Something new for fall planting: Shallots

While some area gardeners may have made shallots a garden staple, they?ll be new to many. For a nice head start, consider planting some shallots sets this fall.

Shallots offer flavor that is milder than garlic and more concentrated than onions. They are great additions to soups and vinaigrettes and work well with eggs and braised meats. As flavor enhancers, they allow cooks to cut back on sugar and salt.

Sets planted this fall will be ready for midsummer 2012 harvest. One pound of sets will plant a 20-foot row.

Plant in late fall to allow just enough time for root development but not any top growth.

Choose a nice sunny spot that offers loose soil. Add plenty of compost. Plants sets point up with the tip just 1/2 inch below the soil surface. Space plantings 4-5 inches apart in rows or in a grid pattern.

In spring, slender leaves will appear. They will yellow in midsummer. When the leaves have died back and dried, shallots may be lifted and used. They may also be cured and stored for winter use.

While you?re planting, put in some Swiss chard seeds. You?ll enjoy this highly nutritious green vegetable through October and November. Even if your spring-planted chard is still producing, the new crop will be wonderfully tender.

Right now: Early September is the ideal time to begin new lawns. Hold off just a little longer before fertilizing existing lawns.

Harvest vegetables as appropriate. Onions, squash, pumpkins and potatoes must be cured before they are put into winter storage. Spread them out on layers of newspaper in a dry, shady, well-ventilated area.

For long-term storage, place onions and potatoes in mesh bags in a cool, dry location. Keep squash and pumpkins at or near room temperature.

As perennial plants end their season of bloom, don?t be too quick to cut them back. Those with stiff stems and distinct heads ? for example, bee balm, black-eyed Susans and coneflowers ? will add fall and winter interest in the garden and continue to attract song birds.