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 Veggie Submarine Sandwiches
Ingredients
For the marinade:
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/2 cup fresh chopped parsley

2 good-quality french rolls, split
1 tablespoon olive oil
4 tablespoons goat cheese, softened
3 large portobello mushrooms, stems removed
1 bell pepper, cored, seeded and sliced into 1" thick strips
1 red, white or sweet onion, sliced into 1/2" rounds cross-wise
Two handfuls arugula leaves, washed and dried
Directions
Make the marinade: combine all marinade ingredients in a lidded glass jar. Put top on jar and shake vigorously to combine.

In a large glass baking dish, arrange mushrooms (gill side up), onion slices and bell pepper so they are all in one layer. Drizzle marinade over all vegetables and let marinade for at least an hour and up to four hours.

Preheat your grill or grill pan to medium. Grill vegetables about 3-4 minutes per side, until they begin to char and soften. Remove vegetables from heat and set aside.

Brush split rolls with olive oil and place on grill, cut side down. Grill for 1-2 minutes, until rolls are crispy and brown on the cut side.

Spread two tablespoon of goat cheese on the two bottom halves of the rolls. Place vegetables and arugula on rolls and top with the other half of the roll. Serve immediately or wrap up in paper to enjoy later on in the day.
Grilled Veggie Submarine Sandwiches
These vegetarian delights make an awesome take-along lunch for your next picnic or day at the beach. We kept it simple in this recipe, using mushrooms, onions and peppers for the sandwiches; you could also use grilled eggplant or zucchini. This recipe makes two sandwiches.
PREP TIME
10 minutes
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Slow Cooker Beef Vegetable Soup
Green Egg and Prosciutto Scramble
Indian Chicken and Cherry Skillet