October 2009
January 2010
Trailer of newly picked shallots Feb 2010
Also know as eschallots, shallots are prized by chefs for the amazing depth of flavour they can add to a dish, especially to sauces. They have a lovely sweet, aromatic, yet still pungent/onion flavour. They also go nicely finely sliced in salads.The deep fried ones used in Asian cuisine are also a delicious way to add flavour and texture to meals.
Some of our shallots in-skin, peeled & sliced,
along with some of our garlic sliced ready for last night's stir fry!
Often in Australia, you hear people call spring onions 'shallots' (I'm from Sydney originally and I think N.S.W is one of our states where this tends to happen!)...but the long green stalked, white bulb-based spring onions or scallions are NOT true shallots.
Tim with a golden bundle!
We will be keeping most of this years shallot crop for replanting, only selling a small quantity to chefs and at our farmers' market stalls, so we can expand our root stock.
N.B.: We do NOT sell bulk/wholesale shallots (no exceptions).
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