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 Garden Bruschetta
1/2 loaf of good quality french or sourdough bread, cut into 1/3" slices (about 10 slices)
1 pound summer-ripe tomatoes, chopped
1/2 red, white or sweet onion chopped
2-3 large cloves garlic, peeled and left whole
1/4 cup fresh herbs, finely chopped (we used parsley and thyme, but and fresh herbs you have on hand will work)
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Preheat your oven or toaster oven broiler. Make sure the oven rack is positioned in the middle of the oven.

In a mixing bowl, combine tomatoes, onion and herbs. Add oil and vinegar and fold gently to combine. Season with salt and pepper and let rest while you toast the bread.

Place bread slices on a baking sheet and broil for 4-5 minutes, until bread is toasted, flipping once halfway through the cooking time. Remove bread and let rest until just cool enough to handle but still warm.

Rub each bread slice on one side with the garlic cloves. Top each slice of bread with a scoop of topping. Serve and enjoy!
Summer Garden Bruschetta
Head out to your veggie patch for the ingredients to make this light, healthy, lovely bruschetta. This simple, clean dish makes a great afternoon snack and the topping is also great served with a piece of grilled chicken. This recipe makes approximately 10 bruschetta but can easily be doubled.
10 minutes
5 minutes
Looking for inspiration? Try these recipes:
Lentil & Eggplant Soup
Tzatziki Sauce
Margherita Flatbread Pizzas