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

Potato, Sausage and Chicken Casserole
Hearty and satisfying, this comfort food goes from oven to table in one dish. Assemble this dish up to eight hours in advance and bake when you're ready to serve.
15 minutes
35 minutes
Potato, Sausage and Chicken Casserole
1 large Yukon Gold potato, cut into 1" pieces
1 pound boneless chicken breast, cut into 1" pieces
1/2 pound ground sweet or hot Italian sausage
1 small yellow onion, chopped
2 large cloves garlic, minced
1/2 cup black olives, sliced
1 cup Fontina cheese, shredded
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Fill a medium sauce pan halfway with water and a pinch of salt; bring to a boil. Add potatoes and cook for five minutes. Drain immediately and set aside.

In a small frying pan, sauté sausage over medium heat until cooked through. Remove sausage and sauté onion in fat for five minutes, until onion is softened. Remove from heat.

In a medium baking dish, combine potatoes, chicken, sausage, onion, garlic and olives. Sprinkle cheese over the top of the casserole.

At this point, you can refrigerate the assembled casserole for up to eight hours before continuing on with the next step, or you can bake immediately after assembly.

In an oven preheated to 375 F, bake casserole for 25 minutes. Remove from oven, garnish with parsley, and season with salt and pepper to taste. Serve immediately.
Looking for inspiration? Try these recipes:
Southwest Breakfast Egg Muffins
Southwest Breakfast Egg Muffins
Easy Chicken and Veggie Stir-fry
Easy Chicken and Veggie Stir-fry
Kale and Butternut Squash Sauté
Kale and Butternut Squash Sauté
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