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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Herby Chicken Panini Sandwich
Juice and zest of 1 large orange or two small ones
1 tablespoon rosemary, finely minced
1 tablespoon Italian parsley, finely minced
2 cloves garlic, finely minced
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil, divided
1 large boneless, skinless chicken breast
2 ciabatta rolls, split
1/2 small red onion, cut into slivers
2 ounces Muenster cheese, sliced or shredded
Handful of leafy greens
Marinade the chicken: combine first 7 ingredients and 1 tablespoon of olive oil in a non-reactive bowl. Tenderize the chicken with a meat mallet or the back of a large, heavy mug in between two pieces of waxed paper. Put chicken in the bowl with the marinade, cover, and refrigerate for two hours or up to four.

Once the chicken is ready, preheat a grill pan or your grill to medium. Grill chicken until just beginning to brown on the outside, about five minutes. Turn chicken and grill until cooked through. Pull chicken off of heat and let rest for 10 minutes. Once chicken has rested, slice into strips.

Put your oven to broil and move your oven rack to the middle of the oven. On a cookie sheet, place split ciabatta rolls face side up. Drizzle evenly with remaining 1 tablespoon olive oil. Divide chicken slices evenly on the two bottom halves of the rolls and top with onion slivers and cheese. Broil until cheese is melted and bubbling. Remove from oven, add a sprinkle of greens to the sandwich bottoms and cover with the top side of the rolls. Serve immediately.
Herby Chicken Panini Sandwich
The secret to the amazing flavor in this sandwich is the citrusy, garlicky, herby chicken marinade -- it's absolutely delicious and keeps the chicken juicy and tender. We used Muenster cheese for this recipe, but you can also experiment with Swiss, Gruyere or jack cheese. This recipe makes two sandwiches.
2 hours / 5 mins
15 minutes
Looking for inspiration? Try these recipes:
Spaghetti with Shrimp and Asparagus
Spaghetti with Shrimp and Asparagus
Taco Stuffed Sweet Potatoes
Taco Stuffed Sweet Potatoes
Pita Bread Salad
Pita Bread Salad
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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