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 >
Nevada Fresh Pak
Veg Out! Welcome to the Club.
Focus on Fresh
The only thing better than growing fresh, organic produce is knowing that, what we work so hard to grow, is going to be enjoyed by a wide variety of people in an array of creative ways. We believe that when you focus on eating fresh, organic vegetables and herbs daily the healthy benefits will follow.

Whether you’re into the raw-food movement, love paleo, cook southern-style, stir-fry, are a grill master or can’t live without your crockpot, we have recipes that will inspire the “chef” in you.
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Baked Eggplant With Tomatoes, Garlic And Paprika
Ingredients
1 large eggplant
4 garlic cloves, minced
1 cup drained, canned diced tomatoes
3 tablespoons extra-virgin olive oil
3 tablespoons chopped parsley
1 tablespoon cilantro leaves
2 teaspoons sweet smoked paprika
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
Freshly ground black pepper
Kosher salt
Directions
Heat a large enameled cast-iron skillet to low. Using a fork, prick the eggplant all over. Add the eggplant to the pan, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.

Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discard and hard seeds and set the skins aside. Mash the eggplant flesh in a bowl and set aside.

Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the eggplant flesh, tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over medium heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper.

Preheat your oven to 400 F. Place eggplant skins, cut side up, in a baking dish and fill will the tomato mixture. Bake for 10 minutes. Remove from oven and serve warm.
Baked Eggplant With Tomatoes, Garlic And Paprika
This stuffed eggplant dish makes a great vegetarian main and is also great alongside a grilled steak. Feel free to grate some fresh parmesan over the top of the eggplants before serving.
PREP TIME
10 minutes
COOK TIME
50 minutes
Looking for inspiration? Try these recipes:
Indian Chicken and Cherry Skillet
Roasted Mushroom and Veggie Bake
Easy Guinness Beef Stew