Club Garden

Beyond the boundaries of the par 5 16th hole is a serene half-acre garden filled with asparagus, berries, blackbares, herbs, peppers, raspberries, squash, strawberries and more. Our garden, when operating a full production, generates upward of 500 pours of produce for our culinary staff on a weekly basis. In-season, our staff horticulturist, Kelby Taylor, picks 10-20 gallons of produce just yards away from our kitchen, and works hand-in-hand with our Executive Chef. The pair are in constant communication, touching base multiple times per week, sharing ideas for dishes and learning which plants are coming in stronger. Whether it is interestingly-shaped, but incredibly flavorful asparagus that can be used to stretch a vegetable medley, or surprisingly pretty artichokes that end up making the perfect garnish, the produce and ideas that spring forth from the garden and the working relationship that it has cultivated play an important role in the life and culture of French Creek Golf Club.

This horticultural approach can be seen all across our grounds, not just in the garden. Indeed, the Club's former owner, Mindy Fortin, in working with Kelby, transformed our grounds into a unique blend of plantings of all heights, sizes, and shapes, with a special focus on the lavender that can be seen around the front of our clubhouse. Mindy also revitalized an apiary in close proximity to the garden, so it only stands to reason that a fragrant lush flower associated with the beautiful country settings in France would be a part of French Creek's honey! Our honey bees are plentiful and fully engaged from Spring through Fall. They produce quite a bit of honey for the kitchen and the chef takes full advantage in both his cooking and the beautiful charcuterie for members, weddings and events.