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Growing and Using Shallots
By Brenda Hyde
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.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.
Sheila "I am a Christian Woman, a stay home homemaker and a Mom.
My interests: I love to knit, crochet, sew, embrodiery, and quilt. I play the piano, read music, I write Chrisitan poems and writings. I collect teddy bears, angels, hearts and butterflies."
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