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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Roasted Onion Veggie Bowl with Onion Mustard Dressing
Ingredients
For the bowl:
1 onion, sliced into thin wedges
1 head of cauliflower,cut into bite-sized pieces
1 15-ounce can of chickpeas, rinsed and drained
1 bunch kale, ribs removed and siced into strips
5 cloves garlic, 3 whole, 2 minced
3 tablespoons olive oil, divided

Dressing Ingredients:
1 roasted onion
2 tablespoons Dijon mustard
2 tablespoons fresh parsley
1 tablespoon apple cider vinegar
1/2 cup olive oil
Salt and pepper, to taste
Directions
Preheat oven to 400F.

Place cauliflower and chickpeas onto a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper, and toss to coat.

Slice 2 onions into thin wedges and place onto a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.

Place baking sheets in the oven and roast veggies for 30 minutes.

While the vegetables roast, heat 1 tablespoon olive oil in a pan over medium heat. Add minced garlic and cook for 1 minute. Toss in the kale and stir to coat kale with garlic and olive oil. Cook for 5 minutes or until wilted and bright green.

Make the dressing: Once vegetables are roasted, add the roasted onion, mustard, parsley, apple cider vinegar, and salt and pepper to a food processor. Process for 1 minute then slowly drizzle olive oil while still allowing food processor to run.

Serve roasted vegetables in a large bowl over your favorite grain like rice or quinoa. Top with a generous dollop of the roasted onion dressing and top to combine. Enjoy!
Roasted Onion Veggie Bowl with Onion Mustard Dressing
Healthy and delicious, this roasted veggie bowl will leave you feeling full and satisfied -- and you won't have to loosen your belt after you eat it! The Onion Mustard dressing also makes a great marinade for chicken before you roast it.
PREP TIME
10 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Nonna Maggiolo’s Pasta Sauce
Nonna Maggiolo’s Pasta Sauce
Chicken Meatballs with Spicy Tomato Sauce
Chicken Meatballs with Spicy Tomato Sauce
All American Chili
All American Chili
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