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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Pesto Stuffed Cherry Tomatoes
Ingredients
10 cherry tomatoes, washed and dried
4 ounces mozzarella, shredded
2 ounces cream cheese, softened
2 tablespoons store-bought pesto sauce
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Fold pesto, mozzarella, cream cheese, salt and pepper together gently in a small mixing bowl.

Cut the very top of the tomatoes off, just below the stem. Use a small spoon to scoop out as much of the seeds and pulp from the tomatoes as you can. Fill each tomato with a scoop of the cheese mixture; get as much f the filling as you can into each tomato but don't pack the filling too tight. Place the tomatoes, filling side up, on a baking sheet.

Preheat your broiler. Broil tomatoes for 3-4 minutes, until the cheese is melted and the tomatoes are slightly softened. Remove from oven and let stand for a few minutes before serving.
Pesto Stuffed Cherry Tomatoes
These sweet and savory little bites make a great Summer snack or appetizer and are great served with a piece of grilled steak. They're easy and fast to prepare and are totally kid-friendly. The pesto and cheese filling is also great broiled on a slice of good-quality crusty bread.
PREP TIME
10 minutes
COOK TIME
5 minutes
Looking for inspiration? Try these recipes:
Broccoli Salad with Cashew Curry Dressing
Mango Salsa and Guacamole with Tomato Onion Tortillas
Roasted Mushroom and Veggie Bake