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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Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
2 medium butternut squash
2 tablespoons olive oil, divided
3/4 cup quinoa
1 1/2 cups vegetable stock
1 medium yellow onion, chopped
2 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
Juice from 1 orange plus the zest
1/3 cup fresh or dried cranberries
1/2 teaspoon ground cinnamon
Kosher salt and pepper, to taste
Handful of chopped fresh parsley, for garnish
Preheat your oven to 425 F. Halve the butternut squash, scoop out the seeds and arrange the halves on a baking tray, cut sides up. Drizzle with 1 tablespoon oil and season with salt. Bake 45-55 minutes, until the squash is fork tender. Remove from the oven and set aside to cool. Reduce the oven to 375 F.

While the squash is baking, add the stock to a saucepan and bring to a boil. Add the quinoa, return to a boil; then reduce the heat, cover, and let simmer for 12 minutes, until most of the stock is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork and set aside.

Heat a skillet to medium-high and add oil. Add the onions and sauté until onions become translucent, about 5 minutes. Add the cinnamon and garlic and cook for one minute more. Turn off heat and stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.

Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Stuff the quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 F until hot, about 10 additional minutes. Garnish with parsley and serve warm.
Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
This sweet and savory dish makes a lovely side for your holiday table and a satisfying vegetarian main. It's loaded with fiber and flavor and low in fat. You can substitute acorn squash for the butternut squash, if you like.
10 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Prawn Noodle Salad
Just Peachy Salsa
Robust Chicken Soup