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) »
Download our NV Employment Application (SPANISH) »


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

Sweet Corn and Barley Salad
This fiber-rich side really brings the flavor of sweet Summer corn to the forefront. It's wonderful served warm or chilled and makes good picnic fare. Do try to use fresh corn for this recipe -- it makes all the difference in the end result. This recipe makes 8-10 servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Sweet Corn and Barley Salad
Ingredients
1 cup pearl barley, rinsed and drained
2 1/2 cups vegetable stock
Kernels from 3 ears grilled or steamed corn
1 English cucumber, peeled and diced
1 medium-sized red onion, peeled and chopped
1 tablespoon olive oil
Fresh basil leaves, for garnish
Salt and pepper, to taste
Directions
Bring stock and barley to a boil in a large saucepan. Reduce heat to a simmer, cover and cook until barley is tender, about 45 minutes. Remove from heat and let cool for a few minutes before handling.

While the barley is cooking, heat oil in a medium-sized skillet to medium-high on the stove top. Add onion and sauté until the onion becomes fragrant and slightly brown on the edges, about 6-8 minutes. Remove from heat and let cool a few minutes before handling.

To assemble the salad, fold together corn, barley, cucumber and onions in a mixing bowl. Garnish with basil. Let rest, either chilled or at room temperature, for at least an hour before serving.
Looking for inspiration? Try these recipes:
Baked Dijon Chicken Breasts with Sautéed Veggies
Baked Dijon Chicken Breasts with Sautéed Veggies
Corned Beef Hash with Brussels Sprouts
Corned Beef Hash with Brussels Sprouts
Spicy Greek Feta Dip (Tirakofteri)
Spicy Greek Feta Dip (Tirakofteri)