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 Wild Mushroom Soup
Ingredients
1 pound mushrooms, brushed clean, tough stems removed and sliced
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 cups good-quality chicken or vegetable stock (we like Kitchen Basics brand)
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons heavy whipping cream
1/4 cup dry sherry
1 teaspoon soy or tamari sauce
Leaves from 1 large sprig fresh tarragon, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
Directions
Melt butter and oil in a large stock pot or Dutch oven to medium-high. Add onions and mushrooms; season with a teaspoon of salt and white pepper. Cook, stirring occasionally, until the onions become slightly brown and the mushrooms begin to release their liquid, about 6-8 minutes. Add garlic and cook for 2 more minutes.

Add sherry, making sure to scrape up any brown bits off of the bottom of the pan with a wooden spoon. Let sherry reduce for two minutes. Add the stock and soy or tamari sauce and bring to a simmer. Reduce heat to medium-low and cook soup, uncovered, for 30 minutes. Remove soup from heat, stir in cream and season with salt, if needed.

Garnish with fresh tarragon leaves and serve immediately.
Creamy Wild Mushroom Soup
This umami-flavored soup is absolutely delicious, and makes a great start to your next holiday dinner. We used a combination of shiitake and brown mushrooms in our version, but feel free to experiment with oyster mushrooms, porcinis or chantrelles. This recipe makes 4 full-sized servings or 8 starter course servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Quinoa Walnut Veggie Burgers
Easy Sweet and Sour Pork
Broccoli Salad with Cashew Curry Dressing