Produce of the Week - Shallots

We’ve been growing this large and in charge shallot for five years now, a family and customer favourite! If weather is kind to us, we can start transplanting our 2026 crop into the ground April - May!

They are extremely popular in French, Asian and Indian cuisines. Pickle, ferment, freeze and dehydrate for extended use. Every year we dice up them up, weigh them evenly into bags and freeze for late spring and summer use!

Shallot products that we serve at the farmers’ market.

⁃ We offer loose shallots, grab as many or as little as you need!

⁃ 1lb prebagged

⁃ Dehydrated sliced packages

⁃ Shallot Powder - coming soon

Shallots pair great with, beets, tomatoes, mushrooms, green beans, spinach, tatsoi, arugula, potatoes, garlic, garlic scapes, capers, poultry, beef, pork, fish, baked oysters, rice, quinoa, couscous, mustard, parmesan, mozzarella, cheddar, manchego cheese, beer, both red & white wine, parsley, thyme, rosemary, tarragon, mint, and beer.

Shallots have a stronger nutrition profile than onions. Containing antioxidant, antibacterial, antiviral, and anti-fungal properties. The allicin found in shallots has been studied to reduced blood pressure. Coming in at 35% of our recommended daily intact of vitamin A. Everyone should start incorporate shallots into their seasonal diets.

The true origins of the shallot are veiled in mystery. It seems agreed upon that they have no wild counterpart and that they originated somewhere in Central Asia. From there they probably spread to the Indian subcontinent first, then to Europe. They may have been introduced to England as early as the 13th century; but weren’t mentioned in print in English until 1655.