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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Our Best Beef Stir-fry
Ingredients
For the stir-fry:
1 pound flank steak, cut into 1/8" strips across the grain
2 cups green beans, washed and chopped into 1" pieces
1 yellow or white onions, cut into slivers
10-12 shiitake mushrooms, brushed clean, stems removed and cut into strips
3 tablespoons grape seed or vegetable oil

For the sauce:
1/4 cup tamari
1/4 cup rice or white wine vinegar
4 cloves garlic, minced
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
2 teaspoons sesame oil (optional)
Directions
Make the sauce: Add all sauce ingredients to a lidded glass jar and shake well to combine. Set aside.

Heat a large skillet or wok to medium-high and add oil. Toss in onions and cook for one minute. Add mushrooms and steak and cook for another 2-3 minutes, stirring constantly, until steak is almost cooked through. Add green beans and cook for one more minute. Add sauce and cook until sauce is warmed through, about another minute. Remove from heat and serve immediately.
Our Best Beef Stir-fry
Once you taste this sweet, sour and slightly spicy beef stir-fry, you'll see why it's one of our favorites -- it just has so much flavor. This recipe is a snap to put together, making it a good weeknight meal option. Serve over steamed withe or brown rice.
PREP TIME
10 minutes
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Broccoli Salad with Cashew Curry Dressing
Broccoli Salad with Cashew Curry Dressing
Teriyaki Turkey Meatballs
Teriyaki Turkey Meatballs
Beet Salad with Red Onions, Apples and Walnuts
Beet Salad with Red Onions, Apples and Walnuts
Nevada Fresh Pak