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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Creamy Roasted Pumpkin Soup
Ingredients
1 3 pound sugar pumpkin or butternut squash
4 tablespoons olive oil, divided
1 large yellow onion, chopped
3 stalks celery, chopped
2 carrots, chopped
6 garlic cloves, crushed
4 thyme sprigs
1 sage sprig
3/4 teaspoon salt
1/2 teaspoon ground turmeric
6 cups chicken broth
2 tablespoons apple cider vinegar
4 tablespoons sour cream
3 tablespoons whole milk
Roasted pumpkin seeds for topping (optional)
Directions
Preheat your oven to 425 F. Cut the squash into quarters; discard seeds. Place on a baking sheet, and drizzle with 2 tablespoons of the olive oil. Bake in preheated oven until fork-tender, about 45 minutes to 1 hour. Cool until the squash can be handled. Remove skin, and discard. Set aside 1 1/2 cups (about 15 ounces) cooked pumpkin; reserve remaining pumpkin for another use.

Heat remaining 2 tablespoons olive oil in a large saucepan over medium. Add onion, celery, carrots, garlic, thyme and sage; cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes. Add salt and turmeric; cook for one more minute. Stir in chicken broth and 1 1/2 cups cooked pumpkin; bring to a simmer. Cover and simmer 15 minutes. Remove and discard herb sprigs.

Place half of pumpkin mixture in a blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender, and place a clean towel over opening in lid. Process until mixture is very smooth, 1 to 2 minutes. Transfer to a large bowl. Repeat with remaining pumpkin mixture. Stir in the apple cider vinegar.

Whisk together sour cream and milk in a small bowl. Divide soup evenly among 6 shallow bowls; drizzle with sour cream mixture, and sprinkle with pumpkin seeds, if desired. Serve immediately.
Creamy Roasted Pumpkin Soup
This soul-satisfying soup has all the best Fall flavors and makes a lovely starter on the holiday table. It freezes well and makes a great not-sad desk lunch the day after you make it. This recipe makes 6 servings.
PREP TIME
20 minutes
COOK TIME
1 hour / 0 mins
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