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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Camarones en Aguachile
Ingredients
1 pound extra large shrimp, peeled and deveined, rinsed and patted dry
Juice of 8 fresh limes, divided
4-5 serrano peppers, stems removed
2 tablespoons olive oil
1 red onion, thinly sliced
1 cucumber, peeled and thinly sliced
4 tablespoons fresh chopped cilantro, divided
Salt and pepper, to taste
Directions
Place shrimp in a non-reactive shallow glass dish. Add half of the lime juice and season lightly with salt. Cover and chill while you prepare the rest of the salad.

Add serranos, remaining lime juice, oil and half of the cilantro. Blend and season with salt to taste. Add mixture to shrimp. Layer onions and cucumber over the shrimp, cover and refrigerate for another 30 minutes. The shrimp should have turned opaque at this point. Stir gently to combine ingredients, season with pepper and serve.
Camarones en Aguachile
This spicy, fresh recipe is a traditional Mexican favorite and once you try it, we think you'll see why! Shrimp are cooked in lime juice and serrano and topped with lots of fresh onion and cucumber. If you're apprehensive to cook the shrimp with the lime, you can parboil the shrimp for about three minutes in salted, boiling water and drain before preparing this dish. Serve with corn tostadas and fresh avocado.
PREP TIME
10 minutes
COOK TIME
0 minutes
Looking for inspiration? Try these recipes:
Pork Tenderloin and Onion Jam Sliders
Pork Tenderloin and Onion Jam Sliders
Caramelized Onion Breakfast Bake
Caramelized Onion Breakfast Bake
Easy Sweet and Sour Pork
Easy Sweet and Sour Pork
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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