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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Breakfast Bake
Ingredients
1 large sweet onion thinly sliced
6 strips thick-cut bacon
3 cups fresh spinach roughly chopped
5 eggs
1 cup milk
1/2 teaspoon fresh thyme (dried works too)
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups ciabatta or other dense bread cut into 1/2 inch cubes
4 ounces shredded Swiss cheese
Directions
In a large skillet cook the bacon removing each piece when crisp. Once cooled, chop and spread across the bottom of a 2-quart baking dish.

Using 2 tablespoons of the bacon drippings, in the same skillet, quickly sauté the spinach just until is wilted; spoon spinach over bacon in the baking dish. Using the remaining bacon drippings add the rings of sweet onion to the skillet and slowly cook over medium heat, removing them as soon as they turn a rich caramel brown color. Set aside.

In a medium bowl hand-whip the eggs, milk, thyme, salt and pepper until well combined; stir in the cheese. Pour mixture into baking dish on top of the bacon and spinach. Distribute the bread cubes across the dish pushing them into the mixture and then spread the caramelized onions across the top of the dish.

Bake at 350°F for about 40 minutes; until set and lightly browned on top. Let stand 10 minutes before serving.
Breakfast Bake
Caramelized onions can add rich flavor and color to so many fall dishes and dips. Save time by making a large batch ahead of time. Store them in an air-tight container in the fridge and they will keep well several days.
Thanks to our very own Teri Gibson for developing this recipe.
PREP TIME
10 minutes
COOK TIME
50 minutes
Looking for inspiration? Try these recipes:
Moroccan Carrot Soup
Grilled Chicken and Strawberry Salad
Grilled Corn and Pepper Salad