The potatoes were ready, so gardeners dug them up. They were divided into shares, with each of the garden’s households getting a bucket of red and purple and a bucket of white potatoes.
Unlike potatoes, which must be dug up, shallots lift easily out of the ground. Gardeners divided them into eighteen shares.
Gardeners sometimes wonder how to use shallots. They are basically extra-delicious onions. Use them raw, sautéed, roasted—any way that appeals.
Here’s a delectable shallot rice recipe a gardener here makes whenever possible (substitute ingredients at will):
- 2-3 TBLs cultured vegan butter
- 1/2 cup shallots, minced
- slightly more than 1 cup basmati rice (or any long-grain white rice)
- 2 cups vegetable broth
- 1 bay leaf
- Salt to taste
- In pan heated to medium-low heat, sauté shallots until soft and translucent.
- Add the rice and stir-fry until translucent, 3–4 minutes.
- Stir in the vegetable broth, salt, and bay leaf, cover, and simmer on low for 15 minutes.
- Take the pot off the heat, leave covered, and let sit for 15 minutes. Fluff it with a serving fork and serve.
Yum!
