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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Green Shakshuka
1 tablespoon olive oil
1 white or yellow onion, thinly sliced
3 garlic cloves, minced
1 spicy chili pepper, sliced
1/2 cup Italian parsley, chopped
1 bunch of Swiss chard, cut into 1/2-inch ribbons
2 cups spinach
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1/4 cup crumbled feta cheese
4 large eggs
Salt and pepper, to taste
Preheat oven to 375 F.

Over medium heat, warm the olive oil in a 9-inch cast iron skillet. Add the onions and cook softened, about 5 minutes. Add the minced garlic and sliced chili pepper, and sauté for another 3 minutes. Add the chard, spinach, oregano, and cumin. Season to taste with salt and pepper.

Once the Swiss chard and spinach have wilted, scrape down the sides, and pat down the mixture. Sprinkle the crumbled feta and parsley over the greens mixture and carefully crack the eggs over the top, one at a time and spaced slightly apart. Season with freshly ground black pepper.

Transfer the skillet to the oven and bake for 7 to 10 minutes, or until eggs are as set as you like them. Serve right away.
Green Shakshuka
This egg dish is loaded with lots of leafy greens and plenty of spice, and is good any time of day, making it a true multi-tasker. Feel free to swap out the spinach and chard with kale, if you like. This recipe serves 4.
10 minutes
20 minutes
Looking for inspiration? Try these recipes:
Eggplant "Bruschetta"
Savory Stuffed Portobello Mushrooms
Grilled Summer Peach Salad