Varieties we grow and love:
Conservor – a pink tinged white shallot, beautifully pungent
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Shallots will store all winter in a cool dry place. They, like their cousins, will start to sprout greens after a while, so check them frequently and use them up if they sprout.
– can be enjoyed in:
- addictive in salad dressings
- delightful alternative to onion or garlic in any saute
Tips for preparing:
Trim ends off and peel papery skin off…no need to peel off any extra layers of flesh.
Also check out these great recipes: