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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Grilled Veggie Submarine Sandwiches
For the marinade:
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/2 cup fresh chopped parsley

For the sandwich assembly:
2 good-quality french rolls, split
1 tablespoon olive oil
4 tablespoons goat cheese, softened
3 large portobello mushrooms, stems removed
1 bell pepper, cored, seeded and sliced into 1" thick strips
1 red, white or sweet onion, sliced into 1/2" rounds cross-wise
Two handfuls arugula leaves, washed and dried
Make the marinade: combine all marinade ingredients in a lidded glass jar. Put top on jar and shake vigorously to combine.

In a large glass baking dish, arrange mushrooms (gill side up), onion slices and bell pepper so they are all in one layer. Drizzle marinade over all vegetables and let marinade for at least an hour and up to four hours.

Preheat your grill or grill pan to medium. Grill vegetables about 3-4 minutes per side, until they begin to char and soften. Remove vegetables from heat and set aside.

Brush split rolls with olive oil and place on grill, cut side down. Grill for 1-2 minutes, until rolls are crispy and brown on the cut side.

Spread two tablespoon of goat cheese on the two bottom halves of the rolls. Place vegetables and arugula on rolls and top with the other half of the roll. Serve immediately or wrap up in paper to enjoy later on in the day.
Grilled Veggie Submarine Sandwiches
These vegetarian delights make an awesome take-along lunch for your next picnic or day at the beach. We kept it simple in this recipe, using mushrooms, onions and peppers for the sandwiches; you could also use grilled eggplant or zucchini. This recipe makes two sandwiches.
10 minutes
10 minutes
Looking for inspiration? Try these recipes:
Buffalo Chicken Penne Bake
Buffalo Chicken Penne Bake
Chicken Larb Salad
Chicken Larb Salad
Chicken Jalfrezi Curry
Chicken Jalfrezi Curry
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