Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.

Click on one of the positions below for job descriptions and to apply:

Packing Shed Maintenance Mechanic »
Farm Equipment Mechanic and Service Technician »
Nevada: Payroll Clerk »
California: Safety Coordinator »
Inventory Manager/Firebaugh, CA Facility »
IT Help Desk Technician »
Inventory Purchasing Specialist/Yerington, NV »


Online Application (ENGLISH) »

Peri & Sons Farms es un empleador que ofrece igualdad de oportunidades. Ofrecemos muchos beneficios excelentes a los empleados elegibles de tiempo completo que incluyen salarios competitivos, 401 (k), seguro médico, dental, de la vista, capacitación pagada, vacaciones y más, en un ambiente de trabajo libre de drogas.

Haga clic en una de las posiciones a continuación para ver las descripciones de trabajo y para aplicar:

Nevada: Gerente de Recursos Humanos »

Mecánico de mantenimiento de empaque »
Mecánico de equipos agrícolas y técnico de servicio »
Nevada: empleado de nómina »
California: Coordinador de seguridad »
Gerente de Inventario/Instalación de Firebaugh, CA »
Técnico de mesa de ayuda de TI »
Especialista en compras de inventario/Yerington, NV »


Solicitud en línea (español) »

Beef and Barley Soup
Rich and hearty, this soup eats more like a stew. It's loaded with fiber and lots of fresh veggies and boasts a rich, flavorful broth. We like to serve the with lots of good-quality buttered bread. This recipe makes 6-8 servings.
30 minutes
2 hours / 0 mins
Beef and Barley Soup
2 pounds chuck roast, trimmed of excess fat and cut into 3/4-inch cubes
2 ribs celery, chopped
3 large carrots, scrubbed clean and chopped
1 large yellow onion, peeled and chopped
4 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Handful of freshly chopped Italian parsley
1 cup pearled barley
3 tablespoons olive oil, divided
3 tablespoons tomato paste
2 quarts beef or vegetable stock (or a combination of both)
1 tablespoon soy sauce or tamari
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
Salt and pepper, to taste
Heat 2 tablespoons oil in a large Dutch oven to medium-high on the stove top. Add half of the beef to pan and season with salt and pepper. Brown the beef on all sides and remove to a plate to drain. Repeat with the remaining beef.

Add remaining tablespoon oil to the pan along with carrots, onion and celery. Stir to coat the vegetables with the fat and cook just until the vegetables begin to brown, about 5-6 minutes. Add garlic and tomato paste and cook for two more minutes. Add a splash of stock, making sure to scrape up the brown bits off the bottom of the pan with a wooden spoon. Add remaining stock, herbs, vinegar, Worcestershire and soy sauce. Bring to a boil, reduce heat to a simmer, cover and cook for one hour. Stir barley into soup, cover and cook for one more hour.

Taste and adjust seasoning. Serve immediately.
Looking for inspiration? Try these recipes:
Southern Style Collard Greens
Southern Style Collard Greens
Sweet Corn and Barley Salad
Sweet Corn and Barley Salad
Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad