We know our onions
Shallots & Echalions
Shallots offer a lot of punch for their weight and size. They have a far higher sugar content than that of an onion which means they caramalise beautifully but be careful not to burn them on a hot heat. Our favourite way to enjoy them is to leave them in their skins and roast them whole. Once cooked, they then pop out of their skins and are simply sweet and delicious.
We have always been a fan of the shallot. In fact, we were first to introduce them to UK supermarket shelves. Since then, we also introduced echalions to UK consumers, as well as traditionally strung UK shallots. You could say we are shallot innovators. As well as conventionally grown shallots, we also supply an organic alternative.
As one of only a handful of shallot growers in the UK, Oldershaws of Moulton are proud to support the UKshallot.com PR campaign. The group of growers, Elsom Seeds and Pam Lloyd PR, work together to promote this wonderful product and help raise awareness among consumers.
Please click the links below to visit UKshallot.com.
Seasonality
Seasonality
Echalions are similar to their rounder cousins in that they share a delicate piquancy. They have crisp white flesh with a pink tinge and single centres which make them ideal for chopping into rings and ligthly sauteing. Again, be careful not to burn them.
During 2010, we managed to supply echalions to our customers for 52 weeks of the year with a little help from our grower in Tasmania. This is the first time this has ever been done in the UK.
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