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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Easy Beef Bourguignon
1 tablespoon olive oil
8 slices center cut bacon, chopped
3 pounds stewing beef, cut into 1 1/2" pieces
2 large white or yellow onions, chopped
1 large carrot, peeled chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cloves garlic, minced
1 pound brown mushrooms, brushed clean and stems removed
2 tablespoons flour
3 cups red wine (try a Merlot or Cabernet Sauvignon for this recipe)
2 cups beef stock (we like Kitchen Basics brand)
1 tablespoon tomato paste
1 bay leaf
3 sprigs fresh thyme
Heat a large Dutch oven to medium and add the olive oil and bacon. Cook bacon until crispy, about 4-5 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving bacon fat in the pan.

Add the beef to the pan and brown well on all sides; using kitchen tongs to turn the beef. Transfer the beef once browned to a plate. You may have to brown the beef in batches as it's best not to overcrowd the pan.

Once the beef is browned, add the onion and carrots to the pan. Cook for 3-5 minutes, or until the onions begin to turn translucent. Add the garlic and tomato paste and cook for one minute more. Add the mushrooms to the pan and sprinkle the flour over the entire mixture. Stir to combine and cook for 2 more minutes. Add the beef and bacon back into the pan.

Add the red wine, beef stock, bay leaf, thyme and stir. Bring to a boil.

While the stew is coming to a boil, preheat your oven to 325 F. Once stew is boiling, place the lid on the Dutch oven and carefully put the pot in the oven.

Cook the stew for 2 1/2 hours, or until the beef is fork-tender. Remove from oven and let stand for 10 minutes, covered, before serving.
Easy Beef Bourguignon
We've simplified Julia Child's French classic without sacrificing flavor with this rich, hearty, soul-satisfying beef stew. Although the cook time is lengthly, the prep time is fast; the stew freezes well and it is just so good. Serve over egg noodles or mashed potatoes. This recipe makes 8 servings.
20 minutes
2 hours / 45 mins
Looking for inspiration? Try these recipes:
Greens with Toasted Garlic
Greens with Toasted Garlic
Hungarian Goulash
Hungarian Goulash
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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