Our garden was first planted in 2006 in the corner of what was once a cattle and horse corral located just beyond the Lodge compound on Beach Road. It has been a USDA certified organic since 2008 and has grown to a half acre of raised beds, perennial plantings, native items, citrus, blackberries, a diversity of seasonal herbs, vegetables and flowers, and a rotating variety of cover crops to enhance our sandy soil. This is all complemented by an intensive soil composting program from kitchen peelings, shredded office paper and organic materials.
Our Chef and Head Gardener plan each season’s planting, from the selection of seeds and plants to harvesting and the farm-to-table integration of garden foods into guest meal menus.
Garden Walks with our gardener or a naturalist are a favorite guest activity year-round.
Gardener, Melissa Stiers
Melissa embarked on a path to radically simplify her life several years ago and it has led her to the gardens of Little St. Simons Island. She left her reporter’s life in the city to begin a transition “back to the land” with her husband and daughter on a 40-acre parcel near Jesup, Georgia. There, she’s been building soil from sand and growing food for her family. Her rustic lifestyle enables an intimacy with the environs and an opportunity to become versed in the native plants and wildlife of the coastal plains. She draws on that knowledge as well as her experience living on a farmstead in the Shenandoah Valley of Virginia and her study of permaculture to tend the native, heritage and organic vegetable gardens of Little St. Simons.