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) »

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.
15 minutes
1 hour / 0 mins
Roasted Eggplant with Feta, Tomatoes and Herbs
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
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:
Potato and Spinach Hash
Potato and Spinach Hash
Slow and Smoky Pork Chili
Slow and Smoky Pork Chili
Pineapple Chutney
Pineapple Chutney