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zucchiniZucchini and Summer Squash

Zucchini is synonymous with summer. Anyone who's ever grown zucchini will agree: this vegetable grows so fast that if you take the time to watch you can see the fruit getting bigger. At the farm we harvest zucchini and summer squash every other day, to the chagrin of our arms and hands, which get pretty scratched up. Several months into zucchini season, our arms are scarred and our interns consider quitting whenever I mention that it is time to plant another round of zucchini or, even worse, go out and harvest it again! 

summer squashStorage Info:

  • Refrigerate zucchini and summer squash in hydrator drawer for up to a week.
  • For longer-term storage, freeze zucchini puree in airtight containers for use in winter soups, and grated zucchini for use in breads or muffins.
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Summer Squash Enchiladas (from www.food.com)

3/4 cup chopped onion
2 garlic cloves minced
1 T cooking oil
3 cups chopped summer squash or zucchini
1 (4 oz) can diced green chiles, drained
2 tsp chili powder
1/4 tsp black pepper
2 T butter
2 T all purpose flour
1/4 tsp salt
1/8 tsp ground black pepper
1 cup milk
1 1/4 cups shredded monterey jack cheese
1 1/2 cups chopped tomatoes

Preheat oven to 400. In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook for 5 minutes more. Stir in half of the green chiles, 1 tsp chili powder, and 1/4 tsp black pepper. Cook and stir for 1 minute more. Set aside. For sauce: In a saucepan, melt butter over medium heat. Stir in flour, salt and 1/8 tsp black pepper and remaining chili powder. Cook and stir for 1 inute more. Then stir in milk and cook and stir until bubbly. Remove from heat. Stir in 1 cup of cheese until melted. Stir in remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2 quart baking dish. Top with remaining sauce. Cover and bake about 25 minutes. Top with tomatoes and remaining cheese. Serves 4.


Sauteed Zucchini (from Farm Fresh Recipes)

1 tsp vegetable oil
2 lbs. zucchini, in 1/2 inch slices
1/2 cup bread crumbs
1/4 cup fresh parsley
2 Tbs. minced roasted almonds
1 Tbs. grated Parmesan cheese
1 Tbs. chopped fresh oregano
1 clove garlic, minced
pepper and salt to taste

In a large nonstick skillet, heat oil over medium-high heat. Add zucchini; cook and stir 5-8 minutes, or until just tender and lightly browned. Remove from heat. Combine crumbs, parsley, almonds, Parmesan, oregano and garlic. Add to zucchini; toss and serve.


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Three Rivers Community Farm         
Elsah, Illinois         


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


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