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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Twice Baked Potatoes with Caramelized Onions and Spinach
4 large baking potatoes, scrubbed clean
1 sweet onion, thinly sliced
8 ounces spinach leaves, washed and dried
8 ounces white cheddar, shredded
1/4 cup sour cream
5 tablespoon unsalted butter, divided
1 tablespoon olive oil
Salt and pepper, to taste
Preheat your oven to 375 F. Vent potatoes well with a fork and place directly on oven rack. Bake for 45 minutes to 1 hour, until the potatoes are fork-tender. Remove from heat and set aside until the potatoes are cool enough to handle.

While the potatoes are baking, make the caramelized onions. Heat a large, heavy-bottomed skillet to medium. Add 1 tablespoon of butter and the olive oil along with the onion slices. Sauté, stirring every few minutes, until the onions soften and become a caramel color. This should take about 35-45 minutes. Add spinach leaves and cook just until the spinach wilts; about 3 minutes. Remove mixture from heat.

Once the baked potatoes are cool enough to handle, slice them lengthwise and scoop out the pulp, leaving a small "shell" of pulp in the skins so they hold up when filled. Add pulp to a mixing bowl along with cheese, 4 tablespoons of butter, sour cream and onion mixture. Fold with a rubber spatula to combine and season with salt and pepper to taste.

Spoon filling back into potato halves, distributing evenly. Place filled skins on a baking sheet and bake at 375 F for another 15-20 minutes until tops begin to brown and cheese melts. Serve immediately.
Twice Baked Potatoes with Caramelized Onions and Spinach
These beauties are loaded with flavor and fiber and are economical to make. They're an excellent accompaniment to a piece of grilled steak or make a satisfying vegetarian meal all by themselves. This recipe makes 4 servings.
45 minutes
1 hour / 20 mins
Looking for inspiration? Try these recipes:
Pasta Salad with Veggies and Feta
Pasta Salad with Veggies and Feta
Cider-Brined Pork Roast with Potatoes and Onions
Cider-Brined Pork Roast with Potatoes and Onions
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