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 and Meatballs
For the meatballs:
3/4 pounds ground beef (we used 80/20)
3/4 pounds ground pork
4 cloves garlic, minced
3/4 cups bread crumbs
2 eggs
3/4 cups parmesan, grated
1/4 cup Italian parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 ounces milk
1/2 cup olive oil

For the tomato sauce:
1 whole yellow onion, chopped
3 cloves garlic, finely minced
2 (28-ounce) cans whole tomatoes (we like San Marzano)
1/2 cup dry red wine
1/2 teaspoon salt
2 teaspoons sugar
Ground black pepper
1/4 cup Italian parsley, finely chopped
2 pounds spaghetti noodles, cooked to al dente
Make the meatballs: mix meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk. Mix with hands only to combine -- do not overwork mixture or the meat will become tough. Roll into 1 1/2" balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up the meatballs.

To brown the meatballs, heat olive oil in a dutch oven or large skillet over medium-high heat. Add meatballs, and turn to brown. Don't overcrowd the pan -- you my have to brown the meatballs in batches, depending on the size of your pan. Drain meatballs on paper towels and set aside.

Make the sauce: in the same pot, add the onions and cook for thee-four minutes, or until onions are translucent. Add tomatoes, garlic and wine. With a wooden spoon, mash the tomatoes slightly to break them apart. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes.

Serve over cooked spaghetti. Garnish with more parmesan and extra parsley, if you like.
Spaghetti and Meatballs
This classic Italian comfort food needs no introduction; zesty, hearty, and a total crowd-pleaser, this meal brings out the kid in everyone. For all its wonderful flavor, this recipe is surprisingly easy to make. Serve with a green salad and crusty bread for a table full of happy diners!
25 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Fresh Pear and Shrimp Stir-fry
Fresh Pear and Shrimp Stir-fry
Braised Chicken, Olive and Artichokes
Braised Chicken, Olive and Artichokes
Roasted Chicken with Creamy White Wine Sauce
Roasted Chicken with Creamy White Wine Sauce
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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