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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Slow Cooker Beef Stew
2 1/2 pounds chuck roast, trimmed of excess fat and diced into 1-1/2" cubes
2 1/2 tablespoons olive oil
1 large yellow onion, chopped
3 medium celery stalks, chopped
4 cloves garlic, minced
1/4 cup tomato paste
3 cups low-sodium beef broth, divided
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 tablespoons minced fresh thyme
3 bay leaves
1 1/2 pounds yellow potatoes, cut into 1" pieces
1 pound carrots, peeled and cut into 1" pieces
1 1/2 tablespoons cornstarch
1 1/2 cups frozen peas (optional)
1/4 cup minced fresh parsley
Salt and freshly ground black pepper
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper. Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker and repeat the previous steps with the remaining beef. Leave excess oil in skillet.

Add remaining 1/2 tablespoon oil to skillet and reduce heat to medium Sauté onions for three minutes, add garlic and sauté for another minute. Add tomato paste and cook for one more minute, until tomato paste becomes fragrant.

Pour 1 cup beef broth into the skillet along with worcestershire, soy sauce and thyme. Cook for two minutes, being sure to scrape the brown bits off the bottom of the pan with a wooden spoon. Remove mixture from heat.

Add potatoes, carrots, celery and bay leaves to slow cooker. Add broth/tomato paste mixture to slow cooker, along with the remaining 2 cups broth. Season with salt and pepper, put the lid on the slow cooker and cook on low for 7-8 hours, until vegetables and beef are tender.

To finish the stew, whisk together cornstarch and about 2 tablespoons cold water until the mixture is smooth. Gradually stir into stew and let cook for another 20 minutes, until stew begins to thicken. Remove bay leaves, add peas (if using) and garnish with parsley. Serve warm.
Slow Cooker Beef Stew
This comfort food staple is a total crowd-pleaser and economical to make. Our version makes good use of the slow cooker; prep this dish the night before, refrigerate and turn on the slow cooker the next morning for an awesome dinner!
40 minutes
8 hours / 15 mins
Looking for inspiration? Try these recipes:
Grilled Corn and Black Bean Salad
Grilled Corn and Black Bean Salad
Slow Cooker Lasagna
Slow Cooker Lasagna
Grilled Halloumi and Orange Salad
Grilled Halloumi and Orange Salad
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