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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Chili con Carne
Ingredients
2 to 3 pounds lean ground beef
1 large yellow or white onion, chopped
6 cloves garlic, finely chopped
1 tablespoon dried ground cumin
1 tablespoon dried oregano
2 tablespoons chili powder
1 28-ounce can crushed tomatoes
4-5 cups beef stock (we like Kitchen Basics brand)
1 1/2 tablespoon molasses
2 cans black beans or kidney beans, rinsed and drained
Salt and pepper, to taste
Directions
Stove Top Method:

In a large soup pot or cast-iron Dutch oven over medium-high heat, sauté ground beef, onion, and garlic until the meat becomes is cooked through; drain off fat and discard. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef stock. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.

Add molasses and beans and continue to simmer another 30 minutes. Taste and adjust seasoning if needed.

Garnish with sour cream, onions and cheese.

***

Slow Cooker Method:

Preheat slow cooker.

In a large frying pan over medium-high heat, cook ground beef until browned; drain off fat and discard. Add onion and garlic and sauté until the onions become soft and translucent, approximately 3 to 4 minutes. Add cumin, oregano, chili powder, salt, and pepper. Stir into beef mixture and cook for a couple minutes longer.

Add the cooked beef mixture to the slow cooker along with tomato sauce, beef stock, molasses, and beans. Stir together to combine and cover with slow cooker lid. Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours.

Garnish with sour cream, onions and cheese.
Chili con Carne
Warm up on a chilly evening with this economical crowd-pleaser! Our version of this Tex-Mex classic has a secret ingredient that really makes this recipe sing, and we offer two methods for preparation, stove top and slow cooker. Serve topped with chopped onion, sour cream and shredded cheddar or jack cheese. This recipe makes 8-12 servings.
PREP TIME
30 minutes
COOK TIME
4 hours / 0 mins
Looking for inspiration? Try these recipes:
Thai Coconut Soup
Thai Coconut Soup
Red Onion Spread
Red Onion Spread
Pasta Salad with Veggies and Feta
Pasta Salad with Veggies and Feta
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