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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Quinoa and Roasted Butternut Squash Salad
One butternut squash, peeled, seeded, and cut into 3/4-inch chunks
1 large onion, chopped
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
1/4 cup shelled pistachios
1 1/2 cups quinoa
4 cups vegetable stock
1 tablespoon white wine vinegar
3 ounces baby spinach leaves
Kosher salt and freshly ground black pepper, to taste
Position an oven rack in the center of the oven and preheat to 400 F. Line a rimmed baking sheet with foil and set aside.

Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Fold to cover the squash pieces with oil and the seasonings.. Transfer to your baking sheet and spread squash out into a single layer. Roast for 30 minutes, or until the squash is fork-tender. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.

While the squash is roasting, rinse the quinoa in cold water in a fine-mesh strainer. Set aside.

Heat a large skillet to medium-high and add 1 tablespoon of the oil. Add onions and cook for 5 minutes or until the onions become fragrant and translucent. Add stock and stir in the quinoa. Simmer for 10 minutes. Drain the quinoa and transfer to a mixing bowl. Add squash, spinach, pistachios, vinegar and remaining oil and toss to combine. Season with salt and pepper to taste and serve warm or at room temperature.
Quinoa and Roasted Butternut Squash Salad
This gluten-free alternative to pasta salad is a great accompaniment to a piece of grilled steak or eaten as a meat-free lunch on it's own. It's easy to put together and still tastes great the day after it's prepped. This recipe makes 4-6 servings.
10 minutes
45 minutes
Looking for inspiration? Try these recipes:
Gnocchi with Spinach and Mushrooms
Gnocchi with Spinach and Mushrooms
Pork Chops with Apples and Onions
Pork Chops with Apples and Onions
End of Summer Veggie Stew
End of Summer Veggie Stew
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