September 8, 2025 • 53 mins
Digging deep into the soil of gardening wisdom, this episode unearths precious insights from Master Gardener Bev DeLenardo that will transform how you approach your garden. With over 26 years of experience selling at farmers markets and a wealth of horticultural knowledge, Bev shares secrets that both novice and experienced gardeners will treasure.
Ever wondered why some garlic bulbs produce tiny, numerous cloves while others develop just a few magnificent ones? Bev reveals that the size of what you plant directly influences what you'll harvest, and explains why garlic planted in fall consistently outperforms spring plantings. She walks us through her meticulous process for nurturing "heavy feeder" plants like garlic, from enriching the soil with well-composted manure to the surprising practice of foliar feeding – where plants absorb nutrients directly through their leaves.
The conversation blossoms into practical fall garden preparation advice, with Bev emphasizing the importance of proper cleanup to prevent disease cycles and the benefits of working soil before winter. Her tips on collecting and storing herb seeds, improving sandy soil with organic matter, and deterring garden pests naturally (coffee grounds for skunks, anyone?) offer immediate value you can apply to your own outdoor spaces.
We also venture into the community-building world of farmers markets as Bev shares her experience organizing the Lindsay Thursday Farmers Market. From navigating health department regulations to creating accessible spaces where people connect over locally grown food, her insights reveal how these markets sustain both agricultural producers and the communities they feed.
Whether you're looking to grow prize-worthy garlic, prepare your garden for winter, or understand the inner workings of your local farmers market, this episode delivers rich, practical knowledge rooted in decades of hands-on experience. Subscribe now to continue receiving these valuable gardening insights that help you live your best life under the canopy.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Back in 2016,.
Frank and I had a vision toamass the single largest
database of muskie anglingeducation material anywhere in
the world.
Speaker 2 (00:09):
Our dream was to harness the knowledge of this
amazing community and share itwith passionate anglers just
like you.
Speaker 1 (00:15):
Thus the Ugly Pike podcast was born and quickly
grew to become one of the topfishing podcasts in North
America.
Speaker 2 (00:23):
Step into the world of angling adventures and
embrace the thrill of the catchwith the Ugly Pike Podcast.
Join us on our quest tounderstand what makes us
different as anglers and touncover what it takes to go
after the infamous fish of10,000 casts.
Speaker 1 (00:37):
The Ugly Pike Podcast isn't just about fishing.
It's about creating atight-knit community of
passionate anglers who share thesame love for the sport.
Through laughter, throughcamaraderie and an unwavering
spirit of adventure, thispodcast will bring people
together.
Speaker 2 (00:51):
Subscribe now and never miss a moment of our
angling adventures.
Tight lines everyone.
Speaker 1 (00:56):
Find Ugly Pike now on Spotify, apple Podcasts or
wherever else you get yourpodcasts.
Speaker 3 (01:12):
As the world gets louder and louder, the lessons
of our natural world becomeharder and harder to hear, but
they are still available tothose who know where to listen.
I'm Jerry Ouellette and I washonoured to serve as Ontario's
Minister of Natural Resources.
However, my journey into thewoods didn't come from politics.
(01:33):
Rather, it came from my time inthe bush and a mushroom.
In 2015, I was introduced tothe birch-hungry fungus known as
chaga, a tree conch withcenturies of medicinal
applications used by Indigenouspeoples all over the globe.
After nearly a decade ofharvest, use, testimonials and
(01:56):
research, my skepticism hasfaded to obsession and I now
spend my life dedicated toimproving the lives of others
through natural means.
But that's not what the show isabout.
My pursuit of this strangemushroom and my passion for the
outdoors has brought me to theplaces and around the people
that are shaped by our naturalworld.
(02:17):
On Outdoor Journal Radio's Underthe Canopy podcast, I'm going
to take you along with me to seethe places, meet the people.
That will help you find youroutdoor passion and help you
live a life close to nature andunder the canopy.
So join me today for anothergreat episode, and hopefully we
can inspire a few more people tolive their lives under the
(02:41):
canopy.
Under the Canopy.
Well, as always, we want tothank all our listeners.
It's part of the course, youknow, and you got them.
Ask them questions, that is,and suggestions.
Let us know for our show thatis, and we'll see what we can
come up with.
Sometimes it takes a bit ofinformation but time to figure
(03:04):
it out, but we try to geteverything on and answer it for
all the questions.
Now, you know I always talkabout my chocolate lab gunner
and we got going through a bunchof hotspot issues and I'm not
of that and nor do I give advice, but I got to tell you he was
(03:25):
prescribed something for his hotspots called cephalexin, and
cephalexin when you talk to Iused to talk to Jeff Urich, who
used to be the minister ofnatural resources, but his
background, jeff, he wasactually a pharmacist in his
prior life as well and he wouldtell me that they would
regularly sell that's theirmedications for their
(03:47):
prescriptions and things alongthose lines, and that virtually
the same.
So I ran out of cephalexin thatwas prescribed and I started
checking around and, lo andbehold, my mother.
Mom turns 91 next month.
I had one cephalexin left andGarrett, my partner.
(04:07):
He occasionally comes up anddoes a show with us on a podcast
.
He had a bunch of cephalexin aswell.
So I read the prescriptions theexact same same level of
material in it and guess what?
I used the cephalexin there andcleared up his hot spots
without any problem.
And I had the same problem withmy other chocolate lab as well.
(04:30):
Every time they'd go swimmingin our lake they'd develop these
hot spots and I don't know whatit is or why.
But when I had John Bell he wasthe Sporting Dogs Association
president on John suggested thatwe get the lake checked out as
to find out why.
But that's not happeninganyways, I'm not sure where.
(04:50):
I guess I could take watersamples to somewhere to find out
what the problem might be, butanyways, so we're dealing with
that.
Now my chocolate lab as well.
I've talked about him quite abit.
Now, this guy and I don't knowhow many of you dog owners out
there, but when I'm in thebathroom and at the sink and he
comes in and walks between meand the sink and looks up at me,
(05:11):
he gives you one of those sadlooking eyes that means he wants
his teeth brushed.
I don't know how many of youhave a dog that want their teeth
brushed.
But he comes in and looks at meand he wants his teeth brushed.
So I brush his teeth and itonly takes a couple of seconds
well, a minute or two to do, butit certainly helps with a lot
(05:34):
of stuff because he doesn't havebad breath at all, because a
lot of the bad breath for dogscomes from essentially teeth
problems and if you keep themclean you kind of get rid of
that bad breath problem.
Again, I'm not a vet nor can Igive medical advice, but I got
to tell you you know I wastalking about him going on the
water up at the camp, the lake,the cottage and one of the
(05:57):
things up there is right now.
I got a knee brace on and awrist guard on because I've been
pushing it a little bit hard,helping my son cut and split and
haul firewood up the hill andthat's not an easy task.
And not only that, but we wererepairing a lot of cribbing.
So fix the cribs, decrease thefootprint on the water a bit on
(06:21):
those, and it's taking its toll.
But I got to tell you I hadcedar boards on for decking on
top, for the top of the cribs,the dock, the deck down there
and they lasted 22, 25 years andseem to be pretty good.
(06:42):
No problems there.
But this time I'm trying,pressure treated, to see how
that goes and hopefully it's thelast time that I have to
rebuild any of these docks anddecks and stuff, because it
takes a bit out of you.
Anyways, today we've gotanother special guest and this
(07:02):
one has been on with us a numberof times and we get a bunch of
questions.
I know the producer lovesgardening and had a bunch of
questions in the past, but we'vegot Bev DiLeonardo back on.
Welcome, bev to the program.
Speaker 4 (07:15):
Thanks, Jerry.
Thanks for having me back.
Speaker 3 (07:18):
Yeah, not a problem.
Speaker 4 (07:19):
Now just to remind our listeners what exactly is a
master gardener and how do youbecome one master gardener has
achieved the equivalent of levelone, two and three horticulture
out of the mine was originallythe university of guelph, but
now it's out of dalhousie on theeast coast.
(07:40):
And sorry, what was the secondpart of that question?
Speaker 3 (07:45):
uh, so so you, you and so, master gardener, you
took it at um university ofguelph, and well, no, yeah, you
took it, but now it's atdalhousie university.
Speaker 4 (07:56):
It's offered from dalhousie now, yeah, yeah, it
was over 20 years ago, so thingshave changed.
Speaker 3 (08:02):
So so what is a master gardener then?
Then what kind of stuff do youlearn to become a master
gardener?
Speaker 4 (08:08):
Well, you have to know the full spectrum of
gardening, anywhere from pruningto propagating growing,
identifying plants, identifyingdisease problems, the whole
gamut.
And one thing that the coursedoes offer you it shows you how
(08:30):
to find the answers.
And so you do develop.
By doing the courses, you dodevelop the skills on how to
find the answers.
That's what my experience was.
Speaker 3 (08:41):
Oh, okay, very interesting.
So, bev, now I've got basil, oris it basil?
Is it basil or basil?
Speaker 4 (08:48):
Either is fine.
Speaker 3 (08:51):
What do you call it as a master gardener?
Basil, okay, basil.
So I've got a bunch of basilthat has gone to seed, as well
as sage and a number of other ofmy plants.
How do I take those seeds tostart them for plants for next
year?
Speaker 4 (09:08):
that has gone to seed , as well as sage and a number
of other of my plants.
How do I take those seeds tostart them for plants for next
year?
Well, what I would do is Iwould snip off the part of the
plant that has the finishedflower on it and put them into
some white envelopes and leavethe envelopes open and set
somewhere to air dry, and as itdries, those seeds will fall
away from the cutting thatyou've taken and right into the
(09:31):
envelope.
They're going to be very small.
For the basil and a lot of theherb seeds actually are quite
tiny, so that's why I alwayssuggest you put them in an
envelope to start.
Speaker 3 (09:45):
Okay, so then I put them in an envelope.
Now I took some of the sageseeds and actually planted them.
Is that the wrong thing to do?
Speaker 4 (09:54):
Not necessarily as long as you remember where
you've planted them.
Usually the first seeds thatdevelop you might not recognize,
but when the true seeds comealong, you should be able to
recognize them.
Have you got them in a pot?
Speaker 3 (10:10):
Actually the ones are no, I planted in an open area
at my place up in centralOntario.
Speaker 4 (10:21):
Yeah, as long as you can keep the weeds out of there
to let those tiny seedlingsdevelop.
When they do come along,probably won't get any
germination until the springDepends what our fall is like.
Speaker 3 (10:33):
Okay, and what causes germination then?
Speaker 4 (10:38):
Oh, temperature, moisture and light.
Speaker 3 (10:43):
Okay, and so you mentioned that it might not
germinate till spring.
Does that inhibit or help orhurt the plant to growth at all?
Speaker 4 (10:54):
No, not necessarily the plant will.
Whenever the conditions aregood, they will germinate, and
you did it with the sage, whichis a perennial, so it might take
a little longer.
I find the annual seedsgerminate much faster.
Speaker 3 (11:10):
Okay, so does that mean that it might not be
growing next year, but the yearafter, potentially, if it's
going to grow, or is that?
Speaker 4 (11:21):
No, you should have germination next year or this
fall, it depends what our fallis like.
You might get germination, butyou may not really see them.
They start off pretty tiny.
Speaker 3 (11:35):
Right.
So I've got a number of onesand I don't know if they're
annuals or perennials, just sopeople know what's the
difference between.
I know what a difference is,but between an annual and a
perennial- Well, an annualgerminates, grows and sets seed
and dies.
Speaker 4 (11:52):
Within the first year Perennials will grow, sometimes
flower, sometimes not, and thenthey will come back every year.
They're in for the long run, soperennial can live anywhere
from three years up to 80.
Speaker 3 (12:12):
Oh, okay, yeah, and I've got a.
I have mullein as well, whichis it's a semi-annual because it
lasts two years, bianialBiennial, okay.
Speaker 4 (12:25):
Yeah, biennial.
Speaker 3 (12:27):
Yeah, and then so other ones I've got.
I've got large patches of mint,both spearmint, peppermint, as
well as rosemary, thyme, lemonbalm, lavage Do you know what
lavage is Lavage?
Yes, oh, yeah, yeah, and thatgrows pretty tall.
It's a big plant.
(12:48):
Yes, yeah, it kind of takesover a lot and I hear about it
regularly from my wife, diane,about having this plant there
Because we don't use it a lot,but it's kind of like a peppery
celery replacement.
Speaker 4 (13:03):
Yes, yes, and it's not that common.
You don't hear too many peopletalk about it in North America.
More popular in Europe.
Flavoring soups is the main use, I believe, for it.
Speaker 3 (13:16):
Yep, and not only that, but I saw one article on
it that said that the stockswork great for those that enjoy
the Caesar drink, becausethey're hollow and you can use
it as a straw and it adds alittle bit of flavor to your
Caesars.
I've never heard of that.
Yeah, yeah, so it was kind ofinteresting.
(13:37):
Yeah, so yeah, and now tell usabout what's the difference
between regular and seed garlic?
Speaker 4 (13:47):
Genetically nothing but seed garlic has been
thoroughly inspected for anysigns of pests or disease or
bruises damage, so that when youreceive seed garlic it's nice
(14:08):
and clean to go in the ground,whereas if you grow organically
you're always going to have theodd little nip or damage from
any pests.
Leek moth is one of the thingsthat commonly is found in the
garlic crop and the damage, asfar as I'm concerned, is more
(14:30):
cosmetic as long as you keep itunder control.
Speaker 3 (14:34):
And so what is this?
How do you take care of thismoth and what does it?
How does it attack?
Is it?
Does it lay eggs?
That causes problems, or what?
Speaker 4 (14:42):
Yeah, it'll.
It usually shows up when thescapes are developing and the
scape is the flowering part ofthe plant, and that's usually
sometime third or fourth week ofJune and the leek moth will fly
in.
It could be anywhere, so it'snot necessarily something that's
(15:03):
shown up in your ground.
It could have come from aneighbor's and they'll bury it
into the stalk of the flowerscape and travel down into the
bulb Lay the eggs.
Speaker 3 (15:17):
Oh yeah, now I know that scapes, I still have a
bunch and I freeze a bunch andthey're great to work with pesto
and essentially the scapes arekind of like I don't know how do
you describe it and how do youdescribe a scape?
Speaker 4 (15:33):
Well, the flavor is a milder garlic.
I find it's milder than thebulb.
Doesn't contain the oil likethe bulb does's one.
Speaker 3 (15:46):
It apparently makes the best pesto yeah it uh, and
it's kind of a solid, kind of uh, almost like it looks like a
what like a green onion sort ofthing oh, the, the.
Speaker 4 (15:57):
yeah, it's um.
When it first appears it's moretender, kind of tender like a
bean plant fruit would be likethe pot of a bean.
But as the weeks go on then itgets tougher and that's so it
can stand up straight.
And then it develops thebubbles on the top of the plant
(16:21):
which are like clones of themother plant, top of the plant
which are like clones of themother plant.
Speaker 3 (16:27):
So if you plant your garlic in the fall, you get your
scapes in about June, correct?
Mm-hmm, what happens if youplant your garlic in the spring?
Will it still produce and willit get scapes?
Speaker 4 (16:42):
It depends on which variety.
Some varieties are a lot morevigorous than other varieties.
You won't get as big of a bulbbecause the first thing when you
plant garlic, it develops aroot system.
It's the root system that'sgoing to be feeding that top
part of the plant.
So when you plant in the spring, you're not giving it enough
time to develop a proper rootsystem.
(17:04):
So your bulbs will be smallerand it might not even have the
energy to throw up a flower or aflowerscape.
Speaker 3 (17:12):
Okay, yeah, and now does the size of the clove
matter that you're planting?
Like, are seed cloves a lotlarger than regular ones?
Because I have to be honest Nowfor those that don't know, I
get garlic from Bev all the timebecause she's got like the best
garlic going and in her bulbsthere's like four huge cloves
(17:33):
inside.
But when I get it from otherplaces there's like 10 little
rinky, dinky things and they'rehard to work with and a lot more
work, but hers are great.
So does it matter on the sizeof the clove when you're
planting, uh, or will thatdictate how?
Speaker 4 (17:48):
yeah, my experience has been that the the larger the
piece you put in the ground,the bigger the bulb you will
have.
Garlic is considered a heavyfeeder, meaning it's a very
hungry plant and you need tofeed it as much as possible and
that will give you the bestresults.
But yes, the bigger the piecethat goes in, I believe will
(18:11):
give you a bigger bulb.
Speaker 3 (18:12):
Okay, and what kind of food do you feed garlic in
order to get it to grow large?
Speaker 4 (18:19):
of food.
Do you feed the garlic in orderto get it to grow large?
Well, when I plant the trenchthat I plant into, I, uh, I add,
uh, well, composted manure toit.
Or if I don't have manure, youcan use compost.
Compost is a little bit lessnutritious nutrient than, um,
than the manure, uh and so andthen I cover up my, my clothes,
(18:39):
and across the top where they'replanted, I'll put another band
of manure so that every time itrains, the rain will trickle
down through the manure into theand and take a little bit of
nutrients into the, the areathat your cloves are growing.
And then, in the spring, I willuse fish emulsion which you mix
(19:01):
up in a watering can and I'lldo a foliar feed.
All plants take in nutrientsthrough their leaves as well as
their root system.
Speaker 3 (19:10):
So what is this fish emulsion?
Is it something you buy, or doyou make it yourself?
Speaker 4 (19:15):
You could probably make it yourself.
Uh, you could probably make ityourself.
Um, I think it's like deceasedfish that have been, you know,
kind of um, liquefied and thenmade into a, a solution in in a
bottle, which is what, what isconsidered a, and then so you'd
(19:38):
go, you can get it at anyhardware store, so it's
concentrated.
So, whatever the directions areon the container, you would add
water to it and just put it inyour watering, can add the water
and then go up and down yourrows and just cover the leaves
with the liquid.
Speaker 3 (20:01):
So do the leaves actually take it in through the
leaves?
Absolutely yeah, oh, I did notknow that?
Speaker 4 (20:07):
Yes, as well as the root system.
Speaker 3 (20:10):
Oh, really, I had no idea.
Speaker 4 (20:12):
Yeah that's why they call it a foliar feed.
Speaker 3 (20:16):
A foliar feed?
Okay, and is there differenttypes of foliar feeds?
Speaker 4 (20:21):
Oh, you could make your own.
You could stuff a nylonstocking full of manure and tie
it to the handle of a fivegallon pail and fill the pail up
with water and let it steep fora week.
Speaker 3 (20:37):
Oh really, and then just pour it, and it'll be
absorbed through the leaves andto get into the yes.
Oh, okay, I had no, I've neverheard that.
That's something new for me andI'm well, I'm not a big
gardener, so I didn't know this,but this is very interesting,
Interesting.
So what other sorts of thingsshould people be getting ready
for for their gardens and theother stuff that further,
(21:00):
because we're now into Septemberand the people are, you know,
harvesting all their productsand getting ready for fall
plantings.
What other sort of plantingshould they be preparing for?
Speaker 4 (21:13):
There's not too much, too much.
I mean, if you've got access toplants to plant, you could
always plant some, you know,berry bushes, like if you're
doing the blueberries, orraspberries.
But it's a hard time of theyear to find things in pots or
bare root to plant.
So spring is normally when weplant.
(21:33):
But for the garden, cleanup isreally important.
So if you've had any issueswith, you know, insects or
disease, all the leftover wasteof your plant should be, you
know, taken out of the gardenand either burnt or, you know,
bagged, sent to the landfill.
(21:55):
I prefer to burn things because, you know, know, I don't want
to fill up the landfill with myproblems, um and um.
If you're going to cultivate,this is the time to work your
garden.
It's best to work it in thefall because if you, when you
turn it up, if there's, you know, grubs and things like that in
(22:16):
your garden, the birds will helpclean that up.
Speaker 3 (22:20):
Yeah, it's like fall leaves.
I know my grandfather on mymother's side and my wife's
parents.
What they used to do is rakethe leaves into a pile and then
take the lawnmower over the pileand cut it up into real small
pieces and then use thelawnmower to blow it onto a like
(22:40):
a tarp and they, when they haulthat tarp out and then mix it
into the garden and use that asas what a mulch, and that helps
out well, you're adding organicmatter.
Speaker 4 (22:51):
So when they're doing that, the best gardens are
gardens where the gardener ismindset is I'm feeding the soil,
not the plants.
And so by doing that with theleaves, you're conditioning the
soil, you're introducing goodbacteria, good ability to
(23:13):
lighten a heavy soil or, if youhave like a sandy soil, it helps
a sandy soil retain moremoisture and have a like it.
Speaker 3 (23:22):
There's a whole living community in the ground
and the more organic matter youget into your ground, the better
it is yeah, I know I have somepretty sandy soil where I had
some juniper bushes in it and wetook the juniper bushes out out
, but it's all completely sandy.
So what I tried doing was usingsawdust, because I cut a lot of
(23:43):
wood and so I saved pails ofsawdust and put that and mix
that into the soil.
And actually we make our owndog food and one of the parts we
use is three and a half cups ofrice, but I wash the rice and I
use the rice starch to put inthe into that with the sawdust
(24:05):
and hoping to rebuild that.
But I am seeing some betterlooking soil, not as sandy as it
was before.
Am am I doing things right?
Am I doing things wrong?
Am I trying stuff?
Speaker 4 (24:14):
no, I I think by adding the wood shavings to the
soil is a good solution.
Just keep in mind that, asthose wood chips and the
shavings and sawdust as theybreak down, they need nitrogen
to break down, but the endresult will be nitrogen.
(24:34):
Do you know what I mean?
Like you do lose a little withthe breakdown, but if you get it
back once it is broken down,okay, and so how do I add
nitrogen to that?
Speaker 3 (24:46):
what can I add there?
Speaker 4 (24:48):
um, I'm trying to think of something organic with
a well like, um, you can addpotato starch or rice starch to
it.
Speaker 3 (24:59):
Is that?
Is that a good thing?
A bad?
Speaker 4 (25:00):
thing.
I've never heard about the ricestarch, to be totally honest,
so I'd have to look into that,but that's interesting, yeah,
anyway.
So yeah, bone meal or or bloodmeal the only thing if you have
a dog, I always feel that itkind of attracts the dog to
start digging in your garden.
Speaker 3 (25:20):
Okay, so, bev.
So I've mentioned this a numberof times on the program before
and I don't know whether it'sjust coincidence or what, but
every time we have a skunk inthe yard and I did a whole
series of talks about mychocolate lab gunner getting
sprayed by a skunk.
Anyways, when we see a skunk inthe yard, what I end up doing
is going around to the coffeeshops grabbing a load of coffee
(25:44):
grounds and spread those aroundand guess what?
The skunks just stay away.
They don't come back, and Idon't know whether it's by
chance or coincidence or what,but it seems to work every time.
I don't know.
Have you ever heard of that?
Speaker 4 (25:57):
um other than with yourself.
But I I can kind of see itworking, because the skunk is
going through your lawn lookingfor the grubs and by using the
coffee grounds, I'm sure they'remasking the smell of the grubs,
so they just keep on going,because all they can smell is
coffee, I would think.
Speaker 3 (26:16):
Yeah, I'm guessing that as well, but it certainly
seems to work, and every once ina while I refresh with coffee
grounds, which you know end upbeing good nitrogen, I believe,
for the soil when it starts tobreak down, if I remember
correctly.
Speaker 4 (26:29):
Yes, it does.
Yeah, my oldest boy used towork at a coffee shop and he
used to bring home the coffeegrounds when he was working
there.
But yeah, I'd add it to mycomposter for sure.
Speaker 3 (26:41):
Oh, yeah, yeah, Well, that's good.
So, bev, you know anything elseyou can tell us about getting
ready?
You know you said preparationfor the fall and cleaning.
Now, one of the things Iremember Puddle Duck Farms had
growing garlic and he got somebug in his that got into his
garlic crop and it's supposed tostay in the ground for like
(27:03):
five years.
Speaker 4 (27:04):
Yeah, nematodes.
Speaker 3 (27:06):
Oh, is it nematodes.
Speaker 4 (27:07):
That's what I think it is.
Yeah, it's not a good thing.
Speaker 3 (27:11):
No, that's what he said.
So he stopped growing garliccompletely, because it just
destroyed his garlic crop.
Speaker 4 (27:16):
Yeah, yeah.
I believe that we know somebodyat our Saturday market who ran
into the same thing and that'scome in on the seed garlic.
That's why I always use my own.
Speaker 3 (27:31):
Oh really, it's come in on the seed garlic.
Speaker 4 (27:33):
Well, yeah, that's.
Speaker 3 (27:34):
It's usually something you've introduced to
bring them in, because they'relike piggybacking eh yeah, so
when you're using seed garlic,do you take that uh, is it just
the straight garlic and you takethat kind of uh covering off it
the whatever that skin is offit, and then plant it in the
garden that way, or do you leavethe skin on?
Speaker 4 (27:55):
oh, yeah, you leave.
You leave the paper, yeah, andthe skin is what used to be the
leaf.
But yes, you leave it on.
You just divide your bulbs intothe different sections and
plant them fat side down.
Speaker 3 (28:10):
Yeah, ok, oh, interesting, ok, well, that's
yeah, because you usually getthat little green top.
And how deep do you plant themwhen you plant those garlic
bulbs, that little green top,and how deep do you plant them
when you plant those, the garlicbulbs?
Speaker 4 (28:22):
I like to see about two inches of soil over top of
the very tip of the clove.
Okay, good.
Speaker 6 (28:39):
Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's Favorite
Fishing Show, but now we'rehosting a podcast.
Speaker 7 (28:48):
That's right.
Every Thursday, Ang and I willbe right here in your ears
bringing you a brand new episodeof Outdoor Journal Radio Hmm.
Speaker 6 (28:55):
Now, what are we going to talk about for two
hours every week?
Speaker 7 (28:58):
Well, you know there's going to be a lot of
fishing.
Speaker 1 (29:00):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.
Speaker 6 (29:05):
Yeah, but it's not just a fishing show.
Speaker 7 (29:06):
We're going to be talking to people from all
facets of the outdoors, fromathletes, All the other guys
would go golfing Me and Garthand Turk and all the Russians
would go fishing To scientists,now that we're reforesting and
letting things breathe.
Speaker 1 (29:21):
It's the perfect transmission environment for
line fishing.
Speaker 2 (29:25):
To chefs If any game isn't cooked properly, marinated
, you will taste it.
Speaker 7 (29:31):
And whoever else will pick up the phone Wherever you
are.
Speaker 6 (29:34):
Outdoor Journal Radio seeks to answer the questions
and tell the stories of allthose who enjoy being outside.
Speaker 7 (29:40):
Find us on Spotify, apple Podcasts or wherever you
get your podcasts.
Speaker 3 (29:50):
And now it's time for another testimonial for Chaga
Health and Wellness.
Okay, I'm here in Millbrookwith Trevor, who had a great
experience and wants to share itwith us with the skin cream,
the Chaga skin cream.
Trevor, tell us what you wentthrough and how much you used
and go ahead.
Speaker 5 (30:06):
I've had eczema on my arm since I was a little kid
and it's always been quite arough patch there on my arm and
no lotion seemed to ever get itso that it was smooth, right.
But using the Chaga, probablyfor three weeks, it feels like
normal skin now.
Yeah, and how often did you putit on?
I put it on maybe once everyother day.
I didn't remember to do itevery day.
(30:28):
So, yeah, but once every otherday, one time a day, very good,
and you had great results andnow it feels like normal skin
again.
Very good, and you didn't tryanything else, so you figured
that's what?
No, that worked, so I'msticking with that.
Speaker 3 (30:40):
Very good.
Well, thanks, trevor, here inMillbrook.
Yeah, okay, we interrupt thisprogram to bring you a special
offer from Chaga Health Wellness.
If you've listened this far andyou're still wondering about
(31:00):
this strange mushroom that Ikeep talking about and whether
you would benefit from it or not, I may have something of
interest to you.
To thank you for listening tothe show, I'm going to make
trying Chaga that much easier bygiving you a dollar off all our
Chaga products at checkout.
All you have to do is head overto our website,
(31:22):
chagahealthandwellnesscom, placea few items in the cart and
check out with the code CANOPYC-A-N-O-P-Y.
If you're new to Chaga, I'dhighly recommend the regular
Chaga tea.
This comes with 15 tea bags perpackage and each bag gives you
around five or six cups of tea.
(31:42):
Hey, thanks for listening Backto the episode, but, bev, now
you actually you've taken onanother position in your
building, or helping, or workingor putting together a farmer's
market, are you not On aThursday in Lindsay?
Speaker 4 (32:02):
together a farmer's market, are you not on a
thursday and lindsey?
Yeah, I'm work.
I'm working on improving onethat's been around for I think
we've had six full years as asof today, but, um, yeah, it's a
thursday market in in lindseyyeah, and how's that going?
It's going pretty good.
We've had terrible weather thisyear Almost every Thursday.
(32:23):
It's either been high winds orfreezing temperatures in the
spring, or rain.
Rain's been the major, eventhough we just went through an
incredible drought, but in thespring we had a lot of wet
Thursdays.
Speaker 3 (32:40):
Right.
And so when you start a newfarmer's market so I believe the
classification is 51% of thepeople there have to be
producers.
Is that right?
Speaker 4 (32:52):
For our area.
Yeah, to be a farmer's marketand this is the health unit is
involved with.
Wanting it to be a producer'smarket is more correct.
So to be classified as aproducer's market, you have to
have 50% plus one producers.
Speaker 3 (33:16):
Right, yeah.
And these health departments Igot to tell you they read their
own rules and, depending on whathealth department you're with
you, get different rules out ofthe same Right, yeah, and these
health departments, I got totell you they read their own
rules and, depending on whathealth department you're with
you, get different rules out ofthe same book.
It's just the way theyinterpret them and it drives you
a bit crazy for people who endup going to different areas to
try and promote their product.
Yeah, and some of them are,quite frankly, for those that
(33:37):
watch Seinfeld, the soup Nazisof health departments and
they're going to straighten outthe farmers markets and get them
all.
And it's just like you know,these are people just trying to.
This is a lot of their income.
I don't know about you, but alot of the other ones that are
and we go with Jagat Health andWellness to a number of markets
(33:58):
and try and follow the rules ofeverybody.
Everybody has different rulesand they just arbitrarily
interpret it differently foreach of them and there's no
consistency and it's veryfrustrating it is frustrating,
yeah, it's.
It's almost like they're puttingup walls um and all we want
provide local food yeah, andthat's a difficulty because a
lot of the the supplementalincome that comes in for for
(34:20):
agricultural producers is doneat these farmers markets.
Yes, but if they're gettingdeterred as to coming there, it
reduces their likelihood ordesire to come there.
And why bother than just do aroadside market rather than go
through all the hassles to dealwith the interpretations?
But yeah, so what kind of stuffdo you have on your Thursday
markets and what sort of vendorsdo you have?
Speaker 4 (34:43):
Well, this year we have mostly full-time vendors
and we have a farm that's justsouth of the Lindsay area,
fisher Farms, and they bring alot of fresh local vegetables
and fruit to the market.
Right now it's corn season andthey've been even with that dry
weather.
(35:03):
Their corn has been very goodbut they've got like peppers and
carrots and beets and even somebeautiful watermelon and
cantaloupe this year, and theyusually have squashes to to, you
know, kind of wind up theseason.
Speaker 6 (35:19):
Um, we have uh.
Speaker 4 (35:22):
Another uh fellow that comes in from the berry
area and he has um cured meats.
The name of his business issuperior meats and he also
brings cheeses with his, hiscured meats right, so would he
be classified as a producer?
Speaker 3 (35:41):
no, he's not no yeah, but if he raised his own meat
and processed it then yes, becorrect, we would be right.
He has to grow the meat yeah,right, in order to to fall into
the classification right, we.
Speaker 4 (35:56):
We have someone with a nice selection of preserves at
the market and she's juststarted a conspiracy farms
Monica.
She's just started doing thefreeze dried food, so she's had
some tomatoes and watermelon.
It's quite interesting to trybecause the flavor is all there,
but it's just like chewing on,I don't know, a piece of cereal
(36:21):
out of a box.
It's a different experience,but very good, yeah.
Speaker 3 (36:27):
So freeze-dried watermelon and some other things
like the tomatoes and that yousaid right.
Speaker 4 (36:31):
That's right.
Yeah, and we have a honeyproducer and she is considered a
producer and she has some localhoney.
She's from just north of, uh,the lindsey area and she has
candles and beeswax wraps andshe even makes some butter tarts
with her honey.
But she has quite a nicevariety of honey products.
(36:53):
Um, we have a beautiful baker.
She's got prize-winning pastry,so she's got pies and tarts and
scones and fudge and cookiesand loaves.
Speaker 3 (37:10):
Yeah, A woodworker.
Speaker 4 (37:13):
Chris, yes, he does custom work but he does a lot of
signs for home, cottage or thegarden and he does have some
other wood products.
I'm not sure what he's got onhis table right at the moment,
but he makes crib boards for,you know, families to play
cribbage yeah.
Speaker 3 (37:38):
Yeah, I talked him into making some large,
oversized crib boards.
I hate those little rinky dinkythings.
Uh, that are what?
uh, four inches by eight inchesor ten inches long yeah, and so
I got him to make a one that'sbasically about 30 inches long
by about I don't know probably14 inches wide and uh it's.
(38:01):
It's a little more fun to playrather than the small stuff,
because up at the Chaga PickingCamp that we have, we've got a
crib board up there thatbasically the pegs would be the
size of a very thick pencil.
And it's like four feet long byabout uh, I don't know 16 inches
(38:22):
wide and it's.
It's part of the fun of beingin uh chaga picking camp um, by
playing crib at the end of theday with this huge board.
So that kind of inspired me toget some other ones.
Speaker 4 (38:34):
So well you can get, you can take the game outside,
whether you know out you're at acottage or whether you're
camping or a picnic.
It's, it's.
Speaker 3 (38:42):
It's a great idea, jerry yeah, and now you've got
uh, the dog treat guy that showsup pretty regular now too
jeremy with his canine pantry.
Speaker 4 (38:51):
Yeah, he has got dog treats and I don't know how
would you?
I would describe them as rideor slash dried animal parts.
But um right, the dogs thatcome to the market can know it's
there before the owner does yes, yeah, yeah.
Speaker 3 (39:09):
And so a lot of people bring their dogs to the
market just to walk aroundbecause they have all the dog
treats that, uh, they end upgoing.
So it's a bit of a an outgoingas well.
I know there's another Bev thatshows up at that Thursday
market that brings her dog.
Last time I was talking to hershe said I got the look because
the dog knew it was Thursday andI was going to the market and
(39:31):
didn't take the dog.
It was not a happy camper.
Speaker 4 (39:37):
I did notice he's got also a spray for the ticks.
It's a bad season for ticks.
There's numerous ticks, um,probably the heavy snow load has
protected them from the coldover the winter.
Speaker 3 (39:48):
But I did notice he's got a spray for some ticks yeah
, a natural dog spray for ticksright I think so yes, yeah, yeah
, yeah yeah, plus you have uhpeople that uh provide lunches
there and things like that yeah,we do have a food cart um
geraldine.
Speaker 4 (40:09):
She's got um barbecue that she sets up and she does
hot dogs and sausage on a bunand p-mil on a bun and pea meal
on a bun and cold drinks.
And something that is new and Ihad never heard of it is the
Don Air, and it's kind of like ameatloaf specialty on a bun.
(40:31):
It's quite good, yeah, yeah.
Speaker 3 (40:34):
And then you have the samosas and the other meat
producers for lunches and thingslike that.
Speaker 4 (40:41):
Yep, yep, we've got Nar with his Nar Spice Bar.
He has pakoras and samosas andhe does a coconut square.
That's quite nice moretraditional Indian food, I
believe, and I think he has somechutneys as well on his table.
Speaker 3 (41:03):
And then you have some pop-up ones, that which are
kind of short term.
So you have the one personselling fly fishing stuff.
Speaker 4 (41:12):
Yes, that's Helen, she's just in, for she's new to
the area, so she's.
We were able to fit her in fora five-week visit and, uh, she
does um.
She's an artist, so she doesoil on paper, I guess.
But she's got quite a an arrayof um her artwork, plus the the
(41:33):
fly fishing jewelry.
Speaker 3 (41:35):
She's got some beautiful earrings and then you
had some um soap producers andsome other ones along, that
cosmetic kind of stuff.
Speaker 4 (41:43):
Yeah, we had a soap producer in.
She came for 10 weeks, but shehas a full-time job, so she used
up all her holidays to join usthis summer.
Speaker 3 (41:54):
Yeah, now how is it with the city of Lindsay?
Do they work with you, do theyprovide, or how do you start or
come up with the idea if youwant to start a farmer's market?
Speaker 4 (42:07):
Well, my sister, barb , and I started it up and what
we did was we made anappointment and we approached
the city.
So there's a representative ofthe city who looks after the
agriculture end.
Representative about this.
The city who looks after theagriculture end.
So our, our meeting with heralso involved, um, a girl from
that heads up the parks and rec.
(42:29):
So, um, you know, we proposed anew market and and asked them
about location and they hadthree or four options for us,
but we, we thought that this,this option with the high
visibility, would be the best atthe time.
So, yeah, so we have a contractthat we renew every year with
(42:52):
the city and we do rent thespace up there, right?
So it's up in Wilson Fields, Ithink it's called, and right by
a new subdivision yeah, there'sum, there's the main street,
kent street, and it kind ofdissects and that's where all
all the businesses are prettymuch set up.
(43:12):
There's other ones, but themain part of the business
community is along kent streetand saint joseph's road runs
north of it and it's just out bythe mall that has the Rexall
winners.
There's a large fitness placethere as well.
(43:32):
I can't think of the name of itright now, but St Joseph's Road
runs north off of Kent Streetand we're just up there over the
hill behind Loblaws.
Speaker 3 (43:45):
And, of course, you're there with all your
plants and your good seed garlicand the garlic that you got.
I know, yeah, there's quite ademand because I just love those
bulbs that only have about fouror five cloves in each of the
bulbs and they're large bulbswhich are great to work with,
great to cook with, great to useuh, for garlic.
And for those that don't know,garlic has a lot of medicinal
(44:08):
applications for a lot of peopleas well, and blood pressure and
a lot of issues like that,which is good, yeah.
So how people get in touch withyou if they want to, uh to to
come out and become a vendor andwhat do they need to be a
vendor at your market?
Like, I think they need a tentand obviously, with the weather,
weights and stuff like that andtables or what Tell us, kind of
(44:29):
walk us through.
How do they get in touch withyou to try and figure out what
they can do to come out and be avendor?
Speaker 4 (44:34):
Well, they can contact me through my email
address, which iskingswarfgardens at gmailcom,
and wharf is spelt W-H-A-R-F asin Frank.
We started looking and vettingvendors in February and this
year we had all kinds ofactivity and we were pretty much
(44:57):
booked up by the end of March.
And again, we have to keep ourproportions right for producers.
So producers are always welcomeat our market.
We've now got one, two, three,three vegetable producers and I
think you know if we had anotherone it would have to be
(45:20):
something more specialized, likemicrogreens, to give a little
bit more variety.
But yeah, and you've got tohave a plan and a commitment.
I do see a lot of the youngervendors who are just starting up
and they often think that youknow they can just show up, set
(45:41):
up and sell out.
But you have to, you know,develop a relationship with your
customers and have them tryyour product and if your
product's good they'll come back.
So repeat customers take timeand I know most of the markets
that I have joined joined andI'm in my 26th year of doing
(46:03):
markets.
I know you, you need about twoor three years to set, you know,
establish a good customer baseyeah, it takes a bit of time.
Speaker 3 (46:13):
I know I attend the Thursday market now and trying
to help build it and with thecheck of health and wellness and
a of people, it takes a longtime to first of all to get
people to know and it's theregular customers that come back
, that kind of give you the baseand then it's the additional
sales that you make, that kindof move your sales along to make
(46:36):
it well worthwhile.
But it takes a bit of time tobuild up that base.
I know when I first startedwith Jagger Health and Wellness,
we tried just about everythingin, you know, retail, online, et
cetera, et cetera, and themarkets were some one area that
I had other people suggested Itry.
So I tried it and then,certainly when I showed up,
everybody looked and said what'sthat, said what's that and you
(47:05):
can tell.
You know, and I mentioned thisBev and I'll try to get Bev on,
if I can get her, if she showsup and I can get her record,
I'll get her to tell her story.
You know that she had no ideawhat it was and just by the
grace of God, it's certainlyhelped her immensely in her life
and her father's life and nowshe spreads the word to other
people and that's how you sortof build.
So when it first started out Iwas covering gas and now we have
(47:30):
a good clientele base that showup on a regular basis to help
put it along.
Speaker 4 (47:34):
Well, I noticed your customers seem to they're always
stocking up is what I noticed.
You know they don't buy onepackage, it's usually a couple,
maybe three.
Speaker 3 (47:46):
Yeah, and so for new vendors coming out, you
mentioned Kings Wharf Gardens toget in touch with you Now.
Is it something that they canstill come out for this part of
the year if they're here and areinterested in moving their
products?
And I think what we've heardhere is it's not just what's
called a farmer's market, it'snot just farmers.
(48:07):
There's artisans there, there'sbeekeepers, there's woodworkers
, there's preserves, there's dogtreats, there's all kind of
different things that peoplehave the ability to come out and
promote their products, right?
Speaker 4 (48:20):
Right, and I think, jerry, before I forget to
mention it, is that I think oneof the big bonuses of our site
is the easy accessibility, like,especially if you're physically
challenged at all.
Like, our parking lot is paved,it's, you know, even it's
smooth.
So we do have people comingwith walkers.
(48:42):
Um, there is a retirementcommunity just south of us,
blooms, and we're getting a goodnumber of people from there, as
well as the heritage way, whichis east of us, on the same side
of the road, just before youget over to uh angeline street,
and they come with their walkersand it's nice and smooth, um,
(49:04):
and there's lots of parking yeah, and it's uh just off highway
35, right just past the oppstation.
Speaker 3 (49:12):
Yes, and you're going up from seven.
You know that first set oflights.
You turn east there and it'sjust down the road there.
But you can talk to um mastergardener Bev and get a lot of
details about gardening andquestions.
Like you said, you had a.
Some people ask these questionsand you're able to help out and
that's not a problem to getthat kind of uh support.
Speaker 4 (49:31):
But people come out to see you yeah, not, not a
problem, I am even this time ofthe year.
I still answer garden questions, and especially for the young
people who are starting out.
They're very keen, but theyjust need a little bit more
information and confidence to goforward and to try it again,
because gardening is successesand failures.
Speaker 3 (49:55):
Yes and well, that's how you learn is making mistakes
and, believe me, I've made lotsof mistakes in my life.
You can just ask my wife, Diane.
She'll be more than happy totell you.
But that's all part of life.
Speaker 4 (50:10):
Right it is.
That's how you learn, like yousaid.
Speaker 3 (50:14):
All right, bev.
Well, how do people get intouch with you once again and
tell us the details of when themarket is, the times it is and
how long does it run this year?
Speaker 4 (50:23):
So the Thursday market runs from the very first
week of May, the first Thursday,right through till the Thursday
before Thanksgiving.
Our hours are 10 till 3.
And I don't think there's muchmore to add than that.
Speaker 3 (50:41):
When's the last one?
Does it go all year long, orwhen?
Speaker 4 (50:46):
No, it's the Thursday before Thanksgiving.
Okay, so that's October thisyear.
I'd have to check my calendar,but it's the Thursday before the
Thanksgiving weekend.
Speaker 3 (50:57):
Okay, and people are welcome to show up just to walk
around and and I know that, uh,well, some things like uh,
there's uh free chaga samplesand things like that that
potentially might be there forpeople to try.
Yes, so come on out, come onout and and see what you can see
at the uh, the wilson fields uhfarmer's market on thursdays 10
(51:20):
till 3 until the Thursday ofthe Thanksgiving weekend, just
before right.
Speaker 4 (51:27):
That's correct, and if anybody needs to get a hold
of me again, my email address iskingswarfgardens at gmailcom.
Speaker 3 (51:40):
Well, thanks very much, master Gardener Bev, we
really appreciate you taking thetime to be on this and
hopefully people will come outand ask some questions.
There's specific questionsabout gardening on the Thursday
markets with you.
Just a little bit somethingdifferent and more learning
about things happening out thereunder the canopy.
Thanks, bev.
Speaker 4 (51:57):
Thank you, Jerry.
Speaker 8 (52:19):
How did a small town sheet metal mechanic come to
build one of Canada's mosticonic fishing lodges?
I'm your host, steve Nitzwicky,and you'll find out about that
and a whole lot more on theOutdoor Journal Radio Network's
newest podcast, diaries of aLodge Owner.
But this podcast will be morethan that.
Every week on Diaries of aLodge Owner, I'm going to
(52:42):
introduce you to a ton of greatpeople, share their stories of
our trials, tribulations andinspirations, learn and have
plenty of laughs along the way.
Speaker 6 (52:53):
Meanwhile we're sitting there bobbing along
trying to figure out how tocatch a bass and we both decided
one day we were going to be ontelevision doing a fishing show.
Speaker 7 (53:03):
My hands get sore a little bit when I'm reeling in
all those bass in the summertime, but that might be for more
fishing than it was.
Punching you so confidently,you said hey.
Speaker 8 (53:13):
Pat, have you ever eaten a drum?
Find Diaries of a Lodge Ownernow on Spotify, apple Podcasts
or wherever you get your podcast.
Back in 2016,.
Frank and I had a vision toamass the single largest
database of muskie anglingeducation material anywhere in
the world.
Speaker 2 (00:09):
Our dream was to harness the knowledge of this
amazing community and share itwith passionate anglers just
like you.
Speaker 1 (00:15):
Thus the Ugly Pike podcast was born and quickly
grew to become one of the topfishing podcasts in North
America.
Speaker 2 (00:23):
Step into the world of angling adventures and
embrace the thrill of the catchwith the Ugly Pike Podcast.
Join us on our quest tounderstand what makes us
different as anglers and touncover what it takes to go
after the infamous fish of10,000 casts.
Speaker 1 (00:37):
The Ugly Pike Podcast isn't just about fishing.
It's about creating atight-knit community of
passionate anglers who share thesame love for the sport.
Through laughter, throughcamaraderie and an unwavering
spirit of adventure, thispodcast will bring people
together.
Speaker 2 (00:51):
Subscribe now and never miss a moment of our
angling adventures.
Tight lines everyone.
Speaker 1 (00:56):
Find Ugly Pike now on Spotify, apple Podcasts or
wherever else you get yourpodcasts.
Speaker 3 (01:12):
As the world gets louder and louder, the lessons
of our natural world becomeharder and harder to hear, but
they are still available tothose who know where to listen.
I'm Jerry Ouellette and I washonoured to serve as Ontario's
Minister of Natural Resources.
However, my journey into thewoods didn't come from politics.
(01:33):
Rather, it came from my time inthe bush and a mushroom.
In 2015, I was introduced tothe birch-hungry fungus known as
chaga, a tree conch withcenturies of medicinal
applications used by Indigenouspeoples all over the globe.
After nearly a decade ofharvest, use, testimonials and
(01:56):
research, my skepticism hasfaded to obsession and I now
spend my life dedicated toimproving the lives of others
through natural means.
But that's not what the show isabout.
My pursuit of this strangemushroom and my passion for the
outdoors has brought me to theplaces and around the people
that are shaped by our naturalworld.
(02:17):
On Outdoor Journal Radio's Underthe Canopy podcast, I'm going
to take you along with me to seethe places, meet the people.
That will help you find youroutdoor passion and help you
live a life close to nature andunder the canopy.
So join me today for anothergreat episode, and hopefully we
can inspire a few more people tolive their lives under the
(02:41):
canopy.
Under the Canopy.
Well, as always, we want tothank all our listeners.
It's part of the course, youknow, and you got them.
Ask them questions, that is,and suggestions.
Let us know for our show thatis, and we'll see what we can
come up with.
Sometimes it takes a bit ofinformation but time to figure
(03:04):
it out, but we try to geteverything on and answer it for
all the questions.
Now, you know I always talkabout my chocolate lab gunner
and we got going through a bunchof hotspot issues and I'm not
of that and nor do I give advice, but I got to tell you he was
(03:25):
prescribed something for his hotspots called cephalexin, and
cephalexin when you talk to Iused to talk to Jeff Urich, who
used to be the minister ofnatural resources, but his
background, jeff, he wasactually a pharmacist in his
prior life as well and he wouldtell me that they would
regularly sell that's theirmedications for their
(03:47):
prescriptions and things alongthose lines, and that virtually
the same.
So I ran out of cephalexin thatwas prescribed and I started
checking around and, lo andbehold, my mother.
Mom turns 91 next month.
I had one cephalexin left andGarrett, my partner.
(04:07):
He occasionally comes up anddoes a show with us on a podcast
.
He had a bunch of cephalexin aswell.
So I read the prescriptions theexact same same level of
material in it and guess what?
I used the cephalexin there andcleared up his hot spots
without any problem.
And I had the same problem withmy other chocolate lab as well.
(04:30):
Every time they'd go swimmingin our lake they'd develop these
hot spots and I don't know whatit is or why.
But when I had John Bell he wasthe Sporting Dogs Association
president on John suggested thatwe get the lake checked out as
to find out why.
But that's not happeninganyways, I'm not sure where.
(04:50):
I guess I could take watersamples to somewhere to find out
what the problem might be, butanyways, so we're dealing with
that.
Now my chocolate lab as well.
I've talked about him quite abit.
Now, this guy and I don't knowhow many of you dog owners out
there, but when I'm in thebathroom and at the sink and he
comes in and walks between meand the sink and looks up at me,
(05:11):
he gives you one of those sadlooking eyes that means he wants
his teeth brushed.
I don't know how many of youhave a dog that want their teeth
brushed.
But he comes in and looks at meand he wants his teeth brushed.
So I brush his teeth and itonly takes a couple of seconds
well, a minute or two to do, butit certainly helps with a lot
(05:34):
of stuff because he doesn't havebad breath at all, because a
lot of the bad breath for dogscomes from essentially teeth
problems and if you keep themclean you kind of get rid of
that bad breath problem.
Again, I'm not a vet nor can Igive medical advice, but I got
to tell you you know I wastalking about him going on the
water up at the camp, the lake,the cottage and one of the
(05:57):
things up there is right now.
I got a knee brace on and awrist guard on because I've been
pushing it a little bit hard,helping my son cut and split and
haul firewood up the hill andthat's not an easy task.
And not only that, but we wererepairing a lot of cribbing.
So fix the cribs, decrease thefootprint on the water a bit on
(06:21):
those, and it's taking its toll.
But I got to tell you I hadcedar boards on for decking on
top, for the top of the cribs,the dock, the deck down there
and they lasted 22, 25 years andseem to be pretty good.
(06:42):
No problems there.
But this time I'm trying,pressure treated, to see how
that goes and hopefully it's thelast time that I have to
rebuild any of these docks anddecks and stuff, because it
takes a bit out of you.
Anyways, today we've gotanother special guest and this
(07:02):
one has been on with us a numberof times and we get a bunch of
questions.
I know the producer lovesgardening and had a bunch of
questions in the past, but we'vegot Bev DiLeonardo back on.
Welcome, bev to the program.
Speaker 4 (07:15):
Thanks, Jerry.
Thanks for having me back.
Speaker 3 (07:18):
Yeah, not a problem.
Speaker 4 (07:19):
Now just to remind our listeners what exactly is a
master gardener and how do youbecome one master gardener has
achieved the equivalent of levelone, two and three horticulture
out of the mine was originallythe university of guelph, but
now it's out of dalhousie on theeast coast.
(07:40):
And sorry, what was the secondpart of that question?
Speaker 3 (07:45):
uh, so so you, you and so, master gardener, you
took it at um university ofguelph, and well, no, yeah, you
took it, but now it's atdalhousie university.
Speaker 4 (07:56):
It's offered from dalhousie now, yeah, yeah, it
was over 20 years ago, so thingshave changed.
Speaker 3 (08:02):
So so what is a master gardener then?
Then what kind of stuff do youlearn to become a master
gardener?
Speaker 4 (08:08):
Well, you have to know the full spectrum of
gardening, anywhere from pruningto propagating growing,
identifying plants, identifyingdisease problems, the whole
gamut.
And one thing that the coursedoes offer you it shows you how
(08:30):
to find the answers.
And so you do develop.
By doing the courses, you dodevelop the skills on how to
find the answers.
That's what my experience was.
Speaker 3 (08:41):
Oh, okay, very interesting.
So, bev, now I've got basil, oris it basil?
Is it basil or basil?
Speaker 4 (08:48):
Either is fine.
Speaker 3 (08:51):
What do you call it as a master gardener?
Basil, okay, basil.
So I've got a bunch of basilthat has gone to seed, as well
as sage and a number of other ofmy plants.
How do I take those seeds tostart them for plants for next
year?
Speaker 4 (09:08):
that has gone to seed , as well as sage and a number
of other of my plants.
How do I take those seeds tostart them for plants for next
year?
Well, what I would do is Iwould snip off the part of the
plant that has the finishedflower on it and put them into
some white envelopes and leavethe envelopes open and set
somewhere to air dry, and as itdries, those seeds will fall
away from the cutting thatyou've taken and right into the
(09:31):
envelope.
They're going to be very small.
For the basil and a lot of theherb seeds actually are quite
tiny, so that's why I alwayssuggest you put them in an
envelope to start.
Speaker 3 (09:45):
Okay, so then I put them in an envelope.
Now I took some of the sageseeds and actually planted them.
Is that the wrong thing to do?
Speaker 4 (09:54):
Not necessarily as long as you remember where
you've planted them.
Usually the first seeds thatdevelop you might not recognize,
but when the true seeds comealong, you should be able to
recognize them.
Have you got them in a pot?
Speaker 3 (10:10):
Actually the ones are no, I planted in an open area
at my place up in centralOntario.
Speaker 4 (10:21):
Yeah, as long as you can keep the weeds out of there
to let those tiny seedlingsdevelop.
When they do come along,probably won't get any
germination until the springDepends what our fall is like.
Speaker 3 (10:33):
Okay, and what causes germination then?
Speaker 4 (10:38):
Oh, temperature, moisture and light.
Speaker 3 (10:43):
Okay, and so you mentioned that it might not
germinate till spring.
Does that inhibit or help orhurt the plant to growth at all?
Speaker 4 (10:54):
No, not necessarily the plant will.
Whenever the conditions aregood, they will germinate, and
you did it with the sage, whichis a perennial, so it might take
a little longer.
I find the annual seedsgerminate much faster.
Speaker 3 (11:10):
Okay, so does that mean that it might not be
growing next year, but the yearafter, potentially, if it's
going to grow, or is that?
Speaker 4 (11:21):
No, you should have germination next year or this
fall, it depends what our fallis like.
You might get germination, butyou may not really see them.
They start off pretty tiny.
Speaker 3 (11:35):
Right.
So I've got a number of onesand I don't know if they're
annuals or perennials, just sopeople know what's the
difference between.
I know what a difference is,but between an annual and a
perennial- Well, an annualgerminates, grows and sets seed
and dies.
Speaker 4 (11:52):
Within the first year Perennials will grow, sometimes
flower, sometimes not, and thenthey will come back every year.
They're in for the long run, soperennial can live anywhere
from three years up to 80.
Speaker 3 (12:12):
Oh, okay, yeah, and I've got a.
I have mullein as well, whichis it's a semi-annual because it
lasts two years, bianialBiennial, okay.
Speaker 4 (12:25):
Yeah, biennial.
Speaker 3 (12:27):
Yeah, and then so other ones I've got.
I've got large patches of mint,both spearmint, peppermint, as
well as rosemary, thyme, lemonbalm, lavage Do you know what
lavage is Lavage?
Yes, oh, yeah, yeah, and thatgrows pretty tall.
It's a big plant.
(12:48):
Yes, yeah, it kind of takesover a lot and I hear about it
regularly from my wife, diane,about having this plant there
Because we don't use it a lot,but it's kind of like a peppery
celery replacement.
Speaker 4 (13:03):
Yes, yes, and it's not that common.
You don't hear too many peopletalk about it in North America.
More popular in Europe.
Flavoring soups is the main use, I believe, for it.
Speaker 3 (13:16):
Yep, and not only that, but I saw one article on
it that said that the stockswork great for those that enjoy
the Caesar drink, becausethey're hollow and you can use
it as a straw and it adds alittle bit of flavor to your
Caesars.
I've never heard of that.
Yeah, yeah, so it was kind ofinteresting.
(13:37):
Yeah, so yeah, and now tell usabout what's the difference
between regular and seed garlic?
Speaker 4 (13:47):
Genetically nothing but seed garlic has been
thoroughly inspected for anysigns of pests or disease or
bruises damage, so that when youreceive seed garlic it's nice
(14:08):
and clean to go in the ground,whereas if you grow organically
you're always going to have theodd little nip or damage from
any pests.
Leek moth is one of the thingsthat commonly is found in the
garlic crop and the damage, asfar as I'm concerned, is more
(14:30):
cosmetic as long as you keep itunder control.
Speaker 3 (14:34):
And so what is this?
How do you take care of thismoth and what does it?
How does it attack?
Is it?
Does it lay eggs?
That causes problems, or what?
Speaker 4 (14:42):
Yeah, it'll.
It usually shows up when thescapes are developing and the
scape is the flowering part ofthe plant, and that's usually
sometime third or fourth week ofJune and the leek moth will fly
in.
It could be anywhere, so it'snot necessarily something that's
(15:03):
shown up in your ground.
It could have come from aneighbor's and they'll bury it
into the stalk of the flowerscape and travel down into the
bulb Lay the eggs.
Speaker 3 (15:17):
Oh yeah, now I know that scapes, I still have a
bunch and I freeze a bunch andthey're great to work with pesto
and essentially the scapes arekind of like I don't know how do
you describe it and how do youdescribe a scape?
Speaker 4 (15:33):
Well, the flavor is a milder garlic.
I find it's milder than thebulb.
Doesn't contain the oil likethe bulb does's one.
Speaker 3 (15:46):
It apparently makes the best pesto yeah it uh, and
it's kind of a solid, kind of uh, almost like it looks like a
what like a green onion sort ofthing oh, the, the.
Speaker 4 (15:57):
yeah, it's um.
When it first appears it's moretender, kind of tender like a
bean plant fruit would be likethe pot of a bean.
But as the weeks go on then itgets tougher and that's so it
can stand up straight.
And then it develops thebubbles on the top of the plant
(16:21):
which are like clones of themother plant, top of the plant
which are like clones of themother plant.
Speaker 3 (16:27):
So if you plant your garlic in the fall, you get your
scapes in about June, correct?
Mm-hmm, what happens if youplant your garlic in the spring?
Will it still produce and willit get scapes?
Speaker 4 (16:42):
It depends on which variety.
Some varieties are a lot morevigorous than other varieties.
You won't get as big of a bulbbecause the first thing when you
plant garlic, it develops aroot system.
It's the root system that'sgoing to be feeding that top
part of the plant.
So when you plant in the spring, you're not giving it enough
time to develop a proper rootsystem.
(17:04):
So your bulbs will be smallerand it might not even have the
energy to throw up a flower or aflowerscape.
Speaker 3 (17:12):
Okay, yeah, and now does the size of the clove
matter that you're planting?
Like, are seed cloves a lotlarger than regular ones?
Because I have to be honest Nowfor those that don't know, I
get garlic from Bev all the timebecause she's got like the best
garlic going and in her bulbsthere's like four huge cloves
(17:33):
inside.
But when I get it from otherplaces there's like 10 little
rinky, dinky things and they'rehard to work with and a lot more
work, but hers are great.
So does it matter on the sizeof the clove when you're
planting, uh, or will thatdictate how?
Speaker 4 (17:48):
yeah, my experience has been that the the larger the
piece you put in the ground,the bigger the bulb you will
have.
Garlic is considered a heavyfeeder, meaning it's a very
hungry plant and you need tofeed it as much as possible and
that will give you the bestresults.
But yes, the bigger the piecethat goes in, I believe will
(18:11):
give you a bigger bulb.
Speaker 3 (18:12):
Okay, and what kind of food do you feed garlic in
order to get it to grow large?
Speaker 4 (18:19):
of food.
Do you feed the garlic in orderto get it to grow large?
Well, when I plant the trenchthat I plant into, I, uh, I add,
uh, well, composted manure toit.
Or if I don't have manure, youcan use compost.
Compost is a little bit lessnutritious nutrient than, um,
than the manure, uh and so andthen I cover up my, my clothes,
(18:39):
and across the top where they'replanted, I'll put another band
of manure so that every time itrains, the rain will trickle
down through the manure into theand and take a little bit of
nutrients into the, the areathat your cloves are growing.
And then, in the spring, I willuse fish emulsion which you mix
(19:01):
up in a watering can and I'lldo a foliar feed.
All plants take in nutrientsthrough their leaves as well as
their root system.
Speaker 3 (19:10):
So what is this fish emulsion?
Is it something you buy, or doyou make it yourself?
Speaker 4 (19:15):
You could probably make it yourself.
Uh, you could probably make ityourself.
Um, I think it's like deceasedfish that have been, you know,
kind of um, liquefied and thenmade into a, a solution in in a
bottle, which is what, what isconsidered a, and then so you'd
(19:38):
go, you can get it at anyhardware store, so it's
concentrated.
So, whatever the directions areon the container, you would add
water to it and just put it inyour watering, can add the water
and then go up and down yourrows and just cover the leaves
with the liquid.
Speaker 3 (20:01):
So do the leaves actually take it in through the
leaves?
Absolutely yeah, oh, I did notknow that?
Speaker 4 (20:07):
Yes, as well as the root system.
Speaker 3 (20:10):
Oh, really, I had no idea.
Speaker 4 (20:12):
Yeah that's why they call it a foliar feed.
Speaker 3 (20:16):
A foliar feed?
Okay, and is there differenttypes of foliar feeds?
Speaker 4 (20:21):
Oh, you could make your own.
You could stuff a nylonstocking full of manure and tie
it to the handle of a fivegallon pail and fill the pail up
with water and let it steep fora week.
Speaker 3 (20:37):
Oh really, and then just pour it, and it'll be
absorbed through the leaves andto get into the yes.
Oh, okay, I had no, I've neverheard that.
That's something new for me andI'm well, I'm not a big
gardener, so I didn't know this,but this is very interesting,
Interesting.
So what other sorts of thingsshould people be getting ready
for for their gardens and theother stuff that further,
(21:00):
because we're now into Septemberand the people are, you know,
harvesting all their productsand getting ready for fall
plantings.
What other sort of plantingshould they be preparing for?
Speaker 4 (21:13):
There's not too much, too much.
I mean, if you've got access toplants to plant, you could
always plant some, you know,berry bushes, like if you're
doing the blueberries, orraspberries.
But it's a hard time of theyear to find things in pots or
bare root to plant.
So spring is normally when weplant.
(21:33):
But for the garden, cleanup isreally important.
So if you've had any issueswith, you know, insects or
disease, all the leftover wasteof your plant should be, you
know, taken out of the gardenand either burnt or, you know,
bagged, sent to the landfill.
(21:55):
I prefer to burn things because, you know, know, I don't want
to fill up the landfill with myproblems, um and um.
If you're going to cultivate,this is the time to work your
garden.
It's best to work it in thefall because if you, when you
turn it up, if there's, you know, grubs and things like that in
(22:16):
your garden, the birds will helpclean that up.
Speaker 3 (22:20):
Yeah, it's like fall leaves.
I know my grandfather on mymother's side and my wife's
parents.
What they used to do is rakethe leaves into a pile and then
take the lawnmower over the pileand cut it up into real small
pieces and then use thelawnmower to blow it onto a like
(22:40):
a tarp and they, when they haulthat tarp out and then mix it
into the garden and use that asas what a mulch, and that helps
out well, you're adding organicmatter.
Speaker 4 (22:51):
So when they're doing that, the best gardens are
gardens where the gardener ismindset is I'm feeding the soil,
not the plants.
And so by doing that with theleaves, you're conditioning the
soil, you're introducing goodbacteria, good ability to
(23:13):
lighten a heavy soil or, if youhave like a sandy soil, it helps
a sandy soil retain moremoisture and have a like it.
Speaker 3 (23:22):
There's a whole living community in the ground
and the more organic matter youget into your ground, the better
it is yeah, I know I have somepretty sandy soil where I had
some juniper bushes in it and wetook the juniper bushes out out
, but it's all completely sandy.
So what I tried doing was usingsawdust, because I cut a lot of
(23:43):
wood and so I saved pails ofsawdust and put that and mix
that into the soil.
And actually we make our owndog food and one of the parts we
use is three and a half cups ofrice, but I wash the rice and I
use the rice starch to put inthe into that with the sawdust
(24:05):
and hoping to rebuild that.
But I am seeing some betterlooking soil, not as sandy as it
was before.
Am am I doing things right?
Am I doing things wrong?
Am I trying stuff?
Speaker 4 (24:14):
no, I I think by adding the wood shavings to the
soil is a good solution.
Just keep in mind that, asthose wood chips and the
shavings and sawdust as theybreak down, they need nitrogen
to break down, but the endresult will be nitrogen.
(24:34):
Do you know what I mean?
Like you do lose a little withthe breakdown, but if you get it
back once it is broken down,okay, and so how do I add
nitrogen to that?
Speaker 3 (24:46):
what can I add there?
Speaker 4 (24:48):
um, I'm trying to think of something organic with
a well like, um, you can addpotato starch or rice starch to
it.
Speaker 3 (24:59):
Is that?
Is that a good thing?
A bad?
Speaker 4 (25:00):
thing.
I've never heard about the ricestarch, to be totally honest,
so I'd have to look into that,but that's interesting, yeah,
anyway.
So yeah, bone meal or or bloodmeal the only thing if you have
a dog, I always feel that itkind of attracts the dog to
start digging in your garden.
Speaker 3 (25:20):
Okay, so, bev.
So I've mentioned this a numberof times on the program before
and I don't know whether it'sjust coincidence or what, but
every time we have a skunk inthe yard and I did a whole
series of talks about mychocolate lab gunner getting
sprayed by a skunk.
Anyways, when we see a skunk inthe yard, what I end up doing
is going around to the coffeeshops grabbing a load of coffee
(25:44):
grounds and spread those aroundand guess what?
The skunks just stay away.
They don't come back, and Idon't know whether it's by
chance or coincidence or what,but it seems to work every time.
I don't know.
Have you ever heard of that?
Speaker 4 (25:57):
um other than with yourself.
But I I can kind of see itworking, because the skunk is
going through your lawn lookingfor the grubs and by using the
coffee grounds, I'm sure they'remasking the smell of the grubs,
so they just keep on going,because all they can smell is
coffee, I would think.
Speaker 3 (26:16):
Yeah, I'm guessing that as well, but it certainly
seems to work, and every once ina while I refresh with coffee
grounds, which you know end upbeing good nitrogen, I believe,
for the soil when it starts tobreak down, if I remember
correctly.
Speaker 4 (26:29):
Yes, it does.
Yeah, my oldest boy used towork at a coffee shop and he
used to bring home the coffeegrounds when he was working
there.
But yeah, I'd add it to mycomposter for sure.
Speaker 3 (26:41):
Oh, yeah, yeah, Well, that's good.
So, bev, you know anything elseyou can tell us about getting
ready?
You know you said preparationfor the fall and cleaning.
Now, one of the things Iremember Puddle Duck Farms had
growing garlic and he got somebug in his that got into his
garlic crop and it's supposed tostay in the ground for like
(27:03):
five years.
Speaker 4 (27:04):
Yeah, nematodes.
Speaker 3 (27:06):
Oh, is it nematodes.
Speaker 4 (27:07):
That's what I think it is.
Yeah, it's not a good thing.
Speaker 3 (27:11):
No, that's what he said.
So he stopped growing garliccompletely, because it just
destroyed his garlic crop.
Speaker 4 (27:16):
Yeah, yeah.
I believe that we know somebodyat our Saturday market who ran
into the same thing and that'scome in on the seed garlic.
That's why I always use my own.
Speaker 3 (27:31):
Oh really, it's come in on the seed garlic.
Speaker 4 (27:33):
Well, yeah, that's.
Speaker 3 (27:34):
It's usually something you've introduced to
bring them in, because they'relike piggybacking eh yeah, so
when you're using seed garlic,do you take that uh, is it just
the straight garlic and you takethat kind of uh covering off it
the whatever that skin is offit, and then plant it in the
garden that way, or do you leavethe skin on?
Speaker 4 (27:55):
oh, yeah, you leave.
You leave the paper, yeah, andthe skin is what used to be the
leaf.
But yes, you leave it on.
You just divide your bulbs intothe different sections and
plant them fat side down.
Speaker 3 (28:10):
Yeah, ok, oh, interesting, ok, well, that's
yeah, because you usually getthat little green top.
And how deep do you plant themwhen you plant those garlic
bulbs, that little green top,and how deep do you plant them
when you plant those, the garlicbulbs?
Speaker 4 (28:22):
I like to see about two inches of soil over top of
the very tip of the clove.
Okay, good.
Speaker 6 (28:39):
Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's Favorite
Fishing Show, but now we'rehosting a podcast.
Speaker 7 (28:48):
That's right.
Every Thursday, Ang and I willbe right here in your ears
bringing you a brand new episodeof Outdoor Journal Radio Hmm.
Speaker 6 (28:55):
Now, what are we going to talk about for two
hours every week?
Speaker 7 (28:58):
Well, you know there's going to be a lot of
fishing.
Speaker 1 (29:00):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.
Speaker 6 (29:05):
Yeah, but it's not just a fishing show.
Speaker 7 (29:06):
We're going to be talking to people from all
facets of the outdoors, fromathletes, All the other guys
would go golfing Me and Garthand Turk and all the Russians
would go fishing To scientists,now that we're reforesting and
letting things breathe.
Speaker 1 (29:21):
It's the perfect transmission environment for
line fishing.
Speaker 2 (29:25):
To chefs If any game isn't cooked properly, marinated
, you will taste it.
Speaker 7 (29:31):
And whoever else will pick up the phone Wherever you
are.
Speaker 6 (29:34):
Outdoor Journal Radio seeks to answer the questions
and tell the stories of allthose who enjoy being outside.
Speaker 7 (29:40):
Find us on Spotify, apple Podcasts or wherever you
get your podcasts.
Speaker 3 (29:50):
And now it's time for another testimonial for Chaga
Health and Wellness.
Okay, I'm here in Millbrookwith Trevor, who had a great
experience and wants to share itwith us with the skin cream,
the Chaga skin cream.
Trevor, tell us what you wentthrough and how much you used
and go ahead.
Speaker 5 (30:06):
I've had eczema on my arm since I was a little kid
and it's always been quite arough patch there on my arm and
no lotion seemed to ever get itso that it was smooth, right.
But using the Chaga, probablyfor three weeks, it feels like
normal skin now.
Yeah, and how often did you putit on?
I put it on maybe once everyother day.
I didn't remember to do itevery day.
(30:28):
So, yeah, but once every otherday, one time a day, very good,
and you had great results andnow it feels like normal skin
again.
Very good, and you didn't tryanything else, so you figured
that's what?
No, that worked, so I'msticking with that.
Speaker 3 (30:40):
Very good.
Well, thanks, trevor, here inMillbrook.
Yeah, okay, we interrupt thisprogram to bring you a special
offer from Chaga Health Wellness.
If you've listened this far andyou're still wondering about
(31:00):
this strange mushroom that Ikeep talking about and whether
you would benefit from it or not, I may have something of
interest to you.
To thank you for listening tothe show, I'm going to make
trying Chaga that much easier bygiving you a dollar off all our
Chaga products at checkout.
All you have to do is head overto our website,
(31:22):
chagahealthandwellnesscom, placea few items in the cart and
check out with the code CANOPYC-A-N-O-P-Y.
If you're new to Chaga, I'dhighly recommend the regular
Chaga tea.
This comes with 15 tea bags perpackage and each bag gives you
around five or six cups of tea.
(31:42):
Hey, thanks for listening Backto the episode, but, bev, now
you actually you've taken onanother position in your
building, or helping, or workingor putting together a farmer's
market, are you not On aThursday in Lindsay?
Speaker 4 (32:02):
together a farmer's market, are you not on a
thursday and lindsey?
Yeah, I'm work.
I'm working on improving onethat's been around for I think
we've had six full years as asof today, but, um, yeah, it's a
thursday market in in lindseyyeah, and how's that going?
It's going pretty good.
We've had terrible weather thisyear Almost every Thursday.
(32:23):
It's either been high winds orfreezing temperatures in the
spring, or rain.
Rain's been the major, eventhough we just went through an
incredible drought, but in thespring we had a lot of wet
Thursdays.
Speaker 3 (32:40):
Right.
And so when you start a newfarmer's market so I believe the
classification is 51% of thepeople there have to be
producers.
Is that right?
Speaker 4 (32:52):
For our area.
Yeah, to be a farmer's marketand this is the health unit is
involved with.
Wanting it to be a producer'smarket is more correct.
So to be classified as aproducer's market, you have to
have 50% plus one producers.
Speaker 3 (33:16):
Right, yeah.
And these health departments Igot to tell you they read their
own rules and, depending on whathealth department you're with
you, get different rules out ofthe same Right, yeah, and these
health departments, I got totell you they read their own
rules and, depending on whathealth department you're with
you, get different rules out ofthe same book.
It's just the way theyinterpret them and it drives you
a bit crazy for people who endup going to different areas to
try and promote their product.
Yeah, and some of them are,quite frankly, for those that
(33:37):
watch Seinfeld, the soup Nazisof health departments and
they're going to straighten outthe farmers markets and get them
all.
And it's just like you know,these are people just trying to.
This is a lot of their income.
I don't know about you, but alot of the other ones that are
and we go with Jagat Health andWellness to a number of markets
(33:58):
and try and follow the rules ofeverybody.
Everybody has different rulesand they just arbitrarily
interpret it differently foreach of them and there's no
consistency and it's veryfrustrating it is frustrating,
yeah, it's.
It's almost like they're puttingup walls um and all we want
provide local food yeah, andthat's a difficulty because a
lot of the the supplementalincome that comes in for for
(34:20):
agricultural producers is doneat these farmers markets.
Yes, but if they're gettingdeterred as to coming there, it
reduces their likelihood ordesire to come there.
And why bother than just do aroadside market rather than go
through all the hassles to dealwith the interpretations?
But yeah, so what kind of stuffdo you have on your Thursday
markets and what sort of vendorsdo you have?
Speaker 4 (34:43):
Well, this year we have mostly full-time vendors
and we have a farm that's justsouth of the Lindsay area,
fisher Farms, and they bring alot of fresh local vegetables
and fruit to the market.
Right now it's corn season andthey've been even with that dry
weather.
(35:03):
Their corn has been very goodbut they've got like peppers and
carrots and beets and even somebeautiful watermelon and
cantaloupe this year, and theyusually have squashes to to, you
know, kind of wind up theseason.
Speaker 6 (35:19):
Um, we have uh.
Speaker 4 (35:22):
Another uh fellow that comes in from the berry
area and he has um cured meats.
The name of his business issuperior meats and he also
brings cheeses with his, hiscured meats right, so would he
be classified as a producer?
Speaker 3 (35:41):
no, he's not no yeah, but if he raised his own meat
and processed it then yes, becorrect, we would be right.
He has to grow the meat yeah,right, in order to to fall into
the classification right, we.
Speaker 4 (35:56):
We have someone with a nice selection of preserves at
the market and she's juststarted a conspiracy farms
Monica.
She's just started doing thefreeze dried food, so she's had
some tomatoes and watermelon.
It's quite interesting to trybecause the flavor is all there,
but it's just like chewing on,I don't know, a piece of cereal
(36:21):
out of a box.
It's a different experience,but very good, yeah.
Speaker 3 (36:27):
So freeze-dried watermelon and some other things
like the tomatoes and that yousaid right.
Speaker 4 (36:31):
That's right.
Yeah, and we have a honeyproducer and she is considered a
producer and she has some localhoney.
She's from just north of, uh,the lindsey area and she has
candles and beeswax wraps andshe even makes some butter tarts
with her honey.
But she has quite a nicevariety of honey products.
(36:53):
Um, we have a beautiful baker.
She's got prize-winning pastry,so she's got pies and tarts and
scones and fudge and cookiesand loaves.
Speaker 3 (37:10):
Yeah, A woodworker.
Speaker 4 (37:13):
Chris, yes, he does custom work but he does a lot of
signs for home, cottage or thegarden and he does have some
other wood products.
I'm not sure what he's got onhis table right at the moment,
but he makes crib boards for,you know, families to play
cribbage yeah.
Speaker 3 (37:38):
Yeah, I talked him into making some large,
oversized crib boards.
I hate those little rinky dinkythings.
Uh, that are what?
uh, four inches by eight inchesor ten inches long yeah, and so
I got him to make a one that'sbasically about 30 inches long
by about I don't know probably14 inches wide and uh it's.
(38:01):
It's a little more fun to playrather than the small stuff,
because up at the Chaga PickingCamp that we have, we've got a
crib board up there thatbasically the pegs would be the
size of a very thick pencil.
And it's like four feet long byabout uh, I don't know 16 inches
(38:22):
wide and it's.
It's part of the fun of beingin uh chaga picking camp um, by
playing crib at the end of theday with this huge board.
So that kind of inspired me toget some other ones.
Speaker 4 (38:34):
So well you can get, you can take the game outside,
whether you know out you're at acottage or whether you're
camping or a picnic.
It's, it's.
Speaker 3 (38:42):
It's a great idea, jerry yeah, and now you've got
uh, the dog treat guy that showsup pretty regular now too
jeremy with his canine pantry.
Speaker 4 (38:51):
Yeah, he has got dog treats and I don't know how
would you?
I would describe them as rideor slash dried animal parts.
But um right, the dogs thatcome to the market can know it's
there before the owner does yes, yeah, yeah.
Speaker 3 (39:09):
And so a lot of people bring their dogs to the
market just to walk aroundbecause they have all the dog
treats that, uh, they end upgoing.
So it's a bit of a an outgoingas well.
I know there's another Bev thatshows up at that Thursday
market that brings her dog.
Last time I was talking to hershe said I got the look because
the dog knew it was Thursday andI was going to the market and
(39:31):
didn't take the dog.
It was not a happy camper.
Speaker 4 (39:37):
I did notice he's got also a spray for the ticks.
It's a bad season for ticks.
There's numerous ticks, um,probably the heavy snow load has
protected them from the coldover the winter.
Speaker 3 (39:48):
But I did notice he's got a spray for some ticks yeah
, a natural dog spray for ticksright I think so yes, yeah, yeah
, yeah yeah, plus you have uhpeople that uh provide lunches
there and things like that yeah,we do have a food cart um
geraldine.
Speaker 4 (40:09):
She's got um barbecue that she sets up and she does
hot dogs and sausage on a bunand p-mil on a bun and pea meal
on a bun and cold drinks.
And something that is new and Ihad never heard of it is the
Don Air, and it's kind of like ameatloaf specialty on a bun.
(40:31):
It's quite good, yeah, yeah.
Speaker 3 (40:34):
And then you have the samosas and the other meat
producers for lunches and thingslike that.
Speaker 4 (40:41):
Yep, yep, we've got Nar with his Nar Spice Bar.
He has pakoras and samosas andhe does a coconut square.
That's quite nice moretraditional Indian food, I
believe, and I think he has somechutneys as well on his table.
Speaker 3 (41:03):
And then you have some pop-up ones, that which are
kind of short term.
So you have the one personselling fly fishing stuff.
Speaker 4 (41:12):
Yes, that's Helen, she's just in, for she's new to
the area, so she's.
We were able to fit her in fora five-week visit and, uh, she
does um.
She's an artist, so she doesoil on paper, I guess.
But she's got quite a an arrayof um her artwork, plus the the
(41:33):
fly fishing jewelry.
Speaker 3 (41:35):
She's got some beautiful earrings and then you
had some um soap producers andsome other ones along, that
cosmetic kind of stuff.
Speaker 4 (41:43):
Yeah, we had a soap producer in.
She came for 10 weeks, but shehas a full-time job, so she used
up all her holidays to join usthis summer.
Speaker 3 (41:54):
Yeah, now how is it with the city of Lindsay?
Do they work with you, do theyprovide, or how do you start or
come up with the idea if youwant to start a farmer's market?
Speaker 4 (42:07):
Well, my sister, barb , and I started it up and what
we did was we made anappointment and we approached
the city.
So there's a representative ofthe city who looks after the
agriculture end.
Representative about this.
The city who looks after theagriculture end.
So our, our meeting with heralso involved, um, a girl from
that heads up the parks and rec.
(42:29):
So, um, you know, we proposed anew market and and asked them
about location and they hadthree or four options for us,
but we, we thought that this,this option with the high
visibility, would be the best atthe time.
So, yeah, so we have a contractthat we renew every year with
(42:52):
the city and we do rent thespace up there, right?
So it's up in Wilson Fields, Ithink it's called, and right by
a new subdivision yeah, there'sum, there's the main street,
kent street, and it kind ofdissects and that's where all
all the businesses are prettymuch set up.
(43:12):
There's other ones, but themain part of the business
community is along kent streetand saint joseph's road runs
north of it and it's just out bythe mall that has the Rexall
winners.
There's a large fitness placethere as well.
(43:32):
I can't think of the name of itright now, but St Joseph's Road
runs north off of Kent Streetand we're just up there over the
hill behind Loblaws.
Speaker 3 (43:45):
And, of course, you're there with all your
plants and your good seed garlicand the garlic that you got.
I know, yeah, there's quite ademand because I just love those
bulbs that only have about fouror five cloves in each of the
bulbs and they're large bulbswhich are great to work with,
great to cook with, great to useuh, for garlic.
And for those that don't know,garlic has a lot of medicinal
(44:08):
applications for a lot of peopleas well, and blood pressure and
a lot of issues like that,which is good, yeah.
So how people get in touch withyou if they want to, uh to to
come out and become a vendor andwhat do they need to be a
vendor at your market?
Like, I think they need a tentand obviously, with the weather,
weights and stuff like that andtables or what Tell us, kind of
(44:29):
walk us through.
How do they get in touch withyou to try and figure out what
they can do to come out and be avendor?
Speaker 4 (44:34):
Well, they can contact me through my email
address, which iskingswarfgardens at gmailcom,
and wharf is spelt W-H-A-R-F asin Frank.
We started looking and vettingvendors in February and this
year we had all kinds ofactivity and we were pretty much
(44:57):
booked up by the end of March.
And again, we have to keep ourproportions right for producers.
So producers are always welcomeat our market.
We've now got one, two, three,three vegetable producers and I
think you know if we had anotherone it would have to be
(45:20):
something more specialized, likemicrogreens, to give a little
bit more variety.
But yeah, and you've got tohave a plan and a commitment.
I do see a lot of the youngervendors who are just starting up
and they often think that youknow they can just show up, set
(45:41):
up and sell out.
But you have to, you know,develop a relationship with your
customers and have them tryyour product and if your
product's good they'll come back.
So repeat customers take timeand I know most of the markets
that I have joined joined andI'm in my 26th year of doing
(46:03):
markets.
I know you, you need about twoor three years to set, you know,
establish a good customer baseyeah, it takes a bit of time.
Speaker 3 (46:13):
I know I attend the Thursday market now and trying
to help build it and with thecheck of health and wellness and
a of people, it takes a longtime to first of all to get
people to know and it's theregular customers that come back
, that kind of give you the baseand then it's the additional
sales that you make, that kindof move your sales along to make
(46:36):
it well worthwhile.
But it takes a bit of time tobuild up that base.
I know when I first startedwith Jagger Health and Wellness,
we tried just about everythingin, you know, retail, online, et
cetera, et cetera, and themarkets were some one area that
I had other people suggested Itry.
So I tried it and then,certainly when I showed up,
everybody looked and said what'sthat, said what's that and you
(47:05):
can tell.
You know, and I mentioned thisBev and I'll try to get Bev on,
if I can get her, if she showsup and I can get her record,
I'll get her to tell her story.
You know that she had no ideawhat it was and just by the
grace of God, it's certainlyhelped her immensely in her life
and her father's life and nowshe spreads the word to other
people and that's how you sortof build.
So when it first started out Iwas covering gas and now we have
(47:30):
a good clientele base that showup on a regular basis to help
put it along.
Speaker 4 (47:34):
Well, I noticed your customers seem to they're always
stocking up is what I noticed.
You know they don't buy onepackage, it's usually a couple,
maybe three.
Speaker 3 (47:46):
Yeah, and so for new vendors coming out, you
mentioned Kings Wharf Gardens toget in touch with you Now.
Is it something that they canstill come out for this part of
the year if they're here and areinterested in moving their
products?
And I think what we've heardhere is it's not just what's
called a farmer's market, it'snot just farmers.
(48:07):
There's artisans there, there'sbeekeepers, there's woodworkers
, there's preserves, there's dogtreats, there's all kind of
different things that peoplehave the ability to come out and
promote their products, right?
Speaker 4 (48:20):
Right, and I think, jerry, before I forget to
mention it, is that I think oneof the big bonuses of our site
is the easy accessibility, like,especially if you're physically
challenged at all.
Like, our parking lot is paved,it's, you know, even it's
smooth.
So we do have people comingwith walkers.
(48:42):
Um, there is a retirementcommunity just south of us,
blooms, and we're getting a goodnumber of people from there, as
well as the heritage way, whichis east of us, on the same side
of the road, just before youget over to uh angeline street,
and they come with their walkersand it's nice and smooth, um,
(49:04):
and there's lots of parking yeah, and it's uh just off highway
35, right just past the oppstation.
Speaker 3 (49:12):
Yes, and you're going up from seven.
You know that first set oflights.
You turn east there and it'sjust down the road there.
But you can talk to um mastergardener Bev and get a lot of
details about gardening andquestions.
Like you said, you had a.
Some people ask these questionsand you're able to help out and
that's not a problem to getthat kind of uh support.
Speaker 4 (49:31):
But people come out to see you yeah, not, not a
problem, I am even this time ofthe year.
I still answer garden questions, and especially for the young
people who are starting out.
They're very keen, but theyjust need a little bit more
information and confidence to goforward and to try it again,
because gardening is successesand failures.
Speaker 3 (49:55):
Yes and well, that's how you learn is making mistakes
and, believe me, I've made lotsof mistakes in my life.
You can just ask my wife, Diane.
She'll be more than happy totell you.
But that's all part of life.
Speaker 4 (50:10):
Right it is.
That's how you learn, like yousaid.
Speaker 3 (50:14):
All right, bev.
Well, how do people get intouch with you once again and
tell us the details of when themarket is, the times it is and
how long does it run this year?
Speaker 4 (50:23):
So the Thursday market runs from the very first
week of May, the first Thursday,right through till the Thursday
before Thanksgiving.
Our hours are 10 till 3.
And I don't think there's muchmore to add than that.
Speaker 3 (50:41):
When's the last one?
Does it go all year long, orwhen?
Speaker 4 (50:46):
No, it's the Thursday before Thanksgiving.
Okay, so that's October thisyear.
I'd have to check my calendar,but it's the Thursday before the
Thanksgiving weekend.
Speaker 3 (50:57):
Okay, and people are welcome to show up just to walk
around and and I know that, uh,well, some things like uh,
there's uh free chaga samplesand things like that that
potentially might be there forpeople to try.
Yes, so come on out, come onout and and see what you can see
at the uh, the wilson fields uhfarmer's market on thursdays 10
(51:20):
till 3 until the Thursday ofthe Thanksgiving weekend, just
before right.
Speaker 4 (51:27):
That's correct, and if anybody needs to get a hold
of me again, my email address iskingswarfgardens at gmailcom.
Speaker 3 (51:40):
Well, thanks very much, master Gardener Bev, we
really appreciate you taking thetime to be on this and
hopefully people will come outand ask some questions.
There's specific questionsabout gardening on the Thursday
markets with you.
Just a little bit somethingdifferent and more learning
about things happening out thereunder the canopy.
Thanks, bev.
Speaker 4 (51:57):
Thank you, Jerry.
Speaker 8 (52:19):
How did a small town sheet metal mechanic come to
build one of Canada's mosticonic fishing lodges?
I'm your host, steve Nitzwicky,and you'll find out about that
and a whole lot more on theOutdoor Journal Radio Network's
newest podcast, diaries of aLodge Owner.
But this podcast will be morethan that.
Every week on Diaries of aLodge Owner, I'm going to
(52:42):
introduce you to a ton of greatpeople, share their stories of
our trials, tribulations andinspirations, learn and have
plenty of laughs along the way.
Speaker 6 (52:53):
Meanwhile we're sitting there bobbing along
trying to figure out how tocatch a bass and we both decided
one day we were going to be ontelevision doing a fishing show.
Speaker 7 (53:03):
My hands get sore a little bit when I'm reeling in
all those bass in the summertime, but that might be for more
fishing than it was.
Punching you so confidently,you said hey.
Speaker 8 (53:13):
Pat, have you ever eaten a drum?
Find Diaries of a Lodge Ownernow on Spotify, apple Podcasts
or wherever you get your podcast.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Cardiac Cowboys
The heart was always off-limits to surgeons. Cutting into it spelled instant death for the patient. That is, until a ragtag group of doctors scattered across the Midwest and Texas decided to throw out the rule book. Working in makeshift laboratories and home garages, using medical devices made from scavenged machine parts and beer tubes, these men and women invented the field of open heart surgery. Odds are, someone you know is alive because of them. So why has history left them behind? Presented by Chris Pine, CARDIAC COWBOYS tells the gripping true story behind the birth of heart surgery, and the young, Greatest Generation doctors who made it happen. For years, they competed and feuded, racing to be the first, the best, and the most prolific. Some appeared on the cover of Time Magazine, operated on kings and advised presidents. Others ended up disgraced, penniless, and convicted of felonies. Together, they ignited a revolution in medicine, and changed the world.