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
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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Stacked Nachos
Ingredients
For the tortillas:
12 6-inch corn tortillas (street taco size)
1/2 cup vegetable oil (more if needed)

For the ground beef:
1 pound lean ground beef
2 teaspoons vegetable or olive oil
2 garlic cloves, minced
1 small yellow or white onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon tomato paste
1/4 cup beef broth

To assemble:
6-8 ounces cheddar or jack cheese, shredded
1 tomato, seeded and chopped
1 avocado, pitted and chopped
1 small can sliced black olives (optional)
1/2 cup lettuce, shredded
Sliced jalapeños or canned sliced jalapeños
Fresh chopped cilantro
Directions
Make the tortillas: Heat oil to medium in a large, heavy skillet. Fry tortillas, two at a time for 4-5 minutes, flipping with kitchen tongs once in the middle of cooking. Tortillas should be slightly browned and crispy. Set aside to drain in individual layers on a baking sheet lined with paper towels. Once all tortillas are cooked, discard oil.

Make the ground beef filling: In the same skillet, heat vegetable or olive oil to medium-high. Add ground beef and onions; break up ground beef into smaller pieces with the back of a wooden spoon. Cook for 7 minutes, until meat is nearly cooked through and onions are softened. Add garlic, chili powder, cumin, salt and pepper. Cook for two minutes more. Add tomato paste and beef broth and let reduce until sauce has thickened, about 4-5 more minutes. Remove from heat and let cool for a few minutes.

While meat is cooling, preheat your oven to 375 F. Line a baking sheet with parchment paper or a silicone liner. Please one tortilla on the baking sheet and top with a heaping tablespoon of the ground beef mixture and a small handful of cheese. Repeat twice more so the stack consists of 3 tortillas and ground beef and cheese in layers. Continue until you have made four stacks and the tortillas, beef and cheese have been used up.

Carefully transfer the baking sheet to your oven and bake for about 5 minutes, until the cheese is melted. Remove from oven, transfer each stack to a serving plate and top with tomato, olives, jalapeños, lettuce and cilantro. Serve immediately.
Stacked Nachos
Our spin on this game day classic ensures that there is always the right amount of cheese, meat and flavor in each bite. We used ground beef in this recipe but you could also use ground turkey or meatless crumbles. This recipe makes four stacks.
PREP TIME
20 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Slow Cooker Ropa Vieja
Slow Cooker Ropa Vieja
No-mayo Greek Pasta Salad
No-mayo Greek Pasta Salad
Corned Beef Hash with Brussels Sprouts
Corned Beef Hash with Brussels Sprouts
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Nevada Fresh Pak