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.
Select at least one category at left
Zesty Veggie Chili
Ingredients
2 tablespoons olive oil
1 medium white onion, chopped
1 large red or yellow bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1 teaspoon salt
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika*
1 teaspoon dried oregano
1 28-ounce can diced tomatoes, with their juices
2 15-ounce cans kidney beans, rinsed and drained
1 15-ounce can pinto or black beans, rinsed and drained
2 cups vegetable stock
1 bay leaf
2 tablespoons chopped fresh cilantro
2 teaspoons red wine or cider vinegar
Additional cilantro, grated cheddar cheese, sour cream and sliced avocado, for serving
Directions
In a large Dutch oven or heavy-bottomed pot over medium heat, heat the olive to medium. Add the chopped onion, bell pepper, carrot, celery and salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the tomatoes and their juices, the beans, broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue to cook for 30 minutes. Remove from heat, add vinegar and stir to combine.

Ladle into serving bowls and top with avocado, more cilantro, cheese and sour cream, if you like.
Zesty Veggie Chili
This healthier version of the South-of-the-border favorite has way less fat and sodium of its meaty cousin and all of the flavor! This dish freezes well and also tastes just as good the next day. Serve this at your next game-day party for a group of happy guests!
PREP TIME
20 minutes
COOK TIME
40 minutes
Looking for inspiration? Try these recipes:
Roasted Beet Salad with Goat Cheese and Walnuts
Spaghetti with Roasted Pumpkin and Spinach
Shrimp Gumbo