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.
Select at least one category at left
Roasted Sweet Potato Salad with Balsamic Vinaigrette
Ingredients
For the balsamic vinaigrette:
1/2 cup extra balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon whole grain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

For the salad:
6 ounces baby greens, washed and dried
2 medium sweet potatoes, ends removed and cut into 1 1/2" cubes
1 small red or sweet onion, thinly sliced
2 tablespoons olive oil
Salt, to taste
Directions
Make the vinaigrette: Add all dressing ingredients to a lidded glass jar; shake vigorously to combine and set aside.

Preheat your oven to 375 F. Toss sweet potato pieces with salt and olive oil in a mixing bowl. Arrange sweet potato pieces in one layer on a large baking sheet. Roast for 30-35 minutes or until potatoes are fork-tender. Remove from oven and let cool for 10 minutes before assembling the salads.

To assemble the salads, arrange greens in two serving bowls, distributing evenly. Add potato pieces and onions. Drizzle with vinaigrette and serve immediately.
Roasted Sweet Potato Salad with Balsamic Vinaigrette
This simple salad makes a fresh addition to the holiday table and is good on its own as a satisfying vegetarian lunch. We've kept the ingredients simple in our version but feel free to add some dried cranberries or toasted pecans, if you like. This recipe makes two salads.
PREP TIME
10 minutes
COOK TIME
40 minutes
Looking for inspiration? Try these recipes:
Tabouleh Salad
Chicken Burrito Bowl
Green Egg and Prosciutto Scramble