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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Vegetarian Stuffed Bell Peppers
4 red or orange bell peppers
2 cups cooked brown rice
1 cup grape tomatoes, halved
2 clove garlic, minced
1 medium white or yellow onion, chopped
1/4 cup fresh Italian parsley, chopped
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons parmesan cheese, grated
1/3 cup panko crumbs
Salt and pepper, to taste
Slice the top 1/2" off of the peppers and just a scant amount of the bottoms (so the peppers sit upright when baked). Remove the membrane and seeds with a spoon and set the peppers aside. Chop the tops of the peppers; you'll use this in the stuffing later.

Heat a medium skillet to medium-high; add oil, onion and the chopped pepper tops. Cook for 4-5 minutes, just until the vegetables begin to soften. Add tomatoes and cook until the tomatoes soften and release their juices; about 3-4 minutes. Add garlic and cook for one minute more; remove mixture from heat and stir in rice, parmesan and parsley. Season with salt and pepper to taste. Let the mixture cool for a few minutes before you stuff the peppers.

Using your (clean) hands, stuff the rice mixture into the peppers, making sure not to pack too tightly. Place peppers upright in a glass baking dish and sprinkle with panko crumbs. Dot the tops of the peppers with butter.

Cover with foil and bake in a 370 F oven for 20 minutes, or until the peppers have softened. Remove foil and bake for 10 minutes more to brown up the topping. Remove from heat and let cool a few minutes before serving.
Vegetarian Stuffed Bell Peppers
These healthy stuffed peppers are loaded with fiber and flavor and they're easy to put together. You can assemble the peppers up to 8 hours in advance, refrigerate and bake when ready to eat. This recipe makes 4 servings.
10 minutes
45 minutes
Looking for inspiration? Try these recipes:
Penne with Meat Sauce
Penne with Meat Sauce
Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup
Smoked Cheddar and Caramelized Onion Quiche
Smoked Cheddar and Caramelized Onion Quiche
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