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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Sun-dried Tomato Veggie Burgers
For the burger patties:
1 14.5 ounce can chickpeas, rinsed and drained
1 medium red onion, chopped
1 cup walnuts
2 cloves garlic, minced
3 sun-dried tomatoes (from a jar of oil-packed tomatoes), chopped
1/4 cup fresh basil or parsley leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Remaning ingredients:
5 whole-grain buns, split and toasted
1 tablespoon olive oil
2 avocados, peeled, pitted and mashed with a fork
Large handful of baby greens or spinach leaves
Pulse walnuts in a food processor until just ground; you want to make ground walnuts, not walnut butter for this step. Remove walnuts from processor and add chickpeas, onion, garlic, tomatoes, basil or parsley, salt and pepper. Pulse until combined. Add walnuts back in and pulse until combined; you want the mixture chunky but blended enough to form into patties.

Transfer mixture to a bowl, cover and chill for 30 minutes; this will firm up the mixture so it's easier to make patties. Once chilled, remove mixture from refrigerator and with your (clean) hands, for the mixture into 5 patties. Place each patty on a plate as you work.

Heat a large skillet to medium-high and add 1 tablespoon olive oil. Cook the patties for 5-7 minutes, flipping once halfway through cooking; you want the patties heated through and nice and crispy brown on the edges.

To assemble, smear a scoop of avocado on the cut side of each bun. Top with a burger patty and some leafy greens. Place bun top on each burger and serve.
Sun-dried Tomato Veggie Burgers
These unique veggie burgers are loaded with fiber, protein and flavor; they make great picnic fare or a not-sad desk lunch. You can prepare the patties in advance, freeze in a plastic bag with wax paper between each patty, and cook when ready to eat. This recipe makes 5 burgers, but can easily be doubled.
50 minutes
10 minutes
Looking for inspiration? Try these recipes:
Teriyaki Mushroom, Onion and Potato Skewers
Cheesy Baked Tomatoes
Water with Lemon, Mint and Cucumber