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.


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Packing Shed Maintenance Mechanic »


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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 »


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Solicitud en línea (español) »


Carrot Ginger Soup
This light and flavorful soup makes a lovely lunch on a chilly day and a welcome holiday starter. If you'd prefer a smoother soup, strain the blended mixture through a fine sieve before reheating and serving. This recipe makes 3-4 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Carrot Ginger Soup
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
3-4 large carrots, scrubbed clean and chopped
1 1/2 teaspoons fresh ginger root, grated
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
1 teaspoon honey (or more to taste)
Salt and pepper, to taste
Chopped fresh chives, for garnish
Directions
Heat oil in a large stock pot over medium heat. Add onions and cook until the onions become translucent and fragrant, about 7-8 minutes. Add carrots and cook for 8-10 more minutes. Add garlic and ginger and cook for 2 more minutes. Add vinegar and 3 cups stock. Reduce heat to medium-low, cover and cook for about 25-30 minutes or until the carrots become fork-tender. Remove from heat and let mixture cool before continuing to the next steps.

Working in batches, blend mixture in a blender or food processor until smooth. Add blended soup back into pan, stir in honey, season with salt and pepper and bring to a simmer.

To serve, ladle about a cup of soup into a serving bowl and garnish with chives.
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