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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Grilled Corn and Pepper Salad
Ingredients
1 tablespoon olive oil
4 ears of sweet corn
* 1 yellow, red or sweet onion, cut into 1/2" rings (leave rings intact -- do not separate the individual pieces)
1 bell pepper, cored, seeded and cut in half lengthwise
Handful of fresh cilantro or parsley, coarsely chopped
Salt and pepper, to taste
Directions
Pull the outer husks of corn to the base, without removing the husks. Pull off the stringy silk inside the husks and discard. Carefully fold the husks back into place. Soak the corn in a sink or bucket full of water for an hour.

Drizzle the pepper and onions with olive oil and season with salt.

Preheat your grill to medium. Put the corn on the grill and grill for 20 minutes, turning one quarter turn every 5 minutes.

At the same time, put peppers and onions on the grill and cook for 20 minutes, flipping the onions once after 10 minutes.

Remove all vegetables from the grill and let cool for 10 minutes. Remove the husks from the corn and slice off the kernels with a pairing knife. Chop onions and peppers into large pieces. Toss all vegetables gently in a bowl with cilantro. Season with salt and pepper to taste. Serve warm, room temperature, or chilled.

* Note: A good way to keep a sliced onion from separating while on the grill is to insert a wooden skewer through the slices lengthwise. Vegetable baskets are also a great tool for grilling smaller pieces of vegetable without them falling through the grate.
Grilled Corn and Pepper Salad
This fiber-rich and flavorful salad really celebrates what's best about seasonal, warm-weather produce. It makes a great side to grilled steak or BBQ chicken. Serve immediately after preparing, or refrigerate and eat chilled.
PREP TIME
1 hour / 0 mins
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Spinach Manicotti
Mushroom, Zucchini and Chickpea Sauté
Spanish Mushrooms and Onions