Osprey Valley Golf October Newsletter
Osprey Valley Golf Newsletter
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Thanksgiving Reflections from the Executive
This time of year, when Osprey Valley’s hills and vales are in the full flush of autumn and we look back at a fantastic golf season, we are reminded of a quote from Marcus Tullius Cicero, “Gratitude is not only the greatest of virtues, but the parent of all others.” Here at Osprey Valley Golf, we have much to be grateful for, both personally and professionally. We’re thankful for our families and loved ones who support us in our endeavours, for our tireless staff, for the strong season that is slowly drawing to a close, and for all our patrons and friends, both old and new.

In that spirit of thanksgiving, we are pleased to share with you a new program which is being expressly designed to show our gratitude to the communities from which we draw business: Osprey Helps. 

Over the years, Osprey Valley Golf has been privileged to host numerous events and tournaments which were fundraisers for, or hosted by, many noble and deserving charities and not for profit organizations. With the initiation of Osprey Helps, all such fundraising tournaments and charity events held at OVG will receive a donation to their charity from us, in an amount appropriate to the event and cause. In this way, we can give something back to the wonderful communities that support Osprey Valley Golf. The program is in the works and will be initiated at the beginning of the 2016 season. Look for updates on our website.

We wish each of you a bountiful, joyous and peaceful Thanksgiving. 

Jerry and Roman Humeniuk
We're Grateful for ... Almost Everything
by Peter Kemp, Assistant Superintendent
This Thanksgiving, we in your turf department are thankful for many things.

We are thankful to have such a dedicated staff, comprised of people who always strive to put forth the best product possible. They are a dynamic bunch, who grasp our vision, and their dedication allows us to continually improve the conditioning of Heathlands, Hoot and Toot. Our turf team is also very inclusive, from our leaders right down to our seasonal hires. This creates a close knit group which truly becomes a second family, something we are especially grateful for.

We are also thankful to and for our golfers. We’re thankful for your patronage, your kind words, and all the comments and suggestions you make, which often help us to improve the facility.

There is, however, one thing the turf department is not thankful for this season, and I assume that most golfers feel the same way. It is the dreaded F-word: FROST. All of us in Osprey Valley hate to hold back our fall customers due to frost, but if we allow play to continue, the condition of the courses will suffer drastically. Frost itself doesn’t damage grass the way it does other plants, fruit or animals, but it can kill grass if walked or driven on.
Frost Closeup

Grass blades are actually nearly 90% water, so when there is a frost, the blade itself freezes. When a golf cart drives on the grass, or someone walks on it, the grass’ cell walls actually shatter and the blades  themselves break. The damage won't even appear for two or three days, but then the plant begins to turn purple or black and eventually fades to light brown.  As long as there are optimal growing conditions, strong, healthy grass can often grow and repair itself - but in the fall those great growing conditions aren’t present and even stronger grass doesn’t heal as easily. Even when the damaged grass does heal, it’s often more vulnerable to weeds and disease. So next time you are facing one of those dreaded “frost delays” this season, know that your patience is helping us taking good care of your courses for years to come! And for that, we are also thankful.

Happy Thanksgiving everyone!
From the Cutting Board:
Roasted Butternut Squash
With Parmesan and Radicchio
Roasted Butternut Squash with Radicchio and Parmesan
If you’re looking for the perfect, tasty side to dress up a table this holiday season, look no further! Here, the sweet depth of caramelized butternut squash meets the crisp sharpness of radicchio, the saltiness of parmesan and the warm crunch of toasted pine nuts. 

Both delicious and decorative, this dish is a show-stopper! 


1 large (1 ½ -3 pound) butternut squash
3 tablespoon unsalted butter, melted
½ teaspoons salt
½ teaspoon pepper
1 tablespoon. sherry vinegar
½ teaspoon mayonnaise
½ cup thickly sliced radicchio
½ - 1 ounce parmesan cheese (or parmigiano reggiano) shaved into thin strips with a cheese grater or veggie peeler
3 tablespoons toasted pine nuts
Butternut Squash
Placing the oven rack on its lowest position, preheat your oven to 425 degrees. Using a sharp kitchen knife or a vegetable peeler, remove the skin of the squash, including the rough, fibrous white layer just beneath the skin (peel until the squash is completely orange). 

Cut the squash in half and scoop out the seeds, then place it on a cutting board with the cut side down and slice ½ -¾ inch slices, crosswise. Put the squash in a large mixing bowl and toss with melted butter, salt and pepper. Arrange on a greased sheet pan in a single layer and roast until the side touching the sheet is well browned (about 10 to 15 minutes). Remove the squash and gently flip each piece, using a metal spatula.  Put the squash back in the oven and continue to roast until the side touching the sheet is nicely browned and the squash is very tender, (10 to 15 minutes more). 

While your squash is roasting, whisk the vinegar, mayonnaise and another pinch of salt in a small bowl. Once mixed, slowly whisk in the oil until the mixture is smooth. Place the cooked squash on a large serving platter and drizzle with ⅔ the vinaigrette. Top with radicchio, Parmesan and pinenuts, drizzle with the remaining vinaigrette, and serve! 

*The recipes we publish in our newsletter, while delicious, are not the same as those served in the Osprey Bistro.
Wild Turkey Family on Hoot by Scott Brook
Staff Pics
Nobody spends more time out on the courses than our staff. Thus nobody appreciates the beauty of Osprey Valley more than they do. Fortunately for all of us, they love to share the perspective they get to enjoy in the long hours they spend every day in the course of their work from the early morning onward.

The photos of Osprey Valley in this month's newsletter were all taken by members of the Osprey family. We hope you enjoy them. If you would like to see more, please visit the Staff Gallery on our website.
Visit the Staff Gallery
Memories of Spring by Bob McClure
A Thanksgiving Word from the Pro
by Bob McClure, Director of Golf
Some hae meat and canna eat, 
And some wad eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.

        The Selkirk Grace by Robert Burns 1794

What am I thankful for?

I know some families that don’t get together or even speak. I love mine.

Everyone needs friends. I have many.

It cannot be taken for granted.
“carpe diem”

We live in the best country in the world.

Fresh Air
I like city culture but I love country air.

All genres have some merit.

Morning Coffee
No explanation required.

A Good Book
Daily reading for me is a must.

It’s medicinal.

They never have a bad day.

My Martin guitar
I pick it up daily.

Pumpkin Pie
My fave.

4 foot birdie putts that break left – count on it ; )

Happy Thanksgiving!
Our Best Wassail
Hot Mulled Cider
Many of us associate the tradition of the Wassail with Christmas caroling, but in ancient England there were actually two wassail traditions: the Christmas Wassail, and the Orchard Wassail. Practiced in southwest England, this ritual varied from village to village. Young people would go between orchards, singing to the trees and reciting incantations intended to ensure a wonderful apple harvest for the coming year. In the midst of this celebration an elixir of sorts was both drunk and poured over the tree roots from a Wassail bowl. There are areas in England where this ancient ritual is still held every year! 

The earliest versions of the Wassail beverage were usually spiced, warmed mead (ale brewed with honey). In one of the earliest, called Lamb’s Wool, roasted crab apples were dropped into the boiling, spiced mead, until they burst from the heat. The hissing, popping pulp was said to resemble lamb’s wool! Through the generations, wassail has evolved into innumerable delicious varieties of hot mulled ciders, to be shared with family and friends over the long cold months of winter ahead. Since our Thanksgiving Day here in Canada is a celebration of the harvest and the blessings of the past year, we thought we’d take this opportunity to share our favorite version with you!

1 gallon apple cider
¼ cup lemon juice
3 sticks cinnamon
1 tsp whole cloves
½ cup sugar
2 oranges, sliced, skin on
2 lemons sliced, skin on
*ten ounces of vodka - if desired!

The day before your party mix all ingredients except the vodka in your largest pot. Heat over medium heat, stirring occasionally, until boiling. Reduce the heat, cover and simmer ten minutes. Allow the cider to come to room temperature, then cover and refrigerate overnight. 

Day of party: heat over medium heat until warm.

A festive alternative:
If you’d care for a wee tipple with your Wassail, add ten ounces of vodka on the second day, before heating!

*The recipes we publish in our newsletter, while delicious, are not the same as those served in the Osprey Bistro
Osprey Valley Golf
18821 Main Street
Caledon, Ontario
L7K 1R1
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Osprey Valley Golf 2015