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

Slow Cooker Italian Sausage and Potato Soup
This creamy, warm soup eats more like a stew -- it's thick, rich and stick-to-your-ribs good. It freezes well and reheats beautifully. You can assemble the soup, refrigerate for up to 24 hours, and cook when ready to serve. This recipe makes 6-8 servings.
30 minutes
4 hours / 0 mins
Slow Cooker Italian Sausage and Potato Soup
1 pound Spicy or Sweet Italian Sausage, casings removed
2 tablespoons olive oil
1 medium yellow onion, chopped
2 stalks celery, chopped
2 large carrots, rinsed and chopped
6-8 small Yukon Gold potatoes, cut into 1" cubes
1 quart chicken stock
1 teaspoon Italian seasoning
1 cup heavy cream or half-and-half
Handful of freshly chopped parsley
Salt and pepper, to taste
Preheat one tablespoon oil in a large, heavy skillet to medium-high on the stove top. Add sausage and break into chunks with the back of a wooden spoon. Cook until sausage is no longer pink, about 8-10 minutes. Once cooked through, transfer sausage to a 4 quart slow cooker and drain fat from the pan.

In the same pan, add the remaining oil. Add onions, carrots and celery and cook until the vegetables begin to soften and become fragrant, about 4-5 minutes. Once vegetables are cooked, add a splash of stock to the pan, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Add vegetable mixture to the slow cooker.

Add potatoes, remaining stock, Italian seasoning and cream or half-and-half to slow cooker. Stir gently to combine all ingredients. Cover and cook on low for 4 hours, until the potatoes become fork-tender and the soup begins to thicken. Taste to adjust seasoning, garnish with parsley and serve.
Looking for inspiration? Try these recipes:
Southwest Breakfast Tacos
Southwest Breakfast Tacos
Spinach Enchiladas
Spinach Enchiladas
Mediterranean Couscous Salad
Mediterranean Couscous Salad
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