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 Lentil Soup
Ingredients
4 tablespoons bacon fat or butter
1 large yellow or white onion, diced
2 stalks celery, diced
2 carrots, diced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
12 cups vegetable stock
2 cups French lentils
1 pound boneless, skinless chicken thighs
Salt and pepper, to taste
Directions
Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 more minutes.

Add the chicken stock and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken thighs. Cover and continue cooking for 1 hour. Remove the chicken thighs and put them on a plate to cool.

Working in batches, blend about half of the lentil soup until it’s thick and creamy. Stir the pureed soup back into the pot. Using two forks, shred the chicken and return it to the pot. Season with salt and pepper to taste. Serve immediately.
Chicken Lentil Soup
To make this recipe vegetarian, substitute olive oil for the butter and omit the chicken. This recipe serves 8-10.
PREP TIME
20 minutes
COOK TIME
1 hour / 20 mins
Looking for inspiration? Try these recipes:
Split Pea Soup
Split Pea Soup
Picadillo a la Habanera
Picadillo a la Habanera
Grilled Vegetable Wrap
Grilled Vegetable Wrap
Nevada Fresh Pak