9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 11/29/2017 8:31am by Jill Rendleman.

Thanksgiving is always a good break from normal and thanks to members for adjusting your schedules last week.  I had many nice comments about the Brussel sprouts.....something new for members, so looks like we will do more next year.  A few more may find their way into member shares.  This weeks lovely weather left time to plant a few pear trees, clean up more beds for spring, plant golden beets and new kale starts......the moon is waxing now so will try to get those micro greens going this week in the seed house.  I have the after Thanksgiving feeling that my veins are full of gravy sludge and butter.....now a craving has set in for all things green.   We are seeing big bucks out at dusk munching on the oats that are the cover crop for our large butterfly habitat.....they like them so well that we can almost walk up to them while they are munching.....guess they have the green craving as well.  More sleep, more greens, more family, more time to think......winter makes us more human perhaps.    your farmer, Jill.  

Winter herbs on porch





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/19/2017 8:41pm by Jill Rendleman.

Happy Thanksgiving Week......members can look forward to loads of sweet potatoes, spinach &/or greens, pecans, parsley and other fall delights.  

CALL or TEXT 618-308-0217 if you want to be put on HOLD this week.....let me know if you want a double box the following week or a friend is picking up etc.  

brrrrr.........trying to keep the frost off all your growing food.  had a huge wind and rain storm yesterday followed by freezing temps last night.  my my!   grandson sawyer in the spinach tunnel.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/15/2017 8:04am by Jill Rendleman.

CSA pickup for Thanksgiving week will be on TUESDAY Nov 21st for both Carbondale and Marion.  Same times associated with same places, but TUESDAY not Thursday and Friday.

If you DO NOT want to pickup next week, PLEASE let me know.  It is an extremely busy time for us, so not doing boxes for members who are out of town saves us time and doesn't waste food.  CALL or TEXT 618-308-0217 do not email.....any pickup changes you have for next week.  Members may:

change the location of their pickup

if you select the co op or the farm for thanksgiving pickup....your box will stay there until you are ready to pick it up at the farm cooler or the co op cooler.  

opt to get a larger box the following week

have a friend pick up the box

Thanksgiving box will include lots of sweet potatoes, pecans, spinach, parsley....not sure what else yet.  take care, jill



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/15/2017 7:50am by Jill Rendleman.

Members will enjoy local sustainably grown oyster mushrooms from Flyaway Farm.  New fall potatoes, a lovely pink with great flavor.  Last of the season tiny gourmet aka pick before they get frosted cucumbers, eggplant....no so pretty but good.  And more garlic to savor.  A greens mix will come along with all for salads or braising.  

PLEASE let me know if you hate eggplant and would like something else in its place!  Look for wonderful eggplant recipes at www.allseasons-farm.com.  I didn't like eggplant until I found the right way to not make it mushy.  High heat braising for a short time is the key.  Take it out immediately and place on paper towels.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/13/2017 6:33pm by Jill Rendleman.

I must admit a bias towards butter.  I was raised a Union County , thus Southern culture, cook.  Most Union County first settlers came from the Carolinas.   Over time I have realized that what I helped my grandmother cook in Anna on Sunday morn before church, was probably my first introduction to healthy eating.   We got up at 6am and my grandmother was already up, coffee, sweet rolls, and other enticements to be a part of Sunday dinner.  About 6:30 we started the red beans, cleaned any greens we had, tossed the chicken in flour and put in oil and laid out when cooked through, set the table, added the blackberry jam and butter,  and did what ever else we could before the 9am leave time for Sunday school and church.  Yes, I remember wearing of white gloves to church, thus, I must be old.  

What I do remember is upon the setting of the meal......there was a good consideration of the combination of palet considerations.....flavor, texture, tart or sweet, greens offset by mild white potatoes mashed, herbs from the garden leaving a distinct impression to blend the combination.  Pickled versus sweet jams also another considerations.    I did not fully recognize this until I was much older.  

Here is my comment......butter is an ingredient that provides a mildness.  Not in all situations, but in developing beans and rice, or in a soup that includes whole or diced tomatoes.  What a difference, one tablespoon of butter could change the world.  The depth, mild tenor, and flavor enhancements of butter are respected here.  that being said, I do try to limit butter to a flavoring role.........olive oil is the work horse I have come to know......and it is much better for us all than butter.   thus.....I use butter whenever it seems I have too, and mostly olive oil the rest of the time.  Thanksgiving is next week, I bought 4 lbs of salted organic butter for a potential family event of 25.  So.....I am still stuck on butter.  Transformation continuing ........

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 11/8/2017 7:36am by Jill Rendleman.

Members will enjoy butternut squash and fresh local sustainably grown ginger from friends and local farmers, River to River farm in Tunnel Hill.  Be looking up those butternut squash soup recipes that include fresh ginger...wow, what a difference fresh ginger makes.   Fresh ginger doesn't have that brown dry skin as in the groceries....but a delicate pink yellow skin and mild flavor, you will love it, but you don't need much.  Also look for lettuce or greens!  

Ginger should be stored in your fridge in a paper bag, or you can also freeze it a plastic container or bag for use over the holidays.  Ginger is great in small slices added to warm tea and great for the stomach.  Some of us add it to our teas or waters all winter long.  The high price of ginger is due to it takes 11 months to grow it in Southern Illinois and a lot of care.   

 

Here is how we like to cook butternut.  Brush with olive oil, put butter in the center, salt and pepper, cook until knife goes in easily, but not so much it is mush...remember it will cook a little after you take it out.  Should be al dente!  Enjoy





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/31/2017 1:41pm by Jill Rendleman.

So nice and warm today.....sun out and no wind so we moved Big Cool, our largest high tunnel, for winter plantings.  Took me, Abby, Cleto, and Bill about 3 hours to prepare this 30x100 high tunnel, for moving.  The moving took about 30 min only.  So nice to free up the soil Big Cool was covering all summer.  Now that soil will get real rain and sunlight all winter long.  We will soil test and make sure there are healthy microbes and nutrients working over the winter to restore the soil after a long summer of tomatoes and heat.  A little clover, sea kelp, and worm castings will make it happy after working so hard to make heirloom tomatoes.  Its nice to give the soil a winter vacation and treat it with the care and respect it deserves!    

So whats in the box this week?  Thinking there will be some kale, spinach, specialty turnips, beets, parsley, onions......but not totally sure about all that.  When the frost forecast came up we had to cover all the outside plantings.......I still haven't looked in all to see what got toasted by the freezes......but most likely the basil!!! 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/24/2017 11:51am by Jill Rendleman.

Members will enjoy some end of season delights as well as some fall goodies.  Yellow zucchini, basil, green onions, spinach, carrots, lettuce....it will be nice!  Use your imagination....the yellow zucchini is mild and very pretty.....one of our favorites.  

The weather has us a bit scared, its going into the 30's over the weekend so today we are getting out the row covers to protect our outdoor veggies from the frost.  Off course its windy today and not so much fun as the plots are muddy too.  Whoa is me!  It is beautiful weather to be out in tho, much nicer than 98 degrees and humid!  We are doing what we can, but just a note that you may see a bit of frost damage in the next few weeks.  Generally we have row covers up by now, but the weather was so hot we had to use shade cloth! so hot to cold all in about 10 days.  

We covered up the blueberry plants and planted garlic as well, so the rain and cool was good for those!

Bon  A Petite!   please take a minutes to look at some of the recipes on our website at www.allseasons-farm.com.    your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/20/2017 9:14am by Jill Rendleman.

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color is bright and beautiful.  You can put them both into a really healthy soup, I start with lentils (which take like 20 min to cook versus beans many hours) boiled until almost tender in a veggie or chicken broth.  When the lentils are about tender, I add chopped onion and older fresh tomatoes or a can of whole tomatoes.......when those flavors have come together, I add the chard and/or other greens right at the end and simmer lightly.  You never want to bring a soup to a hard boil, just a light simmer, as you are layering in the flavors.  Curry is a nice spice to add, but whatever you like.  Like many soups, this will be better on the second day and on the third!  

Chard on its own is great.......just take two minutes to cut up all.....I use a big knife and I don't do the thing of separating leaves from stems, just cut them all up at once, then toss them into hot olive oil, season with salt and pepper, I do add a touch of butter to chard at the end to soften the taste.  

Greens and sweet potatoes are one of my favorite fall dinners and a very healthy one at that.  

The big ugly white and red roots are fall French radishes out of control, they will have some heat.....we wash then slice ours into ice water, then add rice vinegar and salt and put them on salads.  Another thing is to put a lightly sweet dressing of olive oil, vinegar, and honey and soak in that 5 or so minutes before serving.   Look for more recipes at our farm website  www.allseasons-farm.com/recipe.   These are all great recipes from CSA farms and restaurants that use CSA veggies.  




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 10/18/2017 9:00am by Jill Rendleman.

All went well last week.....thanks to members for returning boxes or bringing totes!  The weather has been fabulous for greens like fresh spinach so look for more of those.....I plan to put chard in the boxes (we have chard lovers)  so if you are a chard hater (I think I know who you are) I can substitute kale, but keep in mind, kale may be in the share next week.  Greens this time of year up your immune system and prepare it for winter, its a great time to put greens in olive oil with a little garlic and salt, toss them lightly till they are cooked through, and put on top of a baked or mashed potato.  The heavy rains took their toll on some of the more delicate plants and you may see a bit more dirt has splashed up onto bottom leaves.  Love this time of year, the bugs are starting to go away and the plants thrive in cool nights and warm days.  Got the new garlic planted yesterday......soil was nice and moist after the rains.....was plain old dust before.  More later......your farmer, Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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CSA Pickup is Thursday in Carbondale and Friday in Marion.  PLEASE RETURN YOUR BOXES FROM LAST WEEK.  Boxes cost $2 to $4 and it really makes a big difference if we can reuse them.   Ev

Whats in my All Seasons share? Much more than you may want to know. April 11th, 2019

Members will enjoy two very different kinds of lettuces in their boxes this first week.....an emerald leaf lettuce, great for salads, on sandwiches, or as a wrap.....a very delicate mild flavor.......

CSA Pickup Reminder Thursday April 11th and Marion April 12thApril 10th, 2019

CSA starts this week!   Members will enjoy lots of greens and lettuces as we get going.  The tomato plants are in and growing like crazy in this warm weather so maybe we will have early

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