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 Spring Vegetable Salad
Ingredients
2 yellow or red potatoes, steamed until fork tender and cut into 1" pieces
2 large carrots
2 medium sized beets, scrubbed clean
1/4 red onion, finely chopped
2 tablespoon parsley, finely chopped
Olive oil, for drizzling
2 tablespoon sour cream
Juice from 2 fresh lemons
Salt and pepper
Directions
In a small non-reactive bowl, whisk together sour cream and lemon juice. Cover and refrigerate until you are ready to assemble the salads.

Preheat your oven to 400 F. Place beets on a sheet of tin foil, season with salt and drizzle with oil. Wrap tightly in the foil and place on a baking sheet. Roast for 40 minutes. Remove from oven, add carrots to the baking sheet and drizzle with oil. Place vegetables back in the oven for another 20 minutes. Remove from heat, vent foil with a paring knife, and set aside for 15 minutes to cool.

Once vegetables have cooled, remove beets from foil and peel; this skins should come off easily with a paring knife. Cut beets into 1" pieces and slice carrots.

To assemble salads, add beets, carrots, potatoes, onions and parsley to a mixing bowl. Gently fold in dressing so as not to break apart the vegetables. Season with salt and pepper to taste. Serve at room temperature.
Roasted Spring Vegetable Salad
This lovely, light, refreshing salad is mayo-free and perfect for your Spring time picnic! It uses just a handful of ingredients and is a snap to put together; it's great alongside a grilled steak or on its own as a Vegetarian lunch or light dinner. This recipe makes 2 salads.
PREP TIME
10 minutes
COOK TIME
1 hour / 0 mins
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