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 Vegetable Soup
2 large bone-in chicken breasts
2 tablespoons olive oil, divided
1 yellow onion, chopped
2 cloves garlic, minced
4 large carrots, cut into 1/4" rounds
3 stalks celery, chopped
1/2 cup Italian parsley, chopped
3 small waxy potatoes, cut into 1/2" pieces (we used Yukon Gold)
3/4 cup egg noodles
6 cups good-quality chicken stock (we like Kitchen Basics brand)
Salt and pepper, to taste
Preheat your oven to 400 F. Place chicken breasts, skin side up, on a baking sheet; drizzle with about a teaspoon of olive oil and season with salt and pepper. Roast until chicken is just barely cooked through; about 30 minutes. Remove chicken from oven and set aside until it's cool enough to handle. Once the chicken has cooled, remove skins and discard; pull meat off of bone and shred.

Heat a Dutch oven to medium and add remaining oil and onion. Sauté onion until the edges begin to brown, about 7-8 minutes. Add garlic and cook for one minute more. Add stock, chicken, carrot, celery and potatoes and bring to a boil. Reduce heat and simmer until carrots and potatoes are tender, about 30 minutes. Add noodles and cook for 10 more minutes. Stir in parsley and season with salt and pepper to taste. Serve warm.
Chicken and Vegetable Soup
This extra-flavorful chicken soup makes a fantastic lunch or healthy dinner. It's quick to put together but tastes like it's been simmering on the stove all day. We used just a handful of veggies in this recipe; feel free to toss in a handful of frozen peas or corn kernels if you like.
20 minutes
1 hour / 20 mins
Looking for inspiration? Try these recipes:
Curried Cauliflower Steaks
Spinach Salad
Cauliflower Macaroni and Cheese