Description
French 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. One pint is about 1/2 lb. of shallots.
The shallots that High Prairie Farm (Brookings) grows are normally dug in June or July, cured for a month or so, and then made available by August. Grown using organic practices.
Not sure what to do with Shallots? Check out this article – “Sublime Shallots” for lots of ideas! You can also click on this link for three easy recipes using shallots: Mother Earth News Seasonal Recipes.
