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 and Tomato Bake
1 pound boneless, skinless chicken breasts and thighs, cut into 1 1/2" pieces
1 14.5-ounce can fire-roasted crushed tomatoes
1 14.5-ounce can crushed tomatoes, drained
3 medium potatoes, peeled and cut into 1" pieces
2 cloves garlic, minced
1 yellow onion, chopped
1/2 cup chicken stock
3 tablespoons extra-virgin olive oil, divided
Juice from 2 fresh lemons
2 tablespoons fresh Italian parsley, chopped
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
Salt and freshly ground pepper, to taste
Preheat your oven to 350 F.

Heat 2 tablespoons olive oil in a large pan over medium-high heat and sauté potatoes until fork tender, about 10-12 minutes. Remove potatoes from pan and set aside. Add onion and red pepper flakes and sauté until onions being to brown slightly, about 5 minutes. Add garlic and oregano; cook for one minute more.

Place chicken, potatoes and onion mixture in your baking dish. Pour tomatoes over the top along with the stock. Bake for 30 minutes, until chicken is cooked. Remove from heat, season with salt and pepper and garnish with parsley and lemon juice. Serve immediately.
Chicken and Tomato Bake
This easy casserole is loaded with flavor and uses ingredients you most likely have in your pantry; assemble up to 8 hours in advance, refrigerate and bake when ready to eat. This recipe makes 6-8 servings.
10 minutes
50 minutes
Looking for inspiration? Try these recipes:
Iceberg Wedge Salad
Spinach Manicotti
Easy Sweet and Sour Pork