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:
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

Roasted Eggplant with Feta, Tomatoes and Herbs
This roasted vegetable dish is an unusual and delicious way to enjoy end-of-Summer produce, and the prep is quick and easy. It makes a wonderful Vegetarian main or a good accompaniment to a piece of grilled steak. This recipe makes two servings but can easily be doubled.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Roasted Eggplant with Feta, Tomatoes and Herbs
Ingredients
1 large eggplant
1 small yellow onion, chopped
3 cloves garlic, minced
4 ounces Feta cheese, crumbled
1 1/2 cups store-bought marinara sauce
Splash of dry white wine
4 ounces olive oil, divided
Small handful of freshly chopped basil or Italian parsley
Salt and pepper, to taste
Directions
Preheat oven to 375 F.

Heat 1 tablespoon olive oil in a heavy skillet to medium-high on the stove top. Add onion and cook, stirring occasionally, for 3-4 minutes, or until the onions become fragrant and begin to brown slightly on the edges. Add garlic and cook for 2 more minutes. Deglaze the pan with a splash of white wine, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Stir in marinara sauce and remove from heat.

Drizzle the bottom of an 8" x 8" baking dish with olive oil. Slice eggplant in half lengthwise and make criss-cross patterns across the flesh of the eggplant halves with a paring knife. Place eggplant, flesh side up, in the baking dish. Season with salt and pepper.

Ladle sauce mixture over the top of the eggplant. Sprinkle cheese over the top of the sauce. Bake for 45 minutes-1 hour, or until the eggplant becomes fork-tender. Remove from oven and let stand for a few minutes before garnishing with herbs and serving.
Looking for inspiration? Try these recipes:
Savory Caramelized Onion Shortbread
Savory Caramelized Onion Shortbread
Loaded Baked Potato Soup
Loaded Baked Potato Soup
Chicken and Vegetable Soup
Chicken and Vegetable Soup