I have been busy starting to plant onions and shallots. My soil on the vegetable plot is sandy and if I do not the onions and shallots planted early and we have dry weather in the spring it could cause problems. Everyone needs to take into account their local conditions regarding weather and soil conditions when deciding when to start planting.
The weather and its unpredictability in the last few years has resulted in very good years for onions or quite poor results. I am refusing to be beaten or deterred by a few couple of bad years and small yields.
This year, I am planting mainly shallots as I love cooking with them and the way they add a subtle flavour/flavor to our meals. At last I have managed to buy a variety that matches my favourite/favorite French shallots which are large and oval in shape; I think some people call them banana shallots.
Now if the weather can co-operate with what the shallots need - I will be self sufficient in them for months after the harvesting time.
Cooking with Shallots and Onions,
a difference in taste and results.
Shallots do this wonderful thing when sauteed correctly they almost caramelise in the pan with a little olive oil and a gentle heat and stirring with a wooden spoon. Onions need a careful eye on them when attempting to achieve this as if they darken too much the taste becomes bitter and difficult to disguise in the finished dish.