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
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 and Pepper Stew
1 pound boneless, skinless chicken thighs
1 large bell pepper, cored, seeded and sliced into wide strips
1 large yellow onion, chopped
4 cloves garic, minced
1 16-ounce can pinto beans, rinsed and drained
1 14-ounce can crushed tomatoes
4 cups chicken or vegetable stock (we like Kitchen Basics brand)
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 bay leaf
1/2 cup fresh chopped Italian parsley, plus more for garnish
Salt and pepper, to taste
Heat a dutch oven or large, heavy skillet to medium-high and add 1 tablespoon oil. Season chicken on both sides with salt and pepper. Cook chicken until the outside is beginning to brown, about 4 minutes on each side. Remove chicken from pan and set aside.

Lower heat to medium. Add remaining tablespoon of oil. Add onions and sauté until onions become fragrant and are beginning to brown, about 5 minutes. Add garlic and peppers and cook for another two minutes.

Add your chicken, stock, tomatoes, beans, oregano, bay leaf and parsley to pan. Stir gently to combine, cover and simmer for about 20 minutes, until chicken is cooked through.

Remove chicken pieces from the stew and break up lightly with a fork. Add chicken back to pan. Discard bay leaf. Season with salt and pepper, garnish with parsley, and serve warm.
Chicken and Pepper Stew
This fragrant and flavorful stew is a snap to put together, making it an excellent weeknight meal option. We like to serve this on a bed of steamed rice or with crusty buttered bread for mopping up all of the tasty broth.
10 minutes
30 minutes
Looking for inspiration? Try these recipes:
Wild Rice and Dried Fruit Pilaf
Wild Rice and Dried Fruit Pilaf
Easy Chicken Tikka Masala
Easy Chicken Tikka Masala
Mushroom, Zucchini and Chickpea Sauté
Mushroom, Zucchini and Chickpea Sauté
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak