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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French Onion Chicken
2 large sweet onions, sliced
4 tablespoons butter
1 cup beef broth or stock
4 chicken breasts, pounded to uniform thickness
2 tablespoons olive oil
1 teaspoon dried thyme
1 1/2 tablespoons flour
1/2 cup provolone cheese, shredded or sliced
1/2 cup mozzarella cheese, shredded or sliced
Salt and pepper, to taste
Preheat your oven to 400 degrees.

Heat a large oven-safe skillet to medium high and add butter. Add sliced onions and stir. Continue to cook, stirring every few minutes, for about 15 minutes or until onions are translucent and softened.

While onions are cooking, drizzle chicken breasts with olive oil and season with salt, pepper, and thyme. Once the onions are done cooking, remove them from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.

Remove chicken from skillet and set aside. Return onions to the skillet and sprinkle the flour over the onions. Stir and cook for one minute. Pour in the beef broth/stock and whisk the mixture together, making sure to break up and lumps of flour.

Once the sauce is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top with cheeses. Transfer the skillet to the oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. Let rest a few minutes before serving.
French Onion Chicken
This quick and easy recipe has all the flavors of French Onion Soup and all the satisfaction of a winner of a chicken dinner! Serve with crusty bread and a green salad for a weeknight meal your family will love. This recipe makes 4 servings.
10 minutes
30 minutes
Looking for inspiration? Try these recipes:
Mujadara Rice
Mujadara Rice
Chicken Salad with Grilled Eggplant
Chicken Salad with Grilled Eggplant
Mahogany Chicken Wings
Mahogany Chicken Wings
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