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Jul 10, 2018 - 5:17:48 PM
13483 posts since 12/2/2005

G&FF is a brand new concept - Gardening and Food Forum rolled into one. By the way, why DON'T we have a Food Forum?

Anyway, I'm making my first gardening run at a whole bunch of onion family stuff, and the plants are gorgeous (hint: a neighbor turned me on to www.filareefarms.com as a source for shallot and garlic seed plants, and I'm delighted she did. These plants are rockin'.).

So a lot of them are nearing harvest, but one type of shallot I planted (it was an over-wintering variety) is definitely nearing ready - in fact, half of them WERE and I just pulled them.

Need some guidance on the curing process. I know I need to keep them warm and dry, preferably in sunlight. Should I break them apart into individual bulbs or keep them clustered for a while? Any problem if I hose the worst of the dirt off them before I get serious about the cure?

I've got a very warm garage and other than the overnight a forecast that calls for four or five days without rain. Bring 'em in tonight and let 'em stay out until rain is likely...?

Jul 10, 2018 - 7:15:56 PM

Brian T

Canada

13923 posts since 6/5/2008

I'll presume that shallots get harvested a lot like our local garlic crops here (back yard hobby is 1,000 heads).
Bunch the tops and hang them up to dry.
Dry - knife off the dirt and chop off the dried tops, about 1" or so. Never, ever wash.
Paper bags, warm and dry on the kitchen counter, they should go 8 months before sprouting.
In my walk-in cold room, they didn't last 4 months.

Think I paid $12/lb for 5 lbs and have not lost a single thumb-sized clove since last fall.

Jul 10, 2018 - 8:04:04 PM
likes this

bubbalouie

Canada

10868 posts since 9/27/2007

Treat them like garlic. Hang them up in a breeze until the tops go dry. I envy your harvest.

Rub off what dirt you can & when they're dry it will just brush off.

At first I thought you meant leeks. I've had good luck planting seeds in the fall.

My spring/green onions grow on a 45 degree angle to the earth here & I'm O.K. with that.

Jul 10, 2018 - 11:07:48 PM

4635 posts since 5/8/2014

Crop the tops, put them in a net bag, and hang them.  You can brush the dirt off.  I keep them for 6 to 8 months in my kitchen.

Jul 10, 2018 - 11:14 PM

4635 posts since 5/8/2014

quote:
Originally posted by eagleisland

G&FF is a brand new concept - Gardening and Food Forum rolled into one. By the way, why DON'T we have a Food Forum?

 . . .


I don’t know.  It seems “we” can have lots of pages of “games” and almost anything “off topic”, including regional whines and comforts and occasional nonsense, but we can’t have a specific forum for food.  

Jul 11, 2018 - 10:54:46 AM

Brian T

Canada

13923 posts since 6/5/2008

[FF] I have always encouraged this concept.
I think it encourages proper nutrition as well as exploration of the world's foods.

For me, the direct result has been some very beneficial communication (and trade) of most valuable recipes.

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