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.
Select at least one category at left
Vegetarian Moussaka
Ingredients
1 eggplant, thinly sliced
3 tablespoons olive oil, divided
1 large zucchini, thinly sliced
2 potatoes, thinly sliced (we like Yukon Golds for this recipe)
1 yellow or red onion, sliced
1 clove garlic, finely chopped
1 tablespoon white-wine vinegar
1 14.5-ounce can whole peeled tomatoes, chopped
1 15-ounce can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1 cup crumbled feta cheese
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese
Salt and ground black pepper, to taste
Directions
Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 375 F.

Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in 1 tablespoon oil until lightly browned on both sides, about 3 minutes per side. Remove and drain on a paper towel. Repeat this process, adding more oil if needed, until all eggplant and zucchini slices are cooked.

Add one more tablespoon oil to your skillet. Cook potato slices in hot oil until browned, about 3 to 5 minutes per side. Remove with slotted spoon and drain on a paper towel, reserving oil in the skillet.

Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Cover and bake in preheated oven for 25 minutes.

About ten minutes before you pull the moussaka out of the oven, make the Bechamel: Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and temper in beaten egg.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes. Let stand at least 5 minutes before serving.
Vegetarian Moussaka
We made this classic Greek dish vegetarian by substituting lentils for the ground meat and it couldn't be more delicious! Although time-consuming to make, this recipe is easy to make -- you don't have to be a master chef to pull this one off. This recipe serves 7-8.
PREP TIME
30 minutes
COOK TIME
1 hour / 30 mins
Looking for inspiration? Try these recipes:
Green Pork Curry
Green Pork Curry
Moroccan Chickpea and Vegetable Soup
Moroccan Chickpea and Vegetable Soup
Five Ingredient Guacamole
Five Ingredient Guacamole
Nevada Fresh Pak