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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Rich and Hearty Beef Stew
1/4 cup flour
1 pound beef stewing meat, trimmed and cut into 1" cubes
2 tablespoon vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef stock (we like Kitchen Basics brand for this recipe)
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
3-4 stalks celery, cut into 1" pieces
2 large baking potatoes, peeled and cut into 3/4-inch cubes
Salt and pepper, to taste
Fresh chopped parsley, for garnish
Heat a large Dutch oven to medium-high and add oil.

Add the flour and beef to a bowl; toss to combine, remove beef and shake off excess flour. Add beef to the pan and brown on all sides, turning with kitchen tongs. Be sure not to overcrowd the pan, you may have to work in batches. When the beef is browned, remove from the pan and set aside.

Add the wine to the pan, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Add stock, vinegar, bay leaves and beef pieces. Bring to a boil then reduce heat to a simmer. Cover and cook until beef is fork-tender, about 1 1/2 hours.

Add the onions, carrots, celery and potatoes; cover and simmer until vegetables are tender, about 30 minutes. Season with salt and pepper to taste and garnish with parsley before serving.
Rich and Hearty Beef Stew
This stick-to-your-ribs stew is a total classic and always a hit. Make sure not to rush this recipe; low and slow yields a rich flavor and makes the tough stew meat tender. This recipe makes 4 servings but can easily be doubled.
15 minutes
2 hours / 30 mins
Looking for inspiration? Try these recipes:
Rice with Onions and Apricots
Rice with Onions and Apricots
Herby Turkey Sliders
Herby Turkey Sliders
Roasted Chicken with Sweet Onions
Roasted Chicken with Sweet Onions
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