Issue link: https://read.dmtmag.com/i/137861
wcta12jj--rev 6/18/13 11:38 AM Page 1 Continued From Previous Page RICHMOND, VIRGINIA The garden at the Country Club of Virginia is the idea of Executive Chef Gary Whitecotton. An accomplished home gardener, Whitecotton has always been passionate about fresh wholesome food and farming. He is sharing his passion by providing heirloom tomatoes, potatoes, squash, corn, cauliflower, Brussels sprouts, salad greens, and loads of other fresh vegetables to the members and staff at the Club. Christian Sain, Director of Golf Course Maintenance, provides staff to till the garden and provide assistance with fencing and irrigation in spring. Composted garden refuse is combined with composted manure and added to the garden each spring to enrich the soil. Most of the equipment and materials used to build the 4,500 sq. ft. garden and prepare the soils were already on site or locally available for relatively low cost. Such costs were absorbed into the maintenance and clubhouse budgets. In its first year, the garden produced 2,200 pounds of tomatoes alone, which more than covered the total maintenance costs for the garden. Whitecotton continues to plan the garden and does most of the planting and maintenance throughout the season. He is aided by Steve Saxon from the maintenance staff and horticulturalist Becky White. The kitchen staff helps with the garden's harvest. White has also established beehives at the garden to aid in pollination and to produce honey. The garden has provided much more than high yields of fresh vegetables. Whitecotton and Sain agree that the establishment and maintenance of the garden have increased comradeship and improved communication between the departments and with the membership. The garden site has hosted tours, specialty dinners, and other functions for member and non-member groups. Whitecotton is pleased the garden has become so popular and hopes it will continue to be a source of enjoyment and education long into the future. All associated with the gardens have been overwhelmed with the support received from the membership and staff. All could also envision the concept growing even further in the future to produce an even wider array of vegetables and possibly expand into orchard fruits, nuts, eggs, and meat, where a site permits. The home garden concept is certainly not new, nor is the popularity of homegrown vegetables on the menu a surprise. What has been a revelation to some, however, is the ability of the gardens to bring a sense of goodwill among the staff and members . . . and that all are doing their part to live and work in a more sustainable way. JIM SKORULSKI is a senior agronomist in the Northeast Region; PAT GROSS is director of the Green Section's Southwest Region; DERF SOLLER is an agronomist in the Northwest Region; DAVE OATIS is director of the Northeast Region; BUD WHITE is director of the MidContinent Region; and STAN ZONTEK is director of the Green Section's MidAtlantic Region. Reprinted with permission from the USGA http://gsr.lib.mus/article/skorulski-food8-3-12.pdf 16 WESTERN CANADA TURFGRASS ASSOCIATION