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

Mediterranean Couscous Salad
This lemony pasta salad has loads of flavor and pairs nicely with a piece of grilled steak or chicken. We love taking this dish to pot-lucks; it can sit out for awhile and will still taste great and won't spoil. This recipe makes 6-8 servings.
20 minutes
15 minutes
Mediterranean Couscous Salad
1 1/3 cups Israeli couscous
1/3 cup extra-virgin olive oil
Juice from 2 fresh lemons
1 small red, yellow, white or sweet onion, finely chopped
2 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/3 cup pitted and thinly sliced Kalamata olives
Handful of chopped fresh parsley
Salt and pepper, to taste
Cook the couscous according to package instructions to al dente and drain well.

In a large mixing bowl, fold couscous, chickpeas, onion, garlic, tomatoes, olives and parsley together gently to combine. Add lemon juice and oil and fold again. Season with salt and pepper to taste. Cover and refrigerate for at least two hours before serving.
Looking for inspiration? Try these recipes:
Open-Faced Smoked Salmon Sandwich
Open-Faced Smoked Salmon Sandwich
Weeknight Chicken Tacos with Avocado Mango Salsa
Weeknight Chicken Tacos with Avocado Mango Salsa
Beef Stroganoff
Beef Stroganoff
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