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

Moroccan Chicken and Pumpkin Stew
Take your tastebuds on a world class journey with this savory, sweet and spicy stew. If you can't find a small baking pumpkin, butternut squash works just as well. This recipe makes 4 servings.
25 minutes
35 minutes
Moroccan Chicken and Pumpkin Stew
4 boneless, skinless chicken thighs, cut into 1" cubes
2 cups baking pumpkin or butternut squash, peeled and cut into 1/2" cubes
3 tablespoons vegetable or coconut oil
1 cup chicken stock
1 14.5-ounce can crushed tomatoes
3 cloves garlic, minced
2 medium white or yellow onions, chopped
1 bay leaf
1/4 cup chopped raw cashews
1/2 cup dried cranberries
1 teaspoon grund cinnamon
1 1/2 teaspoons ground cumin
1/4 cup freshly chopped cilantro or parsley, for garnish
Handful of fresh mint leaves, for garnish
Salt and pepper, to taste
Heat oil in a large, heavy skillet to medium-high. Add chicken and pumpkin pieces; season with salt and pepper. Cook until chicken begins to brown on the edges, about 5-7 minutes. Add onions and cook for 4--5 more minutes. Add garlic, cinnamon and cumin and cook for 2 more minutes. Add tomatoes, stock, bay leaf, cashews and cranberries. Reduce heat to medium and simmer for 15-20 minutes or until the chicken's juices run clear. Discard bay leaf.

To serve, add a scoop of stew to a serving bowl. Garnish with cilantro or parsley and mint.
Looking for inspiration? Try these recipes:
Classic Beef Stroganoff
Classic Beef Stroganoff
Bacon and Onion Quiche
Bacon and Onion Quiche
Creamy Asparagus Soup
Creamy Asparagus Soup
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