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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Beet and Bean Veggie Burgers
Ingredients
3 large red beets (about 1 pound)
1/2 cup cooked brown rice
1 medium yellow onion, finely chopped
3 to 4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup oat flour
2 (15.5-ounce) cans black beans
1/4 cup prunes, finely chopped
2 tablespoons olive oil, divided
2 teaspoons smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg
Salt and pepper, to taste
To serve: split multigrain buns, baby greens, sliced cheese
Directions
Cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the brown bits on the bottom of the pan. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Add the prunes. Pulse in quick bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl.

Grate the roasted beets: Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. Save the beet juice for another purpose (it makes a great smoothie!).

Transfer the beets, rice, and onion mixture to the bowl with the beans. A remaining tablespoon olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Season with salt and pepper to taste. Add the oatmeal flour and egg, and mix mixture thoroughly.

Refrigerate the burger mix 2 hours, or up to 3 days: Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

One mixture is cooled, shape into patties. Fry over medium-high heat in vegetable or olive oil until edges are brown and crispy. Flip and cook the other side.

To assemble, place the patties on the bottom side of your bun, and add cheese and greens. Top with remaining half of bun. Serve and enjoy!
Beet and Bean Veggie Burgers
These ruby-colored beauties are loaded with fiber and nutrients, and are absolutely amazing. This recipe makes 6 patties; you can prepare the patties in advance, freeze in between sheets of wax paper, defrost and cook when you're ready to eat.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
All American Chili
All American Chili
Marinated Tofu and Grilled Veggie Sandwiches
Marinated Tofu and Grilled Veggie Sandwiches
Beef Stroganoff
Beef Stroganoff
Nevada Fresh Pak