Welcome to Three Rivers Community Farm, Elsah, Illinois
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Spinach is the go-to green for most of our CSA members. It is a cool weather crop so you will see it in early spring and late fall. We do not grow baby spinach. Growing spinach is a difficult task to begin with because it does not germinate well and requires a lot of fertility and even temperatures. With all that to deal with, when we do have spinach we want it to get to a good size. Fresh, full-size spinach is as tender and tasty as baby spinach! Just give it a good chop if you are going to add it to salads. If you cook with spinach, just sauté it for a couple of minutes - it cooks down fast!

Storage Info:

  • Store spinach in a damp towel or plastic bag in the fridge for up to a week. 
  • For long term storage, spinach may be frozen. Blanch for 1-2 minutes, rinse in cold water, drain well, and pack into airtight containers. 

Cheesy Spinach (from Asparagus to Zucchini Cookbook)

3 eggs
1 1/2 tsp lemon juice
1 cup brown rice, cooked
1 1/2 tsp dried parsley
2 T grated Parmesan cheese (optional)
salt and pepper to taste

Mix separately:
1 large bunch of spinach (8 oz), chopped and steamed
1 cup cottage cheese
1 cup grated cheddar cheese
4 eggs
salt and pepper to taste
a pinch of cayenne pepper

Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 10-12 servings.


Spinach Roll-Ups (from Asparagus to Zucchini)

Fresh whole spinach leaves
Food for stuffing: peanut butter, cheese, meats, hummus, etc.

Roll the stuffing(s) up in the spinach leaves and serve. 


Beans ‘n Greens Burritos (from Food Matters Cookbook)

4 large or 8 small whole wheat flour tortillas
2 T olive oil
1 onion chopped
1 T minced garlic
1 T chili powder
salt and pepper to taste
1 bunch greens (kale, chard, bok choy, spinach)
2 cups cooked beans (black, pinto, lentils, or chickpeas)
1/2 cup crumbled queso fresco or cheddar cheese
your favorite salsa

Heat the oven to 300 degrees. Stack the tortillas and roll them up in a sheet of of foil. Put them in the oven to warm while you cook the filling. Put the oil in a skillet over medium heat. When it’s hot, add the onion, garlic and cook until soft, about 5-10 minutes. Sprinkle with the chili powder and salt and pepper. Add the greens and cook until wilted, about 5-10 minutes. Stir in the beans; mash them up a bit with a fork or potato masher and add a spoonful of water or stock if the mixture seems dry. To roll each burrito, lay a tortilla on a flat surface and put 1/4 of the filling (or 1/8 if you are using smaller tortillas) on the third closest to you. Sprinkle with some cheese. Fold the tortilla over from the bottom to cover the beans and greens, then fold in the two sides to fully enclose them; finish rolling and put the buritto seam side down on a plate. Serve with salsa and sour cream on the side. These burittos freeze well; just wrap them individually in foil or wax paper and freeze in a tightly sealed container.

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Three Rivers Community Farm         
Elsah, Illinois         


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


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