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 »
Onion Harvest Truck Driver »

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How to Apply:
Applications are available using the links below or you can pick an application up at our office. We have convenient ways for you to apply for a position:

1. By Fax
Please fax in your cover letter, completed application, and resume (if available) include salary requirements to: 775-463-6394.

2. Email Your Resume
Attach your Employment Application and Resume (if available) then email them to: Please include the word JOB APPLICANT in the subject line.

3. Mail or Deliver to Our Office
Mail or Deliver your Resume and/or Employment Application to our office:
Peri & Sons Farms
PO Box 35 | 102 McLeod St., Yerington, NV 89447

Grilled Mushroom Tacos with Quick Pickled Onions
These healthy, meatless tacos are a snap to prepare, require no indoor cooking, and involve plenty of enjoying! The mushrooms boast a zippy marinade that adds a ton of flavor to the finished dish. You'll have plenty of pickled onions leftover from this recipe; they're great as a topping for a burger or veggie sandwich. This recipe makes 4 tacos but can easily be doubled.
1 hour / 0 mins
15 minutes
Grilled Mushroom Tacos with Quick Pickled Onions
For the pickled onions:
1 large red onion, very thinly sliced int half-moons
1 cup white or red wine vinegar
1/2 cup white sugar

For the mushrooms:
2-3 large portobello mushrooms, brushed clean and stems removed
2 tablespoons canned chipotle in adobo sauce
2 teaspoons soy or tamari sauce
1 tablespoon neutral flavored oil
1 clove garlic, minced

Remaining ingredients:
4 flour or corn tortillas
1/2 avocado, pitted, peeled and sliced
1/2 jalapeño, thinly sliced
Chopped fresh cilantro or parsley and sour cream, for garnish
Make the pickled onions: Pack onions into a 32 ounce glass jar with a lid. Bring sugar and vinegar to a simmer on the stove top. Do not boil the mixture -- you only want to dissolve the sugar. Once the sugar has dissolved, pour vinegar mixture over the onions. Let stand, uncovered for an hour then put the lid on and let sit at room temperature for at least 4 hours before serving.

Marinade the mushrooms: Place mushrooms, gill side up, in a small baking dish. Whisk chipotle in adobo, garlic, soy and oil together. Pour over mushrooms. Let mushrooms sit at room temperature for an hour.

Once mushrooms have marinated, preheat your grill or grill pan to medium-high and oil the grill. Remove mushrooms from marinade ad shake off excess marinade. Cook mushrooms for 5-6 minutes, flipping once in the middle of cooking. Once mushrooms have browned on the outside and are fork-tender, remove from heat and let stand for a few minutes before slicing.

To assemble the tacos, heat tortillas on grill for a few seconds. Place a tortilla on your work surface, and add some sliced mushrooms, a scoop of onions, sliced jalapeño and some avocado. Top with cilantro and sour cream. Serve right away.
Looking for inspiration? Try these recipes:
Chimichurri Sauce
Chimichurri Sauce
Arroz con Pollo
Arroz con Pollo
Chicken Meatball and Veggie Soup
Chicken Meatball and Veggie Soup