One comment

  1. You make me want to cook! Living in the Midwest, it is a challenge right now to find locally grown (and organic) shallots after a long, hard winter. I prefer to not preserve foods that have gone through a cold storage. You also make me want to eat… Thinking I may run out today and purchase bulbs for both shallots and ramps and designate an area in one of my many gardens for prosperity. Just reading and viewing the picts, I’m tasting this jam on a toasted crostini with either a good roquefort or goat cheese… and a lovely Pinot Noir.

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