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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Stovetop Mac and Cheese with Bacon, Onion and Tomato
For the topping:
6-8 slices center-cut bacon (if you do not use center-cut bacon make sure to drain off some of the fat), chopped
1 medium yellow or sweet onion, chopped
1/2 cup bread or panko crumbs

For the macaroni and cheese:
1 7-ounce package elbow macaroni
1/4 cup unsalted butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon Coleman's dry mustard (optional)
2 cups whole milk
8 ounces white cheddar cheese, shredded
1 large, ripe tomato, seeded and chopped
Make the breadcrumb topping: In an oven-proof pan, sauté bacon on medium-high until bacon is crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside. Add onion to the pan and sauté in bacon fat until beginning to brown, about 5-6 minutes. Add breadcrumbs to pan and sauté until crumbs are toasted and crispy. Remove the mixture from heat, add the bacon back in and stir gently to combine. Put your pan in the oven to keep topping warm while you make the mac and cheese.

Next, cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, paprika and mustard (if using) until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened.

Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. Put macaroni and cheese in individual serving bowls, top with tomato and some of the breadcrumb topping. Serve right away.
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Stovetop Mac and Cheese with Bacon, Onion and Tomato
We can't extoll the virtues of this kid-friendly, easy to make, creamy, savory comfort food enough. It is just so good. We use white cheddar in our version, but feel free to experiment with your own favorite cheese. This recipe makes six servings.
10 minutes
35 minutes
Looking for inspiration? Try these recipes:
Italian Salad with Fig and Prosciutto
Italian Salad with Fig and Prosciutto
French Onion Fondue
French Onion Fondue
Leftover Turkey Pot Pie
Leftover Turkey Pot Pie
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