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.
Select at least one category at left
Spinach and Feta Quiche with Sweet Potato Crust
Ingredients
2 medium sweet potatoes, peeled and cut into 1/8 inch thick rounds
1 teaspoon olive oil
1/2 red or yellow onion, sliced
1 5-ounce bag fresh baby spinach
1/2 cup milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1/2 cup feta cheese, crumbled
Cooking spray
Directions
Preheat oven to 350.

Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375F.

Heat a large nonstick skillet over medium. Add oil and onion; sauté 3 minutes. Add spinach and sauté 3 minutes. Remove from heat and set aside.

Combine milk and next 5 ingredients (through egg whites) in a medium bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375 F for 35 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges. Serve immediately.
Spinach and Feta Quiche with Sweet Potato Crust
This show-stopper of a quiche boasts a crust made of low-carb sweet potatoes, and it's also gluten-free! Use a mandoline (be careful!) or the slicing blade on your food processor to ensure you get nice, even rounds for the crust. You can also substitute goat cheese or a very sharp cheddar for the feta, if you like.
PREP TIME
25 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Kale and Mushroom Linguine
Kale and Mushroom Linguine
Easy Beef Bourguignon
Easy Beef Bourguignon
Slow Cooker Ropa Vieja
Slow Cooker Ropa Vieja
Nevada Fresh Pak