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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Chicken Burrito Bowls
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
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.
20 minutes
30 minutes
Looking for inspiration? Try these recipes:
Cauliflower and Onion Casserole
Cauliflower and Onion Casserole
Southwestern Cracker Bites
Southwestern Cracker Bites
Pork Tenderloin and Onion Jam Sliders
Pork Tenderloin and Onion Jam Sliders
Nevada Fresh Pak