Dear Shallot,

I think I’m falling in love with you. I’ve been using you more and more in the dishes I’ve been making lately and I have to say, you not only impress me, you make me swoon sometimes.

I love your manageable size. You fit in the palm of my hand like a golf ball but you’re more oblong like an egg. I love that you only have three or four layers. You are beautiful sliced. You are lovely diced. And your texture is delightful. Raw, you’re tender but firm. Sautéed or baked, you still hold your shape.

But I obviously love you most for your flavor. Delicate and subtle but still confident. The regular onions like red and yellow are wild and reckless with their flavors. And the scallion is so one dimensional. But you, well, you seem to be more mature, more secure in who you are so you don’t have to be all showy. And yet, you don’t sit in the backseat. You’re more than happy to be behind the wheel of the car and take my dish where it needs to go.

I’ve been watching you and I think you have a thing for the caper. And you should. The two of you together make for one tasty couple. But you also dig a good dressing...you play well with olive oil, Dijon mustard, vinegar, lemon juice, and fresh parsley.

So keep up the good work, Shallot. I look forward to many more culinary experiences with you. In fact, I may try to grow you in my garden this year. I can only imagine how marvelous you must taste fresh out of the ground.

All the best, Barb