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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Cottage Pie
For the pie filling:
2 tablespoons olive oil
2 leeks trimmed, thinly sliced, and rinsed clean
1 medium onion, chopped
2 carrots, scrubbed clean and sliced
1 1/2 pounds lean ground beef
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup beef stock (we like Kitchen Basics brand for this recipe)
1 tablespoon all-purpose flour
Salt and fresh cracked black pepper, to taste

For the mashed potato topping:
1 1/2 pounds russet potatoes, peeled and cut into 1" cubes
1/2 cup buttermilk
4 tablespoons unsalted butter, divided
1 cup sharp cheddar cheese, shredded
Salt and pepper, to taste
Preheat oven to 350 F.

Heat oil in a large skillet to medium-high. Sauté the leeks, onions and carrots for about 5 minutes. Remove fro heat and set aside.

Add the beef to the skillet, breaking up the meat with a spatula as it browns. Cook for 7-10 minutes, until beef is cooked through. Stir in the tomato paste, mustard, Worcestershire sauce, and stock. Bring up to a simmer and let simmer gently for 15 to 20 minutes. Season to taste with salt and pepper. If you'd like a thicker gravy at this point, sprinkle a little flour over the top and stir to combine. The gravy should thicken in about a minute; repeat this process until the gravy is as thick as you like.

Add the vegetables back into the pan and mix well. Turn the mixture into a large pie plate or casserole dish. Spread out evenly.

Make the potato topping: boil the potatoes until fork-tender, about 7-10 minutes. Drain and mash with the buttermilk and 3 tablespoons of the butter. Add more buttermilk if the potato mixture seems dry. Fold in the cheese and season with salt and pepper.

Spread the mashed potatoes over the top of the pie. Melt the remaining 1 tablespoon butter and gently brush over the mashed potatoes.

Put the baking dish on a baking sheet to catch any drips, and bake for about 50 minutes, or until browned and bubbling. Serve and enjoy!
Cottage Pie
This popular English peasant dish is just so good on a cool evening. Kids love it, it freezes well and makes fantastic leftovers. The pie can be assembled up to a day in advance and baked when ready to serve. This recipe makes 6 servings.
25 minutes
50 minutes
Looking for inspiration? Try these recipes:
Chicken Buddha Bowls
Chicken Buddha Bowls
Grilled Chicken and Strawberry Salad
Grilled Chicken and Strawberry Salad
Brunswick Stew
Brunswick 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