Our nematode activity has been growing exponentially since last week. What started as a few small spots on a couple of greens has turned into widespread activity on most. We identified the outbreak early last week and made an application on Wednesday. We followed up with another application today with a new product we tested on the chipping green. Our hope is we can control the populations enough to get through this outbreak and into the spring and summer when pressure is typically low.
For the past year chef JP and I discussed the possibility of expanding the garden for the Hollins House. Those discussions progressed once we hired CJ Nugent to manage the Hollins House. At one time CJ worked at Post Ranch Inn, located in Big Sur, which boosts a very large production garden for the world renowned restaurant and facility. I had the privilege of staying at Post Ranch several years ago and remember the impression the garden left on me as I explored the ranch. Seeing all the food being grown on property and speaking with the horticulturalist got me excited about the menu.
Walking by the Hollins House recently you most likely noticed some work taking place near the upper parking lot on the hillside. This is the beginning of what will be our new organic garden for the Hollins House. Three new block walls are almost complete and soon 11 new raised beds will be built. The area will also host citrus trees, artichoke plants and numerous other perennials. We will continue to update this project as it grows!