YERINGTON, NV - Springtime brings a host of exciting seasonal offerings to the produce department, and among them is the spring onion! Leading with quality and flavor, Peri & Sons Farms® is helping retailers capitalize on this unique onion offering.
“There's a common misconception worth clearing up,” Kelsey Weingart, Brand Manager, Marketing, begins. “Spring onions are not green onions. They are not stored onions with a new label. Although spring onions look different, they are true dry onions. Yellow, white, red, and sweet, pulled fresh from the field and air-cured before heading to distribution. That distinction carries real consequences for shelf-life, handling, and how produce teams should be talking to shoppers. Because they skip climate-controlled storage, spring onions arrive crisper, juicier, and more flavorful than the tail-end of the fall crop. The trade-off is a shorter shelf-life and looser skin with a less polished appearance.”
As Kelsey goes on to emphasize, an onion that moves fast offers optimal freshness.
While spring onions don't go into long-term storage, they are still air-cured by natural breezes moving through harvest bins or by engineered air walls designed to replicate that airflow. This process brings core temperatures down before onions ever leave the farm.
“What looks effortless to buyers is the result of months of precision planning,” Kelsey explains. “Peri & Sons plants multiple organic and conventional varieties of each onion color in staggered windows between Fall and Spring, timing each harvest so one variety's tail end meets the next variety's start. Acreage calculations, yield projections, curing timelines, production capacity, and order forecasting all must align—and because farming doesn't always follow the plan, there's always a plan B and a plan C. That operational discipline is exactly what separates a well-run spring program from one that leaves buyers short.”
One of Peri & Sons Farms’ most impressive strengths is its true year-round onion supply from a single, trusted source. When the company’s fall/winter Nevada season wraps, its spring/summer California season picks up right where it left off, giving its partners the advantage of no gaps or scrambling for supply.
This One n’ Done® program, as Peri & Sons calls it, functions as a genuine one-stop shop for every onion need across every season. Buyers work with one team, one standard of quality, and one consistent supply chain from January through December.
Currently, the team is hard at work preparing for an early start to the California season.
“Quality at Peri & Sons starts long before harvesting,” Kelsey adds. “Premium seed varieties go into nutrient-rich soil with precisely applied water and the time each crop needs to fully develop. Onions are hand-harvested into ventilated bins to minimize bruising and shipped directly from the farm, so every step can be monitored. The result is an onion that delivers on the full sensory promise: aroma, texture, appearance, and taste working together. Shoppers notice. A consumer who picks up a spring onion expecting something mild and sweet and gets exactly that will be back.”
This is where the real opportunity for spring onions arises, generating a strong fan base and a premium path to repeat purchase. For more category insights, leave a tab open to ANUK.
Companies in this Story
Peri & Sons Farms®
With deep farming roots that took hold over 100 years ago, four generations later, our family is still doing what we love…
