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#1
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I've overdone it again...
Planted our Shallots today, ended up with 6 rows, that's 120 feet of them.
Red Sun, Jermor, Devred, French Longue and French Grisse which is supposed to be the French Chefs favourite, a speciality of SW France. The Grisse have been growing in modules since Christmas, the French normally plant them in the autumn I'm told, and I also potted up some of my own Jermor that had begun to sprout early. Goodness knows why I bought the Red Sun, probably for pickling but Jermors pickle brilliantly anyway. -- Regards Bob Hobden Posting to this Newsgroup from the W.of London. UK |
#2
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I've overdone it again...
In article , Bob Hobden
writes Planted our Shallots today, ended up with 6 rows, that's 120 feet of them. Good grief you like shallots! -- Janet Tweedy Dalmatian Telegraph http://www.lancedal.demon.co.uk |
#3
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I've overdone it again...
"Bob Hobden" wrote:
Planted our Shallots today, ended up with 6 rows, that's 120 feet of them. Remember: Anything worth doing is worth overdoing. -- Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/4 in upstate New York, 1420' elevation. NY WO G |
#4
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I've overdone it again...
On 08/03/2012 16:43, Bob Hobden wrote:
Planted our Shallots today, ended up with 6 rows, that's 120 feet of them. Red Sun, Jermor, Devred, French Longue and French Grisse which is supposed to be the French Chefs favourite, a speciality of SW France. The Grisse have been growing in modules since Christmas, the French normally plant them in the autumn I'm told, and I also potted up some of my own Jermor that had begun to sprout early. Goodness knows why I bought the Red Sun, probably for pickling but Jermors pickle brilliantly anyway. -- Regards Bob Hobden Posting to this Newsgroup from the W.of London. UK Thank goodness it's only the shallots you've over done ... I thought for one nasty moment that you might have done yourself an injury! I'm sure you'll enjoy growing and eating the shallots in due course. Hope they do well for you. -- Spider from high ground in SE London gardening on clay |
#5
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I've overdone it again...
"Spider" wrote ...
Bob Hobden wrote: Planted our Shallots today, ended up with 6 rows, that's 120 feet of them. Red Sun, Jermor, Devred, French Longue and French Grisse which is supposed to be the French Chefs favourite, a speciality of SW France. The Grisse have been growing in modules since Christmas, the French normally plant them in the autumn I'm told, and I also potted up some of my own Jermor that had begun to sprout early. Goodness knows why I bought the Red Sun, probably for pickling but Jermors pickle brilliantly anyway. Thank goodness it's only the shallots you've over done ... I thought for one nasty moment that you might have done yourself an injury! I'm sure you'll enjoy growing and eating the shallots in due course. Hope they do well for you. They usually do well, especially the Jermor which we normally use for cooking and pickling. The reason we have so many is that on top of those we intended to plant a friend bought us some from France, a bag of the long ones and another of the special small grey ones which seem most unusual with very thick skins. Should be interesting to see how they do. Then another friend gave us some Devred to try. -- Regards. Bob Hobden. Posted to this Newsgroup from the W of London, UK |
#6
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I've overdone it again...
On 08/03/2012 22:51, Bob Hobden wrote:
"Spider" wrote ... Bob Hobden wrote: Planted our Shallots today, ended up with 6 rows, that's 120 feet of them. Red Sun, Jermor, Devred, French Longue and French Grisse which is supposed to be the French Chefs favourite, a speciality of SW France. The Grisse have been growing in modules since Christmas, the French normally plant them in the autumn I'm told, and I also potted up some of my own Jermor that had begun to sprout early. Goodness knows why I bought the Red Sun, probably for pickling but Jermors pickle brilliantly anyway. Thank goodness it's only the shallots you've over done ... I thought for one nasty moment that you might have done yourself an injury! I'm sure you'll enjoy growing and eating the shallots in due course. Hope they do well for you. They usually do well, especially the Jermor which we normally use for cooking and pickling. The reason we have so many is that on top of those we intended to plant a friend bought us some from France, a bag of the long ones and another of the special small grey ones which seem most unusual with very thick skins. Should be interesting to see how they do. Then another friend gave us some Devred to try. Yes, I've heard that shallots often do well, even when onions are having a poor year. I may try some myself next year. I'm the only real lover of onions in our house, so there's not much point in my growing full-sized onions. Shallots sound just the job. In your experience, is there one that would be mild but flavoursome enough to use in place of spring onions? More for use with sandwiches than salads. -- Spider from high ground in SE London gardening on clay |
#7
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I've overdone it again...
"Spider" wrote
Bob Hobden wrote: "Spider" wrote ... Bob Hobden wrote: Planted our Shallots today, ended up with 6 rows, that's 120 feet of them. Red Sun, Jermor, Devred, French Longue and French Grisse which is supposed to be the French Chefs favourite, a speciality of SW France. The Grisse have been growing in modules since Christmas, the French normally plant them in the autumn I'm told, and I also potted up some of my own Jermor that had begun to sprout early. Goodness knows why I bought the Red Sun, probably for pickling but Jermors pickle brilliantly anyway. Thank goodness it's only the shallots you've over done ... I thought for one nasty moment that you might have done yourself an injury! I'm sure you'll enjoy growing and eating the shallots in due course. Hope they do well for you. They usually do well, especially the Jermor which we normally use for cooking and pickling. The reason we have so many is that on top of those we intended to plant a friend bought us some from France, a bag of the long ones and another of the special small grey ones which seem most unusual with very thick skins. Should be interesting to see how they do. Then another friend gave us some Devred to try. Yes, I've heard that shallots often do well, even when onions are having a poor year. I may try some myself next year. I'm the only real lover of onions in our house, so there's not much point in my growing full-sized onions. Shallots sound just the job. In your experience, is there one that would be mild but flavoursome enough to use in place of spring onions? More for use with sandwiches than salads. Sounds like you need Jermor if you can get some at a reasonable cost. All shallots have a milder sweeter taste than Onions, not as raw, which is why chefs like them. We also prefer pickled shallots to pickled onions and they do tend to store longer too. Last year our onions were a disaster but our garlic and shallots did very well and they were all in the same bed due to our 4 year rotation. Certainly not too late to plant for this year, try a few, I plant 9 inches apart both ways as we have White Rot in the soil and I don't want the roots touching and causing cross infection. Also makes hoeing easier. -- Regards. Bob Hobden. Posted to this Newsgroup from the W of London, UK |
#8
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I've overdone it again...
On 09/03/2012 17:14, Bob Hobden wrote:
"Spider" wrote Bob Hobden wrote: "Spider" wrote ... Bob Hobden wrote: Planted our Shallots today, ended up with 6 rows, that's 120 feet of them. Red Sun, Jermor, Devred, French Longue and French Grisse which is supposed to be the French Chefs favourite, a speciality of SW France. The Grisse have been growing in modules since Christmas, the French normally plant them in the autumn I'm told, and I also potted up some of my own Jermor that had begun to sprout early. Goodness knows why I bought the Red Sun, probably for pickling but Jermors pickle brilliantly anyway. Thank goodness it's only the shallots you've over done ... I thought for one nasty moment that you might have done yourself an injury! I'm sure you'll enjoy growing and eating the shallots in due course. Hope they do well for you. They usually do well, especially the Jermor which we normally use for cooking and pickling. The reason we have so many is that on top of those we intended to plant a friend bought us some from France, a bag of the long ones and another of the special small grey ones which seem most unusual with very thick skins. Should be interesting to see how they do. Then another friend gave us some Devred to try. Yes, I've heard that shallots often do well, even when onions are having a poor year. I may try some myself next year. I'm the only real lover of onions in our house, so there's not much point in my growing full-sized onions. Shallots sound just the job. In your experience, is there one that would be mild but flavoursome enough to use in place of spring onions? More for use with sandwiches than salads. Sounds like you need Jermor if you can get some at a reasonable cost. All shallots have a milder sweeter taste than Onions, not as raw, which is why chefs like them. We also prefer pickled shallots to pickled onions and they do tend to store longer too. Last year our onions were a disaster but our garlic and shallots did very well and they were all in the same bed due to our 4 year rotation. Certainly not too late to plant for this year, try a few, I plant 9 inches apart both ways as we have White Rot in the soil and I don't want the roots touching and causing cross infection. Also makes hoeing easier. Thanks for that, Bob. A recommendation is always helpful. I'll look out for some Jermor. -- Spider from high ground in SE London gardening on clay |
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