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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Blue Cheese Burgers with Balsamic Caramelized Onions
For the caramelized onions:
1 tablespoon olive oil
1 tablespoon butter
3 large red, yellow or sweet onions
2 tablespoons brown sugar
2 tablespoons balsamic vinegar

For the burger patties:
1 pound ground beef, at least 15% fat
1 clove garlic, minced
1/2 small yellow onion, minced
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoons pepper

Remaining ingredients:
4 good-quality hamburger buns, split
4 ounces blue cheese, divided
2 tablespoons mayonnaise
Make the meat mixture: In a large bowl, combine all burger patty ingredients and mix gently with your hands to combine. Do not over mix or the meat will become mushy when cooked. Cover and let rest in the refrigerator while you make the onions.

Make the balsamic caramelized onions: Heat butter and oil to medium in a large, heavy skillet. Add the onions and toss to combine. Cook for 15 minutes, stirring occasionally. Reduce heat to low, add vinegar and sugar and cook for another 10 minutes, until the sugar caramelizes and the vinegar reduces. Remove from heat and set aside.

Make the burger patties: Heat your grill to high. Divide the meat mixture into 4 equal portions, forming the patties loosely with your (clean) hands. Cook for 2 minutes and flip. Cook for two more minutes and reduce heat to medium (or move patties to a cooler spot on a charcoal grill). Grill 2-3 more minutes for medium-rare burgers, 3-4 minutes for medium and 5-5 for well-done.

The last minute of cooking the burger patties, put the bun tops and bottoms, split side down on the grill to toast them up for about a minute.

To assemble the burgers, spread some mayonnaise on the bottom of each bun and top with a burger patty. Add a fourth of the blue cheese to each burger and top with a big scoop of caramelized onions. Serve immediately.
Blue Cheese Burgers with Balsamic Caramelized Onions
Sweet, salty and savory, this totally amazing burger will make you the star of your next barbecue and dad's best friend this coming Father's Day. You'll have plenty of caramelized onions for this recipe; use them to top a turkey sandwich or stir into some sour cream for a quick and tasty onion dip. This recipe makes 4 meal-sized burgers or 8 sliders.
10 minutes
40 minutes
Looking for inspiration? Try these recipes:
Pierogies with Bacon and Onion
Pierogies with Bacon and Onion
Roast Pumpkin Soup with Sage & Rosemary
Roast Pumpkin Soup with Sage & Rosemary
Rich and Hearty Beef Stew
Rich and Hearty Beef 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