From away to garden.com and Robinhood Radio.com, this is Away to Garden with Margaret

Roach.

You're a weekly invitation to dig in and grow.

I saw a video reel on social media the other day of a harvest of shallots and it made

me realize that I haven't grown those delicious little alley-envolves in forever, and who knows why.

The harvest video was on Hudson Valley Seeds Instagram account, and one of that New York-based

organic seed companies co-founders, Kay Green, is here today to talk about growing shallots.

And they're more commonly grown cousin, garlic, and maybe share some other ideas for succession, sewing of edibles whose planting time still lies ahead, whether for fall harvest or to

overwinter and enjoy in the yearhead. Hi, Kay, and how is this wild weather you're

treating all of you at the sea farm? I can't believe you want to open talking about

the weather. We're going to keep this positive today.

Now we're good. It's just been, you know, what, what, what, what, what?

Yeah.

That's been a challenge, but yeah, yeah, yeah, yeah, something every year.

Exactly. The new normal.

So, you know, I wanted to talk with this. I saw that, you know, real on Instagram that video. And it it was like you had this special device, this machine that was like harvesting the shallots and by

the way I don't even know if we say shallots or shallots.

Yeah, depends on how fancy I'm feeling. Sometimes we say shallot but then when we have everything

harvested and laying out on tables drying in the in the high tunnel,

I like to say it's the Shalat Shalay. Oh, cute. You walk in there and it's just pungent. You can

really smell part of what makes Shalat so special in terms of both their aroma and their flavor. But yeah, we, you know, we have that special tool

partly because, you know, our values and ethics as a seed company are about

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