By Roger Naylor

Everybody loves the Arizona desert in winter. That especially includes farmers and gardeners. While much of the country is covered with snow, during the winter harvest, crops are still being harvested all across the southern half of Arizona.

In fact, Arizona keeps the rest of the nation healthy all winter long. If you eat a salad in winter, chances are it came from Arizona. More than 90 percent of all leafy vegetables consumed in this country from November to March are grown in Yuma. It’s all thanks to abundant sunshine, exquisitely mild temperatures, and a lack of hard freezes.

Those same conditions keep the winter gardens overflowing at Castle Hot Springs. That means the fresh, healthy food—harvested just footsteps from the restaurant kitchen—is a year-round treat at the resort.

Winter Harvest at Castle Hot Springs

For Ian Beger, Farm Director at Castle Hot Springs, winter is an exciting time. The season is all about roots and shoots. Assorted root vegetables are among the crops that not only survive but even thrive, in the Arizona desert.

“Our carrots really sweeten up in cooler months,” says Beger. “Along with our turnips, radishes, and beets. Brassicas like kale, broccoli, and cauliflower produce all winter long for us and become sweeter with cooler temperatures.”

That attention to detail is typical of the care that goes into every single crop at the resort. While most farmers may focus solely on the quantity of their crop yield, for Beger the quality is just as important. He works closely with the chefs at Castle Hot Springs as they plan their menus. It is a collaborative effort, to choose which varietals work best with particular recipes. Beyond farm-to-table, Castle Hot Springs offers a seed to table experience.

Everything grown on the resort’s property is meant to make an impression when it lands on a guest’s plate. Needless to say, the flavor profile of each item plucked from the garden is crucial. That can be impacted by a variety of factors including the mineral-laden natural spring water used for irrigation, the richness of the soil loaded with organic matter, and the cooling temperatures. Beger stays very attuned to that cycle.

“Not only do we have fresh fruit and vegetables all year round but something is always at their absolute best,” says Beger. “In October it’s snap beans, in November it’s lettuce greens. Most of our citrus ripens out from November to March. So we can grow year-round and something is always at its prime, which is great for us and our guests.”

Gardening Techniques

Gardening techniques don’t change much in the winter, although less water is required. At Castle Hot Springs they already practice regenerative agriculture, which keeps them in harmony with the seasons and cycles of nature. It all begins with the rebuilding of the soil by adding organic matter. When the soil is healthy, it is alive with microorganisms like earthworms, fungi, and bacteria. Keeping the soil covered with crops, even throughout the winter, retains moisture and strengthens the soil. Not only is this technique good for the planet, but this also helps produce healthy nutrient-dense food.

The popular Farm Tours also continue on a daily basis through the winter as well. Exploring the sustainable three acres of farming space allows guests to reconnect with their food in a way that most of society today cannot. When you can touch and smell and taste the crops in the field in the morning, you develop a remarkable appreciation of them later in the day after they have been expertly assembled and prepared as a meal in the restaurant.

And don’t worry about missing out on any of your favorite dishes during your winter stay at Castle Hot Springs. They maintain multiple greenhouses on the property to make sure they are always well stocked with staples such as fresh tomatoes, cucumbers, peppers, and basil.