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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Lobster Pot Pie
4 tablespoons butter
1 1/2 cups mushrooms, brushed clean and quartered (we used Crimini mushrooms)
1 small yellow onion, finely chopped
1/4 cup cognac
2 tablespoons flour
1 1/2 cups vegetable stock (we like Kitchen Basics brand)
1 cup whole milk
1/2 teaspoon ground nutmeg
Leaves from 3 sprigs fresh thyme
1/2 cup frozen peas
1 tablespoon fresh tarragon, chopped
1 pound lobster meat, picked through and cut into 1 1/2-inch chunks
1 sheet puff pastry, thawed
1 egg, lightly beaten
Preheat your oven to 400 F.

In a large, heavy-bottomed skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to their release moisture, about 3 minutes.

Add the onions and cook until soft, about 5 minutes. Deglaze the pan with the cognac and cook for 3 minutes. Sprinkle over the mixture and stir in until mushrooms and onions are coated completely. Cook until light brown, about 5 minutes, then add the stock and milk and cook for another 5 minutes or until mixture thickens.

Lower heat, add nutmeg, cayenne, and thyme; cook for another 10 minutes.

Remove from heat, add lobster meat, peas and tarragon; stir well to combine.

Transfer mixture to a large, glass baking dish

Roll out thawed puff pastry on a lightly floured surface until large enough to cover the top of the baking dish with an inch hanging over the sides.

Lay the puff pastry over the surface of the pie, pressing down on the edges to form a tight seal. Trim away the excess, crimp around the rim with a fork if you like, brush lightly with the beaten egg and cut several slits in the top to vent steam.

Bake for 20 minutes or until crust is golden brown. Let stand for 5 minutes before serving.
Lobster Pot Pie
This rich, savory and slightly boozy pot pie is a true decadent treat for your next dinner party or when you just want to indulge. And what's more, it's surprisingly easy to put together. You can prep the filling up to 1 day in advance, assemble and bake when ready to eat.
30 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Broccoli, Mushroom and Beef Stir-fry
Broccoli, Mushroom and Beef Stir-fry
Chicken Larb Salad
Chicken Larb Salad
Moroccan Tagine
Moroccan Tagine
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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