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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Steak Quesadillas
4 large flour tortillas (we used burrito-sized tortillas)
1 pound boneless ribeye or New York steak, cut into 1/4" strips
2 tablespoons olive oil, divided
1 white or yellow onion, cut into slivers
1 red bell pepper, cored, seeded and cut into thin strips
8 ounces jack cheese, shredded
1/4 cup salsa
Salt and pepper, to taste
Sliced avocado, sour cream and salsa, for garnish
Heat a large, heavy skillet to medium-high. Add 1 tablespoon of the olive oil and the onions and peppers. Cook until onions are beginning to brown and pepper soften, about 5 minutes. Remove vegetables from pan, set aside and add steak strips. Cook steak for 3 minutes and remove from heat.

Once meat and vegetables are cool enough to handle, assemble quesadillas. Place tortillas on your work surface and layer steak, vegetables, cheese and salsa on half of each tortilla, distributing evenly. Fold the tortillas in half and cook over medium heat for 5-6 minutes, flipping once in the middle. You may have to do this in batches; you can put the cooked quesadillas on a baking dish in a 200 F oven to keep warm while you finish the remaining quesadillas.

Once cooked, slice quesadillas into triangles, garnish and serve immediately.
Steak Quesadillas
Basically a cheesier, meltier version of steak fajitas, these quesadillas are a snap to put together and make a hearty lunch or easy dinner. Serve with extra salsa, sliced avocado and sour cream, if you like. This recipe makes 4 quesadillas.
10 minutes
15 minutes
Looking for inspiration? Try these recipes:
Chicken Larb Salad
Caramelized Onion Mushroom Crostini
Arroz con Pollo