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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The Ultimate Veggie Sandwich
2 ciabatta rolls, split
1 medium eggplant, peeled and cut into 1/3 inch slices
1 cup mushrooms, sliced
1/2 red or yellow onion, sliced into slivers
1/2 green or red bell pepper (or a combination of both), sliced into strips
2 cloves garlic, minced
2 ounces sharp cheddar cheese, grated
2 ounces jack or pepper jack cheese, grated
4 tablespoons olive oil, divided
2 tablespoons mayonnaise
Salt and pepper, to taste
Roast the eggplant. Preheat oven to 375 F. Arrange eggplant slices on a nonstick baking sheet and brush with 1/2 tablespoon olive oil. Season with salt and pepper. Roast in the oven for 7 minutes and remove from oven. With kitchen tongs, flip the eggplant, brush with 1/2 tablespoon olive oil, and roast for another 3-4 minutes. Eggplant should be lightly browned and softened. Set eggplant aside.

Grill the bread. Put split ciabatta onto a baking sheet, cut side up, and brush with 1 tablespoon olive oil. Season with salt and pepper. Place in your 375 oven for about 5 minutes, until bread is just slightly browned and crisp. Set aside.

Heat a nonstick frying pan to medium and add 2 tablespoons olive oil. Sauté peppers, onions, and mushrooms until softened and beginning to brown, about ten minutes. Pull off of heat. Season with salt and pepper.

Turn your oven to broil and make sure your shelf is at the middle to bottom part of the oven. On a baking sheet, top bread with mayonnaise. Layer eggplant and vegetables on top and add cheese. Broil for about 3 minutes, until cheeses is melted and bubbling. Remove sandwiches from oven and enjoy right away!
The Ultimate Veggie Sandwich
Veggie lovers unite! This veggie sandwich is absolutely delicious, meat-free, easy to make and totally kid-friendly. Experiment with your own combination of vegetables and cheese -- this recipe is fool-proof! This recipe makes two sandwiches.
5 minutes
30 minutes
Looking for inspiration? Try these recipes:
Easy BBQ Chicken Pizza
Easy BBQ Chicken Pizza
Shrimp Gumbo
Shrimp Gumbo
Spaghetti and Meatballs
Spaghetti and Meatballs
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