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
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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Baked Brie with Jammy Onions
Ingredients
I large wheel of brie
1 tablespoon vegetable oil
2 large red onions, cut into slivers
1/2 cup balsamic vinegar
3 tablespoons light brown sugar
1/2 teaspoon ground allspice (optional)
Handful of leafy greens or watercress, for garnish (optional)
Directions
Heat a large skillet to medium and add oil. Sauté onions until they turn a deep caramel color and begin to release their water, about 15-20 minutes, stirring occasionally. Add vinegar and brown sugar and continue to cook until the vinegar reduces and sugar caramelizes, about 5 minutes. Be careful to stir frequently at this point so as not to burn the sugar. Once the onions have taken on a jam-like consistency, remove from heat and set aside.

Preheat your oven to 350 F. Place brie wheel on a non-stick baking sheet and bake for 7-10 minutes, until brie begins to soften.

Remove brie from oven, place on a serving dish and top with about 1/2 cup of the onion mixture, more if you like. Top with greens, if desired and serve immediately.
Baked Brie with Jammy Onions
This show-stopper of an appetizer is creamy, savory, sweet and insanely delicious. This recipe makes more than enough onions for the brie; use the extra onions to top a grilled cheese sandwich or burger. Serve the brie with crackers or crusty bread.
PREP TIME
5 minutes
COOK TIME
35 minutes
Looking for inspiration? Try these recipes:
BBQ Pork Belly Sliders with Pickled Onions
BBQ Pork Belly Sliders with Pickled Onions
Lager and Onion Mustard
Lager and Onion Mustard
Cabbage Rolls
Cabbage Rolls
Nevada Fresh Pak