I’m excited to announce that Rita’s shallots are finally ready for harvest. They disappear over the winter and it has taken a few months to grow the new spring crop up. In the absence of normal onions (which won’t be back until the new year), I hope that these satisfy you allium lovers for the time being. Rita’s shallots are beautifully tender and are excellent raw or cooked. I had the pleasure of attending a ‘local and sustainable’ meal at Baroque Bistro on Thursday night, which Food Connect provided much of the food for. Head Chef Kurt Menghetti served what I believe was a baked shallot as a beautiful accompaniment to seafood. It really did melt in the mouth. This is a very versatile vegetable and I hope you have some fun with it!
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