Happy new year to all. What a festive season it has been for our club. Golf numbers are through the roof and the condition of the course is fantastic.
The greens have come through the major renovation late last year exceptionally well. The speed of the greens has been put to me by a few “Ghosts”. This time of year, post major renovation and holiday season, the grass/plant health is my major concern. Catering for a high social golf load was my main concern. Ensuring visitors, social golfers and non-golfers enjoyed their rounds by having the greens at an even speed plays a part in this enjoyment. It also allows me to have a healthier plant but not creating undue stress in a high stress period for the playing surfaces. click to enlarge picture.
Planning is now in full flight for opening weekend in a few weeks.
The greens will be double groomed (bench height) and lightly dusted this week. Following this process, they will be spiked (no effect to play). We will then ensure the greens are rolled 1-2 times a week. This process will ensure the best playing surface we can provide for the start of our season. Further grooming, spiking and dusting will occur on a monthly basis during the growing season. Regular hand weeding and spot spraying of the greens is currently underway and will continue through the season.
I have purchased new flags and cups for the upcoming competition season. Greens are currently cut at 3.5mm with only perimeter cuts on major competition days. Growth regulator is also applied in a monthly program to assist in controlling growth (due this week).The tees and green surrounds are also both in good condition considering the amount of golf being played on t hem. They are both cut at a height of 12mm. Regular selective herbicide spot sprays are being applied at the moment (fortnightly) to control invasive weeds like crowsfoot grass. I am also trying to spot/eradicate invasive grasses such as blue couch, carpet grass in our hybrid couch tees, a process that will occur regularly during the growing season. Growth regulator and liquid fertilisers are applied to both surfaces on a fortnightly basis.
Fairways are currently cut at 16mm and roughs at 51mm. The fairways were recently (early December) aerated and will continue to be aerated when rainfall allows us. Liquid fertilizer is applied to the fairways on a two monthly basis or before big events to create better definition between fairway and roughs (due late this week). Roughs are currently mowed weekly. I am also waiting for ‘big’” rainfall to apply granular fertilizer and soil amendments to the fairways.
Our community engagement programs are super exciting at the moment with students from Noosa District State High School working part time. Feedback from the student work experience program is very high as is the interest in the school based Traineeship Program. The program will ramp up this year with student involvement in a wider range of activities.
The volunteer training program continues for our growing pool of volunteers.
The Management Committee has signed off a recent review of the Course Management Plan and Budget which sets us up for a busy but successful 2023. More details of several exciting projects will be published shortly.
One of these projects is the installation of a staff and volunteer lunchroom and office facility in the green-keepers compound (Precinct 21). Design and sourcing is complete with delivery of the new building expected in early March 2023. We are looking for furniture and fittings to fit-out the building. Donation of any of the following will be gratefully accepted. Please speak to Peter Piggott on 0414526214 or firstname.lastname@example.org.
- 8 Seat Table + 8 Chairs
- Kitchen Sink or sink unit or laundry sink unit
- Kitchen cupboards + bench tops
- Office desk + office chair + 2 office chairs
- Office partitioning or material that can be used for this purpose
- Any kind of shelving we can convert for use
- Personal lockers
- Filing cabinet
- White boards x 2
- Outdoor chairs x 4
- Air conditioner
- Appliances – Microwave oven, sandwich press, kettle, coffee maker, single induction hot plate
Warren Smith – Course Superintendent