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 Thai Yellow Curry with Tofu
Ingredients
1 cup coconut milk
1/2 cup vegetable stock
2 tablespoons vegetable oil
1 14-ounce pack of extra firm tofu, cut into 1" cubes
1 red bell pepper, seeded, cored and sliced into strips
1 yellow onion, thinly sliced
8 ounces asparagus or fresh green beans
1 tablespoon fresh ginger, grated
1 teaspoon sugar
3 cloves garlic, minced
1/2 teaspoon turmeric
2 teaspoons curry powder
3 tablespoons chili sauce
Salt, to taste
Directions
Heat a large skillet to medium-high and add oil. Add tofu pieces and brown on all sides, flipping with kitchen tongs. Once tofu is browned, remove from pan and set aside.

Add onion and pepper and cook for 5 minutes. Add asparagus or green beans and cook for 2 minutes more. Add garlic and cook for 1 minute more. Reduce heat to medium-low and add coconut milk, stock, ginger, sugar, turmeric, curry powder and chili sauce; stir to combine. Add tofu pieces back in and cook for another 5 minutes. Serve immediately.
Easy Thai Yellow Curry with Tofu
Skip the takeout and make your own version of this Thai favorite. Lower in sodium and fat, this dish can be on the table in less than 30 minutes, making it a good weeknight meal option. Serve over steamed jasmine rice.
PREP TIME
10 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Vegetarian Moussaka
Zucchini Fritters
Sausage, Kale and Potato Soup