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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Turkey Tetrazzini
Ingredients
For the casserole:
12 ounces spaghetti or linguine noodles, broken into 3" pieces
6 tablespoons butter, divided
8 ounces brown mushrooms, sliced
1/4 cup flour
1 cup chicken stock
1 cup milk
1 cup heavy cream
1/2 teaspoon salt, plus more for salting the pasta water
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3 tablespoons dry Sherry
3 cups cooked turkey or chicken, chopped
1 cup frozen peas
2/3 cup freshly grated Parmesan cheese

For the topping:
1/2 cup panko crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 375 F.

Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to very al dente, 5-6 minutes. Drain, reserving 1/2 cup of the cooking liquid.

Add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sauté until brown. Remove mushrooms from heat and set aside. Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium heat, stirring constantly, for 2 minutes.

Gradually add the chicken stock, milk, and heavy cream, whisking constantly. Cook until smooth and mixture begins to thicken, about 3 minutes, stirring occasionally. Add salt, thyme, pepper, nutmeg, Sherry, and mushrooms.

Stir in turkey, peas and Parmesan cheese. Taste and adjust seasoning if necessary.

Combine pasta and turkey mixture in a large bowl. If you feel the combined mixture is too dry, add a bit of the reserved pasta water and stir gently. The casserole will dry out a bit in the oven so take that into account when you adjust for overall consistency.

Transfer mixture to a greased 9X13-inch baking dish.

In a small bowl combine bread crumbs, melted butter, and Parmesan cheese. Sprinkle on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top. Serve immediately.
Turkey Tetrazzini
This creamy and savory casserole is one of our favorite comfort food recipes; it just tastes so good on a chilly evening and pleases both children and adults alike. Make short order of the prep work by using store-bought rotisserie turkey or chicken. This recipe makes 8 servings.
PREP TIME
20 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Apple Walnut Salad with Cranberry Vinaigrette
Apple Walnut Salad with Cranberry Vinaigrette
Spinach and Cheese Strata
Spinach and Cheese Strata
Mixed Vegetable Bake
Mixed Vegetable Bake
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak