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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Greek Gyros
Ingredients
For the Gyro Meat:
1 pound ground lamb
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh oregano leaves
1/2 yellow onion, cut into 1-inch chunks
1 clove garlic, sliced

To Serve:
Pita bread
Cucumber-yogurt sauce
Tomato, coarsely chopped
Red onion, thinly sliced
Directions
Make the Gyro Meat:
In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.

Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion and garlic. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.

Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.

Adjust the oven rack to the highest position and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces. Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes.

To Assemble the Gyros:
Warm up the bread either in the microwave, on the stovetop or in the oven. Top each with a spoonful of cucumber-yogurt sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.
Greek Gyros
So much better than takeout, our homemade version of Greek Gyros is much lower in fat and salt. Customize the sandwiches to your liking by adding Greek olives or a cucumber-yogurt sauce.
PREP TIME
1 hour / 15 mins
COOK TIME
35 minutes
Looking for inspiration? Try these recipes:
Mixed Vegetable Bake
Mixed Vegetable Bake
Open-Faced Smoked Salmon Sandwich
Open-Faced Smoked Salmon Sandwich
Armenian Manti
Armenian Manti
Nevada Fresh Pak