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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Roast Chicken and Dumplings
Ingredients
For the dumplings:
1 cup Bisquick baking mix
1/3 cup whole milk or half-and-half

Remaining ingredients:
1 cup all-purpose flour, for dredging
2 tablespoons olive oil
1 tablespoon butter
2-3 pounds bone-in, skin-on chicken thighs
1 red or yellow onion, chopped
1 pound brown or white mushrooms, brushed clean and quartered
3-4 cloves garlic, minced
1/2 cup chicken or vegetable stock (we like Kitchen Basics brand for this recipe)
1/2 cup dry white wine OR an additional 1/2 cup stock
Leaves from 3-4 fresh sprigs of thyme OR a handful of freshly chopped Italian parsley
Salt and pepper, to taste
Directions
Add flour to a large, resealable bag. Add chicken thighs to bag and toss to coat the chicken with flour. Remove chicken from the bag, shake off excess flour and set aside. You may have to do this step in batches.

Preheat your oven to 400 F.

Combine dumpling ingredients in a bowl; stir well to combine and set aside.

Heat a large, oven-proof skillet to medium-high and add oil. Working in batches, place chicken thighs, skin side down in the pan; season with salt and pepper. Cook for 5-6 minutes, flipping once in the middle of the cooking process. Remove chicken from pan and set aside.

Add butter, onions and mushrooms to pan, stirring so that mushrooms and onions are coated with the butter. Cook for 4-5 minutes, until mushrooms begin to release their liquid and onions begin to brown on the edges. Add garlic and cook for one more minute.

Add wine or 1/2 cup stock to deglaze the pan; make sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let liquid reduce by half. Turn off heat.

Add chicken pieces back into pan, nestling in between the mushrooms and onions. Add thyme sprigs or parsley.

Roast chicken in the oven for 30 minutes. Remove from the oven and add remaining 1/2 cup stock. Place spoon fulls of the dumpling mix into the pan with the chicken, making sure that dumpling mix is nestled in the liquid. Roast for another 15 minutes.

Remove from oven and let stand for a few minutes before serving.
Roast Chicken and Dumplings
This savory, satisfying, one-pan wonder might just be the ultimate comfort food recipe and is perfect for a chilly evening. We've simplified the recipe by using store-bought baking mix for the dumplings and the results are nothing less than amazing; make this once and we bet it becomes a top repeater in your recipe arsenal! This recipe makes 6 hearty servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Spaghetti with Bacon, Pepper and Onion
Spaghetti with Bacon, Pepper and Onion
Roasted Balsamic Onions
Roasted Balsamic Onions
After School Naan Pizzas
After School Naan Pizzas
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Nevada Fresh Pak