Quote:
Originally Posted by Dilligas
Mast likely, they didn’t cut the green down and left the surface hairy to keep from losing it. The courses were closed for an extended period due to Milton and water runoff and the surface is now recovering. (my guess)
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The areas that appeared to be rye were much lighter green in color and the blades had a different, finer texture. They also didn't completely cover the whole surfaces of the greens. Very curious to learn just what's going on.