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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Leftover Turkey Pot Pie
Ingredients
1/2 cup unsalted butter
1/2 cup yellow onion, chopped
1/2 cup carrot, chopped
1 cup celery, chopped
3 cups shredded turkey or chicken
1/4 cup flour
3 cups chicken or vegetable broth, plus a bit more if needed
1/4 cup dry white wine or sherry (optional)
1/2 teaspoon ground nutmeg
Leaves from 2-3 sprigs of thyme
1/4 cup plus one tablespoon heavy cream, divided
1 package store-bought pie crust
1 egg
Salt and pepper, to taste
Directions
Preheat your oven to 375 F.

Melt butter in a large skillet over medium-high heat. Add onion, carrots, and celery. Cook until translucent, about 3 minutes.

Add the turkey meat and sprinkle flour on top. Stir to combine and cook for one minute to get rid of the raw flour taste. Add broth and wine (if using) and stir until mixture begins to thicken, about two minutes. Add 1/4 cup cream and cook for one more minute. If the mixture becomes to thick, add a bit more stock. Remove from heat and add thyme leaves, nutmeg and salt and pepper.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Vent the crust with a fork.

Whisk the egg and 1 tablespoon cream together and brush the crust with the egg wash.

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling. If the crust begins to get too brown, tent with aluminum foil.

Let rest for about 10 minutes before serving.
Leftover Turkey Pot Pie
Just in case you were wondering what to do with all of the leftover Thanksgiving turkey, we thought we'd offer up this fantastic home-made pot pie recipe. Pot pie is not difficult to make, and we made the job even easier by using store-bought pie crust. This recipe makes 12 servings.
PREP TIME
15 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Cheesy Sweetie Sweet Onion Dip
Cheesy Sweetie Sweet Onion Dip
Healthy Fruit and Veggie Chopped Salad
Healthy Fruit and Veggie Chopped Salad
Navy Bean & Ham Soup
Navy Bean & Ham Soup
Nevada Fresh Pak