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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Glazed Country Ham with Cranberry Chutney
Ingredients
For the ham:
1 7-8 pound country ham
4 cups chicken stock
1 small sweet onion, thinly sliced
1 1/4 cups packed dark brown sugar
1 cup bourbon
3 sprigs thyme
3 cloves garlic, chopped
1 tablespoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons fresh lemon juice

For the cranberry chutney:
4 cups fresh cranberries
1 cup raisins or dried cranberries
1/2 cup white sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1 cup water
1/2 cup finely minced red onion
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
Directions
Make the chutney: In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate for at lest 8 hours and up to 24 before serving.

Make the ham: Preheat your oven to 425 F. Place the ham in a roasting pan fitted with a rack. In a large saucepan, bring the stock, onion, sugar, bourbon, thyme, garlic and black and red pepper to a boil; stir until the sugar dissolves. Boil 3 minutes, then pour over the ham. Roast 30 minutes. Baste the ham with the pan juices; tent with foil. Reduce the heat to 325 degrees and roast, basting with the pan juices every hour, until an instant-read thermometer inserted into the thickest part of the ham (not touching bone) registers 145 degrees , about 2 1/2 hours.

Strain the pan juices into a large pitcher and stir in the lemon juice. Slice the ham thinly; serve with the pan juices and the chutney.
Glazed Country Ham with Cranberry Chutney
This show-stopper of a holiday main will have your guests thinking you spent all day in the kitchen, but the prep time for this dish is actually quick and easy. Make the chutney at least 8 hours in advance and allow to chill before using. This recipe makes 8 servings.
PREP TIME
45 minutes
COOK TIME
2 hours / 45 mins
Looking for inspiration? Try these recipes:
Sweet and Savory Turkey Burgers
Sweet and Savory Turkey Burgers
Hungarian Goulash
Hungarian Goulash
Green Curry with Chicken
Green Curry with Chicken
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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