Organic Produce

"I heard you're growing tomatoes. Why don't you just stick to growing grass? Isn't that tough enough?"

Yes, we primarily grow grass but growing produce is a natural extension of our goal of operating the golf course in an environmentally sensitive manner. In the spring of 2011, we decided to see if we could successfully raise produce for the Village Links Restaurant. Our goal the first year is to break even on our investment of materials and labor. We feel if we break even on our costs the project is well worth doing because of the many benefits of raising your own produce. The vegetables we grow are naturally organic. No pesticides or chemicals are used on the plants. The growing method we employ uses much less water than traditional growing methods. Growing our own produce means no transportation costs and no fuel is used to deliver our produce. The produce we grow is also fresher and tastes better.

 Earthbox® containers on wood pallets.

We chose to grow our produce using the Earthbox® System. The system employs a raised container which wicks water from a reservoir at the base. The benefit of the bottom reservoir is that water is always available to the plant in ample supply but you cannot over-water your plants. Plants grown in Earthboxes® grow faster and larger than plants grown in traditional soil gardens because potting soil is used in the system.

One issue gardeners face in the Chicago area is the relatively short growing season. It takes up to 75 days for many vegetable plants to begin producing produce.To 'lengthen' the growing season we decided to place our Earthboxes® on wood pallets. This allows us to bring the plants indoors when there is the threat of frost and freezing temperatures. It takes less than 30 seconds to move a pallet of 3 Earthboxes® indoors. Protecting plants which are susceptible to frost extends the traditional growing season by a month in the spring and a month in the fall.

Plants are started by seed indoors during the late winter months.

It is very inexpensive to grow vegetable plants from seed. Growing your own plants also means you can control the types of produce you want and can have the plants ready to plant on your own timetable. Also, the plants you purchase from the store are rarely organic. 

 Butter Crunch Leaf Lettuce.

Plants grow quickly in the raised containers. Lettuce, parsley, arugula and cilantro mature in a few weeks.  Once the plants mature, they are harvested and new transplants are put into the Earthbox® containers. The containers last at least 10 years. The soil mix can be reused for at least 5 years before it needs to be replaced.

Lettuce seedlings ready for transplant.

We work with Mike Atkins, our restaurant manager, to choose vegetables which are easily grown, can be adapted to his recipes and can help offset his food costs. In 2011 we are growing a few varieties of lettuce, zucchini, several types of tomatoes, parsley, jalapeno peppers, arugula, bell peppers, basil, cucumbers and banana peppers.

 The first yellow pepper will be ready to harvest by June 1st.

 Tomato blossoms signal harvest is only a few weeks away.

 Trellises are in place to train the tomato plants.

Fresh arugula transplants will be used as a garnish and added to salads for a zesty taste.

 Our restaurant will realize significant savings when they no longer have to purchase expensive herbs like basil.

June Update - Four weeks later, the basil is a prolific producer.

 June Update - Four weeks later, the tomatoes are 5' high.

June Update - The 1st tomatoes are beginning to ripen.

July Update - Produce is harvested in the morning and is served
fresh within hours of being picked.

10 to 20 lb.s of produce is harvested each day. A typical harvest includes cucumber, zucchini, jalapeno peppers, banana peppers, tomatoes, parsley and gourmet bell peppers.