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

Chilean Carbonada
This classic Chilean comfort food is loaded with lots of veggies and spice. It's easy to prepare, freezes well and can be served over white or brown rice, if you like.
20 minutes
40 minutes
Chilean Carbonada
2 tablespoons olive oil
2-pounds chuck roast, cut into 1" cubes
1 teaspoon kosher salt
1 teaspoon black pepper
4 red potatoes, cut into 1" cubes
3 carrots, cut into 1" pieces
2 red bell peppers, diced
1 small yellow onion, diced
2 cups cubed fresh pumpkin or butternut squash
2 cup frozen corn kernels
2 cloves garlic, minced
2 teaspoons oregano
2 teaspoons paprika
48-64 ounces beef stock, depending on how thick you want the stew
Heat a large dutch oven to medium high and add olive oil.

Add cubed beef and season with salt and pepper. Cook until the meat is browned, turning with kitchen tongs to make sure all sides of the beef cubes get cooked.

Add in potatoes, carrots, bell peppers, onion, pumpkin or squash, corn, garlic, oregano, paprika and half of the beef stock. Stir to combine. Add more stock until all the vegetables are covered.

Simmer for 20-30 minutes or until the vegetables are soft and tender. Season with salt and pepper, to taste. Serve immediately.
Looking for inspiration? Try these recipes:
French Onion Chicken
French Onion Chicken
Summer Veggie and Avocado Salad
Summer Veggie and Avocado Salad
Easy Chicken Gumbo
Easy Chicken Gumbo
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