YERINGTON, NV - Consumers love the onion family for its versatility and wide-ranging adaptability to recipes savory and sweet—and the holidays only bolster this adoration. Bringing a deep commitment to quality, flavor, and consistency, Peri & Sons Farms^® is helping retailers tap into fresh produce opportunities this holiday season in order to find the best way to give consumers exactly what they want.

“This time of year, we offer our biodegradable and compostable mini boxes of organic shallots and organic cipollinis. They look like little gifts!” Teri Gibson, Director of Marketing, tells me. “They’re perfect for dressing up holiday meals and fit nicely into vegetarian, vegan, and plant-forward menus. Our Sweetie Sweet^® onion is in season as well during the holidays and it’s a traditional favorite that is especially delicious when caramelized. If the produce aisle takes on a fun, festive vibe, and it’s clean, well-stocked, vibrant, and appealing, that good feeling extends to the whole store.”

The produce department itself is a huge opportunity in a sea of other departments, due to its vibrancy, textures, scents, and possibilities. As Teri notes, most grocers put extensive effort into making the produce aisle appealing—from attractive lighting to colorful displays to the placement and the appearance of a wide variety of produce items.

"It's often the first section we see when we walk into a store and can set the tone for our whole shopping experience," Teri expresses. "Keep the holiday spirit alive in the produce aisle, as well as the other areas of the store, with specialty items from Peri & Sons."

Speaking of season-specific opportunities, Teri also reveals that locally grown produce is a continuing trend and a big one during the holidays.

“Over the years we’ve been building our direct-to-store straight-line process, which means our onions are packed fresh at the farm and delivered directly to grocery retailers and select distributors across the nation. The result is less shrinkage for retailers and fresher farm-to-fork produce for consumers,” Teri says. “After all, everyone wants to prepare their meals with the freshest produce possible.”

And let’s not forget about the increasing demand for plant-forward menus, creating plenty of room at the table for veggie creations all during the holidays.

“We’ve recently begun working with Amy Civica, The Kitchen Fairy, in Portland, Oregon, to create some delicious vegetarian and onion-centric recipes for the holidays, such as cipollini onion bombs, and she will also be helping us educate consumers about handling, prepping, and cooking onions. Recipes and videos will be served up on social media and on our website at PeriandSons.com/cooking-good-things,” Teri wraps up.

From the sound of it though, Teri is far from done helping retailers make the best out of this holiday season.

Peri & Sons Farms^®