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.
Select at least one category at left
Easy Guinness Beef Stew
1 lb boneless ribeye or New York steak, cut into 1 inch cubes
1 tablespoon flour
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 bay leaf
1 3-4 inch sprig rosemary, minced,
4-5 cloves garlic, minced
2 tablespoons red wine vinegar
6 oz Guinness stout
1 1/2 tablespoons Worcestershire sauce
3 cups beef stock (we like Kitchen Basics brand)
1 medium-large yellow or white onion, diced
2 medium carrots, peeled and cut into 1/4 inch rounds
2 ribs celery, sliced into 1/2 inch pieces
10-15 fingerling potatoes, quartered lengthwise
1 cup frozen peas
Salt and pepper, to taste
Preheat a large cast-iron skillet or dutch oven to medium high. Add vegetable oil.

Toss steak cubes in flour and sear in oil until the outsides are slightly browned, but steak is not cooked through. Remove from pan and set aside, leaving remaining oil and drippings from the meat in the pan.

Turn the heat down to medium and add onions to the pan. Sauté for about 15 minutes until the onions are just starting to brown around the edges. Add tomato paste, rosemary and garlic and sauté for one more minute.

Deglaze the pan with red wine vinegar and the Guinness, scraping the bottom of the pan to loosen up the brown bits. Cook for a minute or two.

Add the stock, bay leaf, Worcestershire, carrots, celery and potatoes. Simmer for about 20 minutes until the potatoes are cooked through. Add the steak pieces back in and simmer for another 5 minutes.

Turn off the heat, discard the bay leaf and add the peas. They will heat through in a matter of seconds with the residual heat from the stew. Season the stew with salt and pepper to taste. Serve and enjoy!

*Note: if you want to make this recipe in less time, cut the carrots and potatoes into smaller pieces than indicated so they cook faster.
Easy Guinness Beef Stew
10 minutes
30 minutes
Looking for inspiration? Try these recipes:
Savory Spinach and Cheese Crepes
Indian Chicken and Cherry Skillet
Robust Chicken Soup