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Scallions (aka green onions) are plentiful in spring and fall. There is no noticeable difference in taste between the white- and purple-skinned varieties, and both have white flesh. They are mildly pungent and have undertones of sweetness. The entire scallion can be used, from green tip to white bulb.

Storage Info:

  • Scallions should be stored unwashed and wrapped loosely in a plastic bag.  Put them in the fridge, where they will keep for a week. To keep scallions longer, chop off about three-quarters of the tender green tips; the end closest to the root is less perishable.
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Scallion Pancakes with Soy Dipping Sauce
(from Eat Greens Cookbook)

Soy Dipping Sauce:
2 T chicken broth
2 T soy sauce
1 T minced scallions
1 T hot sauce

Scallion Pancakes (makes 2 dozen pancakes)
1 large bunch of scallions, trimmed, divided
2 eggs
1 T soy sauce
1/2 cup chopped fresh flat-leaf parsley
1 cup unbleached flour
peanut or canola oil for frying

To make the dipping sauce, in a small bowl, whisk together the broth, soy sauce, scallions, and hot sauce and set aside.

To make the pancakes, bring a medium pot of salted water to a boil. Coarsely chop the scallions and add two-thirds of them to the water. Cook until tender, about 5 minutes. Drain the cooked scallions and reserve a bit of the cooking liquid. Transfer the scallions to a blender and puree until very smooth, adding some of the cooking liquid, if necessary. In a medium bowl, whisk the scallion puree, the eggs, soy sauce, parsley, and reserved minced scallions together. Gently stir in the flour until well blended. Coat the bottom of a nonstick skillet with oil over medium-high heat. Drop the batter into the pan with a tablespoon and flatten a bit with the bottom of the spoon. Cook until lightly browned, about 2 minutes on each side. Set aside on paper towels. Serve at once with the dipping sauce and hot sauce or Siracha sauce.


Grilled Scallions (from Eat Greens Cookbook):  This is Segue’s favorite way to eat scallions. He eats them as an accompaniment to eggs, hamburgers, hot dogs, and tacos.

12 scallions
olive oil, for brushing
1 T balsamic vinegar
1 tsp sugar

Prepare a medium-hot gas or charcoal grill. Brush each scallion with olive oil, sprinkle with salt to taste, and grill just until they start to soften and brown. Remove from the grill to a cutting board and slice crosswise into 2-inch pieces. In a bowl, whisk together the vinegar and sugar. Add the scallions and toss well. Serve


Scallion and Ginger Fried Rice (from Farmer John’s Cookbook)

3 T vegetable or chicken stock
1 T soy sauce or tamari
1 1/2 tsp toasted sesame oil
1 1/2 tsp salt
1/3 tsp pepper
2 T vegetable oil
2 1/2 cups finely chopped scallions
3 T finely chopped or grated ginger
1 1/2 cups bean sprouts, rinsed and drained
1/3 cup rice wine or sake
5 cups cooked rice

Stir the stock, soy sauce or tamari, toasted sesame oil, salt and pepper in a small bowl until well combined. Place a wok over high heat and heat for 1 minute. Add the vegetable oil and swirl it until the bottom and sides of the wok are coated and the oil is very hot. Add the scallions and ginger; stir-fry, tossing them constantly with a spatula, until they are very fragrant, about 20 seconds. Add the bean sprouts and rice wine. Continue stir-frying for 1 minute. Toss in the cooked rice and stir-fry until the rice is heated through, about 2 minutes. Remove the wok from heat. Pour the stock mixture over the ingredients in the wok and toss until everything is well coated. Serves 6.

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Three Rivers Community Farm         
Elsah, Illinois         


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


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