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
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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Mahogany Chicken Wings
Ingredients
For the mahogany sauce:
1/3 cup soy sauce or tamari
1/2 cup honey
1/4 cup molasses
2 tablespoons sweet Thai chili sauce
1 teaspoon ground ginger
1 small yellow or white onion, very finely minced
2 garlic cloves, smashed and minced
Sesame seeds and sliced green onion, for garnish

For the wings:
1 pound wings, separated into flappers and drumettes (ask your butcher to do this if you don't know how)
Directions
Make the mahogany sauce: Whisk together all sauce ingredients in a non-reactive bowl.

Preheat your grill to medium-low. Brush the wing pieces with sauce. Grill for 30 minutes total, turning the wing pieces over every 5 minutes and brushing with more sauce each time you flip the wings. If you are unsure if the wings are cooked all the way through, use a meat thermometer to take the internal temperature. The wings should be 165°F.

Once the wings are cooked, remove from heat, garnish with green onion and sesame seeds. Serve immediately.
Mahogany Chicken Wings
These Asian-inspired chicken wings are sweet, spicy and totally addictive. The secret to getting a crispy coating is to turn and baste the wings with sauce about every 5 minutes. Do make sure to keep your grill to medium-low for this recipe or the sauce will burn. This recipe can easily be doubled (or tripled) for your next pot-luck or Summer gathering.
PREP TIME
10 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Beef, Pumpkin and Barley Stew
Beef, Pumpkin and Barley Stew
Green Curry with Chicken
Green Curry with Chicken
Spicy Shrimp with Spaghetti
Spicy Shrimp with Spaghetti
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak