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

Easier Chicken and Wild Rice Soup
We've simplified the prep process in this hearty, flavorful soup by using store-bought stock and a store-bought rotisserie chicken -- and the results are soul-satisfying and delicious. This soup freezes well, reheats beautifully and makes excellent leftovers the following day. This recipe makes 4 meal-sized servings.
25 minutes
35 minutes
Easier Chicken and Wild Rice Soup
2 tablespoons olive oil
2 tablespoons butter
2 large carrots, scrubbed clean and chopped
1 medium yellow onion, chopped
3 celery stalks, chopped
1 pound of chicken from a rotisserie chicken, shredded
1 quart plus 3 cups chicken stock (we like Kitchen Basics brand for this recipe)
2/3 cup wild rice
1/2 teaspoon dried thyme
1 bay leaf
Handful of freshly chopped parsley, for garnish
Salt and pepper, to taste
Heat oil and butter in a large stock pot to medium-high on the stove top. Add carrots, celery and onion. Season with salt and pepper. Cook until the vegetables just begin to soften, about 5 minutes.

Add stock, rice, thyme and bay leaf to pan. Stir, bring to a boil, reduce heat to a simmer, cover and cook until rice becomes tender, about 20 minutes. Stir in chicken and heat through. Remove bay leaf. To serve, ladle some soup in to a serving bowl and garnish with parsley.
Looking for inspiration? Try these recipes:
Potato, Sausage and Chicken Casserole
Potato, Sausage and Chicken Casserole
Bacon Wrapped Jalapeño Poppers
Bacon Wrapped Jalapeño Poppers
Lyonnaise Potatoes
Lyonnaise Potatoes
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