Shallots
A close cousin of the onion, shallots are smaller and milder in flavor. Like garlic, they grow in clusters of bulbs, and can last for months if stored somewhere dry and cool.
Their lighter flavor makes them well-suited to eating raw; try them minced with balsamic vinegar and olive oil as a salad dressing, or make a simple grain salad with chopped shallots, bulgur, dried cranberries, walnuts, lemon juice and herbs.
Find sources and recipes on the Valley Bounty page at buylocalfood.org.
Web Extras:
Try this recipe for Potatoes Smothered with Shallots, Indian Style from The Kitchen Garden (http://kitchengardenfarm.com/vegetable-pages/shallots#.VunMh9IrKM8), or this one for Red Wine and Shallot Braised Lamb (http://happyvalleylocavore.blogspot.com/2011/11/red-wine-and-shallot-braised-lamb.html) from local food blogger Meggin Thwing Eastman.
— Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)