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The turnips we grow, a small, white Japanese-variety called Hakurei, are not your grandmother’s turnips. These are tender, sweet and juicy and they do not need to be peeled. The greens can be eaten as well!

Storage Info:

  • Tear off greens and store separately if you are not going to use the turnips soon. Otherwise, the turnips themselves can be stored in a plastic bag in your fridge for up to a month.
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Baby Turnips and Greens (from Amy’s own kitchen): This is how we prepare turnips. We would eat them every night in the spring and fall if we could!

1 bunch of turnips
2 T olive oil
2 T butter
salt and pepper to taste

Chop leaves and baby turnips into medium size strips and chunks. Wash and shake dry. Heat oil in skillet. Add the turnips and leaves and saute for 8-10 minutes. Add a little water or chicken stock to the skillet to help steam the turnips. Cook until just soft (not mushy). Then toss wih butter, salt and pepper. Serve as a delicious side dish to your protein of choice.


Young Turnip Salad (from Farmer John’s Cookbook)

1 cup grated raw young turnips
1 cup grated apples
1/2 cup fresh parsley
3 T fresh lemon juice
1 T vegetable oil
salt and ground pepper

Toss the turnips, apples, parsley, lemon juice and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.


Garlic-Mashed Turnips and Potatoes (from Farm-Fresh Recipes)

1/2 lb turnips salt and pepper to taste
1.5 lbs potatoes 2 T sour cream or yogurt
2 cloves garlic, peeled and diced 3 T butter

Boil turnips, potatoes, and garlic for 10 minutes in a pot of salted water, until the vegetables are tender. Drain. Mash all vegetables together after adding butter and sour cream (also a little water or chicken stock, if too thick). Season with salt and pepper.

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Three Rivers Community Farm         
Elsah, Illinois         


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


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