*|MC:SUBJECT|*
Osprey Valley Golf Newsletter - November
Osprey Valley Golf Newsletter
A Season's Reflections From the Executive
The leaves are nearly all gone now. Here, at the end of November, the frost delays come more often and last longer, and there have even been a few snowy days of late, where all three courses have been closed. We have been lucky with the fall weather so far, but ... winter is coming. 

It is a fine time to look back and celebrate the extraordinary season that is nearly behind us. The mild summer and the typical, outstanding effort and expertise of our courses’ superintendents and their staff brought us ideal playing surfaces throughout 2015. We enjoyed our first big collaborative venture, hosting the wonderful arts and crafts show BizBaz. We were the proud first time hosts of a number of amazing events, like the Golf Channel’s Amateur Tour and the GTA Amateur Tour, and we celebrated the return of many favourites as well, including the Maple Leaf Junior Golf Tournament and the Caledon Council Community Golf Tournament, among others. Exciting new programs, like our Kids Golf Free program and seasonal photo contests, have flourished and been met with enthusiastic support and participation. 

And as we look back, we can’t help but to also look forward, to 2016. Next season you can expect to experience the same superb course conditions and golf experience you’ve grown accustomed to here at Osprey Valley Golf, but keep your eyes out for exciting new developments as well. As mentioned above, our efforts to help grow the game with the initiation of the Kids Golf Free program in July, was a tremendous success. We are therefore pleased to announce that we will be continuing the program next year! That's right, Kids Golf Free at OVG throughout 2016.

The Osprey Helps program, designed to give back to the communities from which we draw business is in development and will be initiated prior to the start of next season as well. What would YOU like to see initiated in 2016 here in Osprey Valley? We are, after all, “Golf for Golfers.” Please drop us a line and let us know.

Lastly, on behalf of all of us here at Osprey Valley Golf, we want to say how incredibly appreciative we are to all our golfers and supporters. The festive season is rapidly approaching and we hope the winter ahead brings nothing but good things. Thank you, one and all, for your patronage.

Sincerely,

Jerry and Roman Humeniuk
photo of Chase by Mike Hunter
Like us on Facebook Follow us on Twitter Our Instagram Page Our Website Contact Us
Putting the Turf to Bed: And to all a good night!
by Scott Littleton, Assistant Superintendent
The month of November is bittersweet for Canadian golfers and for those of us who work at the courses they play.  The weather tends to dictate when the die-hards can get in their last rounds of the season, while others have already washed their clubs and started hunting sales for next year. For those of us who work in course maintenance, November is a very busy month. As the weather grows colder and colder and the grass grows less and less,  we have to monitor things very closely.
 
The beginning of November really closes the year in our monitoring and preventing turf diseases.  After a lengthy season dealing with Dollar Spot (Homoeocarpa Sclerotinia), we turn our attention to preparing for the winter onslaught of pink (Monographella Nivalis) and gray (Typhula Blight) snow molds.  In order to protect our valuable turf for so many months of winter, we need a precisely timed application of fungicide to any and all bentgrass on the property’s greens, tees and fairways.  The timing is very particular, as the application must be made when the grass is still growing, but not growing enough that the plant will use up the fungicide before winter starts.
Typhula Blightan example of Typhula Blight

Our next focus is winterizing the irrigation system. If any pipes in the system are left with more than half their diameter filled with water, and winter temperatures freeze that water, it can expand and break the pipes, giving us lots of hassles during start up in the spring. Two compressors are rented for a week and hooked up to the irrigation systems at the pump-houses.  Hoot and Toot are run from one pump-house, while Heathlands is run from the other.  

When the compressors are attached to the systems, they blow air throughout the underground piping, blowing out the majority of the water that has remained in the pipes.  At first water streams out of random sprinklers around the courses, and eventually turn to a whistling smoke. This process will take anywhere from 3 days to a week. As you know, Osprey Valley Golf always stays open as long as we can, until winter has truly arrived. Any golfers that have played during the late fall season may wonder what that high pitched sound is, or wonder if someone is purposely trying to distract them from their game. Let us assure you, this is not the case! 

As you can see, just because play may conclude for the season, our jobs in agronomy are never quite complete. Putting our turf and our courses to bed properly now means that hopefully they will emerge from their winter slumbers well rested and ready for your visits in 2016! 
photo of Hoot #6 by Martin Ojaste
Snow in the Osprey Valley Golf parking lot
Get ready, get set, golf!
Osprey Valley Golf presents
Our Special LIMITED TIME Holiday Offers!
Are you ready for the Ho-Ho-Holidays?
From Tuesday, Dec 1, 2015 at 9am through Friday, Dec 20, 2015 at 12 pm  EST, the following options for golfers on your nice list:
 
The Bell Ringer*
Price: $ 122.00  (HST included)
One 18 Hole Round of Golf for Two Players
Usable at any tee time Monday - Thursday, excluding holidays.
Retail Value: $ 201.00 (HST included)

The Roaring Chestnut*
Price: $156.00 (HST included)
One 18 Hole Round of Golf for Two Players
Usable at any tee time Monday - Thursday, or after 11 A.M. on Fridays, Saturdays, Sundays and Holidays
Retail Value: $235.00 (HST included)

The Wise Men*  
Buy four 18 Hole Rounds and only pay for three!
Usable at any available tee times, you pay the normal rate for
the first three rounds and get your last round for free
 
Monday to Thursday, excluding holidays 
Price: $289.00 (HST included)
Retail Value: $402.00 (HST included)
OR
After 11am on Friday, Saturday, Sunday AND Holidays 

Price: $338.00 (HST included)
Retail Value: $470.00 (HST included)

 
*Offers are fully transferable. Cannot be combined with any other offer or special.
Not valid for tournament play, or for groups of 12 or more.

All certificates have a redemption deadline of November 1, 2016
photo by Bob McClure
Stuffed Acorn Squash
Your New Favourite Late-Autumn Brunch: 
Stuffed Acorn Squash
If you have a bit of time on a Sunday morning want something warm, healthy and packed with the rich, sweet flavours of autumn, this dish is a winner.

A delicious, grown-up twist on childhood’s toad-in-the-hole, be sure to make it for someone special!

Serves: 2

Ingredients:

1 Acorn Squash
1 Tbsp butter, softened
1 Tbsp maple sugar
2 thin slices of Canadian Bacon
1 plum tomato
1 tsp chopped fresh chives
1 tsp chopped fresh thyme
1tsp chopped fresh sage
2 eggs
Kosher salt
Fresh ground black pepper


How to do it:

- Preheat your oven to 375 degrees.
- Cut the squash in half and remove the seeds.
- Smear butter on the open halves of the squash and sprinkle lightly with maple sugar, salt and pepper.*
 
- Roast the squash, cut sides up, for 30 minutes.
- While the squash is roasting, chop your herbs and slice the tomato into wedges, (similar to an orange wedge’s size). Season the tomato wedges with salt, pepper and herbs. 
- Remove the squash from the oven and sprinkle with chopped fresh chives, thyme, rosemary and sage.
- Nestle a slice of Canadian bacon into each hollow, followed by two wedges of tomato in each hollow.
- Put the squash back into the oven for 20 more minutes.
- Crack two eggs into two small bowls.
- Remove the squash and gently pour an egg into each half, being careful not to break the yolk. 
- Bake 10 more minutes or until egg whites are firm. 
- Season with salt and pepper and garnish with a bit more herbs.
- Enjoy!

 
*Tip: For a dieter’s version, try spraying with butter-flavoured PAM and using Twin brown sugar substitute

*The recipes we publish in our newsletter, while delicious, are not the same as those served in the Osprey Bistro.
Hole in One Club

Every golfer has a hole in one story, but for most of us, it includes words like “almost” and “within inches”. A select few have actually lived that perfect moment and achieved the elusive ace.

 

As you might expect, with our three courses being home to thirteen par 3’s, we have seen our fair share of those most perfect tee shots over the years in Osprey Valley. In fact, there were four this year alone, doubling last year’s total. That includes Ewe Jaworowicz and Mark Wilson, who both aced Hoot #15 just a month apart, Ellen Seaborn who had the first hole in one on Toot since 2011, and Steve Boparai, who became only the third person ever to ace Hoot #4.

In honour of those who can boast this achievement, we have put together our Hole in One Club - a list of all of the hole in ones that have been made at Osprey Valley Golf.

Ewelina Jaworowicz on Hoot #15
Ewelina Jaworowicz on Hoot #15
 

Which course has seen the most hole in ones? Which hole? Which has seen the least? Visit our page to find out! We will be adding more names, photos and stories in the near future - check back from time to time.


So, we would also love to hear your hole in one stories - even the “almost” ones - and see your photos. Just click the button below to share them and be sure to let us know if we can add them to our Hole in One Club page.
Send Us Your Stories and Photos!
The King's Gingersnap
The King’s Gingersnap
As winter approaches, many people gravitate to the darker liqueurs to warm their cockles, but we thought we’d bring you a great winter cocktail that draws upon something a bit lighter and brighter! 

Ingredients:

1 ½ oz. vodka
1 oz ginger liqueur (we prefer the King’s Ginger Liqueur or Domaine de Canton)
½  oz fresh lemon or lime juice
¼ tsp peeled and grated fresh ginger
¼ tsp. simple syrup
One pinch each: ground cinnamon, ground cloves and grated nutmeg
Cinnamon sticks and gingersnap cookies for garnish
How to do it: Place all ingredients in an ice-filled cocktail shaker and shake, shake, shake! Strain into a cocktail or martini glass and garnish with a cinnamon stick and a cookie. Cheers!

* Simple syrup is made from 1 cup of sugar and 1 cup of water. Put them into a saucepan and bring to a boil. Simmer until the sugar dissolves, approximately 3 minutes. Remove from the heat and infuse with a pinch each of ground cinnamon, ground cloves and grated nutmeg. Great for the gingersnap cocktail, and for several others as well, including hot butterred rum! Try your own experiments!
 
** The recipes we publish in our newsletter, while delicious, are not the same as those served in the Osprey Bistro.

Osprey Valley Golf Seasonal Specials
As the festive season approaches, don’t forget personalized Osprey Valley Golf Holiday Gift Certificates for the golfer on your list! You may order any denomination you need, and special holiday motif paper is available on request! For the truly passionate, we also offer Frequent Player Gift Certificates. Starting at $2500, these come with a 10% free top up bonus! 

To make way for the 2016 offering, the Pro Shop at Osprey is also offering deep discounts on existing merchandise: Buy one clothing item and get a second item at half price! Golf shoes are also 20% off, though sizes are limited, and select rental clubs are on sale at $500, including bag! We also have special Christmas pricing on personalized Titleist golf balls. The minimum to order is 1 dozen.

Have you or a friend made a Hole in One at Osprey? Why not adorn your wall with a replica of the hole sign! 

Want something printed with our Osprey Logo for that special someone or for your golfing group? Not just golf-related items either! You can order hats, shirts, fleece tops, wallets, water bottles, portable power, Bluetooth speakers or knapsacks! All with immediate service.
 
For further information on any of these offers, or to place an order please contact info@ospreyvalley.com or call the clubhouse (519) 927 0585 x255.
Osprey Valley Golf
18821 Main Street
Caledon, Ontario
L7K 1R1
Like us on Facebook Follow us on Twitter Our Instagram Page Our Website
Osprey Valley Golf 2015