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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Green Curry with Chicken
Ingredients
1 tablespoon neutral-flavored oil
1/4 cup green curry paste
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon finely grated lime zest
1 medium red or yellow onion, sliced into 1/4-inch strips
1 teaspoon kosher salt
1 red bell pepper, sliced into 1/4-inch strips
1 cup homemade chicken stock or low-sodium chicken broth
4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)
1 (14-ounce) can coconut milk
1/4 cup basil leaves
1 tablespoon fresh lime juice
Additional basil leaves and sliced hot pepper, for garnish
Directions
Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Garnish with extra basil leaves and hot pepper.
Green Curry with Chicken
Store-bought curry paste makes this Thai dish a snap to put together, making it a good weeknight meal option. Serve over white rice or rice noodles, if you like.
PREP TIME
5 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Summer Garden Salad
Summer Garden Salad
BBQ Bloomer Onion
BBQ Bloomer Onion
Lentil and Eggplant Soup
Lentil and Eggplant Soup
Nevada Fresh Pak