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

Oven Braised Chicken with Peppers and Olives
This one-pan wonder is loaded with flavor and lots of fiber-rich veggies Feel free to toss in some canned artichoke hearts, if you like.
15 minutes
1 hour / 0 mins
Oven Braised Chicken with Peppers and Olives
1 pound bone-in, skin-on chicken thighs or legs (or a combination)
1 cup flour
2 tablespoons olive oil, divided
1 medium yellow onion, chopped
1 red or yellow bell pepper, cored, seeded and thinly sliced
3 cloves garlic, minced
1 cup pitted kalamata olives
1 14-ounce can chopped tomatoes with juice
1/2 cup dry white wine or chicken stock
1/2 cup fresh Italian parsley, chopped
Salt and pepper, to taste
Preheat your oven to 400 F.

Heat a large, cast-iron skillet to medium-high and add 1 tablespoon oil. Dredge chicken pieces in flour and shake off excess. Season with salt and pepper. Sear chicken pieces on all sides until they begin to brown; you do not want to cook the chicken through at this point. Once chicken is browned, remove from pan and set aside.

Add remaining tablespoon of oil to pan and add onions and peppers. Sauté until vegetables just begin to soften, about 5 minutes Add garlic and cook for one more minute. Deglaze the pan with the wine or stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add in tomatoes with juice, olives and parsley; stir to combine. Add chicken pieces back into pan and roast in the oven for 45 minutes, or until the juices of the chicken run clear. Season with salt and pepper to taste and serve immediately.
Looking for inspiration? Try these recipes:
Easy Bow Tie Pasta with Sun-dried Tomatoes
Easy Bow Tie Pasta with Sun-dried Tomatoes
BBQ Chicken Pizza
BBQ Chicken Pizza
Blue Cheese Burgers with Balsamic Caramelized Onions
Blue Cheese Burgers with Balsamic Caramelized Onions
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