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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Weeknight Chicken Tacos with Avocado Mango Salsa
For the salsa:
1/2 red onion, finely chopped
1 teaspoon jalapeño, minced (add more if you want to really heat things up)
1 barely-ripe avocado, pitted, peeled and diced
Meat from 2 mangos, diced
2 teaspoons red-wine or cider vinegar
Juice from 1 fresh lime
Handful of fresh cilantro, chopped

For the tacos:
8 8-inch flour tortillas
1 pound boneless, skinless chicken breast, cut into 1" pieces
1 small Anaheim pepper, cored, seeded and sliced
1/2 red, white or yellow onion, diced
2 cloves garlic, minced
2 tablespoons vegetable oil, divided
2 teaspoons chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
1 small tomato, chopped and fresh chopped cilantro, for garnish
Make the salsa: In a non-reactive bowl, combine all salsa ingredients and fold gently to combine. Cover and refrigerate for at least one hour and up to three days.

Heat a large non-stick skillet to medium and add 1 tablespoon oil. Fry tortilla shells, one at a time, for 1 minute, turning halfway through with kitchen tongs. The shells should be slightly crispy but still pliable. As each shell is cooked, fold in half gently with the tongs and drain on paper towels, folded side up.

In the same skillet, add 1 tablespoon oil. Add chicken pieces, season with salt and pepper and cook for 4 minutes, turning pieces once with kitchen tongs. Add onion, pepper, cumin and chili powder and cook for 4-5 minutes more, until vegetables begin to slightly brown and chicken is cooked through. Add garlic and cook for two more minutes. Remove from heat and season with salt and pepper to taste.

To assemble the tacos, add a scoop of the chicken mixture to the bottom of each shell. Top with a scoop of salsa and garnish with tomato and cilantro. Serve immediately.
Weeknight Chicken Tacos with Avocado Mango Salsa
These sweet and savory tacos come together in a snap, perfect for those busy weeknights. You can swap in shrimp for the chicken in the filling, and you can swap in pineapple chunks for the mangos, if you like. This recipe makes 8 tacos.
10 minutes
20 minutes
Looking for inspiration? Try these recipes:
Summer Strawberry Salad with Candied Walnuts and Balsamic Vinaigrette
Grilled Herby Eggplant
Chicken Marsala