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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Italian Stuffed Chicken Breasts
Ingredients
2 large boneless, skin-on chicken breasts
2 cups spinach leaves, washed and roughly chopped
1/2 cup oil-packed sun-dried tomatoes
1/2 cup dry white wine (never use wine for cooking that you wouldn't want to drink)
3 cloves garlic, minced
4 ounces mozzarella, shredded (Fontina also works nicely in this recipe, too)
1 tablespoon olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
Directions
Preheat your oven to 425 F.

Prepare the spinach mixture: Heat a skillet to medium. Add 1 tablespoon olive oil and garlic. Sauté garlic for two minutes, until fragrant. Add spinach leaves and cook until spinach is wilted. Remove mixture from heat and set aside.

Using a sharp non-serrated knife, slice chicken breasts lengthwise, about 3/4 of the way through. Do not cut chicken breasts all the way through; you'll want to make a pocket in each breast that will hold the filling.

Gently open the breasts as much as you can and season with salt and pepper. Stuff equal portions of the tomatoes, spinach mixture and cheese into each breast and close the breast over the filling as tightly as you can. Please the breasts in a glass baking dish, drizzle with more olive oil, and season with additional salt and pepper. Add wine to the bottom of the pan.

Roast in the oven for 35-40 minutes, until cheese is melted and the chicken skins are brown and crispy. Remove from oven and let the chicken rest for 5 minutes.

Slice the chicken crosswise into about 1 inch slices. Place on your serving dish and drizzle with pan drippings. Serve immediately.
Italian Stuffed Chicken Breasts
These gorgeous chicken breasts use just a handful of ingredients and are quick to assemble, making them a great weeknight meal option. This recipe makes two breasts, but you can double (or triple) for your next dinner party. Serve with crusty bread.
PREP TIME
10 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Slow Cooker Beef Vegetable Soup
Thai Beef Salad
Rainbow Vegetable Pizza