Tuesday, May 18, 2010

Cheyenne Mountain Resort Garden

After 3 years of requests, pleading, and begging; our garden is finally here. The resort has put together an amazing team of individuals who really made this project special. The engineering department has constructed 9 different raised garden beds and added a 9 foot fence to keep all the animals out. The grounds keeping team dug the area and installed an irrigation system with multiple sprinklers timed to start 5 times a day at 2 minute increments. Finally our club food and beverage manager (Steve "Saus" Kander) has organized and executed an abundant list of herbs, fruits, and vegetables. The thought behind how everything intertwines with each other is phenomenal and I'm looking forward to seeing the results. Partnering with a local organization (Pikes Peak Urban Gardens www.ppugardens.org) headed by Larry Stebbins has been not only been educational but also inspiring enough to start my very first garden at home. He has been involved in this project from the beginning to consult and ensure that we would see maximum returns from our labors. The list of ingredients that have been planted reach over 30 items but here are some highlights:

Berry Box: Alpine Strawberries, Blackberries, Blueberries, Raspberries, Currants
Mint Box: Ginger Mint, Apple Mint, Grapefruit Mint, Chocolate Mint
Herb Box: Pineapple Sage, Curry Plant, Stevia (Sugar Plant), Garlic Chives, Lemon Verbena
Vegetable Box: Spring Lettuces, Collard Greens, Carrots, Onions, Squash, Horseradish
Chalices: Dragon Beans, Concord Grapes, Baby Cucumbers

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