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 >
Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Balsamic Chicken Salad
Ingredients
For the marinade/dressing:
1/2 cup olive oil
2 tablespoons unseasoned rice wine vinegar
2 tablespoons balsamic vinegar
1-2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Remaining ingredients:
6 ounces leafy greens, washed and dried
2 boneless, skinless chicken breasts
1/2 sweet, white or red onion, thinly sliced
8-10 grape or cherry tomatoes, sliced in half
1/2 red or yellow bell pepper, cored, seeded and thinly sliced
1/2 cup toasted walnuts
4 ounces Feta cheese
Directions
Make the marinade/dressing: Combine all marinade ingredients in a lidded glass jar and shake well to combine. Remove 1/4 cup of the combined marinade and set aside; you'll use this to dress the salads later.

Place chicken breasts in a large resealable plastic bag and add the remaining marinade (that's not reserved for the salad dressing) to the bag. Seal the bag and shake so the marinade covers all sides of the chicken. Refrigerate for one hour.

After the chicken has been resting in the marinade for an hour, preheat a grill or grill pan to medium. Grill chicken for 10 minutes, flipping once in the middle. Remove from heat and let cool for 10 minutes. Slice the chicken into strips crosswise.

To assemble the salads, arrange greens in two serving bowls, distributing evenly. Add chicken, onion, tomatoes, peppers, nuts and Feta. Drizzle some salad dressing over the top of each salad and serve right away.
Balsamic Chicken Salad
This meal-in-a-bowl is clean, satisfying and completely delicious. The balsamic dressing doubles as a marinade and also makes a great marinade for grilled veggies. This recipe makes 2 salads.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Slow Cooker French Onion Soup
Slow Cooker French Onion Soup
Camarones en Aguachile
Camarones en Aguachile
Braised Chicken, Olive and Artichokes
Braised Chicken, Olive and Artichokes
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak