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

Spinach Enchiladas
Get some healthy greens into your kids with this creamy, cheesy and totally tasty crowd-pleaser. This recipe makes ten enchiladas so plan on feeding a crowd, but they also taste great reheated the next day.
30 minutes
20 minutes
Spinach Enchiladas
For the cream sauce:
2 tablespoons garlic, minced
1 teaspoon salt
3 cups sour cream
1/4 cup chopped cilantro
1 teaspoon sugar

For the enchilada filling:
1 medium white or yellow onion, chopped
2 tablespoons olive oil
4 6-ounce bags baby spinach, blanched
1 lb queso blanco, grated and divided
10 flour tortillas
Make the cream sauce: Combine sour cream, onion, cilantro and sugar. Add garlic and salt and and stir gently to blend well.

Make the enchilada filling: Sauté onions in olive oil over medium heat, until onions become translucent, about 5-7 minutes. Turn off heat and add blanched spinach and 1 cup of the cream sauce. Let cool slightly.

Assemble the enchiladas: Take one tortilla and add 1/2 cup of the spinach mixture and a small handful of cheese.

Roll tortilla, tuck ends underneath and place in a 9" x 13" glass baking dish. Repeat with all tortillas.

Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top. Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.

Serve with extra sauce.
Looking for inspiration? Try these recipes:
Easy Bacon Fried Rice
Easy Bacon Fried Rice
Healthy Edamame Salad
Healthy Edamame Salad
Sauerkraut and Kielbasa
Sauerkraut and Kielbasa
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