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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Grilled Skirt Steak with Chimichurri
For the green Chimichurri:
1 cup fresh Italian parsley leaves, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh oregano leaves, finely chopped
1/2 cup neutral flavored oil (light olive oil or vegetable oil works well)
1 small white onion, minced
1/4 cup red wine vinegar
1 teaspoon crushed red pepper flakes
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

For the smokey red Chimichurri:
1 cup finely chopped fresh flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1/2 cup neutral flavored oil (light olive oil or vegetable oil works well)
1 small white onion, minced
1/4 cup red wine vinegar
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

For the steak:
1 1/2-2 pound skirt steak
Make the green or red Chimichurri: Add all Chimichurri ingredients except for salt and pepper to a covered glass jar and shake gently to combine. Taste the Chimichurri and then season with salt and pepper to your liking.

Cover the steak with a tablespoon of Chimichurri per side and let meat marinade for 15 minutes at room temperature.

Preheat your grill to high. Lightly brush the grill grate with oil to prevent the meat from sticking. Grill for 6-8 minutes, uncovered, flipping once for medium-rare. Remove meat from grill and let rest for 10 minutes. Slice meat against the grain and top with a dollop of the Chimichurri. Serve warm.
Grilled Skirt Steak with Chimichurri
Customize the flavor of this dish by choosing either an herbacious green or spicy and smokey red Chimichurri; the Chimichurri serves as both a marinade for the meat and a topping for the steak once cooked. We recommend choosing one flavor of the Chimichurri and using it for both the marinade and topping. Use any leftover meat to make a steak sandwich or sliced on top of a green salad for an easy Summertime meal.
15 minutes
10 minutes
Looking for inspiration? Try these recipes:
Kale and Butternut Squash Sauté
Kale and Butternut Squash Sauté
Easy Rice Pilaf
Easy Rice Pilaf
Mushroom Onion Squares
Mushroom Onion Squares
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