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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Hearty Chicken Noodle Casserole
For the casserole:
6 tablespoons flour
2 tablespoons butter
1 small yellow onion, diced
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 1/2 cups frozen peas
1/2 teaspoon poultry seasoning
1/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
3 cups chicken or vegetable stock
1 cup whole milk
1/4 cup dry sherry (optional)
4 oz cream cheese
1 cup parmesan, grated
1 15-ounce package egg noodles
4 cups cooked chicken, cut into 1" pieces

For the topping:
2 tablespoons melted butter
1/2 cup parmesan, grated
2/3 cup Panko bread crumbs
Preheat your oven to 350 F.

Bring a large pot of water to a boil. Add egg noodles and cook for 6 minutes. Drain immediately after cooking and set aside.

Heat a large, heavy-bottomed skillet to medium. Add butter, onion, carrots and celery. Sauté until onions become translucent and vegetables just begin to soften, about 5 minutes. Reduce heat to medium and add poultry seasoning, nutmeg, pepper and flour. Cook for 2 minutes, until flour begins to slightly brown. Add sherry (if using), milk and stock and cook until mixture begins to thicken, about 3-4 minutes. Remove from heat and stir in peas and cheeses.

Combine vegetable/cream mixture, noodles and chicken in a large bowl and transfer to a greased, 9" x 13" glass baking dish. Sprinkle topping ingredients over casserole and bake for 35-40 minutes, until the topping begins to brown. Serve warm.
Hearty Chicken Noodle Casserole
Our version of this all-American comfort food is loved by both kids and grown-ups alike, feeds a crowd and freezes well. Prepping this dish is a little bit of a process; you can use a store-bought rotisserie chicken to speed things up. This recipe makes 8-10 servings.
20 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Asparagus and Prosciutto Frittata
Asparagus and Prosciutto Frittata
Sweet and Spicy Pastrami Sandwich
Sweet and Spicy Pastrami Sandwich
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Stovetop Mac and Cheese with Bacon, Onion and Tomato
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