Golf Course Management

JUL 2019

Golf Course Management magazine is dedicated to advancing the golf course superintendent profession and helping GCSAA members achieve career success.

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Page 36 of 139

e presence of hyper-local vegetables on the restaurant menu yielded such a posi- tive response that the horticulture depart- ment was inspired to expand the vegetable production. Not only is it a unique and sustainable project, but it also represents a return to the roots of the property that was historically farmed by local legend Bill Mat- tick. Guided by Walter and led by head hor- ticulturist Emily Peltier, the team aims to grow fresh produce for the kitchen through- out the year. Providing a supply of seasonal vegetables in a consistent manner requires careful planning and patience. Starting with an original "wish list" from the kitchen, the garden developed through trial and error, with successes beyond expectation. Over time, the planting plan has been carefully honed to represent a balance of How does your garden grow? The fairway-to-table program at Cordova Bay Golf Course in Victoria, British Columbia, just keeps growing. A new garden along the seventh fairway was constructed in the offsea- son and planted in March. The new garden will serve primarily as a potato patch, with a few rows of onions and flowers for diversity. The location left of No. 7 fairway was originally a sod nursery but years ago naturalized into rough and out of bounds. An open and sunny spot, it's free-draining, with easily adapted existing irrigation. Cordova Bay staff produced all the in-house topsoil from the course's compost program. Soil was laid 18 inches thick in order to avoid the need for spraying or removing the turf underneath. Paths were covered with recycled cardboard topped with three inches of bark mulch for weed suppression. Six varieties of potatoes were planted late March just after garden completion, and the earliest Warba potatoes were being harvested in early June. The other harvests will be staggered through the season to ensure a steady supply of unique, garden-grown potatoes for the restaurant. Russian Blue, a purple-fleshed potato, is a favorite in the kitchen, as it remains a stunning shade of purple even after cooking. Sunflowers, alyssum and perennial flowers were planted to help attract pollinators to the new garden space. By adding this third garden space, including the main garden and plot at the maintenance shop, the course can better rotate crops through the season and maintain soil and plant health. — E.P. and D.P. 07.19 GOLF COURSE MANAGEMENT 35

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