Many of you may have noticed long rows of onions lying in paddocks around Hope, Richmond or Tasman at this time of year.
After reaching maturity, onions are mechanically lifted (or “uplifted”) from the soil and laid out in neat rows on top of the ground. This allows them to cure naturally in the sun and breeze, drying out their outer skins and necks so they don’t rot in storage.
Once they’re collected from the paddock, the onions are taken to a shed where high-pressure air is used to blow off the loose, papery outer layers.
Anyone who has ever peeled an onion can appreciate how much time this saves — removing multiple layers by hand would be incredibly labour-intensive.
It’s a clever and efficient process that helps get locally grown onions from paddock to plate in top condition.
