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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Osso Buco con Risotto alla Parmigiana
Ingredients
12 fl oz Canola Oil
3 Pieces Veal Shank (ask your butcher to cut three 2 inch thick veal shank pieces – they will vary in weight from 1 ½ to 2 lbs)
7 oz All Purpose Flour
4 fl oz Extra Virgin Olive Oil
2 oz Garlic, Diced
12 oz Onion Cubed to 1/4"
12 oz Celery Cubed to 1/4"
12 oz Carrot Cube to 1/4"
1/2 oz Rosemary
1/2 oz Sage
1/2 oz Thyme
12 fl oz Red Wine
8 oz Veal Stock Base
1 Glass Water
1/2 oz Pepper
1/2 oz Salt
2 fl oz Extra Virgin Olive Oil
3 oz, Onion Diced
12 oz Risotto (Carnaroli) rice
8 oz White Wine
16 fl oz Vegetables Stock
1 oz Salt
1/2 oz Pepper
4 oz Unsalted butter
4 oz Ground Parmesan Cheese
Directions
Osso Buco Directions
Season veal shanks with salt and pepper, dredge with flour and in a sauté pan on medium heat, sear on both sides in canola oil until golden brown.

Remove veal shanks and discard oil. Place Veal shanks in Hotel pan.

In a medium sized pot, pour in extra virgin olive oil.

Sauté garlic until golden brown, repeat with onions, then carrots and then celery, and until golden brown.

When all golden brown, add the herbs and then deglaze pot with red wine and reduce red wine by one third.

Dissolve the veal stock into the water and then add the mixture into the pot. Cook for approximately 25 minutes on medium heat.

Add sauce to the veal shanks in the hotel pan. Cover and cook for approximately 2 hours at 350 degrees, or until fork tender.

Risotto Directions
Pour the extra virgin olive oil in a pan with diced onions on low and sweat them (cooking without color).

Once softened, add risotto (Carnaroli rice) stirring to coat all grains, until slightly toasted for approximately 5 minutes on medium heat.

Deglaze with white wine (stirring constantly).

Cook for 3 – 5 minutes or until wine is evaporated. Very Important! You must constantly be stirring the risotto at all times during the cooking process.

Slowly pour small amounts of vegetable stock into the mixture until absorbed and then add additional small amounts and repeat until all of the liquid is absorbed.

Continue stirring until the rice is cooked to your desired tenderness.

To Serve:
Remove from the heat and finish with butter, Parmesan cheese, salt and pepper to taste.

Spoon the risotto onto a large flat dish.

Place the veal shank onto the center of the rice.

Spoon the sauce and vegetables over the veal shank and serve.
Osso Buco con Risotto alla Parmigiana
PREP TIME
15 minutes
COOK TIME
3 hours / 0 mins
Looking for inspiration? Try these recipes:
Bacon Burgers with Bacon-Onion Balsamic Jam
Bacon Burgers with Bacon-Onion Balsamic Jam
Spicy Tomato and Shrimp Soup
Spicy Tomato and Shrimp Soup
Beet Risotto
Beet Risotto
Nevada Fresh Pak