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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Mushroom Cacciatore
16 ounces mushrooms, brushed clean and quartered
2 yellow onions, thinly sliced
2 bell peppers, cored, seeded and sliced
1 14-ounce can crushed tomatoes and their juice
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup dry white or red wine
1/2 cup vegetable stock (we like Kitchen Basics brand)
3 tablespoons extra virgin olive oil, divided
2 tablespoons butter
Salt and pepper, to taste
Chopped parsley leaves and freshly grated parmesan, for garnish
Heat a large heavy-bottomed skillet to medium-high. Add 2 tablespoons olive oil and the butter. Add mushrooms to pan; season with salt. Sauté for 10-15 minutes, until mushrooms begin to brown on the edges and release their water. Remove mushrooms from pan with a slotted spoon and set aside.

Add remaining tablespoon olive oil, onion and bell pepper. Cook for 5 minutes, until vegetables begin to soften. Add garlic and cook for 2 minutes more. Deglaze the pan with the wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add mushrooms back into pan along with crushed tomatoes, stock and oregano. Cook for 5-7 minutes, until the liquid reduces by half. Season with salt and pepper.

Serve with parsley leaves and parmesan while the ragout is still warm.
Mushroom Cacciatore
This vegetarian ragout is packed with flavor, loaded with good-for-you veggies, and a snap to put together, making it a good weeknight dinner option. Serve over whole wheat pasta for an extra fiber boost.
10 minutes
30 minutes
Looking for inspiration? Try these recipes:
Macaroni and Beef
Macaroni and Beef
Open-faced Apple and Caramelized Onion Sandwich
Open-faced Apple and Caramelized Onion Sandwich
Flatbreads with Chicken Salad
Flatbreads with Chicken Salad
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