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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Asian Chicken Salad
Ingredients
For the salad:
* 2 cups cooked chicken, shredded
4 cups red cabbage, shredded
2 small zucchini, julienned
2 large carrots, julienned
1 medium red or sweet onion, sliced into thin slivers
1/2 red or yellow bell pepper, cored, seeded and sliced into thin strips
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, for garnish (optional)
Flour tortilla wraps or pita bread (optional)

For the dressing:
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 1/2 tablespoons sugar or honey
1/2 birds eye chili, finely minced (optional)
2 garlic cloves, finely minced
Directions
Make the dressing: combine all dressing ingredients in a lidded glass jar and shake to combine. Set aside.

Add all salad ingredients to a large mixing bowl and toss gently to combine. Add dressing and toss to combine. This salad is best served after being chilled for an hour and is best served within a day of prepping.

* To make the shredded chicken, place a large or two small bone-in, skin on chicken breasts skin side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast in a 375 F oven for 45 minutes or until the juices run clear. Let the chicken rest for 10 minutes, debone and shred with two forks.
Asian Chicken Salad
Basically a hybrid of chicken salad and coleslaw, this salad boasts a spicy, sweet and sour dressing and lots of fresh, crunchy veggies. It's great eaten alone or wrapped up in a grilled flour tortilla or pita. This recipe makes four servings.
PREP TIME
20 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Open-faced Tomato Sandwiches with Cilantro Butter
Moroccan Tagine
Cucumbers and Sour Cream