Although technically it's still summer for another week, signs that the fall harvest is just around the corner are everywhere. Last week we were picking crispy poplar leaves out of the baby kale that came from McVean Farm. HOPE Farm, a Mennonite organic farmer's collective from Aylmer, Ontario, sent of a bright coloured assortment of fall squash, including pie pumpkins.
Local organic shallots are the newest fall treat to head our way. If you haven't cooked with them before, organic shallots are more tender in texture and milder in flavor than onions. They also cook more quickly. Since each head is made up of several cloves, you might almost think of shallots as resembling garlic more than onions. But shallots have a subtler, sweeter flavour than either onions or garlic. Browning them, though, will cause the taste to go somewhat bitter, so if you are sautéing them, just cook them until they are translucent and soft.
Store shallots in a cool, dark, well ventilated place. Don't put them in plastic bags. Avoid refrigerating them or storing with any food that may absorb their flavour. Enjoy!