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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Black Bean and Kale Enchilada Bake
Ingredients
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon extra virgin olive oil
1 small red onion, diced
3 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon ground cumin
1 tablespoon chili powder
1 bunch kale, ribs removed and coarsely chopped
Juice of 1 lime
2 (15 oz) cans black beans, drained and rinsed
2 cups prepared enchilada sauce
2 cups shredded cheddar cheese
Salt
Sour cream and sliced green onions, for garnish
Directions
Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.

Add quinoa, water and pinch of salt to a medium saucepan and bring to a boil over medium high heat. Once the water boils, turn heat to low and simmer for 15 minutes. Fluff quinoa with a fork and put a lid on the pot. Set aside.

Add olive oil to a medium skillet. Sauté onion, garlic, red pepper flakes, cumin and chili powder until onions soften, about 5 minutes. Add kale and a pinch of salt and cook for 2-3 minutes or until kale starts to wilt. Turn heat off and stir in lime juice.

In a large bowl, add cooked quinoa, black beans, kale mixture and stir gently to combine. Add enchilada sauce and 1/2 cup of cheddar cheese and stir until combined.

Pour everything into the prepared 9×13 pan. Top with remaining cheddar cheese and bake for 30 minutes or until cheese is melted and the edges are bubbling. Let cool 10 minutes before serving. Garnish with green onions and sour cream.
Black Bean and Kale Enchilada Bake
This one-pan meal is easy to put together, making a great weeknight meal option. What's better, this dish is just as good reheated, making it a great weekday lunch option. You can assemble this dish up to a day in advance, and bake when ready to eat.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Slow Cooker Ropa Vieja
Slow Cooker Ropa Vieja
Split Pea Soup
Split Pea Soup
Chimichurri Sauce
Chimichurri Sauce
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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