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Welcome to Gardens to Tables Travel Articles Mii Amo's Red Rock Garden (and Gazpacho!)
Mii Amo's Red Rock Garden (and Gazpacho!) Print E-mail
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Written by Bekah Wright,   

Mii amo gardenAs 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.)

Though the local javelinas, deer and rabbits aren’t encouraged to visit, guests of Mii amo are always welcome to pop into the garden. Most visitors, though, enjoy the garden’s bounty in the Mii amo Café, one of the highlights of which is Chef Sicinski’s Tomato Gazpacho. Below is the recipe, which can be made with your own home-grown tomatoes or those from your local farmers’ market.

To learn more about Mii amo visit or phone 1-928-203-8500. Bekah's website, which looks at how luxury travel can be brought home, can be found at


by Chef Sicinski

10 Tomatoes (stem & core removed)
¾ Peeled English Cucumber
½ Small Red Onion
½ Red Bell Pepper
½ Bunch Cilantro
6 Fresh Basil Leaves
1Tbsp Oregano
2Tbsp Red Wine Vinegar
2Tbsp Rice Wine Vinegar
Dash Salt
Dash Pepper
Rough chop all ingredients. Add everything in blender. Blend to desired consistency. Season with salt and pepper. Adjust seasoning with vinegar.

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