The morning sun, bathed LJ, and his home office in warm, inviting light, contributing to his sense of well-being. He was concluding a successful transaction when he noticed a pungent odor. After congratulating his clients and signing off from the zoom call, he followed it into the kitchen. Annie was bringing in another basket of shallots from their garden.
“Wow, we have tons of shallots. Why did we plant so much?”
“One reason was to deter the scavenging critters repelled by strong odors. So, planting shallots, garlic, leeks, onions, and chives around the perimeter of other vegetables helps protect them. And shallots are easy to grow. We planted this crop about three months ago. Other reasons are for their health benefits:
LJ started separating the shallots – also known as multiplier onions; each plant produces multiple bulbs. He put handfuls in a dozen bags because the couple gives most of their harvest away, “What I like about shallots is they are a little bit sweeter than onions. I prefer them in salad over a red onion sometimes because of their subtle flavor.”
Annie nodded, “I like to use them in slow-cooked dishes because their onion taste is understated, which tends to enhance the dish, not overpower it.”
“Not to mention they have less of an impact on your breath,” said LJ. “I read when you want to substitute shallots for onions; the ratio is three shallots per small onion or 1/3 cup of chopped onion. And eliminate garlic in the recipe when you’re using shallots because they also have garlic undertones.”
Annie picked up a shallot, “did you know all parts of the shallot are edible? The green tops are like spring onions with long leaves. I am going to use some to make Peas with Shallots for dinner today.”
LJ smiled, “that will make a great side to the Pasta Al Limone I’m planning. Thanks, shallot!
Annie and LJ are a fictional couple. Their storyline promotes healthy eating and earth-friendly practices.