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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Summer Corn Chowder
8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
2 tablespoons unsalted butter
1 tablespoon olive oil
5 slices bacon, chopped
1 medium yellow onion chopped
1 pound Yukon Gold potatoes, diced into 1/4" cubes
1 clove garlic, minced
1 jalapeño, seeds and pith removed, finely chopped (use less to tame the heat)
1/4 cup all-purpose flour
5 cups water
Leaves from 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
1 cup half and half
1 tablespoon honey
Salt and pepper, to taste
Fresh chopped Italian parsley, for garnish
Melt butter and oil in a large pot over medium heat. Add the onion, jalapeño and bacon and cook, stirring frequently, until onion has softened and just starting to brown around the edges, about 8-10 minutes. Add in the flour and garlic and cook for one minute more. While whisking, slowly pour in the water.

Bring mixture to a boil, stirring constantly; stir in corn kernels and potatoes. Add the thyme and bay leaf and season with salt and pepper. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leaf; transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with parsley. Serve and enjoy!
Summer Corn Chowder
This fresh, sweet lovely chowder boast the best flavors the warm season has to offer. It's easy to prepare and tastes just as good the next day. This recipe makes approximately 6 servings.
5 minutes
35 minutes
Looking for inspiration? Try these recipes:
Summer Garden Bruschetta
Spaghetti with Roasted Pumpkin and Spinach
Iceberg Wedge Salad