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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Open-faced Roast Beef Sandwiches
Ingredients
For the roast beef:
1 3-pound beef eye of round roast, trimmed and tied (ask your butcher to prep the meat if you like)
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons onion powder

For the horseradish sauce:
1/4 cup grated horseradish (not prepared with any extra ingredients)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives (optional)

Remaining ingredients:
1 loaf good-quality French bread
2 tablespoons olive oil
1 red or sweet onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
6 ounces arugula leaves or baby greens
Salt and pepper
Directions
Make the horseradish sauce: Combine all ingredients in a mixing bowl, stir gently, cover and chill.

Make the roast beef: Preheat oven to 375 F. Place beef on a baking sheet and rub on all sides with salt, pepper and onion powder. Roast for 1 hour, or 20 minutes per pound. The internal temperature of the meat should be 140 F. Remove beef from oven and let rest while you prepare the remaining ingredients.

While the oven is still at 375 F, toast the bread. Slice bread in half lengthwise and brush each half with olive oil. Season with salt and pepper. Place on a baking sheet and cook for 3-5 minutes, until bread is lightly toasted. Keep your eye in the bread while it's in the oven -- it can go from done to charred in a matter of seconds. Remove bread from oven once it's toasted. Slice the bread halves into 3" pieces.

To assemble the sandwiches, spread a bit of sauce on a piece of bread. Place a few thin slices of roast beef, onion and pepper on the bread. Top with a small handful of greens. Serve immediately.
Open-faced Roast Beef Sandwiches
These zippy little sandwiches make a great afternoon snack or party appetizer. You will have leftover roast beef; use it on top of a salad or folded into a wrap.
PREP TIME
10 minutes
COOK TIME
1 hour / 5 mins
Looking for inspiration? Try these recipes:
Gnocchi with Spinach and Mushrooms
Chilean Carbonada
No-mayo Greek Pasta Salad