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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Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Ingredients
For the yogurt sauce:
1/2 cup Greek yogurt
1/4 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
2 tablespoons chives, chopped
Juice from 1 fresh lemon
Salt and freshly ground black pepper, to taste

For the burger patties:
2 tablespoons olive oil
1/4 cup quinoa, cooked according to package instructions and cooled
1 15-ounce can black beans, rinsed and drained
3 ounces tomato paste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup plain breadcrumbs

For the crispy onions:
1 sweet onion, sliced into thin rings
2 teaspoons flour
Nonstick cooking spray
Salt and pepper, to taste

For the burger assembly:
4 whole-grain buns, split and toasted
1 large tomato, sliced
Handful of baby spinach leaves or greens
Directions
Make the yogurt sauce: Fold all ingredients together in a nonreactive bowl; cover and refrigerate until ready to use.

Make the veggie patties: Add the black beans to a large bowl and mash with a fork. Add the quinoa, tomato paste, spices and breadcrumbs; fold well to combine. Shape the mixture into 4 patties with your (clean) hands. At this point, you can either freeze for future use or refrigerate the patties to firm up while you make the crispy onions.

To make the crispy onions, preheat your oven to 375 F. Spray the bottom of a large baking sheet with cooking spray. Add the onions to a large bowl, add flour and toss with your hands, making sure to coat all of the onions with the flour. Arrange the onions in a single layer on the baking sheet and bake for 7-10 minutes, until the onions become brown and crispy. Remove onions from the oven and set aside.

To cook the burger patties, heat a large nonstick skillet to medium-high and add the oil. Cook the burgers for 5 minutes on one side; flip, and cook for 4-5 minutes on the second side. Remove from heat.

To assemble the burgers, place one patty on the bottom side of each bun; top with greens, tomato and a dollop of yogurt sauce. Add the top half of the bun, serve and enjoy!
Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Renew your love affair with veggie burgers with these healthy, fiber-packed and completely delicious sandwiches. You can make the veggie burger patties, freeze in a plastic bag (separate the patties with wax paper), defrost and cook when ready to eat. This recipe makes 4 burgers.
PREP TIME
20 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Kale and Mushroom Linguine
Onion and Cauliflower Biryani
Sun-dried Tomato Veggie Burgers