Or are they picking onions? We need your advice, please
Not sure our Danish organic shallots are quite what they seemed (but then my written Danish is shamefully poor). Pulled them because the stems had dropped and the bulbs seemed soft. And now I am wondering if something’s been lost in translation.
They have happily dried – though perhaps a bit on the small side. But they are also unexpectedly “round”. Now these are our first stab at shallots, but they look suspiciously like pink pickling onions to me. Anyone know more (few could know less)? Do I need to break out the white wine vinegar or will they still do for Simon Hopkinson’s bean salad?
Better news on the rooftop tomatoes. We lost some a couple weeks ago when strong winds blew two pots over. But the rest are coming on well (great with a cheese and “shallot” sandwich at the weekend).
Sorry to be so stupid about the shallots. Anyone any thoughts out there (please be kind)?
