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 38 of 139

07.19 GOLF COURSE MANAGEMENT 37 into the golf course. Not only does this serve as a connection to our agricultural roots, but this remnant provides a significant number of apples and pears to the kitchen. Hand- picked by the gardening team, these are a primary ingredient in chutneys, butters, jel- lies and jams that are handcrafted by the kitchen and added to the seasonal menus. is is a value-added product that continues to strengthen the connection between the restaurant and our gardens. Looking beyond our garden fence has resulted in new discoveries. Some unusual ingredients are carefully harvested from natural areas and trees scattered across the golf course property. Stringing nettle, for example, is carefully handpicked for soups and sauces. In addition to the heritage fruit trees, yellow plums grow onsite, and each fall cherries are harvested from a unique va - riety of ornamental tree, cornelian cherry dogwood, or Cornus mas. Rosehips are picked from native rose bushes, and juicy Oregon grapes are collected from their Sights from around the Cordova Bay fairway-to-table program (clockwise, from upper left): beehives from a local apiarist long have resided on an undeveloped part of the property; a Pacific green tree frog on pointed cab- bage; head horticulturist Emily Peltier harvesting beets; a handful of Warba potatoes from the potato patch; and the Pacific green tree frog again, ready for his close-up. Peltier photo by Megan Piller as they are seasonally available. Additional freezer space has been secured to stockpile these berries for use in crumbles and des- serts during the year. House-brewed iced tea is infused with our herbs, and daily soups integrate many of the seasonal ingredients. is initiative has been well-received by our customers, providing healthy alternatives during their round. A thriving ecosystem e introduction of flowers to about 15 percent of the garden space in our vegetable garden has provided a significant positive impact on the overall success of the gar- den. Annuals and perennials were planted eponymous plants on the edge of a border- ing forest. Delicious preserves crafted from these ingredients are available in the restau- rant and offered for sale in our pro shop — a taste of Cordova Bay at home. e creative use of indigenous and orna- mental plants by our kitchen encourages us to plant, when possible, new material that serves both an ornamental and edible func- tion. is year, a new initiative supporting a nearby organic farm aimed to provide fresh snacks available at our kiosk. Locally grown strawberries, raspberries, blackberries and blueberries are blended fresh in smoothies

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