Adopt a shallots plot from "Maison Quemener" in Roscoff (France) and receive your harvest in the form of traditional shallots at home. Tiphaine will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
You adopt a shallots plot cultivated under the European Union's Organic Farming regulations. We are in the process of converting and hope to get certified in 2024. We grow traditional shallots by applying the method inherited from our parents, who themselves inherited it from their parents and have been doing so for dozens and dozens of years (we could even count in hundreds by now!). Traditional shallots are produced by vegetative propagation. We specifically save bulbs from one harvest to plant them for the next. This technique takes a lot of time and skill to select the best bulbs from a crop, then plant and harvest them by hand. Traditional shallots should not be confused with seedling shallots! To see the difference between the two, you have to read the labels. The first being cultivated by selecting and planting bulbs by hand, the second is the result of several hybridizations carried out with the sole objective of reducing the production cost of the crop by making it possible to eliminate any manual labour by machines. We plant the shallot bulbs between January and March and harvest them in late June/ early July. We wait until they have dried well to pick them. Then we store them in a ventilated place, away from humidity and keep them for several months (practically until the next harvest!). Our shallots are cultivated according to the specifications of Organic Agriculture. Each shallots plot of 1m² bears an average of 2kg per season.
Each season we will send you a: __2kg box of traditional shallots__ This represents about fifty shallots. Its taste is more delicate and less intense than that of an onion, and it is more easily used raw, for example in a vinaigrette. We harvest the shallots in July, but they can be stored naturally until April (of the following year). Once received, they should ideally be stored in a cool, dry and ventilated place. You can eat them raw, chopped in a salad, or candied to highlight its subtle sweet taste. Do not hesitate to place them in a bottle of vinegar (ideal to enjoy with oysters). Finally many different recipes are imaginable! To avoid crying while peeling them, place your shallot and your knife under running water.
When will you receive it?
We harvest the shallots in July and shipments will take place in November. This gives us time to verify the correct conservation and to select the best products for you.