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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Oven Braised Chicken with Peppers and Olives
1 pound bone-in, skin-on chicken thighs or legs (or a combination)
1 cup flour
2 tablespoons olive oil, divided
1 medium yellow onion, chopped
1 red or yellow bell pepper, cored, seeded and thinly sliced
3 cloves garlic, minced
1 cup pitted kalamata olives
1 14-ounce can chopped tomatoes with juice
1/2 cup dry white wine or chicken stock
1/2 cup fresh Italian parsley, chopped
Salt and pepper, to taste
Preheat your oven to 400 F.

Heat a large, cast-iron skillet to medium-high and add 1 tablespoon oil. Dredge chicken pieces in flour and shake off excess. Season with salt and pepper. Sear chicken pieces on all sides until they begin to brown; you do not want to cook the chicken through at this point. Once chicken is browned, remove from pan and set aside.

Add remaining tablespoon of oil to pan and add onions and peppers. Sauté until vegetables just begin to soften, about 5 minutes Add garlic and cook for one more minute. Deglaze the pan with the wine or stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add in tomatoes with juice, olives and parsley; stir to combine. Add chicken pieces back into pan and roast in the oven for 45 minutes, or until the juices of the chicken run clear. Season with salt and pepper to taste and serve immediately.
Oven Braised Chicken with Peppers and Olives
This one-pan wonder is loaded with flavor and lots of fiber-rich veggies Feel free to toss in some canned artichoke hearts, if you like.
15 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Moroccan Tagine
Moroccan Tagine
White Bean and Turkey Chili
White Bean and Turkey Chili
Chicken and Vegetable Soup
Chicken and Vegetable 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