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 Ropa Vieja
Ingredients
One 2-pound flank steak, halved lengthwise and cut crosswise into 4 pieces
Kosher salt and freshly ground pepper, to taste
One 28-ounce can diced tomatoes
1/2 cup water
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, cut into 1/4-inch dice
2 garlic cloves, thinly sliced
1 jalapeño, seeded and thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1/2 cup pitted green olives
2 tablespoons capers, drained
3 tablespoons coarsely chopped cilantro
Steamed white rice or warm tortillas, for serving
Directions
Season the flank steak with salt and pepper. In a slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin and bay leaf. Add the flank steak, cover and cook on low for 9 hours, until the meat is very tender.

Transfer the meat to a cutting board and let rest for 10 minutes. Discard the bay leaf. Stir the olives, capers and 1 tablespoon of the cilantro into the sauce.

Using 2 forks, shred the meat. Return the meat to the sauce to warm through. Season the sauce with salt and pepper. Spoon the meat and sauce into bowls, sprinkle with the remaining 2 tablespoons of cilantro and serve with steamed white rice or warm tortillas.
Slow Cooker Ropa Vieja
This flavorful and spicy Cuban stew is absolutely delicious, and putting in your slow cooker makes prep a breeze. Assemble this dish the night before and cook in the slow cooker while you're at work the next day for a totally amazing weeknight meal.
PREP TIME
15 minutes
COOK TIME
9 hours / 0 mins
Looking for inspiration? Try these recipes:
Loaded Veggie Pizza
Loaded Veggie Pizza
Gnocchi with Fresh Cherry Tomato Sauce
Gnocchi with Fresh Cherry Tomato Sauce
Moroccan Tagine
Moroccan Tagine
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Nevada Fresh Pak