Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. A shallot looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic.
The shallots that Valley Flora Farm (Langlois) grows are normally dug in early August, cured for up to a month, and offered for sale starting in early September. Grown using organic practices.
Click on this link for three easy recipes using shallots: Mother Earth News Seasonal Recipes.