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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Golden Onion Tart with Gruyere and Thyme
For the dough:
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut in 1/4 inch cubes
3 tablespoons ice water

For the filling:
2 tablespoons olive oil
2 pounds yellow onions, peeled and thinly sliced
1 teaspoon salt
2 tablespoons port wine
1 teaspoon freshly ground black pepper
2 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten
Make the dough (or use store-bought and skip this step): Stir flour and salt together with fork. Toss in butter. Using fingertips, work butter into flour until it resembles coarse meal, with some pieces of butter. Sprinkle in water while stirring with fork until dough comes together, adding another tablespoon of water if necessary. Form into ball and flatten. Wrap in plastic wrap and refrigerate 1 hour.

Heat olive oil over medium heat in deep skillet or pot. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown and soft, about 30 minutes. Add port wine and cook, stirring, 2 minutes. Remove onions from heat and stir in pepper. Cool slightly.

While onions are cooling, roll out dough to fit in bottom and up side of 10-inch round tart tin. Sprinkle half of cheese over bottom of tart. Spoon onions into shell and spread evenly. Sprinkle 1 teaspoon thyme over onions. Brush exposed crust rim with egg wash. Sprinkle tart and crust with remaining cheese.

Bake in preheated 375 degrees F oven until crust is firm and golden and onions have turned a rich golden brown, without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with thyme sprigs.
Golden Onion Tart with Gruyere and Thyme
Loaded with caramelized onions, just enough cheese and plenty of flavor, this tart makes a great vegetarian lunch or appetizer for your next get-together. You can cut the prep time by using store-bought dough; the results will be great either way! This recipe makes 8-12 servings.
Recipe Courtesy of Jaci Goodman.
20 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Macaroni and Beef
Macaroni and Beef
Chicken and Mushroom Sauté
Chicken and Mushroom Sauté
Autumn Vegetable Roast
Autumn Vegetable Roast
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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