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 Potatoes and Cipollini Onions
These salty, creamy potatoes make a wonderful side to a grilled steak. Use the leftovers in a hash for breakfast the next morning. This recipe makes 4 servings.
10 minutes
1 hour / 0 mins
Roasted Potatoes and Cipollini Onions
1 1/2 pounds small potatoes, washed and dried
1 pound cipollini onions onions, peeled (see cook’s note below)
3 tablespoons olive oil
3 slices center-cut bacon, chopped
Leaves from 3 sprigs fresh thyme
Salt and pepper, to taste
Preheat your oven to 375F. Toss potatoes, onions and bacon with oil. Season with salt and pepper. Arrange in a single layer in a glass or ceramic baking dish. Roast for 45 minutes - 1 hour or until the potatoes are fork-tender. Remove from oven and garnish with thyme leaves before serving.

Cooks note: to peel cipollini onions, heat a pot of water to boiling. Slice root ends off of each onion with a sharp knife. Drop onions into water and blanche for 30 seconds. Remove from water immediately with a slotted spoon and drop into an ice bath for a few minutes to halt the cooking process. Drain onions and peel the skins off with your hands.
Looking for inspiration? Try these recipes:
Taco Stuffed Mini Peppers
Taco Stuffed Mini Peppers
Indian Butter Chicken
Indian Butter Chicken
Grilled Veggie Salad
Grilled Veggie Salad
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