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

Kale and Butternut Squash Sauté
This vegetarian dish is a snap to put together, loaded with nutrients and makes a great light lunch or dinner side. Feel free to swap out spinach or chard for the kale, if you like.
5 minutes
15 minutes
Kale and Butternut Squash Sauté
2 bunches kale, washed, dried and ribs removed
2 cups butternut squash, cut into 1" cubes
1/2 yellow or red onion, chopped
2 cloves garlic, minced
1/4 cup pine nuts or chopped walnuts
2 tablespoons olive oil, divided
Salt and pepper, to taste
Roast the squash: Preheat oven to 375 F. Place squash cubes on a baking sheet and toss with 1 tablespoon of olive oil and a sprinkle of salt. Roast for 25-30 minutes, until the squash is fork-tender. Remove from oven and set aside.

Heat a large skillet to medium-high. Add 1 tablespoon of olive oil and the onion. Sauté onion for 5-6 minutes, until onion becomes fragrant and translucent. Reduce heat to medium and add garlic. Cook for one more minute. Add kale and sauté until kale begins to wilt, about two minutes. Add nuts and squash and cook for one more minute. Season with salt and pepper to taste. Serve immediately.
Looking for inspiration? Try these recipes:
Baked Onions
Baked Onions
Quinoa Walnut Veggie Burgers
Quinoa Walnut Veggie Burgers
Southwestern Quinoa Salad
Southwestern Quinoa Salad
Buy Online Direct from the Farm Buy Online Direct from the Farm