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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Roasted Chicken with Creamy White Wine Sauce
1-1/2 pounds bone-in, skin on dark meat chicken (we used thighs)
1 medium yellow onion, chopped
8 ounces brown mushrooms, brushed clean and halved lengthwise
1/2 red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup heavy cream
1/2 cup dry white wine (or dry sherry)
Salt and pepper
Fresh chopped parsley, for garnish
Preheat your oven to 400 F and make sure the rack is positioned in the middle of the oven.

Heat a large, heavy, oven-proof skillet to medium-high and add oil. Season chicken on all sides with salt. Place chicken in pan in one layer, skin side down. Cook chicken for 10 minutes, flipping once in the middle of cooking. You do not want to cook the chicken through at this point, only brown the skin. Once the chicken is browned on all sides, remove from pan and set aside.

Add onions, mushrooms and peppers and cook for 4-5 minutes, until the onions begin to brown at the edges and the mushrooms begin to release their water. Add garlic and cook for one minute more.

Deglaze the pan with the wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let wine reduce by about a third and turn off heat. Add cream and stir to combine. Add chicken pieces back to the pan and roast in the oven for another 35 minutes, or until the chicken's juices run clear.

Remove from heat and let stand for a few minutes before garnishing with parsley and serving.
Roasted Chicken with Creamy White Wine Sauce
In spite of how elegant this dish looks (and tastes), it doesn't require a master chef to put it together. Make sure to use a heavy skillet that is both stovetop and oven safe as you will transfer the chicken to the oven in the same pan. This recipe makes 2-3 servings, and make sure to have plenty of crusty bread on hand for mopping up all of the amazing cream sauce!
15 minutes
50 minutes
Looking for inspiration? Try these recipes:
Honey Mustard Chicken Thighs
Honey Mustard Chicken Thighs
Split Pea Soup
Split Pea Soup
Pumpkin, Red Onion and Apple Galette
Pumpkin, Red Onion and Apple Galette
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Nevada Fresh Pak