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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Beef, Pumpkin and Barley Stew
2 1/2 pounds stew meat or chuck roast, cut into 1 inch cubes
1 pound crimini or button mushrooms, cleaned and quartered
2 cups baking or sugar pumpkin, peeled, seed removed and cut into 1 inch cubes
3 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil, divided
1 large yellow onion, diced
1 stalk celery, diced
1 cup red wine
4 1/2 cups beef stock
1 large bay leaf
1 teaspoon dried thyme, or the leaves from two fresh sprigs
1 teaspoon salt
1/2 cup barley
2 tablespoons red wine vinegar
Salt and pepper, to taste
1/2 cup flat leaf parsley, chopped for garnish
Pat the beef cubes dry with a paper towel and season with salt.

Heat one tablespoon of the oil in a large Dutch oven over medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd. Use a slotted spoon to remove the beef and set aside.

Heat the remaining tablespoon of olive oil and add the onion. Sauté for about 5 minutes, until onions are just beginning to brown on the edges. Add garlic and tomato paste and sauté for another 2-3 minutes, until tomato paste becomes fragrant. Deglaze the pan with red wine, making to scrape up any brown bit from the bottom of the pan. Let wine reduce by about half and remove from heat.

Put your slow cooker on low and add pumpkin, mushrooms, celery, barley, stock, beef, onion mixture, salt, bay leaf, thyme and vinegar. Cook for 4 hours and up to six. Meat should be tender and pumpkin pieces should be easily pierced with a fork.

Pull the bay leaf from your stew, season with salt and pepper to taste, garnish with parsley and serve warm.

* Cook's Note: Although you may be tempted, never remove the lid from your slow cooker during the cooking process. Removing the lid, even just to stir, can add up to an hour on the final cook time.
Beef, Pumpkin and Barley Stew
This hearty, seasonal stew is just so good on a cool evening - and it makes great leftovers! Serve with crusty buttered bread for a true Fall treat. This recipe makes 10-12 servings.
10 minutes
6 hours / 0 mins
Looking for inspiration? Try these recipes:
Caramelized Onion Filos
Caramelized Onion Filos
Loaded Veggie Pizza
Loaded Veggie Pizza
Layered Ratatouille
Layered Ratatouille
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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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