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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Kale and Mushroom Linguine
Ingredients
12 ounces linguine
2 tablespoons olive oil
1/2 medium sweet or yellow onion, chopped
6 – 7 large garlic cloves, chopped
2 pounds mushrooms, sliced (we used Crimini, but use whatever you like)
1 bunch kale, sliced into ribbons
1/2 cup vegetable stock
4 ounces parmesan cheese, plus more to garnish
Salt and fresh cracked pepper, to taste
Directions
In a large pot cook pasta to al dente according to package instructions. Drain in colander and set side.

In the same pot, heat olive oil over medium heat. Add onions and sauté for 4 minutes. Add garlic and mushrooms and sauté until the mushrooms begin to release their moisture, about 4-5 minutes. Add the kale and cook until the kale wilts.

Add the pasta and stock to the vegetable mix and hat until stock is warmed through and begins to thicken. Remove from heat, add cheese and toss to combine. Garnish with extra cheese and serve right away.
Kale and Mushroom Linguine
This weeknight pasta is a snap to put together and full of good-for-you leafy greens. Use whole wheat pasta in lieu of the white to up the fiber content. Omit the cheese to make this recipe vegan.
PREP TIME
10 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Lebanese Tabbouleh
Lebanese Tabbouleh
Thai It Up Steak Salad
Thai It Up Steak Salad
Spicy Tomato and Shrimp Soup
Spicy Tomato and Shrimp Soup
Nevada Fresh Pak