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: 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

Zesty Mexican Quinoa Salad
Loaded with fiber and lots of fresh veggies, this awesome salad tastes great warm or chilled, making it an excellent pot-luck or not-sad desk lunch option. Feel free to fold in some diced avocado right before serving, if you like.
10 minutes
5 minutes
Zesty Mexican Quinoa Salad
2 cups quinoa, cooked according to package instructions
1 15-ounce can of black beans, rinsed and drained
1 large zucchini, chopped
1 medium red onion, finely chopped
1 cup cherry or grape tomatoes, halved
1/2 jalapeño pepper, finely chopped
1 cup corn kernels
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil, divided
Juice from 4 fresh limes
Salt and pepper, to taste
Heat a skillet to medium-high. Add 2 teaspoons olive oil and sauté zucchini until beginning to brown, about 3-4 minutes. Remove from heat and let cool for a few minutes.

In a large, non-reactive bowl, toss all salad ingredients together lightly. Season with salt and pepper to taste. Let salad stand for at least an hour before serving.
Looking for inspiration? Try these recipes:
Slow Cooker Italian Sausage and Potato Soup
Slow Cooker Italian Sausage and Potato Soup
Golden Thai Chicken Curry
Golden Thai Chicken Curry
Sausage Stuffed Zucchini
Sausage Stuffed Zucchini