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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36 GOLF COURSE MANAGEMENT 07.19 — celeriac and salsify. Unusually coloured or shaped produce help the kitchen make the biggest impact on the plate. Russian Blue potatoes, for example, are a deep pur- ple color that makes them unmistakable as a garden product. Round, bite-sized Paris Market carrots are cooked and served very simply to preserve the unique shape. But, no matter the variety, the quality and flavor of home-grown produce speaks for itself. As each season goes by, the "Fairway- to-Table" program evolves and gains mo- mentum. ƒe dedicated growing space has expanded to include a secondary garden where squash and potato crops are rotated. A third area opened just this spring, pri- marily to serve as a potato patch (See "How does your garden grow?" Page 35). ƒe over- all growing space totals more than 10,000 square feet. Each year the growing process begins with seed starting in February, made possible by the recent addition of a small 16-by-20-foot heated greenhouse purchased through Costco. ƒis space helps to extend our production season, allowing us to pro- vide tender herbs, greens and some warm- season crops to the kitchen through the coldest months of the year. Harvesting far and wide Included in Walters' wish list is an herb and edible-flower garden close to the club- house so his staff has easy access to read- ily used herbs. Outside the kitchen door, woody herbs like oregano, sage and rose- mary are complemented by seasonal herbs, such as dill, cilantro, basil and chives. Ed- ible flowers, including nasturtium and ca- lendula, are used for plating presentation to add that special touch. ƒe talents of a local metalsmith were utilized to provide beauti- ful wrought iron window boxes outside the restaurant for a tidy and useful display. ƒis small sample of our edible diversity communicates the intention of our fairway- to-table program to those guests who may not see the large vegetable garden on the golf course. Planting edibles in our ornamental beds around the clubhouse helps continue the theme of vegetable gardening through- out the property. Artichokes and corn are recognizable food crops that function as beautiful garden centerpieces in many of our annual gardens. Our back nine features a small orchard left intact when the property was developed Planted in March, Cordova Bay's new potato patch (above) began producing this spring. One of the beneficiaries of the facility's fairway-to-table program is Walter Gurtner (above right), head chef at the club's Bill Mattick's Restaurant. Oregon grapes (inset) are an offshoot of the program. Found on the edge of a bordering forest, the grapes are turned into preserves that are served at the restaurant and sold in the pro shop. Gurtner photo by Megan Piller what grows well in the garden and what is most practical in the kitchen. ƒe garden is fully fenced to protect the crops from un- invited guests. Reliable, continuous-harvest crops like kale, swiss chard, arugula and broccoli are complemented by multiple seedings of beets, carrots and other succes- sion crops. During peak season, the harvest of vegetables happens two days a week to supply the kitchen with ample product for their daily fresh sheet and menu planning. Harvests are often so plentiful that addi- tional staff are scheduled for the kitchen to process the abundance of fresh material. Strong communication ensures that the veg- etables remain a benefit and not a burden to the kitchen, adjusting harvest days and quantities as the seasons change. Squash and pumpkin are still grown for the dual purpose of seasonal displays and culinary uses. Garlic — one of the easiest and most economical crops — is planted every fall. Overwintered and perennial crops help extend the growing season with the goal of a year-round harvest. ƒrough continued collaboration with Walter, the horticulture team is currently trialing some new vegetables in the garden

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