The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 5 lbs : 0
This item was last sold on : 01/18/21
Shallots widely vary in size from small to large, depending on the variety, and have an elongated, oblong shape with a rounded center, tapering to a point at both ends. The bulbs are encased in a dry and papery, thin skin that flakes when touched and ranges in color from copper, gold, pale pink, to red. When the papery layers are removed, multiple clusters of cloves are found divided into individually wrapped segments similar to garlic. Small Shallot varieties average 2 to 3 cloves, and larger varieties typically contain 3 to 6 cloves. The firm, dense, and semi-dry flesh is off-white to translucent with light purple or red rings. Shallots are aromatic with a complex blend of spicy, sweet, and pungent flavors. When raw, the cloves are crisp and astringent, and when cooked, they develop a delicate, sweet, and savory taste with flavors reminiscent of garlic.
Shallots are globally cultivated and available year-round.
Shallots, botanically classified Allium cepa, are multi-cloved bulbs belonging to the Amaryllidaceae family along with onions, garlic, and leeks. There are many different varieties of Shallots, and approximately thirteen varieties are commercially cultivated around the world in the modern-day. Within these varieties, there are two subgroups, Western Shallots and Eastern Shallots, that vary slightly in appearance and flavor. Shallots are an ancient crop that has been used for thousands of years in culinary and medicinal applications. The name Shallot was derived from Ascalon, which is an ancient city in Israel situated along the coast of the Mediterranean. Ascalon was the first city to introduce the pungent bulbs to Greece through trade, resulting in the Greeks referring to Shallots as the “Onion of Ascalon.” Over time through loose translations, the name Shallot was created and used to describe the variety. Shallots are highly favored by chefs for their aromatic, sweet, and complex, but not overpowering flavor and are used globally to flavor a wide variety of cuisines.
Shallots are an excellent source of fiber, stimulating the digestive system, and a good source of the minerals iron, potassium, and magnesium. The bulbs also contain vitamins A and C, which are antioxidants that can help strengthen the immune system, and provide some calcium, zinc, vitamin E, selenium, and phosphorus. In Asia, Shallots are used in traditional Ayurvedic medicine as an ingredient to internally heat the body to induce detoxification and are also believed to help increase immunity against sickness.
Shallots are best suited for both raw and cooked applications such as roasting, sautéing, and grilling. When raw, the bulbs can be chopped and mixed into salads, topped on bruschetta, blended into sauces such as Béarnaise, minced into guacamole, and stirred into vinaigrettes. Shallots can often be substituted in recipes calling for onions and garlic and have a slightly milder and sweeter flavor profile. In addition to raw preparations, Shallots can be sautéed with meats or cooked vegetables, stirred into lentil-based stews, blended into curries, baked into casseroles, stir-fried with rice, or tossed with pasta. They can also be roasted and dipped in a mixture of Greek yogurt and olive oil. Shallots pair well with beets, tomatoes, mushrooms, green beans, spinach, garlic, capers, meats such as poultry, beef, and pork, fish, baked oysters, cheeses such as parmesan, mozzarella, cheddar, and manchego, herbs such as parsley, thyme, rosemary, tarragon, and mint, and beer. The bulbs will keep up to one month when stored in a cool, dry, and dark place.
Despite their strong association with French cuisine, traditionally used in roasts, stews, and sauces, Shallots are widely used throughout Asia for their milder pungency. In Southern India, Shallots are pickled in red vinegar and served as a condiment for curries, papads, which are flatbreads, sambar, and chora, which is a black-eyed pea stew. When pickled, Shallots develop a tangy, sour flavor that is believed to stimulate and enhance appetites when eaten at the beginning of a meal. Shallots are also known as Bawang Merah in Indonesia and are commonly used instead of regular onions in everyday cooking for their mild, less potent flavor. In Indonesia, the bulbs are pickled similarly to India for use as a condiment, or they are sliced, deep-fried, and served as a crunchy topping over soups, stews, rice, and curries.
Shallots are native to Asia and have been cultivated for over four thousand years. The specific region of origin within Asia is heavily debated among experts, with some linking the bulb to Southeast Asia while others to the city of Ascalon in Western Asia. In the 11th century, Shallots were rumored to have been introduced to Europe from crusaders returning from the middle east, and over time, the bulbs were spread throughout Western Europe through trade routes. Today Shallots are globally widespread and are available at farmer markets, specialty grocers, and supermarkets in North America, Central America, South America, Europe, Asia, Africa, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bobs Specialty Meats||Escondido CA||760-839-6850|
|ALCE 101||Solana Beach CA||858-342-5495|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Kettner Exchange||San Diego CA||312-415-5455|
|The Crack Shack Pasadena||Pasadena CA||360-556-3032|
|San Diego Somm||Palm Desert CA||858-705-4826|
|Fairmont Grand Del Mar||San Diego CA||858-314-1975|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Siesel's Meats||San Diego CA||619-275-1234|
|Jack Monaco Creative Consulting||San Diego CA||619-318-2633|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Brandon Matzek- Blogger||San Diego CA||800-221-9730|
|insideOUT||San Diego CA||619-793-9221|
|Isola La Jolla||La Jolla CA||858-412-5566|
|Chef de Cuisine||San Diego CA||619-248-0538|
|Mr A's||San Diego CA||619-239-1377|
|The Crack Shack-San Diego||San Diego CA||619-795-3299|
|Grandave Productions LLC||San Diego CA||619-840-6305|
|The Miller's Table||Oceanside CA||310-694-4091|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Born & Raised||San Diego CA||858-531-8677|
|Tribute Pizza||San Diego CA||858-220-0030|
|The Crack Shack-Encinitas||Encinitas CA||858-735-3093|
|Bishop School||San Diego CA||858-459-4021 x212|
|Bread & Cie Café||San Diego CA|
|Pacific Regent La Jolla||San Diego CA||858-597-8008|
|San Diego Freedom Ranch||Campo CA||619-478-5696|
|Landons East Meets West||San Marcos CA||760-304-4560|
|Woodsy Coffee||Encinitas CA||858-882-7325|
|The Clean & Colorful Kitchen||San Diego CA||858-775-9005|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Louisiana Purchase||San Diego CA||716-946-7953|
|Panca Peruvian||Oceanside CA||760-722-3396|
|The Go Go Truck||San Diego CA||401-837-1740|
|Matt Johnson||San Diego CA||619-295-3172|
|Coast Catering||Escondido CA||619-295-3173|
|Fresh Sushi Catering||Carlsbad CA||858-344-7098|
|Communal Coffee||San Diego CA||619-920-7887|
|Barbarella La Jolla||La Jolla CA||858-454-7373|
|Craft House||San Diego CA||619-948-4458|
|Fishery||San Diego CA||858-272-9985|
|Madison||San Diego CA||619-822-3465|
|The Market by Buon Appetito||San Diego CA||619-237-1335|
|Catamaran||San Diego CA||858-488-1081|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|Pete's Premade Paleo||San Diego CA||770-359-8274|
|Stone Brewing World Bistro & Gardens||Escondido CA||760-294-7866|
|Saint Mark Golf and Resort, LLC||San Marcos CA||508-320-6644|
|The Crack Shack LA||Los Angeles CA||360-556-3032|
|Ron Oliver||San Diego||619-295-3172|
|The Crack Shack Costa Mesa||Costa Mesa CA||951-808-7790|
|The Local-Pacific Beach||San Diego CA||858-263-7475|
|Viewpoint Brewing Co.||Del Mar CA||858-205-9835|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Chef Jenn||Solana Beach CA||858-212-9054|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Full Circle Ghee||San Diego CA||858-204-0577|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Olive Tree Marketplace||San Diego CA||619-224-0443|
|Zeca Trading Co.||San Diego CA||619-410-1576|
|Brigantine Coronado||Coronado CA||619-435-4166|
|Rubicon Deli India Street||San Diego CA||619-200-4201|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|Lucky Bolt||San Diego CA||917-969-9500|
|Le Parfait Paris-Liberty Station||San Diego CA||619-245-4457|
Recipes that include Shallots. One is easiest, three is harder.
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Santa Monica Farmers Market
Milliken FarmsNear Santa Monica, California, United States
About 97 days ago, 10/14/20
Sharer's comments : Spring Shallots
West LA International Market
West LA International Market/Arab MarketNear Culver City, California, United States
10817 Venice Blvd Lis Angeles CA 90034
About 571 days ago, 6/28/19
Wild Berry Market
Wild Berry MarketNear Minocqua, Wisconsin, United States
8744 US Hwy 51 N Minocqua WI 54548
About 597 days ago, 6/02/19
Central market of Athens - Greece 🇬🇷
Central Markets & Fisheries Organization S.A. / Farmers MarketNear Athens, Attiki, Greece
Tzon Kennenti, Agios Ioannis Rentis
About 616 days ago, 5/14/19
Sharer's comments : Shallots 👌🏻
Vista Farmers Market
Peter SchanerNear Vista, California, United States
Schaner Family Farms
30819 Mesa Crest Road, Valley Center 92082
About 668 days ago, 3/23/19
Sharer's comments : Shallots spotted at Vista Farmers Market.
Mount Royal Fine Foods
Mount Royal Fine FoodsNear Duluth, Minnesota, United States
1600 Woodland Ave Duluth MN 55803
About 673 days ago, 3/18/19