Hi, this is Yolanda Vanveen and in this segment, we're going to talk about how to harvest and store shallots. Now shallots are a type of onion. They're just a bit smaller than your typical onion, and they're a little bit stronger tasting. I almost like 'em, they're better. They have a real sweet flavor, and they're easy to grow just like any other onion would be. So you start the seeds in the spring, right after the last frost. They'll grow a great onion plant with lots of stalks on them and even pretty flowers on top and the time to harvest them is when the leaves start to turn yellow or brown, just barely. Even when you're watering them. At the end of the season, they start turning just a little bit yellow. At that point, just dig up all of your shallot clumps and just set 'em aside on the ground in the hot sun and let them dry naturally. That's the best way to do it, right in the sun. So just leave 'em for two, three, four days, as long as the foliage turns really dry and brown, they almost fall right off. or you can cut 'em right off after about the third or fourth day. They'll be nice and dry, and then just store the shallots themselves. You can break 'em into smaller pieces or leave them into the larger pieces, but you store 'em just like you would an onion. So the best way to store 'em is in the garage or the basement, somewhere where it's still moist but below fifty degrees and not really, really warm or dry. And you can also keep them in the refrigerator if you don't have a better place and as long as they get some air, a lot of times they can't breathe if they're in plastic, so if you can keep 'em in a glass bowl or something that has holes in it so they can get some air, they will store much better. And what I've done with my shallots is I use them fresh for up to two, three months after the farmer's markets end in the fall, and then by the time winter hits, they're not looking that great. But when, at the points when they aren't looking good, but they're s...so what I've been doing with a lot of my onions, and carrots, and vegetables is I just cut 'em into pieces and freeze them and then they're ready to go so I can use them in dishes all winter long.