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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Arroz con Pollo
Ingredients
1 tablespoon olive oil
8 boneless, skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 medium bell peppers, cut into 1/2-inch pieces
2 cloves garlic, crushed with press
1 large yellow or white onion, chopped
1 tablespoon paprika
1 28-ounce can diced tomatoes
14 ounces chicken broth or stock
3 cups water
2 1/2 cups long-grain white rice
1 package (10-ounce) frozen peas
1 cup pimiento-stuffed olives
Directions
Preheat oven to 350F.

In 5- to 6-quart Dutch oven, heat oil on medium-high. Season chicken with salt and black pepper and sauté until lightly browned on both sides, about 5-6 minutes. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).

Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.

Meanwhile, in same Dutch oven, cook bell peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, water, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen peas and olives.

Grease a 9" x 12" glass baking dish. Spoon the rice mixture into the baking dish. Carefully tuck thighs into hot rice mixture. Cover and bake one dish 25 minutes or until rice is tender and most of liquid is absorbed. Serve immediately.
Arroz con Pollo
Traditional to Spain and Latin America, this chicken and rice dish is economical to make and feeds a crowd. The recipe varies from region to region, but the green olives and paprika make our version decidedly Spanish. Serve with a green salad for a hearty and satisfying meal.
PREP TIME
40 minutes
COOK TIME
1 hour / 5 mins
Looking for inspiration? Try these recipes:
Leftover Turkey Pot Pie
Leftover Turkey Pot Pie
Buffalo Chicken Penne Bake
Buffalo Chicken Penne Bake
Crostini with Caramelized Onions and Cranberry Chutney
Crostini with Caramelized Onions and Cranberry Chutney
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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