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

Twice Baked Potatoes with Caramelized Onions and Spinach
These beauties are loaded with flavor and fiber and are economical to make. They're an excellent accompaniment to a piece of grilled steak or make a satisfying vegetarian meal all by themselves. This recipe makes 4 servings.
45 minutes
1 hour / 20 mins
Twice Baked Potatoes with Caramelized Onions and Spinach
4 large baking potatoes, scrubbed clean
1 sweet onion, thinly sliced
8 ounces spinach leaves, washed and dried
8 ounces white cheddar, shredded
1/4 cup sour cream
5 tablespoon unsalted butter, divided
1 tablespoon olive oil
Salt and pepper, to taste
Preheat your oven to 375 F. Vent potatoes well with a fork and place directly on oven rack. Bake for 45 minutes to 1 hour, until the potatoes are fork-tender. Remove from heat and set aside until the potatoes are cool enough to handle.

While the potatoes are baking, make the caramelized onions. Heat a large, heavy-bottomed skillet to medium. Add 1 tablespoon of butter and the olive oil along with the onion slices. Sauté, stirring every few minutes, until the onions soften and become a caramel color. This should take about 35-45 minutes. Add spinach leaves and cook just until the spinach wilts; about 3 minutes. Remove mixture from heat.

Once the baked potatoes are cool enough to handle, slice them lengthwise and scoop out the pulp, leaving a small "shell" of pulp in the skins so they hold up when filled. Add pulp to a mixing bowl along with cheese, 4 tablespoons of butter, sour cream and onion mixture. Fold with a rubber spatula to combine and season with salt and pepper to taste.

Spoon filling back into potato halves, distributing evenly. Place filled skins on a baking sheet and bake at 375 F for another 15-20 minutes until tops begin to brown and cheese melts. Serve immediately.
Looking for inspiration? Try these recipes:
Easy Chicken Gumbo
Easy Chicken Gumbo
Arroz con Pollo
Arroz con Pollo
Hot & Sweet Tomato Pepper Chutney
Hot & Sweet Tomato Pepper Chutney
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