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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Pumpkin, Red Onion and Apple Galette
Ingredients
1 sheet store-bought pie crust
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 small sugar pumpkin, peeled, seeded and sliced into 1/8" wedges
3 tart baking apples, cored and thinly sliced
1 small red onion, cut into thin slivers
3 tablespoons unsalted butter, melted
Flour, for dusting
Directions
Add sugar, salt, spices and vanilla to a large mixing bowl and stir to combine. Carefully fold in pumpkin, apple and onion slices, making sure to leave the fruit and vegetables intact.

Dust a work surface with flour and roll out pie crust to a 12" round. Carefully place the pie crust on a large baking sheet, making sure not to distort the round shape. Arrange the filling with (clean) hands, leaving about an inch of the edge of the crust bare.

Fold the edges of the crust over the filling to form the galette. Brush filling and crust with butter; make sure to use all of the butter!

Bake in a 375 F oven for 45-55 minutes, until pie crust is browned and vegetables are soft and caramelized. Remove from oven and let sit for a few minutes before slicing and serving.
Pumpkin, Red Onion and Apple Galette
Basically a free-form pie, this sweet and savory galette will have guests thinking you spent all day in the kitchen when just the opposite is true! Sliced into small triangles, the galette makes a lovely holiday appetizer or lighter after-dinner dessert.
PREP TIME
20 minutes
COOK TIME
55 minutes
Looking for inspiration? Try these recipes:
Onion and Cauliflower Biryani
The Ultimate Veggie Sandwich
Spinach Feta Muffins