Growing up, we were considered to be the country mice of the extended family as we lived on a one acre plot about 45 minutes from the “big city.” All of my cousins, aunts, and uncles lived on medium sized suburban city lots, and it was just understood that we lived in the wild, though my family religiously mowed the lawn at least once a week spring through fall.
Our huge expanse of a front yard was mostly lawn, as was our back yard, and even though we had fir, cedar, and fruit trees placed sporadically about, our street was about as suburban as you can get in the middle of the country.
It wasn’t until I moved to a small suburban apartment complex with an almost perfectly manicured lawn and grounds that I began to realize the similarities between the two places and started wondering what truly is wild.
In comes William Robinson — with Rick Darke — and The Wild Garden. William Robinson pioneered the naturalistic gardening style in Britain (home of the perfectly manicured lawn and sculpted boxwoods), and his style continues to influence gardeners across the globe today.
Timber author Rick Darke updated Robinson’s classic with gorgeous new photography, and some introductory chapters, and he has recently written an article for The American Gardener magazine that describes exactly “What is Wild?” (Link goes to a PDF.)
William Robinson and Rick Darke have shown me that you don’t have to live in the country to have a naturalistic, “wild” space.

Not that there’s anything inherently wrong or weird in liking Martha’s mag. It’s just that I’m 26, male, and I really love eating $4 burritos. So I’m not exactly Martha’s target audience. But, I can’t stop myself from admitting that it is a really good magazine. Let’s use the newest issue as a sample. There’s a story near the front detailing simple-to-make lobster recipes (lobster pot pie!) Later, a section outlines how to host a lobster bake. Then the back page is devoted to something called vanilla-raspberry sundaes with spoon-shaped cookies–so you make cookies that look like spoons, eat a sundae with the utensil you just baked, and then eat the “dishes.” Those three pieces work together to create this imagined celebration of summertime eating.