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 Herbs and Cranberries
1 pound bone-in, skin-on chicken thighs and drumsticks
2 tablespoons olive oil
1 tablespoon unsalted butter
Juice and zest from 1 fresh orange
1 fresh orange, quartered
1/2 cup fresh cranberries
1 medium onion, peeled and quartered
4 Yukon Gold potatoes, quartered lengthwise
8-12 baby carrots, halved lengthwise
2 cloves garlic, minced
1/2 cup chicken or vegetable stock
1 tablespoon pure maple syrup
2 small sprigs fresh rosemary
Salt and pepper, to taste
Preheat your oven to 375 F.

Heat a large, heavy, oven-proof skillet to medium-high and add oil. Season chicken pieces with salt and add to skillet; cook for 3 minutes on all sides, flipping with kitchen tongs. You do not want to cook the chicken through at this point, this step is to brown the skin. Once chicken is browned, remove to a plate and set aside.

Reduce heat to medium and add butter and garlic; cook for one minute. Add stock, making to scrape up all of the brown bits from the bottom of the pan with the back of a wooden spoon. Add orange juice, orange zest and rosemary sprigs; continue to simmer until liquid reduces by half. Remove from heat once your liquid has reduced.

Add chicken back to pan and arrange onions, carrots, cranberries, potatoes and the orange quarters around the chicken. Drizzle maple syrup over the entire pan and season with salt and pepper. Cover the pan loosely with foil.

Place pan in oven and roast for 40 minutes; remove foil and cook for another 5 minutes. Remove from heat and let stand a few minutes before serving.
Roasted Chicken with Herbs and Cranberries
This festive dish boasts a quick prep time and makes the perfect main for a weekend evening. If you cannot find fresh cranberries, buy a bag of frozen cranberries and defrost what you need for this dish. This recipe makes 4 servings.
15 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Robust Chicken Soup
Robust Chicken Soup
Spinach Salad
Spinach Salad
Green Shakshuka
Green Shakshuka
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