Burstwick Country Golf & Nineteen Restaurant

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Little and often work on the greens

Greens Maintenance spiking and dressing Greens Maintenance spiking and dressing

We’ve had the topdresser out again today! This time we’re double spiked the greens to a depth of 35mm, followed by a cut and a roll, followed by a light topdressing of sand, and finally a brush in with the sweep and fill, then blowing any debris away with the blower. By now being able to do this a number of times through the year we’re able to keep getting oxygen into the root layer of the rootzone, and keep the greens free-draining and healthy with the extra porous space in the surface.

It’s amazing the difference having an extra team member and more machinery can make, and hopefully members are starting to see these differences!