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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Zesty Veggie Chili
2 tablespoons olive oil
1 medium white onion, chopped
1 large red or yellow bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1 teaspoon salt
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika*
1 teaspoon dried oregano
1 28-ounce can diced tomatoes, with their juices
2 15-ounce cans kidney beans, rinsed and drained
1 15-ounce can pinto or black beans, rinsed and drained
2 cups vegetable stock
1 bay leaf
2 tablespoons chopped fresh cilantro
2 teaspoons red wine or cider vinegar
Additional cilantro, grated cheddar cheese, sour cream and sliced avocado, for serving
In a large Dutch oven or heavy-bottomed pot over medium heat, heat the olive to medium. Add the chopped onion, bell pepper, carrot, celery and salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the tomatoes and their juices, the beans, broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue to cook for 30 minutes. Remove from heat, add vinegar and stir to combine.

Ladle into serving bowls and top with avocado, more cilantro, cheese and sour cream, if you like.
Zesty Veggie Chili
This healthier version of the South-of-the-border favorite has way less fat and sodium of its meaty cousin and all of the flavor! This dish freezes well and also tastes just as good the next day. Serve this at your next game-day party for a group of happy guests!
20 minutes
40 minutes
Looking for inspiration? Try these recipes:
Crispy Baked Buffalo Wing Cauliflower Tacos
Crispy Baked Buffalo Wing Cauliflower Tacos
Classic Beef Stroganoff
Classic Beef Stroganoff
Roast Chicken and Dumplings
Roast Chicken and Dumplings
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