YERINGTON, NV - Peeling back the layers of value on a partnership with Peri & Sons Farms® is an easy task, especially when the company brings four generations and more than 100 years of expertise to the table. With the onion category building momentum this month and in the coming fall, Teri Gibson, Director of Marketing and Customer Relations, joins me to take the pulse on the market, and what is in store for Peri & Sons Farms.
“We’re excited about our upcoming Nevada season, frankly because, after a couple of years dodging weather issues of one kind or another, this year’s weather has been normal,” Teri shares with me, the news bringing a smile to her face. “Normal is good. Yerington’s weather was a little on the cool side when we began planting earlier in the year, but the crop has progressed normally. We will harvest a week or two later than we have in some years due to the slightly late start, but we’re looking to have a very nice, healthy crop and a successful harvest. Onion prices look to be stabilizing, but we’ll know more as weather that’s impacting other regions plays out.”
The largest portion of Peri & Sons’ year-round program is based in Nevada, where the company grows premium and organic yellow, red, sweet, and Nevada white onions. Additionally, proprietary Sweetie Sweet® onions and Sunions® continue to build excitement for retail partners.
“We grow two varieties of sweet onions. One is a mild sweet yellow and the other is our very own Sweetie Sweet, which is noticeably sweeter and juicier,” Teri details. “We developed Sweetie Sweet years ago and still closely guard this special variety by growing our own seed in a secure location every year.”
On top of such an extensive portfolio, Peri & Sons also grows organic shallots, garlic, and Cipollinis, which are doing well this year. The operation is especially excited about the shallot crop, which is available in USDA Certified Organic and premium Certified Pesticide Residue Free.
“Shallots have a delicate flavor, often described as oniony with a hint of garlic. They are peppery when raw but sweeten when cooked and, fun fact, weight-per-weight, shallots are more nutritious than onions in that they have more antioxidants, minerals, and vitamins than onions,” Teri notes, bringing the final layer of this story to the table.
With such value and expertise backing the onion category, it is no surprise that retailers continue to look to companies like Peri & Sons for their produce department needs.
