9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 6/13/2017 4:44pm by Jill Rendleman.

This heat I have come to respect!  It will knock you down without much notice!  Our main job in the prime of summer is to keep things alive.....ourselves, our pets, and the chickens included.  Warm season crops, peppers, tomatoes, cucs, eggplant, basil.......etc, seem to love it as long as there is water.  The greens not so much.  Blueberries maaaybe this week.  The chickens are not happy.  Today I brought them house fans and ice in a dog bowl and after looking at it for about 8 minutes, they all gathered round to enjoy.  

Members should expect tomatoes, maybe  peppers, basil, mint for your water......the list is still evolving.  If you have never made or eaten basil pesto.....this is the time to consider it.   It is absolutely the easiest most nutritious thing you can imagine to prepare.  If you have a knife and a blender, you can make pesto.  Pesto is the life nutrition of many a poor country.....simply take basil leaves and put them in a blender, add olive oil, then add pine nuts (expensive) or pumpkin seeds, and parmesan cheese.  Add to cooked noodles and you have a meal.  If you want to save some for winter, don't add the nuts or cheese, just freeze the basil and olive oil and add the nuts and cheese prior to eating.  

Mushroom shares got some gorgeous oysters last week, not sure what this week, but looking forward.  We take three to four weeks of mushrooms and cook them all up at once, for a flavor festival.  I usually add parsley or another green for flavor and color and of course garlic, and salt, key to mushroom tastiness.  

Pick up your share on time this week, or call and let me know you will be late, that way I can go ahead and put your share in the cooler......versus out in the heat!  Enjoy!





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/11/2017 6:58am by Jill Rendleman.

Heirloom red, purple and cherry tomatoes (fresh basil to go with), garlic scapes, cucumbers, yellow and green zucchini, and collard greens......all in your share this week!

Collard greens are a Southern Illinois staple......I used to smell them cooking with ham on many a Sunday at my granny jeans home in Anna.  I have since given up pork, ham, and bacon....as a staple that is, and eat it occasionally as a treat.   So here is one of the few recipes I will share that has pork in it....altho u don't have to add the bacon, you can use olive oil or butter.  Use your garlic scapes in place of cloves.   Collard greens also make great sandwich wraps.  Hint:  the red pepper flakes and the chicken broth are key!   Also...note the relatively short cooking time....less than one hour....you can shorten even less.  I like my collards "al dente."  

Recipe By:Ken Adams
"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."

Ingredients

  • 15 ml olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 g salt
  • 2 g pepper
  • 710 ml chicken broth
  • 1 pinch red pepper flakes
  • 455 g fresh collard greens, cut into 2-inch pieces

Directions

  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/8/2017 8:39am by Jill Rendleman.

Tomatoes are in!  Look for fresh basil to go along with that!  Zucchini will dress the box as well.  Ok for the adventurous there is gorgeous collard greens!  What are they best for?  They make great wraps and I will send a recipe a bit later.....it won't be the ham hock and onion and collards that your grandmother made!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/4/2017 7:46pm by Jill Rendleman.

Members are enjoying young cabbages, first of season cucumbers.....almost seedless type, baby mixed lettuces, chard and more this week.  I figured you knew what most of that was and what to do with it.....also, this is a transitional time of year when we are trying to keep the spring greens alive while babying the summer crops and starting some fall things.  So its been pretty hectic around here!   There are a few who don't love the chard yet, I will continue to try to convert you......maybe I will make some chard and lentil soup and deliver to you!  

Some challenges in the tomatoes and pepper houses, but the first tomatoes are now coming on.  Look for more good stuff in the coming weeks.  If you have suggestions about things you would like to see in the share, TEXT or CALL me!  






 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/31/2017 6:44am by Jill Rendleman.

Thursday comes fast this week....I was afraid I might get my week confused due to Memorial Day.  

So boxes will be delivered same time same place, we DO expect chard this week, so for those chard lovers....yeah your wait is over, for a few of you who have not found a way to love chard....TEXT me and let me know an alternative.  Cucumbers are on the vine as well as cherry tomatoes beginning to turn....who knows....but my guess is it will be another week for tomatoes.  More on the list.....I will give you a better run down after seeing what grew twice its size last night due to rain then heat!!!  Take care, your farmer, jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/26/2017 6:28am by Jill Rendleman.

Beautiful days and great sleeping nights we are having here in Southern Illinois.  The crops are loving it and so am i.  

Strawberries seem to be popular, so their back in the box.  East them fast as they were picked early Thursday morning during a heavy due.  They were nice and cool, but strawberries don't like being wet and then packed together.  They are best left out of the fridge and then lightly rinse just before you eat them....which should be today as they don't keep long.  

Mushroom shares got Lions Mane mushrooms this week.....they have a slight seafood taste and are wonderful alone, in butter, garlic, salt.  What a treat!

Psychedelic (Chioggia) beets are ready to eat and don't forget to toss those greens in a little olive oil and salt if you are going to roast, throw them into a smoothie, or raw into a salad mix.  

Green garlic is one of the first seasonal items to pop up in farmer's markets and is prized by chefs. The immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. 

The scarlet kale is beautiful this spring and has held its sweetness in these cool nights.  Look for a "massaged" kale salad recipe....many of them add strawberries and maybe a few nuts and a tart apple.  Don't forget to check out the recipes at www.allseasons-farm.com.  Blueberries are starting to come on!  Take care, your farmer, Jill


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/23/2017 7:10pm by Jill Rendleman.

Ok, so last week I did not give credit to K-Noodles for the wonderful noodles made with organic ingredients just for All Seasons Farm.  Thats why the fresh parsley, which I also did not highlight,  was in the share......parsley and noodles and mozzarella equals a meal.  Thats because local farm in soil grown parsley has a wonderful taste and is very nutritious......we often have noodles with an herb and cheese as a simple but highly nutritious meal.   Really you don't need any side dishes......it's all there.  

So this week, tonight, which may change tomorrow based on the weather, we are looking at Sweet Red Kale, Spinach, Chard, early spring Garlic or Garlic scapes, and some form of lettuce plus one or two other items coming on.  If you just hate or are allergic to any of those items, let me know.  We can substitute beets, herbs, cabbage, or something else you like.  Just call or text me 618-308-0217.  I just love when spring garlic comes in, whether it is in stir fry or salads, fresh spring garlic or garlic scapes are something very special, not often found at markets, never found in groceries.  So if you haven't used those noodles, keep them in reserve...garlic in some form not readily available is coming soon from your farmer Jill.  

Looks like we will have zucchini soon as well as cucumbers and cherry tomatoes. Peppers of all sorts have been planted but don't seem to be enjoying all this moisture and gray days.   We are moving into the "warm season" crops.  Today we planted eggplants and various green as well as mild to hot peppers.  Next week, we will be planting sweet corn and green beans. The tomato crop has some issues, but there are cherry tomatoes ripening and maybe next week we can enjoy them.    If there is something you would like to see in the CSA, please let me know.....call or text 618-308-0217.  We can grow almost anything if there is enough members who want it!  

There were raves about the Pippino mushroom shares last week (16 week only), however all mushrooms shares will enjoy Lions Mane Mushrooms this week.  Talk about a gourmet experience, these shrooms are so delicious with an almost Seafood taste and texture, let me ask Mike for recipes.........or go for it.  

our daughter Mary and grandson Sawyer on a Giant City woods walk!  

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/20/2017 4:21pm by Jill Rendleman.

No, there is not an alien spaceship in your share...... that light green bulb with leaves is kohlrabi!  Wonderful with a tart crisp apple as it's compliment, like a good relationship, each is enhanced by the other!  Look below my too long email for a great kohlrabi apple salad.  

Kohlrabi, the word, in Swiss/German means the marriage of cabbage and turnip.....which is just the way it tastes!  Its a lovely vegetable, hard to find in stores anywhere....and the leaves are wonderful.   The root crops are going well this year cause we seeded them in Feb, and got them in the ground when it was April in March, and with good rains, members get to enjoy the bounty.

A simple recipe is to take a combination of root crops, say turnips, two or three different colored beets, kohlrabi, carrots.....and slice them into quarters or halves if small.  Then put them in a bowl and drench with olive oil, salt, and pepper.  Line a baking sheet with alum foil, drop the sliced root crop onto sheet, cover with foil, then bake at 375 just until you can just barely get a fork in, then take off the foil and turn up the heat to 450 or broil if you are brave, and in a few minutes, after browned and caramelized, take out.  If you have any good leaves from your root crops, you can braise them in a skillet right before the root crops come out of the oven.  They make a pretty and tasty bed for the root crops.  When I cut the leaves from the root crops, I always leave about one inch of stem on the root crop for good reason.  The stems are so tender and tasty.....and they make an interesting look and tells your eaters...... these root crops are at the height of freshness.......versus store bought root crops which generally have no leaves, because in order to ship well, the leaves being cut off to the core of the bulb.  Why?  because the stems of root crops will deteriorate fast, whereas the bulb itself, with a little help from the agricultural chemical industry, will keep a long long time.  

Ok long enough email.....final word, eat the strawberries raw and fast!  Just savor the taste of no chemical, no toxin, berries grown in real soil without fuel or synthetic based additives.  Our soil is sweet because we feed it with care........ clover, farm vegetable compost, organic materials, and spring water from the Cedar Lake aquifer.   Hopefully you are inspired by your share this week and are learning that creativity with the contents starts with your own eating desires and imagination.  When I set up my first high tunnel, I remember that I asked the seller of the high tunnel parts, what should I grow there first?  His answer was a question, "what do you like to eat?"  It took me a long time to understand that what he was saying was...... grow what you are passionate about, and what you love....all the rest will come.    Below, baked young carrots and beets.  Note the stems on addition......more color, more texture, more flavor.  

carmelized fresh beets and carrots with stems

Apple and Kohlrabi Salad

I forgo the tarragon and the gouda annnnd the sunflower seeds.....why interfere with the perfectly simple and delicious tastes of two greats.......apples and kohlrabi????  note: lemon is essential, a tart crisp apple is also essential......the rest just interferes, but thats just me.  

Apple Kohlrabi Salad

 

This super simple kohlrabi salad features honeycrisp apple, lemon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large.  

 

I forgo the tarragon and the gouda, as they interfere with the full flavor of the kohlrabi and apple....

INGREDIENTS

  • 2 small kohlrabi (about 1 pound, I used the green variety but purple would be nice), cut into matchsticks about ¼″ wide
  • 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
  • ⅓ cup grated gouda cheese (optional, not shown)
  • ¼ cup fresh tarragon leaves (optional)
  • 3 tablespoons toasted sunflower seeds (why complicate things?)
  • Lemon zest, to taste
  • 1 to 2 tablespoons olive oil, to taste
  • 1 to 2 tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
  2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
 


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/17/2017 7:05am by Jill Rendleman.

News from All Seasons Farm

We are in the heat of summer now!  Look for more cool produce to keep you hydrated.  Lettuce is still grand and the greens are holding up!  Same pickup times and locations......bring your boxes!!!  More from me 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 5/9/2017 9:21pm by Jill Rendleman.

CSA Pickup Reminder......Thursday May 11th for Cdale shares and Friday May 12th for Marion.  Co-op 4-6pm ....Town Square 4-7pm......Home Delivery beginning at 2pm.....Farm Pickup anytime after 2pm. on Thursday.  Marion Cross Fit 12:30pm....thanks to all members for being on time each week.  Remember to call or text me at 618-308-0217 if there is a problem with your pickup, you need to skip a week, or if you are just running a little late.

Look for new red beets as well as the sweetest little cabbage, red curly kale, baby lettuce mix, and an herb...possibly cilantro.  If you want to make a substitution for any of these, please also call or text.  I have heard from several that you liked the greens mix and the golden beets....feel free to give me your comments, if everyone loves or hates something, that will change our planting plans.  

Mushroom member shares.....look for King Trumpets this week.  Very nice!  

Beautiful days we have been given this week, the plants are really loving it.  New potatoes are starting to sprout, squash has a few flowers, blueberries are ripening, beets are getting bigger...having a few problems in the tomato plot having to do with too much rain, but hopefully they will get happier with drier days.  Cucumbers and peppers are planted.  Wish I had more time for my flower beds!    Here's a dressing I love for spring summer salads....very light & mildly sweet... and you don't taste the strawberry flavor.  Brianna's has some other really great dressings.  

 

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder TODAY THURSDAY May 17 and FRIDAY May 18May 17th, 2018

Strawberries are in!  so sorry for the late notice, we had some heat and then rain issues and other things happening on the farm last two days.  Look for fresh kale, strawberries, dill, awes

CSA Pickup Reminder TODAY THURSDAY May 10 and FRIDAY May 11May 10th, 2018

Chard is in, rainbow chard is beautiful braised on its on with olive oil, garlic, a little butter.  Or....look for chard and lentil soup recipes....its the way I love chard best.  Also

CSA Pickup Reminder THURSDAY May 3 and FRIDAY May 4May 2nd, 2018

Another member share pickup tomorrow.  Thanks for bringing your boxes.  They are quite expensive and we can use them several times.  Look for more tatsoi and lettuces in your boxes this

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