To Our Valued Customers:

The Canadian Government released a Food Recall Warning for Microbiological Salmonella on July 31st that has been traced to onions distributed throughout Canada and the United States. It has been has been determined and stated by the FDA and the Canadian Government that the contamination originated from Thompson International, Inc. in Bakersfield, CA. Peri & Sons does not sell to any of the parties that have been implicated in this recall and we are confirming that the onions named in this incident are not from our company. Onions from Peri & Sons Farms 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)

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, via the contact information noted below.

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.

Sincerely,
Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile
Pamela@PeriandSons.com

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile
Sara@PeriandSons.com



FREQUENTLY ASKED QUESTIONS

What has the FDA and the Canadian Government identified in this salmonella outbreak?
The Government of Canada and the FDA have traced and determined the contamination originated from Thompson International, Inc. in Bakersfield, CA. Please refer to the FDA link and Canadian Government link for more information and details about the actual brands involved.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Are onions purchased from Peri & Sons Farms safe for consumption?
Yes. Onions from Peri & Sons Farms are safe for consumption. Peri & Sons Farms does not sell onions to any of the parties that have been implicated in this recall. The onions in this incident are not product from our company.

How do I confirm onions from Peri & Sons Farms are safe for consumption?
Confirmation of our ongoing testing practices and food safety certificates are available for review. The food safety standards and pathological testing consistently prove the purity of our onions. Peri & Sons Farms has the strictest food safety policies, certifications and verified practices in place to ensure the safety of consumers. Please see packing shed food safety certifications.

Our internal food safety certifications practiced standards require that all onions, red, white, sweets and yellows, sold and shipped direct from our farms and packing shed facilities in a sealed truck 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.

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.

PSF_Firebaugh Fields - Pathogen Results 2020 2 >
PSF_P35-2 Organic Onions >
PSF_Firebaugh Fields - Pathogen Results 2020 1 >
PSF_P32 COA >


Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Roasted Turkey Roulade
Ingredients
For the brine:
1 gallon cold water, plus an additional 1 cup water
1 cup sugar (white or brown)
3/4 cup salt

For the turkey and stuffing:
5 tablespoons unsalted butter, divided
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tablespoon fresh sage, chopped
Leaves from 3 fresh thyme sprigs
10 ounces plain stuffing mix
1/2 cup chicken or vegetable stock
1 3-4 pound deboned, butterflied turkey breast with the skin left on (ask your butcher to help you prepare the meat if you like)
2 tablespoons Dijon mustard
Salt and pepper, to taste
Directions
Make the brine: bring one cup of water to a simmer and add salt and sugar. Cook for 4-5 minutes on low, just until the sugar dissolves. Add the mixture to a large, non-reactive bowl and add the remaining gallon cold water; stir to combine. Place the turkey breast into the bowl, making sure to submerge in the water. Cover and chill for at least 6 hours but no more than 8.

About an hour before you remove the turkey from the brine, make the stuffing. Melt 4 tablespoons butter in a large skillet over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened. Remove from heat and stir in the sage and thyme; season with salt and pepper. Fold in the stuffing and stock until all of the bread is moistened. Set aside to cool.

Remove the turkey from the brine and discard the brine. Place turkey on a large work surface, skin side down. Brush the entire surface of the inside of the turkey breast with Dijon mustard and season with salt and pepper. Using your (clean) hands, spread the stuffing in an even layer over the meat. Starting from the short end, carefully roll up the breast, making sure the stuffing remains inside the breast as much as possible. Tie at 1" intervals with kitchen twine.

Transfer the turkey to a wire rack set inside a roasting dish. Melt the remaining tablespoon butter and brush the roulade liberally; season with salt and pepper. Roast the turkey for 60-70 minutes, or until the internal temperature of the roast reaches 165 F. Remove the turkey from the oven, cover and let stand for 15 minutes before slicing and serving.
Roasted Turkey Roulade
This stuffed turkey breast tastes just as fantastic as the entire roasted turkey -- and it's perfect if you're expecting a smaller crowd for your holiday dinner. The secret to keeping the roast moist and juicy is brining the meat for 12 hours in advance; you can skip the brining process but we do recommend it for a lean cut of meat such as this is. This recipe makes 6-8 servings.
PREP TIME
9 hours / 0 mins
COOK TIME
2 hours / 0 mins
Looking for inspiration? Try these recipes:
Succotash
Succotash
Chickpea Curry (Channa Masala)
Chickpea Curry (Channa Masala)
Broccoli, Cheese and Onion Strudel
Broccoli, Cheese and Onion Strudel
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak