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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Chicken Meatballs with Spicy Tomato Sauce
For the meatballs:
5 ounces spinach leaves
1 pound ground chicken
6 tablespoons panko bread crumbs
3 tablespoons grated parmesan cheese
2 garlic cloves, minced
1 egg, lightly beaten
Salt and fresh ground pepper, to taste

For the spicy tomato sauce:
2 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup fresh Italian parsley, chopped
1/3 cup dry red wine
1 28 ounce can diced tomatoes with juices
Salt and freshly ground pepper, to taste
Preheat an oven to 375 degrees. Lightly coat a baking sheet with nonstick cooking spray and set aside.

Make the meatballs: Bring a saucepan of water to a boil over high heat. Add the spinach and cook just until wilted, about 3 minutes. Drain well and then wrap the spinach in a clean kitchen towel to squeeze out any remaining moisture. Finely chop and transfer to a large bowl.

Add the ground chicken, panko, cheese, garlic and egg to the bowl with the spinach. Season well with salt and pepper. Using your hands, mix gently but thoroughly. For each meatball, scoop up 2 tablespoons of the mixture, form into a meatball and place on the prepared baking sheet. Bake until the meatballs are cooked through, about 15 minutes.

Make the tomato sauce: In a saucepan over medium-high heat, heat the olive oil. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the red pepper flakes, thyme and oregano. Season with salt and pepper and cook, stirring frequently, for about 30 seconds. Add the wine and cook until the liquid is reduced by half, about 4 minutes. Add the tomatoes with their juices and bring to a boil. Reduce the heat to low and simmer for 25 minutes.

Add the meatballs to the sauce and warm through. Garnish with parsley and serve immediately.
Chicken Meatballs with Spicy Tomato Sauce
These hearty, spicy, zesty meatballs are lower in fat and calories than pork and beef meatballs, and adding spinach is a great way to get some healthy greens into your kids. Serve with warm bread and a green salad for a totally amazing dinner.
35 minutes
40 minutes
Looking for inspiration? Try these recipes:
Roasted Mushroom and Veggie Bake
Roasted Mushroom and Veggie Bake
Leftover Turkey Pot Pie
Leftover Turkey Pot Pie
Slow Cooker Beef Vegetable Soup
Slow Cooker Beef Vegetable Soup
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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