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.
Select at least one category at left
Holiday Reset Chicken Salad
Ingredients
For the vinaigrette/marinade:
1/4 cup lemon juice
1/4 cup red wine vinegar
1/3 cup fresh basil leaves
2 tablespoons Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper

For the salad:
2 boneless,skinless chicken breasts
1 cup garbanzo beans, washed and drained (you can also use kidney beans)
8-10 cherry or grape tomatoes, sliced in half
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 cup frozen peas, defrosted (by all means use fresh peas if you can find them)
1/4 cup pomegranate arils (you can also use orange sections)
Directions
Make the vinaigrette/marinade: Add all dressing ingredients to a blender and blend until the mixture begins to thicken. Put in a non-reactive container and set aside.

Marinade the chicken: score the chicken breasts lightly and place on a plate. Drizzle both sides of the chicken with the marinade, and rub into the scores with your hands. Cover the chicken and let sit in the refrigerator for one hour. Don't let the chicken sit for more than an hour or the acids in the marinade will begin to cook the chicken.

To cook the chicken, heat your grill or grill pan to medium. Grill the chicken until the juices run clear, about 5 minutes the first side and about 3 minutes on the second side. Set chicken aside to rest while you assemble the salad.

To assemble the salad, distribute beans, tomatoes, cucumber, onion, peas and pomegranate arils evenly on two serving plates. Slice the chicken breast cross-wise and ad to the salads. Drizzle with dressing and serve chilled.
Holiday Reset Chicken Salad
This clean salad is loaded with protein, fiber and nutrients and is just what the doctor ordered after the holiday overindulgence. The vinaigrette doubles as a fantastic marinade for the chicken. Feel free to add a handful of broccoli florets or corn kernels, if you like. this recipe makes two salads.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Zesty Veggie Pot Pie
Asian Meatball Lettuce Wraps
Moroccan Chickpea and Vegetable Soup