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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Caramelized Onion Mushroom Crostini
1 tablespoon olive oil
1 8-ounce package mushrooms of your choice, sliced (we used chantrelles)
1 tablespoon unsalted butter
2 large sweet onions, sliced
1 tablespoon balsamic vinegar
1/2 teaspoon honey
1 good quality crusty baguette
1/2 cup parmesan
Fresh chopped parsley, for garnish
Salt and pepper, to taste
Heat olive oil in a large sauté pan over medium-high heat. Add the mushrooms and stir to coat with the olive oil. Cook the mushrooms until they become brown on the outside and tender, stirring occasionally, about 5 minutes. Season with salt. Remove from heat and set aside.

Turn the heat down to low and butter to the same pan. Add the sliced onions and toss to coat in the butter. Cook, stirring often, until the onions turn a nice, caramel-colored brown, about 30 minutes. Season with salt and pepper to taste.

While the onions caramelize, slice the baguette into 1/2-inch thick rounds. Preheat an outdoor grill or indoor grill pan. Grill the bread on each side for 30 seconds to 1 minute, or until golden brown on each side.

Add the mushrooms to the pan with the caramelized onions; toss to combine. Stir in the balsamic vinegar and honey. Continue to cook for 3 minutes. Season the mixture with salt and pepper to taste.

Top each piece of toasted bread with a small mound of the onion mixture. Top with a shaving of cheese crumbles and some fresh parsley. Serve immediately.
Caramelized Onion Mushroom Crostini
The combination of sweet onions with meaty mushrooms make an amazing topping for this grilled bruschetta. Use a quality balsamic vinegar if you can -- it really makes a difference. This recipe makes 20 crostini.
10 minutes
40 minutes
Looking for inspiration? Try these recipes:
Kale and Butternut Squash Sauté
Grilled Summer Peach Salad
Loaded Veggie Pizza