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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Pot Luck Baked Beans
Ingredients
Pot-Luck Baked Beans
Ingredients
1 55oz can plain baked beans, drained (don’t use chili or BBQ flavor)
1 15oz can kidney or black beans, rinsed and drained
1lb center cut bacon, chopped into 1/2 inch pieces*
1 medium Peri & Sons yellow onion, chopped
1 tablespoon prepared yellow mustard
1 teaspoon dry mustard (we like Coleman’s)
2 tablespoons cider vinegar
1/4 cup ketchup
1 cup light brown sugar, divided
Directions
1. In a large bowl, mix the baked beans, drained kidney/black beans, yellow mustard, dry mustard, cider vinegar, ketchup and 3/4 cup brown sugar together and set aside.

2. In a large skillet, sauté the bacon on medium heat. When it’s about halfway cooked, add the onions and continue cooking until the onions are just beginning to brown at the edges and the bacon is cooked through.

3. Add the bacon and onion mixture to the bean mixture and combine carefully, making sure not to break up the beans.

4. Pour the entire mixture into a large casserole dish. Top with the remaining 1/4 cup brown sugar

5. Bake at 375 for approximately 40 minutes until the sugar on top has caramelized and the beans are bubbling. Let cool for about 10 minutes and serve.

* Note: You can prepare through step 4 and leave in the refrigerator for up to 8 hours before baking. Definitely try to use center cut bacon for this recipe as it’s lower in fat and you don’t want greasy beans. If you do use regular bacon, drain off some of the fat before adding the onions in step 2.
Pot Luck Baked Beans
In the spirit of barbecue season and all things summer, we'd like to offer up a real crowd-pleaser. Easy and affordable to make, this recipe has been in our family for generations, and once you give it a try, we bet that you'll be passing it along to your loved ones, too. Enjoy your summer!
PREP TIME
45 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Macaroni and Beef
Macaroni and Beef
Spinach Garlic Soup
Spinach Garlic Soup
Chicken Bolognese with Crispy Basil
Chicken Bolognese with Crispy Basil
Nevada Fresh Pak