October 20, 2021

To Our Valued Customers:

There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions 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). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.

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, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.

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.


Pamela Peri

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

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

Carrot Ginger Soup
This light and flavorful soup makes a lovely lunch on a chilly day and a welcome holiday starter. If you'd prefer a smoother soup, strain the blended mixture through a fine sieve before reheating and serving. This recipe makes 3-4 servings.
10 minutes
45 minutes
Carrot Ginger Soup
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
3-4 large carrots, scrubbed clean and chopped
1 1/2 teaspoons fresh ginger root, grated
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
1 teaspoon honey (or more to taste)
Salt and pepper, to taste
Chopped fresh chives, for garnish
Heat oil in a large stock pot over medium heat. Add onions and cook until the onions become translucent and fragrant, about 7-8 minutes. Add carrots and cook for 8-10 more minutes. Add garlic and ginger and cook for 2 more minutes. Add vinegar and 3 cups stock. Reduce heat to medium-low, cover and cook for about 25-30 minutes or until the carrots become fork-tender. Remove from heat and let mixture cool before continuing to the next steps.

Working in batches, blend mixture in a blender or food processor until smooth. Add blended soup back into pan, stir in honey, season with salt and pepper and bring to a simmer.

To serve, ladle about a cup of soup into a serving bowl and garnish with chives.
Looking for inspiration? Try these recipes:
Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
Vegan Cucumber, Tomato and Onion Sandwich with Herbs
Vegan Cucumber, Tomato and Onion Sandwich with Herbs
Sweet Orange Chicken Skewers
Sweet Orange Chicken Skewers
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