Wow, what a difference a month makes. I finished my second harvest of garlic and shallots last weekend. This crop was called Brown Tempest. The produced huge heads of purple striped bulbs. Once they were harvested they were rinsed off, roots cut off, laid out to dry in the sun for a few days, and are now hanging in a closet. The shallots were yellow dutch shallots and I am treating them like onions. I laid them out in the sun for a couple of days and now they are being stored in a well ventilated, dark place. I’ve been grabbing one here in there for recipes. They taste great and are such a money saver.