March 2019 Update

The Pros Perspective
By: PGA Head Professional Mark Keating

WHOA!  It’s just about spring and there are all sorts of new things going on at the golf course!

First of all, we return to score posting season on March 1st.

Secondly, the new rules are in effect, so get yourself up to speed by downloading the USGA Rules app on your phone or picking up a hard copy of the new rules at the golf shop.

Thirdly,  in the very near future, you will be seeing new tee box markers that will be indicated by numbers and not by colors.  This program is part of a new initiative coauthored by the PGA of America and the USGA.

We are very excited about the program and it’s ability to make the game MORE FUN FOR MORE PEOPLE!

In a nutshell, it works like this.  Based on a person’s clubhead speed, we will have a “best suited” set of tees.  This is neither an age or gender issue, simply clubhead speed.  The research has found that traditional tee assignments are all too long for the average player.

The benefit to you will be that when playing the appropriate tee, you will have the opportunity to hit into the green the same or at least a similar club that scratch players would hit (like the Pros).  Think of having six or eight birdie putts in one day!  Think of having more energy at the end of the round!  Think of playing at a quicker pace and not wearing out the three wood!  So many great things to experience!

AND, it won’t foul up your handicap.  We will be sloping and rating the tees such that scores posted will not negatively affect your handicap when you travel or compete.

We will have staff available on hand to assist you with the measurement of your clubhead speed whenever you are ready

There is still time to donate those old clubs to the Oregon Junior Golf Club Swap,  bring by that garage clutter and we will find it a new home with an enthusiastic young player.  The Junior Golf Club Swap is Saturday the 9th of March at Glendoveer Golf Course.

The Golf Course Dirt
By: Golf Course Superintendent Bret Carroll

Greetings from the maintenance department. The winter months are always tricky for us as weather dictates what we are able to do on the golf course. December and January gave us quite a few playable days, but February made up for it!

As turf growth slows down considerably in the winter time, we spend a lot less time mowing the different playing surfaces and much more time completing off-season projects. About 70 % of winter mornings are also either too wet or too frosty to use equipment on the turf. From about mid-November through mid-March, we are lucky to mow greens, tees, approaches and fairways once a week on average. Because the turf growth is limited, the purpose of mowing these areas in the winter is as much to chop/sweep up divots and debris as it is to cut the grass. We also try to get the roller on the greens at least once a week to keep them as smooth as possible. On days when conditions are not conducive to mowing or rolling, we “mop” the greens with large brushes to remove the dew. This makes greens more playable while also decreasing the chances of turf disease incidence.

One project we’ve been working on this off-season is the removal of several dead/dying/undesirable trees. In recent years we’ve lost a few pines and sequoias to pests and disease. In most of these cases, the trees were susceptible to these problems due to: 1) having been planted in an area where required amounts of water, sunlight, air-movement and/or nutrients were unavailable, or 2) the extreme heat of the last three summers. This winter we’ve removed dead pines from holes #8, #10 and #18. We lost another tree left of #8 green to high winds and have also removed the remaining hazelnut trees from between #15 and #7 tee. The hazelnuts were from the original orchard that lay in that area prior to the course development. Besides providing a screen to protect players on #7 tee from wayward shots on #15, I can only assume the course builders left a few hazelnuts as a reminder of the area’s heritage. Unfortunately, they lived well past their prime – becoming diseased, rotten, unsightly and unsafe. We will be planting appropriate replacement trees in the spring.

In the last few months, we’ve also worked extensively on cart path edging, mole/gopher trapping, sprinkler/valve/drain raising, shop cleanup, equipment repair and removing overgrowth from the wetlands on holes #7 and #14. The removal of plant material from these areas is required every year or two to maintain sightlines and playability for our golfers. We’ve still got work to do at the bottom of #7, but we were able to remove more material from #14 than we have in several years. Players now have a view of the green from as far back as the pinch in the fairway.

Clearing on Hole #14


Clearing Trees near Hole #5 Tee

Our planned projects for the next several weeks prior to aerification (April 7-9) and the high season include tree canopy trimming, tee deck leveling, irrigation satellite installation, ballwasher replacement/repair and improving bunker playability. We’ll be working hard to complete these tasks before the sun starts shining, the grass starts growing and more golfers start golfing. It will be here before you know it! We thank the OGA golfing community for making 2018 a special year, and we look forward to seeing you out on the course in 2019.

On Tap at Orchards Grill
By: Food & Beverage Manager Alex Jeli

Head Chef Jordan and I are excited to be entering the peak of the golf season once again.  We are preparing some updates to our lunch menu as well as the happy hour menu that we will have ready for when we extend the Orchards Grill hours into the summer evenings beginning May 1st.  Look for those in the grill as well as in the Orchards Grill section of the OGA Golf Course website.

I want to thank everyone that came to our Holiday Dinner party back in December as well as our February dinner special on the 28th.  We had a record number of guest show up for the dinner in December and we very much appreciate the support from the community!  We look forward to continuing to add more special events as the season gets going.

Coming up in March is St. Patrick’s Day! So stop by the weekend of the 15th, 16th and 17th for the traditional Irish spread of corned beef and hash and wash it down with an ice cold green beer to celebrate.

If you haven’t done so, remember to sign up for Orchards Club to get a 2 for 1 special coupon! Just go to the Orchards Grill sections of the OGA Golf Course website or come on in and myself or one of our great staff can help you sign up.

The Chefs Table
By: Head Chef Jordan Young

Most people at home have simple salad dressings in the door of their refrigerator, collecting dust, grease, and all sorts of bad flavors… What if I told you that making fresh, tasty salad dressings could be done using one simple formula, things already in your pantry, and a little science? Allow me to elaborate…

When thinking of two substances that would never come together naturally (example: Oil and Vinegar) by adding an oxygen molecule, you can combine them in a process known as Emulsification by whisking the oil into the vinegar aggressively, and in small increments. When making basic vinaigrette, by using one part vinegar, and three parts oil, seasoning appropriately you can further utilize those things that go unused in your pantry. For Example:

Raspberry Vinaigrette

1/3 cup Apple Cider Vinnegar

1 cup Salad Oil

1 Cup Raspberry Jam

3 Tbsp Honey

1 tsp Salt

½ tsp Pepper

½ Cup Fresh Basil Leaves (1 tsp If Dried)

Method: Add all ingredients to the vinegar, then vigorously whisk while gradually adding the oil in a very thin stream. Once the Dressing starts coming together, you can add the oil faster little by little until it’s done!