To Our Valued Customers:

The Canadian Government released a Food Recall Warning for Microbiological Salmonella on July 31st that has been traced to onions distributed throughout Canada and the United States. It has been has been determined and stated by the FDA and the Canadian Government that the contamination originated from Thompson International, Inc. in Bakersfield, CA. Peri & Sons does not sell to any of the parties that have been implicated in this recall and we are confirming that the onions named in this incident are not from our company. Onions from Peri & Sons Farms 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)

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, via the contact information noted below.

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



FREQUENTLY ASKED QUESTIONS

What has the FDA and the Canadian Government identified in this salmonella outbreak?
The Government of Canada and the FDA have traced and determined the contamination originated from Thompson International, Inc. in Bakersfield, CA. Please refer to the FDA link and Canadian Government link for more information and details about the actual brands involved.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Are onions purchased from Peri & Sons Farms safe for consumption?
Yes. Onions from Peri & Sons Farms are safe for consumption. Peri & Sons Farms does not sell onions to any of the parties that have been implicated in this recall. The onions in this incident are not product from our company.

How do I confirm onions from Peri & Sons Farms are safe for consumption?
Confirmation of our ongoing testing practices and food safety certificates are available for review. The food safety standards and pathological testing consistently prove the purity of our onions. Peri & Sons Farms has the strictest food safety policies, certifications and verified practices in place to ensure the safety of consumers. Please see packing shed food safety certifications.

Our internal food safety certifications practiced standards require that all onions, red, white, sweets and yellows, sold and shipped direct from our farms and packing shed facilities in a sealed truck 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.

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.

PSF_Firebaugh Fields - Pathogen Results 2020 2 >
PSF_P35-2 Organic Onions >
PSF_Firebaugh Fields - Pathogen Results 2020 1 >
PSF_P32 COA >


Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Lobster Pot Pie
Ingredients
4 tablespoons butter
1 1/2 cups mushrooms, brushed clean and quartered (we used Crimini mushrooms)
1 small yellow onion, finely chopped
1/4 cup cognac
2 tablespoons flour
1 1/2 cups vegetable stock (we like Kitchen Basics brand)
1 cup whole milk
1/2 teaspoon ground nutmeg
Leaves from 3 sprigs fresh thyme
1/2 cup frozen peas
1 tablespoon fresh tarragon, chopped
1 pound lobster meat, picked through and cut into 1 1/2-inch chunks
1 sheet puff pastry, thawed
1 egg, lightly beaten
Directions
Preheat your oven to 400 F.

In a large, heavy-bottomed skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to their release moisture, about 3 minutes.

Add the onions and cook until soft, about 5 minutes. Deglaze the pan with the cognac and cook for 3 minutes. Sprinkle over the mixture and stir in until mushrooms and onions are coated completely. Cook until light brown, about 5 minutes, then add the stock and milk and cook for another 5 minutes or until mixture thickens.

Lower heat, add nutmeg, cayenne, and thyme; cook for another 10 minutes.

Remove from heat, add lobster meat, peas and tarragon; stir well to combine.

Transfer mixture to a large, glass baking dish

Roll out thawed puff pastry on a lightly floured surface until large enough to cover the top of the baking dish with an inch hanging over the sides.

Lay the puff pastry over the surface of the pie, pressing down on the edges to form a tight seal. Trim away the excess, crimp around the rim with a fork if you like, brush lightly with the beaten egg and cut several slits in the top to vent steam.

Bake for 20 minutes or until crust is golden brown. Let stand for 5 minutes before serving.
Lobster Pot Pie
This rich, savory and slightly boozy pot pie is a true decadent treat for your next dinner party or when you just want to indulge. And what's more, it's surprisingly easy to put together. You can prep the filling up to 1 day in advance, assemble and bake when ready to eat.
PREP TIME
30 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Kerala Prawn Curry
Kerala Prawn Curry
Perfect Chicken Noodle Soup
Perfect Chicken Noodle Soup
Grilled Corn and Black Bean Salad
Grilled Corn and Black Bean Salad
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak