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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Quinoa and Black Bean Stuffed Poblanos
4 poblano peppers, roasted, seeds removed and sliced in half
1 tablespoon olive oil
1 yellow or white onion, finely chopped
1 cup corn kernels (fresh is best, but canned will work, too)
3 garlic cloves, minced
1 cup diced tomato
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 cup cooked quinoa
3 ounces Cotija cheese, crumbled
1 cup black beans, washed and drained
1 tablespoon fresh cilantro, chopped
3/4 cup shredded cheddar cheese
Non-stick cooking spray
Salt and pepper, to taste
Preheat oven to 350 degrees. Grease bottom of a casserole dish with non-stick cooking spray.

Heat oil in a large skillet to medium. Add olive oil. Sauté onion and garlic for 5 minutes, until onion is translucent and garlic is fragrant. Add tomatoes, oregano and paprika and sauté an additional 3 minutes. Turn off heat and add corn, tomato, quinoa and black beans. Taste and season with salt and pepper.

Fill halved poblanos with filling, distributing evenly. Place in baking dish, sprinkle with cheeses and bake 15-20 minutes, until cheese is bubbling. Serve immediately.
Quinoa and Black Bean Stuffed Poblanos
This healthy spin on Chiles Rellenos is packed with fiber and protein, and much lower in fat and sodium than the restaurant version. You can assemble this dish up to a day ahead of time and bake when ready to serve.
20 minutes
30 minutes
Looking for inspiration? Try these recipes:
Easier Slow Cooker Chile Colorado
Easier Slow Cooker Chile Colorado
Easy Philly Cheesesteak Sandwich
Easy Philly Cheesesteak Sandwich
Sweetie's Onion Dip
Sweetie's Onion Dip
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