To Our Valued Customers:

The Canadian Government released a Food Recall Warning for Microbiological Salmonella on July 31st that has been traced to onions distributed throughout Canada and the United States. It has been has been determined and stated by the FDA and the Canadian Government that the contamination originated from Thompson International, Inc. in Bakersfield, CA. Peri & Sons does not sell to any of the parties that have been implicated in this recall and we are confirming that the onions named in this incident are not from our company. Onions from Peri & Sons Farms are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA)

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions please contact either me or Sara Brinkley, Director of Food Safety, via the contact information noted below.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.

Sincerely,
Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile
Pamela@PeriandSons.com

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile
Sara@PeriandSons.com



FREQUENTLY ASKED QUESTIONS

What has the FDA and the Canadian Government identified in this salmonella outbreak?
The Government of Canada and the FDA have traced and determined the contamination originated from Thompson International, Inc. in Bakersfield, CA. Please refer to the FDA link and Canadian Government link for more information and details about the actual brands involved.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Are onions purchased from Peri & Sons Farms safe for consumption?
Yes. Onions from Peri & Sons Farms are safe for consumption. Peri & Sons Farms does not sell onions to any of the parties that have been implicated in this recall. The onions in this incident are not product from our company.

How do I confirm onions from Peri & Sons Farms are safe for consumption?
Confirmation of our ongoing testing practices and food safety certificates are available for review. The food safety standards and pathological testing consistently prove the purity of our onions. Peri & Sons Farms has the strictest food safety policies, certifications and verified practices in place to ensure the safety of consumers. Please see packing shed food safety certifications.

Our internal food safety certifications practiced standards require that all onions, red, white, sweets and yellows, sold and shipped direct from our farms and packing shed facilities in a sealed truck carry a certificate of analysis with negative results for both Salmonella and E.coli. We have provided documentation of our testing analysis for your reference.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions.

PSF_Firebaugh Fields - Pathogen Results 2020 2 >
PSF_P35-2 Organic Onions >
PSF_Firebaugh Fields - Pathogen Results 2020 1 >
PSF_P32 COA >


Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
Select at least one category at left
Braised Chicken and Root Vegetables
Ingredients
2 pounds chicken legs, thighs and drumsticks, skin on
2 carrots, cleaned and sliced into 1/4” rounds
8 ounces brown or white mushrooms, brushed clean and quartered
8 ounce white or red pearl onions (see cook’s note below)
3 cloves garlic, chopped
1 cup dry white wine or chicken stock
3 tablespoons vegetable oil
2 tablespoons butter
4 sprigs fresh thyme
1 bay leaf
1/4 cup chopped fresh Italian parsley
Flour, for dredging
Salt and pepper, to taste
Directions
Preheat your oven to 375 F and make sure rack is positioned low enough in the oven to accommodate your Dutch oven.

Dredge chicken pieces in flour and shape off excess. Place on a dish and set aside.

Heat a Dutch oven to medium-high. Add oil. When oil is shimmering, add chicken pieces and cook for 3-4 minutes per side, flipping with kitchen tongs; you my have to do this step in batches so as not to overcrowd the pan. Remove chicken to a plate. Add carrots, onions, mushrooms and butter. Stir to coat vegetables with oil and cook for 4-5 minutes. Add garlic and cook for one minute more. Add wine to the pot to deglaze the pan, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Let wine cook for 3 minutes.

Add chicken pieces back to the pan, making sure to nestle down into the liquid. Add thyme and bay leaf. Season with salt and pepper. Cover pan and place in oven. Cook for 45 minutes to an hour, until the chicken’s juices run clear. Remove pan from oven and let stand for 10 minutes. Garnish with fresh parsley and serve.

Cooks note: to peel pearl onions, heat a pot of water to boiling. Slice root ends off of each onion with a sharp knife. Drop onions into water and blanche for 30 seconds. Remove from water immediately with a slotted spoon and drop into an ice bath for a few minutes to halt the cooking process. Drain onions and peel the skins off with your hands.
Braised Chicken and Root Vegetables
Ease into the comfort food of Fall with this savory, rich satisfying ragout. Basically a riff on the classic Coq au Vin, we’ve used a white wine for brighter flavor and simplified the ingredient list. Serve with lots of crusty, good-quality bread for mopping up all of the flavorful juices. This recipe makes 6 servings.
PREP TIME
30 minutes
COOK TIME
1 hour / 30 mins
Looking for inspiration? Try these recipes:
Farmer's Market Salad
Farmer's Market Salad
Spaghetti Squash Bolognese
Spaghetti Squash Bolognese
All American Chili
All American Chili
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

There was an error processing your request. Please try again.

Thanks for Signing Up!
Check your inbox soon.