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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Moroccan Chickpea and Vegetable Soup
Ingredients
2 tablespoons extra-virgin olive oil
2 small yellow onions, diced small
1 fennel bulb, diced small
2 stalks celery, chopped
Sea salt
1 small sweet potato, peeled and cut into 1/2-inch dice
1 carrot, peeled and diced small 1 large clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
Pinch of saffron (optional)
6 cups Classic Magic Mineral Broth or store- bought organic vegetable broth
4 cups cooked chickpeas, or 2 (15-ounce cans), rinsed
Freshly squeezed lemon juice
Freshly ground black pepper
Grade B maple syrup (optional)
2 tablespoons chopped fresh cilantro, for garnish
1 tablespoon chopped fresh mint, for garnish
Directions
Heat the olive oil in a soup pot over medium heat, then add the onions, fennel, celery, and a pinch of salt and sauté until golden, about 6 minutes. Add the sweet potato and carrot and sauté another 3 minutes. Add the garlic and cook for 30 seconds. Stir in the cumin, turmeric, 1/2 teaspoon of salt, coriander, cinnamon, red pepper flakes, and saffron and stir for another 30 seconds, or until fragrant. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.

Spritz the chickpeas with lemon juice, add a pinch of salt, and stir, then add to the pot. Add the remaining 51/2 cups of broth. Bring to a boil, then reduce the heat to medium, cover, and simmer for 15 minutes.

Ladle 4 cups of the soup into a blender and process for 1 minute or until velvety smooth. Stir the blended mixture back into the soup and cook over low heat, just until heated through.

Stir in 4 teaspoons of lemon juice and a few grinds of black pepper. Taste; you may want to add a pinch of salt, a drop or so of maple syrup, or a squeeze of lemon juice.

Served garnished with the cilantro and mint.

STORAGE: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Moroccan Chickpea and Vegetable Soup
Reprinted with permission from The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Copyright ©2015 by Rebecca Katz, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
PREP TIME
20 minutes
COOK TIME
1 hour / 20 mins
Looking for inspiration? Try these recipes:
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