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 Eggplant with Feta, Tomatoes and Herbs
This roasted vegetable dish is an unusual and delicious way to enjoy end-of-Summer produce, and the prep is quick and easy. It makes a wonderful Vegetarian main or a good accompaniment to a piece of grilled steak. This recipe makes two servings but can easily be doubled.
15 minutes
1 hour / 0 mins
Roasted Eggplant with Feta, Tomatoes and Herbs
1 large eggplant
1 small yellow onion, chopped
3 cloves garlic, minced
4 ounces Feta cheese, crumbled
1 1/2 cups store-bought marinara sauce
Splash of dry white wine
4 ounces olive oil, divided
Small handful of freshly chopped basil or Italian parsley
Salt and pepper, to taste
Preheat oven to 375 F.

Heat 1 tablespoon olive oil in a heavy skillet to medium-high on the stove top. Add onion and cook, stirring occasionally, for 3-4 minutes, or until the onions become fragrant and begin to brown slightly on the edges. Add garlic and cook for 2 more minutes. Deglaze the pan with a splash of white wine, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Stir in marinara sauce and remove from heat.

Drizzle the bottom of an 8" x 8" baking dish with olive oil. Slice eggplant in half lengthwise and make criss-cross patterns across the flesh of the eggplant halves with a paring knife. Place eggplant, flesh side up, in the baking dish. Season with salt and pepper.

Ladle sauce mixture over the top of the eggplant. Sprinkle cheese over the top of the sauce. Bake for 45 minutes-1 hour, or until the eggplant becomes fork-tender. Remove from oven and let stand for a few minutes before garnishing with herbs and serving.
Looking for inspiration? Try these recipes:
Roasted Chicken with Herbs and Cranberries
Roasted Chicken with Herbs and Cranberries
Chili con Carne
Chili con Carne
Mushroom Ragu
Mushroom Ragu
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