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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Linguine with Spinach, Mushrooms and Pine Nuts
6 ounces linguine or spaghetti
1 tablespoon olive oil
1 tablespoon butter
6 ounces mushrooms (use any variety you like), sliced
1/2 yellow onion, finely chopped
2 handfuls baby spinach leaves
2 cloves garlic, minced
1/4 cup pine nuts, toasted*
1/4 cup heavy cream
1/4 cup dry white wine or vegetable stock
4 ounces grated parmesan cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Cook pasta until al dente, according to package directions. Drain and set aside.

Heat a large skillet to medium-high and add oil and butter. Sauté mushrooms and onions until vegetables begin to soften and onions become fragrant, about 5 minutes. Add garlic and cook for two more minutes.

Deglaze the pan with wine or stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add cream, spinach, pine nuts and parmesan and stir gently to combine. Add pasta back in and cook until the pasta absorbs some of the sauce and the dish thickens slightly.

Season with salt and pepper to taste. garnish with parsley and serve immediately.

* To toast pine nuts, add them to a small, dry skillet heated to medium. Stir frequently until the nuts begin to slightly brown and become fragrant, about three minutes. Remove from heat.
Linguine with Spinach, Mushrooms and Pine Nuts
This elegant looking (and tasting) pasta is actually a snap to put together, making it a good weeknight meal option. You can also use walnuts in lieu of the pine nuts, if you prefer. This recipe makes two servings.
10 minutes
20 minutes
Looking for inspiration? Try these recipes:
Chilean Carbonada
Chilean Carbonada
Perfect Chicken Noodle Soup
Perfect Chicken Noodle Soup
Tortellini Soup with Sausage and Spinach
Tortellini Soup with Sausage and Spinach
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