Rolling greens on Mountain Ridge with Crystal Mountain's new Tru-Turf Roller
"I want them to look like billiard tables and roll that way too."
Jason Farah knows that a golf course is first judged by its greens. So that's precisely where he started this spring when he took over as Crystal Mountain's Golf Course Superintendent. He brings with him almost 25 years of experience that includes work as an assistant superintendent (North Course) helping to prepare for the 1996 U.S. Open at Oakland Hills Country Club.
"Maintaining a high-end golf course is all about doing the same thing over and over again," says Farah. "It can be a little monotonous but the crews understand it, embrace it and response has been great this summer."
Golf Course Superintendent Jason Farah (left) works with Crystal Golf employee John McElduff
"The attitude has changed right along with the course conditions," says John McElduff, pictured above operating the resort's new Tru-Turf Greens Roller, the same used at PGA Tour stops.
Every morning at 6am crews take to the Mountain Ridge and Betsie Valley courses to manicure the greens. First they mow. Next they clear the clippings. They roll them weekly and this consistent, intricate approach to each of Crystal's 36 championship holes has created the consistency on the greens.
"The greens are rolling really well so if you put a good putt on it, it's going to go in." Those were the words of Michigan PGA Women's Open Champion, Becca Huffer after shooting a second round 64 on the Mountain Ridge. It would have been the course record had Kimberly Dingh (runner-up and top amateur) not already shattered that score with a 10-under par the day before.
The staff in the pro shop have heard the accolades as well, from players of every level. Of course, a quick look around and it's not hard to notice the consistent quality has spread into the fairways, rough and tee boxes. The new wooden flagsticks, tee markers and signs certainly provide a nice accent to the canvas Farah and his crew seek to perfect with each new day.
"I love what I do and I feel like the crews out there working on the courses share that enthusiasm and take a tremendous amount of pride in their work."
And it's reflected in each stroke of the putter and smooth journey to the cup.