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.
Select at least one category at left
Oven Braised Chicken with Olives and Peppers
1 pound bone-in, skin-on chicken legs and thighs
1 cup all-purpose flour
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 red or yellow bell pepper, cored, seeded and thinly sliced
1/2 cup pitted Kalamata olives
4 cloves garlic, minced
1 14-ounce can chopped tomatoes with juice
1/2 cup dry red or white wine
Salt and pepper, to taste
1/2 cup chopped fresh Italian parsley
Preheat your oven to 375 F.

Heat an oven-proof, large, heavy skillet to medium-high and add olive oil. Season chicken with salt and pepper and place chicken in a resealable plastic bag along with flour. Shake well to coat all sides of the chicken; remove chicken from bag and shake off excess.

Sear chicken in the pan until the skin on all sides begins to brown. This should take about 5 minutes total, flipping the chicken once in the middle. Note that you do not want to cook the chicken at this point, only brown the skins to sear in the juices. Remove chicken from pan and set aside. Add onions and pepper and cook for 5 minutes, until the vegetables begin to slightly brown and soften. Add garlic and cook for one minute more. Deglaze the pan with wine, making sure to scrape the brown bits off the bottom of the pan with the back of a wooden spoon. Add tomatoes to pan and stir gently. Place chicken pieces and olives into pan.

Put pan into the oven and cook for 45 minutes, or until the chicken's juices run clear. Remove from oven, adjust seasoning with salt and pepper and garnish with parsley. Serve immediately.
Oven Braised Chicken with Olives and Peppers
If you're looking for super flavorful, falling-off-the-bone chicken surrounded by an herbacious, tomato-based sauce, look no further. In spite of it's elegant appearance and amazing flavor, this recipe can be put together quite easily. This recipe makes 4 servings.
20 minutes
1 hour / 0 mins
Looking for inspiration? Try these recipes:
Red Kale & Red Pepper Frittata
Broccoli, Cheese and Onion Strudel
White Onion Frittata