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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Chicken Burrito Bowls
Ingredients
For the salad:
1 pound boneless, skinless chicken breasts
2 tablespoons store-bought taco seasoning
3 tablespoons white flour
2 tablespoons olive oil
1 15-ounce can of corn kernels (or the kernels from a fresh ear if available), drained
1 15-ounce can black beans, washed and drained
1 tomato, chopped
1/2 red onion, minced
1 cup white rice
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 cups chicken stock or broth
2 large heads or hearts of Romaine lettuce, torn into bite-sized pieces
Juice of 1 lime
Salt and pepper, to taste

For the dressing:
2 tablespoons prepared ranch seasoning mix
1 tomatillo
1/2 jalapeño pepper, minced
1/2 cup regular mayo
Directions
Prepare the chicken: With a meat mallet or the bottom of a heavy glass, pound the chicken breasts out until they are thin and tenderized. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Dredge each piece of the chicken breasts in the flour mixture.

Heat olive oil in a non-stick frying pan to medium-high. Place chicken in the pan and cook for 4 minutes on either side, or until the juices run clear. Remove from heat and set aside.

While the chicken is cooking, prep the rice: Combine the rice, chicken stock or broth, and the minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through, about 15-20 minutes. Once the rice is cooked through and has absorbed all the liquid, stir in the juice of one lime and 3 tablespoons of the chopped cilantro. Season to taste with salt and pepper.

Make the dressing: In a glass covered jar, add all dressing ingredients, close lid tightly, and shake the jar until all ingredients are thoroughly combined. Set aside.

To assemble the salad, place lettuce in a large serving bowl, top with rice, corn, black beans, tomato, onion and sliced chicken. Drizzle with dressing and serve immediately.
Chicken Burrito Bowls
This burrito-in-a-bowl is heavy on the greens, feeds a crowd, and is absolutely delicious. This recipe serves 8 people.
PREP TIME
20 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Layered Frittata with Leeks, Swiss Chard and Tomatoes
Layered Frittata with Leeks, Swiss Chard and Tomatoes
Autumn Vegetable Roast
Autumn Vegetable Roast
Ribollita
Ribollita
Nevada Fresh Pak