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
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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Baked Dijon Chicken Breasts with Sautéed Veggies
Ingredients
For the chicken:
4 tablespoons olive oil
4 tablespoons Dijon mustard
4 cloves garlic, peeled and minced
Juice from 1 fresh lemon
1/2 teaspoon sweet paprika
4 large boneless, skinless chicken breasts
1/4 cup chicken stock or dry white wine
Salt and pepper, to taste
2 tablespoons fresh chopped parsley, for garnish

For the veggies:
1 tablespoon olive oil
2 zucchini or Summer Squash, sliced into 1/4" rounds
1/2 yellow or sweet onion, sliced
2 cloves garlic, minced
Salt and pepper, to taste

Steamed white rice, for serving (optional)
Directions
Make the chicken: Preheat your oven to 400 F.

Combine the oil, mustard, garlic, lemon juice and paprika in a small bowl.

Arrange the chicken breasts in a glass baking dish. Season generously with salt and pepper. Drizzle mustard sauce over the chicken breasts, making sure to coat the top of all the chicken pieces. Pour the wine or stock into the bottom of the baking dish.

Bake until the chicken's juices run clear (about 20-30 minutes, depending on the thickness of your chicken breasts). Remove from oven, cover with foil, and let rest while you make the veggies.

To make the veggies, heat a skillet to medium-high. Add oil, onion and zucchini and sauté for 4-5 minutes, until the onions are beginning to brown and the squash is tender but not mushy. Add garlic and cook for one minute more. Remove from heat.

To serve, add a scoop of rice to a plate and top with some veggies and a chicken breast. Spoon some of the sauce from the baking dish over the chicken and garnish with parsley.
Baked Dijon Chicken Breasts with Sautéed Veggies
This light and healthy recipe makes an easy dinner that will leave you feeling satisfied and good. We've used zucchini in our version but yellow summer squash works just as well. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Open-faced Eggplant Parm Sandwich
Open-faced Eggplant Parm Sandwich
Slow Cooker Beef and Sweet Potato Stew
Slow Cooker Beef and Sweet Potato Stew
Spinach Manicotti
Spinach Manicotti
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Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak