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.
Select at least one category at left
Herby Mushroom and Onion Sauté
16 large cremini or white mushrooms, cleaned and quartered *
1 large sweet onion, diced
2 tablespoons olive oil
3 tablespoons butter (or olive oil)
1/2 cup Italian parsley, chopped
3/4 sprigs thyme
1 teaspoon salt
Additional salt and pepper, to taste
In a large skillet, heat olive oil and butter to medium. Add onions, mushrooms and thyme. Cook, stirring about every five minutes, until the mushrooms and onions turn a deep, caramel brown. This entire process should take about 25-30 minutes.

About halfway through the cooking process, add one teaspoon salt to the pan and stir gently.

Once the mushrooms and onions are cooked, remove the thyme stems, add the parsley and sauté for another minute or two, just to wilt the parsley slightly. Season with salt and pepper to taste.

Cooking tip: Never, ever wash your mushrooms under water to clean them -- they will soak up the water like a sponge and will lose their flavor. To clean the mushrooms, just brush them lightly with a clean kitchen towel.
Herby Mushroom and Onion Sauté
This show-stopper of a recipe uses just a handful of ingredients and can be used as a topping for eggs, baked potatoes, pasta, beef and poultry or served with crusty bread as a satisfying snack or party appetizer. The secret is to cook the mushrooms and onions low and slow to get a deep flavor and to caramelize the sugars in the onions. Omit the butter and replace with olive oil to make this recipe dairy-free and vegan.
5 minutes
30 minutes
Looking for inspiration? Try these recipes:
Spanish Mushrooms and Onions
Cool as a Cucumber Soup
Sausage, Kale and Potato Soup