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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Grilled Corn and Black Bean Salad
Ingredients
For the dressing:
2 cups packed Italian basil leaves
1 clove garlic, minced
1 small shallot, chopped
2 tablespoons red wine vinegar
1/2 cup plus three tablespoons light olive oil
Salt and pepper, to taste

For the salad:
4 ears corn
1 16-ounce can black beans, rinsed and drained
1 pint cherry or grape tomatoes, washed, dried and halved
1/2 red or sweet onion, cut into slivers
Basil leaves, for garnish
Directions
Prep and grill the corn: Carefully peel back the husks of each ear of corn but do not remove. Pull away the silk off of the corn and discard. Carefully put the husks back in place over the corn. Soak the corn in cold water for 10-15 minutes. Remove corn from water and shake to remove the excess liquid.

While the corn is soaking, preheat your grill to medium. Grill the corn for 15 minutes, turning a quarter turn every 3-4 minutes. The husks will char but pay attention during the grilling process that they do not catch fire. Remove the corn from the heat and let cool for 10 minutes. Once the corn is cool enough to handle, remove husks from corn and slice kernels off.

Add corn, beans, tomatoes and onion to a mixing bowl. Drizzle dressing over the salad and toss gently to combine. Place salad in a serving bowl and garnish with basil leaves. You can serve this salad immediately or chill for an hour first.
Grilled Corn and Black Bean Salad
Use this weekend's farmer's market haul to whip up this sweet, spicy, savory and good-for-you salad. This mayo-free recipe can sit out for awhile without risk of going bad, making it a great choice for your next pot luck or end of Summer barbecue. The left over basil vinaigrette also works well stirred into a pasta salad or as a bruschetta topping.
PREP TIME
30 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Cabbage Rolls
Spaghetti with Roasted Pumpkin and Spinach
Chicken and Orange Salad with Honey Mustard Vinaigrette