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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Clams Casino
Ingredients
12 frozen top neck clams, scrubbed clean
12 ounces bacon, chopped
1/3 cup red bell pepper, finely chopped
1/2 small yellow onion, finely chopped
1 clove garlic, minced
1 cup breadcrumbs
2 tablespoons finely chopped fresh parsley leaves
Directions
Arrange an oven rack to the second-highest position and turn on the broiler. Meanwhile, place the frozen clams on a rimmed baking sheet on the counter until they start to open, about 30 minutes. Use your hands to fully open and separate the shell halves. Using a sharp knife, carefully cut the still-frozen clam meat from the shell, and then cut the meat in half. Place one half on each half shell. Drain the liquid off the baking sheet or transfer the clams to a clean baking sheet. Let the clams continue thawing on the counter while you prepare the topping, or you can let them finish thawing overnight in the fridge.

Working in batches, place the bacon in a large skillet over low heat and cook until just starting to brown but before it becomes crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces. Drain off all but 1/4 cup of the bacon grease from the skillet; discard the remaining bacon fat or save for another use.

Add the onion, pepper, and garlic to the skillet and sauté over medium heat until the onions are translucent and the peppers are very soft, about 5 minutes. Transfer to a large bowl.

Add the bread crumbs, parsley, and crumbled bacon, and stir to combine. Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each.

Broil the clams until the bread crumbs are browned, the bacon is crispy, and clams are just cooked, 3 to 5 minutes. Use tongs to transfer to a serving platter, and serve immediately.
Clams Casino
This popular dish from eras passed is still loved as a holiday appetizer today -- and once you taste these little gems, you'll understand why! Assemble the clams, refrigerate and broil when your guests arrive as they don't sit well once cooked. This recipe makes 12 clams, but can be doubled (or tripled).
PREP TIME
15 minutes
COOK TIME
5 minutes
Looking for inspiration? Try these recipes:
Iceberg Wedge Salad
Iceberg Wedge Salad
Summer Ratatouille
Summer Ratatouille
Classic Stuffing
Classic Stuffing
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Nevada Fresh Pak