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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Green Bean Casserole with Caramelized Onions
Ingredients
1 clove garlic, finely chopped
6 black peppercorns
1 bay leaf
Pinch grated nutmeg
1 small onion, finely chopped (for the green bean mixture)
1 large onion, thinly sliced (for the onion topping)
3 cups white mushrooms, trimmed and sliced
2 teaspoons olive oil, divided
2 teaspoons butter
1/2 cup fresh breadcrumbs
2 cups whole milk
1/4 cup all-purpose flour
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups fresh green beans, tough ends cut off, blanched*
Directions
Preheat oven to 350 degrees Fahrenheit. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.

Make the onion topping: Heat 1 teaspoon oil and butter in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.

Make the sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. Discard peppercorns and bay leaf.

Heat 1 teaspoon oil in a large saucepan over medium heat. Add finely chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

To assemble and bake the casserole: Preheat oven to 425 degrees Fahrenheit. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes. Serve immediately.

*To blanch the green beans, bring a pot of water to a boil. Drop in green beans for 3 minutes and remove from water. Immerse right away in ice water to stop the cooking process. This will also help the beans retain their bright color. Once the beans are completely cooled, drain and set aside.
Green Bean Casserole with Caramelized Onions
What Thanksgiving table would be complete without this iconic dish? Our version of this holiday classic uses only fresh ingredients and is topped with loads of sweet, caramelized onions. If you've never made your own green bean casserole from scratch, you've got to give this a try!
PREP TIME
30 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Three Bean Salad
Three Bean Salad
Easy Conchinita Pibil
Easy Conchinita Pibil
Southwest Breakfast Tacos
Southwest Breakfast Tacos
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