SPEC 03 / ALLIUM CEPA VAR. AGGREGATUM
Shallots
Bursting with flavour
We have always been fans of the shallot. In fact, we were the first to introduce them to UK supermarket shelves, then echalions, then traditionally strung UK shallots. You could say we are shallot innovators. We supply an organic alternative alongside conventionally grown crop.
Shallots offer a lot of punch for their weight and size. A far higher sugar content than an onion means they caramelise beautifully, but take care not to burn them on a high heat. Our favourite way: leave them in their skins and roast whole, then pop them out. Simply sweet and delicious.
Seasonality
When it is at its best.
Harvested, cured, then held in controlled-atmosphere stores to protect quality through the season.
In the kitchen
How to use them
Really versatile whenever you want the flavour without the bulk of an onion. Roast whole, bake in a tart, or pickle them. Low water content keeps them crunchier for longer. Great on pizzas too.
At home
How to store them
Store in a cool dry place, out of any packaging, particularly plastic film. In May and June the green sprout grows faster and bulbs soften if left too long.
Next up
Echalions