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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Grilled Halloumi and Orange Salad
Ingredients
For the salad:
1 8-ounce package Halloumi cheese, cut into 1/2" slices
10 ounces baby arugula or spinach, washed and dried
2 medium or 4 small oranges, peeled, pith removed and sectioned (we used Clementines, but use whatever variety looks fresh and sweet that you can find)
1 cup cherry or grape tomatoes, washed, dried and halved
1/4 cup pomegranate arils
1/2 red or sweet onion, thinly sliced
2 teaspoons olive oil

For the vinaigrette:
1/4 cup rice or white wine vinegar
2 1/2 tablespoons orange marmalade
1 tablespoon water
1 teaspoon honey
1/2 teaspoon smoked paprika
1/2 red or sweet onion, minced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
Directions
Make the vinaigrette: In a lidded glass jar, combine all vinaigrette ingredients and shake vigorously, until oil begins to emulsify and dressing thickens. Set aside.

Assemble the salad: Layer greens, oranges, tomatoes, pomegranate and onion in a serving bowl. Set aside while you gill the Halloumi.

Heat a grill or grill pan to medium-high. Brush Halloumi slices on both sides with olive oil. Grill each side for about two minutes, until cheese begins to brown on edges and soften in the middle. Remove from heat.

Place Halloumi on top of salad and drizzle with vinaigrette. Serve immediately.
Grilled Halloumi and Orange Salad
This sweet and savory gets its distinctive flavor from creamy, salty grilled Halloumi cheese and a smoky orange vinaigrette. It makes a satisfying lunch or light dinner.
PREP TIME
5 minutes
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Roasted Chicken with Sweet Onions
Roasted Chicken with Sweet Onions
Shepherd's Pie
Shepherd's Pie
Tex-Mex Loaded Sweet Potatoes
Tex-Mex Loaded Sweet Potatoes
Nevada Fresh Pak