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Once the British season has come to a close our onions come from Ard van Gaalen in South-Beijerland, in the Dutch province of “Zuid Holland”. He grows potatoes, onions, celeriac and carrots as the marine clay soil is perfect for these crops.
To avoid weeping buckets when it comes to chopping time, follow these tips:
- Chill your onions in the fridge before slicing - the colder they are, the better
- Use a sharp knife - blunt knives burst more of those tear-inducing onion cells
- Slice under a trickle of water - it helps wash away the pongy vapours
- Wear swimming goggles
Store your onions in the fridge, avoiding dampness, or in a cool dark larder.