As I sit down to write
this, the crew is out on the South course aerifying the greens. We are working to break through a layer that
has formed due to our small-tine aerification regimen. We are committed to removing as much thatch
as we can from the green surfaces, while still trying to keep the greens
rolling smooth longer into the fall. We
have been very satisfied with the amount of thatch we have removed from the
greens over the past three seasons, however, this practice is not without a
down side. By punching the greens more
often with a smaller tine, we create a “plow pan,” which is a compacted layer
below the surface where the tines stop on their down-stroke. Our plow pan is approximately 4 inches below
the surface of the greens. We do vary
the length of our tines to try to limit the compacted layer, but unfortunately,
it still forms over time. The process we
are performing on the South today and will be performing on the North next
Tuesday uses tines that are 11inches long and slightly larger than the diameter
of a pencil. (see picture)
These tines penetrate the
greens to approximately 7 inches and “kick” slightly, which leaves a
pencil-sized hole at the surface, but creates an oblong-shaped hole below
ground. This process helps to break channels
through the plow pan in order to allow air and water further into the profile,
which in turn, will create stronger, healthier greens.
As always, if this email
creates any questions or concerns, please don’t hesitate to contact me.
Mike Turner,
Director of Agronomy
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