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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Corned Beef and Onion Breakfast Bake
3 tablespoons butter
1 large yellow onion, finely chopped (1-1/2 cups)
1 (10-oz) package frozen spinach, thawed, excess moisture squeezed out
1-1/2 cups diced corned beef
1 ground nutmeg
6 to 7 cups cubed light rye or French bread
2 cups shredded Cheddar/Jack mix cheese
2-1/4 cups milk
8 large eggs
1 tablespoon Dijon mustard or spicy mustard
Salt and pepper to taste
Sauté onions in butter over medium heat until soft. Add the spinach, corned beef and nutmeg. Stir to blend thoroughly. Set aside.

Sprinkle 1/3 of the bread cubes across bottom of a 3-quart shallow casserole dish. Sprinkle about 1/3 of the spinach mixture over the bread cubes, then sprinkle about 1/3 of the cheese over the spinach mixture. Repeat the layers 2 more times.

In a bowl, whisk the milk, eggs, mustard, salt and pepper. Pour over the casserole. Pat the top all over to submerge the bread. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.

Remove the casserole from the refrigerator and let stand at room temperature for 25 minutes.

Heat oven to 350. Bake the strata, uncovered, for 45 to 55 minutes, until golden brown and cooked through. Let stand 5 minutes before serving.
Corned Beef and Onion Breakfast Bake
This is a great way to use up the leftovers from your St. Patrick's Day celebration. A total crowd-pleaser, this recipe works for breakfast, lunch or dinner!
9 hours / 0 mins
55 minutes
Looking for inspiration? Try these recipes:
Easy Hot and Sour Thai Shrimp Soup
Easy Hot and Sour Thai Shrimp Soup
Perfect Chicken Noodle Soup
Perfect Chicken Noodle Soup
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