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 Red Pepper Soup
For the soup:
5 large red bell peppers, washed and dried
1/2 large yellow onion, roughly chopped
1/2 of a large carrot, chopped into 1/4" dice
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup heavy cream
2 tablespoons cognac or dry sherry
3.5 cups vegetable stock (we like Kitchen Basics brand for this recipe)
Salt and pepper, to taste
Sour cream or crème fraîche, for garnish

For the croutons:
1 small loaf good-quality sourdough bread, cut into cubes
3-4 tablespoons olive oil
Salt and pepper
Roast the peppers: Preheat your oven to 400 F. Put the peppers on a baking dish and roast for 30 minutes, until the peppers have softened and the skins are charred. Remove peppers from oven, put them in a bowl and cover tightly with plastic wrap. Turn the oven down to 375 F. Let the peppers cool for about 30 minutes while you prepare the rest of your ingredients. Once the peppers are cool enough to handle, pull off the charred skins and discard. Core and seed the peppers and give them a rough chop. Set peppers aside.

Make the croutons: Place bread cubes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Using your (clean) hands, toss gently to combine. Cook in a 375 F oven until the bread begins to toast, about 5-7 minutes. Remove croutons from oven and set aside.

Make the soup: Heat a large skillet to medium-high. Add olive oil, onions and carrot. Sauté until onions become fragrant and slightly brown at the edges. Add garlic and sauté for two more minutes. Deglaze the pan with cognac or sherry, making sure to scrape the bottom of the pan with a wooden spoon to remove all of the brown bits. Cook mixture for 3-4 minutes, until the alcohol is reduced by half. Turn off heat and add about two cups of stock. Once cool enough to handle, place the mixture and the roasted peppers in your blender or food processor and pulse until smooth. You may have to do this in batches.

Once the pepper and onion mixture is blended, add to a stockpot and pour in remaining stock along with heavy cream. Heat mixture through and season with salt and pepper to taste.

To serve, ladle a serving of soup into a bowl. Add a few croutons and a dollop of sour cream or crème fraîche.

*Cook's note: if you are using cognac to deglaze your pan and are also using a gas flame, it's best to turn off the flame while you add the alcohol, as the cognac is extremely flammable. Once the alcohol has been added to the pan, you can turn the flame back on a resume cooking.
Roasted Red Pepper Soup
This creamy, zesty soup is a great way to use up those bell peppers in the garden and is such a welcome dinner as the evenings begin to cool down. Do take the time to make your own croutons; it's not difficult and they taste so much better than store-bought. This recipe makes 4 servings.
30 minutes
45 minutes
Looking for inspiration? Try these recipes:
Chicken Burrito Bowl
Basil Pesto
The Ultimate Greek Salad