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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Spinach Manicotti
1 yellow or sweet onion, minced
2 teaspoons garlic, minced
2 tablespoons olive oil
1 15-ounce carton ricotta cheese
1 3-ounce package softened cream cheese
1 8-ounce package shredded mozzarella cheese, divided
1 3-ounce package grated parmesan cheese, divided
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
10 ounces spinach, blanched, wrung dy and chopped
8 manicotti, cooked al dente according to package directions, drained
1 26-ounce jar spaghetti or marinara sauce
In a skillet, sauté onion and garlic in oil and set aside to cool.

In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, Italian seasoning, salt, and pepper and beat until well blended. Add spinach and onion to cheese mixture and mix well.

Spoon mixture into manicotti shells, using 1 teaspoon at a time. Take care not to tear the shells.

Pour half of spaghetti sauce in bottom of 9x13 inch baking dish. Arrange shells over the sauce and top with remaining sauce.

Cover and bake at 350 F for 30 minutes. Remove from oven , uncover and sprinkle remaining cheeses over top. Return to oven until cheese melts, about 5 minutes. Let rest for 5 minutes before serving.
Spinach Manicotti
Cheesy, savory and loaded with good-for-you greens, this comfort food is just so good on a chilly evening. You can also substitute kale for the spinach. This recipe makes 8 manicotti.
20 minutes
35 minutes
Looking for inspiration? Try these recipes:
Red Onion Spread
Red Onion Spread
Spinach and Feta Quiche with Sweet Potato Crust
Spinach and Feta Quiche with Sweet Potato Crust
Indian Chicken and Cherry Skillet
Indian Chicken and Cherry Skillet
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