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

Open-faced Shallot, Bacon and Roquefort Sandwiches
Salty, sweet and tangy, these upscale sandwiches have a creamy, robust flavor and are a snap to put together. Be sure to use a good-quality French or sourdough loaf for this recipe — it makes all the difference. This recipe makes 4 open-faced sandwiches but can easily be doubled.
10 minutes
30 minutes
Open-faced Shallot, Bacon and Roquefort Sandwiches
1 small loaf of French or sourdough bread
16 large shallots, stem ends removed, peeled and halved
8 slices bacon
8 ounces Roquefort of blue cheese, crumbled
3 tablespoons olive oil, divided
2 tablespoons sour cream
1 tablespoon prepared horseradish
Salt and pepper, to taste
Combine sour cream and horseradish in a small bowl; season with salt and pepper. Cover and refrigerate until ready to use.

Toss shallots with 2 tablespoons oil and season with salt. Arrange in one layer on a nonstick baking sheet. roast for 30 minutes, until the shallots become soft and golden. Remove from heat and let cool for a few minutes before handling.

While the shallots are roasting, cook bacon according to package instructions. Once cooked, move to a plate lined with a paper towel to drain.

Slice bread down the center lengthwise and then slice each half into two pieces; you should have 4 slices of bread. Arrange bread, cut side up on a baking sheet and drizzle with the remaining tablespoon of oil. Season with salt and pepper.

When shallots have been removed from the oven to cool, place bread in the oven and and toast for about 3 minutes. Be sure to keep your eyes on the bread — it burns quickly with this method.

To assemble sandwiches, lay each slice of bread on a work surface. Spread some of the sour cream sauce on each slice. Place 2 slices bacon on each piece of bread, and 1/4 of the shallots on each slice. Add cheese to top of sandwiches and serve immediately.
Looking for inspiration? Try these recipes:
French Onion Quiche
French Onion Quiche
Creamy Asparagus Soup
Creamy Asparagus Soup
Corned Beef Hash with Brussels Sprouts
Corned Beef Hash with Brussels Sprouts
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