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 Pesto Flatbread Sandwiches
Ingredients
Chicken Ingredients:
2 tablespoons Italian parsley, finely minced
4 cloves garlic, finely minced
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil, divided
1 large boneless, skinless chicken breast

Sandwich Ingredients:
2 large whole-wheat, store-bought flatbreads, pita or naan
1/2 cup store-bought roasted red peppers, drained and sliced into strips
4 tablespoons store-bought pesto sauce
4 slices Provolone cheese
1 cup loosely packed baby spinach leaves, washed and dried
Directions
Marinade the chicken: combine first 5 ingredients and 1 tablespoon of olive oil in a non-reactive bowl. Tenderize the chicken with a meat mallet or the back of a large, heavy mug in between two pieces of waxed paper. Put chicken in the bowl with the marinade, cover, and refrigerate for two hours or up to four.

Once the chicken is ready, preheat a grill pan or your grill to medium. Grill chicken until just beginning to brown on the outside, about five minutes. Turn chicken and grill until cooked through. Pull chicken off of heat and let rest for 10 minutes. Once chicken has rested, slice into strips.

To make the sandwiches, layer chicken, peppers, pesto, cheese and spinach on half of bread. Fold over to make a sandwich and serve immedately or wrap in wax paper and chill to eat later.
Chicken Pesto Flatbread Sandwiches
This herby, juicy chicken sandwich is perfect for your next beach day or picnic and also makes a good not-sad desk lunch. This recipe makes two sandwiches.
PREP TIME
2 hours / 0 mins
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Black Bean and Kale Enchilada Bake
Spinach and Feta Quiche with Sweet Potato Crust
Mango Salsa and Guacamole with Tomato Onion Tortillas