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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Shauna's Epic Mac & Cheese
Ingredients
1lb large elbow macaroni
16oz sharp yellow cheddar cheese, grated
16oz sharp white cheddar cheese, grated
8oz Parmesan or Asiago cheese, grated
1 5oz tub of crumbled Gorgonzola cheese
1 cup panko (japanese) bread crumbs
4 cups whole milk
2 cups vegetable or chicken stock (I like Kitchen Basics brand)
1/2 cup (1 stick) unsalted butter
1/2 cup flour
1/4 cup olive oil
3 eggs (take the eggs out of the fridge when you first begin cooking to bring them to room temperature)
1 head garlic, split crosswise
1 Peri & Sons red onion, sliced into very thin rings
1/2 - 1 small hot pepper such as a jalapeño, split lengthwise
5 sprigs fresh thyme (or 3/4 teaspoon dried)
1 teaspoon ground nutmeg
1 teaspoon pepper
1 teaspoon salt (plus more for boiling the pasta)
Directions
Make your milk mixture. In a medium sauce pan, bring the milk, thyme, hot pepper and garlic to a scald on medium-low. Do not boil. You should just see small bubbles on the edges of the pan. Heat for 5 minutes. Turn off the heat and set the milk aside to steep with the aromatics.

Make the pasta. Bring a large pot of water to a rolling boil. Add 1 or 2 tablespoons of salt to the water then add the pasta. Boil pasta, stirring occasionally for 6 minutes. Do not boil any longer than that - your pasta should be very al dente. Drain pasta in a colander, rinse and set aside.

Strain the milk mixture to remove the aromatics. You will need the flavored milk for the next step.

Whisk eggs in a bowl (use a bowl with enough room in it to add about a cup of liquid later) and set aside.

Make the sauce. Heat a large sauce pan to medium on the stove and add your butter, olive oil and flour. Whisk about every 30 seconds for 3-4 minutes, until the roux is a medium golden color. Add about a cup of milk at a time, whisking constantly. Add your stock and bring the sauce to a low boil for 2 minutes. Turn off the heat.

Temper the eggs by adding a cup of the hot sauce mixture to the eggs, very slowly, whisking constantly. Then pour the egg mixture back into the pan with the rest of the sauce and whisk. Add the salt, pepper and nutmeg.

Add the yellow cheddar, white cheddar and gorgonzola cheeses, about a handful at a time and stir until mostly melted. Don't worry if the sauce is a little lumpy at this point, it'll all melt together once you bake the macaroni. Taste the sauce for seasoning and adjust if necessary.

Combine the cheese sauce with the pasta and pour into your baking dish. Layer onion slices on top. Cover and let sit on the kitchen counter for 2-3 hours. If you skip this step, the pasta won't absorb the sauce and you will have crunchy macaroni and cheese.

2-3 hours later…

Preheat your oven to 375. Sprinkle the panko crumbs and parmesan cheese over the top of the macaroni. You can garnish with a little ground pepper or chopped chives if you like. Bake for 45 minutes-1 hour or until the macaroni is golden and bubbly and delicious. Remove from oven, let sit for 15 minutes and serve.
Shauna's Epic Mac & Cheese
Making this dish is a process but it's totally worth it. The full recipe makes one 9 x 13 baking dish (plus a little left over for the cook) and it can easily be cut in half as well--but honestly, why would you want to?
PREP TIME
45 minutes
COOK TIME
1 hour / 30 mins
Looking for inspiration? Try these recipes:
All American Chili
All American Chili
Roasted Spring Vegetable Salad
Roasted Spring Vegetable Salad
Apple Sausage Breakfast Bake
Apple Sausage Breakfast Bake
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Nevada Fresh Pak