9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Posted 4/18/2018 8:10am by Jill Rendleman.

Members will be enjoying Tatsoi, a lovely asian green, our famous mixed lettuce mix, a nice big bunch of parsley, and either some greens or beets...no decision on that yet this am.  Tatsoi is great in a salad or simply braised with other greens, maybe a carrot for color, and tossed over rice.  Garlic is a key addition to braised greens....also, I like to add a little heat, ie a cayenne pepper or pepper flakes minimally.   Parsley is a meal on its own here at All Seasons.  We boil noodles, add mozzarella or some other decadent cheese, and then toss in the fresh parsley.....so good and very healthy.  

This week we have been preparing potato and tomato beds and planting a few green onions.  We think the frost bypassed the blueberries which were starting to bloom.....cross our fingers!  

See you in Carbondale and Marion at the regular times.....please CALL or TEXT for changes or substitutions.  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 4/11/2018 8:37am by Jill Rendleman.

this is a bit long....but it is really good info if you are in a CSA and want to start eating....and thus cooking differently.  happy reading!  your farmer, Jill

Katherine Deumling of Cook With What You Have

A CSA share offers a plethora of produce every week and with it varieties we may have never seen before, let alone cooked—a delight and a bit of a challenge, for sure.

Fresh, delicious vegetables chosen for me week after week is my idea of heaven. It hasn’t always been but I get more hooked every year. I’m hooked on the deliciousness, on not having to make any decisions about what vegetables to purchase, and on the creativity it inspires.

So, how does one get hooked?

Stock your Pantry, Two Ways:

Shop mostly to restock rather than for specific dishes. You’ll spend less time (and money) running to the store for last minute items and can instead spend your time cooking, eating, and creatively using what you already have.

This is a basic list but you certainly don’t need everything listed to cook many dishes. And, your pantry will reflect your particular taste. This is just a loose guide.

Purchased Goods for Pantry, Fridge and Freezer:

  • Lentils; French green, red, brown
  • Beans: black, pinto, white, chickpeas
  • Grains: brown and white rice, barley, farro, cornmeal/polenta, quinoa, pasta, couscous, bulgur
  • Seeds & nuts: sunflower, pumpkin, hazelnuts, walnuts, peanuts, almonds, etc.
  • Spices: cumin, coriander, mustard seeds, dried chilies, turmeric, caraway, paprika, cardamom
  • Herbs: thyme, oregano
  • Vinegars: cider, rice and red wine
  • Oils: olive, sunflower, coconut, sesame
  • Hot sauce, soy sauce, fish sauce
  • Dairy products
  • Eggs
  • Lemons and limes
  • Meat and fish in freezer: sausages, bacon, chicken, etc.

Semi-prepared Items:

When you have a little spare time you can add semi-prepared items to your fridge/ pantry that will make life much easier and tastier when you don’t have those extra few minutes to get a meal on the table.

  • Make a jar of vinaigrette and keep it in the fridge. Dress lettuces and greens as well as roasted vegetables or plain chickpeas/beans with the same vinaigrette, adding some chopped herbs and toasted seeds. Be creative!
  • Cook a good quantity of beans. Put beans out to soak before you go to work in the morning. Cook them that evening while you’re in the kitchen cooking something else for dinner anyway and have them ready for the next day or freeze half.
  • Cook twice as much rice, barley or farro as you need for any given meal and freeze half of it to make fried rice, rice and beans or a soup the following week on a particularly busy night when you need the head start.
  • Toast a cup of sunflower or pumpkin seeds and keep in a jar. Your salads will be better for them; your soups will have added crunch; your snacks will be cheaper and more nutritious!
  • Use a whole bunch of parsley or cilantro to make a quick, savory sauce with garlic, olive oil, lemon juice or vinegar. Stir in some thick yogurt for a creamy version. Having a flavorful component like this on hand means a plain bowl of rice or beans or a fried egg turns into a meal in no time.
  • Make chicken or any other meat, fish or vegetable stock and freeze.

Free Yourself from Strictly Following a Recipe
& Learn to Improvise and Substitute.

The more you cook—and you will be cooking (!)—the easier and more fun it is to substitute and adapt as you go. Families of vegetables such as brassicas and alliums have certain common characteristics that in many cases let you substitute one for another. However, there is no real shortcut to learning how to do this so experiment as much as you can—you’ll have plenty of opportunity. Here are a few general guidelines to get you started.

Root vegetables love to be roasted as do brassicas like kohlrabi, cauliflower, romanesco, Brussels sprouts and broccoli. Cut up, tossed with a little oil and salt and roasted in a single layer, they are delicious as is or can serve as the foundation for soups, mashes, salads, etc.

Onions, like their allium compatriots, shallots, scallions, leeks and garlic, are pungent raw and quite sweet cooked. If you don’t have an onion by all means use a leek, though leeks are sweeter and you might add a little acidity to balance it out and leeks are not so good raw. Scallions (green onions) and shallots can be substituted for onions and vice versa in many recipes, raw or cooked.

Sweet potatoes, potatoes, celery root, rutabagas and turnips and sometimes winter squash can often stand in for one another in mashes, gratins, soups and stews.

Broccoli, Brussels sprouts, cauliflower, spring rabe and romanesco, all brassicas, have similar flavors and behave similarly in many dishes, though certainly not all. Mashed cauliflower is delicious but I would not mash Brussel sprouts.

Leafy greens are eminently substitutable. Chards, beet greens, kale and collards, are all good raw (very thinly sliced) when young and tender. They behave quite similarly when cooked and can be mixed and substituted for each other at will. Turnip, radish, and mustard greens are all tender and often interchangeable, though radish tops are a bit fuzzy raw. Make sure to blanch those.

Get Good at a Handful of Dishes that Showcase most any Vegetable.

It’s not so hard to keep up when you have a handful of recipes that can accommodate most any vegetable and in a variety of combinations.

A simple frittata elevates most vegetables, from leafy greens to peppers, peas, herbs, potatoes and both summer and winter squash.

Pan-fried vegetable fritters/savory pancakes/patties transform mounds of vegetables of all kinds into savory nuggets. Broccoli with parmesan, leftover mashed potatoes, leeks and plenty of parsley, rutabaga and carrot latkes, Japanese-inspired cabbage pancakes with scallions, sesame oil and soy sauce. . .

Fried rice with loads of finely chopped vegetables; simple Thai-style coconut milk curries; and soups and stir-fries, of course, are all good vehicles for delicious CSA produce.

A quick, stove top version of mac ‘n cheese with whatever vegetables you have, chopped finely, never fails to be devoured.

Finally, recipes can often accommodate way more vegetables than they call for. Perhaps a recipe calls for 1 lb of pasta and 3 cups of vegetables. Invert that ratio and use ½ lb of pasta and 6 cups of vegetables or just add more vegetables and have plenty of leftovers. You’ll figure out how to make such changes and have recipes and tips work for your particular selection of produce.

Get comfortable making a few of these dishes and make them your own, with different spices, herbs, cheeses.

And then. . .

Cooking (with a CSA) can in fact simplify one’s life—a way through the general madness and a treat for the senses and body. Yes, this is work and it takes time and organization but the deliciousness of that regular infusion of produce is well worth it!

Cook With What You Have offers subscriptions for both CSA Farms and individuals to an online Seasonal Recipe Collection, organized by vegetable. It includes not only 600+ recipes but posts such as Lettuce Management and the Dressing Jar and recipe categories such as CSA Heavy Hitters and Meals that Make Great Leftovers and Pantry Stocking Guides. Katherine Deumling, owner of Cook With What You Have, wrote custom weekly recipe packets for CSA Farms in the Willamette Valley in Oregon for years before expanding her cook-with-what-you-have approach to cooking to this more accessible platform for farmers and eaters everywhere. The Seasonal Recipe Collection covers 80 vegetables, herbs and some fruits. Katherine’s enthusiasm for vegetables, any time of year, never wanes and the site is regularly updated and expanded with tips, recipes and lots of reasons to love produce!




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/11/2018 7:47am by Jill Rendleman.

Look for more great greens this week.......starting with some wonderful green kale,  which will go nicely with some farm grown potatoes, along with red and green romaine, and spinach which we are calling "dinner plate" as it got a bit large in the last week!  

Please CALL or TEXT me if you cant make your pickup so we can get your share in the cooler!  618-308-0217  your farmer, Jill!

Co-op Pickup 4:30pm to 5:30pm. (NOT 4 but 4:30)

TownSquare Market. 4:30pm to 7pm.

ON FARM PICKUP.  Between 12pm and 2pm OR AFTER 4pm , or anytime afterwards except call me if it is going to be late at night.

Marion FRIDAY 12:30pm to 1pm Crossfit





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/4/2018 8:22am by Jill Rendleman.

News from All Seasons Farm

Reminder to members that you can sign up for a gourmet mushroom share which is offered to our members at a wholesale price.  These are sustainably grown, local, several gourmet varieties.....the taste and quality is excellent and mushrooms are more and more well known for the good and very different nutrients and probiotics they add to our health system.  You can sign up for 8 weeks of mushrooms for only $80 getting about 1 lb of mushrooms each of 8 weeks.  
Also 1/2 doz egg shares are available by popular request from members. 

Please give me a call 618-308-0217 and I can sign you up....pay later.  Or you can LOGIN to your membership by simply entering your email address at   www.allseasons-farm.com/login.      

Members can also put vacations holds on or change your pickup location, check your membership choices, add new shares, etc etc.  

looking forward to the season!   tell all your friends, co workers, family.....we have about 15 shares still available for spring/summer!  

your farmer, Jill

  

 

 

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 4/1/2018 3:16pm by Jill Rendleman.

CSA Members will pickup the first share of the Spring/Summer season this Thursday in Carbondale & the farm, and Friday in Marion.  We are looking forward to another great year!  Be looking at your emails from me this week....it may have  information about CSA membership you need to know.  Remember to CALL or TEXT me with questions 618-308-0217 for substitutions or vacation holds etc.  DONT EMAIL ME AS I WILL MOST LIKELY NOT SEE YOUR EMAIL.  

Thursday:   Neighborhood Coop under the awning at front entrance.  4:30- 5:30 pm ....if you will be late or picking up on another day, you must TEXT or CALL ME and I will put in Coop cooler, no problem!  To pickup, simply go to produce cooler and say your name and All Seasons Farm CSA. 

Thursday:    TownSquare Market  inside store 4:30 to 7pm.  If you will be  unable to pickup then call TOWNSQUARE (not me)  at 618-529-2312 and they normally hold for you overnight, after that, they toss  You can call me Mon to Wed to change your pickup site to the Coop if you want your share available anytime after Thursday.   

 Thursday:    All Seasons Farm at the tall white barn anytime after 4pm or anytime between 8am and 7pm any other day of the week.  Please do not come to pickup your share prior to 4pm on Thursday.   Your share will be in a very cold cooler and ready for pickup.    Directions to the farm online or CALL me!

Friday:         Marion Cross Fit:  in the parking lot.. 12:30pm to 1pm .look for  my spouse, Bill,  in a small gray get around car with "SAILOR" on license plates.          Fusion:  We currently do not have the minimum to deliver to this site....... if you signed up for Fusion,  your pickup has been changed to Marion Cross Fit.  

Thanks so much for your membership........look for more emails this week.  The month of April will be full of some very healthy greens and root crops....and a new source for local non GMO rice!  We are excited.  

Winter spinach ready to pick by grandson Sawyer!

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 3/21/2018 1:54pm by Jill Rendleman.

CSA for spring/summer 2018 is open for sign up.  The first week in April will be our first pickup.   Go to www.allseasons-farm.com/members/types 

and click on the green bar at the top "RETURNING MEMBERS."  or call or text me at 618-308-0217 and I can sign you up.  

Returning members who are missing greens or lettuce before we get started can come to the winter market Sat March 24th or Sat March 31st and get some free veggies.  Or you can call or text me and stop by the farm to pick up or pick your own.  We have spinach, kale, some lettuce, parsley, dill, cilantro currently ready.    

I will be sending an email out shortly to 2018 members with details about the new season!   your farmer, jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/22/2018 5:08pm by Jill Rendleman.

This week has been productive, despite the rain and cold we have prepared several plots for growing.  Lots of seeding going on in soil blocks for the Spring/Summer 2018 Season.

 If you are a CSA member from 2016/2017/2018 you might want to come to the Carbondale Community Farmers Market at CCHS Sat Feb 24th and get a free bag of spinach or lettuce or whatever you like.  Simply say......I am a CSA member!   Come earlybecause we may run out!   If you bring a friend that signs up for a CSA ......be sure to let me know by calling me, farmer Jill 6183080217.....you will get a $15 credit towards your CSA membership or extra veggies during 2018.

Traditional weekly CSA's 2018 will have new options to call or text to customize your weekly box.  If in our weekly email you see green zucchini (or something else you don't want more of....) for the week, you can text or email 618-308-0217 and ask for a substitution of other veggies or fruits.  

Its cold and gray and rainy but we have been able to get soil tests, seeding, and some building improvements done in the last two weeks.   We still do cleaning and packing outdoors despite the weather, rain, sleet, heat, or snow.....but we manage around that to insure clean, healthy, and high quality in our veggies.  Maybe this summer we can build a lean to for covered cleaning and packing!  

I can't believe our pink and white potatoes are still so nice from last fall as are the sweet potatoes and beets.  The work done on our coolers in 2017 has had some real benefits to our CSA members.  

Our online store www.allseasons-farm.com/store/buy-vegetables-online  provides CSA members to buy "extras" for large family or other events......but is also open to non members who want to buy what you want, when you want it.   So if CSA is not a good option for you, then the online option provides another option.  Our goal with the CSA is to provide wholesale prices for local certified organic produce, while the customized online ordering allows those who are away often or have specific veggie and fruit requests.....to be have access to our produce.  

Our traditional CSA is the backbone of our farm and we very much appreciate your support over the seasons.  We continue to listen to members and add or change things that need revisions!  

 

 

 

 





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/15/2018 11:37am by Jill Rendleman.

Members can look for a great box to end our season this year.......we have late winter scarlet kale, lettuce, garlic, pink potatoes (my favorite), cilantro, and a wonderful value added.....gourmet popcorn from Homer Grown Farm in Murphysboro.  The popcorn is delicate and very tasty.  It is non GMO varieties of popcorn and no chemicals or sprays are used.   A little bag will go a long way.  Hope you enjoy.  I put a little olive oil and salt in a skillet and cover on a low heat, then wait to hear it pop!  Its great fun for children learning about food, or for those adults who forgot how good home grown popcorn is as compared to the Rural King stand!  guilty.......

This is our LAST share of the Fall/Winter Season share.......I have looked at all our plots and decided it was best to have one nice final box!   Hopefully you have signed up for the spring/summer season 2018.  Members get a 3% discount plus 3% for payment in full, plus 3% for buying both seasons at once.....so its significant.   If you have any questions or trouble with sign up let me know.  There are changes to the CSA this year.  I will be asking more often for you to request substitutions for things in the share you just don't like or have had enough of!   We had a few eggplant haters last summer we accommodated, and one member who had had enough of tomatoes.....believe it or not!  

We are trying to get a head start on the season this year taking every little window of sun and warm to prepare beds......my guess is we will have another long hot summer and the sooner we get things going the better. 

We will be working the next 6 weeks or so to get ready for the spring/summer season.  Please feel free to call or text with suggestions for next year......this is how we get better, with member input.  I encourage you to be open and honestly let us know your thoughts.......the CSA belongs to the members, I am just the farmer growing for you!!!  your farmer, Jill

Summer Heirloom Tomatoes....cant wait!

 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 2/7/2018 3:10pm by Jill Rendleman.

Wow we woke up to some real ice here today.  Finally the sun is burning it off.  The hens were sliding on their poor little legs and could not seem to figure out what was going on.  The high tunnels were frozen shut.  You could skate all over the farm if you wanted!   Nevertheless......we will have a CSA pickup this week.  We will be featuring local award winning honey, local pecans, lettuce, potatoes and fresh parsley.   Getting to the end of the season with greens and lettuces getting sparser.   

For the spring season we have planted mixed lettuce greens and lots more spinach.  There are still memberships left for 2018 if you haven't signed up yet!  go to www.allseasons-farm.com and click on MEMBERS ONLY....then click on Returning Members in the green bar at the top...or call or text me and I can get you added for spring!!!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 1/31/2018 12:23pm by Jill Rendleman.

Cold back again.....

hope members got to at least see the moon last night.....if not, take a peak tonight.  just gorgeous, altho am eclipse watching held up by clouds and trees!   we have been planting things in the seed house with the full moon pull helping us out.  

members will enjoy micro greens this week along with butternut squash and herbs and lettuces.  try out this squash soup thats good in the cold.  don't try to substitute ingredients....except onion for shallots is fine.  the combo of the sweet and a little heat and the ginger...etc all add up to wonderful.  

there are also some great recipes that include wild rice, bn squash ....just google that.  the co-op has a nice wild rice, brown rice, other rice combo mix in the bulk section that is cheaper and not quite as intense as just pure wild rice.   

Butternut Squash Soup with Coconut Milk

Serve this full-flavored soup as a first course, or as a smooth vegetable stew over rice with a side of cooked greens. We've used luxurious full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).

How to Make It

Step 1

Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger; sauté 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.

Step 2

Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro leaves, if desired.

 



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder THURSDAY April 19 and FRIDAY April 20April 18th, 2018

Members will be enjoying Tatsoi, a lovely asian green, our famous mixed lettuce mix, a nice big bunch of parsley, and either some greens or beets...no decision on that yet this am.  Tatsoi is gre

Ideas for CSA Members....from All Seasons Farm CSAApril 11th, 2018

this is a bit long....but it is really good info if you are in a CSA and want to start eating....and thus cooking differently.  happy reading!  your farmer, Jill Katherine Deumling

CSA Pickup Reminder THURSDAY April 12 and FRIDAY April 13April 11th, 2018

Look for more great greens this week.......starting with some wonderful green kale,  which will go nicely with some farm grown potatoes, along with red and green romaine, and spinach which we are

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