We’ve finished lifting the shallots and weighed them now, so I can record the final figures for the crop.
Here’s the large armful this evening as I was stacking them up to start processing them:
Once topped and tailed, we weighed them as we dropped them into a preserving pan: 2,740g or just over 6lbs. They’re still in their skins at the moment – they’ll be skinned tomorrow morning, after a night in brine.
The brine we’re using is 2 oz salt in 1 pint water per 1 lb of shallots, which is a pretty standard brining strength for pickles. Having stirred the salt into the water until it dissolved, we poured it over the shallots, just floating them, and then put a plate on top to hold the shallots under the surface for the night.
Expect a brief update tomorrow when they’ve been skinned and put back into brine for another 24 hours!
Also today we’ve frozen our first peas from this year – up to today we haven’t picked enough at a time to freeze, just enough for immediate eating, but today we brought home enough to freeze a couple of servings (family-size servings) and we’ve also frozen a couple of servings of cauliflower from the garden. There will be another heavy picking of peas in a day or two, and there are another 3 or 4 cauliflowers coming ready so they’ll go in the freezer, too.