Shallots are an unofficial cross between garlic and onions-at
least that is what they look and taste like! They have a mild taste
and are very easy to grow. They can be planted in the fall or the
very early spring. The French, Frog's Leg and Grey are hardy to
Zone 4 and are available from Richters. You can also watch for
them from local sources. Shallots are perennial and form bulbs.
Plant them 4-6 inches apart in good fertile soil that isn't packed
or hard. Make sure it's really worked up well. Cover them with
about an inch of soil. You can plant them in the same bed as
garlic. After 3-4 months you notice that the tops they sprout turn
yellow and wither. Harvest about 2 weeks after the tops start to die.
Use some fresh, and "cure" others for storage as you do onion.
Let them sit to dry, then store in a cool dry place. You can use old,
clean pantyhose that are knotted between shallots to store them.
Just hang from the ceiling.
Here are a few recipes to get you started in using shallots.
Apple Shallot Sauté
Ingredients:
2 tbsp. butter or margarine
2 large shallots or 3 medium/small
2 pounds cooking apples
1 tbsp. fresh sage leaves, chopped
In heavy skillet over medium heat, melt the butter. Slice
the shallots very thinly and add to skillet. Cook, stirring
occasionally, 8-10 minutes or until they have started to
soften.. Meanwhile, core apples and cut into 1/2" wedges.
Add to the sautéed shallots. Add the sage. Season and
stir mixture. Cook about 8 more minutes to finish cooking.
Serves 6.
Shallot Butter
Ingredients:
1/2 cup butter
1 tbsp. minced shallot
1 tsp. fresh lemon juice
1 tsp. lemon zest, minced
Combine all ingredients in a small bowl till combined.
Using plastic wrap, roll butter into a log and chill.
Garlic and Shallot Mushrooms
Ingredients:
1 pound fresh mushrooms, sliced
2 tbsp. fresh lemon juice
8-10 shallots, thinly sliced
1/2 tsp. salt
2 cloves minced garlic
1/4 tbsp. freshly ground pepper
2 tbsp. minced parsley
4 tbsp. butter, cut in pieces
Place all ingredients in a large heavy skillet and sauté
on medium, stirring occasionally until mushrooms are
tender OR place all in a casserole, cover and roast at
350 degrees F. for 20-30 minutes till tender. 6 servings.
About the author:
Brenda Hyde is a wife and mom to three living in the Midwest
United States. She is also editor of OldFashionedLiving.com.
Perennial & Landscaping Resources
Breck's: Bulbs & Plants
Spring Hill Nursery
Michigan Bulb
Henry Field's
Gurney's Seed & Nursery
Jackson & Perkins
White
Flower Farm
Nature Hills Nursery
