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Introducing: French Grey Shallots (Griselle)

We feel a little bit guilty that we’ve been enjoying these shallots after our recent harvest because we recognize that it’s virtually impossible for anyone else to try them locally since they are so rare. For the first time ever, we’re bringing French Grey shallots (Griselle) to your garden — and once you taste them, it’ll be hard to go back to anything else. The flavour is unbelievable, you must try Kim’s shallot confit recipe (below). They’re a little more work to peel, but you’ll quickly pick up a technique. The juice is definitely worth the squeeze. Rich and refined with unmistakable umami — it’s the reason French chefs have favoured this variety for centuries, and why one bite tends to make everything else taste a little flat by comparison. Griselle isn’t just a better tasting shallot. It’s its own species — Allium oschaninii. What is commonly sold as a “shallot” is a type of onion — Allium cepa var. aggregatum. We love onions, but French Grey shallots are not onions. The name “shallot” dates back over 2,000 years, to Ashkelon, an old Mediterranean port city. Griselle’s story picks up centuries later in France, where it became a favourite in royal kitchens by the Middle Ages and has remained the gold standard for French chefs ever since. French Grey shallots contain more natural sugar than other shallots and caramelize much better because of this, they also transform so beautifully in Kim’s confit recipe below. Growing French Grey Shallots Unlike other commonly available shallots or onions, these bulbs are planted in the fall alongside garlic. Hardy to zone 5, so give the bed a good layer of mulch heading into winter and keep an eye out for the green shoots emerging next spring. One bulb typically multiplies into about 6-12 new ones by harvest. Shop Shallot Bulbs for Planting The Recipe Kim’s Shallot Confit A simple, slow way to turn a bowl of shallots into something you’ll want spooned over everything — sourdough toast, roast chicken, or a good steak. The shallot oil also makes excellent salad dressing. You might even want to bathe yourself in it. Ingredients 1 lb French Grey shallots, peeled 1 cup olive oil 5-10 sprigs fresh thyme Salt and pepper, to taste Instructions Preheat oven to 300°F. Place peeled shallots and thyme in a baking dish, season generously with salt and pepper. Add enough olive oil until shallots are mostly submerged. Cover with a lid, or bake them uncovered if you desire more caramelization and a slightly deeper brown colour. Roast for 1.5 hours until shallots are soft and melting into the oil. Store any extra, submerged in the oil, in the fridge for 1-2 weeks. For longer storage, you can freeze small quantities in an ice cube tray. Kim’s note: Mash some shallot confit into a little plain yogurt and use instead of sour cream on baked potatoes or sweet potatoes.