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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Caramelized Onion Pretzel Rolls
Ingredients
2 tablespoons unsalted butter
2 small yellow onions, cut into 1/4-inch dice
1 teaspoon kosher salt
1 cup warm water (105 to 115 degrees F)
1 package active dry yeast
2 3/4 cups bread flour, plus more for dusting
1 teaspoon granulated sugar
2 teaspoons vegetable oil, plus more for greasing
1/4 cup pretzel salt or other coarse salt
1 tablespoon caraway seeds, lightly crushed
1/4 cup baking soda
Directions
Melt the butter in a small skillet over medium heat. Add the onions and 1/2 teaspoon of the salt and cook until softened and caramelized, about 20 minutes. Transfer to a small bowl and cool completely.

Pour the water into the bowl of a stand mixer with the hook attachment and sprinkle in the yeast. Let the mixture rest until it bubbles, about 4 to 6 minutes.

Meanwhile, sift together the flour, sugar and remaining 1/2 teaspoon salt into a large bowl and stir to combine. Add the flour mixture and caramelized onions into the mixer and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes.

Grease a large mixing bowl with 1 teaspoon of the oil. Form the dough into a ball and place it in the bowl, gently turning until coated. Cover with a clean, damp towel and let rest in a warm place until the dough rises 1 1/2 times in size, 35 to 40 minutes. Meanwhile, line a baking sheet with parchment paper and evenly coat it with the remaining oil. Set aside.

Transfer the dough to a clean, lightly-floured surface. Punch down the dough and knead until smooth and no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, and form into 4-inch-long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4-inch-deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20 to 25 minutes.

Place one rack on the very top shelf of the oven and another on the bottom shelf. Preheat the oven to 425 degrees F. Stir together the pretzel salt and caraway seeds in a small bowl and set aside.

Line 1 baking sheet with a dry towel and another baking sheet with greased parchment or a silicone mat. Bring 8 cups of water to a boil in a deep straight-sided skillet, and then stir in the baking soda. Boil 4 of the rolls, flipping in the water, 1 minute, and then transfer to the towel-lined baking sheet using a slotted spoon. Repeat with the remaining rolls. Let the rolls dry for 1 minute before transferring to the parchment-lined baking sheet and sprinkling with the caraway salt.

Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes, and then switch to the bottom shelf and continue baking until cooked through, 2 minutes longer.

Let the rolls rest 10 minutes on the baking sheet. Serve warm, with good German mustard or use as rolls for various sandwiches.
Caramelized Onion Pretzel Rolls
This Oktoberfest staple is sweetened by the flavor of slowly caramelized onions and spiced with crushed caraway seeds. Serve alongside your favorite sausage and spicy mustard for a true German treat!
PREP TIME
30 minutes
COOK TIME
2 hours / 0 mins
Looking for inspiration? Try these recipes:
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Moroccan Carrot Soup
Moroccan Carrot Soup
Veggie and Avocado Sandwich
Veggie and Avocado Sandwich
Nevada Fresh Pak