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

Sheet Pan Chicken and Veggie Bake
This one-pan wonder is a snap to throw together and the leftovers make a fantastic not-sad desk lunch the next day. You can stick with the recipe below and it's all good, but feel free to add whatever veggies you like and look good in your local market that day.
10 minutes
45 minutes
Sheet Pan Chicken and Veggie Bake
1 pound boneless, skinless chicken thighs, cut into 2" pieces
3-4 cups broccoli florets
1 red onion, cut into slivers
1 medium-sized sweet potato, washed and cut into 1" pieces
3-4 red potatoes, washed and cut into 1" pieces
3-4 large carrots, washed and cut into 1" pieces
3 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
Place chicken and vegetables on a non-stick sheet pan and toss with oil, salt and pepper. Roast in a 375 F oven for 45 minutes, or until chicken's juices run clear. Let stand for a few minutes before serving.
Looking for inspiration? Try these recipes:
Kale and Butternut Squash Sauté
Kale and Butternut Squash Sauté
Easy Chicken and Veggie Stir-fry
Easy Chicken and Veggie Stir-fry
Cheese Burgers with Onion Jam
Cheese Burgers with Onion Jam
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