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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Chili-lime Chicken and Avocado Bowls
Ingredients
For the chicken:
2 boneless, skinless chicken breasts
2 tablespoons neutral flavored oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice

For the avocados:
1 large, barely ripe avocado or two small avocados
1 tablespoon fresh lime juice
2 teaspoons olive oil
Salt, to taste

For the asparagus:
1 bunch asparagus, woody ends broken or cut off
1 tablespoon olive oil
1/2 teaspoon salt
Directions
Make the chili-lime marinade: Whisk together oil, vinegar, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Combine with chicken in a resealable bag and refrigerate for at least 1 hour and up to four.

Preheat your grill to medium-high.

Cut the avocado in half lengthwise. Pit, peel and cut into 1/2" slices lengthwise. Brush with oil, drizzle with lime juice and season lightly with salt.

Put chicken on grill and discard remaining marinade. Grill for 6 minutes on each side, until juices run clear. Remove chicken from grill and let rest.

Put avocados and asparagus on grill and grill for 5 minutes, turning once. Remove from heat.

To assemble the bowls, layer asparagus, chicken and avocado in a bowl. Garnish with fresh lime wedges and serve.
Chili-lime Chicken and Avocado Bowls
These protein-packed bowls are easy to prepare, full of protein, fiber and good fats and are just so refreshing on a hot day. You can use medium to large shrimp in lieu of the chicken, but only marinate for 5-10 minutes before grilling. This recipe makes two bowls.
PREP TIME
8 hours / 0 mins
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Hot & Sweet Tomato Pepper Chutney
Gnocchi with Fresh Cherry Tomato Sauce
Corned Beef Hash with Brussels Sprouts