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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Red Chicken Pozole
For the chile puree:
3 dried guajillo chile peppers, stems and seeds removed
3 dried pasilla chile peppers, stems and seeds removed
3 cloves garlic
1/2 white onion , chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons vegetable oil

For the stew:
1 whole chicken , cut into large pieces
2 15-ounce cans hominy, drained and rinsed
1 white onion, halved
4 cloves garlic
3 sprigs cilantro
1 1/2 teaspoons salt

For garnish:
1 white onion, finely chopped
Sliced radishes
3 limes, cut into wedges
1 avocado, pitted, peeled and chopped
Corn tortillas
Make the chile puree: Place dried chiles in a bowl and cover with boiling water for 25 minutes. dd mixture to a blender, along with the garlic, onion, cumin and salt. Blend until smooth. Strain the mixture through a sieve, making sure to press with the back of a wooden spoon to extract as much of the liquid as possible. Discard remaining solids. Bring a sauce pan to medium heat on the stove and add oil. Add the puree and simmer for about 5 minutes until the mixture thickens. Remove from heat and set aside.

Place the chicken pieces in a large pot and add enough water to cover. Add the onion, garlic, cilantro and salt; bring to a boil. Reduce heat, cover and simmer until chicken is falling off the bone, about 40 minutes. Remove the chicken from the pot and set aside until it is cool enough to handle. Strain the broth and discard solids.

Once the chicken has cooled, shred the meat with a fork; discard skins and bone. Add back to your pot along with the broth and chile puree. Simmer for 20 minutes. Serve immediately with garnishes.
Red Chicken Pozole
This spicy, savory stew is both rich in fiber and flavor -- and just tastes so good on a chilly evening. We've used chicken in our version, but pork shoulder is equally delicious. This recipe makes 6 servings.
20 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Summer Garden Bruschetta
Prawn Noodle Salad
Spinach and Egg Breakfast Sandwich