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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Prawn Noodle Salad
Ingredients
For the prawns:
12 - 15 medium prawns, shelled and deveined
1 tablespon olive oil
2 garlic cloves , minced
Salt and pepper, to taste

For the dressing:
1/4 cup lime juice
2 tablespons fish sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 large garlic clove, finely minced
1-2 teaspoons minced red chili (use a spicier chili if you like the heat)

Remaining ingredients:
3 ounces rice vermicelli noodles
1 cucumber, sliced into ribbons lengthwise
Fresh lime wedges, for garnish
Directions
Combine all prawn ingredients in a non-reactive bowl and let marinade for 10 minutes.

Combine all dressing ingredients in a lidded glass jar. Shake to combine and set aside.

Heat a skillet to medium-high. Add the prawns along with their marinade to the pan and sauté until the prawns turn pink and lose all translucency, about 2-3 minutes. Do not overcook the prawns or they will become rubbery.

Prepare the noodles according to package instructions. Drain the noodles and arrange them in two serving bowls, distributing evenly. Add cucumber and prawns. Drizzle with dressing and garnish with lime wedges. You can serve the salad immediately or chill for an hour first.
Prawn Noodle Salad
This refreshing salad can either be served warm or chilled. Do take the time to make the chili dressing as opposed to store-bought -- it brings so much flavor to this recipe. You can use any extra dressing on a piece of grilled chicken or fish. This recipe makes two salads.
PREP TIME
5 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Classic Creamed Spinach
Healthy Spinach Dip
Spinach and Feta Quiche with Sweet Potato Crust