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

Cider Glazed Chicken Thighs
This sweet and tangy chicken is on the table in under an hour, making it a great weeknight meal option. We like to serve this over steamed brown rice.
10 minutes
40 minutes
Cider Glazed Chicken Thighs
2 pounds bone-in, skin-on chicken thighs
1 cup apple cider or unfiltered apple juice
1 apple, cored, peeled and cut into 1" pieces (we like Granny Smith for this recipe)
1 yellow or white onion, sliced
1 sprig fresh rosemary
1 teaspoon whole grain or Dijon mustard
1 tablespoon vegetable oil
2 tablespoons butter
Salt and pepper, to taste
Preheat your oven to 400 F.

Season chicken pieces with salt on both sides. Heat oil in a large, oven-proof skillet to medium high. Add chicken, skin side down and sear for 4-5 minutes, until the chicken easily releases from the bottom of the pan. The chicken does not need to be cooked through at this point, but the skin needs to be browned. Remove chicken from heat and set aside.

Add apple cider or juice to the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spatula. Simmer liquid until it reduces by half. Stir in mustard and add chicken back into pan, skin side up. Add rosemary sprig, making sure to nestle the rosemary down into the liquid. Add onions and apple pieces to the pan around the chicken. Dot the onions and apples with 2 tablespoons butter.

Roast chicken for 30 minutes or until the chicken's juices run clear. Remove from oven, pull rosemary sprig out of pan and let rest for 5 minutes before serving.
Looking for inspiration? Try these recipes:
Gorgonzola Pasta with Walnuts
Gorgonzola Pasta with Walnuts
Easy Beef Enchiladas
Easy Beef Enchiladas
Red Bacon Lentil Soup
Red Bacon Lentil Soup
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