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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Bahn Mi Tacos
For the chicken:
1 tablespoon coconut oil
1 pound boneless, skinless chicken thighs, cut into 1/4" pieces
1/2 cup fresh lime juice
1/3 cup fish sauce
1/4 cup granulated sugar
1 jalapeño pepper, sliced (keep the seeds for extra heat)
4 garlic cloves, minced

For the spicy sauce:
1/2 cup mayonnaise
1 tablespoon sriracha
2 teaspoons rice vinegar
1 1/2 teaspoons granulated sugar

Remaining ingredients:
10 taco-sized corn tortillas
1-2 carrots, grated
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
1 bunch fresh cilantro, chopped
2 limes, cut into wedges
Marinade the chicken: Combine all marinade ingredients along with the chicken in a non-reactive bowl. Cover and refrigerate for at least one hour and up to three.

Make the spicy sauce: Combine all sauce ingredients in a non-reactive bowl and stir gently. Cover and refrigerate until ready to use.

Once the chicken has marinaded, use a slotted spoon to remove chicken from marinade and discard marinade. Heat a skillet to medium-high and add oil. Add chicken and sauté for 5-6 minutes, until chicken is cooked through. remove from heat.

To assemble the tacos, add a scoop of chicken to each taco. Drizzle with sauce and add carrots, cucumber, onion, jalapeño and cilantro. Serve with a lime wedge.
Bahn Mi Tacos
The flavors of southeast Asia meet Mexico in this spicy and herbacious taco. It's the perfect warm-weather recipe to brighten up a chilly Winter's day; feel free to substitute shrimp for the chicken, if you like. This recipe makes 10 tacos.
20 minutes
10 minutes
Looking for inspiration? Try these recipes:
Veggie and Avocado Sandwich
Patti Maloy's Marinara Sauce
Moroccan Tagine