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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Spicy Shrimp Tacos
For the taco seasoning:
2 teaspoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons paprika (sweet or smoked)
2 teaspoons garlic powder
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch of chipotle powder (optional)

For the tacos:
1 1/4 pounds 26-30 count raw shrimp, peeled and deveined
2 teaspoons olive oil
Juice of 1 lime
2 tomatoes, seeded and diced
1/2 cup red cabbage thinly sliced
1/2 red onion, thinly sliced
1/2 bunch cilantro, chopped
2-3 limes, cut into wedges
8 corn tortillas
Sour cream and minced jalapeño, for garnish
Combine spice blend ingredients and put in a glass lidded jar. Set aside.

Place the shrimp in a medium bowl, toss with the olive oil and lime juice, then add 1 1/2 tablespoons of the taco spice blend and mix to coat throughly. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.

Sauté shrimp in a non-stick frying pan for 4-5 minutes, flipping once. The shrimp should be pink and have no translucency.

While the shrimp are cooking, warm the tortillas in a 250 F oven for a few minutes or in the microwave.

To assemble the tacos, place the shrimp, cabbage, onion, tomatoes, cilantro and jalapeño in the tortillas and garnish with sour cream. Serve immediately.
Spicy Shrimp Tacos
Spicy, crunchy, creamy and absolutely delicious, these awesome tacos are quick to make and will make you the hero of Taco Night. The spice blend works on chicken and fish too, and saves in the refrigerator for up to three months.
10 minutes
15 minutes
Looking for inspiration? Try these recipes:
Corned Beef Hash with Brussels Sprouts
Corned Beef Hash with Brussels Sprouts
White Bean and Kale Stew
White Bean and Kale Stew
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