Young shallots drying in the sun.
These were planted in very early spring and would have grown to double this size by August but they were blocking sunlight to a tomato plant and were harvested early. They need to cure in a dry place for about a week before storage.
This season I made the pledge that I would not let a single vegetable go to waste, so the early storage situation is stressing me a bit. Timing! It's exhausting trying to get early canning and preservation done when you're so busy prepping a show. Plus I have to travel again this week. But Mother Nature doesn't wait for showbiz. No sir!