FCCC Club Connection November-December 2013 | Page 3

Grounds Report

Mike Veile, Grounds Superintendent

There are a few important things as we go into
winter that I would like to bring to your attention.
We all know that with the leaves falling, a few
snow showers already, and the heavy frost
mornings means that winter is approaching.
We have already began our fall preparation on the course by
fertilizing greens, tees and fairways with ammonium sulfate
to harden the plant and build up the carbohydrates. Two
applications of potassium to strengthen the plant have also
been applied to the greens. We will be applying calcium at
heavy rates on greens and tees to reduce the magnesium
levels and help break up the salt levels which deprive the
plant of water in the winter. Greens, tees, and fairways will all
get Civitas, a mineral oil and fungicide. It does have a green
pigment that holds heat and will help with spring green up.
Heavy top dressing will be applied on greens, tees, and
weak areas for protection against winter traffic on the
crown of the plant as well.
The cart policy will go into effect once we blow out the
irrigation system. This is planned for the third week in
November, weather permitting. If temperatures are at 45
degrees or below at 9 am, no carts will be allowed. If at 9 am,
temperatures are between 45 and 60 degrees, only handicap
carts will be allowed. If temperatures are projected to be
above 60 degrees by 9 am, all carts will be allowed. Handicap
carts should go no closer than 15’ from any green and normal
carts please stay at least 30’ from every green. This also goes
for cart paths where available, please use paths as much as
you can especially on par threes. All of this will help in the
wear patterns that get created in the winter. This policy will be
monitored closely and is subject to be changed based off of
weather patterns or the Superintendent’s recommendations.
Once the irrigation is blown out we will move the practice
tee to the west end of the driving range by the golf school.
This is to relieve the pressure on the main tee and allow it to
recover so we have a better surface in the spring. While it
may seem like an inconvenience, we saw great results over
last winter from using the back tee. Please remember to use
the road as the access to the tee instead of driving down the
right side of number one; this will help alleviate wear patterns
in the turf. Frost delays are not intended to hold back play on
a daily basis but to protect the course from further damage.
If you live on or near the course please do not drive on the
course until you have spoken with the pro shop to make sure
it is safe to drive on.
We will be going to a 3 cup system on the greens in November
to accommodate the winter play. This will be up to the
players to move the pins as you go so we will not have a
daily pin position. We will do our best to melt the ice in the
cups once we receive any moisture so that we don’t create
any wear patterns on the greens from the same pins in the
same spot for long periods of time.
Thank you so much to the membership for making a great
year on the golf course and around the Club. I am excited for
the next year and what it may bring, along with the continued
progress that we are making on the course.
I wish all of the membership and staff very Happy Holidays
with family and friends. Have a wonderful remainder of 2013!

general info

Clubhouse News

Joel White, Clubhouse Manager

Happy Holidays! During the fall the Club
is preparing for the holidays, which we
all enjoy spending with our families and
friends. The Club provides its membership
with many opportunities to show off the Club during this
time of year. Most of our events are open for members
to bring friends and family to join in on the fun. To kick
things off we will have the 3rd Annual Pumpkin Smash on
November 3rd from 2:30 - 5 PM, on the Driving Range.
This is a day that is fun for kids of all ages (I do mean all
ages!). Who doesn’t enjoy smashing things and creating
a mess that you know you don’t have to clean up!
There are several great events coming up in November
and December. Please take note of those dates listed
in this newsletter and call to make reservations soon
for some great days at the Club. Reservations can be
made at [phone].
Chef Greg has been hard at work creating new menus
for both the Grill Room and Main Dining Room in an
effort to bring new and fun items to the Club. Scott
has been a big help trying to bring a little bit of the
Southern palate to the Club. Can you say “Deep Fried
Green Beans?” They are quite tasty and a good starter
to your meal in the Grill Room. Also, the Sand Trap
Grinder Sandwich is one to be reckoned with!! The
sandwich is a hungry man’s answer to a meal fit to fill.
Other Grill items to look for include the Fajita Steak
Wrap, Lamb Cheese Burger Sliders, Grilled Steak &
Tomato Salad, Loaded Potato Skins, and the Mile High
Chili Cheese Fries. Try one of our two new wing sauces:
Spicy Teriyaki or Garlic-Parmesan. Even with the big
changes we are making, all of the Club’s Classics are
still available, such as the Tuna Melt, Cobb Salad, and
Fish tacos. We also have new Dining Room menu items
including a Grilled Duck Salad, Baja Taco Salad, Grilled
Shrimp & Penne Pasta, Greek Spanakopita, Liver &
Onions, and a Steak Au Poivre. Chef Greg will unveil
a holiday dinner menu for the month of December for
everyone to enjoy while entertaining family and guests.
The Club is also the perfect spot to hold your work,
friends, or family holiday party whether the party be
for 2, or 200.

Holiday

PLANNING

TIS THE SEASON TO BOOK YOUR HOLIDAY EVENT!
The holidays are just around the corner and
planning season has begun. We would love to
host a holiday event for your family, friends or
colleagues. Chef Greg has created specialty menus
to incorporate seasonal flavors that you and your
guests will be sure to enjoy. We can accommodate
brunches, luncheons, dinners and cocktail
receptions from 10 to 200 guests.
For further information and to reserve your
date, please contact the Sales Department at
[phone].

Club Connection | N o v e m b e r - D e c e m b e r 2 0 1 3 | Fort Collins Country Club

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