Growing quality UK shallots

Here in the UK, the shallot growing year starts at the end of the February, as soon as the soil starts to warm up. A specialist crop, shallots require great care and attention to detail from start to finish.
At the outset it is important to get the crop population density right, as this determines the size of the shallots at harvest. UK supermarket buyers are looking to source high quality uniform shaped shallots measuring between 30-45mm in diameter. If the planting density is too high, the farmer will produce undersized shallots. Conversely, if the density is too low, the shallots are likely to be oversized!UK shallots are produced to strict Integrated Crop Management (ICM) guidelines. With careful monitoring, the crops are cultivated using minimal inputs, - which is good news for consumers and the environment.

Harvesting shallots
Before harvesting can begin, the leaves of the crop have to naturally fall over. As a general rule of thumb, 40% of the leaf area must also have turned yellow.At this point the crop is ‘topped’, which means the leaves are mechanically removed. Two hours later the shallots are lifted out of the ground and left in broad rows in the field a process known as windrowing. The shallots must then be left in the field to dry. This takes anything from 6 to 48 hours, depending on the weather. The crop is then lifted from the field into trailers and taken to specialist temperature controlled stores for further drying.After four weeks the drying process is complete and the skins of the shallots turn darker brown or red, depending on the variety. The shallots are now ready to be graded and are then quality inspected to make sure they fulfil consumer expectations. They are also sold loose or in 250 or 300g packs. Kept in specialist computer-controlled cold storage facilities, shallots can be successfully stored for several months.

Selecting & Storing
Select firm bulbs
When buying shallots, be sure to select firm bulbs. If a shallot feels soft, or is sprouting, it is probably not all that fresh! A good quality shallot has a dry crisp outer skin which when removed reveals an inner skin lightly tinged pink.

Excellent storage properties
With excellent storage properties, kept correctly, fresh shallots can be stored for several weeks. For best results, keep in a cool dry place, such as a refrigerator salad box or in a basement. Do not store shallots in plastic bags, as good air circulation is important. Once peeled, whole shallots can be kept for up to a week in an airtight container in a refrigerator. Peeled shallots left exposed to the air have a tendency to become bitter.

Tear-free shallots!
Shallots, like onions, can bring tears to the eyes when they are chopped! The tears are caused by volatile compounds, which are released when the bulb is cut.

The following tips can help prevent tears:

• place the shallots in the fridge or freezer for 30 minutes before chopping,
• peel the shallots under running water,
• use a wet chopping board and a sharp knife.

Source: http://ukshallot.com/