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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Hungarian Goulash
Ingredients
3 tablespoons olive oil
4 leeks, white and light green portions, rinsed well and finely chopped
2 teaspoons caraway seeds
1 red bell pepper, seeded and chopped
1 yellow or white onion, chopped
2 pounds stewing beef, cut into 1-inch cubes
3 tablespoons sweet Hungarian paprika
3 cups beef or vegetable stock
1 can (14 1/2 oz.) diced tomatoes, with juices
3 garlic cloves, minced
1 Yukon gold potato, peeled and chopped
1 parsnip, peeled and chopped
2 carrots, peeled and chopped
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup sour cream
Salt and freshly ground pepper, to taste
Directions
In a large Dutch oven over medium-high heat, warm the olive oil. Add the leeks, caraway seeds and onion Sauté until the leeks are softened, about 5 minutes. Add the bell pepper and sauté until softened, about 2 minutes more.

Add the beef and paprika and sauté until the beef is evenly browned on all sides, 7 to 10 minutes.

Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Reduce the heat to medium-low, cover partially and simmer until the meat is fork-tender, 30 to 40 minutes.

Stir in the tomatoes and their juices, the garlic, potato, parsnip, carrots, salt and pepper. Cover partially and cook until all the vegetables are tender, about 20 minutes more. Stir in the parsley. Taste and adjust the seasonings.

Ladle into bowls and garnish with sour cream. Serve immediately.
Hungarian Goulash
Warm and satisfying, this stew gets its authentic flavor from Hungarian sweet paprika, which has more depth of flavor than American paprika. Serve with a dollop of sour cream and crusty bread, if you like.
PREP TIME
30 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Farmer's Market Salad
Farmer's Market Salad
Shepherd's Pie
Shepherd's Pie
Shauna's Epic Mac & Cheese
Shauna's Epic Mac & Cheese
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Nevada Fresh Pak