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Dana

@wildgrasskitchen

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Farmer 👩🏻‍🌾 Forager 🌿 Foodie 🥘 and a bit of a kitchen witch 🔮
🌸 Come live well with me 🌸

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Mushroom mama 🍄
whippin’ up some tinctures for your skin suit 🌸

Coming soon to the cupboard near you 🤟🏼

📸 @brittanynofomo taken in Punta Mona by @wildgrasskitchen

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6 years ago

I’ve been loving working with Surinam cherries - aka acerola❣️

The flavor is so complex. A bit bitter, tangy but deep. It tastes as rich as its pigment.

Our tree by the beach is popping OFF right now and I felt like a little girl running around barefoot with cherries falling out of my pouch.

These bad boys are suuuuper rich in vitamin C, making it a perfect tincture to add to any routine... or cocktail 🌸

It has the most delicate little pink flowers and the birds love snacking on them too. Mmmm. I love you, acerola ♥️ taken in Punta Mona by @wildgrasskitchen

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6 years ago

I’M BACK, BABY! 🥬
And better than ever, in the full swing of the tropical edition. Cultivating my power and honing in on my craft, stewarding the land and harvesting beautiful herbs to bring back to my friends in bottles 🔮

Stay tuned. For real this time I swear.

📸 @brittanynofomo taken in Punta Mona by @wildgrasskitchen

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6 years ago

“We don’t even have carrots, and it STILL looks good!” - @ham.bone_ 🥕

#alohafriday🌺 !!! My favorite part of the week. I’d get to drive the box truck full of our harvest to town, and spend the day seeing (or imaging) the smiles of our community, just as stoked on our bounty as we are.

It’s fun to work the market with different people; to see the dynamics of creativity, control and vision between two farm hands in a big wooden box in downtown Olympia. The one time I got to work with Hannah, we set up seemlessly, matching each other’s every thought and direction. It was the first time I was done 30 minutes early! Though I of course missed shit-talking @zzybalubah 😜

Market was a sacred day; a break from the wind, sun or rain in the field. It was a day where I got to listen to my music, drink my coffee, and bestow the beautiful gifts of mama earth upon all sorts of humans. I love the chances I get to take in this job. I love the way I get to express myself. I love playing with dirt! ♥️👩🏻‍🌾 by @wildgrasskitchen

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6 years ago

Pickling cucumber 🥒

In the middle of the season, we start every Monday, Wednesday, and Friday with pickles. Two fields. Twelve beds. 600 feet long each.

Knees in the mud of the morning not touched yet by the drying sun, we hunt.

The perfect pickle might seem rare, but it depends on your perception. 🤔

Are you looking for a mini; just the right size to be amply stuffed into a jar of sweet gherkins? Perhaps you need smalls; a quart of crisp, identical dills. Mediums and larges are right if you intend to pickle spears.

Our eyes are peeled just right to hunt between the myriad shades of green; always finding you
your perfect pickle. ✅

It sometimes takes the first three hours of our day. The pickle pick stretches for months. Our eyes go crossed from our pursuit, and often it seems without end.

But one day, when the vines are shriveled and the sky is grey, we’ll pop the top on a jar of these beauties. And each time our teeth crunch through that tangy, juicy cuc, we will be thankful for the fruits of our labor, that feed us well into the next year.
Summer’s vibrant spring contained in one refreshing little cylinder.
💚 The pickling cucumber. 💚 taken in Rising River Farm by @wildgrasskitchen

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6 years ago

The endless possibilities of chia pudding 😍 .

Did you know 🤔 this simple dish costs less than $1 per serving and will keep you full and energized all morning long. Not only is it chocked full of protein, fiber, and healthy fats- it’s also PACKED with vitamins, minerals, and antioxidants! This lil dish fights inflammation, depression and anxiety, and gives you nice clean energy. Helloooo every day breakfast 👅
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#Vegan, #glutenfree, #keto and #paleo friendly! (And it is somehow absolutely delicious)
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Recipe here!
• 1 can coconut milk
• 1/2 cup chia seeds
• 3/4 coconut milk can filled with water
• sprinkle of pumpkin seeds
• sprinkle of flax seeds
• turmeric
• cinnamon
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Dump the coconut milk into a big ol’ mason jar. Then fill the can 3/4 of the way full with water. Shake it to get all that tasty coco goodness and pour that into the jar as well. Pour in chia seeds and stir. Stir a few more times over the next 10 minutes, to ensure the chia seeds don’t clump together all funny. When your chia is gelatinized, stir in turmeric and cinnamon to your liking. (Make sure to use a turmeric blend OR sprinkle some black pepper in too. Your body needs both to absorb the curcumin from the turmeric. That’s da good stuff that fights inflammation) When you’re happy with the flavor, add in your seeds. If you want a sweeter, more dessert-like pudding use less, but if you’re going for a heartier, more savory pudding, go a little heavier. Now eat some on the spot or pop that baby in the fridge. Voila! Makes 3-6 servings, depending on how you make your bowls. Top with whatever the heck you want and enjoy 🥰 by @wildgrasskitchen

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7 years ago

I spent so many hours trying to make an educational video today and here’s what we’ve ended up with. Welp. by @wildgrasskitchen

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7 years ago

Hi friends! Allow me to introduce myself.
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. 🍎 My name is Dana and I am 26 years old. I began my plant-based journey almost 4 years ago and have since traveled around the world on barely a dime, where I’ve learned how to eat real foods every day, cheap and easy. .
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🍎 I was trained years ago in a vegan kitchen at a yoga retreat center in Mexico, and have since tailored my diet to work for me. I’ve learned that there is no universal diet that works for everyone, and listening to your body is the best thing you can do for yourself. I mean listening to your true inner voice- not the one telling you to have truffle fries on a Tuesday night. Though that’s perfectly alright once in a blue moon 😜 .
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🍎 Now I live in the Pacific Northwest and work full-time on an organic CSA farm. It’s only a Spring-Summer-Fall job so I currently have lots of time to share my knowledge with you! And though I’m up to my ears in produce during the season, I’m currently getting my veggies from the store just like you, so I’ll only be sharing recipes with ingredients that I know for a fact are accessible for the commoners such as me 😭 .
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🍎 This account is going to give you insight on how to feel AMAZING and how to keep your belly and wallet full, especially if you are only cooking for yourself or a few others. I’m stoked to share recipes with you via full videos, which will be coming soon. I’ll be focusing on bringing bad-ass gourmet recipes to your every-day. Weeknight meals can be lavish AND easy! Follow me to find out. .
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🍎 Stay tuned, my foodie friends. This is going to be a wild ride 🌿✨ by @wildgrasskitchen

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7 years ago