Vegetables

Fresh Red Onions

Cured properly, so they keep instead of sprouting.

Red onions grown on our own plots and cured in the field for two weeks before they go anywhere — the step most traders skip because it costs shelf time. A properly cured onion has tight, papery skin, a dry neck, and will sit in your kitchen for weeks. Sold by the kilo for households and by the 50 kg sack for restaurants, caterers and grocers.