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 Stew
Ingredients
2 1/2 pounds chuck roast, trimmed of excess fat and diced into 1-1/2" cubes
2 1/2 tablespoons olive oil
1 large yellow onion, chopped
3 medium celery stalks, chopped
4 cloves garlic, minced
1/4 cup tomato paste
3 cups low-sodium beef broth, divided
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 tablespoons minced fresh thyme
3 bay leaves
1 1/2 pounds yellow potatoes, cut into 1" pieces
1 pound carrots, peeled and cut into 1" pieces
1 1/2 tablespoons cornstarch
1 1/2 cups frozen peas (optional)
1/4 cup minced fresh parsley
Salt and freshly ground black pepper
Directions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper. Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker and repeat the previous steps with the remaining beef. Leave excess oil in skillet.


Add remaining 1/2 tablespoon oil to skillet and reduce heat to medium Sauté onions for three minutes, add garlic and sauté for another minute. Add tomato paste and cook for one more minute, until tomato paste becomes fragrant.


Pour 1 cup beef broth into the skillet along with worcestershire, soy sauce and thyme. Cook for two minutes, being sure to scrape the brown bits off the bottom of the pan with a wooden spoon. Remove mixture from heat.

Add potatoes, carrots, celery and bay leaves to slow cooker. Add broth/tomato paste mixture to slow cooker, along with the remaining 2 cups broth. Season with salt and pepper, put the lid on the slow cooker and cook on low for 7-8 hours, until vegetables and beef are tender.

To finish the stew, whisk together cornstarch and about 2 tablespoons cold water until the mixture is smooth. Gradually stir into stew and let cook for another 20 minutes, until stew begins to thicken. Remove bay leaves, add peas (if using) and garnish with parsley. Serve warm.
Slow Cooker Beef Stew
This comfort food staple is a total crowd-pleaser and economical to make. Our version makes good use of the slow cooker; prep this dish the night before, refrigerate and turn on the slow cooker the next morning for an awesome dinner!
PREP TIME
40 minutes
COOK TIME
8 hours / 15 mins
Looking for inspiration? Try these recipes:
Tex-Mex Loaded Sweet Potatoes
Tex-Mex Loaded Sweet Potatoes
Chimichurri Sauce
Chimichurri Sauce
Roasted Onion Dip
Roasted Onion Dip
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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