1 Head (min. 300g)
Shallots are grown almost worldwide. Their skin is generally coppery and the fine flesh flushed with fuchsia or bluish grey. In flavour they are not unlike their cousin - the onion - although sweeter and more complex, but still pungent.
Prized in French cuisine, they lend their refined flavour to sauces such as Béarnaise, beurre blanc and to a classic mignonette vinaigrette served with freshly shucked oysters. Use to add depth to soups, for a glorious tarte tatin, or simmer with wine and a touch of sugar for a sticky, caramelised compote.
Store for 2-3 weeks in a cool, dark place with good air flow.
We know you love supporting local, independent producers and knowing exactly where your food comes from. We also know that there are some extra bits and pieces that you really need to make that order as complete as possible. Being too rigid about local sourcing, doesn't actually help our suppliers, as it means we're sending our customers elsewhere to complete their shop. We always seek to be as transparent as possible - so you can make an informed decision about what you want to buy. So we’re delighted to have teamed up with Alex from the esteemed organic wholesaler Langridge Organic. Langridge work with specialist growers from around the UK, Europe & the rest of the world operating a local buying policy: "We always source from the closest possible producer providing they meet with the quality standards our customers expect.” In time with more local customers, farmers will be able to grow a broader local range - ok, maybe not bananas, but more varieties at more times of the year, all produced closer to you.Find out more