If you have never cooked with shallots, here’s your chance. Milder than onions, but with a unique and pronounced flavor, shallots are excellent as a raw ingredient in salad dressings. I have a favorite shallot sauce I use to cook with pork chops (difficult to find when I need it, though!). Check out the link below with lots of ways to use the shallot. The variety we grow is called “Camelot,” a larger variety than you see in the grocery store. You may want to use some and refrigerate the rest. Enjoy it while you can–it’s difficult to find fresh shallots at any other time of year.
The beets are doing so well in our garden–we had to give you more! If they are starting to pile up, there are so many beet salads (like the one below), or consider pickling a few jars of beets so you can enjoy them in the depths of winter. Here is a basic recipe: Pickled Beets
Standard Share
- Spinach or Lettuce Head
- Tomatoes–slicers, cherries or salad
- Bok Choy
- Shallots (lots of great recipes here: Shallot Recipes)
- Corn (Tuesday), Potatoes (Thursday)
- Squash–Spaghetti, Delicata, Zucchini or Summer Squash
- Cucumbers
- Beets–Red Ace and Touchstone Gold (lovely recipe WITH SHALLOTS! here: Beet Salad)
- Peppers–Italian, Bell and Purple
- Kale (optional)
Salad Share
- Spinach or Lettuce Head
- Corn
- Cucumbers
- Kale
- Beets
Wilder Farm 