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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Roasted Beet Salad with Goat Cheese and Walnuts
Ingredients
For the beets:
3 medium-sized beets
1 tablespoon olive oil

For the salad:
10 ounces arugula leaves or baby spinach leaves
3 ounces goat cheese
1/2 cup walnuts, chopped

For the vinaigrette:
2 tablespoons honey
1-1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 medium shallot, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup vegetable oil
Directions
Roast the beets: Preheat oven to 425 F. Scrub beets clean and cut the beets into quarters. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a sealed packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing with a knife. Beets should be tender. Unwrap beets and let sit until cool enough to handle. Peel off the skins with a paring knife and cut into large wedges. Set beets aside.

Make the vinaigrette: In a lidded glass jar add all dressing ingredients and shake vigorously to combine. Set aside.

To assemble the salad, arrange greens in a large serving bowl. Add beets, cheese and walnuts and drizzle with vinaigrette.
Roasted Beet Salad with Goat Cheese and Walnuts
This show-stopper of a salad makes a satisfying lunch and is a great accompaniment to a grilled steak. You can also use feta cheese in lieu of the goat cheese, if you like.
PREP TIME
10 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Chicken Stew with Red Onions and Carrots
Vegan Rice Noodle Salad
Spinach Garlic Soup