Walker River Cooling and Nevada Fresh Pak
Walker River Cooling is a joint-venture between Nevada Fresh Pak, a Peri & Son’s Farms company and The Nunes Company. Located in the Mason Valley of Yerington, Nev., the 10,000 square foot state-of-the-art cooling and distribution facility is the only facility of its kind in Nevada and changes the face of one of the largest commercial produce growers in the State.

With the completion of the new facility, the two companies’ are now positioned to expand growing capability and cool more produce in a faster, more efficient way. This means fresher and longer-lasting produce for the supply chain and ultimately for consumers. All steps to get produce to market now happen in Yerington while maintaining the company’s commitment to sustainable farming practices that meets the highest environmental, social and economic standards.

The cooling facility began its 24-hour per day service in mid-May at the beginning of year’s harvest cycle. With more than 80 plus years of combined industry experience, The Peri and Nunes operations offer a level of expertise in growing, harvesting, cooling, sales and marketing that is unsurpassed. The large commercial operation produces more than 25 million pounds of organic baby greens and 40 million pounds of organic fresh vegetables servicing retailers, processors, wholesalers and other buying organizations throughout North America.

The new facility employs approximately 20 full-time personnel. Together, Peri & Sons Farms and Nevada Fresh Pak, represent the largest private employer in Lyon County, currently supporting over 220 full-time diverse positions including specialists in the areas of agricultural science, engineering, manufacturing, and business and information technology. The company also supports a seasonal work force of over 1,400 full-time employees. Based on recent economic impact studies the company’s direct and indirect impact on the economy in Northern Nevada now exceeds $150 million.

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
Walker River Cooling First of Its Kind in Nevada Positions Operations for Expansion (70kb PDF) >
Walker River Cooling | Peri & Sons Farms & The Nunes Company >
Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Apple, Sausage and Cranberry Stuffing
Ingredients
2 loaves good-quality bread, crusts removed and cut into 1" cubes (we used sourdough and a multi-grain loaf)
8 ounces sweet Italian sausage, crumbled
4-6 cups chicken or vegetable stock (we like Kitchen Basics brand), divided
3 large stalks celery, sliced
1 medium yellow onion, chopped
1 large apple, cored, peeled and diced (we used Granny Smith)
1/2 cup dried cranberries
1 cup butter, divided
1 tablespoon poultry seasoning
1/2 cup fresh parsely, chopped
Salt and pepper, to taste
Directions
Make the bread cubes: Preheat oven to 350 F. Place cubed bread in a single layer on a large baking sheet and bake for 10 minutes, tossing once halfway through cooking. You want the bread cubes slightly tender in the middle and hard on the edges, but not browned. Once bread has cooked remove from oven and set aside.

Heat a large skillet to medium. Add sausage and sauté until sausage is cooked through and slightly browned, about 5-7 minutes. Remove sausage from pan with a slotted spoon and set aside on a paper towel to drain.

In the same pan, add 1/2 cup of butter, the onions, apples and celery. Cook until the vegetables are softened and the onions become slightly browned on the edges, about 15-20 minutes. Add poultry seasoning and parsley and cook for one more minute. Remove form heat and season with salt and pepper to taste.

In a very large mixing bowl, gently toss vegetable mixture, bread cubes and sausage to combine. Add 3 cups of stock and fold. Continue to add about 1/4 cup stock at a time and fold, until the stuffing is moist but not soggy. Season with salt and pepper to taste.

Put stuffing into a large glass baking dish, making sure not to overfill the pan. You will have extra stuffing; put into a smaller baking dish and save for leftovers.

Dot stuffing with the remaining butter. At this point you can cover the stuffing and refrigerate for up to 24 hours or bake immediately for serving.

To bake stuffing, place in a 375 F oven for 45 minutes, until the top becomes crispy and browned.
Apple, Sausage and Cranberry Stuffing
This stuffing recipe is practically a meal on its own; it's loaded with lots of savory sausage, dried fruits and, of course, onions. The secret to this recipe is making your own bread cubes from good-quality bread -- it's totally worth the effort! This recipe makes one 9" x 13" pan plus leftovers for the next day.
PREP TIME
30 minutes
COOK TIME
1 hour / 15 mins
Looking for inspiration? Try these recipes:
Bacon Burgers with Bacon-Onion Balsamic Jam
Bacon Burgers with Bacon-Onion Balsamic Jam
Shauna's Epic Mac & Cheese
Shauna's Epic Mac & Cheese
Osso Buco con Risotto alla Parmigiana
Osso Buco con Risotto alla Parmigiana
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Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak