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We put our turkey in a water and apple juice and salt brine over night before Thanksgiving.  2 parts water to 1 part apple juice and about 4 tablespoons of sea salt to that mix plus our fall brining herbs.  Herbs are full of flavor now after hot dry days of Indian summer.  Also a great idea to do with our full sized roasting chickens also for sale for farm pickup.  

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

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.  

Two to Three med to large heads hardneck.  Great taste and freshly cured.  

Great alternative holiday or special occasion gift.......fresh organic fruit and veggies.  The recipient  can call the farm and place order over the phone or come to the farm or to the winter farmers market in Carbondale to use it at our stand there.  The gift card is heavy card paper with a nice design, our contact information, and an envelope.  We  have no expiration date and the gift can be fulfilled with multiple $10 min. orders.  

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.  

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.  

Crisp and sweet asian cabbage.  Great in stir fry, soups, or salads.  

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.  

Exceptional taste is the main reason to try these potatoes.  All Seasons gets certified organic seed potato stock from Wood Prairie Farm in Main.  Each year we request the maximum number of lbs of blush potatoes........which is a variety that came about naturally by some unexpected cross breeding on their farm......but every year they agree to send us only 25 lbs of this wonderful potato.  There is a reason for this.......these potatoes have a taste that beats all others.  It is well beyond what potatoes should taste like.....it is heaven.   We have them for sale reluctantly because I would like to eat them all.....but we have a business to run.  I consider them as I do certain mushrooms on our farm......a seasonal and an exceptional delight.  

Our blush potatoes are shipped as seed from a certified organic grower in Maine.  The taste and beauty of these new potatoes is unmatched.  Harvested to your order, they will be freshly dug.  Gold and blush red skins, ivory interiors.  Great for roasting, baking, or boiling.  Remember that with fresh potatoes, cooking at a slow boil for an even cook throughout.  When roasting, get a nice crisp on them, then move to side for lower heat final cook through. 

Our light skinned light interior potatoes are so very well grown for smashed or mashed potatoes.......or as those that are sliced and fried with onions....and eaten with fish or other meats.  They hold firm under fry and I really like them for smashed potatoes......just boil and add a little cream or coconut milk and garlic for a smooth and subtle but wonderful taste.  I cant eat enough potatoes, they get their nourishment from the deep recesses of our soils......and thus contain a multitude of minerals and vitamins never found in store bought.  Our soils are tested at least once per year and amended with organic ingredients to a point that the maximum nutritional value is obtained......thus the exceptional taste.  Potatoes are hard.....it takes a lot of hand labor to plant , cultivate, and to harvest our potatoes.  We use no mechanical harvesters or planters......it is all by hand.  

Always a nice crunch and added interest to salads or on their own.  Ours are fresh and crisp right out of the ground, not soft from sitting in bags for weeks at the store!

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! 

These sweet red peppers have no taste resemblance to green/red bells.  Gone is the tart almost perfume taste of bells.  These are heirlooms grown for taste and crispness.  Great in stir fry or stuffed with rice and other veggies of choice.  Mild but deep pepper flavor, not hot.  We love these stuffed with brown rice and fav veggies and/ if not vegan, cheeses.  Very popular at farmers market in Carbondale, where we first introduced them in 2015.  A sell out! 

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!  

Great for stuffing.  Our bells are crisp and flavorful in salads or wonderful stuffed with rice and cheese and your other fav veggies.  A meal in and of themselves!  

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.  

Nice variety of tasty sweet peppers.  Lovely for stir fry or salads.  Good crunch and light flavor.  

Bayou Belles are a deep red sweet potato with exceptional taste.  Generally a bit smaller than traditional deep orange sweet potatoes.  

A favorite asian green used in a greens salad or stir fried. Full of vitamins  and antioxidants.  It is in the cabbage family and a great substitute for pac choi which is tough and not as nutritionally dense.

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

These 10 week old roasters are tasty and tender.  No hormones no antibiotics or any kind of chemicals used.  Natural feed and veggies from the garden was their diet.  Great for roasting in a dutch oven or for getting that chicken broth ready for the holidays or winter soups.  Lots of white meat.....for roasting start at 450 for 15 min then go to 350 for about 2 hours.......for broth and soups we cook on a low low boil for about 6 hours then freeze some of the meat for tacos or chicken enchiladas or soup later in the winter.  The broth we dont use for soup we put in five or six containers for soups or casseroles to come!  About 9 lb tender young chicken!