I remember reading an interview with a chef who was asked what ingredient he would like if stranded on a deserted island. His answer? The shallot!
I totally understand. They add and earthy complexity to marinades, vinaigrettes, soups and sauces. And I rarely start a dish without first dicing up a shallot.
Like garlic, we plant shallots in the fall and harvest them in the early summer. Here they are drying on the porch for fall and winter savory dishes. There are also four garlic plants mixed in. Can you find them?