- DescriptionThere is a hint of mild garlic and onion in the juicy shallot's flavor. Though shallots are very sharp when raw, they mellow out when you sauté them. They bring out the flavors of every ingredient you cook them with. They're wonderful in sauces and vinaigrettes. We love to coat shallots with balsamic vinegar and extra-virgin olive oil and roast them as an accompaniment for lamb or beef tenderloin.Origin
The Black Dirt Region, spanning southern Orange County, New York and northern Sussex County, New Jersey, is home to family-owned farms situated on thousands of acres of deep, richly organic soil — the result of ancient glaciers melting, river overflow and plant decay. The lush valley is best known for its production of the prized "black-dirt onion," as well as other root vegetables.