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.


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

Creamy Wild Mushroom Soup
This umami-flavored soup is absolutely delicious, and makes a great start to your next holiday dinner. We used a combination of shiitake and brown mushrooms in our version, but feel free to experiment with oyster mushrooms, porcinis or chantrelles. This recipe makes 4 full-sized servings or 8 starter course servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Creamy Wild Mushroom Soup
Ingredients
1 pound mushrooms, brushed clean, tough stems removed and sliced
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 cups good-quality chicken or vegetable stock (we like Kitchen Basics brand)
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons heavy whipping cream
1/4 cup dry sherry
1 teaspoon soy or tamari sauce
Leaves from 1 large sprig fresh tarragon, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
Directions
Melt butter and oil in a large stock pot or Dutch oven to medium-high. Add onions and mushrooms; season with a teaspoon of salt and white pepper. Cook, stirring occasionally, until the onions become slightly brown and the mushrooms begin to release their liquid, about 6-8 minutes. Add garlic and cook for 2 more minutes.

Add sherry, making sure to scrape up any brown bits off of the bottom of the pan with a wooden spoon. Let sherry reduce for two minutes. Add the stock and soy or tamari sauce and bring to a simmer. Reduce heat to medium-low and cook soup, uncovered, for 30 minutes. Remove soup from heat, stir in cream and season with salt, if needed.

Garnish with fresh tarragon leaves and serve immediately.
Looking for inspiration? Try these recipes:
Sweet and Savory Turkey Burgers
Sweet and Savory Turkey Burgers
Bacon Wrapped Jalapeño Poppers
Bacon Wrapped Jalapeño Poppers
Veggie and Avocado Sandwich
Veggie and Avocado Sandwich
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