Food for Golf
Locally grown takes on a new meaning at several golf courses where gardens have become a means to provide home-grown vegetables and fruits for members and staff.
BY JIM SKORULSKI, FRED “DERF” SOLLER, PAT GROSS, DAVID OATIS, CHARLES “BUD” WHITE, AND STAN ZONTEK
This article is reprinted from the August 2012 Volume 50(16) of the USGA Green Section Record. Copyright United States Golf Association. All rights reserved.