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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Meat and Okra Stew
2 lb beef or lamb cut into 1 inch cubes
2 onions finely chopped
2 cloves garlic finely minced
1 teaspoon ground cumin
1 teaspoon coriander
1 cup tomatoes peeled, seeded and chopped
3 tablespoons paste
1 cup beef stock or water or more as needed
1 tablespoons fresh mint chopped
Salt and freshly ground black pepper
Juice of 1 lemon
1.5 lb okra
Okra must be cooked so that its slimy texture is eliminated. Trip the conical tops with a sharp knife then soak the okra in red wine vinegar (Khall) for 30 minutes allowing ½ cup of vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.

Preheat oven to 325°F. Warm 1 tablespoon of butter or oil per serving in a large frying pan over medium-high heat. Add the meat and try, working in batches, turning until browned on all sides (about 10 minutes). Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and sauté over medium heat until tender and translucent (8 to 10 minutes). Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed (about 1 ½ hours). Taste and adjust the seasoning.

Meanwhile prepare the okra as directed above. In a sauté pan over medium heat warm ½ tablespoon butter or oil. Add the okra and sauté for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spooked pattern. Sprinkle the lemon juice evenly over the surface. Recover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. Serve the Bamya stew piping hot.
Meat and Okra Stew
30 minutes
3 hours / 15 mins
Looking for inspiration? Try these recipes:
Loaded Veggie Quiche
Loaded Veggie Quiche
Moroccan Carrot Soup
Moroccan Carrot Soup
Light and Lean Fish Stew
Light and Lean Fish Stew
Nevada Fresh Pak