Walker River Cooling and Nevada Fresh Pak
In 2009, we planted romaine for the Nunes team. Our partnership has been a natural progression of two family companies coming together to become smarter and more efficient. Our operations completely complement each other.

According to David Peri, “The Nunes family possess the same work ethic as our family does. They are hardworking honest leaders and innovators that care about the industry. Their level of expertise in harvesting, cooling, sales and marketing is unsurpassed. Our combined set of skills, along with our great people, truly create the perfect match.”

Nevada Fresh Pak, a Peri & Sons Farms company and the Nunes Company each bring a set of unique strengths, talents, resources and perspectives to the table. Our ability to work so well together as a team and to communicate and execute on shared goals and objectives is key to our ongoing success.
This exciting project reinforces our belief that Nevadas Future is Fresh
“This venture is a great example of the success we’re witnessing across Nevada. I am proud to congratulate and thank this hometown company for investing in the region and bringing good paying jobs to Lyon County,” said Nevada Governor, Brian Sandoval. “The commitment of these two-family run companies shows their ability to creatively and strategically meet the demands of the marketplace. Nevada is proud to be a part of this vision and the positive impact it will have on our community.”

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
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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Green Shakshuka
1 tablespoon olive oil
1 white or yellow onion, thinly sliced
3 garlic cloves, minced
1 spicy chili pepper, sliced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
2 cups spinach
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1/4 cup crumbled feta cheese
4 large eggs
Salt and pepper, to taste
Preheat oven to 375 F.

Over medium heat, warm the olive oil in a 9-inch cast iron skillet. Add the onions and cook softened, about 5 minutes. Add the minced garlic and sliced chili pepper, and sauté for another 3 minutes. Add the chard, spinach, oregano, and cumin. Season to taste with salt and pepper.

Once the Swiss chard and spinach have wilted, scrape down the sides, and pat down the mixture. Sprinkle the crumbled feta over the greens mixture and carefully crack the eggs over the top, one at a time and spaced slightly apart. Season with freshly ground black pepper.

Transfer the skillet to the oven and bake for 7 to 10 minutes, or until eggs are as set as you like them. Serve right away.
Green Shakshuka
This egg dish is loaded with lots of leafy greens and plenty of spice, and is good any time of day, making it a true multi-tasker. Feel free to swap out the spinach and chard with kale , if you like. This recipe serves 4.
10 minutes
20 minutes
Looking for inspiration? Try these recipes:
Zucchini Fritters
Basil Pesto
Apple Walnut Salad with Cranberry Vinaigrette