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.
Select at least one category at left
Indian Butter Chicken
Ingredients
1 tablespoon butter
1 tablespoon vegetable oil
1 pound chicken breasts, cut into 1inch pieces
1 yellow onion, diced
3 garlic cloves, minced
3 teaspoons store-bought garam masala paste (we like Patak's brand)
1 tablespoon fresh-grated ginger
1/2 tsp cayenne pepper (optional)
1 14-ounce can tomato sauce
2 cups whole-milk yogurt
Salt and pepper, to taste
Additional yogurt, lime and cilantro, for garnish
Directions
Heat a large skillet to medium-high. Add oil and cook the chicken, flipping once, until each side is browned. Remove from heat and set aside.

Lower the same pan to medium and add 1 tablespoon butter. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger and cayenne (if using). Stir to combine, and cook for about 45 seconds before adding the tomato sauce.

Bring the mixture to a simmer and let cook for five minutes. Add the yogurt and chicken and simmer for about 10 minutes. Season with salt and pepper to taste.

Serve garnished with lime and cilantro, alongside rice and naan.
Indian Butter Chicken
Our version of this Indian classic is made lighter by substituting whole yogurt for the cream, and made easier to prepare by using a store-bought spice blend. Serve with steamed rice, naan and additional yogurt, for garnish.
PREP TIME
10 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Summer Garden Salad
Summer Garden Salad
Potato, Mushroom and Onion Skillet
Potato, Mushroom and Onion Skillet
Chili con Carne
Chili con Carne
Nevada Fresh Pak