Mii amo's Organic Chef Garden is located adjacent to the spa and provides many of the vegetables and herbs used in our cuisine. In the winter months, the garden produces lettuce, garlic, onions, leeks, carrots, broccoli, cauliflower and brussel sprouts. In the summer months, the garden is bountiful with heirloom tomatoes, Japanese eggplants, chilies, green beans, sugar snap peas, radishes, watermelon and basil. There are permanent beds for asparagus, strawberries and various herbs, including mint, rosemary, cilantro, oregano and thyme.
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. The Mii amo gardener spread 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.
Mii amo offers a garden and composting tour for guests to learn the benefits of eating organically, as well as tips on gardening and composting.