Blog – Summer 2018
Well what a challenging year it has been so far for growing
fine turf. The extremes of the hot spell we experienced in June and July was a
testing time to keep moisture in the greens. The greens staff worked split
shifts to apply water to the greens in both the morning and evenings. This was essential
work to help keep the greens to a good standard. A monthly wetting agent
program has also been carried out, this helps reduce dry patch and maximises
grass health. Some members were intrigued as to why we were hand watering as
opposed to using the automatic system. Hand watering is the best method of
applying water, although time consuming, the hot spot areas are targeted more
effectively. The automatic system was also used but this method concentrates the
water mainly to the centre of the greens with the edges of greens therefore
receiving less. Although ultimately it coped, our irrigation system was really
tested during the drought conditions, highlighting repairs that were needed to
maintain the aging system. These were eventually completed once we could allow
for the 48 hour downtime the system needed to allow repairs to be carried out.
One of the first tools I requested following my appointment as
Head Greenkeeper was a moisture meter. This has proved to be a valuable tool
with readings from the greens recorded every day allowing water to be used more
efficiently. Below is a graph showing some data for Volumetric Water Content
(VWC) from the greens.
Greens
During the hot spell the height of cut (HOC) on the greens
was raised to reduce stress on surfaces. Our everyday HOC throughout the season
is 3.5 mm reduced to 3.0 mm for events such as the Club Championship, Captains’
Days etc. Golfers often enquire as to why the greens cannot be cut at 3.0 mm
all season. From a performance point of view lowering to 3.0 mm does increase
speed on surfaces. From an agronomic perspective this is unsustainable. That
extra half millimeter may not appear to be much but in fine turf this is huge.
Added stress to the grass plant with the lower cutting height brings more risk
of turfgrass diseases such as fusarium and anthracnose. More inputs are
required i.e. fertilsers, topdressings, water use and fungicides. More organic
matter (thatch) will be accumulated from the increased inputs. I will use the
example of a marathon runner who can only reach peak fitness about 4 times a
year. I have used this example as greens will be peaked for certain points in
the Club calendar. The greens have been very consistent throughout the season
and have stood up well to the extremes of mother nature.
The rest of the course really suffered during the drought,
particularly the tees and approaches. The fairways were burnt off but are recovering
well after the recent rainfall. A tractor mounted over seeder will be brought
in at the beginning of September to over seed selected tees and the areas that
have suffered the most. All these areas will also be aerated. Both processes
will help the recovery on these areas as we go from the close of the season
into winter.
Greens maintenance
The week commencing 10th September greens
maintenance will be carried out. The tasks include:
·
Double verticut
·
Vertidraining
·
Solid tining
·
Topdressing
This essential process is very beneficial in promoting good
putting surfaces and overall longer term health of the greens. The process will
take 2-3 days, weather permitting, hopefully allowing us to be back on the main
greens before the end of the week.
The Open
I was privileged to be asked to work the Open Championship
at Carnoustie in July. To be part of the team was a great experience and to see
what goes into the worlds biggest golf event was amazing. I spent 10 days with
a great bunch of fellow greenkeepers from all the other Open venues and one lad
from Royal Adelaide in Australia. It certainly put Hexham on the map, as these
guys were asking about the Club and what it was like. My answer was come and
play it you will not be disappointed, which some of them will do in the
future.
Fig 3: At the Barry Burn, Carnoustie from left to right.
Members of greenstaff from Hexham, Royal St Georges, Royal Adelaide, Trump
Turnberry, Royal Portrush, Royal Liverpool, Muirfield, Royal Birkdale
I would just like to finish by saying a big thank you to all
the members that have supported myself and my team this year and enjoy the rest
of the golf season.
David Thompson
Head Greenkeeper
