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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Southwest Breakfast Egg Muffins
Ingredients
10 large eggs
1/3 cup milk
1 cup cheddar or jalapeño jack cheese
1/2 medium red or yellow onion, finely chopped
1/2 bell pepper, finely chopped
2 tablespoons green onion, finely chopped
1 tablespoon fresh cilantro, finely chopped (optional)
2 teaspoons olive or vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Non-stick cooking spray
Directions
Heat a small skillet to medium-high and add oil. Sauté onion and bell pepper until onion becomes fragrant and translucent, about 4-5 minutes. Remove from heat and let cool.

Preheat your oven to 375 F.

In a large non-reactive bowl, mix eggs and milk together. Add 3/4 cup cheese, green onions, onion/pepper mixture, salt, pepper and chili powder.

Spray a 12 muffin tin with non-stick cooking spray. Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and cilantro.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
Southwest Breakfast Egg Muffins
These savory little muffins are loaded with flavor and protein and are perfect for those busy mornings when you don't have time for cooking a meal. Make these muffins ahead and refrigerate for up to three days; reheat when ready to eat. This recipe makes 12 muffins.
PREP TIME
10 minutes
COOK TIME
25 minutes
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Roasted Eggplant and Feta Dip
Easy Philly Cheesesteak Sandwich
Easy Philly Cheesesteak Sandwich
Spicy Eggplant Pasta
Spicy Eggplant Pasta
Nevada Fresh Pak