Grow Your Own! The Value in Veggies – Establishing a golf course vegetable garden


Oct. 23, 2014
10 a.m. (Central)

Kathy Antaya, CGCS

Superintendents are experts at plant care, soil management and irrigation (among other things). These skills can also be used to produce high-quality, delicious and nutritious vegetables. What an easy way to add value to an organization or business!

In this 90-minute webcast, Kathy Antaya, CGCS, explains how your team can help establish raised-beds near the kitchen to bring fresh herbs and vegetables to the table. Chefs love the expensive fresh herbs, plate garnishments and unique veggies, and these can be grown in small spaces, on the property for pennies! With a little more growing space, seasonal menu items could be planned around home-grown garden crops. Or, perhaps extra space is available to offer for use as a community garden (a community of members, or staff, or neighbors). This is becoming a common trend as urban golf properties recognize their role as green-space assets and see the value in promoting urban farming. Learn more about how healthy food choices go hand-in-hand with the health benefits of golf.

About the instructor

Kathy Antaya, CGCS, earned her bachelor of science in agronomy at Michigan State University in 1984. She has been a certified golf course superintendent since 1997. Antaya’s 35-year career has focused on turfgrass management and the golf industry. Her work experience includes 15 years as superintendent and a stint as agronomist with the USGA Green Section, northeast region. Antaya has been an instructor and field specialist with the Michigan Turfgrass Environmental Stewardship Program, providing regulatory and stewardship recommendations to clients. Since 2010, she has been actively involved in community vegetable gardening, and now runs a program to train urban farmers. Antaya has been a GCSAA faculty member since 2008.


Member price: Free
Nonmember price: $60
Chapter price: $100
Education points: 0.2

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Education points

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