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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Sautéed Greens with Pine Nut Tahini
For the vegetable sauté:
1/4 cup extra-virgin olive oil
3 large cloves garlic, minced
1 bunch chard, washed, dried stems removed and chopped into large pieces (we used green chard but any variety will work)
1/8 teaspoon dried chili flakes
1/4 cup pine nuts
Salt and freshly ground pepper, to taste

For the pine nut tahini:
1 cup pine nuts
2 cloves garlic, minced
6 tablespoons tahini (sesame seed paste), well stirred
4 tablespoons fresh lemon juice
1 tablespoons olive oil
Cold water
Salt and freshly ground black pepper, to taste
Make the tahini sauce: In a food processor, purée the nuts and garlic until they form a paste. Add the tahini and lemon juice and continue to blend until the mixture becomes smooth. With the machine running, mix in water a tablespoon at a time until the sauce becomes the consistency of sour cream (you’ll need 1/3 to 1/2 cup water). Add olive oil and blend until well combined. Season with salt and pepper and set aside.

Make the vegetable sauté: Heat a large skillet to medium and add olive oil. Add garlic and cook for one minute. Add chard, chili flakes and pine nuts and stir gently to combine. Cover and cook until chard softens, about 6-8 minutes. Season with salt and pepper to taste.

To serve, place chard in a serving vessel and top with about 1/2 cup tahini sauce. Garnish with a drizzle of olive oil and a sprinkle of pine nuts, if you like.

*Note: you will have tahini sauce left over after making this recipe. Store refrigerated in an airtight container for up to one week. The sauce makes a great dip for raw veggies and is also fantastic on a grilled vegetable sandwich.
Sautéed Greens with Pine Nut Tahini
This show-stopper of a vegetarian appetizer is loaded with dark, leafy greens, garlick-y goodness and topped with an amazing, nutty, creamy sauce. It's fantastic served with crusty bread for dipping or grilled pita. We used chard for our version but you can also use kale or spinach.
15 minutes
10 minutes
Looking for inspiration? Try these recipes:
Pumpkin, Red Onion and Apple Galette
Bagel Pizzas with Tomato and Olives
No-mayo Greek Pasta Salad