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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Slow Cooker Beef Bourguignon
Ingredients
6 slices bacon, cut into 1/2" pieces
3 tablespoons olive oil, divided
1 tablespoon butter
3 pounds chuck roast, cut into 2" pieces
1 large carrot, sliced into 1" pieces
1 large white or yellow onion, sliced
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
2 tablespoons flour
3 cups dry red wine
2 1/2 to 3 1/2 cups beef stock
1 tablespoon tomato paste
2 large cloves garlic, minced
1 bay leaf
18 to 24 small pearl onions, peeled ( we used frozen and defrosted)
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf), tied with kitchen string
1 pound fresh white mushrooms, quartered
Directions
Heat a large dutch oven or heavy skillet to medium-high. Add bacon pieces and cook until the bacon is crispy and has rendered its fat, stirring occasionally. This should take about 5-7 minutes. Remove bacon from pan with a slotted spoon and set aside on a paper towel to drain. Discard about half of the bacon fat and add 2 tablespoons of olive oil. Keep the skillet on the stove and do not turn down the heat.

Dredge the beef pieces on all sides in the flour and shake to remove excess flour. Add beef to the pan and sear on all sides, turning with your kitchen tongs about every two minutes. You may have to do this in batches; make sure not to overcrowd the pan as it will halt the searing process. Once beef is browned, remove, season with salt and pepper and set aside.

Turn the pan down to medium and add remaining tablespoon of oil and butter. Add onion slices, carrots and mushrooms. Sauté until onions become fragrant and begin to brown on the edges and mushrooms begin to release their water, about 5-7 minutes. Add garlic and tomato paste and cook for one minute more. Turn the heat to high. Deglaze the pan with the red wine making sure to scrape up all the brown bits from the bottom of the pan with a wooden spoon. Allow wine to reduce by about half before removing from heat and adding to your slow cooker.

Add beef pieces, stock, bay leaf, bacon and herb bouquet to slow cooker along with the vegetable mixture. At this point, you can refrigerate the stew for up to a day before cooking on low for 8 hours. Or, you can cook immediately. Stir in the pearl onions the last 30 minutes of cooking. Season with salt and pepper to taste before serving.
Slow Cooker Beef Bourguignon
This hearty melt-in-your-mouth stew is a spin on Julia Child's classic and tastes so good on a chilly evening. Do the prep work a day in advance, turn on the slow cooker the next morning, come home to a house that smells amazing and enjoy a fabulous weeknight dinner!
PREP TIME
45 minutes
COOK TIME
8 hours / 0 mins
Looking for inspiration? Try these recipes:
Slow Cooker Beef Stew
Slow Cooker Beef Stew
Caramelized Onion Hummus
Caramelized Onion Hummus
Spinach Manicotti
Spinach Manicotti
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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