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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1/2 cup extra virgin olive oil
2 pounds beef stew meat, cut into 1" cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup red onion, diced
1 cup sweet onion, diced
1 1/2 cups carrots, diced
3 tablespoons tomato paste
1 tablespoon fresh garlic, minced
1 1/2 cups dry red wine
1 28-ounce can diced tomatoes
3 cups water, divided
1 cinnamon stick
1 teaspoon granulated sugar
1 1/2 cups orzo pasta
4 ounces feta cheese, crumbled
Fresh parsley, minced for garnish
Preheat oven to 375 degrees F.

In a 6 quart or larger Dutch oven, add olive oil and set burner to high.

While oil is heating, salt and pepper the beef. Sear on high for 4-5 minutes per side getting a nice crisp sear on each side; you may have to do this in two batches so as not to overcrowd the pan.

Reduce heat to medium high and add both onions and the carrot. Stir and cook for three minutes then add the tomato paste and garlic.

Cook the vegetables with the paste and garlic for two additional minutes.

Add all of the red wine and scrape the bottom of the pan. Stir often for five minutes or until most of the wine has evaporated and you are left with a thick sauce about the consistency of thick pancake batter.

Add reserved meat with any juices collected in the bowl along with the tomatoes, one cup of the water, the cinnamon stick and the sugar.

Stir, cover and place in the oven for one hour and 15 minutes, stirring once half way through.

While stew is cooking, toast the orzo by cooking it in a dry sauté pan over medium high heat for about five minutes. Toss and stir often during the cooking time. Remove to a bowl until needed.

Remove the stew from the oven but leave the oven on. Discard cinnamon stick, add the remaining two cups of water and the toasted orzo. Stir, cover and place back in the oven for 20 minutes, stirring half way through.

Remove from oven after the 20 minutes, fluff and serve with crumbled feta cheese and fresh minced parsley.
Giouvetsi is a Greek comfort food dish made with beef or lamb, orzo and tomatoes. Enjoy this crowd-pleaser along with a Greek side salad for a true wordly treat! This recipe makes 8-10 servings.
20 minutes
2 hours / 0 mins
Looking for inspiration? Try these recipes:
Potato, Sausage and Chicken Casserole
Potato, Sausage and Chicken Casserole
Mujadara Rice
Mujadara Rice
Camarones en Aguachile
Camarones en Aguachile
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