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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Teriyaki Mushroom, Onion and Potato Skewers
6-8 small, waxy potatoes, washed and cut in half
8-10 brown mushrooms, brushed clean and sliced in half lengthwise
1 medium sweet onion, cored and cut into wedges
1/2 cup store-bought teriyaki sauce (We like Soy Vay brand)
Chopped chives, for garnish
Parboil the potatoes: Put the potato halves into a pot and cover with cold water. Bring to a boil and cook potatoes until they can be pierced with a fork but are not falling apart, about 5-6 minutes. Drain potatoes well in a colander and let cool.

Preheat your grill to medium.Thread potatoes, mushrooms and onions onto skewers, alternating the vegetables. Brush with teriyaki sauce. Grill for 12-14 minutes, turning once. The onions and mushrooms should be tender and the sauce should be caramelized but not burned. Garnish with chopped chives and serve immediately.

*Note: Metal skewers are great for grilling as they do not burn, are dishwasher-safe and reusable. They cost more than wooden skewers but are worth the price as you can use them for years to come. If you do opt for wooden skewers, make sure to soak them in water for about 15 minutes so they don't burn on the grill.
Teriyaki Mushroom, Onion and Potato Skewers
Grill up these healthy, tasty skewers for a taste of barbecued meat-free deliciousness! This recipe comes together in a snap and uses just a handful of ingredients. You an eat these as is or put them on top of some mixed greens with your favorite Asian dressing for a truly unique and flavorful salad.
10 minutes
20 minutes
Looking for inspiration? Try these recipes:
Summer Veggie Platter
Spinach and Egg Breakfast Sandwich
Moroccan Lentil Soup