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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2 to 2 1/2 pounds of yellow potatoes (roughly 6 large potatoes)
3 tablespoons butter
1 large onion, thinly sliced and sprinkled with a little salt
3/4 cup (6 oz) sliced pancetta or bacon
4 ounces dry white wine
4 ounces whipping cream
1 pound good quality ripe Brie
1 clove of garlic
Salt and pepper, to taste
Boil the potatoes in salted water until just cooked. Drain and set aside.

In a large frying pan, sauté pancetta or bacon and onions in a tablespoon of butter until it begins to brown. Add the wine and continue to cook until it has mostly evaporated.
Remove from heat, stir in cream and set aside.

Chop the potatoes into bite sized pieces and sauté in 2 tablespoons of butter until some are golden brown. Season with a little salt and pepper.

Preheat your oven to 400°F.

Cut the clove of garlic in two and rub the cut side over the inside of of a glass baking dish, then layer half of the potatoes into the bottom, then add half of the pancetta or bacon and onion mixture.

Cut the Brie in half (horizontally). Place the bottom half of the cheese on top of the mixture in the pan, then add the remaining potatoes, pancetta and onion mixture.

Place the other half of the cheese on top, skin side up.

Place into the preheated oven for for about 25 minutes, or until the cheese has melted and is bubbly. You can also pop it under the broiler for an extra bit of crispiness, if you like. Tartiflette can also be made into individual servings in smaller ovenproof bowls.
This French comfort food dish is made with potatoes, onions and lots of gooey cheese -- what's not to love about that? The traditional recipe calls for Reblochon cheese, but we used a good-quality brie as it's much easier to find locally.
15 minutes
25 minutes
Looking for inspiration? Try these recipes:
Chicken Sorrentino
Chicken Sorrentino
Roasted Balsamic Onions
Roasted Balsamic Onions
Tex-Mex Chicken Salad
Tex-Mex Chicken Salad
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