Welcome to Three Rivers Community Farm, Elsah, Illinois
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On our farm we grow mainly ice-box-sized watermelons because we have found them to be sweeter tasting and easier to handle. Mainly we grow red-fleshed watermelons, but we also like to grow a yellow-fleshed watermelon called “Yellow Doll.” We do not grow seedless watermelons, so get the kids lined up on the back porch and have a seed-spitting contest as you devour these little gems!

Storage Info:

  • Handle watermelons carefully. When harvested at their peak ripeness, they can easily crack or split if bumped or roughly handled. Refrigerate watermelons right away. Watermelons do not ripen off the vine and do not emanate a ripe smell. 
  • Cut melons should be covered in plastic wrap, chunks or slices should be kept in an airtight container, and both should be refrigerated. 
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Watermelon Soup (from Farmer John’s Cookbook)

9-10 cups watermelon, cut into chunks (about 6 pounds)
1/2 cup diced fennel
1/2 cup chopped fresh mint plus sprigs for garnish
2 bell peppers, diced
1 red chile pepper or jalapeno pepper, minced
2 T lime juice
2 T lemon juice
1 1/2 tsp grated ginger
salt and pepper to taste
2/3 cup fresh or frozen blueberries

Run the watermelon through a food mill to remove all the seeds, or pick them out by hand. If not using a food mill, puree the watermelon in batches in a food processor or blender. Put the watermelon in a large bowl. Add the fennel, mint, peppers, lime and lemon juices, ginger and salt and pepper to taste. Refrigerate for at least 2 hours.  Garnish with blueberries and mint sprigs before serving.


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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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