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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Summer Garden Spaghetti
Ingredients
12 oz. packaged dry spaghetti
1/3 cup extra-virgin olive oil
5 cloves garlic, coarsely chopped
1/4 teaspoon crushed red pepper
1 medium red onion (halved and sliced)
1 cup cut-up grilled zucchini
1 cup grilled summer squash
2 cups red and/or yellow cherry tomatoes, quartered
1/4 cup fresh basil leaves, torn
1/2 cup shaved Parmesan cheese
2 tablespoons Italian parsley
Directions
Cook spaghetti in well-salted, boiling water until pasta is tender but still firm. Strain and reserving 1 cup cooking liquid.

Meanwhile, in extra-large skillet combine olive oil, garlic, crushed red pepper and Peri & Sons Farms’ red onions. Cook over medium heat about 3 minutes, until garlic and onions begin to soften. Do not let garlic brown. Gently stir in all of the vegetables and basil and season to taste with salt and pepper. Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet. Heat thoroughly but not too long. Sprinkle with Parmesan. Transfer to large serving bowl. Sprinkle with chopped fresh basil.
Summer Garden Spaghetti
It's time to get outdoors and enjoy the warm sunshine. In the spirit of easy-living this recipe is simple to prepare. It is also very versatile so you can experiment with the various colorful vegetables that become available in your garden or farmer’s market as the season progresses.
PREP TIME
10 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Spinach Enchiladas
Spinach Enchiladas
Carolyn Quilici’s Red Meat Sauce
Carolyn Quilici’s Red Meat Sauce
Spinach and Feta Quiche with Sweet Potato Crust
Spinach and Feta Quiche with Sweet Potato Crust
Nevada Fresh Pak