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Large bunch of basil.  If you want to buy lots of basil for pesto making, call farmer jill at 618-308-0217 for large quantities!  

Sweeter than red beets and a beautiful interesting addition to salads.  You got the beet with this one! 

Golden beets are known for their sweet mild flavor and their wonderfully delicious leaf.......some like better than the root!  Our beets come with greens in late fall and early spring, otherwise, they are without greens.

Traditional red beets.  Great for roasted root veggies or for healthy addition to daily smoothies.......good for heart health and blood pressure.  Nothing, no not anything, like the canned beets your mother made you eat.  All of our beets come with greens except during the coldest of months when we hold over a few as winter wonders.

Our butternut are small sized for easier cutting and cooking!  Delicate in flavor and so easy to make a meal of.....yum.  

Tender and flavorful, cilantro is well known used as a garnish for tomatoes or as THE essential ingredient in salsas.  For great salsa recipes go to www.allseasons-farm.com and click on recipes.

A great value as compared to store cilantro......more fresh, more cilantro!

Collard greens are a Southern Illinois favorite.  I remember the smell of ham hocks and collards in my granny jean rendleman's wonderful kitchen on Sundays.  Along with mashed potatoes, a side of smooth pinto beans, and a nice fresh chicken.....hmmm.  Ok, enough.  I have since learned that I can get a better flavor out of collards by replacing ham hocks with a little olive oil and salt......and boiling or braising for just a few minutes versus overnight.  This is a diverse nutritious green that has been laid aside for the now rightfully regarded kale, but chefs are coming back to it.....using the tender tasty leaves as wraps, adding depth to soups, or as an interesting "remodeled" side dish.  

The smell of fresh dill just plain makes me hungry.  Dill is not just for pickles.......dill is a wonderful addition to fish or chicken dishes.  It is lovely sprinkled lightly on salads.  Fresh from the farm it has a glorious flavor enriched by organic soils and fresh spring water irrigation.  Off the farm it is also a great value as one bunch is about 6 times as much dill in one of those tiny plastic store containers.  

There is nothing like fresh organic eggplant.  Its like something you have never had before.  It's skin is tender and the flavor is fabulous.  Unlike store bought, it has lots of stored up moisture, making for plump, crisp fried or baked.  

Our hens are raised outside on pasture. They eat bugs, grass, lots of greens and veggies, and feed that contains no hormones or antibiotics or other artificial ingredients.  Into the chicken coup at dark and out at sun rise.  Deep orange yolks and whites with substance!  Our farm is licensed and inspected by the Department of Agriculture, State of Illinois.  

Mildly sweet yet crisp, this lettuce is a great keeper.  Large leafs for sandwiches or wraps, crisp interior for crunchy salads.  Great all summer long!   

Greens mix is one of the healthiest choices you can make for fall winter healthy eating.  The mix contains baby kale, tatsoi, mizuna, mustard, arugula, beet greens, and other baby greens.  Its best with a sweet light dressing of olive oil, honey, rice vinegar, and a splash of lemon.  

Green/Red Curly Leaf kale is one of my favorites.  The curly means salad dressings cling and hold dressings much better. The curly also means more cold tolerance and these are winter specialties that delight the eye and boost the immune system.

Dark green, full of nutrients, extra flavorful.......this kale is the "Quarter Horse" of kale varieties.  Ready to accept and hold dressings, great color, and an essential to nutrient demanding diets.  

Curly kale holds its curl to nicely collect dressings as well as its crunch for great greens salads.  

Many folks are going beyond toscano kale and adding a variety of kales to kale salad or cooked kale for a diverse look and taste.  

Eight varieties of red and green baby lettuces ranging from butterhead to curly endive are included in this pretty mix.  Mild yet crisp combination washed and ready to eat.  

Flat leaf parsley when grown organically has a flavor and smell that enhances any soup, salad, pasta or herbal rub for meats.  We often boil up some noodles, add parsley and mozzarella and a little parmesan and whala! you have a nutritional meal in minutes.  

Red potatoes are best known as "new" potatoes as they are the first to be ready for harvest.  In Southern Illinois we eat them with green beans or fry them up with onions.  These potatoes will store in the fridge best and for several weeks, however, they will not store well all winter as do our white or yellow varieties.  

Classic for its beautiful arey of bright colors, our Rainbow Chard is a taste that adds depth to soups, especially those with beans or lentils, or is great on its own......braised in a little olive oil with garlic and onion.  Some folks love it over polenta or mashed potatoes.

Check out recipes for lentil chard soups......one of my favorites as far as taste, and lentils cook up in 10 or 15 min versus the long simmer time for beans! 

We have a 25 ft long row of rosemary in one of our high tunnels and it makes an aroma while working in there divine! Rosemary is great with potatoes or soup, and through a stalk into some ice tea or hot tea and you have yourself a rich libation.  

Sage is a good all around herb, often used to add great flavor to meats and of course, stuffings for turkey!  Our sage is grown in nutrient rich soil and thus has a good deep flavor.   We sell in bunches, not in plastic.......so much more sage, so much better for you and the environment!  

Fresh local Certified Organic Spinach is a real treat.  Out of the field it is an emerald green, dense in nutrition, and wonderful as a salad, braised, or in soups.   All Seasons Farm specializes in spinach and other nutritious greens and lettuces.  

You won't want another bell after you have tasted this sweet green to red Italian Sweet pepper.  Much easier to slice and remove seeds, no bitter after taste with this sweet pepper. Crunchy whether green or red.  A market favorite.  One quart box holds 4-6 med peppers.  

We grow heirlooms varieties, and grow for taste, not size.  Perfect for BLT and the taste is wooooderful.  Good keeper and few blemishes.   

White Japanese turnips have a flavor all their own.  They have a marvelous crunch, very mild, no heat like a radish, and no dirt taste like a regular turnip.  Great just by themselves or include in an arugula or greens salad mix .....shave them in or cut thinly......with a light sweet dressing.  The greens are superior in salads!