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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French Onion Quiche
Ingredients
For the caramelized onions:
2 large yellow or sweet onions, thinly sliced
2 tablespoons unsalted butter
1/2 cup vegetable or beef stock (we like Kitchen Basics brand for this recipe)

Remaining ingredients:
1 14-ounce store-bought pie crust, rolled to just under 1/4" thickness
1 1/2 cups Gruyère or Swiss cheese, grated
6 large eggs
1/2 cup heavy cream or half-and-half
Salt and pepper, to taste
Freshly chopped parsley, for garnish
Directions
Preheat your oven to 350 F.

Carefully place the pie crust over a 9-10" round pie dish; press crust down gently so it fits into the bottom and sides of the pan. Trim off excess crust. Dock the crust all over with a fork. Bake for 8-10 minutes. Remove from oven and set aside.

Make the caramelized onions: Heat a large, heavy skillet to medium and add butter. Once butter is melted, add onions and toss to coat with the butter. Cook, stirring every few minutes, until the onions become softened and take on a golden color. The entire process should take about 20-25 minutes. Turn up heat to medium-high and add stock to deglaze the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Season with salt and cook until the liquid reduces by half, about 5-7 minutes. Remove from heat and set aside.

Whisk together eggs, cream or half-and-half in a bowl. Season with salt and pepper.

To assemble the quiche, add half of the onion mixture in an even layer to bottom of the pre-cooked pie crust. Add half the cheese ad pour half of the egg mixture over the cheese. Repeat this process with the remaining onions, cheese and eggs.

Bake at 350 F for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven, garnish with parsley, and let sit for a few minutes before serving.
French Onion Quiche
This baked quiche is great for breakfast, brunch, lunch or dinner, making it a true multi-tasker! Reminiscent of the flavors of French Onion Soup, the sweet, caramelized onions and tangy cheese make for a combination that's just out of this world. This recipe yields 8-10 slices.
PREP TIME
20 minutes
COOK TIME
1 hour / 15 mins
Looking for inspiration? Try these recipes:
Vegan "Egg" Salad
Vegan "Egg" Salad
Glazed Country Ham with Cranberry Chutney
Glazed Country Ham with Cranberry Chutney
Sweet Sesame Soba Noodles
Sweet Sesame Soba Noodles
join the club and make life sweeter!
Join the Onion Obsession club and get great recipes, tips and tricks delivered straight to your inbox.

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