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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Grilled Chicken and Strawberry Salad
Ingredients
For the vinaigrette:
1/2 cup light olive oil
1/4 cup balsamic vinegar
2 tablespoons honey

For the chicken/marinade:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Remaining ingredients:
5 ounces lettuce or baby greens, washed and dried
1/2 red onion, thinly sliced
1/2 pint fresh strawberries, hulled, washed and sliced
4 ounces crumbled Feta cheese
1/4 cup sliced almonds
Directions
Make the dressing: Combine all vinaigrette ingredients in a lidded glass jar. Shake to combine and set aside until ready to use.

Add chicken to a non-reactive glass bowl along with oil and vinegar. Cover and refrigerate for 2-3 hours.

Preheat your grill to medium-high. Grill chicken for 15 minutes, flipping once halfway through cooking. Remove from heat and let rest for 10 minutes before slicing.

To assemble the salads, place greens on two serving dishes, distributing evenly. Arrange chicken, onion, cheese, strawberries and almonds on greens. Drizzle with vinaigrette and serve immediately.
Grilled Chicken and Strawberry Salad
This fresh, easy salad is just the thing to shake you out of your winter blues; it's also a snap to put together. We love it for a satisfying lunch or light Summer meal. This recipe makes 2 salads.
PREP TIME
10 minutes
COOK TIME
15 minutes
Looking for inspiration? Try these recipes:
Onion and Cauliflower Biryani
Broccoli Cheese Soup
Caprese Chicken