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 Enchiladas
1 pound ground beef
1 medium yellow or white onion, chopped
1/2 red bell pepper, chopped
1 2-ounce can chopped black olives (optional)
2 cups shredded cheddar cheese
1 20-ounce can enchilada sauce
1 tablespoon olive or vegetable oil
8 flour tortillas
Guacamole and sour cream, for garnish
Preheat your oven to 350 F.

Heat a large skillet to medium. Add olive oil, onions, peppers and beef. Cook until beef is cooked through and onions are starting to lightly brown. Remove from heat and add 1 cup enchilada sauce, 1 cup cheddar cheese and the olives. Stir gently to combine.

In a 9" x 13" glass baking dish, lay out each tortilla and spoon about 1/8th of the ground beef mixture down the center. Roll up and place seam side down in your baking dish. Continue with the remaining tortillas and meat mixture.

Pour remaining sauce over the rolled up enchiladas and sprinkle the remaining cheese on top.

Bake for about 30 minutes till cheese is bubbly and tortillas are just beginning to brown.
Easy Beef Enchiladas
Our version of this Mexican comfort food uses just a handful of ingredients, and is easy and fast to put together, making it an excellent weeknight option. You can assemble the enchiladas and refrigerate up to 8 hours in advance before baking. Serve topped with guacamole and sour cream, if you like.
10 minutes
30 minutes
Looking for inspiration? Try these recipes:
Onion and Cauliflower Biryani
Onion and Cauliflower Biryani
Buffalo Chicken Penne Bake
Buffalo Chicken Penne Bake
Spanakopita (Greek Spinach Pie)
Spanakopita (Greek Spinach Pie)
Nevada Fresh Pak