Add flavour and depth to many recipes

Shallots, Onions & Garlic

Shallots, onions and garlic are all part of the Allium family and are a flavourful boost to many recipes. BCfresh grows local shallots, garlic, and onions followed by imports from Canada and the Pacific Northwest for year-round supply.

Shallots

shallot-onion
Shallots, onions, and garlic are all classified under the genus, Allium. Shaped like garlic cloves, but larger, these flavour enhancers taste somewhere between garlic and onion.


Select:
Coppery, red skin
Firm and heavy
Avoid shallots with soft spots or ones that are sprouting

Local BCfresh shallots are available August through March.

Cooked in sauces
Raw in vinaigrettes and mayonnaise
Sauté, stir-fry, roast whole
Marinated garnish for fresh oysters


Raw, sauté, stir-fry, roast, grill.

Store onions in a dry, cool, well-ventilated location. Do not store near vegetables that absorb odors. Onions keep at room temperature for up to 3 weeks or in a cool, dry location for up to 2 months.

Yellow Onions

onions - Grown in BC onions from BCfresh
Yellow onions are a good all-purpose onion. They are sweet and juicy with a meaty flesh.


Select:
Round or oval in shape
Bright colour
Firm texture
Larger onions, as they are easier for slicing, although size does not determine the quality

Imported Bestfresh onions are available year round.

French Onion Soup
Raw in salads
Stir-fries, soups, onion rings


A side dish, either braised, baked, scalloped, grilled, stuffed, or sautéed

Store onions in a dry, cool, well-ventilated location. Do not store near vegetables that absorb odors. Onions keep at room temperature for up to 3 weeks or in a cool, dry location for up to 2 months.

Red Onions

red-onion
Red onions are noted for their red/purple skin and white flesh tinged with red. They have a mild, sweet flavour.


Select:
Full, heavy onions
Dry, papery skins
Bright colour

Imported Bestfresh onions are available year round.

Sliced raw in salads, burgers, sandwiches


Baked, scalloped, grilled, stuffed, sautéed, marinades

Store onions in a dry, cool, well-ventilated location. Do not store near vegetables that absorb odors. Onions keep at room temperature for up to 3 weeks or in a cool, dry location for up to 2 months.

Garlic

BCfresh garlic whole and cloves
BCfresh focusses on Red Russian and similar garlic varieties – these are known for their large cloves, concentrated flavour, and potent smell.

Each segment of a garlic bulb is called a clove and there are about 6-12 cloves in a single bulb, depending on the bulb size


Select:
Dry skin and firm cloves – bulb should feel heavy and cloves should feel firm
Avoid garlic heads or cloves that are sprouting

Local BCfresh garlic is available August through November.
Fresh garlic is a great addition to a wide variety of dishes. The amount you use is up to personal preference.

Remember the more you process garlic, the stronger the taste. Cloves crushed in a garlic press will deliver the most intense flavour, sliced cloves are less intense, and intact cloves will add the mildest taste.

Store garlic in a cool and dark place – do not store garlic in the fridge or in a plastic bag.

Whole bulbs should last several months; individual cloves should be used within 2 weeks. You can also freeze separate cloves for several months.

Recipes for Shallots, Onions & Garlic

Grilled Garlic Scapes

Grilled Garlic Scapes

Grilled Garlic Scapes 30 Garlic scapes, washed and trimmed 1 tbsp Olive oil (15 ml)SaltFresh...

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