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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Roasted Pork Chops with Potatoes, Apples and Onions
4 boneless pork loin chops (4 oz each), trimmed of fat
8 small waxy potatoes, peeled and quartered (we used Yukon Golds)
2 cups baby carrots, washed
1 medium red onion, cut into 8 wedges
1 large baking apple, skin on and cut into wedges (try a Honeycrisp, Granny Smith or Braeburn for this recipe)
1 large clove garlic, finely chopped
1 tablespoon olive oil
Leaves from two thyme sprigs
1 teaspoon fresh rosemary, finely chopped
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Non-stick cooking spray
Heat your oven to 450 F. Spray a large glass baking dish with cooking spray.

In your baking dish, mix potatoes, carrots, onion, apple and garlic gently with your hands to combine. Drizzle with oil, half of salt and pepper and toss gently again to combine.

Bake 20 minutes and pull vegetables from the oven. Season pork chops with reaining salt and pepper. Sprinkle remaining herb mixture over pork chops. Nestle pork chops into vegetables and sprinkle with rosemary and thyme. Bake 15 to 20 minutes or until pork is no longer pink or meat thermometer inserted in center reads 160 F, and vegetables are tender. Let rest for about 5 minutes before serving.
Roasted Pork Chops with Potatoes, Apples and Onions
This one-pan meal has all the flavors of Fall and a quick prep time, so you can get on with your night while dinner is in the oven. Serve with a side salad for a complete meal. This recipe makes 4 servings.
15 minutes
40 minutes
Looking for inspiration? Try these recipes:
No-mayo Greek Pasta Salad
Mexican Shrimp Scampi
Easy Spring Salad