To Our Valued Customers:

The Canadian Government released a Food Recall Warning for Microbiological Salmonella on July 31st that has been traced to onions distributed throughout Canada and the United States. It has been has been determined and stated by the FDA and the Canadian Government that the contamination originated from Thompson International, Inc. in Bakersfield, CA. Peri & Sons does not sell to any of the parties that have been implicated in this recall and we are confirming that the onions named in this incident are not from our company. Onions from Peri & Sons Farms 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)

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, via the contact information noted below.

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



FREQUENTLY ASKED QUESTIONS

What has the FDA and the Canadian Government identified in this salmonella outbreak?
The Government of Canada and the FDA have traced and determined the contamination originated from Thompson International, Inc. in Bakersfield, CA. Please refer to the FDA link and Canadian Government link for more information and details about the actual brands involved.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Are onions purchased from Peri & Sons Farms safe for consumption?
Yes. Onions from Peri & Sons Farms are safe for consumption. Peri & Sons Farms does not sell onions to any of the parties that have been implicated in this recall. The onions in this incident are not product from our company.

How do I confirm onions from Peri & Sons Farms are safe for consumption?
Confirmation of our ongoing testing practices and food safety certificates are available for review. The food safety standards and pathological testing consistently prove the purity of our onions. Peri & Sons Farms has the strictest food safety policies, certifications and verified practices in place to ensure the safety of consumers. Please see packing shed food safety certifications.

Our internal food safety certifications practiced standards require that all onions, red, white, sweets and yellows, sold and shipped direct from our farms and packing shed facilities in a sealed truck 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.

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.

PSF_Firebaugh Fields - Pathogen Results 2020 2 >
PSF_P35-2 Organic Onions >
PSF_Firebaugh Fields - Pathogen Results 2020 1 >
PSF_P32 COA >


Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
Select at least one category at left
Thai It Up Steak Salad
Ingredients
DRESSING
1/3 cup freshly squeezed lime juice
2 teaspoons lime zest
1 tablespoon Grade B maple syrup
1 tablespoon freshly grated ginger
1 1/2 tablespoons Thai fish sauce
1 1/2 to 2 teaspoons chili paste
1/4 cup mild olive oil or grapeseed oil

1 1/2 pounds flank steak, trimmed
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
31/2 ounces cellophane (bean thread) or rice stick noodles
2 cups arugula or mixed greens
1 cup thinly sliced red cabbage
1 cup loosely packed basil leaves
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 red bell pepper, stemmed, seeded, and thinly sliced
1 English cucumber, peeled, seeded and thinly sliced
1/4 cup cashews (optional)
Directions
In a small bowl, whisk together the lime juice, zest, maple syrup, ginger, fish sauce, and chili paste. Slowly whisk in the oil until well combined.

Put the steak in a shallow dish; rub with 1 tablespoon olive oil, season with salt and pepper, and rub with about half the dressing; reserve the remaining dressing. Let it marinate for 10 to 15 minutes. Heat a grill or grill pan to high heat. Generously oil the grate or grill pan and grill the steak until an instant-read thermometer registers 135°F for medium rare, about 3 to 4 minutes per side depending on the thickness.

Transfer the steak to a cutting board and cover loosely with foil; allow it to rest for 5 minutes. Slice the steak diagonally across the grain into thin pieces and drizzle with 2 tablespoons of the reserved dressing.

Meanwhile, prepare the noodles according to the package directions. When the noodles are cooked, rinse them with cold water, and drain them well. Transfer them to a large bowl and toss with 1 tablespoon of the dressing.

Add the arugula, cabbage, basil, cilantro, mint, bell pepper, cucumber, and noodles and toss with the remaining dressing (you should have about 2 tablespoons left). Divide the salad evenly onto 6 plates and arrange the steak over the salad.

Sprinkle each serving with cashews.

COOK’S NOTE: Keep your eye on the grill. Grass-fed beef is leaner than grain-fed beef and will dry out if overcooked. For perfect taste and texture, cook to rare or medium-rare. If you like your beef well done, then cook it at a very low temperature.

STORAGE: Store in an airtight container in the refrigerator for up to 3 days
Thai It Up Steak Salad
Reprinted with permission from The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Copyright ©2015 by Rebecca Katz, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
PREP TIME
20 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Honey Lemon Chicken with Olives
Honey Lemon Chicken with Olives
Ahi Tuna Tacos
Ahi Tuna Tacos
Crab Stuffed Portobello Mushrooms
Crab Stuffed Portobello Mushrooms
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

There was an error processing your request. Please try again.

Thanks for Signing Up!
Check your inbox soon.

Nevada Fresh Pak