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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Savory Stuffed Portobello Mushrooms
Ingredients
4 portobello or 12 regular brown or white mushrooms, brushed clean and gills and stems removed and chopped
1 cup cooked rice (leftover take out rice is great for this recipe)
1/2 medium red or yellow onion, chopped
1/2 red bell pepper, chopped
1 large handful spinach leaves, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1/4 cup vegetable stock
1 tablespoon olive oil, plus more for brushing
4-6 ounces jack cheese, shredded
Salt and pepper, to taste
Directions
Heat a skillet to medium and add 1 tablespoon olive oil. Add onion, pepper and chopped mushroom stems; sauté until onions become fragrant and translucent, about 8-10 minutes. Add garlic and basil and cook for two minutes more. Add spinach and stock; cook until spinach wilts, about two more minutes. Turn off heat and add rice; stir to combine. Season with salt and pepper to taste.

Preheat oven to 375 F. Brush the mushrooms on all sides with olive oil and place on a baking sheet, gill side up. Season with salt and pepper. Stuff each mushroom with some of the filling, distributing evenly into all mushrooms. Sprinkle each mushroom with cheese, distributing evenly.

Bake mushrooms for 15-20 minutes, until cheese is bubbling and mushroom caps are fork-tender. Remove from heat and serve immediately.
Savory Stuffed Portobello Mushrooms
These tasty helpings of meat-free goodness make a satisfying lunch or light dinner. You can also stuff regular sized brown mushrooms in lieu of portobellos for a crowd-pleasing party appetizer. This recipe makes 4 stuffed portobellos or 12 regular sized stuffed mushrooms.
PREP TIME
10 minutes
COOK TIME
40 minutes
Looking for inspiration? Try these recipes:
Quinoa and Butternut Squash Salad with Creamy Cilantro Dressing
Chimichurri Sauce
Classic BLT Sandwich