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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Moroccan Lentil Soup
1 cup lentils, rinsed and drained
1 tablespoon olive oil
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 carrot, chopped
1 stalk celery, chopped
1 14-ounce can chopped tomatoes, with juice
5 cups vegetable stock
1 tablespoon red or white wine vinegar
Juice from 1 fresh lemon
Salt and pepper, to taste
Chopped cilantro or parsley, for garnish
Heat a Dutch oven to medium and add oil. Add onion and sauté until onions turn translucent, about 7-8 minutes. Add garlic and spices and cook for one more minute. Reduce heat to medium low and add tomatoes with juice, stock, carrots, celery and lentils. Cover and simmer for one hour, until vegetables and lentils are tender. Remove from heat and stir in lemon juice and vinegar. Season with salt and pepper to taste, garnish with cilantro or parsley and serve warm.
Moroccan Lentil Soup
This aromatic and slightly spicy soup pleases both meat and non-meat eaters alike, is easy to put together and uses ingredients you most likely have in your pantry. It freezes well and makes a good not-sad desk lunch the following day. This recipe makes 4 servings.
15 minutes
1 hour / 15 mins
Looking for inspiration? Try these recipes:
Crispy Baked Eggplant Fries
Five Ingredient Guacamole
Squash and Chickpea Salad