Last fall around early November we filled two of our swing set raised beds with shallot bulbs. During the winter months they continued to grow, even through the unprecedented freeze. This past week we noticed that the green tops were starting to wither and fall over. Our shallots were letting us know that harvest time was close.
Tuesday morning, we made the decision to pull them out and prepare the ground for our next crop. A little careful digging around the base of each clump followed by a gentle tug helped us to coax them out successfully. The next step was to let them dry for about a week or two.
Shallots typically mature in about 90 to 120 days. Because ours were started as a fall crop, we chose to pull them after about 120+ days. If we had allowed them to stay in the ground until mid-April, a more pronounced bulb shape would have developed. But the pepper plants that Jim started for us were growing rapidly in the greenhouse and needed to be transplanted in the shallot bed. Springtime weather had arrived, and our shallot days were over.
Over half of the shallots were spread out across a wire mesh frame for drying in the sun. On rainy days, they were moved to the garage. The remaining shallots were used to make an incredibly flavorful spring soup from Half Baked Harvest, Herby French Shallot Soup.
Shallots are easy to grow and add a perky touch of green to the winter garden. Next fall, we’ll expand our crop to other sunny areas of the edible landscape where shallots can be harvested at different times during the spring. A big pot of Herby French Shallot Soup will be our reward.
Linda Alexander, Dallas County Master Gardener, Class of 2008
I may not be able to wait for the harvest to make this soul-warming soup!