Shallots - 40 LB - Conventional

Shallots are a cousin to both garlic and onions--they form juicy, piquant rings like an onion and grow in clusters of clove-like bulbs like garlic. They are sweeter and milder than most onions, with a subtlety and nuance to their flavor. Finely chopped raw shallots are the foundation seasoning for many French vinaigrettes. In many Asian cuisines, red shallots are fire-roasted and pounded to paste as an essential ingredient. Fried shallots are a classic, standout finishing note to enhance just about any savory dish. And shallots can be caramelized by roasting whole or in the half for a sweet addition to broths, chicken, and vegetable dishes.

Shallots have a narrower storage tolerance than onions or garlic. They keep best when stored in the dark at cool temperatures (~32° - 39° F), with a relative humidity between 65 - 70%, in containers that allow good air flow. Shallots are extremely sensitive to ethylene gas, a natural gas that accelerates deterioration in sensitive produce. They should be stored away from ethylene producers like tomatoes, bananas, apples, and avocados.

Shallots - 40 LB - Conventional