9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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CSA Pickup Reminder Thursday July27th and Friday July 28th.

Posted 7/27/2017 7:31am by Jill Rendleman.

Pickup early as its another hot one.  Co-op pickup most likely inside at the co-op.

The cherry tomatoes are holding on but our heirlooms have lost steam in the heat!  Zuchhini, cucs, lovely sweet red peppers, and other warm season crops are doing well.

Round up a pepper chicken or steak recipe.  We simply thinly slice up our peppers and braise them lightly in olive oil with some onions and garlic, and add a little white wine at the end to make a clear sauce and toss over quinoa or rice.  Another great easy and fun thing is to slice those peppers in half long ways....then stuff with rice, cheese, other veggies...if you have children around, they have fun making "pepper boats"......just as they do making zucchini boats.  I make rice, then add whatever is hanging out in the fridge or counter, toss in some olive oil and cheese....then put in oven at 425 for about 15 min.  Sweet peppers are wonderful in scrambled eggs or just by themselves!

Here is a recipe you can delete the meat or substitute fish, chicken, etc and use the real real tomatoes from today.

Peperonata—sweet peppers slowly stewed in olive oil—can take ages to prepare. We wanted a quick version to serve with steak for a weeknight supper.


Peperonata is a mixture of sweet peppers, onion, tomato, and garlic, cooked in fruity olive oil until the peppers are soft and the flavors have melded. In order to get the flavors of both to marry, we cut the flank steak with the grain into three equal pieces, and seasoned all sides with salt, pepper, and oregano, and wrapped it in plastic for up to 24 hours to fully season the meat. Then we cooked red and yellow bell peppers, onion, and garlic in a hefty amount of extra-virgin olive oil until softened, added diced tomatoes, capers, red pepper flakes, and cooked the mixture until the vegetables were softened. After wiping out the skillet, we seared the seasoned steak pieces on all sides to a perfect medium-rare. While the meat rested, we stirred fresh basil into the peperonata mixture. To serve, we sliced the meat into smaller pieces, against the grain, seasoned the sliced with salt and pepper and the accumulated meat juices, and arranged the meat over the peperonata. A drizzle of extra-virgin oil balanced the tangy, meaty flavors.

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Serves 4 to 6
1 (2-pound) flank steak, trimmed
2 teaspoons dried oregano
  Kosher salt and pepper
cup plus 1 tablespoon extra-virgin olive oil, plus extra for serving
2 red bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide-strips
2 yellow bell peppers, stemmed, seeded, quartered, and cut crosswise into 1/4-inch-wide strips
1 onion, quartered through root end and sliced crosswise into 1/4-inch-wide strips
6 garlic cloves, crushed and peeled
1 (14.5-ounce) can diced tomatoes
2 tablespoons capers plus 4 teaspoons caper brine
teaspoon red pepper flakes
½ cup chopped fresh basil

Look for a flank steak of even thickness. The peperonata can be made up to two days in advance.

1. Cut steak lengthwise with grain into 3 equal pieces. Combine oregano and 2 teaspoons salt in bowl. Season steaks all over with salt mixture, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.

2. Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add red and yellow bell peppers, onion, garlic, and 1 1/4 teaspoons salt. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

3. Stir in tomatoes and their juice, capers and brine, and pepper flakes. Continue to cook, uncovered, until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Transfer peperonata to bowl, cover, and keep warm.

4. Wipe out skillet with paper towels. Pat steaks dry with paper towels and season with pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Cook steaks until well browned and each registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 10 minutes.

5. Stir basil into peperonata. Slice steaks thin on bias against grain. Season steak slices with salt and pepper and drizzle with extra oil. Serve steak with peperonata.



Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920





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