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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Robust Chicken Soup
2 cups cooked cannellini beans, or 1 (15-ounce) can, rinsed
Freshly squeezed lemon juice Sea salt
2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
2 fennel bulbs, finely diced
2 large carrots, peeled and finely diced
4 stalks celery, finely chopped
2 cloves garlic, minced
3/4 teaspoon chopped fresh sage, or 1/4 teaspoon dried
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried
6 cups Old-Fashioned Chicken Stock (page 46) or Classic Magic Mineral Broth (page 44), or store-bought organic stock
2 cups sliced cooked organic chicken
1 teaspoon lemon zest 2 cups arugula leaves
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
In a bowl, stir together the beans with a spritz of lemon juice and a pinch of salt. Set aside. Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, carrots, celery, and 1/4 teaspoon of salt, and sauté until golden, about 15 minutes. Stir in the garlic, sage, and thyme and cook for another minute. Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of stock, the beans, and the chicken, bring to a boil over medium heat, then lower the heat and simmer until the vegetables are tender and the beans and chicken are heated through, about 8 minutes. Stir in the zest, 1 tablespoon of lemon juice, arugula, parsley, basil, and another 1/4 teaspoon of salt, and serve right away.

VARIATION: Spinach or kale cut into bite-size pieces can be substituted for the arugula.

STORAGE: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months
Robust Chicken Soup
Reprinted with permission from The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Copyright ©2015 by Rebecca Katz, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
20 minutes
30 minutes
Looking for inspiration? Try these recipes:
Italian Salad with Fig and Prosciutto
Italian Salad with Fig and Prosciutto
Asian Chicken Salad
Asian Chicken Salad
Teriyaki Turkey Meatballs
Teriyaki Turkey Meatballs
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Nevada Fresh Pak