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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Crispy Baked Buffalo Wing Cauliflower Tacos
Ingredients
For the buffalo cauliflower wings:
1 head of cauliflower, cored and cut into large florets
1 cup all-purpose flour
1 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup hot sauce (such as Franks)
2 tablespoons melted butter

Remaining ingredients:
8-10 flour tortillas, lightly grilled
1 small white or red onion, chopped
Leafy greens and sour cream, for garnish
Directions
Preheat oven to 450 F and line two large baking sheets with parchment paper.

In a medium bowl, whisk flour, milk, and garlic powder until combined. Season with salt and pepper and whisk until the batter is smooth. Dredge cauliflower in batter until evenly coated. Shake off excess batter and transfer to prepared baking sheets. Bake until the cauliflower is crispy and golden around edges, about 20 to 25 minutes.

Meanwhile make buffalo sauce. In a large bowl, whisk together hot sauce and melted butter. Toss baked cauliflower wings in sauce before assembling the tacos.

To assemble the tacos, place 6-8 pieces of baked cauliflower into the bottom each shell. Add some onions, leafy greens and drizzle with sour cream. Serve right away and enjoy!
Crispy Baked Buffalo Wing Cauliflower Tacos
We've reduced the fat and kept the flavor with these crunchy, delicious meat-free tacos. They're a great way to get some veggies into your kids, too! This recipe makes 8-10 tacos.
PREP TIME
10 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Broccoli, Cheese and Onion Strudel
Shrimp Gumbo
Southwestern Quinoa Salad