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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Steak Sandwiches with Peppers and Onions
For the sandwich spread:
3 tablespoons sour cream
1 tablespoon horseradish

1 16-ounce boneless ribeye steak, or the equivalent
1 red, yellow or sweet onion, sliced into half-moons
12-16 shishito peppers, washed and stemmed
1 tablespoon olive oil
2 ciabatta buns, split lengthwise
Salt and pepper, to taste
Make the sandwich spread: Combine sour cream and horseradish in a small bowl; cover and refrigerate until ready to use.

Preheat a gas or charcoal grill to medium-high. Season steak with salt and pepper on both sides. Grill steak for 5-6 minutes on each side for medium-rare. Remove from heat and let steak rest for 10 minutes before slicing into thin strips cross-wise.

While the steak is cooking, heat olive oil in a grill-proof skillet; add peppers and onion slices. Cook, stirring every couple of minutes, until peppers are toasted on the outside and onions have softened and begun to char at the edges. Remove from heat.

Place split rolls, cut side down onto the grill and let them toast up for about 30 seconds.

To assemble the sandwiches, spread some of the sour cream mixture onto each half of your ciabatta buns. Add steak, onions and peppers, distributing evenly amongst buns. Season with salt and pepper and serve.
Steak Sandwiches with Peppers and Onions
These tasty sandwiches are a snap to toss together and it's all done on the grill. If you've never cooked with a Shishito pepper you're in for a real treat; they are difficult to find and very seasonal so if you can't locate a Shishito, use whatever type of pepper you like. This recipe makes 4 open-faced sandwiches.
10 minutes
10 minutes
Looking for inspiration? Try these recipes:
Lebanese Tabbouleh
Lebanese Tabbouleh
Grilled Skirt Steak with Chimichurri
Grilled Skirt Steak with Chimichurri
Baked Onions
Baked Onions
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