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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Apple Sausage Breakfast Bake
8 large eggs
1 cup milk
1 yellow onion, chopped
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons chopped sage
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
1 pound sourdough sandwich bread, crusts removed and cut into cubes
2 apples peeled, cored and chopped
12 ounces sweet Italian breakfast sausage, crumbled
8 ounces sharp cheddar cheese, shredded
Coat a 9" x 13" glass baking dish with coking spray and set aside.

Preheat a skillet to medium-high. Add oil and onions and cook until onions become soft and translucent, about 5 minutes. Remove from heat and let onions cool for a few minutes.

Beat eggs, milk, mustard, sage, salt, pepper and nutmeg in a large bowl.

Layer half the cubed bread into the casserole dish. Top with half the apple, half the sausage half the cheese and the onions. Top with the remaining bread, apple and sausage. Reserve the remaining cheese in the refrigerator for later.

Pour the egg mixture over the casserole in an even layer. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 350 degrees. Bake casserole, covered, until it is steaming hot and the center is starting to puff, 50 minutes to 1 hour. Remove foil, top with the reserved cheese and continue baking until the cheese is melted and the top is golden 10 to 15 minutes. Let cool 10 to 15 minutes before serving.
Apple Sausage Breakfast Bake
Start the morning right with this stick-to-your-ribs breakfast casserole! It's perfect for a holiday morning breakfast and a true crowd-pleaser! Assemble the night before and bake in the morning when you're ready to eat. This recipe makes 10 hearty servings.
30 minutes
1 hour / 15 mins
Looking for inspiration? Try these recipes:
Breakfast Sandwich with Caramelized Onion and Avocado
Breakfast Sandwich with Caramelized Onion and Avocado
Savory Stuffed Portobello Mushrooms
Savory Stuffed Portobello Mushrooms
Guatemalan Tostadas
Guatemalan Tostadas
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