

Members will enjoy fresh spinach this week as well as year end tomatoes, peppers, potatoes and some herb that looks good after all the rain we had!  a downpour yesterday.....we were so dry it was good to see.  the apple trees are much happier. 

 We have some new members aboard so a few reminders....

Farm Pickup is 2pm and after, please drive slowly down the lane!  

Co-op Pickup is 4pm to 6pm - call or text if you won't be able to pickup, and we will put your share in the cooler.  

Town Square Market 4pm to 7pm.  call the market if you will be late.

Home Delivery- beginning at 2:30pm

Marion Friday 12:30 to 1pm.  

Here are some necessary items for great greens and salads.

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/9/2017 5:02pm by Jill Rendleman.

We have several new members this week so we want to make sure we all are on the same supported agricultural page.   General info:  if you will be gone one week, please call or text 618-308-0217 to let me know if you want a double box next week, extras per your request in next 2-3 weeks, or if a friend is picking up for you.  

Co-op pickup 4pm to 6pm. if you cannot pickup, then you MUST text or call 618-308-0217 to have your share stored for pickup in Co-op cooler within the next 6 days.  You can pickup at your convenience.   If you do not call or text, your share may be at All Seasons Farm 7 miles south of Carbondale.  A beautiful drive, but not necessary if you call first.  

Farm Pickup:  AFTER 2 PM.  If you come earlier than 2pm, we may not have your order ready.  At 2pm, we have donated a space in our packing area to a group of beginning farmers,,,,,,to avoid them, come after 3pm or later.  

Town Square Market:  4pm to 7pm.  Call TSM DIRECTLY at 618-529-2312 if you cannot pickup by 7pm.  Otherwise, they will donate or discard your share that night.  

Home Delivery:  Starts this season at 2:30pm Carbondale and 12:30 Marion.......we should be completed by 4pm.  If you have specific instructions, please call 618-308-0217.  

We purposely have a small fall/winter member share season as there is more weather risk with this season......although there is also the most potential nutritional gain for this season.......which has been our experience.  Fall Winter shares are generally sold out prior to Oct 30th.  

End of Season Stew Bounty!!!

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/2/2017 9:33am by Jill Rendleman.

Several of you from past seasons have called to ask about the 2017-18 Fall/Winter Season.  You can sign up by clicking on                                               www.allseasons-farm.com/members/types   

or just give me a call at 618-308-0217.

I call this the healthiest of the seasons and its at a time our bodies need the strongest immune systems!

Look for greens and lettuces, fresh dug potatoes, sweet potatoes, butternut squash, beets, turnips, kales, micro greens, late summer tomatoes, lots of basil, parsley, dill, cilantro, Chinese cabbage, fennel, chard....o and the list goes on.  My favorite is the micro greens.  But a soup of late summer veggies is a great second!





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 9/30/2017 12:43pm by Jill Rendleman.

Nows the time to sign up for the Fall/Winter Season......probably the most nutritious season of the year. Returning members go to www.allseasons-farm/members/returning.  New members go to www.allseasons-farm.com and call if you have any sign up problems.    Late tomatoes are doing well, as well as butternut and other fall squash.....the cucs trying to beat the first fronts....... we also have kale and chard....... as are all the great herbs......basil, dill, cilantro, parsley.   Its been a long very dry hot late summer fall which herbs seems to love.!  Thanks to spring fed irrigation from the Cedar Lake aquifer, we have turnips, greens and lettuce in and happy.  The chickens are loving the cool nights and making lots of large eggs.  The nights come sooner and the days start later, but this time of year, the bugs are at their end season max, but we are using shade cloth and other techniques to keep them at bay.  

We plan to start NEXT WEEK OCT 5th.......in Cdale and Oct 6th in Marion.   PLEASE CALL IF YOU HAVE QUESTIONS OR WANT TO SIGN UP OVER THE PHONE 618-308-0217.  your farmer, Jill

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/29/2017 11:26am by Jill Rendleman.

Last CSA share of the summer!   Thanks so much for all your support and kind words this year, it has been a bountiful and diverse year in veggies and it feels good to share the bounty especially with so many members who have been members through some really good times and some not so good times!  

Speaking of membership, the fall season is open for sign up if you are interested.  It will start early Oct and go into March.  Some of our members think this is the best season of the year due to the large amounts of really nutritious produce available in the winter. 

......CALL or TEXT me if you have something you want as additional in your box.  

Here's what we have a lot of......sweet red peppers, hot peppers of all types, potatoes,red and gold beets

I thought we would have some nice big amounts of pickling cucs, but they have come on as fast......if you want some of these, you could give me a CALL or TEXT next week.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/23/2017 7:44am by Jill Rendleman.

The eclipse was simply awe inspiring.  We gathered with neighbors and family near the farm pond and watched the miracle unfold.  What a mysterious and beautiful universe we are blessed to be a part of!  I was reminded about how I felt as a child when I first watched a seed I had planted in a cup, unfold its first green leaves.  

Pickup will be the regular schedule today.  Please bring any boxes you have not returned.  Next week will be our final member share distribution for the summer season.  We have a few things in abundance if members would like extras next week.....sweet red peppers, ugly but great tasting potatoes, pickling cucumbers.....which may not all b ready at same time but we can make arrangements for you to have them if you want to do some pickling later on.  Its been a long abundant CSA spring summer season, I would love to have any input from members as to how we can make this better...that is how we grow, from comments by members with suggestions for improvements or letting us know something that you really liked.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/12/2017 12:07pm by Jill Rendleman.

As long as there are no traffic or other issues, here is our CSA Plan for next week, the week before the eclipse:  CALL OR TEXT 618-308-0217 for questions or changes!  WATCH FOR EMAIL OR TEXT FROM FARMER JILL IF THINGS GET CRAZY in Cdale we may change the plans below.   

Co-op:  4 to 5:30pm Thursday.... we can't stay until 6pm as usual.  The co op cooler may be full, if you can't pickup by 5:30 you may want to skip next week and get extras the following week, or you can pickup at the farm.  

Town Square Market. 4 to 7pm.....dont bring your box to pickup as they will be short of storage.  Bring both boxes the following week.

Home Delivery....2pm to 4pm as usual.

Marion......12:30pm to 1pm WEDNESDAY (not Friday as usual).  

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 8/9/2017 7:49am by Jill Rendleman.

More tasty corn and a new variety of potatoes we love. Hopefully you are getting to see what real flavor there is in organic potatoes newly dug!  Maybe some more carrots and another summer thing or two.....probably some cucs of some kind!

Thanks for coming onetime or early for pickups during the heat of summer!  

CALL or TEXT .....DONT EMAIL if you have changes!

Fall lettuce and other plantings getting made this week...love the waxing moon cool nights!! 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/27/2017 7:31am by Jill Rendleman.

Pickup early as its another hot one.  Co-op pickup most likely inside at the co-op.

The cherry tomatoes are holding on but our heirlooms have lost steam in the heat!  Zuchhini, cucs, lovely sweet red peppers, and other warm season crops are doing well.

Round up a pepper chicken or steak recipe.  We simply thinly slice up our peppers and braise them lightly in olive oil with some onions and garlic, and add a little white wine at the end to make a clear sauce and toss over quinoa or rice.  Another great easy and fun thing is to slice those peppers in half long ways....then stuff with rice, cheese, other veggies...if you have children around, they have fun making "pepper boats"......just as they do making zucchini boats.  I make rice, then add whatever is hanging out in the fridge or counter, toss in some olive oil and cheese....then put in oven at 425 for about 15 min.  Sweet peppers are wonderful in scrambled eggs or just by themselves!

Here is a recipe you can delete the meat or substitute fish, chicken, etc and use the real real tomatoes from today.

Peperonata—sweet peppers slowly stewed in olive oil—can take ages to prepare. We wanted a quick version to serve with steak for a weeknight supper.

 
WHY THIS RECIPE WORKS

Peperonata is a mixture of sweet peppers, onion, tomato, and garlic, cooked in fruity olive oil until the peppers are soft and the flavors have melded. In order to get the flavors of both to marry, we cut the flank steak with the grain into three equal pieces, and seasoned all sides with salt, pepper, and oregano, and wrapped it in plastic for up to 24 hours to fully season the meat. Then we cooked red and yellow bell peppers, onion, and garlic in a hefty amount of extra-virgin olive oil until softened, added diced tomatoes, capers, red pepper flakes, and cooked the mixture until the vegetables were softened. After wiping out the skillet, we seared the seasoned steak pieces on all sides to a perfect medium-rare. While the meat rested, we stirred fresh basil into the peperonata mixture. To serve, we sliced the meat into smaller pieces, against the grain, seasoned the sliced with salt and pepper and the accumulated meat juices, and arranged the meat over the peperonata. A drizzle of extra-virgin oil balanced the tangy, meaty flavors.

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INGREDIENTS

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INSTRUCTIONS

Serves 4 to 6
1 (2-pound) flank steak, trimmed
2 teaspoons dried oregano
  Kosher salt and pepper
cup plus 1 tablespoon extra-virgin olive oil, plus extra for serving
2 red bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide-strips
2 yellow bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide strips
1 onion, quartered through root end and sliced crosswise into 1/4-inch-wide strips
6 garlic cloves, crushed and peeled
1 (14.5-ounce) can diced tomatoes
2 tablespoons capers plus 4 teaspoons caper brine
teaspoon red pepper flakes
½ cup chopped fresh basil
 

Look for a flank steak of even thickness. The peperonata can be made up to two days in advance.

1. Cut steak lengthwise with grain into 3 equal pieces. Combine oregano and 2 teaspoons salt in bowl. Season steaks all over with salt mixture, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.

2. Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add red and yellow bell peppers, onion, garlic, and 1 1/4 teaspoons salt. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

3. Stir in tomatoes and their juice, capers and brine, and pepper flakes. Continue to cook, uncovered, until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Transfer peperonata to bowl, cover, and keep warm.

4. Wipe out skillet with paper towels. Pat steaks dry with paper towels and season with pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Cook steaks until well browned and each registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 10 minutes.

5. Stir basil into peperonata. Slice steaks thin on bias against grain. Season steak slices with salt and pepper and drizzle with extra oil. Serve steak with peperonata.

 


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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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