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 Teriyaki Veggie Kabobs
For the marinade:
1/2 cup soy sauce or tamari
1/2 cup rice wine vinegar
1/4 cup honey or brown sugar
1 tablespoon freshly grated ginger
3 cloves garlic, minced

For the skewers:
1 pound boneless, skinless chicken breast, cut into 1 1/2" pieces
2 large bell peppers, seeded, cored and cut into 1" pieces
1 large red or sweet onion, cut into 1" chunks
2 medium-sized zucchini, cut into 1/4" rounds
Combine all marinade ingredients in a large non-reactive bowl and whisk well to combine. Remove about 1/4 cup of the marinade and set aside; you'll use this for basting the skewers later when they're on the grill. Add chicken to remaining marinade, toss to coat, cover and refrigerate for at least 1 hour but no more than 2 hours.

While the chicken is marinating, soak 8-12 wooden skewers in a dish of water so they don't burn up on the grill, or use metal skewers.

Once the chicken is ready, preheat your grill to medium. Thread chicken and vegetables onto skewers, distributing evenly. Grill for 12-14 minutes, flipping once halfway through cooking. Remove from heat and serve right away.
Grilled Teriyaki Veggie Kabobs
These sweet and savory skewers are a snap to put together and oh so healthy. We've kept the veggie combination simple with this recipe, but feel free to experiment with eggplant, cherry tomatoes or mushrooms. This recipe makes 4 servings.
1 hour / 0 mins
15 minutes
Looking for inspiration? Try these recipes:
Grilled Corn and Black Bean Salad
Roasted Beet Salad with Goat Cheese and Walnuts
Open-faced Roast Beef Sandwiches