As a fan of GardenstoTables, I keep an eye out for gardens during my travels. Mii amo, a destination spa at Enchantment, did not disappoint. Though the red rocks of Sedona hinted at dry heat, the area was lush with vegetation. Tucked away by the side of the spa was a pathway that led to an intimate, fenced-in garden with 60’ x 25’ dimensions. Propped up against the fence was the bicycle of Doug Copp, the local, organic gardener who lends his services to Mii amo’s herb-and-vegetable garden.

Copp was more than happy to give a tour of the garden, which was making the transition from winter to summer plants. He escorted me through the raised beds with their irrigation system. “Mii amo was looking for a more sustainable way to raise food,” Copp says, “so they started the garden in 2008.” Organic composting and a worm garden of little red wigglers was also part of the venture. “Mii amo believes in garden to table, then back to the garden,” Copp says of the philosophy behind the compost.

As for the plants they choose to grow, Copp says Mii amo Chef Steve Sicinski supplies him with a wish list that ranges from mint for mojitos to habanero chilis. In most cases, Copp starts the plants at his home from seed, then replants them in the garden. “People are always surprised to hear it freezes here six months out of the year,” he explains, which is also one of the reasons a floating row cover can often be found in the garden. (Click "read more" for rest of story and gazpacho recipe.)

As its name suggests, The Veggie Grill is big on veggies. What’s not necessarily as evident is that EVERYTHING on the menu is plant based – even the “chillin’ chickin” (which looks and tastes like chicken) – and that it’s presented in the form of comfort food, from the homemade lemonade to the sweet potato fries (high in vitamin A!).

Since obviously we at GardenstoTables are big fans of using the plants we grow or get at the farmers’ market to their highest potential, we talked to Ray White, operating partner and “grillin’ guru” for The Veggie Grill, and he was kind enough to share the recipe for their very popular All Hail Kale. Those who’d like to experience The Veggie Grill will find four locations in Southern California – with more to open in the next few years. (Click "read more" for recipe.)

Located on 1,200 acres in the Okanagan Valley of British Columbia, Predator Ridge (left) is blessed with a spectacular location – and, in Janice Stephens, a pastry chef who knows how to make the most of the orchards surrounding the property. Here is her recipe (and tips) for preserving peaches in a barbecue sauce sure to come in handy as we head into the summer months.

Sterilize jars and lids in the dishwasher if it has a sterilize cycle or submerge the jars and lids in a large pot of water and bring to a boil. (For recipe, click "read more.")