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 >
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Holiday Reset Chicken Salad
Ingredients
For the vinaigrette/marinade:
1/4 cup lemon juice
1/4 cup red wine vinegar
1/3 cup fresh basil leaves
2 tablespoons Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper

For the salad:
2 boneless,skinless chicken breasts
1 cup garbanzo beans, washed and drained (you can also use kidney beans)
8-10 cherry or grape tomatoes, sliced in half
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 cup frozen peas, defrosted (by all means use fresh peas if you can find them)
1/4 cup pomegranate arils (you can also use orange sections)
Directions
Make the vinaigrette/marinade: Add all dressing ingredients to a blender and blend until the mixture begins to thicken. Put in a non-reactive container and set aside.

Marinade the chicken: score the chicken breasts lightly and place on a plate. Drizzle both sides of the chicken with the marinade, and rub into the scores with your hands. Cover the chicken and let sit in the refrigerator for one hour. Don't let the chicken sit for more than an hour or the acids in the marinade will begin to cook the chicken.

To cook the chicken, heat your grill or grill pan to medium. Grill the chicken until the juices run clear, about 5 minutes the first side and about 3 minutes on the second side. Set chicken aside to rest while you assemble the salad.

To assemble the salad, distribute beans, tomatoes, cucumber, onion, peas and pomegranate arils evenly on two serving plates. Slice the chicken breast cross-wise and ad to the salads. Drizzle with dressing and serve chilled.
Holiday Reset Chicken Salad
This clean salad is loaded with protein, fiber and nutrients and is just what the doctor ordered after the holiday overindulgence. The vinaigrette doubles as a fantastic marinade for the chicken. Feel free to add a handful of broccoli florets or corn kernels, if you like. this recipe makes two salads.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
Caramelized Onion Breakfast Bake
Caramelized Onion Breakfast Bake
Tartiflette
Tartiflette
Spinach and Onion Pancakes
Spinach and Onion Pancakes
Nevada Fresh Pak