Spring has sprung here in Routt County, and up has grown a greenhouse in our backyard. The winter meltdown and mud season is now upon us – but inside our spacious 32’ x 70’ hoop house, our gardening crews have been busy. A key component in our Farm-to Table Master Plan is now a beautiful reality.
Master gardener Adele Carlson designed the layout for the vegetable, herb and flower beds, and seeds were sown in early February. They sprouted and flourished in Executive Chef Clyde Nelson’s home kitchen windows during the winter and next week the transplanting will begin. We will be harvesting greens, herbs and vegetables by late May for our first guests’ arrival.
The greenhouse and its surrounding raised vegetable beds is Phase II of the Master Plan for Clyde’s Farm. Phase I was the Potager (Kitchen Garden), pig pasture-where we annually raise 6 pigs, and incorporate Sand Mtn. Cattle beef into our food program. Phase III will include a four-season greenhouse, extensive edible landscaping and attractive spaces for our guests, and increased livestock production.
The land on which the Home Ranch is situated was once a viable potato farm. The county in which we inhabit was once one of the most productive livestock and vegetable producers in the country. The mission of Clyde’s Farm is to continue this tradition with a sun-based circular food system and become a blueprint for small-scale producers to add to our local economic vitality and nourishment.
Home Ranch guests will always be welcome to visit and stroll through Clyde’s Farm. We hope it becomes an ideal classroom to demonstrate the Farm-to-Table movement. We look forward to your help in harvesting our bounty and then savoring its fresh flavors at your next meal perfectly prepared by our skilled team of chefs.