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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Aguadito de Pollo
Ingredients
1 tablespoon olive oil
1 large poblano pepper, seeded, cored and diced
1 small white onion, finely chopped
1 serrano or jalapeño pepper, seeded, cored and minced
5 cloves garlic, minced
6 cups chicken stock, divided
2 cups shredded or diced cooked chicken
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
1/2 cup white or brown rice
1/2 cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
Juice of 1 lime
Extra chopped fresh cilantro leaves, thinly-sliced green onions, for garnish
Directions
Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion; sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the minced chili pepper and the garlic; cook for two more minutes. Transfer the entire mixture to a large blender, and set aside to cool.

Return the stock pot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas and cumin; stir to combine. Bring the mixture to a simmer then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.

Add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth. Stir the puree into the soup, garnish with cilantro and green onions and serve warm.
Aguadito de Pollo
Loaded with flavor, this Peruvian Chicken and Rice Soup is a unique spin on the everyday chicken soup and a great recipe for your soup arsenal. Feel free to add a handful of corn kernels to this recipe, if you like -- it's all good! This recipe makes 8-10 servings.
PREP TIME
10 minutes
COOK TIME
40 minutes
Looking for inspiration? Try these recipes:
Easy Rice Pilaf
Easy Rice Pilaf
Creamy Roasted Onion Soup
Creamy Roasted Onion Soup
Potato, Mushroom and Onion Skillet
Potato, Mushroom and Onion Skillet
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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