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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Pork Tenderloin and Onion Jam Sliders
1 pork tenderloin (1 to 1 1/2 pounds)
1 tablespoon plus 1 teaspoon olive oil, divided

1 medium red onion, sliced into half-moons
1/2 cup chicken broth or water
1/4 cup balsamic vinegar

2 heaping tablespoons apricot jam or preserves

Salt and pepper
8-12 Hawaiian-style rolls, split

Deli-style coleslaw (optional)
Preheat the oven to 450°F and place a heat-proof skillet on the middle rack to preheat with the oven. Pat the pork dry and cut off any large pieces of surface fat. Rub it generously with salt and pepper.

Remove the skillet from the oven using oven mitts and film the bottom with 1 teaspoon of olive oil. Set the pork in the skillet and return to the oven. Roast for 10 minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and roast for another 10 to 15 minutes, until the internal temperature is 140°F to 145°F.

Transfer the pork to a cutting board, tent with foil, and rest for at least 10 minutes. The pork can be served immediately, or cooled completely and refrigerated for up to 5 days.

While the pork is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the sliced onion, season with salt and pepper, and cook for about 10 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the water or chicken broth, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred. The sauce can be kept refrigerated for about a week.

To serve cut the tenderloin into thin slices. Divide the sliced pork between the rolls. Top with onion jam and coleslaw, if desired.
Pork Tenderloin and Onion Jam Sliders
These sweet and savory little gems taste like you were in the kitchen all day, but are actually pretty quick and easy to prepare. This recipe makes 8-12 sliders, but can easily be doubled.
10 minutes
30 minutes
Looking for inspiration? Try these recipes:
Breakfast Sandwich with Caramelized Onion and Avocado
Breakfast Sandwich with Caramelized Onion and Avocado
Creamy Baked Penne with Onions
Creamy Baked Penne with Onions
Southwestern Cracker Bites
Southwestern Cracker Bites
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