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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Easier Beef Wellington
Ingredients
For the duxelles:
1 pound brown mushrooms
1/2 yellow onion, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
Leaves from 2 sprigs fresh thyme
2 tablespoons olive oil
Salt and pepper

For the beef:
1 3-pound chateaubriand center cut beef tenderloin
4 ounces thinly sliced prosciutto
6 sprigs fresh thyme
2 tablespoons Dijon mustard
All purpose flour
12 ounces store-bought puff pastry, thawed
1 large egg, lightly beaten
Salt and pepper

For the Beef Wellington Sauce:
Reserved drippings and pan from searing beef
2 tablespoons butter
1/3 small onion, sliced
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 tablespoons brandy
3 cups beef stock
2 tablespoons heavy cream
Directions
Make the duxelles: Add the mushrooms, onion, garlic, and thyme leaves to a food processor and pulse until finely chopped. Add the oil to a large skillet and set over medium high heat. Pour the mushroom mixture into the pan and cook for 8 to 10 minutes, stirring frequently, until most of the liquid has cooked out. Season with salt and pepper and set aside to cool.

Prepare the beef: Place a large, heavy bottomed skillet over medium high heat. Tie the tenderloin with kitchen string about every 2 inches. Season the beef all over with salt and pepper. When the skillet is hot, add the oil and sear the beef on all sides to brown the meat; about one minute per side. Remove the beef to a plate, take the pan off the heat, and set aside for later (do not clean the pan).

Lay out a large piece of plastic wrap, about 18 inches, and evenly arrange the prosciutto so that it covers most of the plastic wrap. You want it spread out enough to fully wrap the beef when rolled up. Spread the duxelles evenly over the prosciutto, then sprinkle with salt, pepper, and a few extra thyme leaves.

Trim the twine from the beef, brush the tenderloin with the Dijon mustard, then place the beef on the duxelles. Use the plastic wrap to wrap the entire beef tenderloin in the duxelles and prosciutto, then twist the ends of the plastic wrap tightly so the beef holds its log shape. Refrigerate for 30 minutes.

Preheat your oven to 425 F.

On a floured surface, roll the puff pastry thinly enough so it can wrap around all of the beef, about 1/8 to 1/4 inch thick. Remove the beef from the plastic wrap, then set the beef in the center of the puff pastry, and roll it tightly in the puff pastry. Crimp the edges, using egg wash to help you seal the edges and sides. Place the beef seam side down onto a sheet pan. Brush the entire pastry with the egg wash, then vent on top to let the steam escape while cooking. Bake for 25 to 30 minutes until the beef measures 125 F with a thermometer, and the puff pastry is golden brown. Remove from the oven and place the beef on a wire rack to rest for at least 10 minutes while you make the sauce.

Make the sauce: Add butter to the pan you seared the beef in, and set over medium heat. Add the onion, garlic, and thyme, and sauté for 5 minutes. Remove the pan from the heat and add the brandy. Be careful -- brandy is highly flammable. After the flame has died down, return the pan to the heat and add the beef stock. Turn the heat to high and reduce the liquid by half. Add the cream and mustard, then strain the sauce to remove the solids.
Slice the beef wellington into thick slices, about 2 inches wide, and serve with the sauce. Enjoy!
Easier Beef Wellington
This traditional holiday dish is still popular to this day, and for good reason! A chateaubriand of beef is covered in duxelles and prosciutto and wrapped in puff pastry and roasted -- and the results are completely amazing. Serve this with scalloped potatoes for a holiday meal your guests won't forget! This recipe makes 8 servings.
PREP TIME
1 minutes
COOK TIME
1 minutes
Looking for inspiration? Try these recipes:
Green Pork Curry
Green Pork Curry
Roasted Chicken with Onions, Cranberries and Rosemary
Roasted Chicken with Onions, Cranberries and Rosemary
Beef Stroganoff
Beef Stroganoff
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Nevada Fresh Pak