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sweet peppersSweet Peppers

From green to red to purple to yellow, from pointed to round to apple-shaped, from tangy to fruity, there are hundreds of varieties of peppers in the world. While we grow a few hot peppers, our main focus is sweet peppers. Almost all peppers start out green on the plant and then turn different colors as they ripen and sweeten. Hence, why colored peppers are more expensive then green peppers. Bell peppers will be easy to spot for most of you. However, Italias are a specialty sweet pepper that are long and have a pointed tip and are red. We also grow some apple or lipstick peppers - these are small, round red peppers that are exceptionally sweet.

Storage Info:

  • Place whole, unwashed peppers in a plastic bag, seal and refrigerate for a week or more. Beware of any excess moisture in the bag that could cause peppers to spoil. Red, orange, and yellow peppers are fully ripe and need to be eaten sooner.

French Ratatouille (from Asparagus to Zucchini)

sliced tomatoes
1-2 heads garlic, peeled and slivered
zucchini, eggplant, onions, peppers, all cut into 1 1/2 inch chunks
chopped fresh parsley
chopped fresh basil
olive oil

Heat oven to 300 degrees. Starting with the tomatoes, layer vegetables and herbs in baking dish, filling it very full. Drizzle 1-2 tablespoons olive oil over each layer. Cover and bake 3 hours. If soupy, uncover during last hour. Baste with liquid if you like. Makes any number of servings.  Delicious served with warm crusty bread and fresh mozarella.


Roasted Red Pepper Sauce (from Farm-Fresh Recipes)

4 sweet red peppers
2 cloves garlic
1-2 T olive oil

Wash and dry peppers. Grill over charcoal fire until skin blackens and blisters. Or, use tongs and hold over gas flame. Wrap in kitchen towel and allow to cool to touch, at least 10 minutes. Peel off charred skin, remove stem and seed. Put peppers in food processor or blender, add garlic and 1 T olive oil. Puree. Add more garlic or oil to taste. Use as pizza topping, meat marinade, addition to hummus or other dip, and pasta.


Sausage and Peppers (from Farm-Fresh Recipes)

4 lbs spicy Italian sausage links
10 sweet peppers in assorted colors, seeded and cut into chunks
1 large onion, quartered
1 tsp dried oregano
1 tsp fennel seed
2/3 cup dry white wine
1/3 cup chicken stock

Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve as sandwich or pasta topping.


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Jim Sullivan
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Three Rivers Community Farm         
Elsah, Illinois         


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


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