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 Pot Pie
1 package store-bought pastry crust
1 tablespoon heavy cream
1 large or 2 medium-sized zucchini, washed, ends removed and cut into cubes
1 medium-sized yellow or red onions, cubed
3 stalks celery, washed and cut into 1/2 inch slices
3 cups butternut or acorn squash, cut into 1/2 inch cubes
1 large or two medium tomatoes, cut into chunks or 1 14.5 ounce can diced tomatoes with juices
1 cup frozen peas
3 cloves garlic, minced
3/4 cups vegetable stock
2 teaspoons Bragg's liquid aminos (optional)
4 tablespoons butter or olive oil
4 tablespoons all-purpose flour
1/2 cup Italian parsley, chopped
Preheat your oven to 375F.

Heat a large skillet to medium. Add butter or olive oil and onions. Sauté onions until they become translucent, about 7-8 minutes. Add garlic and cook for another two minutes. Add flour and stir mixture together. Cook for 2 minutes. Add vegetable stock, Bragg's aminos and tomatoes with juice and cook until sauce begins to thicken slightly, about 5-7 minutes.

Turn off heat, and add the zucchini, celery, squash, peas and parsley to the pan. Fold gently to combine and season with salt and pepper to taste.

Add entire mixture to a 3 quart baking dish. Cover with pie crust and seal the edges of the crust around the edge of the dish with your hands. Brush with cream and vent the crust with a knife.

Bake for 45 minutes to an hour, until crust is browned. Remove from oven, let cool for ten minutes and serve.
Zesty Veggie Pot Pie
This vegetarian pot pie is loaded with fresh veggies and a zippy, garlicky tomato sauce -- we promise you've never had a pot pie like this before! Store-bought pastry crust makes the prep work easier, and you could also use puff pastry if you like. Liquid aminos add a nutrition hit and give the pie a rich flavor. Now this is how you get all the veggies into your kids!
15 minutes
1 hour / 20 mins
Looking for inspiration? Try these recipes:
Potato and Spinach Hash
Potato and Spinach Hash
All Day Long Breakfast Scramble
All Day Long Breakfast Scramble
Apple, Sausage and Cranberry Stuffing
Apple, Sausage and Cranberry Stuffing
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