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Posted 6/28/2017 6:48am by Jill Rendleman.

Thursday is CSA member day......look for eggplant, tomatoes, a few peppers, green beans, and other summer fare.  Get out your favorite salsa (go buy a lime) and your favorite eggplant recipe.....mine is eggplant parmigiana which I will share!  

Salsa Fresca aka Pico de Gallo is simple a mix of chopped tomatoes, green peppers, hot pepper, garlic, onion, and lime. Chop in small pieces, squeeze with lime, put in fridge for an hour or more, add salt and eat!   Best to experiment so as to get your favorite taste.

If you want to shorten time on this recipe, don't make tomato sauce, just buy a really nice one at the store!  The Coop has good organic sauce choices.  

Eggplant

2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
  Salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce

3 (14.5-ounce) cans diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon)
¼ teaspoon red pepper flakes
½ cup fresh basil leaves chopped
  Salt and ground black pepper
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
½ cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish
 
 
 

INSTRUCTIONS

SERVES 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 6/19/2017 6:48am by Jill Rendleman.

Hopefully many of you saw the fresh garlic and basil and have tried your hand at pesto over the weekend.  Mushroom share members got Pippinos! this week.  Gorgeous and delicious and not to be found anywhere else but in your box!  The blueberries were first of the crop and it looks like we will have many more this week.  While I love the smaller berries, they take longer to pick!  Find a use for those green onions, just chop and add to meats or salads...they add nice color and flavor.   The heirloom tomatoes have a good taste and texture, so we are happy with that.  The summer crisp lettuce you are eating is mild and perfect with a light dressing and a few colorful additions.  Look for more lettuce and tomatoes this week.  You may want to consider freezing some tomatoes, if I have one going ripe on the counter and know I can't use it for a few days, I simply quarter it and slip it into a freezer bag...and there it waits for winter soups.  Fresh tomatoes you plan to eat as fresh, should never be put into the fridge where they will loose some of their taste.....but when quartered and thrown into to freezer, they keep that summer flavor well.  

New crop zucchini and cucumbers are coming along as well as the eggplant which we are watering like crazy.  The sweet peppers are starting to produce, maybe this week.  Our corn and green beans are planted and looking nice....so far the deer have not found them, but thats always a possibility!  New potatoes just loved this weekends rain.....just what they needed.  There are a few strawberries here and there, but they are dwindling..... not enough for the whole CSA family.  

Look for a notice on member pick days, not sure what yet....maybe blueberries!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/13/2017 4:44pm by Jill Rendleman.

This heat I have come to respect!  It will knock you down without much notice!  Our main job in the prime of summer is to keep things alive.....ourselves, our pets, and the chickens included.  Warm season crops, peppers, tomatoes, cucs, eggplant, basil.......etc, seem to love it as long as there is water.  The greens not so much.  Blueberries maaaybe this week.  The chickens are not happy.  Today I brought them house fans and ice in a dog bowl and after looking at it for about 8 minutes, they all gathered round to enjoy.  

Members should expect tomatoes, maybe  peppers, basil, mint for your water......the list is still evolving.  If you have never made or eaten basil pesto.....this is the time to consider it.   It is absolutely the easiest most nutritious thing you can imagine to prepare.  If you have a knife and a blender, you can make pesto.  Pesto is the life nutrition of many a poor country.....simply take basil leaves and put them in a blender, add olive oil, then add pine nuts (expensive) or pumpkin seeds, and parmesan cheese.  Add to cooked noodles and you have a meal.  If you want to save some for winter, don't add the nuts or cheese, just freeze the basil and olive oil and add the nuts and cheese prior to eating.  

Mushroom shares got some gorgeous oysters last week, not sure what this week, but looking forward.  We take three to four weeks of mushrooms and cook them all up at once, for a flavor festival.  I usually add parsley or another green for flavor and color and of course garlic, and salt, key to mushroom tastiness.  

Pick up your share on time this week, or call and let me know you will be late, that way I can go ahead and put your share in the cooler......versus out in the heat!  Enjoy!





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/11/2017 6:58am by Jill Rendleman.

Heirloom red, purple and cherry tomatoes (fresh basil to go with), garlic scapes, cucumbers, yellow and green zucchini, and collard greens......all in your share this week!

Collard greens are a Southern Illinois staple......I used to smell them cooking with ham on many a Sunday at my granny jeans home in Anna.  I have since given up pork, ham, and bacon....as a staple that is, and eat it occasionally as a treat.   So here is one of the few recipes I will share that has pork in it....altho u don't have to add the bacon, you can use olive oil or butter.  Use your garlic scapes in place of cloves.   Collard greens also make great sandwich wraps.  Hint:  the red pepper flakes and the chicken broth are key!   Also...note the relatively short cooking time....less than one hour....you can shorten even less.  I like my collards "al dente."  

Recipe By:Ken Adams
"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."

Ingredients

  • 15 ml olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 g salt
  • 2 g pepper
  • 710 ml chicken broth
  • 1 pinch red pepper flakes
  • 455 g fresh collard greens, cut into 2-inch pieces

Directions

  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.



 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/8/2017 8:39am by Jill Rendleman.

Tomatoes are in!  Look for fresh basil to go along with that!  Zucchini will dress the box as well.  Ok for the adventurous there is gorgeous collard greens!  What are they best for?  They make great wraps and I will send a recipe a bit later.....it won't be the ham hock and onion and collards that your grandmother made!  





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 6/4/2017 7:46pm by Jill Rendleman.

Members are enjoying young cabbages, first of season cucumbers.....almost seedless type, baby mixed lettuces, chard and more this week.  I figured you knew what most of that was and what to do with it.....also, this is a transitional time of year when we are trying to keep the spring greens alive while babying the summer crops and starting some fall things.  So its been pretty hectic around here!   There are a few who don't love the chard yet, I will continue to try to convert you......maybe I will make some chard and lentil soup and deliver to you!  

Some challenges in the tomatoes and pepper houses, but the first tomatoes are now coming on.  Look for more good stuff in the coming weeks.  If you have suggestions about things you would like to see in the share, TEXT or CALL me!  






 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/31/2017 6:44am by Jill Rendleman.

Thursday comes fast this week....I was afraid I might get my week confused due to Memorial Day.  

So boxes will be delivered same time same place, we DO expect chard this week, so for those chard lovers....yeah your wait is over, for a few of you who have not found a way to love chard....TEXT me and let me know an alternative.  Cucumbers are on the vine as well as cherry tomatoes beginning to turn....who knows....but my guess is it will be another week for tomatoes.  More on the list.....I will give you a better run down after seeing what grew twice its size last night due to rain then heat!!!  Take care, your farmer, jill





 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/26/2017 6:28am by Jill Rendleman.

Beautiful days and great sleeping nights we are having here in Southern Illinois.  The crops are loving it and so am i.  

Strawberries seem to be popular, so their back in the box.  East them fast as they were picked early Thursday morning during a heavy due.  They were nice and cool, but strawberries don't like being wet and then packed together.  They are best left out of the fridge and then lightly rinse just before you eat them....which should be today as they don't keep long.  

Mushroom shares got Lions Mane mushrooms this week.....they have a slight seafood taste and are wonderful alone, in butter, garlic, salt.  What a treat!

Psychedelic (Chioggia) beets are ready to eat and don't forget to toss those greens in a little olive oil and salt if you are going to roast, throw them into a smoothie, or raw into a salad mix.  

Green garlic is one of the first seasonal items to pop up in farmer's markets and is prized by chefs. The immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. 

The scarlet kale is beautiful this spring and has held its sweetness in these cool nights.  Look for a "massaged" kale salad recipe....many of them add strawberries and maybe a few nuts and a tart apple.  Don't forget to check out the recipes at www.allseasons-farm.com.  Blueberries are starting to come on!  Take care, your farmer, Jill


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/23/2017 7:10pm by Jill Rendleman.

Ok, so last week I did not give credit to K-Noodles for the wonderful noodles made with organic ingredients just for All Seasons Farm.  Thats why the fresh parsley, which I also did not highlight,  was in the share......parsley and noodles and mozzarella equals a meal.  Thats because local farm in soil grown parsley has a wonderful taste and is very nutritious......we often have noodles with an herb and cheese as a simple but highly nutritious meal.   Really you don't need any side dishes......it's all there.  

So this week, tonight, which may change tomorrow based on the weather, we are looking at Sweet Red Kale, Spinach, Chard, early spring Garlic or Garlic scapes, and some form of lettuce plus one or two other items coming on.  If you just hate or are allergic to any of those items, let me know.  We can substitute beets, herbs, cabbage, or something else you like.  Just call or text me 618-308-0217.  I just love when spring garlic comes in, whether it is in stir fry or salads, fresh spring garlic or garlic scapes are something very special, not often found at markets, never found in groceries.  So if you haven't used those noodles, keep them in reserve...garlic in some form not readily available is coming soon from your farmer Jill.  

Looks like we will have zucchini soon as well as cucumbers and cherry tomatoes. Peppers of all sorts have been planted but don't seem to be enjoying all this moisture and gray days.   We are moving into the "warm season" crops.  Today we planted eggplants and various green as well as mild to hot peppers.  Next week, we will be planting sweet corn and green beans. The tomato crop has some issues, but there are cherry tomatoes ripening and maybe next week we can enjoy them.    If there is something you would like to see in the CSA, please let me know.....call or text 618-308-0217.  We can grow almost anything if there is enough members who want it!  

There were raves about the Pippino mushroom shares last week (16 week only), however all mushrooms shares will enjoy Lions Mane Mushrooms this week.  Talk about a gourmet experience, these shrooms are so delicious with an almost Seafood taste and texture, let me ask Mike for recipes.........or go for it.  

our daughter Mary and grandson Sawyer on a Giant City woods walk!  

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

Posted 5/20/2017 4:21pm by Jill Rendleman.

No, there is not an alien spaceship in your share...... that light green bulb with leaves is kohlrabi!  Wonderful with a tart crisp apple as it's compliment, like a good relationship, each is enhanced by the other!  Look below my too long email for a great kohlrabi apple salad.  

Kohlrabi, the word, in Swiss/German means the marriage of cabbage and turnip.....which is just the way it tastes!  Its a lovely vegetable, hard to find in stores anywhere....and the leaves are wonderful.   The root crops are going well this year cause we seeded them in Feb, and got them in the ground when it was April in March, and with good rains, members get to enjoy the bounty.

A simple recipe is to take a combination of root crops, say turnips, two or three different colored beets, kohlrabi, carrots.....and slice them into quarters or halves if small.  Then put them in a bowl and drench with olive oil, salt, and pepper.  Line a baking sheet with alum foil, drop the sliced root crop onto sheet, cover with foil, then bake at 375 just until you can just barely get a fork in, then take off the foil and turn up the heat to 450 or broil if you are brave, and in a few minutes, after browned and caramelized, take out.  If you have any good leaves from your root crops, you can braise them in a skillet right before the root crops come out of the oven.  They make a pretty and tasty bed for the root crops.  When I cut the leaves from the root crops, I always leave about one inch of stem on the root crop for good reason.  The stems are so tender and tasty.....and they make an interesting look and tells your eaters...... these root crops are at the height of freshness.......versus store bought root crops which generally have no leaves, because in order to ship well, the leaves being cut off to the core of the bulb.  Why?  because the stems of root crops will deteriorate fast, whereas the bulb itself, with a little help from the agricultural chemical industry, will keep a long long time.  

Ok long enough email.....final word, eat the strawberries raw and fast!  Just savor the taste of no chemical, no toxin, berries grown in real soil without fuel or synthetic based additives.  Our soil is sweet because we feed it with care........ clover, farm vegetable compost, organic materials, and spring water from the Cedar Lake aquifer.   Hopefully you are inspired by your share this week and are learning that creativity with the contents starts with your own eating desires and imagination.  When I set up my first high tunnel, I remember that I asked the seller of the high tunnel parts, what should I grow there first?  His answer was a question, "what do you like to eat?"  It took me a long time to understand that what he was saying was...... grow what you are passionate about, and what you love....all the rest will come.    Below, baked young carrots and beets.  Note the stems on addition......more color, more texture, more flavor.  

carmelized fresh beets and carrots with stems

Apple and Kohlrabi Salad

I forgo the tarragon and the gouda annnnd the sunflower seeds.....why interfere with the perfectly simple and delicious tastes of two greats.......apples and kohlrabi????  note: lemon is essential, a tart crisp apple is also essential......the rest just interferes, but thats just me.  

Apple Kohlrabi Salad

 

This super simple kohlrabi salad features honeycrisp apple, lemon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large.  

 

I forgo the tarragon and the gouda, as they interfere with the full flavor of the kohlrabi and apple....

INGREDIENTS

  • 2 small kohlrabi (about 1 pound, I used the green variety but purple would be nice), cut into matchsticks about ¼″ wide
  • 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
  • ⅓ cup grated gouda cheese (optional, not shown)
  • ¼ cup fresh tarragon leaves (optional)
  • 3 tablespoons toasted sunflower seeds (why complicate things?)
  • Lemon zest, to taste
  • 1 to 2 tablespoons olive oil, to taste
  • 1 to 2 tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
  2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
 


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

CSA Pickup Reminder Thursday June 29thth and Friday June 30th. June 28th, 2017

Thursday is CSA member day......look for eggplant, tomatoes, a few peppers, green beans, and other summer fare.  Get out your favorite salsa (go buy a lime) and your favorite eggplant recipe.....

Whats in my box? update on farm productionJune 19th, 2017

Hopefully many of you saw the fresh garlic and basil and have tried your hand at pesto over the weekend.  Mushroom share members got Pippinos! this week.  Gorgeous and delicious and not to b

Photo(s) added: fresh organic strawberries, fresh organic strawberries, Another New Photo, Golden Beets no greens, Golden Beets no greens, Tomatoes Purple Heirloom, kohlrabi green, kohlrabi green, FreJune 18th, 2017

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