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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Crostini with Caramelized Onions and Cranberry Chutney
For the cranberry chutney:
1 pound fresh or frozen cranberries
1 small apple, peeled, cored and chopped (we used Granny Smith)
1/2 cup raisins
1 cup white sugar
1/2 cup packed brown sugar
1 cup water
Juice and zest from 1 large orange
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

For the caramelized onions:
2 large sweet onions, thinly sliced
1 tablespoon butter
2 tablespoons olive oil
1/2 teaspoon salt

Remaining ingredients:
1 wheel good-quality brie
1 good-quality French mini-baguette, cut into 1/4" slices
Make the chutney: In a large saucepan, combine cranberries, sugars, water, orange zest and juice and spices and simmer on medium for 15 minutes, until the cranberries pop. Add apples and raisins and simmer for 15 minutes more, until the chutney thickens. Remove from heat and refrigerate, covered, in a non-reactive container for at least 4 hours and up to one day.

Make the caramelized onions: Heat a large, heavy-bottomed skillet to medium. Add butter, oil and onions. Sauté for 30-45 minutes, stirring occasionally, until onions soften and turn a deep golden color. Season with salt, remove from heat, and bring to room temperature.

Toast the bread: Right before assembling the crostini, preheat your oven to 375 F. Place bread slices on a large baking sheet and bake for 5-6 minutes, flipping the bread once halfway through cooking. The bread should be toasted but not burnt; keep your eyes on the bread as it goes from a nice toasty brown to black and charred quickly. Once the bread slices are toasted, remove from oven.

To assemble the crostini, place a slice of toasted bread on your work surface. Spread about a tablespoon of brie onto the bread, then top with a spoonful of caramelized onions and a spoonful of chutney. Repeat until all bread is used. Serve immediately.
Crostini with Caramelized Onions and Cranberry Chutney
These festive little appetizers will have guests thinking you spent hours of labor preparing them, but they're actually pretty quick and easy to put together. They're always a hit at holiday get-togethers when we serve them, and there are never any leftovers! This recipe makes 18-20 crostini, but can easily be doubled.
10 minutes
1 hour / 30 mins
Looking for inspiration? Try these recipes:
Grilled Corn and Pepper Salad
Grilled Corn and Pepper Salad
Hoppin' John
Hoppin' John
Gnocchi with Fresh Cherry Tomato Sauce
Gnocchi with Fresh Cherry Tomato Sauce
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