Greens Update - September 2023 (pt.2)
Hi everyone,
The course continues to grow at a strong rate, and we are trying to manage this by cutting the surfaces as much as possible, as well as carrying out all the other tasks needed to be done. This does take its toll on the machinery and with not-so-sharp blades at the moment, the presentation can take a hit. We can not wait for our grinders to arrive next month!
Figure 1: 13th green
The greens are being cut everyday but at the moment their appearance is being compromised by something called etiolated growth. You can read more about this phenomenon here:
https://greencastadvisory.com/blog/etiolated-turf-growth/
https://www.gardeningknowhow.com/garden-how-to/info/what-is-etiolation.htm
Figure 2: 11th green
We have to be careful at this time of year as now is the time when it is favourite for Microdochium Patch or Fusarium to appear. Damp, dewy mornings are perfect for this disease to rear its ugly head and we have to careful to watch for it. We have applied a mix of Nitrogen, magnesium, calcium, iron and seaweed to help fight against it.
Figure 3: 8th collar, showing Fusarium, leaves and poor presentation.
The greens will be aerated next week to help them breathe, which will also help to keep the disease at bay. But when disease pressure is strong the disease may start to appear.
We have fitted new bottom blades to the fairway mower in an attempt to help with the poor cut. It has made a difference, but it’s not perfect, not until they are properly sharpened with our grinders.
But they are much better than before.
Figure 4: 8th fairway
This week I attended two very interesting talks about pests and disease management, especially over the winter period. The first, run by ICL was a workshop about making sure our fertility, iron use and moisture management is correct on the greens moving forward into winter.
The second, ran by Syngenta at Headingley, was all about how to control leatherjackets in the greens profile through the use of both chemical and biological controls. Both very informative and useful for us here on the course.
Steve Hemsley
