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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Chorizo Breakfast Tacos
Ingredients
12 ounces Mexican-style chorizo sausage, removed from casing if necessary
1/2 white or yellow onion, chopped
12 large eggs
6 tablespoons milk
4 ounces Cotija cheese, crumbled
12 5" tortillas
Salt and pepper to taste
Sliced avocado, chopped tomatoes, chopped cilantro, sour cream and hot sauce, for garnish
Directions
Add eggs and milk to a large bowl and whisk well to combine. Season with salt and pepper and refrigerate while you cook the chorizo.

Heat a large skillet to medium and add the chorizo and onion. Break up the chorizo with a spatula as it begins to brown; stir to combine with the onions. Cook the chorizo until it is completely brown, about 10 minutes. remove chorizo from the pan with a slotted spoon to remove any excess grease; discard the grease.

Wipe the pan with a paper towel and reduce heat to medium-low. Add scrambled eggs and scrape the bottom and sides of the pan with a rubber spatula frequently, until the eggs are almost set; about 5-6 minutes. Add chorizo to the eggs and continue to cook until the eggs are completely set.

While the eggs are cooking, warm the tortillas in a clean skillet or wrap all tortillas in a clean, damp kitchen towel and microwave for 15 seconds. Keep tortillas covered in a damp towel until ready to use.

To assemble the tacos, place a scoop of the egg/chorizo mixture into each tortilla. Top with a sprinkling of cheese, some tomatoes, cilantro, avocado sour cream and hot sauce. Serve and enjoy!
Chorizo Breakfast Tacos
Who says you can't have tacos for breakfast? Certainly not us! The savory and spicy tacos are a snap to put together and will keep you going strong well into the afternoon. This recipe makes 12 small tacos.
PREP TIME
10 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Summer Garden Salad
Summer Garden Salad
Chicken Jalfrezi Curry
Chicken Jalfrezi Curry
White Bean and Kale Stew
White Bean and Kale Stew
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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