Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
Good morning everybody. Welcome back. I'm Run Wilson. You're in
the garden. If you'd like to join us, love to
have you. Here's our number seven fifty five hundred. You
can also hit pound five to fifty on the AT
and T poem. But either way you're gonna wind up
right here at our studios and Ken Mood. The Durrango
Kid is in the house. That's Danny Gleeson. It takes
your calls, get you lined up. We do our best
health bench of the garden. Questions, got a tip you
(00:26):
want to share, give us a buzz seven fifty five
hundred here at fifty five KRCD talk station. Our toll
free number eight hundred eight two three eight two five five.
Good morning. I am Run Wilson, your personal yard boy
talking about yarding. And this is always an exciting you know,
we have her on a show on a regular basis,
but this is always one of the most exciting shows
(00:47):
because it's right before Halloween and this is the young
lady is fired up or adrenaline is flowing because this
is her time of the year, this is her time
to shine. Yeah, helloween, you got it. That means it's
time for Are you urbally experienced with our ccp cmh
applation herbal scholar, maker of strange posches and part time.
Speaker 2 (01:09):
Witch doctor, but flying witch doctor, and thank you for
calling me young. That is very true.
Speaker 1 (01:17):
I need catch that author local TV cooking herbal expert,
the original bearfoot gardener, although she does wear socks when
she wrote it, tells the garden ladies and gentlemen, the
one the only Rita made her hike and filed. And
you can't and you can't see them, but they're all
(01:39):
dressed up in witch's outfits, all your crowd here this morning,
So there you go.
Speaker 2 (01:45):
Well I'm glad because you know there's you know, imitation
is the best form of flattery, So tell them, We'll
tell them, thank you.
Speaker 1 (01:53):
They're all shaking their heads and waving and doing all
that kind of stuffy. So is the adrenaline flowing? I mean,
you got a few days here. What do you do
to prep for flying around on Halloween night?
Speaker 2 (02:07):
Well, of course I don't have to buy a costume.
Speaker 1 (02:11):
That's number one, right, You just pull the same one
I act to be pulling out for the last hundred
and twenty years.
Speaker 2 (02:17):
Anyway, That GPS isn't working. Oh yeah, no, it isn't
that one that you put on my new broom. I
gotta tell you. I told you this a little bit ago.
I wound up in Lexington instead of them Ount Lookout
because I wanted to do a drive run to Mount
Lookout because that's where the grandkids are bagging. So anyway,
(02:38):
keep your cell phone handy, mister Wilson, because I'll be
calling you.
Speaker 1 (02:42):
We will do that. I always have a cell phone
on on Halloween night, just to be sure. And of course,
if you look up and you see something circling in
the sky and it just loud noises coming from it,
screaming and yelling, and it's doing flip flops and stuff,
more than likely it is Rita Hikenfeld.
Speaker 2 (03:00):
A little confused geographically.
Speaker 1 (03:02):
That's why I say flipping upside down kind of circling around,
screaming and hollering. By the way, her website is about
eating dot com, so be sure and check that out
as well. Uh, you know what witches put on their bagels,
no clue, scream cheese.
Speaker 2 (03:17):
Oh jeez, you told me something else last year and
I didn't remember it. Scream cheese. That would be a
good thing to smear on, I would think, don't you.
Speaker 1 (03:27):
Yeah, Dan, do you know why Rita gave up fortune telling? No,
it was that she didn't see any future in it.
Oh gosh, Hey, I'm sorry. What can I say? I'll
be here all week. You're on a roll this morning,
Ron tip your waiters. I'll be here all week. So
I'm assuming you are prepared and ready to go for Halloween.
Speaker 2 (03:49):
Yes, and you know, I was looking up some information.
You know, you're always asking if I have like a
frog in my throat, yes, or if i'm cooking with
I have nukes.
Speaker 1 (04:00):
You seem to always get a frog while we're talking.
Speaker 2 (04:03):
I know, but guess what.
Speaker 1 (04:05):
I's how you did it on purpose?
Speaker 2 (04:07):
No? I never do. It's embarrassing. But no, this morning,
he's already in the pot. So we're good to go.
Speaker 1 (04:13):
Dan, and I are looking at the pictures of your
Texas pulled pork, the recipe that you have on our
website this week, and that absolutely makes my mouth water
like crazy.
Speaker 2 (04:24):
Yes, good, I take my own pictures. I thought that
turned out pretty well. You know, it's so easy, too
great for Halloween because it uses that boneless pork butt roast,
the fresh one and not the cottage, but the smaller.
But you see them now, they're on sale big, and
they've got a good amount of fat and marbling in them,
(04:45):
and so they need to cook really long and slow.
So just get the slow cooker out and basically you
make your own, just like a homemade barbecue sauce, but
you start off with the prepared sauce for your own.
It's the barbecue sauce. Dinner water chicken brought some brown sugar,
a little mustard, and I always like to add some
(05:07):
Worcestershire sauce. And so far you're putting this in the crockpot,
and then a big onion, a couple clothes of garlic,
and whatever chili powder you like. I like. It's called
buena vida. It used to be called Frank's made here
in Cincinnati. Anyway, You stir all that up and then
you just put the roast in sort of coat it
with the mixture and just leave it alone. Five to
(05:29):
six hours on high, eight to ten on low. No cuning,
mister Wilson. It's perfect for Halloween because when after the
kids come in begging, or if the adults or just
hanging out, you can just dip into that crockpot, put
it on a butnt, and you're good to go.
Speaker 1 (05:44):
I see my horse raties, my saucy coalslaw horse radies
coal slaw on the side of that.
Speaker 2 (05:49):
Mmmmmmm, wouldn't that be good? Oh my horse radish. You know,
in spite of the drought and everything, that's one of
the herbs I do keep it part because it's so invasive.
It's leafing out again, so I'll be able to have
a few leaves of those in my fallods.
Speaker 1 (06:07):
Your horse radish.
Speaker 2 (06:09):
The leaves are edible, Oh yeah, and they're not quite
as spicy.
Speaker 1 (06:12):
But I didn't I didn't realize it was leaping back
out already, but staying warm so late, why not?
Speaker 2 (06:18):
Yeah? Yeah, And I'm sure I'm.
Speaker 1 (06:19):
Sure folks that are planted garlic maybe a little bit
too early. I'm sure they're seeing that stuff coming up
right now.
Speaker 2 (06:26):
Oh yeah, yeah, I just planted uh my garlic for
next year, and so did my herbalist friend down the road, Lisa.
So yeah, we'll see what happens. But it's been, as
you said, some strange climate stuff happening here.
Speaker 1 (06:39):
You know, what's kind of interesting. Rita Hiken Fellow a
website about eating dot com? Is that also? This week
it is a National Bat Awareness Week?
Speaker 2 (06:49):
Is it really?
Speaker 1 (06:49):
It really is?
Speaker 2 (06:50):
Oh my gosh, I'm not a fan of bats, I
have to say. I know that doesn't go with my
modus operande as they say, but I'm not a fan
of bats. So bats won't be in my pot.
Speaker 1 (07:04):
They won't be there. But you know, if you want
to learn more about them, it's called Batweek dot org.
And this is put on by the Wildlife the National
Wildlife Federation to get more attention and to learn more
about bats and why you do want the bats in
your area, even though they're kind of creepy like spiders.
But it's batweek dot org, so be sure and check
that out. But yeah, I knew you. I knew you'd
(07:25):
want to know that.
Speaker 2 (07:26):
Well, they are good. They are very good, little creepy
I wouldn't call them a creature, what would you?
Speaker 1 (07:33):
Creepy?
Speaker 2 (07:35):
Creepy? Okay, yeah, they're good, but they're good for you.
Speaker 1 (07:39):
Leave them alone like you do the snakes and the
spiders and snakes. Jez and I also I also thought
of you this week because I see where you know.
Of course, all the I P A S. And all
that out there, and they're infusing all kinds of things.
One of the one of the fall favorites now is
the chrysanthemum infused.
Speaker 2 (07:55):
I p a, well, isn't that interesting? Chrysanthemum? What a
useful flower. You can eat the petals, and the plant
itself is supposed to be able to you know, if
you put it out where you're sitting it. You know,
the bug bugs don't like chrysanthemums, and a lot of
the natural insecticides have chrysanthemum petals in them too, so
(08:21):
it's it's a good, beautiful plant. I know you're a
big fan of them as.
Speaker 1 (08:24):
Well of what moms. Yeah, okay, well I didn't know that.
Speaker 2 (08:31):
I thought you were.
Speaker 1 (08:33):
I like moms.
Speaker 2 (08:36):
Well you're gonna like them a lot more.
Speaker 1 (08:39):
Or drinking them. But I'd be more happy to try
one out in the I PA no doubt about it.
So as we as we look out to your herb
garden before we take a break, here, I see that
you've put away here is it? You pronounced that carab
or carab.
Speaker 2 (08:53):
It's carab substitute. Yeah, yeah, And this year she's got
flowers on it, which if we had the right climate
would turn into carab pods and then I would have
a chocolate substitute. But the bay, the cardamom, my lemon, barbina,
the curry and the fig. As I mentioned earlier, the
(09:17):
kids came over and we got them all ready to
go in the garage and then the basement and then
my allspice. Have you I don't think I've shown you
my all spice. Beautiful. All spice is that wonderful spice.
And the berries from the tree are what we use
for the spice, dried and ground up, but the leaves
(09:38):
are very fragrant and it's just doing beautiful. And the
coffee tree is too. So I put those in the
bedroom bay window for mister Hike and felt a little
bit of greenery now that everything's turning and the leaves
are falling off, but all those are doing really well.
Speaker 1 (09:53):
Excellent talking with Rita Hikenfeld. Of course, appropriately because the
Halloween is next week, it's also the kick off off
of bad Awareness Week, uh, and we have lots more
witches jokes to tell as well and as well as
sharing herbal tips and all with Rita Hikenfeld after the
break here in the garden with Ron Wilson. How is
your garden growing?
Speaker 3 (10:15):
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(13:10):
the garden with Ron Wilson at a time for part
two of Are you Urbally Experienced with our part time witch,
oh doctor doctor and of course our herbal expert. Read
a Hikenfelder website about eating dot com. You know what
a witch's favorite makeup is.
Speaker 2 (13:28):
Please inform me, mister Wilson.
Speaker 1 (13:30):
Mascara.
Speaker 2 (13:34):
Well, I've been using that for about one hundred and
twenty years, so I'm right on spot.
Speaker 1 (13:38):
So what did you learn at witching school?
Speaker 2 (13:41):
What did I look? Well?
Speaker 1 (13:42):
Which spelling?
Speaker 2 (13:48):
One more?
Speaker 1 (13:50):
Huh? Do you want one more?
Speaker 2 (13:51):
Yeah? One more?
Speaker 1 (13:52):
How do you make a witch? Itch?
Speaker 2 (13:56):
I'm not even gonna go there.
Speaker 1 (13:57):
Take away the w oh jeez, thank you, thank you,
thank you very much, ladies and gentlemen. Talking with Rita, Rita,
I can tell about eating dot com. And of course
it's it is the week of Halloween, and it's also
bad awareness week, so appropriate that we have Rita on
the show as well. And of course you put pretty
much put the garden away to bed for the most part.
(14:20):
Now you're starting to put all the container plants away,
the tender plants and all. What about what are you
doing with the rosemary?
Speaker 2 (14:26):
Well, you know, I've the rosemary that's in the ground
in the year of garden. She has done so well
last year also, so I think from what I understand,
we're not going to get a terribly hard winter. I'm
gonna see how she stares. I'm gonna malt her up
a little bit. The rosemary and the container will go
(14:47):
in the unheated garage that's attached.
Speaker 1 (14:49):
No, wait a minute, how do you know we're not
going to have a tough winner.
Speaker 2 (14:53):
I thought somebody told me and it's been you. But
I heard last week that it was supposed to be
a more winter. That's what I heard. But then, Ohio,
you never know, right, that's right.
Speaker 1 (15:05):
I mean, even Halloween, your kids go out with ski
jackets on, or they go out with shorts on. Yeap, No,
never know, that's right. Talking with Rita Heikenfeld again, talking
about seriously talking about the herbs and the things in
the garden and having fun talking about Halloween, and then
of course here flying around and the potions and all
(15:26):
of that stuff. So you're going to try to save
the rosemary. You never know? I mean, you know, I
look at this past summer, as hot and dry as
it was, it seems like the herbs that are the
more Mediterranean herbs would have done quite well.
Speaker 2 (15:41):
They did, They really did. The basils, the reagano mint,
they all did well, and of course so did the rosemary.
The one that didn't was my time, and it's planted
in the ground by the Bible section of the urb garden,
and it dawned on me. Time does like a lot
of wet feet, and there's so many trees now that
(16:04):
shadow that part of the garden. I think it just
got too wet, you know, and the roots didn't thrive,
and I did separate it in early spring. But most
of those, when you think of where they're indigenous from
those Mediterranean herbs, they do very well. So not much
tending there for sure.
Speaker 1 (16:24):
So what are you drying right now that you save
to use over the winter.
Speaker 2 (16:29):
Oh, and this is a good point. You never know
what's going to be available. I got my basils, mint
and oregano, and I hung some of the baseels up
by the hearth. But I do what I do every year,
mister Wilson. I put them in just big paper bags.
Hang them, you know, just put them upside down because
the nutrition starts in the root and goes through the stem.
(16:50):
And I just sealed the bags up and then I
just put them down in the basement and they'll dry naturally,
and then I'll have enough for winter, because you never know.
And spices and herbs dried, they're not real inexpensive anymore.
And if you're growing them, you may as well get,
you know, a whole year's worth out of them. A
(17:11):
couple of years, and you know, when you grow your
own herbs too, just like your veggies. You know where
they come from. The nutrition's much higher and the flavor
to me is much better.
Speaker 1 (17:21):
And refresh our memories here when we're using in recipes
dried herbs versus fresh herbs, well.
Speaker 2 (17:29):
Dry, you want to use less if you're using dry
versus or let's go fresh versus dry. If it's a
teaspoon of dry, you want about a tablespoon or so
of fresh, because of course the fresh leaves have moisture
in them. But remember you can always add, but you
can't take away. I always tell the grandkids were over
the last weekend and we made tabula, which we always
(17:51):
do when when they come and we have we call
it non on mint and basils called hobbit and then
kmun kumen. So I always telling him go easy because
you can always add, but again, wonderful flavors and something
to teach the little ones. When you were saying you
planted that what was that tree you planted for Kellen?
Speaker 1 (18:10):
That's from cyrus cyrus hardy orange.
Speaker 2 (18:13):
Yes, oh yeah, yeah, things like that, and he'll have,
you know, just think what he's learning.
Speaker 1 (18:19):
Oh yeah, and again learns to stay away from it. Yeah,
for sure, all of his all of his friends. So
I understand that you are actually enjoying that earthlifter that
you got.
Speaker 2 (18:32):
Yes, I love that earthlifter. And you know the color
is sort of a iridescent pinky orange. No, but it's
it's really really easy to use. And you know, I'm
not the tallest person in the world, so it works
by gravity, and you can explain that because I'm not
really good at it. All I know is my lemon grass.
(18:53):
It's always so hard to pull up by the roots
because that's what we use, lifting them the whole root
system up very gently, and all I got to do
is shake the dirt off. So I'm sold on it.
I love it.
Speaker 1 (19:06):
Where did the picture of the puffball skill had come from?
That didn't look good to me?
Speaker 2 (19:10):
Oh, it's delicious. My neighbor Aaron, you know, we both
gathered puffballs this year in the field, plenty of them
this year, and then mister Hikenfeld decided to upset my
routine by going to the hospital for a couple of days,
so I didn't get to cook them, but she cooked
her and they taste. The puffballs are a wonderful edible
mushroom and they look like chicken, and they taste I
(19:33):
think a little bit buttery. She just chopped them up
with some garlic and some herbs and lemon zest and
olive oil, put them in a skillet. Now to me,
that looks delicious.
Speaker 1 (19:45):
Dan and I looked at that, and we both shook
her heads and said, no, no, I don't think so.
Speaker 2 (19:49):
You and mister hiking Thalt. I'd have to sneak him
in the stew for him.
Speaker 1 (19:53):
Poor guy never knows what he's eating. So does anybody
know how Rita tells what time it is? She looks
at her witch watch.
Speaker 2 (20:03):
You know, I'm going to be decked out with all
the stuff that you've shown.
Speaker 1 (20:06):
You know why it's good to eat read a soup
because it's very new, nutricious, nutritious, and there's a good thing.
There's not a twin Readers, you don't want to know why,
because you never know which is which. Rita Hikenfeld about
eating dot com always a pleasure. Enjoy your Halloween.
Speaker 2 (20:24):
I will keep your cell phone Tandy on the direction.
Speaker 1 (20:27):
All right, we'll be there waiting on it. Quick break.
We come back more here in the garden with Ron Wilson.
Speaker 3 (20:35):
Green thumb or not. Ron can help at one eight
hundred eighty two three Talk This Say is in the
Garden with Ron Wilson Glenn Beck breaking down the top
stories and how it impacts your life. Monday morning at
nine on fifty five KRZ the talk station.
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Good morning everybody. Welcome back. I'm Run Wilson. You're in
the garden. If you'd like to join us, love to
have you. Here's our number seven fifty five hundred. You
can also hit pound five to fifty on the AT
and T poem. But either way you're gonna wind up
right here at our studios and Ken Mood. The Durrango
Kid is in the house. That's Danny Gleeson. It takes
your calls, get you lined up. We do our best
health bench of the garden. Questions, got a tip you
(00:26):
want to share, give us a buzz seven fifty five
hundred here at fifty five KRCD talk station. Our toll
free number eight hundred eight two three eight two five five.
Good morning. I am Run Wilson, your personal yard boy
talking about yarding. And this is always an exciting you know,
we have her on a show on a regular basis,
but this is always one of the most exciting shows
(00:47):
because it's right before Halloween and this is the young
lady is fired up or adrenaline is flowing because this
is her time of the year, this is her time
to shine. Yeah, helloween, you got it. That means it's
time for Are you urbally experienced with our ccp cmh
applation herbal scholar, maker of strange posches and part time.
Speaker 2 (01:09):
Witch doctor, but flying witch doctor, and thank you for
calling me young. That is very true.
Speaker 1 (01:17):
I need catch that author local TV cooking herbal expert,
the original bearfoot gardener, although she does wear socks when
she wrote it, tells the garden ladies and gentlemen, the
one the only Rita made her hike and filed. And
you can't and you can't see them, but they're all
(01:39):
dressed up in witch's outfits, all your crowd here this morning,
So there you go.
Speaker 2 (01:45):
Well I'm glad because you know there's you know, imitation
is the best form of flattery, So tell them, We'll
tell them, thank you.
Speaker 1 (01:53):
They're all shaking their heads and waving and doing all
that kind of stuffy. So is the adrenaline flowing? I mean,
you got a few days here. What do you do
to prep for flying around on Halloween night?
Speaker 2 (02:07):
Well, of course I don't have to buy a costume.
Speaker 1 (02:11):
That's number one, right, You just pull the same one
I act to be pulling out for the last hundred
and twenty years.
Speaker 2 (02:17):
Anyway, That GPS isn't working. Oh yeah, no, it isn't
that one that you put on my new broom. I
gotta tell you. I told you this a little bit ago.
I wound up in Lexington instead of them Ount Lookout
because I wanted to do a drive run to Mount
Lookout because that's where the grandkids are bagging. So anyway,
(02:38):
keep your cell phone handy, mister Wilson, because I'll be
calling you.
Speaker 1 (02:42):
We will do that. I always have a cell phone
on on Halloween night, just to be sure. And of course,
if you look up and you see something circling in
the sky and it just loud noises coming from it,
screaming and yelling, and it's doing flip flops and stuff,
more than likely it is Rita Hikenfeld.
Speaker 2 (03:00):
A little confused geographically.
Speaker 1 (03:02):
That's why I say flipping upside down kind of circling around,
screaming and hollering. By the way, her website is about
eating dot com, so be sure and check that out
as well. Uh, you know what witches put on their bagels,
no clue, scream cheese.
Speaker 2 (03:17):
Oh jeez, you told me something else last year and
I didn't remember it. Scream cheese. That would be a
good thing to smear on, I would think, don't you.
Speaker 1 (03:27):
Yeah, Dan, do you know why Rita gave up fortune telling? No,
it was that she didn't see any future in it.
Oh gosh, Hey, I'm sorry. What can I say? I'll
be here all week. You're on a roll this morning,
Ron tip your waiters. I'll be here all week. So
I'm assuming you are prepared and ready to go for Halloween.
Speaker 2 (03:49):
Yes, and you know, I was looking up some information.
You know, you're always asking if I have like a
frog in my throat, yes, or if i'm cooking with
I have nukes.
Speaker 1 (04:00):
You seem to always get a frog while we're talking.
Speaker 2 (04:03):
I know, but guess what.
Speaker 1 (04:05):
I's how you did it on purpose?
Speaker 2 (04:07):
No? I never do. It's embarrassing. But no, this morning,
he's already in the pot. So we're good to go.
Speaker 1 (04:13):
Dan, and I are looking at the pictures of your
Texas pulled pork, the recipe that you have on our
website this week, and that absolutely makes my mouth water
like crazy.
Speaker 2 (04:24):
Yes, good, I take my own pictures. I thought that
turned out pretty well. You know, it's so easy, too
great for Halloween because it uses that boneless pork butt roast,
the fresh one and not the cottage, but the smaller.
But you see them now, they're on sale big, and
they've got a good amount of fat and marbling in them,
(04:45):
and so they need to cook really long and slow.
So just get the slow cooker out and basically you
make your own, just like a homemade barbecue sauce, but
you start off with the prepared sauce for your own.
It's the barbecue sauce. Dinner water chicken brought some brown sugar,
a little mustard, and I always like to add some
(05:07):
Worcestershire sauce. And so far you're putting this in the crockpot,
and then a big onion, a couple clothes of garlic,
and whatever chili powder you like. I like. It's called
buena vida. It used to be called Frank's made here
in Cincinnati. Anyway, You stir all that up and then
you just put the roast in sort of coat it
with the mixture and just leave it alone. Five to
(05:29):
six hours on high, eight to ten on low. No cuning,
mister Wilson. It's perfect for Halloween because when after the
kids come in begging, or if the adults or just
hanging out, you can just dip into that crockpot, put
it on a butnt, and you're good to go.
Speaker 1 (05:44):
I see my horse raties, my saucy coalslaw horse radies
coal slaw on the side of that.
Speaker 2 (05:49):
Mmmmmmm, wouldn't that be good? Oh my horse radish. You know,
in spite of the drought and everything, that's one of
the herbs I do keep it part because it's so invasive.
It's leafing out again, so I'll be able to have
a few leaves of those in my fallods.
Speaker 1 (06:07):
Your horse radish.
Speaker 2 (06:09):
The leaves are edible, Oh yeah, and they're not quite
as spicy.
Speaker 1 (06:12):
But I didn't I didn't realize it was leaping back
out already, but staying warm so late, why not?
Speaker 2 (06:18):
Yeah? Yeah, And I'm sure I'm.
Speaker 1 (06:19):
Sure folks that are planted garlic maybe a little bit
too early. I'm sure they're seeing that stuff coming up
right now.
Speaker 2 (06:26):
Oh yeah, yeah, I just planted uh my garlic for
next year, and so did my herbalist friend down the road, Lisa.
So yeah, we'll see what happens. But it's been, as
you said, some strange climate stuff happening here.
Speaker 1 (06:39):
You know, what's kind of interesting. Rita Hiken Fellow a
website about eating dot com? Is that also? This week
it is a National Bat Awareness Week?
Speaker 2 (06:49):
Is it really?
Speaker 1 (06:49):
It really is?
Speaker 2 (06:50):
Oh my gosh, I'm not a fan of bats, I
have to say. I know that doesn't go with my
modus operande as they say, but I'm not a fan
of bats. So bats won't be in my pot.
Speaker 1 (07:04):
They won't be there. But you know, if you want
to learn more about them, it's called Batweek dot org.
And this is put on by the Wildlife the National
Wildlife Federation to get more attention and to learn more
about bats and why you do want the bats in
your area, even though they're kind of creepy like spiders.
But it's batweek dot org, so be sure and check
that out. But yeah, I knew you. I knew you'd
(07:25):
want to know that.
Speaker 2 (07:26):
Well, they are good. They are very good, little creepy
I wouldn't call them a creature, what would you?
Speaker 1 (07:33):
Creepy?
Speaker 2 (07:35):
Creepy? Okay, yeah, they're good, but they're good for you.
Speaker 1 (07:39):
Leave them alone like you do the snakes and the
spiders and snakes. Jez and I also I also thought
of you this week because I see where you know.
Of course, all the I P A S. And all
that out there, and they're infusing all kinds of things.
One of the one of the fall favorites now is
the chrysanthemum infused.
Speaker 2 (07:55):
I p a, well, isn't that interesting? Chrysanthemum? What a
useful flower. You can eat the petals, and the plant
itself is supposed to be able to you know, if
you put it out where you're sitting it. You know,
the bug bugs don't like chrysanthemums, and a lot of
the natural insecticides have chrysanthemum petals in them too, so
(08:21):
it's it's a good, beautiful plant. I know you're a
big fan of them as.
Speaker 1 (08:24):
Well of what moms. Yeah, okay, well I didn't know that.
Speaker 2 (08:31):
I thought you were.
Speaker 1 (08:33):
I like moms.
Speaker 2 (08:36):
Well you're gonna like them a lot more.
Speaker 1 (08:39):
Or drinking them. But I'd be more happy to try
one out in the I PA no doubt about it.
So as we as we look out to your herb
garden before we take a break, here, I see that
you've put away here is it? You pronounced that carab
or carab.
Speaker 2 (08:53):
It's carab substitute. Yeah, yeah, And this year she's got
flowers on it, which if we had the right climate
would turn into carab pods and then I would have
a chocolate substitute. But the bay, the cardamom, my lemon, barbina,
the curry and the fig. As I mentioned earlier, the
(09:17):
kids came over and we got them all ready to
go in the garage and then the basement and then
my allspice. Have you I don't think I've shown you
my all spice. Beautiful. All spice is that wonderful spice.
And the berries from the tree are what we use
for the spice, dried and ground up, but the leaves
(09:38):
are very fragrant and it's just doing beautiful. And the
coffee tree is too. So I put those in the
bedroom bay window for mister Hike and felt a little
bit of greenery now that everything's turning and the leaves
are falling off, but all those are doing really well.
Speaker 1 (09:53):
Excellent talking with Rita Hikenfeld. Of course, appropriately because the
Halloween is next week, it's also the kick off off
of bad Awareness Week, uh, and we have lots more
witches jokes to tell as well and as well as
sharing herbal tips and all with Rita Hikenfeld after the
break here in the garden with Ron Wilson. How is
your garden growing?
Speaker 3 (10:15):
Call Ron now at one eight hundred eighty two three
Talk you are listening to in the Garden with Ron Wilson.
Speaker 4 (10:22):
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Speaker 1 (12:45):
It's the annual Tree Symposium, Top Trees for Urban Landscapes,
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(13:10):
the garden with Ron Wilson at a time for part
two of Are you Urbally Experienced with our part time witch,
oh doctor doctor and of course our herbal expert. Read
a Hikenfelder website about eating dot com. You know what
a witch's favorite makeup is.
Speaker 2 (13:28):
Please inform me, mister Wilson.
Speaker 1 (13:30):
Mascara.
Speaker 2 (13:34):
Well, I've been using that for about one hundred and
twenty years, so I'm right on spot.
Speaker 1 (13:38):
So what did you learn at witching school?
Speaker 2 (13:41):
What did I look? Well?
Speaker 1 (13:42):
Which spelling?
Speaker 2 (13:48):
One more?
Speaker 1 (13:50):
Huh? Do you want one more?
Speaker 2 (13:51):
Yeah? One more?
Speaker 1 (13:52):
How do you make a witch? Itch?
Speaker 2 (13:56):
I'm not even gonna go there.
Speaker 1 (13:57):
Take away the w oh jeez, thank you, thank you,
thank you very much, ladies and gentlemen. Talking with Rita, Rita,
I can tell about eating dot com. And of course
it's it is the week of Halloween, and it's also
bad awareness week, so appropriate that we have Rita on
the show as well. And of course you put pretty
much put the garden away to bed for the most part.
(14:20):
Now you're starting to put all the container plants away,
the tender plants and all. What about what are you
doing with the rosemary?
Speaker 2 (14:26):
Well, you know, I've the rosemary that's in the ground
in the year of garden. She has done so well
last year also, so I think from what I understand,
we're not going to get a terribly hard winter. I'm
gonna see how she stares. I'm gonna malt her up
a little bit. The rosemary and the container will go
(14:47):
in the unheated garage that's attached.
Speaker 1 (14:49):
No, wait a minute, how do you know we're not
going to have a tough winner.
Speaker 2 (14:53):
I thought somebody told me and it's been you. But
I heard last week that it was supposed to be
a more winter. That's what I heard. But then, Ohio,
you never know, right, that's right.
Speaker 1 (15:05):
I mean, even Halloween, your kids go out with ski
jackets on, or they go out with shorts on. Yeap, No,
never know, that's right. Talking with Rita Heikenfeld again, talking
about seriously talking about the herbs and the things in
the garden and having fun talking about Halloween, and then
of course here flying around and the potions and all
(15:26):
of that stuff. So you're going to try to save
the rosemary. You never know? I mean, you know, I
look at this past summer, as hot and dry as
it was, it seems like the herbs that are the
more Mediterranean herbs would have done quite well.
Speaker 2 (15:41):
They did, They really did. The basils, the reagano mint,
they all did well, and of course so did the rosemary.
The one that didn't was my time, and it's planted
in the ground by the Bible section of the urb garden,
and it dawned on me. Time does like a lot
of wet feet, and there's so many trees now that
(16:04):
shadow that part of the garden. I think it just
got too wet, you know, and the roots didn't thrive,
and I did separate it in early spring. But most
of those, when you think of where they're indigenous from
those Mediterranean herbs, they do very well. So not much
tending there for sure.
Speaker 1 (16:24):
So what are you drying right now that you save
to use over the winter.
Speaker 2 (16:29):
Oh, and this is a good point. You never know
what's going to be available. I got my basils, mint
and oregano, and I hung some of the baseels up
by the hearth. But I do what I do every year,
mister Wilson. I put them in just big paper bags.
Hang them, you know, just put them upside down because
the nutrition starts in the root and goes through the stem.
(16:50):
And I just sealed the bags up and then I
just put them down in the basement and they'll dry naturally,
and then I'll have enough for winter, because you never know.
And spices and herbs dried, they're not real inexpensive anymore.
And if you're growing them, you may as well get,
you know, a whole year's worth out of them. A
(17:11):
couple of years, and you know, when you grow your
own herbs too, just like your veggies. You know where
they come from. The nutrition's much higher and the flavor
to me is much better.
Speaker 1 (17:21):
And refresh our memories here when we're using in recipes
dried herbs versus fresh herbs, well.
Speaker 2 (17:29):
Dry, you want to use less if you're using dry
versus or let's go fresh versus dry. If it's a
teaspoon of dry, you want about a tablespoon or so
of fresh, because of course the fresh leaves have moisture
in them. But remember you can always add, but you
can't take away. I always tell the grandkids were over
the last weekend and we made tabula, which we always
(17:51):
do when when they come and we have we call
it non on mint and basils called hobbit and then
kmun kumen. So I always telling him go easy because
you can always add, but again, wonderful flavors and something
to teach the little ones. When you were saying you
planted that what was that tree you planted for Kellen?
Speaker 1 (18:10):
That's from cyrus cyrus hardy orange.
Speaker 2 (18:13):
Yes, oh yeah, yeah, things like that, and he'll have,
you know, just think what he's learning.
Speaker 1 (18:19):
Oh yeah, and again learns to stay away from it. Yeah,
for sure, all of his all of his friends. So
I understand that you are actually enjoying that earthlifter that
you got.
Speaker 2 (18:32):
Yes, I love that earthlifter. And you know the color
is sort of a iridescent pinky orange. No, but it's
it's really really easy to use. And you know, I'm
not the tallest person in the world, so it works
by gravity, and you can explain that because I'm not
really good at it. All I know is my lemon grass.
(18:53):
It's always so hard to pull up by the roots
because that's what we use, lifting them the whole root
system up very gently, and all I got to do
is shake the dirt off. So I'm sold on it.
I love it.
Speaker 1 (19:06):
Where did the picture of the puffball skill had come from?
That didn't look good to me?
Speaker 2 (19:10):
Oh, it's delicious. My neighbor Aaron, you know, we both
gathered puffballs this year in the field, plenty of them
this year, and then mister Hikenfeld decided to upset my
routine by going to the hospital for a couple of days,
so I didn't get to cook them, but she cooked
her and they taste. The puffballs are a wonderful edible
mushroom and they look like chicken, and they taste I
(19:33):
think a little bit buttery. She just chopped them up
with some garlic and some herbs and lemon zest and
olive oil, put them in a skillet. Now to me,
that looks delicious.
Speaker 1 (19:45):
Dan and I looked at that, and we both shook
her heads and said, no, no, I don't think so.
Speaker 2 (19:49):
You and mister hiking Thalt. I'd have to sneak him
in the stew for him.
Speaker 1 (19:53):
Poor guy never knows what he's eating. So does anybody
know how Rita tells what time it is? She looks
at her witch watch.
Speaker 2 (20:03):
You know, I'm going to be decked out with all
the stuff that you've shown.
Speaker 1 (20:06):
You know why it's good to eat read a soup
because it's very new, nutricious, nutritious, and there's a good thing.
There's not a twin Readers, you don't want to know why,
because you never know which is which. Rita Hikenfeld about
eating dot com always a pleasure. Enjoy your Halloween.
Speaker 2 (20:24):
I will keep your cell phone Tandy on the direction.
Speaker 1 (20:27):
All right, we'll be there waiting on it. Quick break.
We come back more here in the garden with Ron Wilson.
Speaker 3 (20:35):
Green thumb or not. Ron can help at one eight
hundred eighty two three Talk This Say is in the
Garden with Ron Wilson Glenn Beck breaking down the top
stories and how it impacts your life. Monday morning at
nine on fifty five KRZ the talk station.
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