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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Whiskey Bacon BBQ Baby Back Ribs
Ingredients
For the whiskey bacon BBQ sauce:
1 tablespoon neutral flavored oil
3 strips bacon, chopped (we like hickory smoked bacon for this recipe)
1/2 yellow onion, minced
4 cloves garlic, minced
3/4 cup whiskey
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar (we like Bragg's brand)
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar

For the ribs:
1 rack baby back ribs
1/2 cup brown sugar
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon pepper
Directions
Make the whiskey BBQ sauce: Heat oil to medium-high in a large skillet. Add bacon and onion and cook for 5-7 minutes, until onion becomes translucent and fragrant. Add garlic and whiskey and continue to cook until whiskey reduces by half, about 7-10 minutes. IMPORTANT NOTE: if you are using a gas range with a flame, turn the flame off before you add the whiskey. The alcohol is highly flammable and you do not want to start a fire.

Once the whiskey has reduced, add the pepper, salt, ketchup, tomato paste, vinegar, Worcestershire and brown sugar. Bring to a boil then reduce heat to medium-low and cook for another 20 minutes. You can use the BBQ sauce t this point as is or feel free to run through a strainer if you prefer a smoother sauce. Store extra sauce in a non-reactive container, refrigerated, for up to a week.

Make the ribs: In a small bowl, combine brown sugar, onion powder, salt and pepper. Set aside.

Lay a large piece of heavy duty foil on the counter. Using a sharp paring knife, remove the silver skin from the bone side of the ribs. Ask your butcher to do this for you, if you are nervous about doing this step yourself.

Rub both sides of the ribs with the brown sugar/spice mixture. Lightly wrap the ribs with foil, taking care not to let the foil touch the surface of the ribs. You can let the ribs rest in the refrigerator at this point for up to 6 hours, or you can grill them right away.

Heat your grill to medium-low. Place ribs on the grill for 4 hours. Do not touch them for 4 hours. After 4 hours, carefully remove the ribs from the foil and place directly on the grill. Turn the grill up to medium-high and brush the top side of the ribs with sauce. Flip the ribs and grill for 5 minutes. While the top is grilling, brush the bottom of the ribs with sauce. Flip again and grill the bottom for 5 minutes. You want a nice char on the ribs but be careful not to burn the sauce.

Remove ribs from the heat and let rest for 5 minutes before slicing and serving.
Whiskey Bacon BBQ Baby Back Ribs
These are the best barbecued ribs you will ever eat. The meat is cooked low and slow on a grill and basted with a sweet, salty, smoky, savory and slightly boozy sauce. The sauce also works well on chicken or a burger. Serve these ribs with a side of succotash and be the hero of your next cookout!
PREP TIME
20 minutes
COOK TIME
4 hours / 40 mins
Looking for inspiration? Try these recipes:
Spinach Enchiladas
Spinach Enchiladas
Easy Chicken Tikka Masala
Easy Chicken Tikka Masala
Zesty Veggie Pot Pie
Zesty Veggie Pot Pie
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Nevada Fresh Pak