Pecometh Grace Garden

For the past two years, we’ve been growing something in the middle of Camp Pecometh: namely, a 1.5 acre sustainable garden.  What is a sustainable garden?

When we first interviewed Chef Chris Shultz to manage our food service operations, he asked if we would allow him and his brother, Matt, to put in a garden at Pecometh. He talked about how great it would be to grow fresh produce to serve to our guests. Chris and Matt had been gardening about ½ acre for the past couple years and selling it at the local farmers’ market. Matt is a horticulturalist who works in tech services for an agronomic products supplier. The idea of bringing their expertise to bear on a Pecometh garden got us really excited.