It’s been a long, dark winter. Gardening is a great cure for the February blues, but a cold wind is slicing in from the east. The forecast doesn’t give much hope of it getting any warmer for the next week. The garden is still so wet, walking on it squashes all the air out. That’s not good for either the soil structure or helpful mini-beasts like worms. Despite that I managed to plant some shallots and garlic today, by working off a scaffolding plank. The old rule of thumb was to plant them on the shortest day, harvest them on the longest. Mid-winter weather isn’t always kind enough for that!
I like these big pink banana shallots, Longor, for roasting whole. Slipped in around the roast or cooked on their own in a mixture of butter and olive oil, within an hour they are chestnut-coloured, stickily savoury, and equally good hot or cold.. They go well in casseroles, too. The round varieties such as Red Sun fit into jars better, so those are the ones I use for pickling in the autumn. A nice, crisp pickled shallot with cheese and crusty home-made bread makes a great snack.
Shallots do well in the garden at Tottering Towers. Garlic struggles to make big bulbs here, but I keep trying. Whatever size of clove I plant, whichever variety and whether they’re planted in autumn, winter or spring, the resulting heads of garlic are always small-to-medium sized. This year I’m trying the variety Marco. I haven’t grown it before, so it’ll be interesting to see if the results are any better.
Are you trying any new varieties this year?