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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White Bean and Kale Stew
1 1/2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
2 large carrots, washed and sliced into 1/8" rounds
2 celery stalks, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 cup dry white wine
2 15-ounce cans white beans, rinsed and drained
4 cups vegetable stock, plus more if needed
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry or red wine vinegar
2 tablespoons parsley, chopped
Cook kale in large pot of boiling salted water 1 minute. With a slotted spoon, put kale in a bowl of ice water to stop the cooking process. Drain well and set aside.

Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, onions, and garlic; cook until soft, stirring, about 15 minutes. Add white wine and simmer until liquid is reduced by a third, about 7 minutes. Add white beans, 4 cups stock, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Stir vinegar and parsley. Season with salt and pepper.
White Bean and Kale Stew
This hearty and fragrant stew is high in fiber and loaded with good-for-you greens. Serve with crusty bread for mopping up all of the amazing stock. This recipe makes 6 servings.
10 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Zucchini Fritters
Rice with Onions and Apricots
Eggplant, Zucchini and Tomato Gratin