Eschalots

Eschalots

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shallot (n.) "small onion"

What more do we need to know??

Related to the onion (as opposed to being a younger version of it), ecshalots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water.

The flavour of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies ecshalots, substituting onions won't give the same results. Their lower water content means they need to be cooked more gently than onions.

Roast (20 mins), or fry (2 mins). Use in dressings or in soups and stews. Try them in a savoury tarte tatin as a showstopping vegetarian main, pickle them whole in spiced vinegar to serve alongside ham or in a salad, or finely chop and add to a salad dressing with green beans and radishes.

Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.

Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of  chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.