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Leeks, traditionally a fall vegetable, are challenging to grow in our area due to the heat of summertime.  Instead, we grow baby leeks throughout the season, which are easier to manage and are just as tasty.



Storage Info:

  • Refrigerate leeks unwashed and dry with roots attached for up to 2 weeks.  Wrap lightly in plastic to avoid aromas spreading to other foods.
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Leek, Potato & Sour Cream Chive Soup (from Asparagus to Zucchini)

3 T butter
2-3 leeks, thinly sliced (white and pale green parts only)
1 tsp dried tarragon
1 lb. potatoes, thinly sliced
4 cups chicken stock
1/2-1 cup sour cream
4 T chopped fresh chives, divided
salt and pepper

Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes.  Puree mixture. Return puree to pot; stir in sour cream and 2 T chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings.


Cheddar, Baby Leek & Tomato Sandwich (from allrecipes.com)

4 slices sourdough bread
3 T butter
3 small leeks, julienned and sauted for a few minutes till tender
2/3 cup shredded cheddar
4 slices firm tomatoes
2 T mayonnaise

Heat a frying pan on medium heat. Spread butter evenly on one side of each bread slice. Place two slices, butter side down, in the pan. Top with leeks, half of the cheese, the tomato slices, then the remaining cheese. Spread the mayonnaise on the unbuttered side; place mayonnaise side down on the sandwich. Toast until golden brown, then flip, and brown on other side.

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Three Rivers Community Farm         
Elsah, Illinois         


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


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