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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Creamy Lemon Chicken with Onions and Mushrooms
4 chicken breasts, rinsed and patted dry
1/2 cup all-purpose flour
1/2 cup dry white wine or chicken stock
1/4 cup heavy cream or sour cream
1 medium yellow onion, sliced
8 ounces white or brown mushrooms, brushed clean, stems removed and sliced
2 tablespoons olive oil, divided
Juice of two fresh lemons
Salt and freshly ground pepper
Chopped fresh parsley, for garnish
In a large heavy skillet, heat olive oil to medium-high. Dredge chicken in flour and shake off the excess. Season chicken on both sides with salt and pepper. Sauté on either side until the flour begins to brown, about 3-4 minutes per side. You do not want to cook the chicken through -- it will finish cooking in the sauce. Remove chicken from pan and set aside.

Add last tablespoon of olive oil and sauté mushrooms and onions until onions begin to soften and mushrooms begin to brown, about 5-6 minutes.

Reduce heat to medium. Add stock or wine to pan and scrape the bottom of the pan with a wooden spoon to remove all of the brown bits. Cook until liquid reduces by half then add the cream. Put the chicken breasts back in and cook until the chicken's juices run clear and sauce thickens, about 6-7 minutes. Add lemon juice and garnish with parsley. Serve immediately.
Creamy Lemon Chicken with Onions and Mushrooms
This showstopper of a dinner is surprisingly quick to put together, making it a great weeknight meal option. Serve with a side salad and crusty buttered bread for mopping up all of the creamy, lemon-y sauce!
5 minutes
25 minutes
Looking for inspiration? Try these recipes:
Cucumbers and Sour Cream
Red Kale & Red Pepper Frittata
Stuffed Acorn Squash