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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Arugula, Prosciutto and Grilled Peach Salad
For the salad:
10 ounces arugula, washed and dried well
2 large, summer-ripe peaches (or other stone fruit), pitted and halved
4-6 slices of prosciutto, cut into ribbons
4 ounces goat or mozzarella cheese
Honey, for drizzling

For the honey vinaigrette:
4/3 cup light olive oil
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons honey
1 1/2 teaspoons salt
1/4 teaspoon pepper
Make the vinaigrette: Combine all dressing ingredients in a blender and blend well. Set aside. Store extra vinaigrette in a non-reactive airtight container for another use.

Preheat your grill or a grill pan to high. Drizzle the cut side of the peach halves with honey. Grill, cut side down, until the honey caramelizes, about 3 minutes. Remove peaches from heat and let cool for a few minutes. Once cooled, slice peach halves into wedges.

To assemble the salad, add arugula to a large serving bowl. Arrange peach wedges, prosciutto and cheese on top of lettuce. Drizzle with vinaigrette just before serving.
Arugula, Prosciutto and Grilled Peach Salad
This gorgeous salad just screams "Summertime" and makes a fantastic vegetarian lunch or light dinner. Any stone fruit works well in this recipe, so if pluots or nectarines are more readily available, fell free to swap them in.
10 minutes
3 minutes
Looking for inspiration? Try these recipes:
Roasted Mushroom and Veggie Bake
Easy Teriyaki Chicken Veggie Stir-fry
Summer Tomato Tart