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

Southwest Breakfast Egg Muffins
These savory little muffins are loaded with flavor and protein and are perfect for those busy mornings when you don't have time for cooking a meal. Make these muffins ahead and refrigerate for up to three days; reheat when ready to eat. This recipe makes 12 muffins.
10 minutes
25 minutes
Southwest Breakfast Egg Muffins
10 large eggs
1/3 cup milk
1 cup cheddar or jalapeño jack cheese
1/2 medium red or yellow onion, finely chopped
1/2 bell pepper, finely chopped
2 tablespoons green onion, finely chopped
1 tablespoon fresh cilantro, finely chopped (optional)
2 teaspoons olive or vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Non-stick cooking spray
Heat a small skillet to medium-high and add oil. Sauté onion and bell pepper until onion becomes fragrant and translucent, about 4-5 minutes. Remove from heat and let cool.

Preheat your oven to 375 F.

In a large non-reactive bowl, mix eggs and milk together. Add 3/4 cup cheese, green onions, onion/pepper mixture, salt, pepper and chili powder.

Spray a 12 muffin tin with non-stick cooking spray. Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and cilantro.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
Looking for inspiration? Try these recipes:
Baked Dijon Chicken Breasts with Sautéed Veggies
Baked Dijon Chicken Breasts with Sautéed Veggies
Roasted Potatoes with Harissa and Creme Fraiche
Roasted Potatoes with Harissa and Creme Fraiche
Slow Cooker Pulled Pork Sandwiches with Pickled Red Onions
Slow Cooker Pulled Pork Sandwiches with Pickled Red Onions
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