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

Easy Breakfast Hash
Loaded with protein, fiber and deliciousness, this easy to put together hash will keep you going strong well into the afternoon. Feel free to add in a handful of chopped spinach or kale, if you like. This recipe makes two servings.
10 minutes
25 minutes
Easy Breakfast Hash
12-15 fingerling potatoes
4 slices bacon, chopped
10 grape or cherry tomatoes, washed and sliced in half
1 small red onion, thinly sliced
1/2 bell pepper, cored, seeded and thinly sliced
4 large eggs
Fresh chopped parsley, for garnish (optional)
Salt and pepper, to taste
Place potatoes in a large enough pot to cover with 2 inches of water and salt liberally. Bring to a boil and cook potatoes for 5 minutes, until they are al dente. Drain and let cool for about 5 minutes. Once potatoes are cool enough to handle, slice in half lengthwise.

Heat a large, heavy-bottomed skillet to medium. Add bacon and cook until bacon begins to render some of its fat. Add potatoes to pan along with peppers, onions and tomatoes. Cook until the bacon and potatoes begin to brown and potatoes are fork-tender, about 10 minutes. Crack eggs directly into pan and cook until the eggs set, about 5 minutes. Season with salt and pepper, garnish with parsley and serve immediately.
Looking for inspiration? Try these recipes:
Chicken Marsala
Chicken Marsala
Vegetable Dal
Vegetable Dal
Zucchini Lasagna
Zucchini Lasagna
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