Right on schedule, the shallots were ready to harvest. The tops were beginning to dry and had fallen over at the neck. A light tug on one resulted in an easy release from the soil, because the roots had begun to shrink as well. With rain in the forecast, it was time to bring them in. Harvesting shallots has to be one of the easiest and most satisfying of tasks. Four baskets were soon overflowing.
Big shallots are sometimes nice to cook with, but they are not good for planting since they are usually made up of segments and not one solid bulb. In my experience, they don’t store nearly as well either, so they are eaten or pickled within a few weeks. Right now, all the shallots are in single layers on trays in the Lady Cottage.
I’ll give them a few days to lose some moisture in the leaves, and then they will be braided and hung in the Lady Cottage.
Meanwhile, the beans that were planted along the edge of the shallots are breathing a sigh of relief. They’d begun emerging, but only those that weren’t shaded by the shallots began growing well. Now the others can grow as well!
All of the rest of the shallot space was replanted within minutes of the harvest. Rows of carrots, beets, parsnips and beans will soon be emerging. That’s one of the keys to an abundant harvest in small spaces. Plus, I wanted to get the seeds in the ground before the rain came, and thankfully, it did come along with some cooler temperatures.
The cool, damp, overcast day must have inspired this bouquet, which “feels” like fall with it’s rust-colored quilled rudbeckia “Chim Chimnee,” a few lavender sprigs, and some small white feverfew. I’m going to enjoy a day indoors shelling peas, pickling cucumbers, and watching the Tour de France! How are you spending your Friday?