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

Spicy Eggplant Masala
This healthy, meatless Indian curry is loaded with soul-warming spices and flavors -- and it's a snap to put together. Serve with a dollop of plain yogurt and warm pita for mopping up all of the wonderful juices.
10 minutes
20 minutes
Spicy Eggplant Masala
1 yellow onion, sliced thin
5 cloves garlic, minced
1 large eggplant, ends removed and cut into 1" cubes
1 cup fresh spinach leaves, rinsed and drained
1 14.5-ounce can plain diced tomatoes with the juices
1 tablespoon freshly grated ginger (or 1 teaspoon ground dried ginger)
1 teaspoon minced hot chili pepper (or more for extra heat)
Juice from 1 fresh lemon
1 teaspoon ground turmeric
1 teaspoon masala or curry powder
1 tablespoon grapeseed or vegetable oil
Salt, to taste
Chopped fresh cilantro leaves, for garnish
Heat oil to medium-high in a large skillet. Add onions and sauté until the onions become slightly browned and softened, about 4-5 minutes. Add ginger, turmeric, chili and masala or curry powder; cook for one more minute. Add eggplant and season with salt. Cook until eggplant begins to brown and soften, about 4-5 minutes. Add tomatoes, garlic and spinach leaves. Stir and cook until the sauce begins to thicken, about 5 minutes. Remove from heat, stir in lemon juice and garnish with cilantro before serving.
Looking for inspiration? Try these recipes:
Mongolian Beef
Mongolian Beef
Leftover Turkey Pot Pie
Leftover Turkey Pot Pie
Roasted Balsamic Onions
Roasted Balsamic Onions
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