The Wild River name was inspired by our farm’s location alongside the Yuba River which surges out of the rugged Sierra Nevada Mountains into the fertile Sacramento Valley in Northern California. For more than a century, gold miners, politicians and farmers have tried to tame the 10-year flood cycle of the river’s south fork. Our family took a different approach. Led by our patriarch, Gordon Noland, we progressively changed our agricultural practices to adapt to the nuances and rhythm of the river. As a result, Wild River’s orchards and vineyards thrive, naturally nourished by the highly fertile, nutrient-rich topsoil deposited by the river’s overflow.
Our family has farmed this land for over five decades. Our hands have designed the state of the art irrigation system, planted, pruned and harvested the fruit. Unlike large corporate farms, we know the provenance of each piece that carries the Wild River™ label and we proudly guarantee our product’s incomparable quality for you and your family to enjoy.
Welcome to Wild River.
The Noland Family
Our Family Recipes
There are a few special family recipes that have been passed down from generation to generation. To show our appreciation for your support of Wild River, we would like to share them with you! Enjoy.
1 ½ cups organic sugar
1 ½ cups water
¼ cup lime juice
9-inch graham cracker crust pie shell
Boil sugar and water mixture for 5 minutes
Puree kiwi in food processor to equal 2 cups
Add sugar mixture and lime juice to pureed pulp
Pour into 9-inch square baking dish and freeze for 1 hour
Beat partially-frozen mixture in mixing bowl until smooth, light, and airy
Pour into 9-inch graham cracker crust pie shell and freeze for 2 hours
Garnish with fresh kiwi and strawberries when served
2-3 tablespoons red onion (finely diced)
½ jalapeno pepper (seeded and minced to taste)
3-4 tablespoons cilantro
Organic Sour Cream (optional)
Mix ingredients and squeezed lime
Let sit for 1-2 hours to blend flavors
Optional: Serve over organic sour cream
2 medium organic kiwifruit (pared, halved, and thinly sliced)
1 cup organic strawberries (hulled and sliced)
¼ cup light raspberry vinaigrette dressing
½ cup crumbled goat cheese
2 tablespoons slivered almonds
Place greens, kiwifruit, and strawberries in a large salad bowl
Add dressing and toss well
Sprinkle with cheese and almonds
Serve immediately. Makes 4 servings.
Grilled: Cut pluots in half and brush with equal parts honey and Dijon mustard. Grill until browned on both sides.
Glazed: Halve and pit pluots and put, cut side up, in a pie pan. Spoon apricot jam or orange marmalade generously over the top and broil until bubbly and browned. Serve over plain yogurt sweetened with jam or marmalade. Sprinkle with granola.
Brûléed: Spread sliced or bite-size chunks of pluots in a shallow baking dish and sprinkle with brown sugar. Broil until bubbly and browned. Serve hot with vanilla ice cream or sour cream.
In salsa: Use chopped pluots instead of tomatoes in fresh salsa; mix with lime juice and chopped chiles, onion, and cilantro. Great on grilled meats of all kinds.
In salad: Add sliced pluots and crumbled blue or feta cheese to organic baby greens. Dress with a light balsamic vinaigrette.