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 Potatoes with Harissa and Creme Fraiche
Ingredients
3 pounds russet potatoes, scrubbed clean and sliced into 1/3" rounds
1 onion, sliced
4 cloves garlic, minced
4 tablespoons Harissa paste (sweet or spicy), divided
2 tablespoons olive oil, divided
2 tablespoons butter
2 teaspoons white sugar
1 cup creme fraiche or sour cream
Salt and pepper, to taste
Handful of chopped fresh parsley, for garnish
Directions
Preheat your oven to 375 F. Spray a glass casserole dish or baking dish with nonstick cooking spray. Arrange about half of the potato and onion slices in an even layer in the baking dish. Sprinkle garlic evenly over the top of the potatoes and onions. Add about half of the harissa paste over the potatoes in dollops with a spoon. Season with salt and pepper.

Arrange remaining potatoes and onions in an even layer on top of the baking dish and add dollops of the remaining Harissa paste. Drizzle entire dish with the olive oil, dot the top of the potatoes with butter and season with salt and pepper.

Roast potatoes for 35 minutes. Remove from oven, sprinkle the top of the potatoes with the sugar, and roast for 10 more minutes. Remove from oven, add spoonfuls of the creme fraiche over the top, garnish with parsley and serve.
Roasted Potatoes with Harissa and Creme Fraiche
These zesty potatoes are loaded with flavor, easy to prepare and make an excellent side to a piece of grilled steak. Find Harissa, a North African condiment made from peppers, in well-stocked grocery stores. This recipe makes 8 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Pita Bread Salad
Pita Bread Salad
Chili con Carne
Chili con Carne
Louisiana Red Beans and Rice
Louisiana Red Beans and Rice
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