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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Healthy Veggie Grilled Skewers
Ingredients
For the marinade:
1 tablespoon good-quality balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, crushed into a paste
Handful of finely chopped fresh herbs (we used parsley and tarragon)
1 teaspoon salt
1/2 teaspoon pepper

Skewer ingredients:
12-15 small new potatoes
1 pint cherry or grape tomatoes, rinsed
1 red or sweet onion, cut into wedges (leave ends intact so they hold together)
2 zucchini, rinsed and cut into 1/4" rounds
1 red or yellow bell pepper, cored and cut into 1" pieces
Directions
Make the marinade: Whisk together all marinade ingredients in a nonreactive bowl and set aside.

Parboil the potatoes: Add potatoes to a pot and cover with cold water and generous pinch of salt. Bring to a boil and cook for 8-10 minutes; you'll want the potatoes tender enough to be pierced with a fork but not falling apart. Drain and set aside to cool. Once the potatoes have cooled, slice each potato in half lengthwise.

White the potatoes are coking soak 10-12 wooden skewers in a plate of water. this will prevent them from burning on the grill. Or you can use metal skewers.

Add all veggies and potatoes to a large mixing bowl. Add marinade and toss gently with your (clean) hands to combine.

Preheat your grill or a grill pan to medium-high.

While grill is heating up, thread potatoes and vegetables onto skewers, distributing evenly. Continue until all vegetables are used; pour any remaining marinade over skewers.

Grill skewers for 8-10 minutes, flipping once in the middle of cooking. You want a light char on the vegetables and the tomatoes should just be starting to burst. Remove from heat and let cool for a few minutes before serving.
Healthy Veggie Grilled Skewers
Use this weekend's farmer's market haul to make these fresh, flavorful, guilt-free skewers. We've kept the ingredient list short and sweet, but feel free to add some cubed eggplant or mushrooms. This recipe makes approximately 10-12 skewers.
PREP TIME
20 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Beet Hummus
Pumpkin, Red Onion and Apple Galette
Mixed Grill Tin Foil Packets