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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Baked Penne with Chicken and Broccoli
3 cups broccoli florets
1 pound penne
3 tablespoons butter or olive oil
3 garlic cloves, minced
3 tablespoons flour
1 1/2 cups low-sodium chicken stock
1 1/4 cups 2% or whole milk
1 1/2 teaspoons crushed red pepper flakes
1 1/4 cup grated Fontina cheese, divided
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 cups shredded chicken breast (we used the meat from a store-bought rotisserie chicken)
1/4 cup Panko breadcrumbs
Salt and pepper, to taste
Pre-heat oven to 350 degrees.

Blanche the broccoli. Bring a large pot of salted water to a boil and prepare a bowl of ice water. When the water is boiling, add the broccoli florets and cook for one minute until bright green. Use a slotted spoon to transfer the broccoli to the bowl of ice water. Once broccoli is completely cooled, drain well and set aside.

Return the water in the pot to a boil and add the penne. Cook until very al dente (approximately 7 minutes), strain and return penne to the pot.

Make the cheese sauce. Melt the butter or oil in a medium saucepan. When melted, add the garlic and sauté for 1 minute until fragrant. Whisk the flour into the butter and garlic to form a roux. Cook, stirring constantly for 1 1/2 minutes. Slowly whisk in the chicken stock, milk and crushed red pepper. Bring the sauce to a simmer, whisking regularly, until thickened. Remove the sauce from the heat and add 1 cup grated Fontina, 1 cup mozzarella, and 1/4 cup Parmesan. Stir until the cheese has fully melted. Season to taste with salt and pepper.

Add the broccoli and shredded chicken breast to the pot with the penne. Pour the cheese sauce on top and stir to combine, making sure everything is well coated in sauce.
Transfer to a medium baking dish and sprinkle with the remaining 1/4 cup Fontina, 1/4 cup Parmesan, and Panko crumbs. Transfer the pasta to the oven and bake for 25 minutes until the cheese is melted and bubbling. Serve immediately.
Baked Penne with Chicken and Broccoli
This warm and satisfying comfort food is perfect for a chilly evening and a great way to get some veggies into your kids. We love taking this recipe to potlucks -- it's always a crowd-pleaser. You can use whole-wheat pasta to up the fiber content, if you like.
15 minutes
40 minutes
Looking for inspiration? Try these recipes:
Chicken Stew with Red Onions and Carrots
Roasted Red Pepper Soup
Roasted Balsamic Onions