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 Turkey Roulade
For the brine:
1 gallon cold water, plus an additional 1 cup water
1 cup sugar (white or brown)
3/4 cup salt

For the turkey and stuffing:
5 tablespoons unsalted butter, divided
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tablespoon fresh sage, chopped
Leaves from 3 fresh thyme sprigs
10 ounces plain stuffing mix
1/2 cup chicken or vegetable stock
1 3-4 pound deboned, butterflied turkey breast with the skin left on (ask your butcher to help you prepare the meat if you like)
2 tablespoons Dijon mustard
Salt and pepper, to taste
Make the brine: bring one cup of water to a simmer and add salt and sugar. Cook for 4-5 minutes on low, just until the sugar dissolves. Add the mixture to a large, non-reactive bowl and add the remaining gallon cold water; stir to combine. Place the turkey breast into the bowl, making sure to submerge in the water. Cover and chill for at least 6 hours but no more than 8.

About an hour before you remove the turkey from the brine, make the stuffing. Melt 4 tablespoons butter in a large skillet over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened. Remove from heat and stir in the sage and thyme; season with salt and pepper. Fold in the stuffing and stock until all of the bread is moistened. Set aside to cool.

Remove the turkey from the brine and discard the brine. Place turkey on a large work surface, skin side down. Brush the entire surface of the inside of the turkey breast with Dijon mustard and season with salt and pepper. Using your (clean) hands, spread the stuffing in an even layer over the meat. Starting from the short end, carefully roll up the breast, making sure the stuffing remains inside the breast as much as possible. Tie at 1" intervals with kitchen twine.

Transfer the turkey to a wire rack set inside a roasting dish. Melt the remaining tablespoon butter and brush the roulade liberally; season with salt and pepper. Roast the turkey for 60-70 minutes, or until the internal temperature of the roast reaches 165 F. Remove the turkey from the oven, cover and let stand for 15 minutes before slicing and serving.
Roasted Turkey Roulade
This stuffed turkey breast tastes just as fantastic as the entire roasted turkey -- and it's perfect if you're expecting a smaller crowd for your holiday dinner. The secret to keeping the roast moist and juicy is brining the meat for 12 hours in advance; you can skip the brining process but we do recommend it for a lean cut of meat such as this is. This recipe makes 6-8 servings.
9 hours / 0 mins
2 hours / 0 mins
Looking for inspiration? Try these recipes:
Roasted Red Pepper Soup
Roasted Red Pepper Soup
Pumpkin, Red Onion and Apple Galette
Pumpkin, Red Onion and Apple Galette
Spinach Garlic Soup
Spinach Garlic Soup
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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