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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Pita Bread Salad
3 rounds of good-quality pita bread
1/3 cup plus 1 tablespoon olive oil, divided
2 garlic cloves, pressed
3 medium tomatoes, seeded and chopped
10 ounces leafy greens, washed and dried
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 small red, white or sweet onion, sliced into rings
1 cucumber, peeled and sliced into rounds
1/3 cup fresh lemon juice
Salt and pepper, to taste
Nonstick cooking spray
Preheat your oven to 375 F. Place pita on the sheet, brush with olive oil, flip the pita and brush with oil on the other side. Rub the pita with the garlic on both sides and season with salt and pepper. Bake until golden and slightly crispy, about 7-10 minutes. Remove from heat and set aside.

Add the remaining olive oil and lemon juice to a lidded glass jar and season with salt and pepper. Close the jar and shake vigorously to combine. Set aside while you assemble the salad.

Add greens, tomatoes, onion and cucumber to a large serving bowl; break the toasted pita into pieces and add to the bowl. Toss gently to combine. Add dressing and toss again gently to combine. Serve and enjoy!
Pita Bread Salad
This riff on Italian panzanella boasts both a fast prep and cook time and is a wonderful addition to your collection of everyday salad recipes. It makes a satisfying lunch on its own and a good accompaniment to a piece of grilled steak. This recipe makes 4 servings.
15 minutes
10 minutes
Looking for inspiration? Try these recipes:
Roasted Beet and Squash Salad
Creamy Wild Mushroom Soup
Kale Caesar Salad