WE are a family of preservers. In late summer and early autumn I will make chutney from anything that stays still long enough while my husband makes devilishly spicy pickled onions and chilli jam.
This week I have been planting shallots for pickling. I also use them in cooking as their taste is less overpowering than onions if you are looking for a subtle dish.
They have gone into a raised bed which I weeded beforehand and added a layer of homemade compost mixed with some chicken manure pellets.
I then walked over the surface to firm it down and give the growing shallots a secure foothold.
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