Walker River Cooling and Nevada Fresh Pak
In 2009, we planted romaine for the Nunes team. Our partnership has been a natural progression of two family companies coming together to become smarter and more efficient. Our operations completely complement each other.

According to David Peri, “The Nunes family possess the same work ethic as our family does. They are hardworking honest leaders and innovators that care about the industry. Their level of expertise in harvesting, cooling, sales and marketing is unsurpassed. Our combined set of skills, along with our great people, truly create the perfect match.”

Nevada Fresh Pak, a Peri & Sons Farms company and the Nunes Company each bring a set of unique strengths, talents, resources and perspectives to the table. Our ability to work so well together as a team and to communicate and execute on shared goals and objectives is key to our ongoing success.
This exciting project reinforces our belief that Nevada’s Future is Fresh
“This venture is a great example of the success we’re witnessing across Nevada. I am proud to congratulate and thank this hometown company for investing in the region and bringing good paying jobs to Lyon County,” said Nevada Governor, Brian Sandoval. “The commitment of these two-family run companies shows their ability to creatively and strategically meet the demands of the marketplace. Nevada is proud to be a part of this vision and the positive impact it will have on our community.”

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
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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Spinach Enchiladas
For the cream sauce:
2 tablespoons garlic, minced
1 teaspoon salt
3 cups sour cream
1/4 cup chopped cilantro
1 teaspoon sugar

For the enchilada filling:
1 medium white or yellow onion, chopped
2 tablespoons olive oil
4 6-ounce bags baby spinach, blanched
1 lb queso blanco, grated and divided
10 flour tortillas
Make the cream sauce: Combine sour cream, onion, cilantro and sugar. Add garlic and salt and and stir gently to blend well.

Make the enchilada filling: Sauté onions in olive oil over medium heat, until onions become translucent, about 5-7 minutes. Turn off heat and add blanched spinach and 1 cup of the cream sauce. Let cool slightly.

Assemble the enchiladas: Take one tortilla and add 1/2 cup of the spinach mixture and a small handful of cheese.

Roll tortilla, tuck ends underneath and place in a 9" x 13" glass baking dish. Repeat with all tortillas.

Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top. Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.

Serve with extra sauce.
Spinach Enchiladas
Get some healthy greens into your kids with this creamy, cheesy and totally tasty crowd-pleaser. This recipe makes ten enchiladas so plan on feeding a crowd, but they also taste great reheated the next day.
30 minutes
20 minutes
Looking for inspiration? Try these recipes:
Honey Lemon Chicken with Olives
Honey Lemon Chicken with Olives
Herby Turkey Sliders
Herby Turkey Sliders
Chicken Drumsticks with Orange and Onions
Chicken Drumsticks with Orange and Onions
Nevada Fresh Pak