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 Onions, Cranberries and Rosemary
1 3 1/2 to 4 pound whole chicken, defrosted, washed and blotted dry with a paper towel
1 medium yellow onion, quartered
1 1/2 cups fresh or frozen whole cranberries (do not use cranberry sauce)
1/2 cup chicken or vegetable stock
Splash of dry white wine (optional)
3 or 4 sprigs of fresh rosemary
1 whole head of garlic, outer husks removed and cut in half cross-wise
2 tablespoons olive oil
2 tablespoons butter, softened
Salt and freshly ground pepper, to season
Preheat your oven to 450 F.

Place chicken in a 9" x 13" glass baking dish. Carefully run your fingers under the skin while being careful not to tear the skin; you only want to separate the skin from the meat. With (clean hands), rub softened butter underneath the skin and over the meat, covering as much as you can. Drizzle olive oil over the top of the skin and season liberally with salt and pepper.

Place the garlic in the cavity. Tie up the legs of the chicken with kitchen string; this step isn't necessary but the chicken will hold together better when roasting and it will look much prettier on the table before you carve.

Arrange the onion quarters, cranberries and rosemary around the chicken in the baking dish add stock and wine (if using).

Roast the chicken at 450 F for 15 minutes. Turn the heat down to 325 F and continue to cook for 20 minutes per pound. The chicken should be 165 F internally; use a meat thermometer to check or make sure the juices around the legs are running clear. Remove from heat, cover with foil and let rest for 15 minutes.

To serve, carve chicken and place on a serving dish with roasting juices and cranberries. We like to eat the roasted onions as well -- they're delicious!

*COOK'S NOTE: After carving, save the carcass, refrigerated, for up to 3 days. Put carcass in a large slow cooker, add onions, carrots, celery, parsley, mushrooms, whole peppercorns and enough water to cover. Cook on low for 10-12 hours, strain and you will have the best chicken stock ever!
Roasted Chicken with Onions, Cranberries and Rosemary
This sweet, herbacious and savory chicken just looks so elegant on the dinner table; your guests will think you spent half the day in the kitchen but it's actually a snap to put together. Serve alongside roasted sweet potatoes for a truly wonderful holiday meal.
10 minutes
1 hour / 20 mins
Looking for inspiration? Try these recipes:
Classic Beef Stroganoff
Classic Beef Stroganoff
Spaghetti and Meatballs
Spaghetti and Meatballs
Green Bean Casserole with Caramelized Onions
Green Bean Casserole with Caramelized 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