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 French Onion Soup
2 large red onions, peeled and thinly sliced into half-moons
3 large yellow onions, peeled and thinly sliced into half-moons
1 large white onions, peeled and thinly sliced into half-moons
3 shallots, peeled and thinly sliced
3 cloves garlic, minced
3 tablespoons olive oil
1/2 cup dry white wine or dry sherry
2 tablespoons brandy
8 cups good-quality beef stock (we like Kitchen Basics brand), brought to room temperature
1 tablespoon flour
1 bay leaf
Leaves from 3-4 sprigs fresh thyme
Kosher salt and pepper
8 1" thick slices of French bread
8 ounces Gruyere cheese, shredded
2 tablespoons butter
Heat a large, heavy skillet to medium-high and add olive oil. Add all onions and shallots and cook, stirring every few minutes, until the onions are softened and beginning to turn a deep, golden color. This process should take about 30 minutes. Add garlic and cook for two more minutes. Season with salt and pepper.

Sprinkle flour over onions, stir to combine and cook for one more minute. Add wine or sherry and brandy and cook until liquid is reduced by half. NOTE: if you are using a gas range, turn off the flame before adding the brandy as it is highly flammable and you do not want to start a fire. Once brandy has been added, turn flame back on and continue to cook.

Once liquid has reduced, turn off heat and add onion mixture to your slow cooker along with the stock, bay leaf and thyme. Cook on low for 4-5 hours. Taste soup and season with salt and pepper, if necessary.

To finish, ladle about a cup of soup into an oven-proof crock. Butter one slice of bread, place on top of soup and top with an ounce of cheese. Repeat with remaining servings. Place crock on a baking sheet and broil until cheese is melted, about five minutes. Serve immediately.
Slow Cooker French Onion Soup
We just can't find anything not to love about a good bowl of onion soup, and this recipe happens to be one of our favorite versions. A trip through the slow cooker ensures a deep, rich flavor that is just out of this world. Try this soup as a starter for your next holiday dinner; your guests will not be disappointed! This recipe makes 8 servings.
15 minutes
6 hours / 0 mins
Looking for inspiration? Try these recipes:
Zesty Chicken and Tomato Bake
Zesty Chicken and Tomato Bake
Loaded Veggie Quiche
Loaded Veggie Quiche
Tacos al Pastor
Tacos al Pastor
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