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 and Cheese Croissants
1 16-ounce package store-bought puff pastry dough
1 teaspoon olive oil
1/2 cup white or yellow onion, finely chopped
1/3 cup green onion, chopped
1 cup baby spinach, coarsely chopped
1/4 teaspoon ground nutmeg
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
Egg wash (1 egg and 2 tablespoons water, whisked together)
Salt and pepper, to taste
Preheat oven to 425 F.

In a nonstick pan, warm oil and sauté onion until it starts to soften, about 1 minute. Add the green onion and spinach and season with salt, pepper and nutmeg to taste. Add the ricotta cheese and stir until some liquid evaporates and it begins to hold together, about 2 minutes. Remove mixture from heat and let cool.

Stir the mozzarella into the ricotta mixture.

Unroll the refrigerated puff pastry dough on parchment paper and place on a baking sheet. Cut the dough sheet in 6 evenly shaped triangles by cutting it in 3 same sized rectangular shapes (top to bottom) and then 3 times diagonally to get triangles. At wide end of the triangle, place approx. 3 tablespoons of the mixture onto the dough, and roll up to form a croissant, sealing in the ingredients inside.

Shape each croissant and brush with egg wash.

Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
Spinach and Cheese Croissants
These flaky treats are easy to make and a great way to get some healthy greens into your kids. They're good anytime of day, but we especially like to pack one up and take to the office to satisfy that mid-afternoon snack craving.
10 minutes
15 minutes
Looking for inspiration? Try these recipes:
Open-Faced Smoked Salmon Sandwich
Open-Faced Smoked Salmon Sandwich
Cranberry Onion Relish
Cranberry Onion Relish
Easier Slow Cooker Chile Colorado
Easier Slow Cooker Chile Colorado
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