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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Cheese Burgers with Grilled Onions and Mushrooms
Ingredients
For the grilled onions and mushrooms:
2 red or sweet onions, chopped
8 ounces white or brown mushrooms, brushed clean and sliced
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon cider vinegar
2 teaspoons brown sugar or honey
Salt, to taste

For the burger patties:
1 pound ground chuck
2 teaspoons Worcestershire sauce
1 teaspoon soy or tamari sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

For the burger assembly:
4 buns, split
8 slices cheese (we used a sharp cheddar)
8 lettuce leaves, washed and dried
Mayonnaise
Directions
Make the onion and mushroom mixture: Heat butter and oil in a large skillet to medium. Add onions and sauté, stirring every 5 minutes, for 20 minutes until the onions Begin to caramelize. Add mushrooms and cook for 10 minutes more. Add vinegar and brown sugar or honey, stir to combine and cook for another 4-5 minutes, until the vinegar reduces and most of the water has cooked out of the mushrooms. Season with salt and set aside.

Make the burger patties: combine all burger patty ingredients in a mixing bowl and mix gently with your (clean) hands. Be careful not to overwork the meat mixture as it may become tough. Form the mixture into 4 patties and set on a plate to rest while you get the grill ready.

Preheat your grill to medium and oil with a paper towel dipped in vegetable oil. Cook the burger patties for 5 minutes on each side; the last couple minutes of cooking add the cheese and a scoop of the onion-mushroom mixture so the toppings heat up. You can also grill the buns, cut side down on the grill, for about 30 seconds to toast them up at this point. The burgers should be at an internal temperature of 160 F when they are ready. Once cooked, remove from heat and let rest for at least 5 minutes before assembling the burgers.

To assemble the burgers, place a patty on the bottom side of each bun. Spread some mayo on the top of each bun, add a couple of lettuce leaves, cover each burger and serve.
Cheese Burgers with Grilled Onions and Mushrooms
These sweet and savory burgers are simply delicious, easy to make and will kick your next cookout up several notches! This recipe makes 4 burgers, or you can use smaller rolls to make 8 sliders.
PREP TIME
15 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Stuffed Acorn Squash
Stuffed Acorn Squash
Lucky Chicken Stir-fry
Lucky Chicken Stir-fry
Chicken Bolognese with Crispy Basil
Chicken Bolognese with Crispy Basil
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