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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Chicken Meatball and Veggie Soup
Ingredients
For the Meatballs:
1 1/2 pounds ground chicken breast
1/4 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 teaspoon salt

For the Soup:
1 32-ounce container reduced sodium chicken broth
2 teaspoons olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
2 14.5-ounce cans diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 teaspoon kosher salt and fresh black pepper
1 medium zucchini, diced
Directions
Preheat your oven to 400 F.

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined. Form meatballs using about a tablespoon of meat each. Bake in the oven about 12 minutes. Remove from oven and set aside.

While the meatballs are cooking, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and sauté until tender and fragrant, about 15 minutes. Add the broth, tomatoes, parmesan cheese rind, herbs, salt and pepper and simmer on low for about 45 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and add the meatballs and zucchini. Cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes. Serve right away.
Chicken Meatball and Veggie Soup
This recipe calls for a quick prep time, so you can get on with your evening while dinner simmers on the stove. And what's better, this soup is just as good reheated the next day. Serve with crusty bread for mopping up all of the wonderful stock!
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Mexican Tortilla Soup
Tomato Spinach Quesadilla
Chicken Cacciatore