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 White Lasagna with Chicken and Spinach
Ingredients
For the cheese sauce:
3 tablespoons butter
2 large cloves garlic, minced
3 tablespoons flour
2 1/2 cups whole milk or half and half
1/4 cup grated parmesan cheese
4 ounces cream cheese, softened
Salt and pepper, to taste

For the lasagna assembly:
3/4 cup ricotta cheese
1 egg
8 dried lasagna noodles, cooked according to package instructions
2 cups cooked chicken, roughly chopped
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups baby spinach leaves, washed and dried
Directions
Preheat your oven to 400 F. Spray a glass 8" x 8" baking dish with nonstick cooking spray.

Make the cheese sauce: Place a saucepan over medium heat. Add the butter; once melted, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.

Assemble the lasagna: Whisk the egg and ricotta in a small bowl until blended.

Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by 1/4 cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and 1/2 cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.

Bake uncovered 20-25 minutes, until the sauce is bubbling. Let the lasagna cool for 15-20 minutes before serving.
Easy White Lasagna with Chicken and Spinach
This economical crowd pleaser is loaded with flavor and a great way to get some healthy greens into your kids. Assemble this dish up to 24 hours in advance, refrigerate and bake when ready to eat. This recipe makes 6 servings but can be doubled and prepared in a larger 9" x 13" baking dish.
PREP TIME
20 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Steak Quesadillas
Steak Quesadillas
Easy Hot and Sour Thai Shrimp Soup
Easy Hot and Sour Thai Shrimp Soup
Red Bacon Lentil Soup
Red Bacon Lentil Soup
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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