Friday, February 11, 2011

Shallots In The Kitchen

Okay, I'll admit it. For years, when I read shallots as an ingredient in a recipe, I'd substitute onions or green onions. How many of you do the same?
I was first introduced to shallots by my daughter Kate who is an accomplished cook. When I confessed my little shallot/onion secret, she only had to use shallots as they were intended in a recipe for me to know what I had been missing all those years.
Shallots are not readily available in our local supermarkets and when you venture out to Tops or Wegman's, you find them but you'll pay dearly.
That's why I decided to grow them three years ago. We've grown them for three seasons, each year experimenting with timing - both planting and harvesting, placement in the garden, and varieties.
I've refined my techniques and look forward to having more to market in 2011.
If you would be interested in purchasing shallots this fall, please let me know as soon as possible so I can plan adequately. I took the picture above yesterday so you can see that they keep beautifully.
I'll post a recipe which features shallots next time!
Update: I've joined Farm Friend Friday on www.verdefarm.com. If you like to read blogs, you'll find lots of farm-related ones here.

4 comments:

  1. I know all the t.v. chefs use shallots and I never have access to them. We grow a huge garden and my hubby can grow garlic (wow can he grow garlic), we may have to try shallots next. Thanks for the inspiration!

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  2. I confess I am one that just uses onions. I might have to try planting some too.

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  3. I have always used onions too. I never knew there was such a difference. I would love to grow some in our garden this year.
    Amy

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  4. I can't wait to grow some shallots. I think they really add to recipes. Stop by my farm blog when you get a chance. I think us farmers need to stick together!We have an organically managed farm with veggies and meats. I'm your newest follower! Have a great weekend!
    Patrice
    www.everydayruralty.com

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