Wildland Gardens

In wildness is the preservation of the world – Thoreau

April recipes

last of the purple sweet potatoes

Oh the purple sweet potato! The other colors will work too, but there’s something about the purple one (it’s less mushy?) that makes it perfect for sweet potato fries. Because they are purple you can’t look for “golden cooked” so look instead for a crispy, dry texture to tell you that they’re done. Or pop one in your mouth and follow your sensation- intuition.

  • purple sweet potatoes
  • olive oil
  • salt
  • garlic powder


  • white balsamic vinegar


  • 1/4 rice vinegar
  • 4 Tbsp soy sauce

Peel purple sweet potatoes and cut into fries, round chips, or cubes. Toss with olive oil. Lay onto a foil lined pan, spread them out so they are not overlapping. Broil on low (stay near the oven because they cook fast). After 3-6 minutes remove and flip them– you want them to be crusty rather than oily or wet looking. Broil another 3-6 minutes. Remove. Sprinkle with salt and garlic powder. Serve hot with dips or with an omelet or cold on a salad.


spring green salad

Our greens are so delicious (and I am just being flat honest here), that I eat them plain with a little lemon and olive oil. But throw in some cheese and nuts and you’ve got a fancy salad.

  • salad mix
  • hard cheese- asiago, parmesan, goat gouda (my personal favorite)


Add any or none of these: green onions, dill and other herbs, pan heated and chopped walnuts, almonds, or sunflower seeds, peeled green apple



  • 1 clove freshly minced garlic
  • juice from 1/2 a lemon
  • 1/2 C olive oil
  • pinch sea salt
  • pinch pepper


  • any vinegar dressing: balsamic, or red wine vinegar and olive oil.



I could write a poem to kale. I love it that much. There’s no vegetable dish that can’t also include kale. Put it in soups, salads, pasta… This is a recipe for my standard kale dish. Quick, easy, and you can eat it pretty much every day (which I have done).

  • kale (or collards), chopped
  • onion, chopped small
  • 1/4 olive oil
  • 1 Tbsp (or more) cumin seeds
  • pinch red chili pepper flakes
  • pinch salt

Sauté onions in olive oil over medium heat in a deep pan (that has a lid). Once they are soft add the cumin, chili pepper flakes, and salt. Stir. Begin adding the kale. It cooks down, so keep adding more, wait till it cooks down, and then add some more. Once all the kale is in the pan. Stir it well, put the lid on and turn the heat down to low. Let it sit for 5 minutes. Open the pan and stir. It’s done when the kale is soft.


herb grain salad

I make a big batch of this and have it for lunch throughout the week. You can substitute bulgur wheat for quinoa.

  • 1 C quinoa, rinsed
  • pinch of salt
  • 1 tsp turmeric powder
  • 1/4 C chopped nuts (macadamia nuts, walnuts, almonds, or sunflower seeds)
  • 1/4 C chopped dried fruit (raisins, cranberries, currants, or mango, apricot)
  • 1/2 C chopped herb (cilantro, parsley, and/or savory mint)
  • 1/4 C chopped green onion (optional)


  • 1/3 C rice or apple cider vinegar
  • 1/3 C olive oil
  • 2 Tbsp chopped fresh ginger root
  • 1 clove chopped garlic
  • pinch salt

Add two cups of water to the rinsed quinoa, turmeric and salt. Bring to a boil, stir, lower the heat and cover. Allow to cook on low for 20-25 minutes. Remove from heat. While the grain is cooking make the dressing so the flavors have a chance to mingle (this salad gets even better after sitting in the fridge for a day or two). You can let the grain cool or make the salad immediately while the grain is still hot. Mix all the ingredients, put into glass containers and store in the fridge. Best eaten at room temperature. Awesome on top of a green salad.


fish with herb dressing

This recipe is an adaptation of one by Nigella Lawson.  We all love it. Afton in particular is a fan of capers.


  • I usually use sockeye salmon. But you can also use tuna and/or swordfish.

Herb dressing:

  • 1/2 C olive oil
  • zest and juice of 1/2 a lemon
  • 1/3 C (or more) chopped savory mint and oregano
  • 3 Tbsp capers, drained
  • pinch salt and pepper

Make the herb dressing first so the flavors can mix. Cut the fish into 1-2 inch pieces or strips. Fry in a little olive oil. When using salmon, I leave the skin on and cook it skin side up first, and skin down second. Move cooked fish onto a plate and pour the dressing onto the fish. Serve hot.

May Recipes


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