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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Mujadara Rice
Ingredients
1 cup brown or green lentils sorted and rinsed
4 tablespoons olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium sweet onions, thinly sliced
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 cinnamon stick
Kosher salt
Juice of 1 fresh lemon
Greek yogurt, for garnish (optional)
Directions
Add lentils to a medium sauce pan. Cover the lentils with cold water. Bring to a boil, reduce heat and simmer for 20 minutes, until the lentils are tender but not mushy. Drain and set aside.

While the lentils are cooking, heat a large, heavy skillet to medium-high. Add the cumin seeds, and peppercorns and cook for one minute. Add the onions and season with salt. Cook until the onions turn a dark, caramel-colored brown, about 20 minutes. Remove half of the onions with a slotted spoon and drain on a paper towel. Add the ground cumin, cayenne and cinnamon stick; sauté for one minute.

Add the rice and sauté for 3-5 minutes, until the rice begins to toast. Add the cooked lentils, 3 cups of water and a teaspoon of salt; bring to a boil. Turn the heat down to low, cover and cook for 30 minutes. Turn off the heat and let the rice steam, covered, for 5 minutes. Uncover rice and taste for seasoning and adjust if necessary.

To serve, spoon some of the rice into a serving bowl and top with some caramelized onions, a bit of fresh lemon juice and yogurt, if using.
Mujadara Rice
This Middle-Eastern dish made with Basmati rice, lentils and caramelized onions is aromatic, a little spicy and pairs well with grilled meat.It's especially good when topped with a dollop of Greek yogurt and a squeeze of fresh lemon juice. This recipe makes 6 servings.
PREP TIME
5 minutes
COOK TIME
1 hour / 20 mins
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