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
USDA Certified Organics
Cabbage, Green
Although a thick-witted person may be called a “cabbagehead” the humble cabbage is actually a very smart choice for those looking to eat healthier. Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
Cabbage, Red
Red cabbage is a good source of flavonoids, a powerful antioxidant that can help protect your body against serious illnesses like cancer and flavonoids help the blood vessels to relax. It is the flavonoids in the cabbage that give it its color.
Chard, Green
Chard is a beet that is grown for its deep green leaves instead of its root. This highly nutritious vegetable is a good source of several vitamins. It also contains more minerals than most other greens and is very high in fiber. And if it’s prepared and cooked the right way, it’s absolutely delicious.
Chard, Rainbow
With its rainbow assortment of stem colors, it’s as pleasing on the plate as it is to the palate. It’s easy to sauté once you get the hang of properly cutting the leaves. Fold leaves lengthwise and cut out the vein. Stack trimmed leaves and roll them all together jelly-roll style. Slice crosswise to form ribbons of chard.
Chard, Red
Often called Swiss chard, this earthy green hails from Sicily, not Switzerland, and is a staple of Mediterranean cuisine. After a mild rinse, store chard in moistened paper towels in a plastic bag (with a few pinholes to allow air to circulate) in the refrigerator for two or three days.
Collard Greens
Collard greens have held an important place on the table, particularly in the southern United Sates for well over a century. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly varieties of kale, collards, turnip, spinach, and mustard greens.
Kale, Curly
You can count on Kale to provide a multitude of health benefits. For one it has a cholesterol-lowering benefit whether it is raw or cooked. However, a recent study has shown that the cholesterol-lowering ability of raw kale improves significantly when it is steamed.
Kale, Dino
Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. It’s also chocked full of vitamin C which is helpful for maintaining cartilage and joint flexibility. It’s no wonder its popularity has soared in recent years.
Kale, Red
Kale is being called “the queen of greens” and for good reason. Rich in fiber it aids digestion and is also filled with many important nutrients. Kale is high in Vitamin C which is beneficial for your immune system, overall body metabolism and hydration.
Lettuce, Green Leaf
In general dark green leafy vegetables are higher in antioxidants, Vitamin B6, and other nutrients than lighter colored greens. It is important to store leafy greens in a refrigerator at 35 to 40 degrees F within two hours of purchasing. Always rinse well before using.
Lettuce, Iceberg
Contrary to popular belief, this classic veggie that typically adorns salads, burgers and sandwiches also contains an assortment of nutrients. Iceberg lettuce is a good source of Vitamin K - a nutrient that helps maintain bone density and Vitamin A which helps maintain eye health.
Lettuce, Red Leaf
Go green with a big, healthy salad every day. It’s one of best, and most delicious, ways to meet the USDA’s daily recommended vegetable intake of 2-3 cups for most adults. Coming in at under 10 calories per cup, leafy greens provide vitamins A, C, K, and other essential nutrients.
Romaine Lettuce
Romaine lettuce grows in a long head of sturdy leaves which have a firm rib down their centers. The interior leaves are paler in color, and more delicate in flavor. Folate, a B vitamin found in romaine lettuce, is important for energy and it also regulates mood and decrease depression and anxiety.
Romaine Hearts
The lettuce of Caesar salad lovers – Romaine is crisp and bright with a distinct flavor. The history of lettuce dates back thousands of years showing up as a culinary staple of cuisines all around the world. It’s a relatively recent phenomenon that adults now consume about 30 pounds of lettuce each year.
Spinach, Bunch
Cooking spinach actually increases its health benefits! That’s because the body cannot completely break down the nutrients in raw spinach. Either way ―fresh or cooked― spinach is definitely one of nature’s super foods.
Beet, Gold
During World War II it was found that among all the vegetables dehydrated for military or civilian use, beets were one of the most satisfactory. Today beets are used in a wide variety of ways―from trendy chips to salads and smoothies.
Beet, Red
The juice of a beet has been shown to have hypertension-fighting properties and the beets’ leafy greens are a tremendous source of vitamin C. If you make your own juice, try mixing leafy vegetables like spinach or kale with celery or cucumber, and adding beet for sweetness.
Watermelon, Seedless
Seedless watermelons are not genetically modified, as some might assume, but are hybrids that do not produce viable seeds, and which have been grown in the U.S. since the middle of the 20th century. Watermelon is a very-low-energy-dense food, which means that it has very few calories compared to its serving size. Eating a diet composed of more low-energy-dense foods can help you reduce your caloric intake and control your hunger.
Parsley, Italian
Italian parsley has smooth, flat leaves in dark shades of green. It’s generally thought to be more fragrant and less bitter than curly parsley. Parsley is rich in a flavonoid known as apigenin which has been shown to reduce certain skin, breast and prostate cancers. It also acts as an anti-inflammatory and antioxidant.
Get Fresh with a Farmer
Your local Farmer’s Market can be a great place to find fresh, seasonal, organic produce, but be aware that some produce items may not be certified organic or even grown by a local farmer.

To help you get the best organic, responsibly-grown, local produce for your money we are providing this Free Guide to help you Ask the Right Questions.

Much of the Certified Organic produce we grow for stellar produce brands such as Foxy, Taylor Farms, Organic Girl, Earthbound Farms, Dole and Whole Foods, to name a few, become part of the fine organic products they offer in grocery stores all over. We understand the “Farmers Market” attraction, and we would like to help you get the best organic produce possible when buying from these venues by offering this FREE GUIDE. Please feel free to print and share our Farmer’s Market Safety Guide so you know what to ask before you buy organic produce.

Download our Farmer's Market Safety Guide >>
People are increasingly concerned about the freshness, quality and cleanliness of the produce they eat―especially when it comes to leafy greens. All of our locally-grown, certified, organic leafy greens are grown in accordance with USDA standards and strict food-safety practices.
Spinach
Leafy Greens