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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Asparagus and Prosciutto Frittata
Ingredients
8 large eggs
4 large egg whites
2 tablespoons olive oil
2 cups asparagus, woody ends removed and thinly sliced
1/2 yellow onion, chopped
4 ounces prosciutto, chopped
Salt and freshly ground pepper
Directions
Preheat your oven to 400 F. Whisk eggs and egg whites in a bowl until frothy; season with salt and pepper.

Heat oil in an ovenproof, nonstick skillet to medium-high. Add onion and cook until onion becomes translucent, about 4-5 minutes. Add prosciutto and asparagus and cook for 2 minutes more. Reduce heat to medium and add eggs, stirring gently to combine all ingredients. Cook until eggs are set around the edges, about 5 minutes. Transfer skillet to oven and cook until the frittata puffs up and the eggs are completely set, about 10-15 minutes. Remove from heat, transfer to a plate, slice and serve.
Asparagus and Prosciutto Frittata
Ring in Spring with this lovely and easy frittata. It's good for breakfast, lunch or dinner, making it a true multi-tasker! This recipe makes 4 servings.
PREP TIME
5 minutes
COOK TIME
25 minutes
Looking for inspiration? Try these recipes:
Chicken and Vegetable Soup
Rice with Onions and Apricots
Italian Wedding Soup