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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Shrimp Cocktail with Jalapeño Onion Sauce
Ingredients
For the shrimp:
2 pounds ice
6 cups water
2 tablespoons kosher salt
2 tablespoons granulated sugar
1/2 small onion, peeled and halved
1 small bunch parsley, divided
2 lemons, divided
2 pounds shrimp, peeled and deveined (with tails left on)

For the cocktail sauce:
1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup red onion, grated
1/2 fresh jalapeño, seeded and minced
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
Directions
Make the cocktail sauce: Add all ingredients to a nonreactive bowl; stir to combine. Cover and chill for at least 2 hours before serving.

Make the shrimp: Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges and set aside.

In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.
Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon and transfer to the bowl of ice water to stop the cooking process.

To serve, arrange shrimp on a platter lined with crushed ice and serve cocktail sauce on the side.
Shrimp Cocktail with Jalapeño Onion Sauce
This spicy appetizer is always a hit at get-togethers and loved by both kids and grown-ups alike. Make sure to keep the shrimp chilled on a bed of crushed ice as it's being nibbled on by your guests.
PREP TIME
10 minutes
COOK TIME
5 minutes
Looking for inspiration? Try these recipes:
Classic Tomato Soup
Classic Tomato Soup
Potato, Mushroom and Onion Skillet
Potato, Mushroom and Onion Skillet
Indian Butter Chicken
Indian Butter Chicken
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