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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Spinach Manicotti
1 yellow or sweet onion, minced
2 teaspoons garlic, minced
2 tablespoons olive oil
1 15-ounce carton ricotta cheese
1 3-ounce package softened cream cheese
1 8-ounce package shredded mozzarella cheese, divided
1 3-ounce package grated parmesan cheese, divided
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
10 ounces spinach, blanched, wrung dy and chopped
8 manicotti, cooked al dente according to package directions, drained
1 26-ounce jar spaghetti or marinara sauce
In a skillet, sauté onion and garlic in oil and set aside to cool.

In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, Italian seasoning, salt, and pepper and beat until well blended. Add spinach and onion to cheese mixture and mix well.

Spoon mixture into manicotti shells, using 1 teaspoon at a time. Take care not to tear the shells.

Pour half of spaghetti sauce in bottom of 9x13 inch baking dish. Arrange shells over the sauce and top with remaining sauce.

Cover and bake at 350 F for 30 minutes. Remove from oven , uncover and sprinkle remaining cheeses over top. Return to oven until cheese melts, about 5 minutes. Let rest for 5 minutes before serving.
Spinach Manicotti
Cheesy, savory and loaded with good-for-you greens, this comfort food is just so good on a chilly evening. You can also substitute kale for the spinach. This recipe makes 8 manicotti.
20 minutes
35 minutes
Looking for inspiration? Try these recipes:
Baked Penne with Chicken and Broccoli
Light & Lean Fish Stew
Chili-lime Chicken and Avocado Bowls