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

Haitian Beef and Pumpkin Soup (Soup Joumou)
Traditionally served on by Haitians on January 1st to celebrate Haiti's liberation from France, this savory soup is economical to make and a total crowd-pleaser. We've used pumpkin in our version of this recipe, but feel free to substitute a kabocha or butternut squash, if you like. This recipe makes 6-8 servings.
PREP TIME
20 minutes
COOK TIME
2 hours / 20 mins
Haitian Beef and Pumpkin Soup (Soup Joumou)
Ingredients
For the beef marinade:
2 cloves garlic, peeled and smashed
2 green onions, sliced
1/4 cup parsley, roughly chopped
1/2 teaspoon dried thyme
1 shallot, peeled and sliced
1 habanero chile, stemmed and seeded (wear gloves to handle the chile)
Juice from 1 fresh lime
1/2 cup water
1 pound beef chuck, cut into 1/2" pieces

Remaining soup ingredients:
2 tablespoons vegetable oil
8 cups beef stock
2 carrots, washed and cut into 1" pieces
2 stalks celery, cut into 1" pieces
1 yellow onion, sliced
1/2 pumpkin, peeled, seeded and cut into 1" pieces
4 ounces dried rigatoni pasta
Salt and pepper, to taste
Freshly chopped parsley, for garnish
Directions
Add beef to a large nonreactive bowl. Combine all marinade ingredients except for beef in a blender or food processor and blend until mostly smooth. Pour marinade over beef, cover and refrigerate for at least 4 hours or overnight.

Remove beef from marinade, shake of excess marinade and set beef aside; discard marinade. Heat a large Dutch oven to medium-high on the stove top. Add oil and let heat until shimmering. Add beef and cook, stirring every couple of minutes, until beef is browned, about 8-10 minutes. Once meat is browned, season with salt and pepper and add stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Bring stock to a boil, reduce heat to medium-low, cover and cook for 1 1/2 hours or until beef is fork-tender.

Add pumpkin to soup, stir and cook for 10 minutes. Add carrots, celery and onion; cook for another 15 minutes. Add pasta and cook for another 10 minutes. Taste and adjust seasoning as necessary. Let soup cool for about 10 minutes before garnishing with parsley and serving.
Looking for inspiration? Try these recipes:
Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup
Easy Chicken and Veggie Stir-fry
Easy Chicken and Veggie Stir-fry
Sausage Stuffed Zucchini
Sausage Stuffed Zucchini
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