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 Chicken and Veggie Stir-fry
This quick and easy stir-fry takes less time to make than it does to drive to your local Asian joint for pickup and it's much lower in fat and sodium than it's takeout cousin. You can swap in thinly sliced flank steak for the chicken, if you like. This recipe makes 6 servings.
10 minutes
10 minutes
Easy Chicken and Veggie Stir-fry
For the sauce:
1/4 cup low-sodium soy sauce or tamari
2 tablespoons unseasoned rice vinegar
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon honey or brown sugar
1 tablespoon light sesame oil

Remaining ingredients:
1 1/2 pounds boneless, skinless chicken breast, cut into 1" pieces
2 cups broccoli florets
1 red or yellow bell pepper, cored, seeded and sliced
1 small white or yell onion, thinly sliced
2 tablespoons vegetable oil
Sliced green onions, for garnish
Whisk together all sauce ingredients in a non-reactive bowl and set aside.

Heat a wok or large skillet to medium-high and add oil. Once the oil is shimmering, add chicken and stir-fry for 3-4 minutes. Add broccoli and cook for 2 more minutes. Add onions and peppers and cook for 2-3 minutes more. Add sauce and cook for one more minute.

Remove from heat, garnish with green onions and serve over steamed white or brown rice, if you like.
Looking for inspiration? Try these recipes:
Slow Cooker Beef Bourguignon
Slow Cooker Beef Bourguignon
Osso Buco con Risotto alla Parmigiana
Osso Buco con Risotto alla Parmigiana
Chicken Buddha Bowls
Chicken Buddha Bowls
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