Walker River Cooling and Nevada Fresh Pak
In 2009, we planted romaine for the Nunes team. Our partnership has been a natural progression of two family companies coming together to become smarter and more efficient. Our operations completely complement each other.

According to David Peri, “The Nunes family possess the same work ethic as our family does. They are hardworking honest leaders and innovators that care about the industry. Their level of expertise in harvesting, cooling, sales and marketing is unsurpassed. Our combined set of skills, along with our great people, truly create the perfect match.”

Nevada Fresh Pak, a Peri & Sons Farms company and the Nunes Company each bring a set of unique strengths, talents, resources and perspectives to the table. Our ability to work so well together as a team and to communicate and execute on shared goals and objectives is key to our ongoing success.
This exciting project reinforces our belief that Nevada’s Future is Fresh
“This venture is a great example of the success we’re witnessing across Nevada. I am proud to congratulate and thank this hometown company for investing in the region and bringing good paying jobs to Lyon County,” said Nevada Governor, Brian Sandoval. “The commitment of these two-family run companies shows their ability to creatively and strategically meet the demands of the marketplace. Nevada is proud to be a part of this vision and the positive impact it will have on our community.”

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
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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Herby Mushroom and Onion Sauté
16 large cremini or white mushrooms, cleaned and quartered *
1 large sweet onion, diced
2 tablespoons olive oil
3 tablespoons butter (or olive oil)
1/2 cup Italian parsley, chopped
3/4 sprigs thyme
1 teaspoon salt
Additional salt and pepper, to taste
In a large skillet, heat olive oil and butter to medium. Add onions, mushrooms and thyme. Cook, stirring about every five minutes, until the mushrooms and onions turn a deep, caramel brown. This entire process should take about 25-30 minutes.

About halfway through the cooking process, add one teaspoon salt to the pan and stir gently.

Once the mushrooms and onions are cooked, remove the thyme stems, add the parsley and sauté for another minute or two, just to wilt the parsley slightly. Season with salt and pepper to taste.

Cooking tip: Never, ever wash your mushrooms under water to clean them -- they will soak up the water like a sponge and will lose their flavor. To clean the mushrooms, just brush them lightly with a clean kitchen towel.
Herby Mushroom and Onion Sauté
This show-stopper of a recipe uses just a handful of ingredients and can be used as a topping for eggs, baked potatoes, pasta, beef and poultry or served with crusty bread as a satisfying snack or party appetizer. The secret is to cook the mushrooms and onions low and slow to get a deep flavor and to caramelize the sugars in the onions. Omit the butter and replace with olive oil to make this recipe dairy-free and vegan-friendly.
5 minutes
30 minutes
Looking for inspiration? Try these recipes:
Bacon and Onion Quiche
Bacon and Onion Quiche
Pasta with Sausage, Tomatoes and Cream
Pasta with Sausage, Tomatoes and Cream
Braised Chicken, Olive and Artichokes
Braised Chicken, Olive and Artichokes
Nevada Fresh Pak