tag:blogger.com,1999:blog-33596622.post4645234403726616848..comments2023-09-25T15:00:22.436+01:00Comments on The Constant Gardener: La vraie echaloteThe Constant Gardenerhttp://www.blogger.com/profile/01219672153177538912noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-33596622.post-88682790754027700102012-01-09T10:31:38.764+00:002012-01-09T10:31:38.764+00:00Hi Janet - my guess is you've probably been gr...Hi Janet - my guess is you've probably been growing the (more widely available) Dutch ones which are seed raised. See if you can hunt down some Hative de Niort this year - I guarantee you'll be surprised...<br /><br />Hi Arabella, I forgot to mention the difficulty in peeling! Yes they're a bit of a pain to prepare but not so much so that they're not worth it :D Like the sound of that confiture...The Constant Gardenerhttps://www.blogger.com/profile/01219672153177538912noreply@blogger.comtag:blogger.com,1999:blog-33596622.post-27667395609841749402012-01-08T17:03:45.963+00:002012-01-08T17:03:45.963+00:00We discovered Echalote Gris in a French market yea...We discovered Echalote Gris in a French market years ago and it is perfect for making Confiture. The shallots are very dense and tightly packed (if that makes sense) so they don't fall apart in the long cooking process. On the other hand they are particularly difficult to peel so making the confiture is a real 'labour of love'. I think French chefs favour them for similar reasons.Arabella Sockhttps://www.blogger.com/profile/10936438011119860497noreply@blogger.comtag:blogger.com,1999:blog-33596622.post-31905047101165318232012-01-06T19:24:59.975+00:002012-01-06T19:24:59.975+00:00I haven't noticed much difference between onio...I haven't noticed much difference between onions and shallots except in storage. I must try some of the French varieties....Janethttps://www.blogger.com/profile/06999513105724635810noreply@blogger.com