 |
 |
 |
|
Organic French Grey Shallot- These, friends, are the shallots that earned their delectable reputation. Lusciously sweet and a treat to caramelize, French Greys are an entirely separate genus/species than Dutch and seed-grown shallots. Accept no imitations.
French Greys are only grown from bulbs in rough and humble, cream-bronze skin. They are notably more petite and elongated compared to Dutch Red and many other shallots, like delectable ivory apostrophes.
In the kitchen, we reserve French Greys for the finishing touch. We'll chop a pound of onion for ratatouille while we mince five French Greys to caramelize and tuck on the top of each bowl, their sweet crunch adding the ultimate finish. Used well, even a handful of French Greys will transform many meals.
Alas, French Greys do not store as the Dutch shallots do, so we savor them mid-summer through December, enjoying the Dutch Reds over the long winter.
Peeling them was laborious until Brian and Chrystine of Uprising Seeds taught us to slice them lengthwise and simply pop them out of their skin!
16-18 bulbs per 1/2 pound
Allium Ocshaninii
Shallots are quite easy to grow. Plant each bulb in the fall, when you plant your garlic. For us here in the Finger Lakes of New York, in Zone 5, anytime Halloween to Thanksgiving is optimal. Plant each bulb's top one inch deep and six inches apart in rows, with at least six inches between rows. Mulching reduces frost-heaving and weed pressure while increasing moisture retention. Keep well-weeded and well-watered throughout spring and summer, harvesting once tops begin to fall over. Cure and store 3 to 5 months.
|
|
|
 |
|
 |
|