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 »


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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:

Mecánico de mantenimiento de empaque »
Mecánico de equipos agrícolas y técnico de servicio »


Solicitud en línea (español) »

Broccoli, Cheese and Onion Strudel
This savory strudel makes a satisfying brunch, snack or dinner, making it a true multi-tasker! You can substitute spinach for the broccoli, if you like -- just make sure the spinach is blanched and very well-drained. This recipe makes 8 servings.
30 minutes
45 minutes
Broccoli, Cheese and Onion Strudel
2 pounds fresh broccoli
1/2 cup boiling water
1/2 cup yellow or white onion, chopped
1/4 cup butter
3 eggs
2 cups shredded mozzarella cheese
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
10 frozen phyllo pastry sheets, thawed
1/2 cup melted butter
Preheat oven to 350 F.

Rinse the broccoli and pat dry; trim and discard the stem ends. Split the stalks and chop the stems and florets.

Place the broccoli in the boiling water in a large saucepan. Cook, covered, over medium heat for 5 minutes. Remove from heat and drain well.

Sauté the onion in 1/4 cup butter in a large skillet for about 3 minutes or until golden brown. Add the chopped broccoli. Sauté for 1 minute longer, stirring constantly. Beat the eggs in a large bowl. Add the cheese, broccoli mixture, parsley, salt and pepper and mix to combine.

Line the inside of a 9-inch springform pan with 6 of the pastry sheets, overlapping the edges and brushing each sheet with melted butter.

Pour the broccoli mixture into the pan. Fold the overlapping edges of the pastry sheets over the top of the mixture.

Cut four 9-inch circles from the remaining 4 phyllo sheets with scissors. Brush each circle with melted butter, then layer over the top of the mixture. Slice through the pastry circles to make 8 wedges. Pour any remaining melted butter over the top.

Place the springform pan on a larger pan to catch the drippings. Bake at 350 F for 40 to 45 minutes or until the crust is puffy and golden brown. Remove to a wire rack to cool.
Looking for inspiration? Try these recipes:
Loaded Baked Potato Soup
Loaded Baked Potato Soup
Caramelized Shallots with Blue Cheese
Caramelized Shallots with Blue Cheese
Chicken Pumpkin Paprikash
Chicken Pumpkin Paprikash