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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Easy Saag Paneer
Ingredients
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons coriander seeds
1/4 teaspoon ground cardamom
1 small yellow onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon freshly grated ginger
1 pound baby spinach, washed and dried
1 small serrano, finely minced
Juice from 2 fresh limes
6 ounces paneer, cut into 1" pieces
1 teaspoon cumin seeds
1/4 teaspoon red chili powder
Kosher salt
Directions
Heat 1/4 cup olive oil in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add serrano and lime juice; season with salt. Let cool 5 minutes. Stir in 1/2 cup water, then gently fold in paneer. Cook until the paneer is slightly softened and has absorbed some of the sauce, about 5–7 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a small saucepan over medium-high. Add cumin seeds. As soon as cumin seeds start to pop, remove from heat; this should just take about 30 seconds. Add chili powder. Pour cumin mixture over spinach mixture. Serve warm.
Easy Saag Paneer
This vegetarian delight is loaded with good-for-you greens and lots of fragrant, savory seasonings. You can find pre-made paneer in your local Indian market -- or you can swap in salty feta cheese or tofu. Serve on top of steamed Basmati rice.
PREP TIME
10 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Potato and Spinach Hash
Grilled Corn and Pepper Salad
Caprese Panini