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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Thai Beef Salad
Ingredients
For the dressing:
1/4 teaspoon sliced Thai chili (use more to spice this recipe up)
2 garlic clove
1 tablespoon cilantro leaves, chopped
Pinch of salt
2 teaspoons sugar
2 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon neutral flavors oil (we used vegetable oil)

For the salad:
1 8 ounce steak (we used ribeye)
2 teaspoons neutral flavored oil (we used vegetable oil)
2 cups mixed lettuce leaves
1/4 cup cherry tomatoes, halved
1/4 small red onion (spanish onion), very finely sliced
1/2 cucumber, cut horizontally then cut into slices (about 1/3 cup)
1/4 cup cilantro/coriander leaves, lightly packed
1/4 cup mint leaves, lightly packed
Salt and pepper, to taste

For the garnish:
1 tablspoon peanuts, roughly chopped
Extra cilantro and mint leaves
Directions
Make the dressing: Place all dressing ingredients into a food processor and grind until a smooth paste forms.

Heat a frying pan or grill pan to medium-high. Drizzle steak with 2 teaspoons oil and season with salt and pepper. Cook steak until desired doneness (we like medium-rare for this recipe). Remove from heat, tent with foil and let rest for ten minutes.

To assemble the salad, thinly slice beef and layer in a serving bowl with remaining salad ingredients. Toss gently with dressing and garnish with herbs and peanuts. Serve immediately.
Thai Beef Salad
Make this restaurant favorite at home and take your tastebuds on a journey without leaving the kitchen! This recipe is quick to put together, making a great weeknight meal option.
PREP TIME
5 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Zucchini Onion Dip
Zucchini Onion Dip
Gazpacho
Gazpacho
Apple Walnut Salad with Cranberry Vinaigrette
Apple Walnut Salad with Cranberry Vinaigrette
Nevada Fresh Pak