We had shallots in the shares back in August. Peeled shallots are a staple in restaurant walk-in coolers -but they’re typically enormous and a little sad looking. These from Nichols are smaller and have an intense flavor. We like to use a couple here or there in dishes like we would garlic or onion. Peeled and refrigerated like this they’ll keep for a long time also. Lisa and I still have some left from August that I used in chiliquilies this morning for breakfast so no need to rush to use these.
Similar to the spring onions, these green shallots are the early harvested and uncured version of the shallots you’re used to seeing. Brighter, and slightly more mild than cured shallots, these can be used in all the same ways you would shallots or white onion. The greens were looking nice, so I included those as well. Use like you would scallions for a perfect garnish for just about every dish.
On the flip side of the bell peppers going to A group, they haven’t received any shallots, while this is the third time B group has. I’d make that trade.
