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 >


making life sweeter
There’s nothing quite like the flavor of a fresh, true sweet onion, but cooking with these little gems can be a bit tricky. The unique composition of a sweet onion makes them a wonderful ingredient in some dishes and a terrible choice for others. For the best results when cooking sweet onions consider these helpful tips:

Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature

Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.

Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Crostini with Caramelized Onions and Cranberry Chutney
Ingredients
For the cranberry chutney:
1 pound fresh or frozen cranberries
1 small apple, peeled, cored and chopped (we used Granny Smith)
1/2 cup raisins
1 cup white sugar
1/2 cup packed brown sugar
1 cup water
Juice and zest from 1 large orange
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

For the caramelized onions:
2 large sweet onions, thinly sliced
1 tablespoon butter
2 tablespoons olive oil
1/2 teaspoon salt

Remaining ingredients:
1 wheel good-quality brie
1 good-quality French mini-baguette, cut into 1/4" slices
Directions
Make the chutney: In a large saucepan, combine cranberries, sugars, water, orange zest and juice and spices and simmer on medium for 15 minutes, until the cranberries pop. Add apples and raisins and simmer for 15 minutes more, until the chutney thickens. Remove from heat and refrigerate, covered, in a non-reactive container for at least 4 hours and up to one day.

Make the caramelized onions: Heat a large, heavy-bottomed skillet to medium. Add butter, oil and onions. Sauté for 30-45 minutes, stirring occasionally, until onions soften and turn a deep golden color. Season with salt, remove from heat, and bring to room temperature.

Toast the bread: Right before assembling the crostini, preheat your oven to 375 F. Place bread slices on a large baking sheet and bake for 5-6 minutes, flipping the bread once halfway through cooking. The bread should be toasted but not burnt; keep your eyes on the bread as it goes from a nice toasty brown to black and charred quickly. Once the bread slices are toasted, remove from oven.

To assemble the crostini, place a slice of toasted bread on your work surface. Spread about a tablespoon of brie onto the bread, then top with a spoonful of caramelized onions and a spoonful of chutney. Repeat until all bread is used. Serve immediately.
Crostini with Caramelized Onions and Cranberry Chutney
These festive little appetizers will have guests thinking you spent hours of labor preparing them, but they're actually pretty quick and easy to put together. They're always a hit at holiday get-togethers when we serve them, and there are never any leftovers! This recipe makes 18-20 crostini, but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
1 hour / 30 mins
Looking for inspiration? Try these recipes:
Creamy Baked Penne with Onions
Creamy Baked Penne with Onions
Roasted Sweet Potato Salad with Balsamic Vinaigrette
Roasted Sweet Potato Salad with Balsamic Vinaigrette
Spinach Manicotti
Spinach Manicotti
join the club and make life sweeter!
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