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.


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

Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
This sweet and savory dish makes a lovely side for your holiday table and a satisfying vegetarian main. It's loaded with fiber and flavor and low in fat. You can substitute acorn squash for the butternut squash, if you like.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
Ingredients
2 medium butternut squash
2 tablespoons olive oil, divided
3/4 cup quinoa
1 1/2 cups vegetable stock
1 medium yellow onion, chopped
2 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
Juice from 1 orange plus the zest
1/3 cup fresh or dried cranberries
1/2 teaspoon ground cinnamon
Kosher salt and pepper, to taste
Handful of chopped fresh parsley, for garnish
Directions
Preheat your oven to 425 F. Halve the butternut squash, scoop out the seeds and arrange the halves on a baking tray, cut sides up. Drizzle with 1 tablespoon oil and season with salt. Bake 45-55 minutes, until the squash is fork tender. Remove from the oven and set aside to cool. Reduce the oven to 375 F.

While the squash is baking, add the stock to a saucepan and bring to a boil. Add the quinoa, return to a boil; then reduce the heat, cover, and let simmer for 12 minutes, until most of the stock is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork and set aside.

Heat a skillet to medium-high and add oil. Add the onions and sauté until onions become translucent, about 5 minutes. Add the cinnamon and garlic and cook for one minute more. Turn off heat and stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.

Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Stuff the quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 F until hot, about 10 additional minutes. Garnish with parsley and serve warm.
Looking for inspiration? Try these recipes:
Flatbreads with Chicken Salad
Flatbreads with Chicken Salad
Goat Cheese and Onion Tart
Goat Cheese and Onion Tart
Summer Veggie and Avocado Salad
Summer Veggie and Avocado Salad
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