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 It Up Steak Salad
Ingredients
DRESSING
1/3 cup freshly squeezed lime juice
2 teaspoons lime zest
1 tablespoon Grade B maple syrup
1 tablespoon freshly grated ginger
1 1/2 tablespoons Thai fish sauce
1 1/2 to 2 teaspoons chili paste
1/4 cup mild olive oil or grapeseed oil

1 1/2 pounds flank steak, trimmed
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
31/2 ounces cellophane (bean thread) or rice stick noodles
2 cups arugula or mixed greens
1 cup thinly sliced red cabbage
1 cup loosely packed basil leaves
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 red bell pepper, stemmed, seeded, and thinly sliced
1 English cucumber, peeled, seeded and thinly sliced
1/4 cup cashews (optional)
Directions
In a small bowl, whisk together the lime juice, zest, maple syrup, ginger, fish sauce, and chili paste. Slowly whisk in the oil until well combined.

Put the steak in a shallow dish; rub with 1 tablespoon olive oil, season with salt and pepper, and rub with about half the dressing; reserve the remaining dressing. Let it marinate for 10 to 15 minutes. Heat a grill or grill pan to high heat. Generously oil the grate or grill pan and grill the steak until an instant-read thermometer registers 135°F for medium rare, about 3 to 4 minutes per side depending on the thickness.

Transfer the steak to a cutting board and cover loosely with foil; allow it to rest for 5 minutes. Slice the steak diagonally across the grain into thin pieces and drizzle with 2 tablespoons of the reserved dressing.

Meanwhile, prepare the noodles according to the package directions. When the noodles are cooked, rinse them with cold water, and drain them well. Transfer them to a large bowl and toss with 1 tablespoon of the dressing.

Add the arugula, cabbage, basil, cilantro, mint, bell pepper, cucumber, and noodles and toss with the remaining dressing (you should have about 2 tablespoons left). Divide the salad evenly onto 6 plates and arrange the steak over the salad.

Sprinkle each serving with cashews.

COOK’S NOTE: Keep your eye on the grill. Grass-fed beef is leaner than grain-fed beef and will dry out if overcooked. For perfect taste and texture, cook to rare or medium-rare. If you like your beef well done, then cook it at a very low temperature.

STORAGE: Store in an airtight container in the refrigerator for up to 3 days
Thai It Up Steak Salad
Reprinted with permission from The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Copyright ©2015 by Rebecca Katz, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
PREP TIME
20 minutes
COOK TIME
30 minutes
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Nevada Fresh Pak