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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Stuffed Acorn Squash
2 small acorn squash, cut in half horizontally, and seeded
4 tablespoons unsalted butter, divided
1 1/2 teaspoons brown sugar
1 large apple (we used Granny Smith), chopped
1/2 yellow onion, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup walnuts, chopped
1/4 cup chopped dried cranberries
1 teaspoon vanilla
4 teaspoons honey
Nonstick cooking spray
Make the acorn squash. Preheat oven to 350 degrees. Spray a large glass baking dish liberally with nonstick cooking spray. Sprinkle the brown sugar evenly on the bottom of the pan.

Slice 1/8 of an inch off the bottoms of each squash half so they will sit flat when served. Lay the squash face down, bottom side up, so the exposed flesh touches the brown sugar butter mixture in the pan. Bake for 40-50 minutes or until knife pierces easily. Remove from oven and turn squash right side up in the same baking dish and set aside.

Make the stuffing. In a 10-inch skillet, melt butter on medium heat. Add apple and onion. Sauté for 8-10 minutes until apples are cooked but still slightly firm. Add in the cinnamon, nutmeg, allspice and salt. Turn off heat and add the walnuts, cranberries and vanilla. Toss gently to combine.

Scoop stuffing in even portions into the acorn squash halves. Drizzle evenly with honey. Place in your hot oven for ten minutes, until the stuffing and honey begin to just slightly brown. Remove from oven and serve immediately.
Stuffed Acorn Squash
Loaded with the flavors of Fall, this healthy stuffed acorn squash makes a great side for the holiday table or a fantastic vegetarian main. We used walnuts, dried cranberries and chopped apple in this recipe, but feel free to experiment with your own combination of fruits and nuts.
10 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Weeknight Herby Chicken Thighs
Weeknight Herby Chicken Thighs
Roasted Balsamic Onions
Roasted Balsamic Onions
Slow Cooker Braised Beef Short Ribs
Slow Cooker Braised Beef Short Ribs
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