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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Chicken Sorrentino
4 boneless, skinless chicken breasts, pounded to about 1/2" thick
1/2 cup all-purpose flour
3 tablespoons unsalted butter, divided
3 tablespoons olive oil
1 medium eggplant, peeled and sliced into 1/3" rounds
1 small yellow onion, chopped
1 cup dry white wine
4-8 slices prosciutto
1 cup store-bought marinara sauce
6 ounces mozzarella, thinly sliced
1/4 cup grated Parmesan cheese
Fresh chopped Italian parsley, for garnish
Salt and pepper, to taste
Preheat your oven to 400 F.

Heat a heavy, large skillet to medium-high and add 1 tablespoon of butter and 1 tablespoon of oil.

Dredge chicken in flour and shake off excess. Season with salt and pepper. Add chicken to skillet and cook for 4 minutes, flipping once in the middle. Note that tis step is only to brown the chicken slightly; it will finish cooking in the oven. Remove chicken from pan and set aside.

Add remaining butter and oil to pan. Working in batches, cook eggplant slices for 4 minutes, flipping once in the middle of cooking. Remove eggplant to a plate and continue until all eggplant is cooked. Add onion and cook for 4-5 minutes, until onions become fragrant and translucent. Add wine to pan and scrape up any brown bits off the bottom of the pan with a wooden spoon. Let wine reduce by half; turn off heat, add marinara and stir to combine.

Arrange chicken breasts in a glass baking dish in a single layer. Top with prosciutto, eggplant slices, cheeses and marinara. Bake for 25 minutes, or until the chicken's juices run clear. Remove from heat and garnish with parsley; let stand a few minutes before serving.
Chicken Sorrentino
This zesty, savory, slightly boozy chicken dish is easy to put together, making it an excellent weeknight meal option. We like to serve this with a simple side salad and lots of crusty bread for mopping up all of the wonderful sauce. This recipe makes 4 servings.
15 minutes
30 minutes
Looking for inspiration? Try these recipes:
Cider-Brined Pork Roast with Potatoes and Onions
Cider-Brined Pork Roast with Potatoes and Onions
Savory Stuffed Portobello Mushrooms
Savory Stuffed Portobello Mushrooms
Caramelized Onion Filos
Caramelized Onion Filos
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