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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Spaghetti Squash Bolognese
1 spaghetti squash, halved lengthwise and seeds removed
1 pound lean ground beef
2 tablespoons olive oil, divided
1 cup chicken or vegetable stock
1 14.5-ounce can chopped tomatoes with juice
1 tablespoon tomato paste
1/2 cup dry red wine
1 yellow or red onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1/4 cup fresh chopped Italian parsley, plus more for garnish
Cracked black pepper and freshly grated parmesan, for garnish
Preheat your oven to 375 F. Place squash, flesh side down, on a baking sheet and drizzle with 1 tablespoon of oil. Place squash in the oven and roast for 30-35 minutes, until the squash can be pierced with a fork. Remove squash from oven and cover with tin foil while you make the sauce.

Heat a large, heavy-bottomed skillet to medium. Add ground beef and cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 8-10 minutes. Remove meat from the pan with a slotted spoon and set aside, drain fat from pan and put pan back on heat.

Add 1 tablespoon olive oil to the pan along with onion and carrot. Sauté until the onions just begin to brown on the edges, about 5-7 minutes. Add garlic, salt, oregano and tomato paste; cook for one more minute. Add wine to pan, making sure to scrape the bottom of the pan with a wooden spoon to loosen all the brown bits. Let wine cook for about 3 minutes, until it is reduced by half. Reduce heat to low, add stock, tomatoes with juice and parsley. Let sauce simmer for 15 minutes.

Just as the sauce is finishing up, remove foil from the squash. Scrape the flesh of the squash with a fork, so that the flesh shreds into "noodles". Place the squash on a serving dish and top with a generous helping of Bolognese. Garnish with parsley, pepper and parmesan. Serve immediately.
Spaghetti Squash Bolognese
This gluten-free wonder means you can enjoy all the flavors of a fabulous Italian meal, sans guilt. Feel free to swap in ground turkey for the beef, if you like. This recipe makes 3-4 servings.
20 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Nonna Maggiolo’s Pasta Sauce
Nonna Maggiolo’s Pasta Sauce
Easy Chilaquiles Verdes
Easy Chilaquiles Verdes
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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