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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Tabouleh Salad
Ingredients
3/4 cup bulgur wheat, rinsed and drained
3 cups fresh Italian parsley, chopped
3/4 cup fresh mint leaves, chopped
3 medium tomatoes, finely chopped
1 small white onion, finely chopped
1/3 cup pomegranate arils (optional)
2 tablespoons olive oil
1/3 cup lemon juice
Directions
Put bulgur in a mixing bowl and cover with boiling water. Let stand for 20 minutes. Rinse with cold water and drain in a colander. Remove as much excess water from the bulgur as possible by pressing down with the back of a large spoon while bulgur is in the colander.

Whisk together olive oil and lemon juice in a small bowl and set aside.

Combine bulgur, herbs, tomatoes, onion and pomegranate arils in a large, non-reactive bowl. Drizzle with lemon juice and olive oil and stir gently to combine. Serve chilled or at room temperature.
Tabouleh Salad
This zesty and good-for-you grain salad is a snap to put together and pairs nicely with a grilled piece of steak or chicken. We've amped up the traditional recipe by adding a handful of pomegranate arils, which add a bit of sweetness. If you do not like or cannot find bulgur, quinoa makes a good substitute in this dish.
PREP TIME
20 minutes
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Hot and Sour Thai Soup
Roasted Eggplant and Feta Dip
Water with Lemon, Mint and Cucumber