Planting shallots in my garden

Do you use shallots in your recipes?

Shallots, because of their mild, delicate, yet rich flavor, have long been considered the most elegant members of the onion family.  Their Latin name, Allium ascalonicum, is said to be derived from the ancient Palestinian port of Askalon.  And it’s believed that crusaders, returning from that part of the world, introduced shallots to Europe, where their popularity quickly spread.  The French, in particular, developed many classic recipes in which shallots are essential ingredients.  But for American cooks, shallots are relative newcomers, and until recent years, they were somewhat difficult to find in the marketplace. 

Shallots grow underground in clusters, and like garlic, each cluster is made up of a multiple of large cloves.  Although there are many varieties of shallots, the most common to us are small and tear-shaped, having rose-colored flesh beneath coppery brown skins.  But larger varieties are now being offered, and you can even find these alliums with red and gold skins.  There are even shallots with gray skins which are most prized by French chefs.  Because of their subtle flavor, shallots are useful when only a hint of onion flavor is required.  Raw and chopped, they’re excellent in vinaigrette.  When cooked, shallots melt away, leaving their intriguing flavor behind.  And they’re simply divine when left whole, unpeeled, and roasted, next to a chicken or a roast of meat.

These shallots are Pikant – large French Style – from Johnny’s Selected Seeds www.johnnyseeds.com Catalog description - Large, sound bulbs with mahogany skin and a reddish interior. High yielding and long storing.

Erika forms long, shallow trenches in the prepared raised bed.

Erika explains that, as usual, the pointy tip faces up.

The individual shallots are spaced a generous 6-inches apart as they will multiply about 6 to 8 more times.  It will be fun to show you that later in the summer.

This is how they look before being covered with soil.  Now, all we have to do is water and wait.  According to the planting instructions, the shallots will be ready for picking in about 80 days. I can’t wait to use them in the kitchen!

Comments

[maurdel]

I don't usually use shallots. They seem a bit overpriced for what they are. I just substitute some garlic or onion depending on the recipe. Perhaps using a little less than the amount of shallots called for.

I wonder how many bulbs will be harvested from each shallot planted. Anyone know?

[maurdel]

Woops! I reread the post and Martha tells us the shallots will "multiply 6 to 8 times." doh!

[Nan Ashby]

Putting the shallots in the soil is a intricate step to producing the shallot's growth. Erika is very delicate as she separates the bulbs and places them 6 to 8 inches apart. Pikant bulbs, I bet, are going to be delicious when we later find out the food you use them in. Please be sure and give us your recipes. Nan

[annie]

hm, i just bought some last night at the grocery store. they are so pretty, i will definitely have to grow them someday!

[Kathy]

Hi, Martha,
Those raised beds of shallots that Erika is forming and planting are beautiful. The Pikant variety from Johnny's Selected Seeds looks so strong. I'll try it. As you say, they are good in vinaigrettes and roasted. I recently roasted some with a chicken---so delicious.
Kathy

[jesse]

I find that shallots are just wonderful when simply sauteed with a few bully sticks. They are also terrific when chopped fine and tossed in my husband's favorite salad of wild strawberry and olives! To save money I use Crisco oils and not the expensive Italian olive oils.

[liz]

Wow can't wait to see them until they are picked....shortly after 4th of July!
Yes, please be sure to give us some recipes for these.

[Trish]

You are right about the shallots mostly found in stores; they are rose-colored and small and overpriced like Maurdel indicated. But, they are delicious and I mostly use them when I make Lauren Deen's Brussels sprouts with Warm Lemon Vinaigrette.

I look forward to seeing your crop in 80 or so days. Those bulbs look very healthy! Trish

[Margie]

I like the idea the ground is so clean and workable. A shallot dare not perform under such wonderful conditions.
How are they watered?
Such a sunny warm day, I remember the garlic plantings were not tee shirt weather.
Thanks.

[Kathy]

Martha,
I'm cooking the Sesame Chicken from the Everyday Food recipes for lunch. The aroma wafting through the house since I added the scallions is hard to resist!
Kathy

[stephanie]

Martha - I love you! Please post more and more about your gardening. This whole country needs a primer in how to grow a vegetable garden - and your beautiful gardens are the best teaching tool I can think of. Can't wait to see the shallots later this summer.

[Jan Erickson]

Hi Martha, What a lovely way to start off the week! If these are recent photos, it looks like spring has finally come to Bedford. Erika looks quite comfortable in the garden and is very good at what she does. I sure wish I could join her. For the past few days, we here in the Puget Sound area have been locked back in winter weather. We have had snow and hail and very cold temperatures. The weather people are saying things should improve by the end of this week. I sure hope so! Thanks again for sharing. Jan

[Ginger]

How interesting that shallots have such a shorter growing time than garlic! I would have thought to plant them at the same time (late fall is when I planted my garlic). Neat post!

[Joseph Brennan]

Martha:

Thank you for all the wonderful information about shallots.

Some people in my family don't like onions and garlic very much and often shallots are the answer, especially if the recipe requires small amounts of raw onion, which will remain uncooked.

If the recipe requires a lot of onion, I've found that soaking sliced onion in cold water for 1/2 hour to an hour removes some of its sharpness. Drain and pat dry, of course, before using.

Martha, please keep the garden updates and photos coming!

Joseph Brennan

[Linda Gail]

Martha:)
Thanks for more pictures of your garden and the beautiful way that Erika is planting it and taking care of it. I will be looking forward to seeing how the shallots look in 80 days. I love the subtle flavor of shallots and use them more often than garlic and onions.
Linda Gail

[Janna Morgan]

I LOVE using shallots. They are incredible in the homemade breadcrumbs I use for crunchy pork chops and in anything that calls for onions. I like the small dice I get from them too. I realize that's a silly reason to use them, but my silly reason. :)
I can't wait to read about how they turn out in your garden. If they are easy, I might have to plant some myself. (I wish my thumb was greener)

[Chris]

Hi Martha - I am a big fan of Martha Stewart Living. I look to your magazine for inspiring ideas. I was slightly dismayed to find recycled ideas and pictures in your the MSL Color Issue. There are pictures from the Sears paint color catalog and from a color book you wrote years ago. Even some of the text was repeated. I have never know you to reuse ideas from previous MSL issues. Please keep new, fresh ideas coming! Thank you and I look forward to the next issue! PS, your new peony garden edged in boxwood is stunning! Chris.

[Liza]

I grew up in Southeast Asia and we prefer to cook with shallots rather than onions. When I moved to the States, shallots were not readily available in the 70's or 80's so I turned to onions except when wanting to cook really authentic, I splurged on shallots. Then with the Asian population increasing, I was able to find them at Chinese groceries and now the regular groceries. I'm back to using them again in my cooking. I like it's mild sweetness and often we blend it with spices to make a paste that is a backbone of gravies and sauces (or sambals we call it) for Malaysian dishes.

[Liza]

Hi Martha:

I watch your show often thought at some craft portions, my attention shifts as I don't have the patience for most crafts. I like your ask Martha a question sessions but I can't find a slot in your website to ask you a question cybererly!

I thought this would be a relevant place for my question. I had planted a German onion and it's been coming up for the last 3 yrs with very little care. I don't know if its ornamental (I've treated it that way) or if it does have some uses. It's right now hiding under a white forseythia and I must replant it. Can you give me some information on it?

Liza

[Jennifer Fancher]

Hi Martha- Thanks for sharing about shallots. It reminded me that I had some to use. I ended up dyeing wool with the skins. The color is the same color as the skins a gorgeous soft orangey brown.