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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3 cups fresh corn kernels (cut from about 6 ears)
2 cups frozen lima beans, defrosted
1 garlic clove, minced
3 uncooked bacon slices
1 medium yellow or sweet onion, chopped
1 pint cherry tomatoes, washed and halved
2 tablespoons unsalted butter
3/4 cup vegetable or chicken stock
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh chives
Heat a large skillet to medium. Cook bacon 7 minutes or until crisp, turning once. Remove bacon, reserving 2 tablespoons of drippings in skillet. Drain bacon on paper towels, and crumble.

Sauté onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and stock. Cook, stirring occasionally, 5 minutes. Stir in butter. Season with salt and pepper. Sprinkle with crumbled bacon. Garnish with herbs and serve warm.
If you love fresh, summer-sweet corn then this is the dish for you. Salty bacon is sautéed with sweet corn kernels and creamy lima beans and the vegetables are garnished with fresh garden herbs. You can use canned or frozen corn kernels for this recipe but we recommend waiting to make this until you can find fresh corn on the cob.
10 minutes
20 minutes
Looking for inspiration? Try these recipes:
Corned Beef Hash with Brussels Sprouts
Cucumbers and Sour Cream
Cold Radish and Dill Veggie Salad