Walker River Cooling and Nevada Fresh Pak
In 2009, we planted romaine for the Nunes team. Our partnership has been a natural progression of two family companies coming together to become smarter and more efficient. Our operations completely complement each other.

According to David Peri, “The Nunes family possess the same work ethic as our family does. They are hardworking honest leaders and innovators that care about the industry. Their level of expertise in harvesting, cooling, sales and marketing is unsurpassed. Our combined set of skills, along with our great people, truly create the perfect match.”

Nevada Fresh Pak, a Peri & Sons Farms company and the Nunes Company each bring a set of unique strengths, talents, resources and perspectives to the table. Our ability to work so well together as a team and to communicate and execute on shared goals and objectives is key to our ongoing success.
This exciting project reinforces our belief that Nevada’s Future is Fresh
“This venture is a great example of the success we’re witnessing across Nevada. I am proud to congratulate and thank this hometown company for investing in the region and bringing good paying jobs to Lyon County,” said Nevada Governor, Brian Sandoval. “The commitment of these two-family run companies shows their ability to creatively and strategically meet the demands of the marketplace. Nevada is proud to be a part of this vision and the positive impact it will have on our community.”

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
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:
Kerala Prawn Curry
Kerala Prawn Curry
Mongolian Beef
Mongolian Beef
Osso Buco con Risotto alla Parmigiana
Osso Buco con Risotto alla Parmigiana
Nevada Fresh Pak