9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 4/20/2016 7:30am by Jill Rendleman.

We have been busy planting tomatoes and preparing potato and beet plots as well.  The entire seed house hear is filled to the brim with little plants waiting for their new home.  What beautiful weather we have had!  

Please CALL or TEXT myself at 6183080217 or Faylin at 6187131826 if you have any changes or questions!  Look for more luscious greens and lettuces for your overwintered immune system!   Thanks for your patience with the first CSA last week.  

Neighborhood Co op:  4pm to 6pm Thursday

Town Square Market:  4pm to 7pm Thursday  (no later than 7pm)

Home Delivery:  beginning at about noon this week.

Farm Pickup:  Anytime after 2pm on Thursday.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/15/2016 8:44am by Jill Rendleman.

Thanks for all your patience on this first CSA delivery day.  If you have any questions or any issues, please CALL or TEXT me at 618-308-0217.

In your box you will find a lovely mix of small kales and kale flowers.....very sweet.  You can mix up a little extra virgin olive oil, rice vinegar, and honey...maybe a touch of mustard and squeeze on some lemon or lime....a great and very healthy salad.  We add nuts and or raisins, apples, pears...sometimes red onion.  

Also, some new chard....thats the red leaves with green....with veins.  Chard to me is best lightly stir fried with a bit of olive oil and garlic, but it is also wonderful in soups.  Chard and lentil soup is one of my favorites.  There are lots of recipes for this if you do a search.

Also....a big bunch of parsley.  Parsley and noodles with a little parmesan or mozzarella makes a great meal in itself.  Parsley over wintered is highly nutritious.  Too much parsley?  cut up and freeze for adding to soups later on....or set on plate in kitchen and let dry.  It will stay good in your fridge in a bag or cloth for some time.  

Lettuce.......late spring romaine, red and greens.  not the prettiest romaine we have ever grown, but pull back the first layer and there is some wonderful crunchy lettuce in there!

Our website at www.allseasons-farm.com has a recipe section, this recipes were collected from CSA farms all over the country and they are really great......some from the more famous east coast farm to table restaurants.  

Enjoy!   your farmer, jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/11/2016 6:11pm by Jill Rendleman.

CSA membership has some special benefits I don't speak about enough.  Here is one:  if you have family or friends you want to bring out to the farm for a special one on one tour of a certified organic farm......bring them out for a personal tour of the farm with your farmer, jill.  We will talk about our growing practices and management of an organic farm.  It is amazing how many children have not ever been on a farm these days, so it something entertaining for children or out of town guests.  They will see bees, organic soils, butterflies, and pick and taste off the vine veggies.  The tour generally takes about 20 min with added time for questions, then you can have a picnic on the farm or wander the 40 acres of natural woodland habitat and fresh water creek........or travel on  to Owl Creek Vineyard, about 3 miles away, for some award winning hard cider and wines.  The best days for me to give tours are Mon, Tues, or Saturday, Sunday.  Other days are good if I have enough advance notice.  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/7/2016 4:00pm by Jill Rendleman.

Welcome to All Seasons Farm CSA 2016!  

Its been a busy spring getting beds ready and seeds started.  The beautiful weather is giving us some beautiful lettuces and greens to start the season.  The first delivery is always eventful, so please do not hesitate to CALL or TEXT me at 618-308-0217 with any questions or changes.  

Here is the schedule for Thursday April 14th:

Neighborhood Co op:  Farm Manager Faylin will be there to welcome new and returning managers.  Starting at 4pm to 6pm.

Town Square Market:  4pm to 7pm. Shares will be in the back.

Farm Pickup:  anytime after 2pm.  Share will be in tall white barn, cooler on the left.  Look for signs.  If you need directions, please look at our website or give me a call at 618 308 0217.

Home Delivery:  Will start early at around 9am.  

We so appreciate your membership and we know you will be happy.  The CSA will start up with lettuces and greens and move to other veggies as the season warms up.  Do no hesitate to call or text me anytime.....i am not good at email replies!  

Your farmer,  Jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/10/2016 12:50pm by Jill Rendleman.

Spring/summer CSA is filling up at a steady pace, so you might want to consider reserving a membership in the next few weeks.  

Looking forward to the probability of an early spring and that means great lettuce, greens, and asparagus growing weather.  About  now i start thinking about those red heirloom tomatoes of summer and the crunchy euro cucumbers.  

Returning members can use your debit or credit card online at www.allseasons-farm.com, ( select RETURNING MEMBER) through Paypal, or through Paypal's "bill me later" option, or if you call i can take debit or credit cards over the phone, or you can just send a check to the farm.  

Call me for questions.  Keep track of our heirloom organic apple tree plantings this spring by liking All Seasons Farm on Facebook.  

Take care, your farmer, jill

618 308 0217

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/10/2016 12:38pm by Jill Rendleman.

Members will enjoy a great box this week of mixed greens, midget sweet potatoes, chard and or kale, frozen vacuum packed ginger for warm winter teas(more on what to do with this later), and other remains of the winter growing season.  This will be our last share delivery for the season so PLEASE ROUND UP YER BOXES!!!  We will still have winter kale after this week, so if you want to come out and pick some after this week, just give me a CALL or TEXT.   No charge for members, however picking is for you and your household, not the whole neighborhood or all your kin.  :-)

Spring shares will begin in late March or early April depending on the weather and sun light hours.  We are busy making soil blocks and planning for delicious spring/summer shares.  

Thank you so much for your support and ideas this season.  Your farmer,   jill   618  308 0217 

Winter harvest so much nicer than summer!





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/3/2016 1:46pm by Jill Rendleman.

Winter is here but we have been getting lots of spring soil work done in preparation of the new season!  We do soil tests on each plot and add compost or bone meal or sea kelp, or whatever it is the soil test tells us the soil needs for optimum healthy plants that hold lots of nutrition....and thus taste and look good.  Many people who have seen fresh foods look bigger and prettier in big box stores over the last 30 years, have a hard time relating pretty food to food that tastes good...because much of this  pretty food has been hybridized and cultivated to withstand 3-8 weeks of shipping and to be thrown around in big containers on trucks and NOT to have high levels of nutrition and thus good taste. However, it is possible to grow foods that both look pretty AND TASTE GOOD.  Organic growing methods, which do not allow toxins or genetically modified plants and seeds, focus on soil nutrition......and foods grown on soils that hold lots of nutrition are naturally healthy tasting.  To see this in action.......watch the Cobden Head Start kids that come tour our farm each year......guess what, they sneak down the kale rows to find the best looking kale and eat it right there!  In your own garden, you may have noticed that rabbits go for the best looking lettuce in the row......their noses are so much more sensitive than ours, and they can smell the nutrition of the healthiest plants!  They are NOT scavengers, but very selective of the choicest picks!  

See you tomorrow for CSA Pickup Day......same times, same places as last week.   CALL OR TEXT ME WITH ANY CHANGES, QUESTIONS 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 1/28/2016 8:49am by Jill Rendleman.

Reminder that CSA is now open to new as well as returning members.  Returning members have discounts to normal prices and are prioritized over new memberships for the months of Jan and Feb.   There are new payment plan options including using credit card which can be done on line or by giving me a call.  Online sign up go to www.allseasons-farm.com and click on CSA, the Returning Member sign up at top of page.  Call me for questions or to sign up over the phone  618 308 0217  your farmer, jill

Asparagus is one of first spring CSA crops





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/28/2016 8:43am by Jill Rendleman.

CSA Pickup Day TODAY.....sorry for late reminder.  Thanks to you all for leaving out your boxes for reuse.  If I leave a box at your house, it means that it has been deemed no longer in service....generally due to a tear in the closings or just looking sad! 

Hope you loved the mushrooms from Flyaway Farm...we did.  If you haven't yet found a use for them, they can be frozen and used for soups or spaghetti sauce later on.  Thanks to all our great winter helpers....it has been an exciting winter season!   Look for great greens this week by way of Japanese spinach, more kohlrabi and potatoes and sweet winter kale!  

Co-op 4pm to 6pm

Town Square 4pm to 7pm

Farm Pickup  after 2pm

Home Delivery  beginning at noon.  

your farmer, jill

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/21/2016 8:22am by Jill Rendleman.

Same times and places....we may be inside at the Co op.  The farm road is good to use.

A special winter treat this week from neighbor farmer Mike Hatfield, aka, the Mushroom Man, in the way of fresh local sustainably grown shiitake mushrooms!   These are quite expensive to grow so don't expect a bushel box of them, but you will have plenty enough to make several wonderful mushroom meals.  My favorite  with fresh local mushrooms is to simply put them in a little med hot olive oil and sear until a little crispy brown shows up on the edges of the sliced mushrooms. ( If you don't want to use the stems, please don't toss them, rather save them in the freezer to add to your soups later on. )  I put some minced garlic and salt in the pan at the end, and then add to a boil of warm noodles or rice.  If you have some dried herbs from your CSA, this is a good place to add them.   Use the spinach you have to slightly cook then add to the noodles as well (or serve separately) , and you have a very wonderful complex meal on its own.   A little drizzle of honey at the end of searing the mushrooms is also a nice touch, or mixing in a few pine nuts while searing as well.....however, i like mine just with salt and garlic and enjoy the full fresh flavor.  Mushrooms will keep well in a bag in the fridge for a week or so, then they may begin to dry out a bit unless you keep a wet paper towel in with them, but leave the bag open to air.  

Here is a great Wild Rice and Mushroom soup recipe from Cooks Illustrated:

INGREDIENTSPrint Shopping List ¼ounce dried shiitake mushrooms, rinsed 4 ¼cups water 1sprig fresh thyme 1 bay leaf 1 garlic clove, peeled, plus 4 cloves, minced Salt and pepper ¼teaspoons baking soda 1cup wild rice 4tablespoons unsalted butter 1pound cremini mushrooms, trimmed and sliced ¼ inch thick 1 onion, chopped fine 1teaspoon tomato paste ⅔cup dry sherry 4cups low-sodium chicken broth 1tablespoon soy sauce ¼cup cornstarch ½cup heavy cream ¼cup minced fresh chives ¼teaspoon finely grated lemon zest INSTRUCTIONSSERVES 6 TO 8 White mushrooms can be substituted for the cremini mushrooms. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons). 2. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups. 3. Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes. 4. Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve. Making Wild Rice Act like Steak We brown meat, baked goods, and many other foods as a matter of course, since the deeper color is an indication of the Maillard reaction, the process triggered by heat that causes a food’s proteins and sugars to recombine into hundreds of new flavor compounds that boost complexity. To achieve richer browned flavor in ordinary rice, we often toast the raw grains in the pan before adding liquid. But toasting doesn’t work as well with wild rice, since it is technically a grass with a hard pectin-rich coating that must break down before the proteins and sugars on the inside can brown. However, we stumbled upon another way to achieve browning: adding baking soda to the cooking water. Baking soda not only breaks down the pectin seed coat to speed cooking (our original goal) but also lowers the temperature necessary for browning to occur—from at least 300 degrees to below water’s boiling point of 212. Another factor in our favor: Wild rice is high in the amino acids lysine and glycine, proteins that are particularly sensitive to browning. Baking soda added to the pot led to nuttier-tasting wild rice and a savory, deep-brown stock that enriched the soup.




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Day is Today Thursday July 20th and Tomorrow Marion Friday July 21stJuly 20th, 2017

Hot hot hot........pickup your share early or let me know to put it in the cooler.  Co op members look for us either right inside the co op door OR out in the parking lot with the  all seaso

New recipe: Summer Squash and Zucchini- storage tips and recipesJuly 14th, 2017

Summer Squash and Zucchini Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag or air-tight con

New recipe: Zucchini Dessert SquaresJuly 14th, 2017

3 cups flour 1 1/2 cup sugar 1 cup cold butter or margarine 1/2 tsp cinnamon 1/2 tsp salt Filling: 8-10 cups peeled and cubed zucchini 2/3 cup lemon juice 1 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg In

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