Palmetto Hall August 24' Around the Clubhouse

Friday 4pm-8pm

NEW MEMBERS:

Lloyd Godson – Social

Greg Landry - Social

HERITAGE PLUS+ INFORMATION

HERITAGE GOLF TEXT CLUB

MANAGER'S MESSAGE

By Rob Ciapanna

Please welcome Patrick Wake to the Palmetto Hall Golf & Country Club family as our new Golf Course Superintendent.

Patrick comes to us with over 25 years of experience managing turfgrass on Hilton Head Island. He started his career as an Assistant Superintendent at Port Royal Golf and Racquet Club in 1996. From there, he became the Superintendent of the Arthur Hills course in Palmetto Dunes before taking over the agronomy responsibilities for the Robert Trent Jones and George Fazio courses. He then spent 10 years as the Director of Golf Maintenance for Palmetto Dunes Resort. Patrick holds degrees in Business Administration from Eureka College and Turfgrass Management from Illinois Central College

Itisnowaprerequisiteformanagerstohavetheirweddingreceptioninthe PalmettoHallClubhouse.Patrickandhiswife,Kathryn,weremarriedontheback lawnin1998!HehasadividedSouthCarolinafamilyashissonLogan,graduated fromClemsonwhilehisdaughter,Reilly,iscurrentlyattendingtheUniversityof SouthCarolina Needlesstosay,Patrickenjoyswatchingandattendingcollege footballgames WeareexcitedtohavePatrickasapartofourteamtotakeour golfcoursestothenextlevel.Patrick’sfirstdaywillbeMonday,August5justin timefortheRobertCuppaerificationonAugust7and8.

IwouldliketothankgolfcourseassistantsJimDibbleandKevinWestfortheir dedicationandhardworkcontinuingtokeepourcoursesinthebestshape possibleduringthisprocess.Thetirelesseffortofyouandtheentireagronomy teamisgreatlyappreciated.

PARKER'S POINTERS

by Parker Mulford

"The march of time…”

Groan, grunt, arghh,… I was just standing up. Getting "older" presents many physical challenges that did not exist in our earlier years.

I have recently battled with some issues that presented a stretching challenge A visit to the Stretch Zone, located on Main Street here on the island, is getting me back to a pliable state As I deconstructed my right leg with my Theragun last evening, this month’s Pointers took shape (excuse the pun)

For me, the stretch is probably the most effective practice I can implement to help defy the inevitable loss of physical prowess. I know how lacrosse taught me that but the doing is the tough part. So, I am doing it. It hurts, but it is so important. Go lightly at first, and the rewards will follow. I had to go to CeCe at the Zone to get me loose enough to start on my own. The flexibility gained is phenomenal. I can rotate on my backswing again, push through to my front side on the downswing. The ability to bend to get the ball from the cup is a highly underrated move.

That flexibility also allowed me to commence a strength training regimen Now I’m not a clean and jerk type guy, and Mr Universe has no need to worry, but again, the immediate results of some light and simple exercise like weights are just incredible Balance is back, and my legs feel good and supportive Posture returned and the echoes of the mother line “stand up straight!” aren’t in my wheelhouse. I got it on my own, mom.

My job gives me enough steps in a day… 10k plus. But walking for the sake of health is the trifecta act. Keep the legs and the lungs happy and all life quality is better, not just your golf game. Joints need to be moved, muscles need to be flexed. All these conditioning commitments can improve swings and scores. I salute all you folks who commit to any one of these ideas and wish you the best of rounds and relationships.

SUMMER VEGETABLE COUSCOUS

FROM THE KITCHEN OF DEREK BENOIT

AUGUST 2024

INGREDIENTS:

½ Small Yellow Onion – Small Dice

1 Summer Squash – Large Dice, seeds removed

1 Zucchini Squash – Large Dice, Seeds removed

½ pint Cherry Tomatoes –Quartered

1 teaspoon minced garlic

DIRECTIONS:

¼ Cup Chopped Italian Parsley

¼ Cup Chiffonade fresh Basil

1 Cup Pearl Couscous

1 ½ Cup Chicken Stock or Vegetable

Stock (plain water is fine if you do not have stock)

Salt & Pepper to Taste

Finish with a drizzle of Extra Virgin Olive Oil

Tip: I like to remove the seeds from the squash and zucchini to prevent them from becoming too soft and mushy when cooking

Over medium-high heat sauté onion with olive oil until translucent. Add squash & zucchini and cook for one minute, add minced garlic and cook for one more minute. Add pearl couscous and sauté to toast couscous Add stock or water and bring to a boil, reduce heat and simmer about ten minutes until liquid is absorbed stirring occasionally

Remove from heat and fold in Tomatoes, basil, and Italian parsley Season with Salt & Pepper and drizzle with fresh extra virgin olive oil.

Summer vegetable couscous goes well as an accompaniment to fresh fish or shrimp It can also be enjoyed on its own