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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Broccoli Cheese Soup
One bunch of fresh broccoli
2 cups vegetable or chicken broth
1/2 cup of grated sharp cheddar cheese, plus extra for topping
1 heaping cup of grated regular gouda cheese
1 cup of shredded carrots
1 small chopped white onion
2 large cloves of garlic, minced
1 cup half and half, room temperature
3 tablespoons all purpose flour
3 tablespoons butter
1 bay leaf
1/2 tsp garlic powder
1/8 tsp allspice
1/8 tsp ground nutmeg
1/8 tsp dried basil
1/8 tsp cayenne pepper
1/8 tsp salt
Freshly ground black pepper, to taste
Heat a stock pot to medium-high. Add broth, broccoli, onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the vegetables are tender.

In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.

Remove from heat and slowly pour in the broth from your veggie mixture and stir to incorporate.

Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.
Return to the burner on very low heat, uncovered.

Spoon out the bay leaf and season with garlic powder, allspice, nutmeg, basil and cayenne.

Slowly stir in the grated cheeses and remove from heat immediately.

Garnish with a little extra grated cheddar and fresh basil, if you like.
Broccoli Cheese Soup
This version is loaded with lots of fresh vegetables and warm, aromatic herbs and spices. Double this recipe so you'll have lots of leftovers -- we promise you're going to want them!
20 minutes
30 minutes
Looking for inspiration? Try these recipes:
Sun-dried Tomato Veggie Burgers
Grilled Corn and Black Bean Salad
Open-faced Roast Beef Sandwiches