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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Spinach Enchiladas
Ingredients
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
Directions
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.
PREP TIME
30 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Herby Chicken Panini Sandwich
Herby Chicken Panini Sandwich
Indian Butter Chicken
Indian Butter Chicken
Gazpacho
Gazpacho
Nevada Fresh Pak