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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Vegan Mushroom Pot Pie
Ingredients
1 sheet store-bought puff pastry crust (make sure the brand you buy is vegan), defrosted
16 ounces mushrooms of your choice, brushed clean and chopped into large pieces (we used Chantrelle, brown, shiitake and oyster mushrooms)
1 small yellow onion, chopped
4-5 cloves garlic, minced
4 large carrots, sliced into 1/2" pieces
1/2 cup frozen peas
3 tablespoons olive oil, plus more for drizzling
2 tablespoons flour
1 cup vegetable stock (we like Kitchen Basics brand)
1 bay leaf
1 sprig fresh rosemary
1/2 cup chopped fresh parsley
1/2 cup cashew cream*
Salt and pepper, to taste
Directions
Roast the carrots: Preheat your oven to 375 F. Toss carrots with a drizzle of olive oil and salt on a baking dish. Roast until the carrots are fork tender and caramelized, about 20-25 minutes. Remove from heat and set aside.

While the carrots are roasting, heat a large skillet to medium-high and add 3 tablespoons olive oil. Add mushrooms and onions and sauté until onions begin to brown, about 5-6 minutes. Add garlic and cook for another two minutes.

Sprinkle mixture with flour and cook for one more minute. Make sure to scrape the brown bits off of the bottom of the pan as you are cooking the flour. Reduce heat to medium-low and add stock, bay leaf and rosemary. Cook until mixture begins to thicken, about 4-5 minutes.

Turn off heat, discard rosemary and bay leaf, and fold in cashew cream, carrots, peas and parsley. Season with salt and pepper to taste.

Transfer mixture to your baking dish. Working carefully with your puff pastry, cover baking dish and pinch around the edges to seal. Spray puff pastry with non-stick cooking spray or brush with olive oil. Vent pastry with a fork.

Bake pot pie at 375 F until pastry is golden brown, about 20-25 minutes. Serve immediately.

* To make cashew cream, soak raw, unsalted cashews overnight in water. Drain off excess water and blend until smooth. You may need to add some water to the blender to get a creamy consistency.
Vegan Mushroom Pot Pie
This flavorful, zesty pot pie is so off-the-charts good, we promise you won't miss the meat! Earthy mushrooms are cooked with lots of aromatics and fresh herbs, resulting in a rich, dark, decadent filling that's topped with store-bought puff pastry and baked until golden and delicious. You can make this in individual ramekins or one baking dish.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
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