Spring Shallots Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Used in salads, sauces, stews and meat dishes.
Good-quality shallots are similar to onions and garlic - they will be firm, free of blemishes or mold spots and have even-colored skin.
product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.
Shallots (like onions and garlic) should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless it is on the verge of spoiling or has been peeled.
In general, vegetables will not ripen further after harvest.
At least one of six varieties of Mangoes will be available throughout the year from Florida, Mexico, Brazil, Ecuador, Peru or Venezuela.
The mango (...)
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Locally Grown Is Complex
Friday, October 11, 2013