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
Layered Frittata with Leeks, Swiss Chard and Tomatoes
Ingredients
4 cups swiss chard, cleaned and cut into bite size pieces (1 large bunch of chard)
2 cups of leeks, thinly sliced
1 cup cherry tomatoes, sliced
6 organic eggs
2 tablespoons plain Greek yogurt
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped
1/8 teaspoon freshly ground nutmeg
2 tablespoons olive oil
Directions
Preheat oven to 375 degrees. Prepare vegetables as directed and set aside.

Whisk the eggs, yogurt, ½ teaspoon sea salt, pepper and nutmeg together until the eggs are frothy and only very small lumps of yogurt remain.
In a ten-inch ovenproof skillet, heat the olive oil over medium heat. Add the leeks with a pinch of salt and sauté until just golden. Place the swiss chard on top of the leeks and add a pinch of salt. Cover, and allow the chard to steam for 2 minutes, just until the greens
begin to wilt. Remove the cover and arrange the tomatoes on top of the greens.

Pour the egg mixture on top of the tomatoes and make sure it seeps through the greens. Sprinkle the top with Parmesan cheese and almond flour.

Bake the frittata for 10 to 15 minutes or until the eggs have set. Remove it from the oven, and heat the broiler. Place the frittata under the broiler and cook for 1 minute or until the cheese and almonds are golden brown. Serve immediately, or at room temperature.

Storage: Store refrigerated in an airtight container for 3 days

Notes: You can make this a dairy free frittata by substituting the yogurt for two tablespoons of water and eliminating the parmesan cheese. No chard in the house, fresh spinach or kale will do.
Layered Frittata with Leeks, Swiss Chard and Tomatoes
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo credit: Leo Gong
PREP TIME
10 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Chicken Stew with Red Onions and Carrots
Chicken Stew with Red Onions and Carrots
Grilled Vegetable Wrap
Grilled Vegetable Wrap
Pulled Pork BBQ Nachos
Pulled Pork BBQ Nachos
Nevada Fresh Pak