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Cuisse de Poulet du Poitou Shallot
100 days to harvest
Allium cepa
These long, tapered & exceptionally sweet shallots are prized in France as well as the home of Patrice Fortier, Quebecois farmer/seed saver/muse, who pressed these seeds into our hands with an electric enthusiasm in 2014. We’ve been saving them since, enraptured by their lovely length (they are such a pleasure to prepare in the kitchen) as well as their savory sweetness that deepens as they store, all winter long, in our cellar. We hope you enjoy Cuisse du Poulet du Poitou Shallot as much as we do!
Note: Cuisse de Poulet is a seed shallot, meaning the bulbs replanted will go to seed. There are other shallot varieties that are “dividers” (like Dutch Red Shallot!) but not this one!
Organic Cuisse du Poulet du Shallot
Planting Method: Transplant Only
When to sow: Late winter (~early March)
Seed Depth: 1/4 inch Days to Germination: 5 at 75°F; 12 at 60°F
Sowing and seedling care: Broadcast in flats 1/4 inch apart. Heat mats help hasten germination. Water evenly & clip tops once 5” tall (enjoy like chives). Good light is essential: Younger, less stressed seedlings are healthier and more abundant than older, more stressed seedlings. Shallots are hungry! There is a direct relationship between the quantity & quality of nutrients available and the quality and quantity of onions you’ll harvest. We foliar feed with dilute fish & kelp emulsion every 2 to 3 weeks until the summer solstice, when onions begin to transition to dormancy.
When to transplant: Mid-spring. mulch reduces weed & watering pressure.
Transplant Spacing: 3-5 inches Sun Needs: Full
Days to Harvest: 98 days to dry bulb
Height: 12-18 inches
Harvest: Harvest as tops soften & fall over; cure in dry place with fans 2 weeks in direct/indirect sun. Store as close to freezing as possible with 70% humidity.
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