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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Slow Cooker Beef Bourguignon
Ingredients
6 slices bacon, cut into 1/2" pieces
3 tablespoons olive oil, divided
1 tablespoon butter
3 pounds chuck roast, cut into 2" pieces
1 large carrot, sliced into 1" pieces
1 large white or yellow onion, sliced
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
2 tablespoons flour
3 cups dry red wine
2 1/2 to 3 1/2 cups beef stock
1 tablespoon tomato paste
2 large cloves garlic, minced
1 bay leaf
18 to 24 small pearl onions, peeled ( we used frozen and defrosted)
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf), tied with kitchen string
1 pound fresh white mushrooms, quartered
Directions
Heat a large dutch oven or heavy skillet to medium-high. Add bacon pieces and cook until the bacon is crispy and has rendered its fat, stirring occasionally. This should take about 5-7 minutes. Remove bacon from pan with a slotted spoon and set aside on a paper towel to drain. Discard about half of the bacon fat and add 2 tablespoons of olive oil. Keep the skillet on the stove and do not turn down the heat.

Dredge the beef pieces on all sides in the flour and shake to remove excess flour. Add beef to the pan and sear on all sides, turning with your kitchen tongs about every two minutes. You may have to do this in batches; make sure not to overcrowd the pan as it will halt the searing process. Once beef is browned, remove, season with salt and pepper and set aside.

Turn the pan down to medium and add remaining tablespoon of oil and butter. Add onion slices, carrots and mushrooms. Sauté until onions become fragrant and begin to brown on the edges and mushrooms begin to release their water, about 5-7 minutes. Add garlic and tomato paste and cook for one minute more. Turn the heat to high. Deglaze the pan with the red wine making sure to scrape up all the brown bits from the bottom of the pan with a wooden spoon. Allow wine to reduce by about half before removing from heat and adding to your slow cooker.

Add beef pieces, stock, bay leaf, bacon and herb bouquet to slow cooker along with the vegetable mixture. At this point, you can refrigerate the stew for up to a day before cooking on low for 8 hours. Or, you can cook immediately. Stir in the pearl onions the last 30 minutes of cooking. Season with salt and pepper to taste before serving.
Slow Cooker Beef Bourguignon
This hearty melt-in-your-mouth stew is a spin on Julia Child's classic and tastes so good on a chilly evening. Do the prep work a day in advance, turn on the slow cooker the next morning, come home to a house that smells amazing and enjoy a fabulous weeknight dinner!
PREP TIME
45 minutes
COOK TIME
8 hours / 0 mins
Looking for inspiration? Try these recipes:
Chicken Meatballs with Spicy Tomato Sauce
Chicken Meatballs with Spicy Tomato Sauce
Greek Orzo Salad
Greek Orzo Salad
Southwestern Quinoa Salad
Southwestern Quinoa Salad
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