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

Tofu Veggie Stir-fry
You won't miss the meat when you eat this sweet and savory comfort food. We kept the vegetable combination in our version simple; feel free to toss in some sliced bell pepper, broccoli florets or a handful of sugar snap peas, if you like. this recipe makes 2 servings.
5 minutes
15 minutes
Tofu Veggie Stir-fry
For the stir-fry:
6 ounces buckwheat Soba noodles, prepared according to package directions and drained
1 7-ounce pack extra-firm tofu, sliced into 1/2" cubes
1/2 red onion, sliced into thin wedges
1 small carrot, diced
2 large ribs celery, sliced into 1/4" pieces
2 tablespoons vegetable oil, divided

For the sauce:
2 tablespoons soy or tamari sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon brown sugar
Make the sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.

Heat a large nonstick skillet to medium-high. Add 1 tablespoon of the oil and the tofu pieces. Cook tofu until it begins to crisp on the edges, stirring to make sure all sides of the tofu cubes get browned. this process should take about 5-7 minutes. Once tofu is browned, remove from the pan with a slotted spoon and set aside.

Add remaining tablespoon of oil to the pan. Add onion, carrot and celery and cook for 4-5 minutes, until the vegetables begin to soften. Add cooked pasta and stir-fry for another 5 minutes. Add tofu back in and add the sauce. Cook for another minute, until the sauce is heated through. Serve immediately.
Looking for inspiration? Try these recipes:
Teriyaki Mushroom, Onion and Potato Skewers
Teriyaki Mushroom, Onion and Potato Skewers
Macaroni and Beef
Macaroni and Beef
Southwestern Cracker Bites
Southwestern Cracker Bites
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