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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Chicken Salad with Grilled Eggplant
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 baby spinach leaves or leafy greens, washed and dried
2 boneless, skinless chicken breasts
1/2 eggplant, peeled and sliced into 1/4" rounds
1/2 sweet or red onion, thinly sliced
8-10 grape or cherry tomatoes, sliced in half
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 about half of 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. Place eggplant slices on a large plate and pour the rest of your marinade over the top. Let eggplant rest in the marinade for 10 minutes before grilling.

Grill chicken and eggplant slices 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 or spinach in two serving bowls, distributing evenly. Add chicken, eggplant, onion, tomatoes and Feta. Drizzle some salad dressing over the top of each salad and serve right away.
Chicken Salad with Grilled Eggplant
This fresh and satisfying one-bowl meal is just wonderful on a summer evening. We've kept the ingredients simple, but feel free to add some sliced peaches or any other goodies you brought home from the farmer's market recently. This recipe makes two salads.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Easy Kung Pao Chicken
Spinach Salad
Onion and Cauliflower Biryani