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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Smoked Cheddar and Caramelized Onion Quiche
Ingredients
1 store-bought frozen pie crust
3 large red onions, cut into slivers
2 tablespoons olive oil
1/2 cup chopped fresh flat-leaf parsley
2 cups (8 ounces) shredded smoked cheddar cheese
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
Directions
Pre-bake pie crust according to package directions.

While crust is cooking, sauté onions in oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are a deep caramel color. Remove from heat and stir in parsley. Place half of onion mixture in pie shell, and top with half of cheese; repeat with remaining onion mixture and cheese.

Whisk together half-and-half, eggs, salt, pepper and nutmeg; pour over cheese.

Bake at 350 F for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.
Smoked Cheddar and Caramelized Onion Quiche
This awesome quiche is for the smoked cheese lover in your life; we used smoked cheddar in our recipe but you can also use a smoked gouda. A store-bought frozen pie crust speeds up the prep work. Serve this for breakfast, lunch or dinner -- we love it any time of day!
PREP TIME
45 minutes
COOK TIME
1 hour / 15 mins
Looking for inspiration? Try these recipes:
Meat and Okra Stew
Meat and Okra Stew
Linguine with Spinach, Mushrooms and Pine Nuts
Linguine with Spinach, Mushrooms and Pine Nuts
Hungarian Goulash
Hungarian Goulash
Nevada Fresh Pak