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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Roasted Beet and Squash Salad
Ingredients
1 winter squash, halved, seeds removed and cut into wedges
4 large beets
1 small red onion, sliced
6 ounces baby greens, washed and dried
1/2 cup pumpkin seeds (or use the seeds from the squash in this recipe, see cook's note for roasting the seeds)
3 tablespoons olive oil, divided
Good-quality balsamic vinegar for drizzling
Salt and pepper, to taste
Directions
Preheat your oven to 375 F. Drizzle beets with 1 tablespoon of oil, season lightly with salt and wrap in foil. Place on a baking sheet along with the squash wedges. Drizzle the squash with 1 tablespoon of oil and season lightly with salt. Roast for 45 minutes; the squash should be fork-tender. Remove from oven and set aside for 10 minutes to cool. Once cooled, remove beets from foil, peel and slice.

To assemble the salad, add greens to a large serving bowl and toss gently with the remaining 1 tablespoon of oil. Add onions, seeds, squash and beet slices; drizzle with vinegar. Season with salt and pepper and serve.

• Cook's note: To roast squash seeds, drizzle with olive oil, season with salt and roast at 300 F for 45 minutes.
Roasted Beet and Squash Salad
This hearty salad is easy to put together and makes a lovely accompaniment to a piece of grilled steak or works as a satisfying vegetarian meal all by itself. Any winter squash works well in this recipe, but we particularly love acorn squash in this dish. This recipe makes 4 side salads or 2 meal-sized salads.
PREP TIME
10 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Quinoa and Butternut Squash Salad with Creamy Cilantro Dressing
Roasted Broccoli with Miso
Spinach Garlic Soup