Welcome to Three Rivers Community Farm, Elsah, Illinois
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If we could grow only one vegetable this would be it. Nothing screams farm-fresh, locally-grown, and summer's bounty like tomatoes. We grow over thirty-five different varieties of tomatoes, ranging from orange, purple, yellow, red, and and pink cherry tomatoes, to roma (or sauce) tomatoes, to a diverse selection of heirlooms, to your traditional red slicers. We hope to start our harvest sometime in late June and have tomatoes till the first frost!

Storage Info:

  • Hold tomatoes at room temperature for up to 1 week, longer if still ripening. Do not refrigerate.
  • To speed ripening, leave in a brow paper bag.
  • Long term storage: salsa, sauces, and purees freeze well.
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Fresh Salsa (from Asparagus to Zucchini)

1 small onion
1/2 hot pepper (chopped fine & take out seeds to make less hot)
or 1/2 regular pepper if you do not want spicy salsa
small bunch of cilantro (optional)
3 minced garlic cloves
1 T honey
salt to taste
1 3/4 pounds of tomatoes (peeled if desired)

Process all ingredients except tomatoes in a food processor. Add tomatoes. Process again and it is ready to eat. Will keep in refrigerator for 1 week. Makes 2 cups.


Grilled Summer Vegetable Summer Pasta (from Asparagus to Zucchini)

1-2 zucchini
1 eggplant
4 tomatoes
4 portobello mushrooms
1 bell pepper
olive oil spray
3 T garlic powder
salt and pepper to taste
1 pound penne, cooked, rinsed and cooled
4 oz. fresh mozarella, sliced
3 T toasted pine nuts
3 T chopped fresh basil
approximately 1 cup of your favorite viniagrette

Heat outdoor grill. Slice zucchini and eggplant into long 1/2 inch thick planks. Cut tomatoes in half. Remove stems from mushrooms. Cut pepper into quarters; discard core and seeds.  Spray veggies with light coating of oil. Sprinkle with garlic powder; season with salt and pepper. Grill until lightly charred and barely tender. Chop and place in a large bowl with pasta, cheese, nuts and basil. Toss with viniagrette. Season with salt and pepper. Makes 6-8 servings.


Southern Tomato Pie (from Asparagus to Zucchini)

1 refrigerated pie crust
6 roma tomatoes, cut 1/4 inch thick
coarse salt
2 cups shredded mozarella or swiss cheese
olive oil
1/3 cup minced fresh basil
1/2 tsp freshly ground pepper

Heat oven to 450 degrees. Prepare pie crust, using a 9 1/2 inch tart pan. Do not prick crust. Partially bake 9-11 minutes or until golden. Remove and cool crust; reduce oven heat to 375 degrees. Sprinkle tomatoes with salt, if desired, and place in a single layer on paper towels; let drain 30 minutes. Pat dry. Sprinkle cheese evenly in cooled pastry shell. Arrange tomatoes over cheese in an overlapping circular pattern, covering surface. Brush tomatoes with olive oil. Sprinkle with basil and pepper. Bake 30-35 minutes. Let stand 10 minutes before slicing. Serve hot or at room temperature. Serves eight.


Fresh Tomato Soup (from Simply in Season)

8 medium tomatoes (peeled and seeded if desired, chopped)
4 cloves of garlic
3 cups chicken stock, water, or vegetable stock
1 tsp sugar
2 T chopped basil

Combine tomatoes and garlic in a saucepan and cook over medium heat, stirring occasionally, until tomatoes are soft. Add stock (or water), sugar and basil. Bring to a boil and simmer for 5 minutes. Season with salt and pepper.


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maintained by
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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