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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Cauliflower Macaroni and Cheese
1 pound pasta shells or large elbow noodles
2 medium heads cauliflower, cut into florets and stems discarded
1 1/2 tablespoons olive oil
3/4 cup vegetable stock (we like Kitchen Basics brand)
1 cup grated Gruyère cheese
1 cup grated sharp cheddar cheese
2 teaspoons Dijon mustard
2 cloves garlic, minced
Leaves from 3 sprigs of fresh thyme
1/2 teaspoon ground cayenne pepper
1 teaspoon salt, plus more for seasoning the boiling water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup fresh or panko breadcrumbs
1/2 cup grated Parmesan cheese
Cook the pasta: Bring a large pot of water to a boil and salt liberally. Add pasta and cook for exactly 6 minutes; pasta should be very al dente. Drain and rinse pasta; set aside.

Make the cauliflower cheese sauce: Bring a large pot of water to a boil and add 1 tablespoon salt. Add cauliflower and cook until fork-tender, about 7-10 minutes. Drain the cauliflower pieces in a colander and discard water.

Add 1/2 of the cooked cauliflower florets to your food processor along with the olive oil and vegetable stock; pulse until almost smooth. Add mustard, garlic, thyme leaves, cayenne pepper and black pepper; pulse briefly to combine.

In a large bowl, combine puréed cauliflower mixture, remaining cauliflower pieces and cheese; fold together.

Preheat your oven to 375 F.

Add entire mixture to a 9" x 13" glass baking dish that has been coated with nonstick cooking spray. Sprinkle top of casserole with panko crumbs and Parmesan cheese. Bake for 30 minutes, until casserole is golden and bubbling.
Cauliflower Macaroni and Cheese
Sneak some healthy veggies into your kids and husbands with this lower-carb version of the classic comfort food. This recipe tastes just as good the next day and also freezes well. This recipe makes 8 servings.
15 minutes
45 minutes
Looking for inspiration? Try these recipes:
Basil Hummus
Broccoli, Cheese and Onion Strudel
Roasted Mushroom and Veggie Bake