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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Easy Chilaquiles Verdes
Ingredients
For the tortilla chips:
16 corn tortillas
1 tablespoon olive or vegetable oil
1 teaspoon sea salt

For the salsa verde mixture:
2 teaspoons extra-virgin olive oil
3 cups store-bought salsa verde
2-3 tablespoons chopped fresh cilantro

Toppings
1 avocado, diced
1/2 cup crumbled Cotija, queso fresco or jack cheese
1/4 cup chopped red or white onions
1/4 chopped cilantro
Directions
Bake the chips: Preheat the oven to 400 degrees F with racks in the upper-middle and lower-middle positions. Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans. Season with salt. Bake chips for 5-7 minutes, until they are turning brown and crispy. Keep your eyes on the chips to make sure they do not burn as it happens fast.

Once the chips are out of the oven, warm olive oil in a large, non-reactive skillet or Dutch oven over medium heat. Add the salsa verde.

Raise the heat to medium-high and bring the mixture to a simmer, then remove the skillet from the heat. Stir in the tortilla chips and cilantro until all of the chips are lightly coated, then cover and let the mixture rest (off the heat) until the chips have softened slightly, about 2 to 5 minutes.

Uncover the pot and add the toppings. Serve right away.
Easy Chilaquiles Verdes
Our version of this traditional Mexican peasant dish is made lighter with home baked tortilla chips and easier by using store-bought salsa verde. Serve topped with a fried egg, if you like.
PREP TIME
25 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Roasted Eggplant and Feta Dip
Roasted Eggplant and Feta Dip
Gnocchi with Spinach and Mushrooms
Gnocchi with Spinach and Mushrooms
Zucchini Lasagna
Zucchini Lasagna
Nevada Fresh Pak