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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Quinoa Walnut Veggie Burgers
For the burger patties:
1 cup sweet potatoes, peeled and cut into 1-inch cubes
1 cup mushrooms (any variety you like), brushed clean, stemmed and coarsely chopped
1/2 cup walnuts, chopped
1/2 small onion, chopped
1/2 cup Italian parsley, chopped
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons sherry vinegar
1 tablespoon soy or tamari sauce
1 cup cooked quinoa.

To assemble the burgers:
Good-quality seeded buns, split and lightly grilled
Sliced red onion
Lettuce leaves
Sliced, grilled eggplant or zucchini
Mayonnaise or your favorite sandwich spread (or try steak sauce on these!)
Cook the sweet potatoes: put the potatoes in a medium sauce pan, add the salt and cover with cold water. Bring to a boil; reduce heat to medium and cook for 8-10 minutes, until the potatoes are fork-tender. Drain in a colander and set aside.

Heat olive oil in a skillet to medium-high. Add mushrooms, walnuts, onions and soy sauce and sauté for 8-10 minutes, until the mushrooms and onions are softened and slightly browned. Add the garlic and vinegar and cook for 1 more minute. Remove from heat and stir in quinoa. Adjust seasoning with salt, pepper and more soy/tamari sauce, if needed.

Mash cooked sweet potatoes in a bowl and add quinoa mixture. Stir to combine. Let the mixture cool for a few minutes if it's too hot to handle at this point. Using your hands, scoop out 3/4 cup of the mixture and form a patty. Repeat until the mixture is gone.

Cook the patties in a lightly oiled skillet over medium for 5-7 minutes on each side. to assemble the burgers, place a patty on the bottom side of a bun. Add a patty and your toppings. Serve right away.
Quinoa Walnut Veggie Burgers
These super flavorful veggie burgers are easy to make, loaded with protein and fiber and are completely kid-friendly. This recipe makes 4 burgers; you can make a double batch of the patty mix and freeze the uncooked patties in a plastic bag with a sheet of wax paper in between each patty.
20 minutes
30 minutes
Looking for inspiration? Try these recipes:
Spinach and Feta Stuffed Chicken Breasts
Apple Walnut Salad with Cranberry Vinaigrette
French Onion Soup