A little sweeter, softer, and more delicate than an onion. Shallots are the quiet kitchen upgrade. Slice them thin for salads, mince them into vinaigrettes, roast them with potatoes, or sauté them low and slow until they melt into butter. ## How to use - Raw: thin-sliced in salads or dressings - Cooked: sautéed with butter, mushrooms, or greens - Roasted: tossed with potatoes, carrots, or chicken - Quick pickle: vinegar, salt, sugar, 20 minutes ## Good with Mushrooms, steak, eggs, potatoes, green beans, vinaigrettes, and basically anything that starts with “melt butter in a pan.” Producer notes: We work with a network of family run food distributors who tap into the larger wholesale supply when nearby fields are quiet or sold out. These are your everyday backups lemons, berries, greens and other kitchen workhorses that keep your fridge full all year. They are not from a nearby field, but they still earn a spot in your Harvie box, so you can cook the way you like while we keep pushing more of your food dollars toward independent farms and the independent food economy.
