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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Crab Stuffed Portobello Mushrooms
Ingredients
6 portobello mushroom caps, brushed clean and stems reserved
8 ounces lump crab meat
1 egg, lightly beaten
1/2 cup panko crumbs
2 teaspoons olive oil
1/2 small sweet onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
Juice of 1/2 lemon
1/2 cup Muenster cheese, coarsely grated
Salt and freshly ground black pepper, to taste
Directions
Preheat your oven to 375 F.

Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills and arrange them in a single layer in a shallow baking dish coated with nonstick cooking spray. Season each mushroom cap with salt and pepper and set aside.

Heat a small skillet to medium. Add oil and onions; cook until onions become translucent, about 4-5 minutes. Add garlic and cook for one minute more. Remove from heat.

Add the crab, egg, panko, onions, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.

Remove from the oven, top each mushroom with grated cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve warm.
Crab Stuffed Portobello Mushrooms
These stuffed mushrooms are quick and easy to put together and make a decadent dinner entree. You can use 6 portobello mushrooms for meal-sized portions or 12-18 regular brown mushrooms for a unique party appetizer your guests will devour.
PREP TIME
20 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Green Shakshuka
Green Shakshuka
Thai Beef Salad
Thai Beef Salad
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Stovetop Mac and Cheese with Bacon, Onion and Tomato
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