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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Greens with Toasted Garlic
3 bunches chard (any variety), washed, dried, ribs removed and chopped into large pieces
6 large cloves garlic, very thinly sliced lengthwise (you'll need a very sharp paring knife for this)
1 small yellow onion, thinly sliced
2 tablespoons olive oil
Pinch of ground nutmeg (optional)
Salt and pepper, to taste
Heat a large, heavy-bottomed skillet to medium-low. Add oil and let warm up. Add garlic slices and cook, stirring every 15-20 seconds, for 2 minutes. Make sure to keep your eye on the garlic; it can go from toasted and lovely to burnt and bitter in a matter of seconds. Once the garlic is toasted, remove with a slotted spoon and set on a paper towel to drain. Leave the oil in the pan for the next steps.

Turn your heat up to medium-high. Add onion and cook until the edges begin to brown, about 5-6 minutes. Add greens and nutmeg (if using); season with salt and pepper. Cook for about 5-6 minutes, until greens wilt. You may have to add the greens in batches to fit them all in the pan. Once greens have wilted, add toasted garlic back in and serve immediately.
Greens with Toasted Garlic
This healthy and flavorful side dish is a great accompaniment to a piece of grilled meat; toasting the garlic brings out a rich, nutty flavor that is out of this world. We used chard in our version but feel free to swap in mustard or collard greens.
10 minutes
15 minutes
Looking for inspiration? Try these recipes:
DIY Quinoa Veggie Bowl
Loaded Veggie Pizza
Chilean Carbonada