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 Enchiladas
8 large flour tortillas
2 large bone-in, skin-on chicken breasts
1 medium-sized yellow or white onion, thinly sliced
4 cloves garlic, minced
1 4-ounce can of chopped olives
2 10-ounce cans enchilada sauce
2 tablespoons vegetable oil, divided
16 ounces cheddar or jack cheese, shredded (or a combination)
Sliced green onions, for garnish
Salt and pepper
Nonstick cooking spray
Preheat your oven to 375 F. Place chicken breast, skin side up, on a baking sheet; drizzle with one tablespoon of oil and season with salt and pepper. Roast for 45 minutes, until chicken juices run clear. Remove from oven and let cool while you prep the rest of the filling.

Heat a large skillet to medium-high and add remaining tablespoon of oil. Sauté onions until they soften and begin to brown on the edges, about 5-6 minutes. Add garlic and cook for one more minute. Add chopped olives and one cup of enchilada sauce; cook for one more minute.
Remove onion mixture form heat.

Once the chicken is cool enough to handle, remove skin and pull the meat off the bone. Shred with a fork and stir into onion mixture.

Spray a 9" x 13" glass baking dish with nonstick cooking spray. To assemble the enchiladas, place one tortilla on a work surface and add about 1/3 cup of the chicken mixture and a handful of cheese. Roll the tortilla up and place in your baking dish. Continue this process until all tortillas are gone. Pour remaining enchilada sauce of assembled enchiladas and sprinkle remaining cheese over sauce. Bake at 375 F for about 30 minutes, until the enchiladas are heated through and cheese is bubbling. Remove from oven and let stand to cool for about 5 minutes. Garnish with green onions and serve immediately.
Chicken Enchiladas
While these chicken enchiladas are by no means authentic, they are by all means completely delicious! They are a total crowd-pleaser and are even better the next day. Make sure to serve with some sliced avocado, sour cream and plenty of your favorite hot sauce. This recipe makes 8 enchiladas.
15 minutes
1 hour / 30 mins
Looking for inspiration? Try these recipes:
Lobster Pot Pie
Lobster Pot Pie
Ahi Tuna Tacos
Ahi Tuna Tacos
Peachy Sweetie Sweet Onion Salsa
Peachy Sweetie Sweet Onion Salsa
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