The organic shallots in this week’s Dogma Box come from Emylou Farm, a family-owned organic farm that’s been a member of the Deep Root Organic Coop for several years.
Though shallots look kind of like oversized garlic cloves, they are actually more similar to a white or yellow onion. While you can use an onion in place of a shallot, if a recipe calls specifically for a shallot, it’s for a good reason.
Shallots are generally sweeter than onions and pack a lot of flavor in a small space without the acidic bite of a fresh onion. They also have a slightly softer texture, which allows them to incorporate more smoothly into soups and sauces.
Locavore Recipe of the Week
One of our favorite things to do with organic kohlrabi in the winter is to shred it into a crunchy slaw. We especially love this recipe for Purple Slaw, and we’re in luck because Red Fire Farm is bringing us a few heads of red cabbage and big bulbs of purple kohlrabi this week!
A food processor or mandoline makes this recipe extremely easy to make, but it’s also entirely possible to shred the vegetables by hand. This Purple Slaw goes great with burgers and sandwiches, but you can also use it in salads, spring rolls and tacos.
This Week’s Local Produce
Parsnips Shallots
Turnips