[SinglePic not found]I spent a bit of yesterday trying to take pictures of our garden… of eating… but found that the pictures were not inspirational. I squatted close to buds peeping from the grounds, noting the similarities between melon, squash and eggplant spouts. Beans, whether purple bush, yellow bush or Kentucky Blue, were equally difficult to differentiate. Thankfully, our consultant farmer, Adam, gave us a layout of the gardens. But still… my excitement at planting produce for use in the inn was not being magically translated to these flat images. I needed to be reminded of why we had undertaken such a large project for our tiny urban footprint.
I pulled pictures of last year’s bounty, and it short-lived existence, which produced the desired effect. I remembered. I can now compare our minimalist garden plot of last year to Azalea Inn and Garden’s new mini-mini farm situated in the tight space that comprises the long narrow building lots of the downtown historic Savannah and the incorporation of the old plot in a new and more productive way. Last year’s “Let’s give it a whirl” garden yielded an abundance of tomatoes (Sweet 100′s, Big Boy, Pink Brandywine, to name a few), fragrant basil, tarragon, sage, dill, chives, garlic chives and lavender, a tiny crop of green peppers, one lone stalk of asparagus, scallions, and near the end of summer, six cantaloupes of varying sizes.
We put our largesse to good use: roasted cherry and yellow teardrops tomatoes for Eggs Pomodoro, chopped herbes into everything imaginable, used up the bell peppers in two batches of Confetti Potatoes, left the asparagus for next year (hopefully), and served the cantaloupes proudly mixed with watermelon and topped with a ginger-lime syrup (house made, of course). We were quite frankly sad to turn the earth over at the end of the season and return to buying produce.
In early March of this year, we attended a “Met Your Makers” dinner at the local “earth-to-table” restaurant, Cha Bella, to meet the producers /growers of all things nurtured by the earth (or nutured in loving hands of dairy farmers and artisan bread craftsmen) and used at the restaurant. There we met Adam Metzger of Adam’s Farm, the young up and coming hydroponics producer of all things vegetable for use at Cha Bella. Adam was more than willing to take on an urban garden project in historic Savannah, as long as we were willing to get dirty too.
Part 2: Design, build, plant. Coming soon.
Here I am again. I’m sure you sympathize with my plight – experiencing two wine trade shows in 10 days – tasting more wines than I have fingers or toes – being solely responsible for sampling and eventually purchasing the wines upon which Azalea Inn and Gardens must rest a portion of her reputation. Sigh. 
The continuing tale of innkeepers, Teresa and Jake of 
of her lunch. We mentioned that we had stopped earlier to which she quickly replied – it had been so quiet I thought I would grab some lunch! She hurried around the counter and offered us samples of anything, and 
everything! What to choose? Milk-based flavors of Lavender, Pistachio, Toasted Almond, and Coconut. Fruit-based flavors of Pear, Blood Orange, Mango and Sour Cherry.
In the meantime, potatoes progressed, quiches puffed nicely, coffee laboriously brewed, and watermelon and kiwi were prepared for the plates – though we did change the plan a bit. The white-chocolate cranberry scones would not be ready for the first seating – oh well – I simply erased it off the menu! The breakfast table was full of merriment as a fire alarm kept ringing off and on in a first floor 
room – the shower was creating too much steam and with no exhaust, the poor wife kept opening the room door and fanning it back and forth until the alarm stopped only to start up again when she shut the door. We told the story of the unfortunate critter each time a guest came down for coffee and chuckled at the obvious observations of possibilities – squirrel stew, squirrel fricassee, etc. The third quiche made it to the grill shortly before the first breakfast guests arrived, and after setting breakfast on the table Teresa zipped out to the grill with the first batch of scones and managed to deliver a plate full to the table shortly before the second seating arrived. They were heavenly and just what we all needed – a sweet pick-me-up!
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