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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Bahn Mi Tacos
For the chicken:
1 tablespoon coconut oil
1 pound boneless, skinless chicken thighs, cut into 1/4" pieces
1/2 cup fresh lime juice
1/3 cup fish sauce
1/4 cup granulated sugar
1 jalapeño pepper, sliced (keep the seeds for extra heat)
4 garlic cloves, minced

For the spicy sauce:
1/2 cup mayonnaise
1 tablespoon sriracha
2 teaspoons rice vinegar
1 1/2 teaspoons granulated sugar

Remaining ingredients:
10 taco-sized corn tortillas
1-2 carrots, grated
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
1 bunch fresh cilantro, chopped
2 limes, cut into wedges
Marinade the chicken: Combine all marinade ingredients along with the chicken in a non-reactive bowl. Cover and refrigerate for at least one hour and up to three.

Make the spicy sauce: Combine all sauce ingredients in a non-reactive bowl and stir gently. Cover and refrigerate until ready to use.

Once the chicken has marinaded, use a slotted spoon to remove chicken from marinade and discard marinade. Heat a skillet to medium-high and add oil. Add chicken and sauté for 5-6 minutes, until chicken is cooked through. remove from heat.

To assemble the tacos, add a scoop of chicken to each taco. Drizzle with sauce and add carrots, cucumber, onion, jalapeño and cilantro. Serve with a lime wedge.
Bahn Mi Tacos
The flavors of southeast Asia meet Mexico in this spicy and herbacious taco. It's the perfect warm-weather recipe to brighten up a chilly Winter's day; feel free to substitute shrimp for the chicken, if you like. This recipe makes 10 tacos.
20 minutes
10 minutes
Looking for inspiration? Try these recipes:
Sausage and Onion Skillet
Sausage and Onion Skillet
Pasta with Sausage, Tomatoes and Cream
Pasta with Sausage, Tomatoes and Cream
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