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Though carrots are both popular and plentiful, it is difficult to grow a great carrot that is crisp and sweet. Carrots need the proper conditions to grow: loose, fertile soil and the cooler the temperatures, the sweeter the carrots.

   Storage Info:

  • Remove greens and refrigerate carrots in a plastic bag. Carrots will last 2-4 weeks in the fridge.

Steamed Carrots with Garlic-Ginger Butter
(from Cooking Light  Magazine).

2 garlic cloves, minced
1 lb.carrots (cut into medium size julienne)
1 T. butter
1 tsp minced peeled fresh ginger
1 T chopped dill
1/2 tsp. grated lime rind
1 T fresh lime juice
1/4 tsp salt

Steam carrots, covered, 10 minutes or until tender. Heat butter in skillet. Add garlic, ginger to pan. Cook 1 minute, stirring constantly.  Remove from heat; stir in carrots, dill and remaining ingredients. Yields 4 servings.


Shredded Carrot and Beet Salad (from vegalicious.org).

3 carrots, shredded or grated
1/4 cup raisins
3 beets, shredded or grated

Sweet & Sour Dressing:
1/2 cup olive oil
2 T red wine vinegar
1/2 tsp dry mustard
1 tsp grainy mustard
1 tsp cumin
1 T chopped basil
2 tsp ginger powder
3 T maple syrup

To make the dressing, in a small jar combine oil, vinegar, mustards, cumin, basil, maple syrup, and salt. Cover and shake until well-mixed. Combine carrots, beets and raisins. Pour dressing and toss. Refrigerate for at least 15 minutes; then serve.

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Three Rivers Community Farm         
Elsah, Illinois         


mailing address:
P.O. Box 122
Elsah, IL 62028 


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