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 »


Download our CA or NV Job Applications here:


Download our NV Employment Application (ENGLISH) »
Download our NV Employment Application (SPANISH) »
Download our CA Employment Application (ENGLISH) »
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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:
Employment@PeriandSons.com. 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
775-463-4444

Ratatouille Baked Eggplant
This lovely stuffed eggplant has all the sweet, fresh flavors of Summer produce -- and it's surprisingly easy to make in spite of how elegant it looks (and tastes). We like to serve this dish with grilled good-quality bread. This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
45 minutes
Ratatouille Baked Eggplant
Ingredients
2 large eggplant, washed, dried and halved lengthwise
1 medium-sized yellow or red onion
2 zucchini, stem ends removed and chopped
1 pint cherry or grape tomatoes, rinsed and halved
4 cloves garlic, minced
1/2 cup extra-virgin olive oil
Large handful of freshly chopped Italian parsley, divided
8 ounces mozzarella cheese
Salt and pepper, to taste
Directions
Scoop out flesh from each eggplant half and chop. Set aside outer shells of eggplant until ready to use.

Heat oil in large, heavy skillet to medium on the stove top. Add chopped eggplant flesh and onion; season with salt and pepper. Cook, stirring every few minutes, until the vegetables have softened, about 15 minutes. Add zucchini, tomatoes, half of the parsley and garlic and cook for 10 more minutes. Taste and adjust seasoning if necessary. Once the vegetable mixture is softened, browned on the edges and fragrant, remove from heat and let rest for a few minutes to cool.

While the vegetable mixture is resting, preheat your oven to 400 F. Arrange eggplant shells, cut side up, on a baking sheet. Scoop 1/4 of the vegetable mixture into each eggplant half. Add pieces of the cheese to the top of each eggplant half, distributing evenly.

Bake for 15 minutes, or until the cheese is melted and slightly browned. Remove from heat and let rest a few minutes before serving.
Looking for inspiration? Try these recipes:
Roasted Balsamic Onions
Roasted Balsamic Onions
Cheese and Herb Stuffed Mushrooms
Cheese and Herb Stuffed Mushrooms
Sheet Pan Chicken and Veggie Bake
Sheet Pan Chicken and Veggie Bake