Our "Seed to Table" Story

Little St. Simons Island (LSSI) is a privately owned, 10,000 acre barrier island eco-lodge resort in Coastal Southeast Georgia.   Accessible only by boat and limited to 32 overnight guests each day, LSSI’s deserted beaches, dense maritime forests, and vast saltmarshes offer guests extraordinary opportunities for bird watching, wildlife viewing, fishing, hiking, and kayaking.

The Certified Organic Garden at LSSI is dedicated to the research and demonstration of organic crop methods for coastal southeast soils, while providing the best possible produce for the guest meals on the island.

The garden produces 75 different varieties of fruits, vegetables, herbs, and flowers year round and creates a living classroom for our guests to learn about organic gardening and composting.

We accomplish organic growing here by using vermicomposting “red-wiggler” worms to break down our food waste and shredded office paper into a nutrient dense and biologically rich soil amendment.   Known by growers as “black gold”, the worm castings, along with carefully tended soil building techniques, make it possible to grow food here (at the beach) without the reliance of synthetic chemical fertilizers and harmful pesticides.

The organic garden has evolved since the first seed was planted in 2008 to include intensively planted raised beds, traditional field crop space, herb gardens, and an orchard of citrus, figs, and berries.  We are thrilled to participate in the sustainable food movement in the Southeast and love to share what we learn with our guests and the greater community of gardeners and friends.

We intend to use this blog to share our daily experience of our “seed to table” garden project.  From season to season, what and how we are growing, guest activities in the garden, and of course the inspired and healthy ways our chefs celebrate the harvest each and every day in the LSSI Kitchen. 

The LSSI "Seed to Table" Team:  Gardener Amy Schuster and Chef Matthew Raiford, and Sous Chef Paula Garrett

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