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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Beef Stroganoff
Ingredients
1 pound sirloin steak, cubed into 1" pieces
2 tablespoons olive oil
1/2 large yellow or white onion, finely chopped
2 carrots, finely chopped
8 ounces, brown or white mushrooms, stemmed and cut in half
1/2 cup brandy or dry sherry
2 1/4 cups beef stock, divided
2 tablespoons cornstarch
1/4 cup sour cream
1 1/2 teaspoons Dijon mustard
1 pound cooked egg noodles
Minced Italian parsley, for garnish
Salt and pepper, to taste
Directions
Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.

Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy or sherry and add 2 cups of the stock. Stir, scraping the bottom of the pan to get the brown bits, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.

Make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijon. Add the beef and stir over low heat until the mixture is heated through. Season with salt and pepper if needed.

Serve over cooked noodles and garnish with parsley.
Beef Stroganoff
This Russian comfort food is economical, quick and easy to prepare and so satisfying on a chilly evening. Although traditionally served over egg noodles, you can make this recipe gluten-free by serving over steamed white rice.
PREP TIME
10 minutes
COOK TIME
25 minutes
Looking for inspiration? Try these recipes:
Beef Stroganoff
Beef Stroganoff
Carolyn Quilici’s Red Meat Sauce
Carolyn Quilici’s Red Meat Sauce
Asparagus and Prosciutto Frittata
Asparagus and Prosciutto Frittata
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Nevada Fresh Pak