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) »

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.
15 minutes
45 minutes
Ratatouille Baked Eggplant
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
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:
Mujadara Rice
Mujadara Rice
End of Summer Veggie Stew
End of Summer Veggie Stew
Roasted Chicken and Vegetables
Roasted Chicken and Vegetables