As we continue into the summer, there is no doubt the golf course has hit its stride. The recent CLPGA event saw the golf course in true tournament condition.
Heading into August, the course is holding up well to the summer traffic our membership’s busy calendar brings. Yes there are divots & ballmarks & certainly wear around the greens we have all been told about... “Stay off Weak Collars”!
The turf department will be monitoring very closely weak areas on the course. The volume of play we are seeing this year is the biggest contributor to the divots ballmarks & weak areas.
Our summer staff will be assisting with divot replacement & repair throughout August.
For the greens, our goal has been to maintain a relatively consistent green speeds without compromising turf conditions. So far we have achieved good speeds averaging 10.5 feet. In the weeks ahead, you may see these speeds change slightly as we concentrate on plant health. The daily regimen on greens (cutting & rolling) combined with traffic & summer temperatures is very taxing on the turf. It is important to “rest” the greens occasionally to keep them healthy through these busy periods. On certain days we will only cut or roll. In extreme conditions we will raise mowing heights. What this means to the membership... slightly slower green speeds but healthier turf.
Let’s continue to have a great summer, the turf department certainly is!
Questions or Concerns, do not hesitate to contact
Dean Baker (Course Superintendent) (email@example.com)
About the Author
Dean Baker, Certified Golf Course Superintendent (27 years). He joined Burlington Golf & Country Club in 2012, where he has enjoyed the remodelling and renovation of this historic 1922 Stanley Thompson design. Dean is a graduate of the University of Guelph where he remains involved with the program he graduated from, Associate Diploma in Turf Management. There he lends his expertise as an instructor to upcoming turf managers, by instructing the Human Resources for Turf Managers Course.Follow on Twitter More Content by Dean Baker