Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, talking about yarding, and as I promised,
it is time for Are you urbally experienced with our
ccp CMH Award winning syndicated journalist uh inducted into the
Escolfier a Hall of Fame, Appalachian herbal scholar, remember of
(00:21):
the Herban Society, on and on and on. She's a
contributor to Sacred Heart Radio as well as iHeartRadio, founding
editor of About Eating dot com. Ladies and gentlemen, welcome
to our show. Rita Nader hikenfeve.
Speaker 2 (00:40):
Easy easy, good morning, Well, good morning, and you know
here we go, frog in the throat again.
Speaker 3 (00:48):
I have to smile. You always make me feel good.
Speaker 1 (00:51):
Well, I'm glad because we're so excited to have you
on our show.
Speaker 3 (00:56):
Well, it's been you know, it's been hot here, but
it's been ye beautiful on my little patch of heaven,
you know, because you live on a little patch of heaven.
Speaker 1 (01:05):
Two I do. But you know where I was this week.
I was out in Kansas City and it was nice
and it was nice and cool.
Speaker 3 (01:11):
Out there and with the naked ladies popping up. We
must pop up after ours because mine had been blooming
for a week or so. How about you, Well.
Speaker 1 (01:21):
It depends on where you are. My neighbors, uh in
our neighborhood. Just I was watching here that just popped
up about two days ago, so you know, it depends.
But the ones that we saw and we pulled into
their driveway, it's a gravel drive that hosts I think
three small farms, and there was some right by a tree.
Of course I yelled at right, wait, look at those
(01:43):
naked ladies. And of course everybody's like, what are you
talking about? And Carol was just shaking her head. But
then that became our theme as we drove around Kansas
City and surrounding area to uh, you know, find all
the naked ladies that were out there.
Speaker 3 (01:56):
So well, that's always fun, especially when we have here
and then you go somewhere else the same they pop up.
Speaker 1 (02:03):
Yeah, it was the same, and they have they have chickens.
They have fourteen chickens, and their rooster is named uh,
I forget what they call him, but they nicknamed him
while we were there, don Ron, oh, just.
Speaker 3 (02:21):
Like our yard boy number five.
Speaker 1 (02:23):
Yeah, yeah, call him yard Boys. So anyway, all right,
we're talking with Rita Hickenfeld. I got lots to talk
about today, her website about eating dot com. Let's take it.
Look at first at your recipe which is on our
website at Ron Wilson online dot com. You're perfect pesto.
Speaker 3 (02:39):
Yeah, you know, I have shared pesto recipes lots of
different ones through the years, and and pesto is one
of those recipes that you really can do your own
thing with. So basically I made up a new a
little bit of a newer recipe, adjusting the amounts of
garlic and such. So it turned out really well, and
(02:59):
it's good for the freezer because it's a little bit thicker.
So here's what it is, and of course it'll be
on your site and mine as well. Basically, you're gonna
put in the food processor. I usually use about one
fourth to one half a cup of pine nuts and
I toast them a bit in a dry skillet. Mister Wilson,
and some people use walnuts almonds, but you know, the
(03:23):
classic pesto has one alma yeah and almonds. I know,
I know people are you know, they veer off, but
this is a classic recipe, So that's.
Speaker 1 (03:34):
What I'm sticks.
Speaker 3 (03:36):
Ah, yeah, good for you, And I know Joe likes
Italian food too, so we're good to go. Anyway. You're
gonna put the nuts in a small sort of a
smallish garlet clove, a good tea spoon or so, juice
of half a lemon, and you just sort of pulse
those into everything's well chopped. Then I add two cups
of basil leaves that are packed fairly firm, not jam packed,
(04:00):
but good, and then I just run that through the
food processor for a bit, and then I start pouring
into olive oil. And if I have any parsley, I'll
put that in there too, maybe a palm ful, not
a fourth a cup of olive oil. And if you
got extra virgin olive oil, that's even better, and that
(04:20):
will just homogenize all together and be just delicious. And
after that's all done, I'll a's parmesan raigiano about a
fourth a cup or so. And you want to do
that freshly graded, not the the what's in the bag,
because freshly grated is will melt better and if you're
going to freeze it, especially you've got a fresh cheese to.
Speaker 1 (04:43):
Go don't They put something on shredded cheese and bags
so it stays like that, So that makes it coffer
to melt.
Speaker 3 (04:50):
Yeah, I don't know if it's corn starch or something.
I mean, it's not going to hurt you. But for
true melting quality and flavor and taste, go for the
the real Parmisano ragiano. It's a little more expensive, but
you've got really a wonderful pesto. Then that's it. And
what I'll do is if it's a little too thick,
(05:11):
all right, a little more olive oil, let it sit
a bit, give it a taste, and then adjust maybe
the garlic, lemon juice, whatever. And if you don't put
the nuts in it, instead of calling it pesto, you
call it pisto. And that's just pesto without nuts. So
you've got some variations that you can do. But that's
a wonderful basic recipe and it's very pretty green. And
(05:35):
the one thing people will say, oh my pesto turns
dark on top. I was teaching a class a Spicy
Yellow in Westchester the other night and talking about pesto. Well,
that's the basel oxidizing. It turns dark, so you can
either put a film of olive oil on it or
some plastic wrap and you can put the plastic wrap.
(05:55):
Make sure it touches the surface and around the inside,
so you're good to go, and it will last six
seven months in the freezer. So well, time to do
something with that basil, don't you think?
Speaker 1 (06:06):
I think so? You know you call for a half
a cup of pine nuts, I would do a cup,
a half a cup for me and a half a
cup for the pesto. You also call for a quarter
cup of the parmigiano half a cup, quarter cup for me,
quarter cup for the pesto.
Speaker 3 (06:21):
Well, seeing you always like to tweak my recipes, but then,
well that's for.
Speaker 1 (06:25):
Me though, that's for me to eat on the side
while I'm making all this stuff.
Speaker 3 (06:28):
Well, I was going to say, you know, we always
should taste as we go, and you taste even before
you though.
Speaker 1 (06:32):
Oh while I'm going before and after.
Speaker 3 (06:37):
Anyway, it's a wonderful recipe, very versatile, and if you
have any of parmesan cheese left over, you can make
a layer of that and then a layer of basil
leaves and keep going up in a freezer proof container,
starting and ending with the parmesan and then you can
put that in the freezer. And it's funny that the
(06:59):
basil does not turn black. It'll turn a little bit dark,
but they flavor each other and it's great for soups
and stews in the wintertime. So lots you can do
with your basil. But it's time now to start getting
her out of the gardens and the containers and getting
her ready for winter youth.
Speaker 1 (07:16):
Put your sunglasses on when you get it out of
the freezer, so you don't even notice that it's turned dark.
Speaker 3 (07:22):
You do that at about four am in the morning.
Speaker 1 (07:25):
Yeah, now, but white. There's more because with Rita's recipe,
she also has pesto possibilities, which is a pesto goat
cheese torte.
Speaker 3 (07:35):
Oh yeah, my friend Kate makes this and it's just wonderful. Basically,
it's goat cheese that you mix with a little bit
of cream to soften it up, and then you line
a two cup bowl, not a real big bowl, with
some plastic wrap excuse me, and I'll sometimes spray that.
And all you do is you make layers of that
goat cheese and you could put a layer of sun
(07:57):
dried tomatoes pesto in any order that you want, and
then you just refrigerate that after everything sort of turns
a little bit firm and you turn it out and
it's wonderful on a charcuterie tray or just with some
good French bread or crackers. Great way to enjoy your
pesto as well.
Speaker 1 (08:16):
And it's so pretty wish I knew how to pronounce that.
You also say, on a bob Bowli pizza, shehell, which
sounds good to me?
Speaker 3 (08:24):
Oh my gosh. Yeah, yeah, it's just a fishing.
Speaker 1 (08:27):
Layer on a you say Boboli or bob Boli.
Speaker 3 (08:32):
You know what, I think, Boboly bobally because you think bobally.
And you just put some fresh mazzuilla on top of
that and bake it really really delicious. Now again, fun, easy, quick,
you know, no complaints there.
Speaker 1 (08:46):
What your recipes always are, They're easy to do and
they taste great. Basil wise, does it matter what kind
of basil I use? Is it okay to mix up
the types of basil that I'm growing in my garden?
How does that affect the taste of my pesto?
Speaker 3 (09:00):
Well, I'll tell you the jenen ve say or the
sweet basil. Those are the classic basils, you know, just
to plain what I call garden variety of basils. Those
are wonderful. But if you've got some purple or some
Asian tie, yeah, you can mix all those up. The
flavor profile will probably be a little more pronounced if
(09:21):
you use, like the thibasils, a little bit more licorice,
and then the purple basils have a very soft, I
think floral flavor, so may give it a little bit
different color. But you know what, use what you have
and just enjoy it.
Speaker 1 (09:35):
If you'd like to find this recipe, you'll find it
at Ron Wilson online dot com or about eating dot
com as well. Quick read I can fill with us
this morning. Take a quick break, we'll come back. We'll
take a walk through her garden. Here in the garden
with Ron Wilson.
Speaker 2 (09:49):
Not gardening questions. Ron has the answer at one eight
hundred eighty two three talk You're in the garden with
Ron Wilson.
Speaker 4 (10:13):
Hey, homeowners, ever wish you had a plumbing expert right
in your pocket. It's Gary Selvin for Roto Router Plumbing
and water clean up. Let me introduce you to the
Rotor Router mobile. App your ultimate plumbing companion, access DIY videos,
frequently ask questions, and exclusive offers. You can also track
your service history and schedule appointments all in one place. Now,
(10:35):
don't wait. Download the rotor Router mobile app today from
the App Store, Google Play or from rotoreruter dot com.
Speaker 5 (10:43):
Well, I've been recommending Blackjack driveway seilers for years and
here's some great news. The Blackjack ten year Sealer drive
Max one thousand features accelerated drying time in curing in
cooler temperatures. Drive Max one thousand adds curb appeal, delivering
a light, new black finish and as you're ain't enhanced
for the longest life. Drive Max one thousand available at
(11:03):
Low's Home Depot, True Value ace in your local hardware store.
Visit Blackjack Coatings dot com for more information. Blackjack protecting
driveways for over one hundred years.
Speaker 4 (11:14):
Hi, everyone, I've been raving about wet and forget outdoor
cleaner for years, and for good reason. It takes the
hassle out of cleaning moss, mold, and mildew. No bleaching,
nose scrubbing, no rinsing, Just spray and you're done. It's
perfect for roof sticks, sidewalks, even patio umbrellas available in
hose En sprayer with a thirty foot reach a concentrate
(11:34):
and are ready to use option Find Wet and Forget
It Low's Walmart Minards or visit Wetinforget dot com and
now in stores the new wedd and Forget window and
screen cleaner. Well.
Speaker 5 (11:45):
Ants are known for being hard working and industrious, which
is bad news for you when I end up in
your house. Hey Gary Salvin here, when you need to
get rid of ants fast, you need rescue ant baits.
Rescue ant baits are prebated, child resistant and ready to
use right out of the box. No sticky liquids, no mess.
Rescue ant bits or made USA by the makers of
(12:05):
the popular Rescue Flying Yellowjacket traps. Learn more at rescue
dot com. That's riescue dot com.
Speaker 1 (12:13):
Welcome back here in the garden with Ron Wilson. Time
for part two of are you urbally experienced with? Of
course our Appalachian herbal scholar rita natter Hike and Feld.
How's the garden looking out there right now?
Speaker 3 (12:26):
Well, we have planted cucumbers. This is the third planting.
As I mentioned to you before that creatures are getting
to the cucumbers as soon as it sprouted, flowers, the deer,
the bunny. So I'm still thinking I have enough time.
You know, I'm not going to give up. But the
(12:46):
corn it did really well. We always grow silver queen,
that's Frank's favorite. And what we're getting is really delicious,
mister Wilson. But I don't know if it's raccoons or
something's crawling up the stalks and then shucking the corn
like halfway peeling it down and then eating it and
leaving it on the stalk. So I'm assuming raccoons, because
(13:10):
you know, they really love where I live. We have,
like you know, the whole family and all the inloals
and cousins come to nouch in the garden. So we're
not sure. But what we're getting is delicious. The harvest
isn't as great as it usually is because you know,
we don't fence anything in so I can't complain. So
but so far, so good what we're getting.
Speaker 1 (13:33):
How about of course you said the basil was looking
good right now. A little bit of powder or downy
mill do, but otherwise has done very well. I think
planting the cukees late just shows squash some of the beans.
There's a lot of vegetables that can still be planted
the first of August and still harvest the late in
the in the falls eat or midst fall season. So
(13:54):
there's still plenty of things to plan. Do you guys
look at doing much of that, I mean, like some
of the greens and you know, the beets and turnips
and things like that for later on.
Speaker 3 (14:03):
Yeah, I do, because I think by the time August comes,
we're you know, harvesting all the summer veggies and then
we forget, just like you were talking about the grass
and bulbs that that, you know, the later season you
can do some of the cooler weather crops. Yeah, I do.
And as I said, I'm looking forward to the cucumbers.
I'll just have them later, so I'll be making pickles later.
(14:24):
But I got to tell you about the corn. You know,
the silk on the corn. I did not know this,
but the Southwestern folks called the silk beard of the corn.
And you know how I always like not to waste. Well,
I found out and I'm going to try that this year,
or actually this week, that the corn silk you can
(14:46):
make a tea either from the fresh silk or you
can dry it, and it's supposed to help flush out
the system and be real soothing do your tummy. So
I am going to take some corn silk and make
some tea. You just they basically boil it and then
drain it, you know, strain it out, and maybe add
some honey. So I'll let you know how that turns out.
(15:07):
And if mister Hikingfeld falls for that new drink, the
new drink, yeah, I'm going to make him some tea.
You can also mix it with regular black tea, so
I may do that. But I thought that was quite interesting,
you know, using all of Mother Nature's good things on
the plant rather than just toss them out, so the
(15:28):
corn silk is actually good for you nice.
Speaker 1 (15:31):
I had read that they're having a little bit of
an issue here and there in Ohio and other states
as well with that tight tassel where the tassels don't
open up fully so they don't get full pollination on that.
In some areas, some of the weather has been affecting that,
which is I thought was kind of I never heard
of it before, but they were seeing a little bit
of that out there. Hopefully Obviously you didn't see it.
Speaker 3 (15:52):
Well, no, not in our little patch of corn. It's
not that large. Yeah, so far, so good. Yeah, I'll
have to check.
Speaker 1 (15:58):
And I did tell you that we, missus Wilson, had
a drink with the butterfly blue pea flower infused.
Speaker 3 (16:05):
Yes, yes, And you gave me two plants to trial
out and you gave me them and I don't know
what size were those pots. You gave me one, Okay anyway,
and you had them teepeed up and they are doing great.
You said, don't forget to replant them so they have
a good place to climb. Well, I haven't gotten to
(16:26):
the replanting yet, but they are in flour. And Butterfly
blue peas are so trendy right now because they are
a beautiful the flower. The plant is from Asia and
it produces this beautiful bright blue flower which has huge
anti inflammatory qualities and antioxidant qualities. But the fun thing
(16:49):
is people are using the powder or the flowers to
make cocktails, mixing with cocktails, so like Carol had a
beautiful blue colors and no matter what you're drinking, you
get a little bit of nutrition as well. So look
for that to be on the agenda even in skin,
skin products and you know, inside and outside of your
(17:13):
body both. So butterfly blue peas are on the horizon
if you don't already know about them, So you'll be
hearing a lot about those.
Speaker 1 (17:21):
And this is one of those things that if your
local garden center, local nursery does not grow them, and
it's grown as an annual in our area, but if
they don't grow them, put that. I'm put that on
their list for twenty twenty six. We experimented with it
this year and they were fairly easy to grow from seed.
I got them up growing and yeah, like you said,
they just started kicking in last week and every day
(17:44):
we've got four or five blue flowers on there. And
they're really pretty small vines. Yet they haven't really you know,
expanded out, So I can't imagine what to be like
if you really got them on a trellis and just
you know, really had a nice big mass.
Speaker 3 (17:56):
Oh. Yeah, it's sort of like the passion flower plants. Yeah,
you grow in the ground and then they take over. Yeah.
I'm very excited about it, and I hope that we
have a long enough growing season to produce some seed,
so I'll keep on top of that for you, and
now people are using it as a hair rins as well,
good for your scalp.
Speaker 1 (18:16):
So wait a minute, hair rins, skin dye drinks. I
know it's it's a versatile plant.
Speaker 3 (18:24):
I know it's what I call one of the adaptogen
herbs because it does so much good just for your
body in a general way and helps stress. So anyway,
I digress. But the butterfly glue pea, look for that
a lot more often than you're going to see it now,
real quick.
Speaker 1 (18:42):
Got about thirty seconds to go. Time this year, I've
had several complaints, you know, in areas where they've gotten
a lot of rainfall didn't do quite as well.
Speaker 3 (18:52):
No, the time that got too much rain has just
basically pooped out lots of brown patches. So I'm going
to root pun it this fall and she'll be good
to go next year.
Speaker 1 (19:02):
There you got it. Rita Nator hiken Feld always a
pleasure visitor website about eating dot Com. Tell mister what
Hikenfeld we said. Have a great weekend.
Speaker 3 (19:11):
I hope you do too.
Speaker 1 (19:12):
All right, take care, Rita Nator Hikenfeld again about eating
dot com. Take a quick break, we come back. Phone
lines are open for you at eight hundred eight two
three eight two five five Here in the Garden with
Ron Wilson. How is your garden growing?
Speaker 2 (19:31):
Call Ron now at one eight hundred eighty two three
talk you are listening to in the Garden with Ron Wilson.
Speaker 4 (19:54):
For over forty years, Demand has made powerful pain coding
removers that are tough on layers but save for you
and environment. Try Demand Smart Strip Advanced. It works on
over ninety percent of the coatings. No harmful fumes, no
dangerous chemicals. Not sure what you're removing, Well, Demon's easy
test kid tells you exactly what you need. Find Smart
Strip that you're participating Do it best retailer Sherwin Williams,
(20:16):
or visit Dumont Global dot com as Dumont Global dot
com Dumont Smart safe and proven, So do it yourself
with Demon. Imagine getting in a hot, stuffy car in
this summer. You know how it cools off much faster
when you roll the windows down first to get the
hot air out. Well, that's exactly how an easy breathed
basement ventilation system works, removing all the musty, damp, stagnant
(20:37):
air and replacing it with fresher cleaner, dryer, air and
right now. You'll receive two EU ministats with every Easy
Breath purchase, plus get two hundred and fifty dollars off
during the month of August. Visit letter, E letter, Z,
breed dot com, re call eight six six eight two
two seventy three, twenty eight
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, talking about yarding, and as I promised,
it is time for Are you urbally experienced with our
ccp CMH Award winning syndicated journalist uh inducted into the
Escolfier a Hall of Fame, Appalachian herbal scholar, remember of
(00:21):
the Herban Society, on and on and on. She's a
contributor to Sacred Heart Radio as well as iHeartRadio, founding
editor of About Eating dot com. Ladies and gentlemen, welcome
to our show. Rita Nader hikenfeve.
Speaker 2 (00:40):
Easy easy, good morning, Well, good morning, and you know
here we go, frog in the throat again.
Speaker 3 (00:48):
I have to smile. You always make me feel good.
Speaker 1 (00:51):
Well, I'm glad because we're so excited to have you
on our show.
Speaker 3 (00:56):
Well, it's been you know, it's been hot here, but
it's been ye beautiful on my little patch of heaven,
you know, because you live on a little patch of heaven.
Speaker 1 (01:05):
Two I do. But you know where I was this week.
I was out in Kansas City and it was nice
and it was nice and cool.
Speaker 3 (01:11):
Out there and with the naked ladies popping up. We
must pop up after ours because mine had been blooming
for a week or so. How about you, Well.
Speaker 1 (01:21):
It depends on where you are. My neighbors, uh in
our neighborhood. Just I was watching here that just popped
up about two days ago, so you know, it depends.
But the ones that we saw and we pulled into
their driveway, it's a gravel drive that hosts I think
three small farms, and there was some right by a tree.
Of course I yelled at right, wait, look at those
(01:43):
naked ladies. And of course everybody's like, what are you
talking about? And Carol was just shaking her head. But
then that became our theme as we drove around Kansas
City and surrounding area to uh, you know, find all
the naked ladies that were out there.
Speaker 3 (01:56):
So well, that's always fun, especially when we have here
and then you go somewhere else the same they pop up.
Speaker 1 (02:03):
Yeah, it was the same, and they have they have chickens.
They have fourteen chickens, and their rooster is named uh,
I forget what they call him, but they nicknamed him
while we were there, don Ron, oh, just.
Speaker 3 (02:21):
Like our yard boy number five.
Speaker 1 (02:23):
Yeah, yeah, call him yard Boys. So anyway, all right,
we're talking with Rita Hickenfeld. I got lots to talk
about today, her website about eating dot com. Let's take it.
Look at first at your recipe which is on our
website at Ron Wilson online dot com. You're perfect pesto.
Speaker 3 (02:39):
Yeah, you know, I have shared pesto recipes lots of
different ones through the years, and and pesto is one
of those recipes that you really can do your own
thing with. So basically I made up a new a
little bit of a newer recipe, adjusting the amounts of
garlic and such. So it turned out really well, and
(02:59):
it's good for the freezer because it's a little bit thicker.
So here's what it is, and of course it'll be
on your site and mine as well. Basically, you're gonna
put in the food processor. I usually use about one
fourth to one half a cup of pine nuts and
I toast them a bit in a dry skillet. Mister Wilson,
and some people use walnuts almonds, but you know, the
(03:23):
classic pesto has one alma yeah and almonds. I know,
I know people are you know, they veer off, but
this is a classic recipe, So that's.
Speaker 1 (03:34):
What I'm sticks.
Speaker 3 (03:36):
Ah, yeah, good for you, And I know Joe likes
Italian food too, so we're good to go. Anyway. You're
gonna put the nuts in a small sort of a
smallish garlet clove, a good tea spoon or so, juice
of half a lemon, and you just sort of pulse
those into everything's well chopped. Then I add two cups
of basil leaves that are packed fairly firm, not jam packed,
(04:00):
but good, and then I just run that through the
food processor for a bit, and then I start pouring
into olive oil. And if I have any parsley, I'll
put that in there too, maybe a palm ful, not
a fourth a cup of olive oil. And if you
got extra virgin olive oil, that's even better, and that
(04:20):
will just homogenize all together and be just delicious. And
after that's all done, I'll a's parmesan raigiano about a
fourth a cup or so. And you want to do
that freshly graded, not the the what's in the bag,
because freshly grated is will melt better and if you're
going to freeze it, especially you've got a fresh cheese to.
Speaker 1 (04:43):
Go don't They put something on shredded cheese and bags
so it stays like that, So that makes it coffer
to melt.
Speaker 3 (04:50):
Yeah, I don't know if it's corn starch or something.
I mean, it's not going to hurt you. But for
true melting quality and flavor and taste, go for the
the real Parmisano ragiano. It's a little more expensive, but
you've got really a wonderful pesto. Then that's it. And
what I'll do is if it's a little too thick,
(05:11):
all right, a little more olive oil, let it sit
a bit, give it a taste, and then adjust maybe
the garlic, lemon juice, whatever. And if you don't put
the nuts in it, instead of calling it pesto, you
call it pisto. And that's just pesto without nuts. So
you've got some variations that you can do. But that's
a wonderful basic recipe and it's very pretty green. And
(05:35):
the one thing people will say, oh my pesto turns
dark on top. I was teaching a class a Spicy
Yellow in Westchester the other night and talking about pesto. Well,
that's the basel oxidizing. It turns dark, so you can
either put a film of olive oil on it or
some plastic wrap and you can put the plastic wrap.
(05:55):
Make sure it touches the surface and around the inside,
so you're good to go, and it will last six
seven months in the freezer. So well, time to do
something with that basil, don't you think?
Speaker 1 (06:06):
I think so? You know you call for a half
a cup of pine nuts, I would do a cup,
a half a cup for me and a half a
cup for the pesto. You also call for a quarter
cup of the parmigiano half a cup, quarter cup for me,
quarter cup for the pesto.
Speaker 3 (06:21):
Well, seeing you always like to tweak my recipes, but then,
well that's for.
Speaker 1 (06:25):
Me though, that's for me to eat on the side
while I'm making all this stuff.
Speaker 3 (06:28):
Well, I was going to say, you know, we always
should taste as we go, and you taste even before
you though.
Speaker 1 (06:32):
Oh while I'm going before and after.
Speaker 3 (06:37):
Anyway, it's a wonderful recipe, very versatile, and if you
have any of parmesan cheese left over, you can make
a layer of that and then a layer of basil
leaves and keep going up in a freezer proof container,
starting and ending with the parmesan and then you can
put that in the freezer. And it's funny that the
(06:59):
basil does not turn black. It'll turn a little bit dark,
but they flavor each other and it's great for soups
and stews in the wintertime. So lots you can do
with your basil. But it's time now to start getting
her out of the gardens and the containers and getting
her ready for winter youth.
Speaker 1 (07:16):
Put your sunglasses on when you get it out of
the freezer, so you don't even notice that it's turned dark.
Speaker 3 (07:22):
You do that at about four am in the morning.
Speaker 1 (07:25):
Yeah, now, but white. There's more because with Rita's recipe,
she also has pesto possibilities, which is a pesto goat
cheese torte.
Speaker 3 (07:35):
Oh yeah, my friend Kate makes this and it's just wonderful. Basically,
it's goat cheese that you mix with a little bit
of cream to soften it up, and then you line
a two cup bowl, not a real big bowl, with
some plastic wrap excuse me, and I'll sometimes spray that.
And all you do is you make layers of that
goat cheese and you could put a layer of sun
(07:57):
dried tomatoes pesto in any order that you want, and
then you just refrigerate that after everything sort of turns
a little bit firm and you turn it out and
it's wonderful on a charcuterie tray or just with some
good French bread or crackers. Great way to enjoy your
pesto as well.
Speaker 1 (08:16):
And it's so pretty wish I knew how to pronounce that.
You also say, on a bob Bowli pizza, shehell, which
sounds good to me?
Speaker 3 (08:24):
Oh my gosh. Yeah, yeah, it's just a fishing.
Speaker 1 (08:27):
Layer on a you say Boboli or bob Boli.
Speaker 3 (08:32):
You know what, I think, Boboly bobally because you think bobally.
And you just put some fresh mazzuilla on top of
that and bake it really really delicious. Now again, fun, easy, quick,
you know, no complaints there.
Speaker 1 (08:46):
What your recipes always are, They're easy to do and
they taste great. Basil wise, does it matter what kind
of basil I use? Is it okay to mix up
the types of basil that I'm growing in my garden?
How does that affect the taste of my pesto?
Speaker 3 (09:00):
Well, I'll tell you the jenen ve say or the
sweet basil. Those are the classic basils, you know, just
to plain what I call garden variety of basils. Those
are wonderful. But if you've got some purple or some
Asian tie, yeah, you can mix all those up. The
flavor profile will probably be a little more pronounced if
(09:21):
you use, like the thibasils, a little bit more licorice,
and then the purple basils have a very soft, I
think floral flavor, so may give it a little bit
different color. But you know what, use what you have
and just enjoy it.
Speaker 1 (09:35):
If you'd like to find this recipe, you'll find it
at Ron Wilson online dot com or about eating dot
com as well. Quick read I can fill with us
this morning. Take a quick break, we'll come back. We'll
take a walk through her garden. Here in the garden
with Ron Wilson.
Speaker 2 (09:49):
Not gardening questions. Ron has the answer at one eight
hundred eighty two three talk You're in the garden with
Ron Wilson.
Speaker 4 (10:13):
Hey, homeowners, ever wish you had a plumbing expert right
in your pocket. It's Gary Selvin for Roto Router Plumbing
and water clean up. Let me introduce you to the
Rotor Router mobile. App your ultimate plumbing companion, access DIY videos,
frequently ask questions, and exclusive offers. You can also track
your service history and schedule appointments all in one place. Now,
(10:35):
don't wait. Download the rotor Router mobile app today from
the App Store, Google Play or from rotoreruter dot com.
Speaker 5 (10:43):
Well, I've been recommending Blackjack driveway seilers for years and
here's some great news. The Blackjack ten year Sealer drive
Max one thousand features accelerated drying time in curing in
cooler temperatures. Drive Max one thousand adds curb appeal, delivering
a light, new black finish and as you're ain't enhanced
for the longest life. Drive Max one thousand available at
(11:03):
Low's Home Depot, True Value ace in your local hardware store.
Visit Blackjack Coatings dot com for more information. Blackjack protecting
driveways for over one hundred years.
Speaker 4 (11:14):
Hi, everyone, I've been raving about wet and forget outdoor
cleaner for years, and for good reason. It takes the
hassle out of cleaning moss, mold, and mildew. No bleaching,
nose scrubbing, no rinsing, Just spray and you're done. It's
perfect for roof sticks, sidewalks, even patio umbrellas available in
hose En sprayer with a thirty foot reach a concentrate
(11:34):
and are ready to use option Find Wet and Forget
It Low's Walmart Minards or visit Wetinforget dot com and
now in stores the new wedd and Forget window and
screen cleaner. Well.
Speaker 5 (11:45):
Ants are known for being hard working and industrious, which
is bad news for you when I end up in
your house. Hey Gary Salvin here, when you need to
get rid of ants fast, you need rescue ant baits.
Rescue ant baits are prebated, child resistant and ready to
use right out of the box. No sticky liquids, no mess.
Rescue ant bits or made USA by the makers of
(12:05):
the popular Rescue Flying Yellowjacket traps. Learn more at rescue
dot com. That's riescue dot com.
Speaker 1 (12:13):
Welcome back here in the garden with Ron Wilson. Time
for part two of are you urbally experienced with? Of
course our Appalachian herbal scholar rita natter Hike and Feld.
How's the garden looking out there right now?
Speaker 3 (12:26):
Well, we have planted cucumbers. This is the third planting.
As I mentioned to you before that creatures are getting
to the cucumbers as soon as it sprouted, flowers, the deer,
the bunny. So I'm still thinking I have enough time.
You know, I'm not going to give up. But the
(12:46):
corn it did really well. We always grow silver queen,
that's Frank's favorite. And what we're getting is really delicious,
mister Wilson. But I don't know if it's raccoons or
something's crawling up the stalks and then shucking the corn
like halfway peeling it down and then eating it and
leaving it on the stalk. So I'm assuming raccoons, because
(13:10):
you know, they really love where I live. We have,
like you know, the whole family and all the inloals
and cousins come to nouch in the garden. So we're
not sure. But what we're getting is delicious. The harvest
isn't as great as it usually is because you know,
we don't fence anything in so I can't complain. So
but so far, so good what we're getting.
Speaker 1 (13:33):
How about of course you said the basil was looking
good right now. A little bit of powder or downy
mill do, but otherwise has done very well. I think
planting the cukees late just shows squash some of the beans.
There's a lot of vegetables that can still be planted
the first of August and still harvest the late in
the in the falls eat or midst fall season. So
(13:54):
there's still plenty of things to plan. Do you guys
look at doing much of that, I mean, like some
of the greens and you know, the beets and turnips
and things like that for later on.
Speaker 3 (14:03):
Yeah, I do, because I think by the time August comes,
we're you know, harvesting all the summer veggies and then
we forget, just like you were talking about the grass
and bulbs that that, you know, the later season you
can do some of the cooler weather crops. Yeah, I do.
And as I said, I'm looking forward to the cucumbers.
I'll just have them later, so I'll be making pickles later.
(14:24):
But I got to tell you about the corn. You know,
the silk on the corn. I did not know this,
but the Southwestern folks called the silk beard of the corn.
And you know how I always like not to waste. Well,
I found out and I'm going to try that this year,
or actually this week, that the corn silk you can
(14:46):
make a tea either from the fresh silk or you
can dry it, and it's supposed to help flush out
the system and be real soothing do your tummy. So
I am going to take some corn silk and make
some tea. You just they basically boil it and then
drain it, you know, strain it out, and maybe add
some honey. So I'll let you know how that turns out.
(15:07):
And if mister Hikingfeld falls for that new drink, the
new drink, yeah, I'm going to make him some tea.
You can also mix it with regular black tea, so
I may do that. But I thought that was quite interesting,
you know, using all of Mother Nature's good things on
the plant rather than just toss them out, so the
(15:28):
corn silk is actually good for you nice.
Speaker 1 (15:31):
I had read that they're having a little bit of
an issue here and there in Ohio and other states
as well with that tight tassel where the tassels don't
open up fully so they don't get full pollination on that.
In some areas, some of the weather has been affecting that,
which is I thought was kind of I never heard
of it before, but they were seeing a little bit
of that out there. Hopefully Obviously you didn't see it.
Speaker 3 (15:52):
Well, no, not in our little patch of corn. It's
not that large. Yeah, so far, so good. Yeah, I'll
have to check.
Speaker 1 (15:58):
And I did tell you that we, missus Wilson, had
a drink with the butterfly blue pea flower infused.
Speaker 3 (16:05):
Yes, yes, And you gave me two plants to trial
out and you gave me them and I don't know
what size were those pots. You gave me one, Okay anyway,
and you had them teepeed up and they are doing great.
You said, don't forget to replant them so they have
a good place to climb. Well, I haven't gotten to
(16:26):
the replanting yet, but they are in flour. And Butterfly
blue peas are so trendy right now because they are
a beautiful the flower. The plant is from Asia and
it produces this beautiful bright blue flower which has huge
anti inflammatory qualities and antioxidant qualities. But the fun thing
(16:49):
is people are using the powder or the flowers to
make cocktails, mixing with cocktails, so like Carol had a
beautiful blue colors and no matter what you're drinking, you
get a little bit of nutrition as well. So look
for that to be on the agenda even in skin,
skin products and you know, inside and outside of your
(17:13):
body both. So butterfly blue peas are on the horizon
if you don't already know about them, So you'll be
hearing a lot about those.
Speaker 1 (17:21):
And this is one of those things that if your
local garden center, local nursery does not grow them, and
it's grown as an annual in our area, but if
they don't grow them, put that. I'm put that on
their list for twenty twenty six. We experimented with it
this year and they were fairly easy to grow from seed.
I got them up growing and yeah, like you said,
they just started kicking in last week and every day
(17:44):
we've got four or five blue flowers on there. And
they're really pretty small vines. Yet they haven't really you know,
expanded out, So I can't imagine what to be like
if you really got them on a trellis and just
you know, really had a nice big mass.
Speaker 3 (17:56):
Oh. Yeah, it's sort of like the passion flower plants. Yeah,
you grow in the ground and then they take over. Yeah.
I'm very excited about it, and I hope that we
have a long enough growing season to produce some seed,
so I'll keep on top of that for you, and
now people are using it as a hair rins as well,
good for your scalp.
Speaker 1 (18:16):
So wait a minute, hair rins, skin dye drinks. I
know it's it's a versatile plant.
Speaker 3 (18:24):
I know it's what I call one of the adaptogen
herbs because it does so much good just for your
body in a general way and helps stress. So anyway,
I digress. But the butterfly glue pea, look for that
a lot more often than you're going to see it now,
real quick.
Speaker 1 (18:42):
Got about thirty seconds to go. Time this year, I've
had several complaints, you know, in areas where they've gotten
a lot of rainfall didn't do quite as well.
Speaker 3 (18:52):
No, the time that got too much rain has just
basically pooped out lots of brown patches. So I'm going
to root pun it this fall and she'll be good
to go next year.
Speaker 1 (19:02):
There you got it. Rita Nator hiken Feld always a
pleasure visitor website about eating dot Com. Tell mister what
Hikenfeld we said. Have a great weekend.
Speaker 3 (19:11):
I hope you do too.
Speaker 1 (19:12):
All right, take care, Rita Nator Hikenfeld again about eating
dot com. Take a quick break, we come back. Phone
lines are open for you at eight hundred eight two
three eight two five five Here in the Garden with
Ron Wilson. How is your garden growing?
Speaker 2 (19:31):
Call Ron now at one eight hundred eighty two three
talk you are listening to in the Garden with Ron Wilson.
Speaker 4 (19:54):
For over forty years, Demand has made powerful pain coding
removers that are tough on layers but save for you
and environment. Try Demand Smart Strip Advanced. It works on
over ninety percent of the coatings. No harmful fumes, no
dangerous chemicals. Not sure what you're removing, Well, Demon's easy
test kid tells you exactly what you need. Find Smart
Strip that you're participating Do it best retailer Sherwin Williams,
(20:16):
or visit Dumont Global dot com as Dumont Global dot
com Dumont Smart safe and proven, So do it yourself
with Demon. Imagine getting in a hot, stuffy car in
this summer. You know how it cools off much faster
when you roll the windows down first to get the
hot air out. Well, that's exactly how an easy breathed
basement ventilation system works, removing all the musty, damp, stagnant
(20:37):
air and replacing it with fresher cleaner, dryer, air and
right now. You'll receive two EU ministats with every Easy
Breath purchase, plus get two hundred and fifty dollars off
during the month of August. Visit letter, E letter, Z,
breed dot com, re call eight six six eight two
two seventy three, twenty eight
In The Garden with Ron Wilson News
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
My Favorite Murder with Karen Kilgariff and Georgia Hardstark
My Favorite Murder is a true crime comedy podcast hosted by Karen Kilgariff and Georgia Hardstark. Each week, Karen and Georgia share compelling true crimes and hometown stories from friends and listeners. Since MFM launched in January of 2016, Karen and Georgia have shared their lifelong interest in true crime and have covered stories of infamous serial killers like the Night Stalker, mysterious cold cases, captivating cults, incredible survivor stories and important events from history like the Tulsa race massacre of 1921. My Favorite Murder is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including historic true crime, comedic interviews and news, science, pop culture and more. Podcasts on the network include Buried Bones with Kate Winkler Dawson and Paul Holes, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, Bananas and more.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.