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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Tofu Veggie Stir-fry
Ingredients
For the stir-fry:
6 ounces buckwheat Soba noodles, prepared according to package directions and drained
1 7-ounce pack extra-firm tofu, sliced into 1/2" cubes
1/2 red onion, sliced into thin wedges
1 small carrot, diced
2 large ribs celery, sliced into 1/4" pieces
2 tablespoons vegetable oil, divided

For the sauce:
2 tablespoons soy or tamari sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon brown sugar
Directions
Make the sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.

Heat a large nonstick skillet to medium-high. Add 1 tablespoon of the oil and the tofu pieces. Cook tofu until it begins to crisp on the edges, stirring to make sure all sides of the tofu cubes get browned. this process should take about 5-7 minutes. Once tofu is browned, remove from the pan with a slotted spoon and set aside.

Add remaining tablespoon of oil to the pan. Add onion, carrot and celery and cook for 4-5 minutes, until the vegetables begin to soften. Add cooked pasta and stir-fry for another 5 minutes. Add tofu back in and add the sauce. Cook for another minute, until the sauce is heated through. Serve immediately.
Tofu Veggie Stir-fry
You won't miss the meat when you eat this sweet and savory comfort food. We kept the vegetable combination in our version simple; feel free to toss in some sliced bell pepper, broccoli florets or a handful of sugar snap peas, if you like. this recipe makes 2 servings.
PREP TIME
5 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Veggie and Avocado Sandwich
Apple Walnut Salad with Cranberry Vinaigrette
Arugula, Prosciutto and Grilled Peach Salad