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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Loaded Baked Potato Soup
4 large russet potatoes, scrubbed clean
8 slices bacon, chopped
4 tablespoons butter
2 garlic cloves, minced
1 small yellow onion, chopped
1/3 cup all-purpose flour
2 cups milk
1 cup half and half
2 cups chicken stock
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 cups cheddar cheese, shredded
1 cup sour cream
Minced fresh chives, for garnish
Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until fork-tender. Cut the potatoes in half lengthwise and let cool. Once cool enough to handle, remove the skins, and cut into chunks.

Cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon into small pieces.

In a large pot, melt the butter over medium-low heat. Add the garlic and onion and cook for 2 to 3 minutes, until the onion begins to soften. Add the flour and let cook for 1-2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and add the salt and pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.

Stir in cheese, potato pieces, bacon and sour cream and heat through. Garnish with chives and serve warm.
Loaded Baked Potato Soup
This stick-to-your-ribs chowder is so good on a chilly evening, freezes well and is a total kid-pleaser. Feel free to spice this recipe up with a bit of minced jalapeño, if you like. This recipe makes 6-8 servings.
10 minutes
35 minutes
Looking for inspiration? Try these recipes:
Easy Huevos Rancheros
Easy Huevos Rancheros
Carolyn Quilici’s Red Meat Sauce
Carolyn Quilici’s Red Meat Sauce
Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup
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