The farm-to-table movement is connecting local agriculture with nearby eateries to deliver fresh ingredients to customers all around the country. There's no shorter path from the fields to your mouth than when the farm and restaurant are in the same place. That just so happens to be the case at Yucaipa Valley Golf Club.
Yucaipa Valley superintendent John Lanier has planted a variety of vegetables fruits, and herbs around the course's maintenance facility. The course will then use these home-grown items in the food-service operation once construction on the facility's new clubhouse and pavilion is completed. The bounty includes a selection of peppers, Roma tomatoes, squash, Vidalia onions, leeks, potatoes, watermelon, blackberries, rosemary, thyme, basil, mint and parsley. These fresh ingredients will supplement the base of our new restaurant and banquet menus.