Today, we finished planting the rest of the 200-ish tomato plants in the mud!! With all the rain we've had, and more forecasted, we took advantage of our only sunny day in a while. Hopefully, there's more ahead!
Our onions and garlic were planted last fall and overwintered nicely. We will be harvesting the shallots this week. Shallots are small onions with a subtle garlic flavor. They grow with outer skins just like onions and can be used in place of onions or garlic in your favorite dishes. Try them in soups, omelets, potato salad, etc...
One of my favorite ways to use them is in a quick pizza topping. Saute' chopped shallots, sliced mushrooms and a generous amount of minced garlic in 2 Tbsp. butter. Sometimes I add other veggies from the garden such as bell peppers, zucchini, etc. After veggies are tender, pour on top of your favorite pizza crust, top with cheese and a few fresh tomatoes.
Here's another great way to use shallots in a yummy salad vinaigrette.....
Shallot Vinaigrette
1/2 C. chopped shallots
6 TB seasoned rice vinegar*
1 1/2 tsp Dijon mustard
1 1/2 TB olive oil
Whisk shallots, vinegar, and mustard in small bowl. Gradually, whisk in oil. Salt and pepper to taste.
*You can find this in the Asian section of the supermarket.
Makes: 3/4 c.
ENJOY!
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