Kent’s Korner – November 29, 2019

Amber Waves of Grain

When Katharine Lee Bates authored “America the Beautiful” and noted the “amber waves of grain,” she probably never envisioned the reddish-brown centipede rough on the Dye Course. The mature centipede complements the golf experience and provides a reasonable penalty to errant shots. In fact, while enjoying the Dye Course, it is hard not to compare it to courses found on Nantucket or Eastern Long Island. As part of normal winter maintenance, we continue to work to control Broomsedge, Andropogon virginicus. This native meadow grass is a prolific seeder that aggressively invades our low maintenance centipede roughs. Along with physical removal, we treat individual Broomsedge plants with non-selective herbicide and periodically mow the high roughs to discourage this grassy invader. During the winter season, along with scattering carts on the low-cut turf, please continue to minimize traffic in the centipede to help the high-rough maintain its density and discourage further invasion from problematic grassy weeds. Thank you as we continue to enhance the golf experience.

Centipede provides a splendid color contrast.

Around the Table – November 15, 2019


It’s no secret that we like to celebrate the start of fall by planning seasonal parties to host, tailgates we can conquer and beautiful weeknight dinners we can create. But there was time when people didn’t utilize the crisp nights to throw oysters under the burlap or boil shrimp by a fire. They used the fall season to gather, hunt and store food for the upcoming cooler months.
Canning is a relatively recent development in the long history of food preservation. Humans have dried, salted and fermented foods since before recorded history. But preserving food by heat-treating and then sealing it in airtight containers didn’t come along until the late 18th century. In 1795 a reward was offered for whoever could develop a safe, reliable food preservation method for the traveling army. Fast forward to today, and I am still amazed by all the various methods of canning, smoking and preserving food items for later compulsion and sustainability. I appreciate all efforts to preserve foods and resources, especially if it honors the work and passion of those who plant, grow, raise, catch and cultivate foods for our tables.
As a self-proclaimed condiment hoarder, of course I own (or have tasted) every pickle, jam, preserve or sauce available, pickled items have become an important condiment to me and I incorporate this flavor where I can.
Basic Cold Pickle Recipe:
  • Combine in a small saucepan
  • ¾ C Rice Wine Vinegar
  • ¼ C Water
  • ¼ C Sugar
  • 1 T Kosher Salt
  • Heat everything to dissolve the salt and sugar
  • Pour over thin-sliced cucumbers, peppers, onions or cabbage
  • Cover tightly and refrigerate for a day
  • Use as a condiment or snack
  • Add seasoning as you wish; a bay leaf, thyme sprig, teaspoon of dried mustard seed. Be adventurous…
    SPEAKING OF…..As mentioned above, this is a great time of the year time for shellfish, shrimp, oysters, and crab. Expect to see these items as we cycle them into our fall and holiday menus.
As always thank you for your adventurous outlook!
—Chef Robert