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.
Select at least one category at left
Cauliflower and Onion Casserole
Ingredients
1 tablespoon olive oil
2 slices crusty bread, cut into 1/2" cubes
1/2 cup freshly grated Parmesan, divided
1 cup Gruyére cheese, shredded
7-8 cups cauliflower florets (about 1 large head)
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, chopped
3 tablespoons flour
2 teaspoons chopped fresh thyme leaves
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat your oven to 375 F.

In a small bowl, combine olive oil, bread cubes and 1/4 cup Parmesan; set aside.

Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.

Melt butter in a large skillet over medium heat. Add onion and cook until onion becomes translucent, about 5-6 minutes. Add garlic and sauté for another two minutes. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes.Add thyme leaves, nutmeg and season with salt and pepper to taste.

Stir in cauliflower, Gruyére and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes.

Put mixture into a greased baking dish and top with breadcrumb mixture. Bake for 20-25 minutes, until casserole is golden and bubbling. Serve right away.
Cauliflower and Onion Casserole
Cut down the carbs in your holiday meal with this savory, creamy casserole. Gruyére is the classic cheese for a gratin, and although it is darn good, it can be a little pricey. Feel free to use a good Swiss in lieu of the Gruyére, if you like. This recipe serves 6.
PREP TIME
15 minutes
COOK TIME
40 minutes
Looking for inspiration? Try these recipes:
Patti Maloy’s Marinara Sauce
Patti Maloy’s Marinara Sauce
Pasta with Sausage, Tomatoes and Cream
Pasta with Sausage, Tomatoes and Cream
Layered Ratatouille
Layered Ratatouille
Nevada Fresh Pak