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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Caramelized Onion Soup
3 tablespoons extra-virgin olive oil
3 pounds red onions, halved and sliced 1/2 inch thick
Sea salt
1/4 teaspoon dried thyme, or 1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
6 cups Pastured Beef Bone Broth (page 43), Nourishing Bone Broth (page 41), or Magic Mineral Broth (page 35)
Pinch of freshly grated nutmeg
1 teaspoon freshly squeezed lemon juice, plus more if needed
2 teaspoons dark maple syrup
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
In a large, straight-sided sauté pan or large soup pot, heat the olive oil over medium heat. Add the onions and 1/2 teaspoon salt and stir. Decrease the heat to medium-low. Cook without stirring for about 25 minutes, or until the onions have turned a deep golden brown. Stir in the thyme and mustard until well combined. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.

Add the remaining 5 1/2 cups of broth, 1/2 teaspoon salt, and the nutmeg. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer for 10 more minutes. Stir in the lemon juice and the maple syrup and taste; you may want to add a spritz of lemon juice or a pinch or two of salt. Serve garnished with the parsley, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Caramelized Onion Soup
Onion soup is considered French (at least when it’s smothered in croutons and Gruyère cheese), but in fact it goes back to the days of the Romans. This soup is all about having patience with the onions. I’ll admit, the hardest thing as a soup-maker is knowing when to put the spoon down, but here you need to give the onions time, 20 to 25 minutes, without stirring to let them wilt, turn a golden hue, and release all their natural sugars. If you can do that, your patience will be well rewarded with a delectable, rich, sweet onion soup. This recipe makes six servings. Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
20 minutes
40 minutes
Looking for inspiration? Try these recipes:
Roasted Onion Veggie Bowl with Onion Mustard Dressing
Roasted Onion Veggie Bowl with Onion Mustard Dressing
Easy Sweet and Sour Pork
Easy Sweet and Sour Pork
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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