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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Marinated Tofu and Grilled Veggie Sandwiches
4 whole grain or seeded buns, split
1 14oz. package of extra-firm tofu, cut into 1/4 inch slices
1 red bell pepper, seeded, roasted and cut into strips
1/2 zucchini, cut into 1/4 inch slices
1 white or yellow onion, cut into half-moons
1/2 cup carrots, shredded
8 red or green lettuce leaves
2 tablespoons olive oil
2 tablespoons soy sauce or tamari
4 tablespoons store-bought hummus
Salt and pepper, to taste
Marinate tofu slices in soy or tamari in the refrigerator for at least one and up to two hours.

Preheat a grill or grill pan to medium. Add olive oil and grill onions, zucchini and tofu until beginning to turn crisp and brown, approximately five minutes on each side. Remove from pan and set aside. Season with salt and pepper to taste.

In the same pan, add split rolls and grill split-side down for a minute, until beginning to brown. Remove from pan and spread one tablespoon of hummus on each of the four rolls.

Distribute the tofu, grilled onions, bell pepper, zucchini, lettuce and carrots on the bottoms of the split buns. Cover with the bun tops. Serve immediately or wrap in wax paper and serve within 4-5 hours.
Marinated Tofu and Grilled Veggie Sandwiches
These tasty sandwiches are oh-so-healthy and completely satisfying. They're great served immediately when warm or once they've cooled, making them a good option to take for a weekday lunch or as picnic fare. This recipe makes four sandwiches.
10 minutes
10 minutes
Looking for inspiration? Try these recipes:
Roasted Beet Salad with Goat Cheese and Walnuts
Pasta Puttanesca
Creamy Cauliflower Soup