Did you know that Mii amo has its very own organic garden on property? We recently interviewed with Gardener Doug Copp to learn more about the garden’s history and the many delicious varieties of produce grown each year.
In 2007, organic gardener Doug Copp was hired to design and develop an organic garden on Mii amo‘s grounds. The first harvest was collected in 2008 and the garden has been providing produce to Che-Ah-Chi, Tii Gavo and Mii amo Café ever since. Mii amo’s organic garden is located adjacent to the destination spa and supplies many of the vegetables and herbs used in our intelligent cuisine. In the winter months, the garden has produced lettuce, garlic, onions, leeks, carrots, broccoli, cauliflower and brussels sprouts. In the summer months, the garden has been bountiful with heirloom tomatoes, Japanese eggplants, chilies, green beans, sugar snap peas, radishes, watermelon and basil. Passionate about sustainability, Mii amo composts in two different manners. The compost heap includes green waste from the Mii amo kitchen, landscape materials from Enchantment Resort, and garden waste from the Chef’s Garden. Following the standard methods for organic composting, brown and green material is mixed with water and the heap is turned periodically. The second type of compost is the worm bin, known as vermicomposting. This bin is underground next to the compost pile, where the worms like the dark, moist environment. Doug regularly spreads the regular compost throughout the raised garden beds, but uses the worm compost in each hole where the plants are placed. Flowers growing in pots are also spread throughout the garden, attracting beneficial insects to encourage pollination and control predatory insects.
Mii amo offers a biweekly garden and composting tour for guests to learn the benefits of eating organically, as well as tips on gardening and composting.