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

Roasted Beet and Squash Salad
This hearty salad is easy to put together and makes a lovely accompaniment to a piece of grilled steak or works as a satisfying vegetarian meal all by itself. Any winter squash works well in this recipe, but we particularly love acorn squash in this dish. This recipe makes 4 side salads or 2 meal-sized salads.
10 minutes
45 minutes
Roasted Beet and Squash Salad
1 winter squash, halved, seeds removed and cut into wedges
4 large beets
1 small red onion, sliced
6 ounces baby greens, washed and dried
1/2 cup pumpkin seeds (or use the seeds from the squash in this recipe, see cook's note for roasting the seeds)
3 tablespoons olive oil, divided
Good-quality balsamic vinegar for drizzling
Salt and pepper, to taste
Preheat your oven to 375 F. Drizzle beets with 1 tablespoon of oil, season lightly with salt and wrap in foil. Place on a baking sheet along with the squash wedges. Drizzle the squash with 1 tablespoon of oil and season lightly with salt. Roast for 45 minutes; the squash should be fork-tender. Remove from oven and set aside for 10 minutes to cool. Once cooled, remove beets from foil, peel and slice.

To assemble the salad, add greens to a large serving bowl and toss gently with the remaining 1 tablespoon of oil. Add onions, seeds, squash and beet slices; drizzle with vinegar. Season with salt and pepper and serve.

Cook's note: To roast squash seeds, drizzle with olive oil, season with salt and roast at 300 F for 45 minutes.
Looking for inspiration? Try these recipes:
Zesty Veggie Pot Pie
Zesty Veggie Pot Pie
Smoked Salmon Spread
Smoked Salmon Spread
Easier Slow Cooker Chile Colorado
Easier Slow Cooker Chile Colorado
Buy Online Direct from the Farm Buy Online Direct from the Farm