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
Easy Beef Bourguignon
Ingredients
6 slices bacon, cut in 1-inch pieces
3 poundsbeef rump or 3 pounds chuck, cut in 1 1/2-inch cubes
3 large carrots, peeled and sliced diagonally
1 medium onion, cubed
3 tablespoons flour (use corn starch to make this recipe gluten-free)
14 ounces low sodium beef broth (about 2 cups)
1 tablespoon tomato paste
2 teaspoons garlic, minced
1 teaspoon dried thyme
1 whole bay leaf
14 ounces white pearl onions, peeled (I use frozen, thawed and drained)
1 pound cremini mushroom, sliced
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup red wine
Nonstick cooking spray
Directions
Cook bacon in a frying pan over medium heat. Remove and drain most of the grease out of the pan. Set bacon aside.

Add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in slow-cooker that has been coated with cooking spray.

Add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir). Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoon salt and pepper and add to crock-pot.

Cook mushrooms and 1 teaspoon salt in same pan (use cooking spray if needed). Stir in flour (or corn starch). Add broth, mix well until you get a thick mushroom gravy and add as top layer in slow-cooker. Cover and cook on low 7 hours.

Add wine about an hour before serving (at 6 hours of cooking in crock-pot) and stir. Continue cooking. Serve alone with crusty bread or with noodles.
Easy Beef Bourguignon
This classic French peasant dish was made famous in the states by master chef Julia Child, and is now being made much easier to prepare by us. Assemble this dish in the morning, turn on the slow-cooker and come home to an amazing meal sure to please your diners!
PREP TIME
20 minutes
COOK TIME
7 hours / 20 mins
Looking for inspiration? Try these recipes:
The Ultimate Veggie Sandwich
The Ultimate Veggie Sandwich
Easy Huevos Rancheros
Easy Huevos Rancheros
Spinach Manicotti
Spinach Manicotti
Nevada Fresh Pak