Pecometh Grace Garden

On Sunday afternoon, around 30 guests and Pecometh staff members gathered to celebrate the second year of the Pecometh Sustainable Garden, to hear how our garden is growing, and to support the work of Chef Chris Shultz and his brother Matt.  

The Farm to Table Dinner is just one way that we are inviting the Pecometh Community to join us in this adventure in sustainablility. This year we have increased the number of volunteers who have helped out in the garden, and invited students from a handful of schools and churches to learn about sustainable agriculture.

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.