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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Mushroom Ragu with Creamy Polenta
Ingredients
For the mushroom ragu:
1/3 cup extra virgin olive oil
1 tablespoon butter
4 cups wild mushrooms, brushed clean and chopped
2 cloves garlic, minced
1 small yellow onion, finely chopped
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 cup tomato sauce
1/4 cup dry red wine
1/2 cup vegetable stock
Handful of fresh Italian parsley, chopped
Salt and freshly ground black pepper, to taste

For the polenta:
1 cup vegetable stock
3 cups whole milk or half-and-half
1 cup dried polenta
3 tablespoons butter
Salt and freshly ground black pepper, to taste
Directions
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring once or twice. Season with salt and pepper to taste. Add garlic, onion, rosemary and oregano; cook for 5 more minutes. Add tomato sauce and red wine, stir and cook an additional 5 minutes more while you prepare the polenta.

In a separate saucepan, heat the stock or half-and-half over medium heat. When the mixture starts to simmer, gently whisk in cornmeal. Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in butter and season with salt and pepper.

While the polenta cooks, finish the ragu. Add the vegetable stock to the mushroom mixture and simmer until the liquid reduces by about two-thirds. Remove from heat and whisk in butter.

To serve, ladle some polenta into a serving bowl and add a scoop of the mushroom ragu. Garnish with parsley and serve right away.
Mushroom Ragu with Creamy Polenta
This elegant comfort food makes a fantastic vegetarian main or a wonderful accompaniment to a piece of grilled steak. Try this on a chilly evening -- it's like a hug in a bowl! This recipe makes 4 meal-sized servings.
PREP TIME
5 minutes
COOK TIME
25 minutes
Looking for inspiration? Try these recipes:
Classic Tomato Soup
Classic Tomato Soup
The Ultimate Veggie Sandwich
The Ultimate Veggie Sandwich
Spinach and Cheese Strata
Spinach and Cheese Strata
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