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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Quick & Easy Veggie Tarts
2 tablespoons all-purpose flour
1 package puff Pastry sheets, thawed
1/4 cup Dijon mustard
3/4 cup shredded Gruyère or smoked gouda cheese
Chopped fresh herbs, such as parsley, cilantro, marjoram or dill
Salt and pepper, to taste
Assortment of thinly sliced vegetables, such as:
• Mushrooms
• Summer-ripe tomatoes
• Zucchini or summer squash
• Red onion
• Fennel
• Red or yellow bell pepper
• Asparagus Spears
Preheat oven to 400 F. Line two baking sheets with parchment paper or a silicone liner.

Sprinkle flour on work surface. Unfold 1 pastry sheet and cut the pastry sheet into 3 strips along the fold lines. Cut again into fourths in the other direction (you should have 12 pastry squares). Repeat with the remaining pastry sheet. Brush pastry squares with mustard.

Place pastry squares onto baking sheets and prick liberally with a fork to vent. Sprinkle pastry squares with cheese, distributing cheese evenly amongst squares. Arrange vegetables in a think layer on pastry squares.

Bake for 20 minutes, until pastry becomes a golden brown and begins to puff up. Let cool for a few minutes before seasoning with salt and pepper and garnishing with herbs. Serve immediately.
Quick & Easy Veggie Tarts
These lovely little tarts make a great afternoon snack or cocktail hour fare. We've used tomato, mushrooms and zucchini for our tarts; feel free to experiment with what's in season and looks good to you.
10 minutes
20 minutes
Looking for inspiration? Try these recipes:
Pot-Luck Baked Beans
Corned Beef and Onion Breakfast Bake
Savory Spinach and Cheese Crepes