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.
Select at least one category at left
Baked Veggie Omelet
2 tablespoons olive oil, divided
1 tablespoon butter
1 small yellow onion, chopped
1/2 red or yellow bell pepper, cored, seeded and chopped
6 ounces spinach leaves, washed and dried
6 ounces mushrooms, brushed clean and quartered
2 cloves garlic, minced
12 large eggs
2 cups milk
8 ounces cheese, shredded (try Swiss or cheddar)
Nonstick cooking spray
Salt and pepper, to taste
Preheat your oven to 375 F. Spray a large glass baking dish with cooking spray and set aside.

Heat a skillet to medium-high and add butter and 1 tablespoon olive oil. Add mushrooms and cook until the mushrooms begin to brown on the edges and give off their water, about 5-7 minutes. Remove mushrooms from pan and set aside. Reduce heat to medium.

Add onions and peppers to the same skillet; season with salt. Cook until onions become translucent, about 5 minutes. Add garlic and cook for 1 minute more. Add spinach and cook for 3 more minutes, until spinach wilts and releases its water. Remove from heat and spread in an even layer in your baking dish.

While vegetables are cooking, crack all eggs into a large bowl. Add milk and cheese; whisk to combine. Season with salt and pepper. Pour egg mixture over vegetables in your baking dish.

Bake for 45 minutes or until a toothpick inserted in the center of the omelet comes out clean. Let stand for a few minutes before slicing and serving.
Baked Veggie Omelet
This easy dish can be assembled the night before, refrigerated (covered) and baked when ready to eat -- perfect for those mornings when you want a decent meal but don't feel like spending time in the kitchen. You can also serve for lunch or dinner along with a side salad.
15 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Chicken Sorrentino
Chicken Sorrentino
Spanish Mushrooms and Onions
Spanish Mushrooms and Onions
Grilled Vegetable Wrap
Grilled Vegetable Wrap
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!

There was an error processing your request. Please try again.

Thanks for Signing Up!
Check your inbox soon.

Nevada Fresh Pak