Welcome to Three Rivers Community Farm, Elsah, Illinois
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We provide cucumbers for most of the growing season by doing successive plantings starting in mid-spring and then once every month after that through August. We plant a lot of cucumbers! Cucumbers are 95 percent water.  In the heat of the summer, when we are feeling dehydrated out in the field, we just go to the cucumber patch and grab one - we feel immediately refreshed!

Storage Info:

  • Store cucumbers in the hydrator drawer of the refrigerator.  They will keep up to 1 week.

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Mediterranean Salad (from Farm Fresh Recipes)

2 tomatoes cut in wedges
2 small cucumbers, sliced
1 small red onion, sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1 T lemon juice
dried oregano, to taste
salt and black pepper to taste
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
anchovy fillets (optional)

Place tomatoes, cucumbers, and onions in bowl. Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating well. Top with olives and feta cheese. If desired, add anchovies. Serve.


Whole Grain Tabouleh (from Simply in Season)

1 cup uncooked bulgar, quinoa, or couscous. 
For bulgar and quinoa: rinse and drain.  Add 2 cups boiling water, cover and simmer about 10-15 minutes or until water is absorbed.
For couscous: Add 1 cup boiling water, cover, and let stand 5-10 minutes.

1/4 cup green onions or onion, chopped
2 tomatoes, chopped
1/2 cup fresh cilantro, parsley, or mint, chopped
1 cup fresh vegetables: cucumbers, green or red peppers, carrots, summer squash, diced
1 cup cooked chickpeas

Add above ingredient to cooled grains. Mix 2 T lemon juice, 2 T olive oil and salt and pepper to taste and pour over salad. Toss gently. Yields 6 cups.


Baked Cucumbers (from Farmer John’s Cookbook):  much of the rest of the world cooks with cucumbers. They know that when cucumbers are cooked, their characteristic crispness gives way to a silky succulence. Bathed in fragrant and creamy sauce, they become almost unrecognizably luxurious. 

1 1/2 T red wine vinegar
1 tsp salt
1/4 tsp sugar
4-5 cucumbers, peeled, halved lengthwise, seeds removed, cut into 1-inch slices
2 T unsalted butter, melted
1 scallion, finely chopped
1 cup heavy cream
3 T chopped fresh basil leaves
salt and pepper

Preheat the oven to 375. Mix the vinegar, salt and sugar in a medium glass bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes.

Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put the cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream sauce over the cucumber slices. Season with salt and pepper to taste.  Serves 4-6.


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Three Rivers Community Farm         
Elsah, Illinois         


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


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