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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Mac n' Cheese with Bacon and Onions
Ingredients
4 cups large elbow noodles
8 tablespoons butter
2 medium red, yellow or sweet onions, thinly sliced
10 slices bacon
1/4 cup flour
1 1/4 cups chicken or vegetable stock
1 1/4 cup whole milk
2 eggs, whisked
1/2 cup Gruyere cheese, grated
1/2 cup sharp cheddar, grated
1/2 cup Asiago or Parmesan, grated
1/2 cup Gorgonzola
Salt And pepper, to taste
Directions
Preheat oven to 350 degrees.

Bring a large pot of water to a boil and add 2 tablespoons salt. Cook macaroni for 6 minutes. Drain and set aside. This step is important -- the noodles with be very al dente, but do not cool longer that 6 minutes or the final product will be soggy.

Fry bacon until slightly crispy. Drain on a paper towel.

Melt 4 tablespoons butter in a skillet and sauté onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 2 minutes, until the flour just starts to turn a tan color. Whisk in milk and stock and cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste.

Slowly add 1/2 cup of the hot milk mixture into the whisked eggs, whisking constantly. You want to temper the eggs, being sure not to scramble them. Pour the entire egg and milk mixture back into the remaining milk mixture. Remove from heat.

Add cheeses to milk mixture and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.
Mac n' Cheese with Bacon and Onions
This totally over-the-top casserole is loaded with crispy bacon and lots of gooey cheese. In spite of what a show-stopper this one is, it's surprisingly quick to put together. So make this and be the hero of your next pot-luck or BBQ!
PREP TIME
20 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Vegetarian Moussaka
Vegetarian Moussaka
Beet Risotto
Beet Risotto
Three Bean Salad
Three Bean Salad
Nevada Fresh Pak