Valley Bounty: Shallots
A close cousin of the onion, shallots are smaller and milder in flavor. Like garlic, they grow in clusters of bulbs, and can last for months if stored somewhere dry and cool. Their lighter flavor makes them well suited to eating raw; try them minced with balsamic vinegar and olive oil as a salad dressing, or make a simple grain salad with chopped shallots, bulgur, dried cranberries, walnuts, lemon juice, and herbs.
Valley Bounty is written by Brian Snell
Check out CISA’s list of local farms that grow shallots, or find them at farmers’ markets, farm stands, or retailers that prioritize local sourcing.
Try this recipe for Potatoes Smothered with Shallots, Indian Style from The Kitchen Garden, or this one for Red Wine and Shallot Braised Lamb from local food blogger Meggin Thwing Eastman.