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 Onion Jam
Ingredients
For the onion jam:
3 red onions, cut in half crosswise and sliced into half-rings
1/2 cup white sugar
1/2 cup red wine vinegar
2 tablespoons olive or vegetable oil
Salt and pepper

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 brioche buns, split
4 ounces sliced sharp cheddar
A couple handfuls of leafy greens
Sliced dill pickles
Directions
Make the red onion jam: In a large sauce pan, heat oil to medium. Add onions and season with salt and pepper; cook until the onions become soft, about 20-25 minutes. Add vinegar and sugar, reduce heat to medium-low and simmer for 30 minutes, until the mixture thickens and becomes jam-like. Remove from heat and let stand at room temperature; the jam will thicken more when it cools.

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 so it can melt. 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 a bun. Top with pickles, lettuce and a big scoop of onion jam. Place top of bun on burger. Serve and enjoy!
Cheese Burgers with Onion Jam
These sweet, savory, completely addictive burgers are just the thing to kick of your Grilling Season! You will have leftover onion jam from this recipe; it's also fantastic on a veggie sandwich or just eaten as a snack with buttered bread. This recipe makes 4 full-sized burgers or you can use smaller rolls for 8 sliders.
PREP TIME
30 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Pot Luck Baked Beans
Pot Luck Baked Beans
Mushroom, Zucchini and Chickpea Sauté
Mushroom, Zucchini and Chickpea Sauté
Pork Tenderloin and Onion Jam Sliders
Pork Tenderloin and Onion Jam Sliders
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