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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Classic Beef Stroganoff
Ingredients
1 1/2 pounds beef sirloin steak, cut across grain into 1/2 inch thick slices
2 1/2 cups ounces fresh white mushrooms, sliced
2 medium yellow onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups beef broth
1/4 cup dry Sherry wine (optional)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup white flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Directions
In a medium skillet, sauté mushrooms, onions and garlic in butter over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Sauté beef in same skillet until brown. Add Sherry and scrape pan to remove brown bits from bottom. Cook for 30 seconds. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over egg noodles.
Classic Beef Stroganoff
This traditional Russian dish became popular in America in the 1950's, and with quite a few modifications from the original 19th century Russian classic. Easy and economical to make, this dish is a real crowd-pleaser that sticks to your ribs.
PREP TIME
20 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Easy Beef Enchiladas
Easy Beef Enchiladas
Stuffed Bell Peppers
Stuffed Bell Peppers
Zesty Veggie Chili
Zesty Veggie Chili
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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