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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Brazilian Chicken Stew
Ingredients
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1/3 cup fresh ginger root, sliced
4 garlic cloves, minced
2 jalapeños, seeded and chopped
2 tablespoons fresh lemon juice
1 tablespoon sweet paprika
1/4 cup vegetable oil, divided
3 medium onions, chopped
2 cups canned tomatoes, chopped and juices reserved
1/2 cup unsweetened coconut milk
1/2 cup dry-roasted peanuts, finely chopped
1/4 cup shredded unsweetened coconut, plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
3 cups chicken stock (we like Kitchen Basics brand)
Salt and freshly ground pepper, to taste
Directions
In a small food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add 2 tablespoons water water and process to a paste. Set aside.

Heat a large Dutch oven to medium-high. Add 2 tablespoons oil and onions. Cook until onions begin to become translucent, about 5 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.

Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.

Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro.
Brazilian Chicken Stew
This fragrant, hearty stew is just about the best thing ever on a chilly evening. It freezes and reheats well for a not-sad desk lunch the day after you make it. Serve over steamed rice with a few lemon wedges, if you like. This recipe makes 8 servings.
PREP TIME
20 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Blue Cheese Burgers with Balsamic Caramelized Onions
Blue Cheese Burgers with Balsamic Caramelized Onions
Chicken and Mushrooms with Sherry Cream
Chicken and Mushrooms with Sherry Cream
Golden Thai Chicken Curry
Golden Thai Chicken Curry
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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