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Eco-friendly Locavore – Azalea Inn and Gardens

May 17, 2011 by Teresa Jacobson


Azalea Inn and Gardens "Locavore"

Jake shares irrigation tips with NOGS tour-goers

Eco-friendly simply means friendly to the environment while Locavore means one who eats food grown or produced locally or within a certain radius (usually 100 miles).  Azalea Inn and Gardens is both!

Several years ago we made the commitment with strong encouragement from our son, Joshua, to be more eco-friendly.  He contacted a local company to pick up all our recyclable products; he schooled us on cutting down our carbon footprint, on not contributing to our landfills and encouraged the change from tiny plastic bottles of boutique shampoo and conditioner to refillable pumps in the shower and offering guests the opportunity to use towels and sheets for more than just a day.   The first month of recycling alone reduced our curbside trash pickup from three large city-provided containers to only one.

Emboldened by the encouragement and positive reception of our guests, we began casting about for more ways to engage in sustaining our environment.  A garden of produce seemed to be a logical step for our inn.  Last year we planted a small summer garden of cherry tomatoes, beefsteak tomatoes, a few cantaloupes and herbs.  Our winter garden had brussels sprouts and collard greens, cauliflower and broccoli.  This year we committed to BIGGER and that’s what we got!  Adam Mentzer, a local farmer, help build and plant our “Garden of Eating” and MY, OH MY, how it has grown.  Let’s take you on a journey of growth for our mini-farm in the city from inception through May 5, 2011, in pictures.

Inception: March 18, 2011, First planting March 23, NOGS Tour of Gardens April 29, and May 5, 2011 as another marker.






What could be better than a first-hand experience in our gardens, and the first sweet taste of vine-ripened tomatoes? Book your stay now at our  Savannah, Georgia Bed and Breakfast to enjoy the bounty of the garden. Located in the historic district of Savannah, GA, Azalea Inn and Gardens is the premier destination for earth to table dining at breakfast!



Welcome to Our Garden of Eating – Part 1

April 5, 2011 by Teresa Jacobson

[singlepic id=172 w=320 h=240 float=left]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.

[singlepic id=170 w=160 h=120 float=right]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.

[singlepic id=171 w=160 h=120 float=left]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.