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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Open-faced Eggplant Parm Sandwich
For the tomato sauce:
2 pounds summer-ripe tomatoes, chopped (we used Heirlooms)
1/2 red or yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vegetable stock or dry white wine
Salt and pepper, to taste

Remaining sandwich ingredients:
2 slices good-quality French or Sourdough bread
1 small eggplant, cut cross-wise into 1/2 rounds (try an Asian variety)
4 ounces mozzarella cheese
Nonstick cooking spray
Fresh chopped Italian basil leaves, for garnish
Make the tomato sauce: Heat a skillet to medium and add oil. Sauté the onions for 4-5 minutes, until they become fragrant and translucent. Add garlic and cook for 1 more minute. Add stock or wine to pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by about a third and add tomatoes. Stir gently and let simmer for 3-4 minutes. Season with salt and pepper to taste and remove from heat.

Preheat your oven to 425 F. Spray a baking sheet with cooking spray and arrange eggplant slices on the sheet in a single layer. Spray the tops of the eggplant with cooking spray and season with salt. Roast for 5-7 minutes, until eggplant is fork-tender. Remove from heat and let cool for a few minutes before assembling the sandwiches. Leave your oven on.

To assemble the sandwiches, place bread slices on a work surface and arrange eggplant slices, a scoop of of tomato sauce and cheese on bread, distributing evenly among both bread slices. Bake for 5-7 minutes, until cheese is melted and bubbling. Remove sandwiches from heat and serve.
Open-faced Eggplant Parm Sandwich
This flavorful sandwich uses the best produce Summer has to offer and it's a snap to put together. You'll have leftover tomato sauce from this recipe; it's great on pasta, mixed grilled veggies or a piece of grilled chicken. This recipe makes two sandwiches.
5 minutes
20 minutes
Looking for inspiration? Try these recipes:
Spinach and Onion Pancakes
Spinach and Onion Pancakes
Apple Sausage Breakfast Bake
Apple Sausage Breakfast Bake
Roasted Onion Veggie Bowl with Onion Mustard Dressing
Roasted Onion Veggie Bowl with Onion Mustard Dressing
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