Your Questions about Soil, Fungicide, and Tomatoes!

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Episode Transcript

(00:00):
If you can hear me. Therewe go. Now we're back on Grant's
got us covered. You're just playinggames. So he's sitting back there to
say, yeah, well we'll messwith him a little bit. Broadcasting live
today from Derby Creek at of courseat sixty three sixty eight SiO to Derby
Road hilliear Ohio. Jeff Turnbull isto my right. Missus Turnbull just left
to go get ice, ice,ice, ice for the cooler, baby

(00:24):
for the coolers. Because there's lotsof food and lots of drink and all
and it's just having a good timehere and it's a little overcast, but
it's a beautiful day. Great dayto get out and do a little work
in the garden. Plan a fewthings, and you've got annuals and things
like that. I needed to askyou before before I forget. I was
writing a little thing the other dayabout tomatoes, and I always get folks
who want to know. A gentlemancame up which made me write this,

(00:47):
but I've I've done this before.But he said, I want to bite
into a tomato that gives me cankers. Sourse, I've had more people use
that exact thing and I said,you mean to burn the canker source.
They want to acid tomato, andI said that it's amazing when people use
that as a reference. But toexplain the thing about acidity and tomatoes is,

(01:08):
in fact they're all about the same. It's usually the pH of tomatoes
around four two to five, sothey're all in that general range. So
there's there acidic but if the sugarlevels the counter balanced the acidic of the
tomatoes. So the sweeter the tomato, like an orange or a yellow tomato,
which is usually higher in sugars,the less acidic it seems because of

(01:33):
the sugar. But if you wanta tomato that has a really good,
solid ascitic flavor, some of theold fashioned ones that are out there,
Celebrity still doesn't. Is still notedfor that Rutgers, is still noted for
that mar Globe box car Whillie,some of the couple of airlods, although
airlooms seem to be more sweeter thanthey are acidic. But you grew a
tomato and I hope you still dowhich was a knockoff of the Rutgers,

(01:57):
Yes, called rama called Ramapo.Do you still grow it? Yes?
Okay, got a bunch. We'llhave a thousand and one gallons here.
We probably already have some up herein the greenhouse already. If it was
the only tomato my mom would canwith. Well, you you brought sauca
and sauces that your mom or youmade somebody did. Yep. Mom taught

(02:21):
me to make it, probably thefirst time we ever did a remote here.
And I took when out to greenhouseand bought two or three of those
and planted those from my mom.And I came back to next year and
you didn't have any. You wereout get the seeds or something was up.
And that was the last time Iever grew. Yep, we we've
got him now. It is aRutgers tomato. It came out of Rutgers

(02:45):
research. Yep. Yeah, andit is actually the new Jersey tomato.
Right, yep. But is itan it's an airloom, rights, it's
a hybrid or an airloom. It'sit's well, they call this when the
ramapo hybrid. So it's a hybridisation, right, because they were they were
doing some Rutgers research. Because notall the Rutgers that are at there are
hybrids or heirlooms. Some are airloomslike the old original Rutger. But then

(03:07):
there are some hybrid Rutgers that arethere too, And I thought that Ramapo
was from their breeding that they haddone there at Rutgers. Yeah. See,
my mom can from May until November. When I was growing up,
you know, farming. I gotuncles. They didn't like the garden that
farmed thousands acres and had livestocks.So mom and dad canned for three families.

(03:32):
And you know, we just happenedto get a site of beef twice
a year and exchange and exchange.And I'll bet my mom would can a
thousand pints and quarts of stuff ayear, really, and she would not
She would not do anything without otherthan ramapo tomatoes because they don't have shoulders
on them. You don't have todecorum when you're canning with them. They're

(03:55):
great to eat, they're great onsandwiches. And you know, she'd grow
some sweet one hundreds m little cherrytomatoes that she would eat off the vine.
But my dad, you know,he's eighty nine and he still grows
one hundred plants a year. Really. Oh the funny thing is he hates

(04:15):
tomatoes. He just gives them away, so he didn't like the sauce or
the salt. He will eat anytomato bye product. But he's like me,
I don't like eat tomatoes really,but I'll make sauce. I make
spaghetti sauce, eat a fresh tomato, not yours. No, it's not
in my wheelhouse. Well for mymom, and she makes a great blue

(04:36):
cheese dress, homemade blue cheese dressing. She takes us. She loves cherry
tomatoes that just dip in that andeat them right off the vine. So
I will do three containers of cherrytomatoes and usually one or two of something
different. And that's where the ramaposcame in. And she loved I mean,
and I've never never had them since. Well yeah, because like my
mom always said, you know,they're just the perfect tomato for everything because

(05:00):
she don't have to skin them,they don't have the course shoulders on iman,
you don't decorum there. They're mediumand acidicum and they're just great for
everything she wanted to, you know, whether she can you know, have
tomatoes or tomatoes juice to make chiliesand soups with um. She just she
just loved it. Well, asI was doing the research she seeing what

(05:23):
other tomatoes other people listened for acity tomatoes that came up in there one
of the conversations that I was readingabout the Rutgers research at home and that
the ramapo was out there and wasconsidered more of a city tomato than a
really sweet tomato. So it wasthe perfect acid level for canning and for

(05:43):
sauces, et cetera. So yeah, and she's got to ask Jeff if
he's gotta yeah, we got him. We can send you home with one.
But the thing thing she always didwas then she could add the sugar
as she needed to what she wasmaking. She'd make it a little sweeter
fras pizza sauce, you know,she'd go a little more regano, a
little less sugar. But she couldmanipulate that sauce to do anything she wanted.

(06:09):
So, if that's the tomato you'relooking for and a little bit,
you know, try try ramapo.And it was it was great. And
again you've you've had them some yearsand you haven't had him some years because
the seat, I guess y,yep, seat of antability is an issue.
But we're buying it in a yearin advance. Now, now Darby
Creek will have Ramapo tomatoes ye intwenty twenty three. Yes, when will

(06:30):
they be ready? We'll have themready next week. So you're gonna bring
out the tomatoes and peppers next week. Yep, here you go, trust
me, Ramapo tomato. Put iton your list. It's at Kellogg's Breakfast
and a man of Orange. Totallydifferent tomato. They're very sweet, high
end sugar content. Not at allwhat we're talking about here with this Ramapo.
Something about this Ramapo. She justgot the old fashioned, great good

(06:54):
tomato flavor and excellent for canning andfor sauces and salsa. And I believe
that was your mom's that I tasted, not yours. Probably she always did
better. She always moms always dobetter. Moms always do better. My
mom's got that blue cheese recipe,and I could. She does has a
pickle pepper recipe. I could doall that stuff. It never tastes the
same, No, And the problemis is mom passed away fifteen years ago

(07:19):
with pancreatic cancer. But you knowI've got all of her recipes. But
the problem is their mom recipes,right, put a pinch of this and
how much what does the pinch right, or she puts on it, you
know, season to taste well,So whose taste? Her taste? It
was her taste, that's right,and that's why it was always good exactly,
and I can't get it to bemy taste exactly. Hey, we're

(07:42):
taking your calls, by the way, if you have a guarding questions or
tips you want to share, giveus a buzz. As Day two one
WTVN eight hundred and six ten towtv and we're broadcasting live today from Derby
Creek Nursery UH sixty three sixty eightSciota, Derby Road and hill You're gonna
be here till noon. The foodis smelling great, The dogs are smelling
and great. Grants maybe up toabout twelve dogs right now, five cups

(08:05):
of coffee, five cups of coffee, and a coke. So we'll see
if he can match Larry Larson's recordof thirty two hot dogs set right here
at Darby Creek Nursery at the Creekin Hilliard here on news radio six ten
WTVN. Now, look at Grant, look back at it. First he

(08:30):
was doing as James Brown's got Bobgot the glasses on. We're broadcasting line
the creek. That's Darby Creek GardenCenter. Stop out and say hello here
in Hilliard. Get the Jeff turnbullto my right, we got all the
food. To my left, granting. McKinley's behind us. They're dancing and
doing all kinds of stuff back there. I have no idea. I'm afraid
to even look back there. SometimesI know you never know. You want

(08:52):
to answer some questions, Yeah,Debbie, good morning, Debbie. Yeah,
are you there? Yes, weare, good morning. I have
a question. I'm a terrible gardener, so I'm gonna try raised garden beds
this year. Yes, And whatdo I fill them with? Do I

(09:16):
just get bags of potting soil?That is a great question. Matter of
fact, Jeff and I just gotthrough talking about this a little while ago,
looking at the raised beds being sopopular. Of course, a lot
of folks doing that. It's it'slike doing container gardening on steroids, and
I think it's the only way togrow. But how deep are you going
to have these raised beds? Ithink they're about two feet two and a

(09:39):
half feet deep. Oh, soyou got some death to them then?
Yeah. We both we both agreedthat we liked the ratio of about sixty
to seventy percent good shredded top soil, and then the other thirty to forty
percent would be your soil amendment.So the soil amendment would be pine soil
condition. Your compost. We weretalking about manu yours, you know,

(10:01):
anything like that that you can addorganic matter and then what's so it's about
a seventy thirty sixty forty blend whenyou fill those up and mix it all
together. Now you're going to dothat good shredded top soil that's your base.
And now every year, and thisis why this came up, someone
was asking about this. Every year, as that compost breaks down, it

(10:22):
will sink, so at the endof the season it'll probably be two or
three inches lower than what you startedout the beginning of the season. So
every year you're going to add alittle bit more to it. So it
gives you the opportunity to add moreorganic matter back to your beds. And
every now and then you might wantto bring in a little bit of good
shredded top soil and kind of youknow, add a little bit more to
that. But every year you're goingto add more and more organic matter to

(10:45):
keep that fresh, keep tilling itback into it. But again about a
sixty forty seventy thirty mix or blendis what you're looking at, and that's
a good good. You know,we're talking regular top soil that you would
buy from a top soil multi supply, right clumb Sara, you're talking either
Joe Joe top Soil, Kurtz Brothers. But not the bag top sail,
not the bag stuff. That's notwe're talking about now, bagged compost and

(11:09):
bagged pine finds. Yes, thoseare your amendments, but not the shredded
top soil. That's literally the bulkstuff that they would deliver from one of
those suppliers. And then can Iask a quick question about the tomatoes you
guys were talking about ramapo? Yes, yeah, um, are those a

(11:30):
good like a beefy tomato or dothey have a lot of them? Yeah?
It's it's a good meaty tomato withouta core in it, but it's
not huge. It's um, Idon't know. A tennis ball on steroids,
Yeah, a little bit big.Yeah, maybe baseball size is a
better. Do you ever do theFourth of July tomato? I talk a

(11:52):
lot about Fourth of Joy I reallylike that tomato. It's a quick producer.
It's not a large tomato, it'sjust a medium size. In this
ramapo kind of falls into pretty closethe same category. Yeah, but it's
an indetermined it'll get bit, it'llget tall, it keeps growing, and
it produces all season long. AndI'll tell you the flavor on that ramapo.
I was disappointed when Jeff didn't haveit, but my mom was even

(12:13):
more disappointed than me because I couldn'tfind it. But I'm glad he's got
a fact so I'll be able totake her a couple so. But yeah,
it's called ramapo, and I guaranteeyou will love it perfect. Thank
you, you're welcome. Good talkingto you, Kathy. Good morning,
good morning, Good morning, Rob. And how are you? I am
great in yourself. I'm doing well. Thanks for asking. Have two really

(12:37):
quick questions. I have some redbig dog woods that are kind of struggling
a little bit. I trimmed themthe dead stuff off, I fertilized them.
But each year it seems like theyget these brown spots on them,
and unause they're struggling. I wantto try to get ahead of that this
year. What's the best thing toput on the dog woods, And when

(13:01):
do I apply it to the spotfrom getting on there? Are they in
full sun? Um? You knowthey are. It's kind of an unusual
setting that they're in the west.They get the afternoon west um, and
they get the morning uh kind oflight sun. They get the afternoon sun

(13:26):
for about two or three hours.Okay, so in and out, in
and out through the through the day, but nothing really harsh all daylight full
in the morning, not as much, but more intense in the afternoon.
Those bush dog woods can they aresubject to some leaf spot diseases and you
get out there, especially if they'reunder stressed. That's why I was asking
if it was in full sun ornot. Um. And it doesn't hurt

(13:46):
the plant really, it looks bad. It's more esthetic than anything else.
But as Jeff's getting ready to tellyou here, um, using a fungicide
and getting on and try to preventit and keeping the plants watered and all
of that so they're not under stress. That'll help you out a lot too.
But you know, as far asthe fungicide, yeah, you know,
just overcounter fungicides fine, But whatwe deal with with the overhead watering

(14:09):
in the nursery and we're growing them. Um, you know, if if
they're older and they're they're really clumpyand tight, get some of those clumps
out cause air movement through them iscritical. That'll help a lot. And
they're not they're clumpy. Okay,good, But then, um, you
know if you do, if you'restill water them or need to water and
water them at the base not overthe top of the foliage, because that's

(14:31):
what we struggle with at the nurseryis the overhead watering. So we put
them on a spray program starting inmid June to prevent that bacteria leaf spot
on them. Okay, so I'mordering them at the base right, and
can put on there? What canI put on now to prevent that the
leaf spot? Uh? Later on, if you come in, they'll show

(14:56):
you mancozeb funging no cap ten.You know, there's several general all purpose
fungicides that should help to keep thatin check for you. Yep, okay,
And then you just got to geton a spray program. We spray
about every two weeks and it keepsthem really it keeps them really clean.
You probably wouldn't have to spray thatmuch but with the way we grow them

(15:18):
in the environment that it is,that's the program we're on. We do
the same thing with hydrangeen is toprotect them. Okay, And then one
other quick question. I have beautifullilac bushes outside my bedroom window, and
I have two red cardinal birds nestsgetting ready to have babies. And once
the babies come, I need totrim those back. When do I trim

(15:39):
them? I think it's what twoor three weeks after they bloom? Is
that correct? You want to tryto get it done within two or three
weeks after they're finished flower because oncethat new growth starts to come out,
and if you prune net, youstart to reduce the flower buds for next
year. So within about a twoor three week period following, when the
flowers are totally spent, that's yourbest time to get on without sacrificing flowers.

(16:02):
Now, you could do it anytime. I mean you could do it
later, but you start to sacrificesacrifice flowers if you wait too long.
Okay, And generally speaking, runhow far back can I trim them?
They're kind of a little bit barrenat the bottom. Uh, maybe about
a foot or so, And Iwant to try to get some more growth

(16:22):
at the bottom. How far backshould I trim them at the top?
You're about maybe go ahead. They'reabout maybe five feet tall, okay the
most. Let me just tell youthis. And Jeff's kind of smiling off
to him. I could see himsmiling. We've taken is this a common
lilac? Your fashion? It's aKimberly what is it Korean Kim ms kim

(16:48):
or something like that, ms Kim. Yeah, that's it. I've had
I've had him for probably twenty yearsand they're right outside my bedroom and I
don't want to lose them because Ilove great, great bloomers and very consistent
bloomers too. But we have takenlilacs that have gotten overgrown and pretty much
do a basil cut right at thecrown and have them come back up again.

(17:10):
I'm not telling you to do that, but my point is you could
go back really hard, you know, eight ten and twelve inches above the
ground, and they'll respond to thatfor you. It takes time, but
they can. You can actually goback that far if you had to to
get them to rejuvenate again. Yea. And then the thing we always will
always recommend or teach the crews todo is get anything that's cross looming in

(17:33):
there out of there and that helpsthen that plan a little bit and then
rejuvenate from the bottom. Also,yeah, yeah, I don't have any
problem cutting them back. So fornext spring, then will they bloom or
do I have to wait? Probablynot much, not much as a matter
of fact. When you do thatnow, you will sacrifice a couple a
couple of years of flowering because ittakes time for him to recover. So

(17:55):
don't expect anything next year, butthen the following year they should be back
at that point. Okay, andset him too when you cut him back.
Yep, yeah, yeah, Ialready I already sat him this year.
So I'm gonna cut him in,cut him way back, and I'm
gonna pump him full of food.There you go. Sounds good, all
right, Kathy, appreciate it.We're gonna take one more call before we

(18:17):
take a break. I know,Alice going to see see and don't do
it. We're going to do anyway, because this young man has been one
of our tomato experts for many,many many years. I kind of retired
last year. I don't know ifhe's back in clumbers. We're still in
Florida, Tomato Dick, good morning, Good morning, Ron. I've been
listening to you. I heart herein Naples. So you are in Naples.

(18:40):
Yes, we're still here till thetanpa May. Good news is we
are going to have the gardens onemore summer. You are going to Yeah,
I knew you couldn't give that up. Well, it was all up
to the owner whether it was goingto happen, so he said go ahead
and go with it. So we'regonna give it another show. My cousin

(19:00):
Joe, we both live in GrossCity now lived together next door, so
he's got the garden all cloud upready, you know, for me to
disc it up when I get back, and hopefully I'll still be able to
form a Lemon Boys and my celebrities. You're grown either one of those,
Jeff, Yeah, celebrity. Soat least you know, Darby Creek's gonna

(19:22):
have celebrity. Now, what aboutI mean, how are you going to
wind up planting this year? Well, I'm hoping to put you know,
about five hundred celebrities out. Wegot our Kellogg's, Dianass, some green
Zebras original green Zebras and the Cherokeecarbons. We got those grown in our
cold frame. Good. They're littlesmall, I'll there, they're gonna make

(19:47):
it. So we're gonna have them. And I think maybe one hundred and
fifty collogs, fifty chinass. Let'ssee some Cherokees, you know not maybe
twenty four thirty of them, maybetwenty four of the green zebras, the
green Zebra, the original, alittle one. You can't find it.

(20:07):
I think I still have some seeds. So I believe that's what we started.
So that's that's what the plan is, and we're going to give it
another shot. Well, I'm excited. Now you got to add twelve ramapos
to that list, right, Igot that down. All right, We'll
get you twelve of those ramapos andeverybody. Now everybody want to try those
as well. But now we'll knowwhere to send them so they can try
them. Right. Yeah, Andyou know what I've been grown up.

(20:33):
Go ahead, go ahead, yougo. I said, I did grow
some tomatoes and costs down here inIllinois. I had about four celebrities.
I did get about twenty off ofthem. This is kind of late form.
I don't know. They didn't growtoo good at the post. But
they did grow and then got twolamon boys. They did thick about four

(20:53):
off of those. They got smallgreening on there. But I started the
seeds in December twentieth. It's alittle late for them, you know,
but they took the time coming,but they did come around, like said,
they did come. I'm getting afew fresh tomatos good, and I
do. I do have a spotat the new house. Actually brought some

(21:14):
from the garden, so I dohave some of that samithery good soil there.
So I was playing on at leasthaving a you know, twelve to
twelve garden over there if I didn'thave anything. So anyways, we're I
think we're gonna be on a goodstart. Sounds good. I'm now you
gotta I'm excited. I know ourlisteners are excited as well, because everybody
always loved coming and enjoying all yourtomatoes. So I'm even getting some thumbs

(21:37):
up while we're standing air, folksare listening to you, So everybody's excited.
So we're glad you're coming back.Now, you got to keep us
posted. I was gonna say I'vebeen grown at the giant desk for sale
the plants. I just can't getpeople to bite on those. Oh man,
that's one of the best tomatos,That's what I keep saying. And
then it's like, well, thenthey wind up buying something else. Well,

(22:00):
the problem is, you know,it takes quite a while for him
to come on and that thing.But when they do come on and they
get nice and big, it's alate tomato. But well it's it's a
good tomato. I go from howlong the giant ass eating each one?
And I kind of bounced over tothat giant now, so it just tastes
so good. Cut that bread init. Yep. Well, I'll tell
you what. I'll get Jeff tohold us twelve or so of the eighteen

(22:23):
of those ramaposts. We'll get thoseover to you when you get back,
and get you to plant some ofthose as well. Okay, we'll do
all right. Deck, Well,good talking with you, and keep us
posted when you get back here.Okay, we'll do all right, take
care, all right, quick break, we come back. We're broadcasting live
today from Derby Creek. I didn'theal your stop out and say hello,

(22:44):
We're gonna be here till noon hereon News Radio six ten WTVN. Jeff
Turnbull and I are just sitting herereminiscing about all the years. How many
years has it been that she's thirtyyears we've known each other. Oh yeah,
at least talking about all things thatAnd of course the interesting thing is
going to really change here at DarbyCreek. And then of course Jeff calls

(23:04):
it the Creek. But if youhaven't seen or heard last year, you
explained it a little bit to uswhen we were here doing the remote.
But you've got a major major changecoming up in twenty twenty four. Yes,
this is our last year at theHilliard location. We've been working in
the last five or six years atthe new Tree Farm. I've owned it

(23:27):
about ten twelve years. We've gotfull production going for trees and shrubs.
We've got cold frame greenhouses and youknow, the facilities here in Hillard.
Hillard has been great community to us. We've grown from nothing. I mean,
I was talking to a guy thismorning that we first opened up,

(23:51):
and I used to run straighters andI was here about forty five days and
the guy stopped in and want oftrees, and he told me he didn't
have any money, And I saidwell, I don't either, and but
I needed some excavating work done,and he was an excavator, and so
we decided we would work together andwe would trade excavation work for trees.

(24:11):
And he brought his semi up herewith a lowboy in a track ho and
he parked it on Cosgray Road,and he left it there for three days
and nobody said a word. Justright down the street here, and now
he couldn't be there ten minutes tillthere'd be a traffic snarl in Hilliard.
Well, he wouldn't be able toget through the roundabouts. Oh no,
to get well, yeah, thegood news is on Cosgray Road alone,

(24:33):
we're building four roundabouts next year.Here you go. So, I mean,
so not only do you get herein your head spinning, but just
getting here, getting here? Yeah, I mean, you know, you
got to take vertigo medicine if you'reif you're coming through Hilliard at all.
So this play, this is it. So you're gonna be here through you
think sometime in October yep, ourlast day's probably gonna be October thirty first.
And the farms progressing. I calledthe farm. It's going to be

(24:59):
the new Garden Center. And thegarden centers built. This is an Elvis
garden. It's huge, but yes, it is really big, and you
know, everything's going together and wewe've taken a lot of the issues that
we have here out, like youknow, you're gonna we're gonna double the
size of our retail greenhouse. Butyou know where I spent yesterday on a
forklift all day moving hanging baskets eighthundred feet up from the growing range.

(25:23):
That growing range is back and rightup to the retail house and it's gonna
be a twenty foot walk to getcarts across, you know. So the
growing range and the growing greenhouses forshrubs are all going to be integrated together.
Um. You know. The beautifulthing is we're not gonna with with

(25:44):
the way we grow trees with bagproduction as you know, we can we
can dig trees year round with whenyou're doing bald and burlapped basically, you're
got a short window in the springcoast. It's always so wet up here
that it's March, you know,second third week April if you're lucky,
and then you know into October,after you get the first killing frost,
you've got until the ground freezes toget everything out of the ground. Beautiful

(26:07):
thing with the bag production, whichwe're eighty percent bag production right now,
we can go out ninety five degreesin June and if a customer wants six
autumn blaze maples three inch, wecan go out and dig them and put
them in the back of their carand they're gone. And so folks understand
what the bag method is. It'sactually a you're growing in the ground,
yes, in a bag. Thebag is like a container, yes,

(26:30):
and you just slide that right upout of the ground. Yep. Irrigation,
drip, irrigation system, fed,regular basis, all that kind of
stuff. So you need a tree, they just go out and pull right
out of the ground, right,And there's no transplant shock, there's no
there's another and it's it's incredible thedifference in the roots system between bag production
and just regular B and B production. You pull a bag tree out of

(26:51):
the ground, cut that bag offbecause it's constantly being root printed. Right.
There's like a thousand more roots ina bag tree than there is a
bald and burrow a tree. Andas you know, as you've always said,
you know, if you don't havegood roots at the bottom, you're
not gonna get anything at the top. And we've just found for us it's

(27:11):
a great way to do because everything'sso compressed and we do so many different
things. I mean, you know, there's a reason most people don't have
a tree farm, an annual growingrange, a perennial growing range, do
retail do landscape construction is because thetime constraints in the spring are just phenomenal
and it's really hard to get itall done. And we failed miserably trying

(27:33):
to get spring trees dug in thespring because landscape's always so busy. So
we don't have to dig a thousandand twelve hundred trees. Now, bring
them in like we do now andheal them in. We can we can
go out and we can pop out, you know, four hundred trees,
bring them in, have them inthe yard, and then we can go

(27:56):
out in another month and dig anotherthree four hundred trees. It's a great
process. Real quick, we gottatake a break here. How how large
of a tree caliber wise? Canyou grow in the bag as big as
you want? We grow up tofour inch caliber. So you grew up
to a four inch caliber tree,did we mess up. I don't know,
we didn't. We gotta take aquick break. We come back,
we'll finish up. Broadcasting live todayfrom the Creek, Derby Creek Nursery sixty

(28:18):
three sixty eight Sciota, Derby CreekRoad, and Hilliard. Come out and
say hello. All kinds of greatthings going on here on news Radio six
ten WTVN keep it going. Bc D broadcasting live today from Derby Creek.

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Deff calls it the Creek. That'swhere we are at sixty three sixty
eight Scioda, Derby Creek Road,and Hilliard. Stop out and say hello.
A lot of folks are here now, Jeff, you were concerned here
a little. They're onlyone slowed downjust a tad. Now look you're all
filled back up. Yeas people comingin waves talking with Jeff Turnbull about their

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new garden center. This is thelast year for this particular center, so
they're gonna have a brand new andthis thing is huge. If you want
to see what it looks like,they've got a display here that shows you
all the pictures and the drawings andall, and Jeff can help explain it
to you as well. But it'sgoing to be a state of the art
facility. He's taking a lot ofideas and he's seen over the years from

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other garden centers. I always say, steal those ideas and claim them for
thine own. Absolutely absolutely no needto reinvent the wheel, Oh absolutely not.
But you've taken a lot of notesand like you said, adjusting things
that didn't work for you. Guys. Now you're gonna make it work at
this new place. And I thinkit's it's gonna be gorgeous, and I
think folks are going to really enjoyshopping. That's going to be a destination

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center, no doubt, which thisis as well. But you know it's
an event and you go to aplace of that size, you know you're
going to spend a little time andwalk around enjoy it. And you know
it's beautiful. Kind of we wekind of stole the look from like almost
a Kentucky uh Kentucky horse farm.It's uh, you know, it's got
the four rail blackwood fence and uh, the turfs immaculate. I mean,

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the place looks gorgeous. Now that'sstill under major construction and uh, you
know, we we update. Emily'sdone a great job with our social media
posts, and we're updating on Facebookall the time as construction progress, as
Emily's doing three or four or fiveposts a week on there on Facebook,
just updating on what's going on.And uh so, yeah, we're looking

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forward to it. It's gonna besad to leave the old barn, but
it's also uh that with you said, we are all yes, and it's
it's I've been told the oldest buildingin Hilliard, but you know, there's
just a lot of negatives to it. Uh. You know, if you
if you go to insulator to getit where you can put a c in

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it, you lose all that history. But you know, the tough part
is it's either thirty eight degrees inthe barn or one hundred and twenty and
there's one hundred and fifty old yearsworth of dust in there. And you
know, fortunately at the new location, we're going to be able to have
nicer you know, gardening accents andum supplies, because you know, in

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that old barn, you just youjust can't have very nice thing. You
can't have books, you can't docandles, you can't you know, some
of the clothing lines and stuff,and it's just it was really difficult for
a retail environment. So Grant andMcKinley and I will be able to shop
clothing, absolutely, I think.So you know, we'll get some hats

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in there and some stuff, butyou know, some of these nice garden
accents that look really good that wehaven't been able to cover. And you
know, you have to deal withthe bats in this barn that we got.
Now that's fun, it is,that's the fun stuff. Kids like
that kind of But you're sweeping back, guy know, up every morning and
and you bag it, sell itfor ten dollars a bag. Absolutely,

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what's the deal. But you know, so it's time to change. And
like I said, Hilliard has beenreally good to us. But we've owned
the property out there. It's notfar from here, and it's on it's
on Amity Pike, which is RingsRoad in Franklin County. So we're literally
only four miles from where we arenow and you know, a lot less

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construction, a lot less traffic headaches. We're three quarters of a mile from
the Dublin for a few years anyway. Yeah, and to dirt Dutchman.
So you can come out, ohyeah, yeah, I forgot about it.
You can come the garden center andthen go get lunch and breakfast at
the dirt Dutchman nice place. Igot a quick question for you know,

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you're seeing a trends and you changeall the time as far as what you're
growing and stuff. April is OhioNative Plant Month, and I know you're
aware of that now there I thinkthere's only three states left to make this
a national April National Native Plant Month. Do you see you guys, have
you been changing your plantings to includemore straight native plants. We've been buying

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a lot of native plants in Weare growing a few native trees. Um
uh. You know, we've gotsome sycamores going right now that will be
ready in a couple of years.And you know, on the printing o
end, we're really researching it becauseyou know, it's just really been hard
to find suppliers for that. Butit is getting it is getting more popular,

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and that's something we do want tomove into as we keep producing more
and more of our own stuff,I mean, pollinators, native plants,
and that's all I mean, that'sthe buzz now obviously, yep. And
just curious you know what a gardencenters and nursers are doing to kind of
address that, because you're right,it's it sometimes can be hard to find
some of these straight genus species nativeplants out of our garden centers. Yep.

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You know, like a friend ofmine's growing uh you know, uh
wahoo plant, which you know it'simpossible to find, and he sells a
lot of them, and it's it'sjust a great plan. So he's growing
us some liners and we're gonna putthose into production. But you know,
we're gonna have a dedicated perennial facilitynext year, and we hope to just

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keep growing more and more of ourown perennials and supplying what we want that
we can't find. Sounds great,and again, if you'd like to see
what they're gonna do. Course they'regonna have this all up all spring,
so when you come out to DerbyCreek you can. You'll see the poster,
you'll see all the great things thatyou're doing. But take note because
this will be the last year atthis location, and hopefully you'll have us

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back out next spring to open thatnew facility up. I can't wait to
get out there and see it.We may have you out a couple of
times. We may do a bigbrand opening to kick off the entire season.
Have you back here for the openhouse Christmas? You're gonna do Christmas
there too. You know, we'renot going to be able to do it
this year because tearing the structures down. That's something we've got to look at

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when we get here. I think, because one of the things we're doing
is we're gonna have a twenty fivehundred and ten foot tropical house. Now,
wow, well we're gonna have We'regonna grow house plants and tropical plants
all year long, and so yeah, I think we'll probably end up doing
Christmas because we're gonna have tropicals availabletwelve months out of year, which right

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now we don't and can't. RightAnd I know you always bring the truck
loads up from Florida and all that. Now you're gonna have your own house
dedicated doculents. We're gonna be growingtopicals and foliage alone. Yep. Absolutely,
I'm getting goosebumps thinking about. It'sreally exciting. I mean, I
really am. It's cool to seethis thing developed. This has been a
great place, great ambiance here.You've been here for a long time,

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but it's it's looks what I'm seeingthere looks like I can't wait to go
see what's gonna happen. You know, our bases we're out in the end,
but you know right now we're gonnabe close and we're not that far
away. So we want everybody tocome out and see us next year.
Jeff Turnbull, always a pleasure.Thanks for having us out. Missus Turnbull,
thanks for everything. I know.You're responsible for everything we see here,
including the food, including what Jeffdoes, so we thank her as

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well. And a great staff.And I think Grant is now at fourteen
hot dogs and he's not even gonnaget close to Larry's. Lary Larson's number
was broken at this site. Yougot have to put a plaque here or
something. Well, have a memorialsmemorial. Thirty two hot dogs and four
bags of popcorn. Thanks Oliver Callers, Thanks to our sponsors, Thanks of

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course to Grant and McKinley, andof course Ella back at the studios for
making this show happen. Now doyourself a favor. It's Harbor Day weekend.
Get out, I figure out where'regonna plant a tree or two or
three, plant those pollinator plants.Get the kids. And dogs involved with
gardening. Pamper your worms and makeit the best weekend of your life. See you