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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Easy Conchinita Pibil
Ingredients
3-4 pounds pork shoulder, cut into 2" pieces
1 cup orange juice, freshly squeezed if possible
1/2 cup fresh lime juice
1 teaspoon salt
3 ounces red achiote paste, available in Latin markets
1 jalapeño or habanero, minced (wear disposable plastic gloves when handling the pepper)

For the pickled onions:
1 large red onion, thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar
1/2 cinnamon stick
5 cloves
1 bay leaf
1 star anise
Dash red pepper flakes
Directions
Add the pork pieces to a large nonreactive bowl. Blend achiote paste, citrus juices, salt and chili pepper and add to the pork; toss to combine. Store, refrigerated for at least 6 hours and up to one day.

Preheat your oven to 325 F. Line a 9" x 13" baking dish with heavy-duty foil. Add the pork pieces to the dish; cover with another sheet of foil. Crimp the edges of the top and bottom foil to make a pouch; you want a tight seal so no moisture escapes while the pork is cooking. Cook pork for 4 hours. Remove from oven, cut a slit in the foil and let stand for 15 minutes or until the pork is cool enough to handle.

Shred the pork with two forks. Top with pickled onions and serve.

To make the pickled onions, pack onion slices into a large glass jar. Add vinegar, sugar and spices to a small nonreactive saucepan. Simmer over medium until the sugar just dissolves; make sure not to boil the mixture or you will burn the sugar. Pour hot mixture over the onions and let stand, uncovered for about 5 minutes. Cover the jar and let stand a room temperature for at lest 2 hours before using.
Easy Conchinita Pibil
Native to the Yucatán Peninsula, this spicy and citrusy pulled pork is fantastic as a taco or burrito filling or just eaten with a side of warm tortillas. You can purchase the achiote paste at your local Latin supermarket or online. This recipe makes 4-6 servings.
PREP TIME
10 minutes
COOK TIME
4 hours / 0 mins
Looking for inspiration? Try these recipes:
Chorizo Breakfast Tacos
Chorizo Breakfast Tacos
Twice Baked Potatoes with Caramelized Onions and Spinach
Twice Baked Potatoes with Caramelized Onions and Spinach
Indian Chicken Kebabs
Indian Chicken Kebabs
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Nevada Fresh Pak