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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Tex-Mex Loaded Sweet Potatoes
Ingredients
2 large sweet potatoes or yams, ends removed, washed and dried
1 boneless, skinless chicken breast, cut into 1" pieces
1/2 white or yellow onion, chopped
1/2 bell pepper, cut into thin strips
4 ounces cheddar or pepper jack cheese, shredded
1/2 cup store-bought salsa
1 1/2 tablespoons olive oil
Salt and pepper, to taste
Sour cream and chopped cilantro, for garnish
Directions
Preheat oven to 375 F and make sure your oven rack is positioned in the middle of the oven. Slit sweet potatoes lengthwise about halfway through or poke with a fork multiple times. Place directly on oven rack and roast for 45-50 minutes, until sweet potatoes can be easily pierced with a fork.

About ten minutes before sweet potatoes are done cooking, head a medium-sized skillet to medium. Add oil, chicken, onions and peppers. Sauté until veggies begin to soften and chicken is cooked through, about 7-8 minutes. Lower heat, add salsa and stir to combine. Heat just until salsa is heated through. Season with salt and pepper to taste.

To assemble, slice sweet potatoes down the middle about 3/4 way through, making a pocket in each potato. Season with salt and pepper (you can also add a little butter to the potatoes if you like). Put about half of the chicken mixture into each potato, top with cheese, sour cream and cilantro. Serve immediately.
Tex-Mex Loaded Sweet Potatoes
Our version of the loaded baked potato is actually lower in sugar than it's tuber cousin, and absolutely delicious! This recipe makes two but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
55 minutes
Looking for inspiration? Try these recipes:
Lentil & Eggplant Soup
Herby Mushroom and Onion Sauté
Summer Garden Spaghetti