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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Asian Peanut Chicken Noodles
2 (5.6-ounce) packages refrigerated Yaki-Soba noodles (save the seasoning packs for another use)
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup sugar snap peas
1/2 cup bell pepper, cut into strips
2 carrots, peeled and shredded
1/2 yellow or white onion, thinly sliced
1/4 cup fresh cilantro leaves

For the sauce:
1/4 cup peanut butter
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoon honey
1 tablespoon freshly grated ginger
1 tablespoon rice vinegar
In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger and vinegar. Set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.

Stir in snap peas, bell pepper, carrots and onion and cook for another two minutes.

Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes. Add cilantro. Serve right away.
Asian Peanut Chicken Noodles
I have been making this dish in one form or another since I was in my teens, and I still love it to this day. Store-bought prepared noodles make this recipe a snap to prepare, and it makes excellent leftovers whether eaten reheated or straight out of the refrigerator. Make this dish nut-free buy substituting sunflower seed butter for the peanut butter.
15 minutes
10 minutes
Looking for inspiration? Try these recipes:
The Best Slow Cooker Short Ribs Ever
The Best Slow Cooker Short Ribs Ever
Vegan Mushroom Pot Pie
Vegan Mushroom Pot Pie
After School Naan Pizzas
After School Naan Pizzas
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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