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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Breakfast Sandwich with Caramelized Onion and Avocado
4 slices good-quality whole wheat or sourdough bread, toasted
1 ripe avocado, peeled, cored and sliced
2 sweet onions, sliced into thin half-moons
2 large eggs, poached, fried or scrambled
3 tablespoons butter, divided
Salt and pepper, to taste
Make the caramelized onions: Heat a large skillet to medium and add two tablespoons butter. Add onions and sauté, stirring occasionally, until they are softened and turn a caramel-colored brown. This process should take about 30 minutes. Season with salt and pepper and remove from heat.

To assemble sandwiches, place two slices of toasted bread on a work surface and butter the side that is face up. Place one egg (or half of the scrambled eggs) and half of the avocado on each sandwich. Top with a spoonful of onions. Butter one side of each of the two remaining bread slices, place on top of sandwiches. Eat and enjoy!
Breakfast Sandwich with Caramelized Onion and Avocado
Start your day off on a good note with these high-protein, full of flavor breakfast sandwiches. We've kept our version simple with just a couple of toppings, but feel free to add some sliced tomato or grilled eggplant. You will have leftover caramelized onions; use them to garnish a bean soup or just eat them on crusty bread with butter for an easy snack. This recipe makes two sandwiches.
10 minutes
30 minutes
Looking for inspiration? Try these recipes:
Beet and Bean Veggie Burgers
Beet and Bean Veggie Burgers
Light and Lean Fish Stew
Light and Lean Fish Stew
Less Spicy Jerk Chicken
Less Spicy Jerk Chicken
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!

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Nevada Fresh Pak