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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Braised Chicken, Olive and Artichokes
Ingredients
2 lbs boneless, skinless chicken thighs (about 8), trimmed of excess fat
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 yellow onion, medium dice
3 cloves garlic, peeled and thinly sliced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 generous pinch red chili flakes
1 cinnamon stick or 1/4 teaspoon cinnamon
1 bay leaf
2 cups Chicken MMB 2.0, or prepared organic chicken stock
1 cup chickpeas, rinsed and spritzed with lemon juice and a pinch of salt
8 artichoke hearts, cut into quarters
1/2 cup small pitted green olives, such as picholine or manzanilla
2 teaspoons lemon zest
3 tablespoons lemon juice, divided
2 tablespoons chopped mint or cilantro
Directions
Pat the chicken dry and season each piece with salt and pepper. Heat the olive oil in a 6-quart Dutch oven or heavy bottom pot over medium-high heat. Working in two batches, brown the chicken well all over, about 3 minutes per side. Transfer the cooked chicken onto a plate or bowl and reserve.

Reduce the heat to medium, add the onions and a pinch of salt and saute for 5 minutes until they are soft and slightly golden. Add the garlic and saute for 1 minute more. Add the turmeric, cumin, coriander, red chili flakes, cinnamon stick and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Deglaze the pan with 1/4 cup of stock, add another pinch of salt and allow the liquid to reduce to half. Add the remaining stock, 2 tablespoons lemon juice and zest. Cover and simmer over-medium low heat for 15 minutes. Return the chicken to the pot. Carefully stir in the chickpeas, artichokes and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally until the chicken has cooked through, about 5 minutes. Stir in the remaining lemon juice. Taste. You may need another squeeze of lemon or a pinch of salt. Serve in a bowl over saffron quinoa or basmati rice and top with cilantro and mint.

Cook Note: Artichokes hearts can be used fresh, frozen and thawed, or right from the jar. Rinse them all well. The stew can be prepared and stored in the refrigerator for up to 3 days. Reheat gently over a medium-low heat, and add a little extra water if the stew seems too thick.
Braised Chicken, Olive and Artichokes
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright ©2013 by Rebecca Katz with Mat Edelson, Ten Speed Press
PREP TIME
20 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Sweet Onion Mashed Potatoes
Sweet Onion Mashed Potatoes
Smoked Cheddar and Caramelized Onion Quiche
Smoked Cheddar and Caramelized Onion Quiche
Gnocchi with Fresh Cherry Tomato Sauce
Gnocchi with Fresh Cherry Tomato Sauce
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