9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 8/3/2016 10:16am by Jill Rendleman.

CSA members will enjoy farm potatoes freshly dug!  Also some end of season heirloom tomatoes and other summer fare picked in the rain.....look for a little mud on the potatoes and maybe other produce.  

Please remember to bring or leave out your boxes.  

Co-op  4pm to 6pm

Town Square 4pm to 7pm

Farm Pickup.....after 2pm  We are doing some work on CSA barn....we appreciate your patience.  

Home Delivery beginning at 2pm!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/28/2016 10:34am by Jill Rendleman.

CSA members will enjoy heirloom cherry tomatoes, green beans, cucs, lettuce, and our famous sweet red italian peppers.  Our apologies for the not so great looking green beans which got a lot of dirt splashed on them during the last rains.  My recommendation is to prepare those as soon as possible......simply rinse in cold water prior to using and break off any ends or places that you don't like the looks of.   The sweet italian peppers are wonderful in salads, stuffed, or in stir fry.   

Summer is still in full swing, but we are looking ahead to our fall crop now and preparing beds for kale, chard, asian greens, spinach, lettuce, winter squash and more.  The heat has not treated the plants well and its a full time job keeping them alive!!!  The heat did in the summer zucchini as well as some of the lettuce crop.  We are also busy with babying the little heirloom apple trees and tidying up the place for the annual Neighborhood Farm Crawl.....mark your calendars and plan to bring out the family on Sunday Sept 18th from 1pm to 5:30pm for a farm tour.  We are nearby Owl Creek Vineyard and Starview Winery so you can a great finale to your farm tour.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/21/2016 1:08pm by Jill Rendleman.

Pickup Reminder for Member Shares:

It is hot today and we may be inside again at Co op.  Please call or text Faylin if you will not be at Co op by 6pm....that way we will put your share in the cooler at 4pm versus 6:15pm!

Blueberries, the old fashioned small ones with taste, are in your box.  They are grown by a neighbor who uses no sprays or chemicals but they are not certified organic. We didn't have boxes with tops so we put them in a bag......dont leave the berries in the bag.  Take them out and put in the fridge.    Also members will enjoy the first garlic of the year as well as a giant sweet onion......these onions need refrigerated, not left on counter.  Oh yes and eggplant.....ok, so you need some eggplant ideas?  Here is eggplant parmesan from Cooks Illustrated.  Really really good.  Also go to www.allseasons-farm.com and click on recipes on top bar......some great farm to table restaurant recipes for eggplant there.  

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmesan cheese. For our eggplant Parmesan recipe, we wound up skipping the frying altogether, instead baking the slices that had been coated in flour, eggs, and bread crumbs seasoned with Parmesan cheese. We then layered the eggplant with a simple tomato sauce, leaving the top layer of eggplant exposed so it stayed crisp. Cooking School Italian Salads And Vegetables Learn More INGREDIENTSPrint Shopping List EGGPLANT 2pounds globe eggplant (2 medium eggplants), cut crosswise into ¼-inch-thick rounds 1tablespoon kosher salt 8slices high-quality white bread (about 8 ounces), torn into quarters 1cup grated Parmesan cheese (about 2 ounces) Salt and ground black pepper 1cup unbleached all-purpose flour 4 large eggs 6tablespoons vegetable oil TOMATO SAUCE 3(14.5-ounce) cans diced tomatoes 2tablespoons extra-virgin olive oil 4medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon) ¼teaspoon red pepper flakes ½cup fresh basil leaves chopped Salt and ground black pepper 8ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups) ½cup grated Parmesan cheese (about 1 ounce) 10 fresh basil leaves torn, for garnish INSTRUCTIONSSERVES 6 TO 8 Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce. 1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt. 2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside. 3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant. 4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven. 5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper. 6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/2 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 7/14/2016 9:07am by Jill Rendleman.

Pickup Reminder for All Seasons Members.....

Co-op 4-6pm

Town Square 4pm to 7pm

Home Delivery beginning at 2pm

Farm Pickup  anytime after 2pm

Members can look forward to more pesto basil, lettuce, green beans, tomatoes and other great summer season veggies.  

We have a lot of pesto basil and are taking orders from those who want extra basil.  $3/large bunch.  This is something really special in the heart of winter.  We use pesto in all italian recipes, but mostly with just plain pasta.  Recipe below.

Ingredients 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated parmesean cheese  Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. 

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/13/2016 12:24pm by Jill Rendleman.

Pickup Reminder for Thursday.  Members can expect to see first of the season tomatoes, various zucchini, garlic scapes, mint for your tea or water or juleps, and more little seeded cuts.   Look for recipes for refrigerator pickles as a way to keep an over abundance of cucs.  We eat them after a soak in water vinegar and salt.  There is no need to peel these cucs.  If you do, you are loosing a whole lot of nutrition.  Remember, they are organic, no toxins are soaked into their skins like at the store.  Same with our zucchini and all other veggies.....you can eat or find a use for everything in all your share contents each week.  Bon Appetite.  

Faylin will be in charge of all deliveries this week.  She can be texted or called at 618 713 1826.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/10/2016 7:13am by Jill Rendleman.

Zuchinni, peppers, squash......all are leaders into the summer fare in Southern Illinois!  There were a few ripe cherry tomatoes.....enough to bring 12 pints to the Co-op.  Your dill is wonderful with sliced cucumbers or on any fish or chicken dish.  We often grill summer zucs with any other summer veggies....if you have been drying your herbs, take a few pinches from the assortment and throw it all together in a little olive oil and role your veggies in it.  let set for 5 to 20 min then roast or grill the veggies.  Simple is better with great tasting fresh local grown foods.....their taste should be the highlight, not added ingredients.  Remember there are really good farm food recipes on our website.  Go to www.allseasons-farm.com and click on Recipes.  Another good spot.....  www.stonebarnscenter.org    So sorry to miss the pickup reminder this week, technical difficulties.





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/1/2016 7:43am by Jill Rendleman.

First of season cucs are in!  They are tasty and thin skinned.  You will have fresh sage in your box.  Great to hang upside down and dry for your Thanksgiving turkey or other fall and winter dishes!  Tomatoes are on the vine, but are still green.  Ah the wait.  Zucchini just beginning to flower.  Its been a long cool wet spring, good for the potatoes, greens in field, baby heirloom apples, and other things.....but holds up the warm season crops a bit!  

Co-op  4pm to 6pm  Thanks for calling if you will be late.

Town Square 4pm to 7pm

Farm Pickup beginning at 2pm

Home Delivery  beginning at 1pm 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/25/2016 7:50am by Jill Rendleman.

The tomatoes are coming on, a few cucs are showing up, green beans and squash are planted, eggplant and peppers also now planted and happily taking root!  The on and off cool and wet weather has put a few things back, but has been good for new apple trees, spring lettuce, beets, kale and chard.  At the farm we are also busy with trying to get our circle to the farm house and roads to the barns improved a bit.  I am afraid a few pot holes will remain until we get the right fix to the problem!  New hens are not laying yet, but the older gals have really been working, so the eggs have been nice this spring.  

Remember to bring your boxes and look for lettuce, spring kale, maybe broccoli, and a few other treats this week.  Take care, your farmer jill

Co op  4pm to 6pm  please call or text if you are past 6pm 6183080217

Town Square  4pm to 7pm

Home Delivery beginning at 1pm

Farm Pickup  anytime after 2pm  call if coming after dark

kale stir fry





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/18/2016 8:09am by Jill Rendleman.

Thanks for bringing your boxes!  Reminder that Thursday May 19th is your share pickup date.

Co-op 4pm-6pm  thank you for calling in for late pickup. if you pickup late, please bring your old box the following week rather than leave it at the Co op.

Town Square Market  4pm to 7pm

Home Delivery beginning at 2pm

Farm Pickup  anytime after 2pm

Eggplants, Peppers, Cucs, and Tomatoes are all in the ground and growing well.  There are a few tiny cucs, and some tiny tomatoes starting to form.  Cold weather has set things back a bit, but has kept the lettuce happy for a bit longer.  The rain has been a blessing on the new apples trees and new rhubarb and asparagus plantings.  

Thanks for your patience in this blackberry winter!   your farmer, jill

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/11/2016 6:07am by Jill Rendleman.

Pickup Reminder! Thanks for remembering your box.  Members can look forward to lots of great lettuces  and greens.   In the field, we are busy planting last of the heirloom apples trees, green beans, zucchini, and basil, dill, cilantro.  Oh and baby beets!   

Co-op  4pm to 6pm   please call if you are picking up after 6pm

Town Square Market  4pm to 7pm

Home Delivery   after 1pm

Farm Pickup   after 2pm  

CALL OR TEXT if you have changes.  

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Next Week. See Changes ....... Marion will be WEDNESDAY PICKUPAugust 12th, 2017

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 TEX

CSA THURSDAY Aug 10 and 11 Cdale & Friday Marion Pickup REMINDERAugust 9th, 2017

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

CSA Pickup Reminder Thursday July27th and Friday July 28th. July 27th, 2017

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

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