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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Moroccan Carrot Soup
Ingredients
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
Sea salt
3 pounds carrots, cut into 1-inch pieces
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Pinch of red pepper flakes
1/2 teaspoon saffron threads
6 cups Magic Mineral Broth (page 35), Chicken Magic Mineral Broth (page 38), or Nourishing Bone Broth (page 41), plus more if needed
2 1/2 teaspoons Meyer lemon zest
1 tablespoon freshly squeezed Meyer lemon juice, plus more if needed
1/4 teaspoon dark maple syrup, plus more if needed
Directions
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Stir in the carrots, cumin, coriander, cinnamon, red pepper flakes, saffron, and ¼ teaspoon salt and sauté until well combined. Pour in 1/2 cup of the broth and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of broth and another 1/4 teaspoon salt and cook until the carrots are tender, about 20 minutes.

Put the lemon zest in a blender and puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If need be, add additional broth to reach the desired thickness. Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat. Taste; you may want to add another squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

cook’s note: Meyer lemons are milder and sweeter than most store-bought lemons. If you don’t have Meyer lemons, use 2 teaspoons of lemon juice combined with 2 teaspoons of freshly squeezed tangerine or orange juice. As for the zest, regular lemon zest is an acceptable substitute.
Moroccan Carrot Soup
Saffron is one of my favorite spices to cook with. Yes, it can be a bit costly, but you really need very little saffron to get a huge bang for your buck. Here it gives a luscious, exotic taste to the carrots, which are naturally sweet. Saffron is also a visual delight; in this soup the saffron looks like monks’ robes tossed against a vibrant orange background. Consider this dish a treat for all your senses. Makes six servings. Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Learn more about Rebecca Katz, get more great recipes, and purchase Rebecca’s Books at RebeccaKatz.com.
PREP TIME
15 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Beet Risotto
Beet Risotto
Chicken Buddha Bowls
Chicken Buddha Bowls
Pierogies with Bacon and Onion
Pierogies with Bacon and Onion
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