Episode Transcript
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Speaker 1 (00:01):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy. As I promised, it is time for
Are you erbally experienced with our CCPCM major award winning
syndicated journalist. She is an appalation herbal scholar, cooking teacher,
media personality, motivational speaker, motivators Rina Hikenfeld. You can hear
(00:22):
on Sacred Heart Radio as well as our show iHeart Radio,
Ladies and Gentlemen, the One the Only Rita Nator Hike
and Feld.
Speaker 2 (00:37):
Good morning, Well, good morning. You could be my pr agent.
Speaker 1 (00:42):
I have been.
Speaker 2 (00:43):
Yes, you're you just don't get what ten or twenty
percent I still get.
Speaker 1 (00:47):
Take my Mike cut of the pie. By the way,
a great website. It's about eating dot com. I forgot
to mention that when how are you this morning?
Speaker 2 (00:56):
We are really really good. I heard you and Joe
talk about burn months and I only caught the end
of it. You mean when you're barefoot or not?
Speaker 1 (01:06):
His mom always said the months that lived at the
end in er. You don't go outside without your shoes on,
You can't go bare can't go barefoot in the grass
or you'll get it or you'll catch a cold.
Speaker 2 (01:22):
Oh my gosh, that's so old fashioned. Sounds like something
not my mom would say, but Frank's mom certainly too. Yeah,
that's what they wore, shoes everywhere.
Speaker 1 (01:31):
Yeah, that's what she believes, so you know, and maybe
it's the old German mom. You know, they can have
to go to I don't know, so there you go.
So anyway, that's what I say, because I happen to
slip outside the other morning. It was cool, and I
had got my shoes on. I stuffed in that grass
and I thought it felt outstanding, how loved.
Speaker 2 (01:50):
Oh yeah, it's funny because most of the kids down
the road where I live, you know, at the end
of the old country road, if you come in the
back way, they show up at my back door all
the time barefoot. And I was barefoot yesterday. Yeah, I
have trouble. No, no, I don't do that anymore. I've
(02:10):
come into the fold.
Speaker 1 (02:12):
You know, And you're wearing the socks. One wearing the socks.
Speaker 2 (02:16):
Well, you didn't hear me say that I wear clothes
I wear on perfectly. Okay, legit, how's that all right?
Speaker 1 (02:23):
I hear you? You know that world I did read
an article a couple of weeks ago. I don't know
if I sent that to you or not, but talking
about how kids now they're you know, almost writing a
prescription telling me to get out and play in the mud.
Speaker 2 (02:35):
Yes, I had heard that, and that's so true. Do
you think of immunity in the first what five years?
If they're exposed to all the bacteria outside and and
all that stuff, they do better. And walking their foot's
so healthy for you too, don't you think.
Speaker 1 (02:51):
I think so. And I'm sure there's a compromise there
when you, you know, wear shoes and correct your arch.
I don't know, I don't know all that stuff, but yeah,
I think that. And again the talking about the the
playing in the mud and eating a little bit of
dirt or whatever. Standing in the grass barefoot is also
part of like forest bathing that they're saying. You know,
(03:11):
if you go out there, and how many people do that,
just take your shoes off and go stand in the
in the grass and go walk through your yard. Now
Joe said he wouldn't do that because he has four dogs.
Speaker 2 (03:21):
Yeah I heard that. Yeah. There would a few land
mines there, Yeah, a.
Speaker 1 (03:26):
Few land mines, But you know it's I agree with him.
I think it's just it's outstanding, all right. Talking with
Rita Hikenfeld, it's are you urbally experienced? Her website about
eating dot com. Uh. Kind of a special recipe this week.
It's one of those it's almost like your cherry bounce recipe.
It's one of those that folks like to get. I
have never had anybody when you put this one out
(03:48):
there that has ever said it didn't work for me.
I always get responses two months from now saying, man,
that was the easiest way to pickle peppers and the
flavor was outstanding.
Speaker 2 (04:02):
Well, yeah, and you know that's from are not our mom?
Your mom? Now?
Speaker 1 (04:07):
Wilson, Oh did you say our mom? Well?
Speaker 2 (04:10):
See, well no, she would be my sis. He wouldn't
be my mom. But anyway, she pickled peppers much like
the way my mom and grandparents did. Very simple and
the difference with nell and we'll go over the recipe.
My mom just basically used clear vinegar and sometimes water
and now adds a little bit of sugar to take
(04:33):
away the bite, depending on the peppers you used. But
it's one that we share every year because it's that good.
It's iconic, and I know you love them. It's so easy.
All you do is whatever hot peppers you gather, you
can mix them up and you can put some sweet
ones in there or whatever. And a lot of times
I'll leave my hole and then just slip them down
(04:55):
the center, mister Wilson, so you know the brian gets
in there. Or you can cut them into slash. He says.
You can take the seeds and membranes out if you want.
I don't. They make the peppers hotter. And then my
tip here is when you put the peppers in the jars,
regardless of how you prep them, pack them really really tight.
(05:15):
Otherwise they're going to float in the jar. And that's
not going to hurt them. It won't make them unedible.
It's just not as pretty as they would look. And
then all you do is take Nell's brine, which is
six cups of clear vinegar, always five percent acid. Make
sure it says that two cups of water, and she
uses about two cups of sugar, and I use sometimes none,
(05:38):
sometimes afford the cups, so that's up to you. You
can taste it, and you basically pour that boiling brine
over those peppers in jars that you sterilize and wipe
the jars clean. And now the old fashioned way is
simply keeping those in the pantry. But now the recommendation
(05:59):
is should put them in a boiling water bap. I
think for twenty minutes or so. But when you think
of the high acid content of the vinegar, I think
you'd be just fine. But professionally now basically we got
to boil water bath everything. But anyway, they keep for
several years and just to pull one of those out
(06:20):
like a Thanksgiving or February, even with a bowl of soup,
delicious summer in a jar, and they're beautiful and so
good for you, and I know that's one of your favorites.
Speaker 1 (06:30):
It is. And you know what's funny is when she
first gave us this recipe, it was really just for
pickling peppers, right, and somehow we switched it to pickling
hot peppers. So I want folks to remember, you know,
even though it says pickled hot peppers, it works for
us if you want to just do sweet peppers and
not any because what she would do is a lot
of sweet peppers, bells, yellow bananas, things like that, and
(06:53):
then slip in a habin arrow or slip in something
to heat it up a little bit if you just
like a little bit of kick, and you don't even
have to do that. And the other thing I always
liked is to slip in you know what I'm going
to say, green cherry tomatoes.
Speaker 2 (07:10):
Yes, and you know I have candos for you. You
know made that, Brian, And I don't know if I
gave it. I didn't give you any this year, but
I will have to save some green cherries. Yeah, that,
Brian is perfect because when they infuse in the brine,
oh my goodness, they're still crunchy and green and even
delicious on green salads. I know you like to put
(07:32):
green tomatoes on salads, so yeah, lots of ways you
can do that with the sweet peppers or whatever. And
you can add bay leaves or garlic or dial I mean,
there's no wrong way to do that. And we have
to thank your mom new because she's just an excellent
cook and canner and her wisdom. You're not going to
find that in a book.
Speaker 1 (07:53):
Nope, Nope, no doubt about it, although you have to
really beg her to share some of her recipes with you.
Speaker 2 (08:00):
I know, her carrot cake oh, family, I know that.
Speaker 1 (08:04):
Did she give you that recipe?
Speaker 2 (08:06):
Uh?
Speaker 1 (08:08):
I don't remember she did.
Speaker 2 (08:09):
If she did, yes, but you know what, you know,
I write publicly and it's one that she gave me
just to use for my family and I will never
share it. So yeah, that's special.
Speaker 1 (08:20):
She has sold her cakes at the church fundraisers and
stuff for like one hundred bucks or whatever. I don't know,
So yeah, everybody, I know, everybody wants her famous carrot cakes.
So talking with Rita Hikenfel to get her website about
eating dot com. Our recipe this week is pickled peppers.
It can be pickled hot peppers, sweet peppers, throwing a
little uh bailey for garlic ordill. I like the dill
(08:42):
in there, and again some green cherry tomatoes, or you
can take a green tomato and quarter it and put
it in there as well. It works for all of them.
So it's basically the basis for doing all kinds of things.
And if you didn't grow peppers at all, Rita, they
can just go to the produce stand or the local
farm mark or whatever and buy an assortment of peppers
(09:02):
and do their own from that.
Speaker 2 (09:05):
Oh yeah, right now, the farm stands farmers markets are
just abundant with those peppers, and you'll get you know,
locally homegrown, really good peppers at a great price. So
good advice.
Speaker 1 (09:16):
Mel Wilson's simple pickled peppers or pickled hot peppers if
you want to do them that way as well. That's
our recipe of the week. Go to our website at
Ron Wilson online dot com to find it. Let's take
a break, we come back. We'll go out in to
Riad this hikingfeld Eikenfeld's garden. Here in the Garden with
Ron Wilson. How is your garden growing? Call Ron now
at one eight hundred eighty two three. Talk you're listening
(09:40):
to In the Garden with Ron Wilson.
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Speaker 1 (11:59):
Welcome back here in the Guard with Ron Wilson. Are
you urbally experienced? We've got Rita hikingfeld with us this morning,
sit down, sut down, giving her big head.
Speaker 2 (12:12):
I don't think so.
Speaker 1 (12:13):
I don't think so. Website about eating dot com. Hey,
you know, going out into the garden right now, I
know things are actually starting to wind down. It's kind
of hard to believe that's happening, but it is. You
do fig trees and containers. How do those do for you?
Speaker 2 (12:29):
Well? You know I do in containers because I take
them in over winter and put them in my unheated
garage set's attached to the house. They did pretty well.
I got a good amount of figs, but they're much
smaller than usual, and they're very very sweet. But usually, gosh,
they're huge. I mean they fit in the grand when
(12:52):
the little grandkids come over, they fill the palm of
their hand. But this year they're a lot smaller, as
I said. And I have what's called a white fig
from my friend Sally, and then I have the Chicago
Hardy and Turkish. They're all doing really well, but they
everything struggled with that there's that blistering heat and no rain.
(13:15):
But you know, I got a harvest, so I'm good.
Speaker 1 (13:17):
Yeah, that's and you know what Bill Knox and I
were talking yesterday, and you know, Bill and we were saying,
you know, if anything with those figs, if you just
never even if you never got a fig off of them,
the foliage and the plant itself is gorgeous, oh it is.
Speaker 2 (13:32):
And it's just bright green leaves. And you know, you
talk about herbs and foods with Biblical history, think of
the fig tree in the Garden of Eden. I mean,
when Adam and Eve were chased out, so to speak,
they covered themselves with big leaves. And I got to say,
mister Wilson, going off subject. But anyway, the fig leaves
on my tree that wouldn't work so well. I don't know.
(13:55):
It must have been bigger back then. But yeah, it's
a lovely plant and easy, easy to grow into propagates.
So I'm glad you recommend them.
Speaker 1 (14:03):
I think in containers that the leaves may stay a
little bit smaller, but they could be pretty good size.
I've heard I've heard rumors from the neighbors about you
two running around the garden of your fig leaves.
Speaker 2 (14:15):
Yeah, well we'll go on to another there you go.
Speaker 1 (14:18):
Hey, we harvested our volunteer pumpkin vine this week, and yeah,
I got some nice pump because the squirrels are just
devouring them, so we had to get them off of
there and try to protect them. They're just we came
home from dinner. I was once dinner with his head
stuck in one just chewing away.
Speaker 2 (14:36):
So kidding.
Speaker 1 (14:37):
Yeah, but that pretty good crop. Are you the same way?
Speaker 2 (14:41):
No, mine are doing okay, but they're gonna be late
because we planted them much later than usual, and then
again the weather. I can get out the water but
they're looking okay. The deer liked the flowers, you know,
they liked it, munch on those, and the rabbits sometimes.
But I think we're gonna do okay, not if you tarvis,
but again, something worthwhile and it makes you appreciate next year.
(15:05):
But we haven't seen any squirrels yet because we haven't
seen any fruit yet. So I'll let you know what kind?
Did you just have? Regular little punkins?
Speaker 1 (15:11):
Yeah, the little pie pumpkins, and you know, they did great.
And it's a neighborhood thing because everybody comes to look
and you know, see the male flower, female flowers, and
how many pumpkins you got, and they're hitting down inside
and all that, so you know, and it's all volunteer.
We don't I never plant them and I never wat them.
I don't feed them and do anything to them.
Speaker 2 (15:29):
So they must love where you live.
Speaker 1 (15:30):
They must love that particular location. Talking with Rita Hikenfeld
about eating dot com its her website Butterfly blue peavine.
We grew that and got you a couple so you
could experiment with it, because I know you've used it
in all kinds of things. So what do you think
now that you've grown them for a season and a container.
Is there something we should continue to grow in the future.
Speaker 2 (15:52):
Yes, And you know the leaves are bright green, sort
of oval, beautiful, beautiful climbing plant, very delicate look but
actually pretty hardy. And the flowers are the butterfly blue pea,
dark dark blue, and they have so many health qualities
as far as not only being anti inflammatory but just
good overall for your health. But the kicker is when
(16:14):
you put them in water, they actually turn whatever liquid blue,
and then if you add an acid, they will turn
the liquid purple. So they're very trendy in cocktails right now,
but you could add some the lemonade and grind them
up powder. The flowers use them in many many ways,
(16:35):
but that's going to be mainstream, I think, sort of
just like Stevia was ages and ages ago. So yeah,
I would definitely say grow those because I think people
will love them just with the little education and that's
all they need.
Speaker 1 (16:48):
Yeah, and you've been talking about them for a couple
three years now, and you know you gave it a
shot to see how easy they were to grow from seed.
So yeah, we'll add that to our list next to
your butterfly blue pea vine and I have one myself,
and yeah, it's been really cool watching this thing flower.
Very aggressive, little vine looks tender, but it's pretty tough
and it's hanging in there when we don't water it
(17:08):
or if we do water it. And all of that.
Got about a minute and a half to go doing
a lot of right now, radishes, beets, turnips, bock joy,
mixed greens and containers right now, like at a fourteen
sixteen inch bowl. And it's amazing how easy that is
to have the solid green type harvest. You can have
(17:31):
a lot of table right on your patio and harvest
for another month and a half or so.
Speaker 2 (17:36):
Oh yeah, it's funny because my friend Charlene and Blich
my Appellation Prints, just brought me a bag of beets
and turnip greens, both the root and the greens. That
turnip greens for the tops really delicious and they grow
in the ground. But I have to tell you I
shouldn't even admit this, but I will. I'm going to
(17:56):
be planning the kale and turnip greens and all of
that in my flower boxes and containers because they're up,
you know, elevated a little bit easy to pick, and
then I'll have them hacked throughout the cold season. So yeah,
thanks for all those tips about the ornamental pail and
all that. We forget that, but they're beautiful when nothing
else is growing.
Speaker 1 (18:15):
Oh my gosh. I mean it just gives you get
better and better as the season finishes out. They're coming
on stronger and stronger all the time. So way underused,
Rita Hikenfeld. It's always a pleasure having you on the show,
and I'm sure in a couple weeks here we'll start
talking about how to shut down that herb garden, what
to do with the annual herbs and the perennial herbs, well,
how to dry and e cetera, et cetera. So we
(18:37):
look forward to talking to you in a couple of weeks,
and we appreciate your weekly recipes that you can find
on our website a Royn Wilson online dot com, and
of course about eating dot com as well.
Speaker 2 (18:47):
Well. I always enjoy talking to you, and mister Hikingfeld
would have said hello, but he's still lying in state,
so consider that later on and we'll talk to you too.
Speaker 1 (18:58):
He's a great man. I'm sure he's waiting for that
hardy breckas as soon as he wakes up, you'll have
it on a tray ready for him to eat.
Speaker 2 (19:05):
Okay, well it's time to say goodbye.
Speaker 1 (19:08):
Rina Hiking found our website about eating dot com. We'll
take a quick break. We come back. Coming up next
Peggy and Montgomery. When Peggy's on our show, we're talking
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in the whole nine yards here in the garden with
Ron Wilson, Green Tom.
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Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy. As I promised, it is time for
Are you erbally experienced with our CCPCM major award winning
syndicated journalist. She is an appalation herbal scholar, cooking teacher,
media personality, motivational speaker, motivators Rina Hikenfeld. You can hear
(00:22):
on Sacred Heart Radio as well as our show iHeart Radio,
Ladies and Gentlemen, the One the Only Rita Nator Hike
and Feld.
Speaker 2 (00:37):
Good morning, Well, good morning. You could be my pr agent.
Speaker 1 (00:42):
I have been.
Speaker 2 (00:43):
Yes, you're you just don't get what ten or twenty
percent I still get.
Speaker 1 (00:47):
Take my Mike cut of the pie. By the way,
a great website. It's about eating dot com. I forgot
to mention that when how are you this morning?
Speaker 2 (00:56):
We are really really good. I heard you and Joe
talk about burn months and I only caught the end
of it. You mean when you're barefoot or not?
Speaker 1 (01:06):
His mom always said the months that lived at the
end in er. You don't go outside without your shoes on,
You can't go bare can't go barefoot in the grass
or you'll get it or you'll catch a cold.
Speaker 2 (01:22):
Oh my gosh, that's so old fashioned. Sounds like something
not my mom would say, but Frank's mom certainly too. Yeah,
that's what they wore, shoes everywhere.
Speaker 1 (01:31):
Yeah, that's what she believes, so you know, and maybe
it's the old German mom. You know, they can have
to go to I don't know, so there you go.
So anyway, that's what I say, because I happen to
slip outside the other morning. It was cool, and I
had got my shoes on. I stuffed in that grass
and I thought it felt outstanding, how loved.
Speaker 2 (01:50):
Oh yeah, it's funny because most of the kids down
the road where I live, you know, at the end
of the old country road, if you come in the
back way, they show up at my back door all
the time barefoot. And I was barefoot yesterday. Yeah, I
have trouble. No, no, I don't do that anymore. I've
(02:10):
come into the fold.
Speaker 1 (02:12):
You know, And you're wearing the socks. One wearing the socks.
Speaker 2 (02:16):
Well, you didn't hear me say that I wear clothes
I wear on perfectly. Okay, legit, how's that all right?
Speaker 1 (02:23):
I hear you? You know that world I did read
an article a couple of weeks ago. I don't know
if I sent that to you or not, but talking
about how kids now they're you know, almost writing a
prescription telling me to get out and play in the mud.
Speaker 2 (02:35):
Yes, I had heard that, and that's so true. Do
you think of immunity in the first what five years?
If they're exposed to all the bacteria outside and and
all that stuff, they do better. And walking their foot's
so healthy for you too, don't you think.
Speaker 1 (02:51):
I think so. And I'm sure there's a compromise there
when you, you know, wear shoes and correct your arch.
I don't know, I don't know all that stuff, but yeah,
I think that. And again the talking about the the
playing in the mud and eating a little bit of
dirt or whatever. Standing in the grass barefoot is also
part of like forest bathing that they're saying. You know,
(03:11):
if you go out there, and how many people do that,
just take your shoes off and go stand in the
in the grass and go walk through your yard. Now
Joe said he wouldn't do that because he has four dogs.
Speaker 2 (03:21):
Yeah I heard that. Yeah. There would a few land
mines there, Yeah, a.
Speaker 1 (03:26):
Few land mines, But you know it's I agree with him.
I think it's just it's outstanding, all right. Talking with
Rita Hikenfeld, it's are you urbally experienced? Her website about
eating dot com. Uh. Kind of a special recipe this week.
It's one of those it's almost like your cherry bounce recipe.
It's one of those that folks like to get. I
have never had anybody when you put this one out
(03:48):
there that has ever said it didn't work for me.
I always get responses two months from now saying, man,
that was the easiest way to pickle peppers and the
flavor was outstanding.
Speaker 2 (04:02):
Well, yeah, and you know that's from are not our mom?
Your mom? Now?
Speaker 1 (04:07):
Wilson, Oh did you say our mom? Well?
Speaker 2 (04:10):
See, well no, she would be my sis. He wouldn't
be my mom. But anyway, she pickled peppers much like
the way my mom and grandparents did. Very simple and
the difference with nell and we'll go over the recipe.
My mom just basically used clear vinegar and sometimes water
and now adds a little bit of sugar to take
(04:33):
away the bite, depending on the peppers you used. But
it's one that we share every year because it's that good.
It's iconic, and I know you love them. It's so easy.
All you do is whatever hot peppers you gather, you
can mix them up and you can put some sweet
ones in there or whatever. And a lot of times
I'll leave my hole and then just slip them down
(04:55):
the center, mister Wilson, so you know the brian gets
in there. Or you can cut them into slash. He says.
You can take the seeds and membranes out if you want.
I don't. They make the peppers hotter. And then my
tip here is when you put the peppers in the jars,
regardless of how you prep them, pack them really really tight.
(05:15):
Otherwise they're going to float in the jar. And that's
not going to hurt them. It won't make them unedible.
It's just not as pretty as they would look. And
then all you do is take Nell's brine, which is
six cups of clear vinegar, always five percent acid. Make
sure it says that two cups of water, and she
uses about two cups of sugar, and I use sometimes none,
(05:38):
sometimes afford the cups, so that's up to you. You
can taste it, and you basically pour that boiling brine
over those peppers in jars that you sterilize and wipe
the jars clean. And now the old fashioned way is
simply keeping those in the pantry. But now the recommendation
(05:59):
is should put them in a boiling water bap. I
think for twenty minutes or so. But when you think
of the high acid content of the vinegar, I think
you'd be just fine. But professionally now basically we got
to boil water bath everything. But anyway, they keep for
several years and just to pull one of those out
(06:20):
like a Thanksgiving or February, even with a bowl of soup,
delicious summer in a jar, and they're beautiful and so
good for you, and I know that's one of your favorites.
Speaker 1 (06:30):
It is. And you know what's funny is when she
first gave us this recipe, it was really just for
pickling peppers, right, and somehow we switched it to pickling
hot peppers. So I want folks to remember, you know,
even though it says pickled hot peppers, it works for
us if you want to just do sweet peppers and
not any because what she would do is a lot
of sweet peppers, bells, yellow bananas, things like that, and
(06:53):
then slip in a habin arrow or slip in something
to heat it up a little bit if you just
like a little bit of kick, and you don't even
have to do that. And the other thing I always
liked is to slip in you know what I'm going
to say, green cherry tomatoes.
Speaker 2 (07:10):
Yes, and you know I have candos for you. You
know made that, Brian, And I don't know if I
gave it. I didn't give you any this year, but
I will have to save some green cherries. Yeah, that,
Brian is perfect because when they infuse in the brine,
oh my goodness, they're still crunchy and green and even
delicious on green salads. I know you like to put
(07:32):
green tomatoes on salads, so yeah, lots of ways you
can do that with the sweet peppers or whatever. And
you can add bay leaves or garlic or dial I mean,
there's no wrong way to do that. And we have
to thank your mom new because she's just an excellent
cook and canner and her wisdom. You're not going to
find that in a book.
Speaker 1 (07:53):
Nope, Nope, no doubt about it, although you have to
really beg her to share some of her recipes with you.
Speaker 2 (08:00):
I know, her carrot cake oh, family, I know that.
Speaker 1 (08:04):
Did she give you that recipe?
Speaker 2 (08:06):
Uh?
Speaker 1 (08:08):
I don't remember she did.
Speaker 2 (08:09):
If she did, yes, but you know what, you know,
I write publicly and it's one that she gave me
just to use for my family and I will never
share it. So yeah, that's special.
Speaker 1 (08:20):
She has sold her cakes at the church fundraisers and
stuff for like one hundred bucks or whatever. I don't know,
So yeah, everybody, I know, everybody wants her famous carrot cakes.
So talking with Rita Hikenfel to get her website about
eating dot com. Our recipe this week is pickled peppers.
It can be pickled hot peppers, sweet peppers, throwing a
little uh bailey for garlic ordill. I like the dill
(08:42):
in there, and again some green cherry tomatoes, or you
can take a green tomato and quarter it and put
it in there as well. It works for all of them.
So it's basically the basis for doing all kinds of things.
And if you didn't grow peppers at all, Rita, they
can just go to the produce stand or the local
farm mark or whatever and buy an assortment of peppers
(09:02):
and do their own from that.
Speaker 2 (09:05):
Oh yeah, right now, the farm stands farmers markets are
just abundant with those peppers, and you'll get you know,
locally homegrown, really good peppers at a great price. So
good advice.
Speaker 1 (09:16):
Mel Wilson's simple pickled peppers or pickled hot peppers if
you want to do them that way as well. That's
our recipe of the week. Go to our website at
Ron Wilson online dot com to find it. Let's take
a break, we come back. We'll go out in to
Riad this hikingfeld Eikenfeld's garden. Here in the Garden with
Ron Wilson. How is your garden growing? Call Ron now
at one eight hundred eighty two three. Talk you're listening
(09:40):
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Speaker 1 (11:59):
Welcome back here in the Guard with Ron Wilson. Are
you urbally experienced? We've got Rita hikingfeld with us this morning,
sit down, sut down, giving her big head.
Speaker 2 (12:12):
I don't think so.
Speaker 1 (12:13):
I don't think so. Website about eating dot com. Hey,
you know, going out into the garden right now, I
know things are actually starting to wind down. It's kind
of hard to believe that's happening, but it is. You
do fig trees and containers. How do those do for you?
Speaker 2 (12:29):
Well? You know I do in containers because I take
them in over winter and put them in my unheated
garage set's attached to the house. They did pretty well.
I got a good amount of figs, but they're much
smaller than usual, and they're very very sweet. But usually, gosh,
they're huge. I mean they fit in the grand when
(12:52):
the little grandkids come over, they fill the palm of
their hand. But this year they're a lot smaller, as
I said. And I have what's called a white fig
from my friend Sally, and then I have the Chicago
Hardy and Turkish. They're all doing really well, but they
everything struggled with that there's that blistering heat and no rain.
(13:15):
But you know, I got a harvest, so I'm good.
Speaker 1 (13:17):
Yeah, that's and you know what Bill Knox and I
were talking yesterday, and you know, Bill and we were saying,
you know, if anything with those figs, if you just
never even if you never got a fig off of them,
the foliage and the plant itself is gorgeous, oh it is.
Speaker 2 (13:32):
And it's just bright green leaves. And you know, you
talk about herbs and foods with Biblical history, think of
the fig tree in the Garden of Eden. I mean,
when Adam and Eve were chased out, so to speak,
they covered themselves with big leaves. And I got to say,
mister Wilson, going off subject. But anyway, the fig leaves
on my tree that wouldn't work so well. I don't know.
(13:55):
It must have been bigger back then. But yeah, it's
a lovely plant and easy, easy to grow into propagates.
So I'm glad you recommend them.
Speaker 1 (14:03):
I think in containers that the leaves may stay a
little bit smaller, but they could be pretty good size.
I've heard I've heard rumors from the neighbors about you
two running around the garden of your fig leaves.
Speaker 2 (14:15):
Yeah, well we'll go on to another there you go.
Speaker 1 (14:18):
Hey, we harvested our volunteer pumpkin vine this week, and yeah,
I got some nice pump because the squirrels are just
devouring them, so we had to get them off of
there and try to protect them. They're just we came
home from dinner. I was once dinner with his head
stuck in one just chewing away.
Speaker 2 (14:36):
So kidding.
Speaker 1 (14:37):
Yeah, but that pretty good crop. Are you the same way?
Speaker 2 (14:41):
No, mine are doing okay, but they're gonna be late
because we planted them much later than usual, and then
again the weather. I can get out the water but
they're looking okay. The deer liked the flowers, you know,
they liked it, munch on those, and the rabbits sometimes.
But I think we're gonna do okay, not if you tarvis,
but again, something worthwhile and it makes you appreciate next year.
(15:05):
But we haven't seen any squirrels yet because we haven't
seen any fruit yet. So I'll let you know what kind?
Did you just have? Regular little punkins?
Speaker 1 (15:11):
Yeah, the little pie pumpkins, and you know, they did great.
And it's a neighborhood thing because everybody comes to look
and you know, see the male flower, female flowers, and
how many pumpkins you got, and they're hitting down inside
and all that, so you know, and it's all volunteer.
We don't I never plant them and I never wat them.
I don't feed them and do anything to them.
Speaker 2 (15:29):
So they must love where you live.
Speaker 1 (15:30):
They must love that particular location. Talking with Rita Hikenfeld
about eating dot com its her website Butterfly blue peavine.
We grew that and got you a couple so you
could experiment with it, because I know you've used it
in all kinds of things. So what do you think
now that you've grown them for a season and a container.
Is there something we should continue to grow in the future.
Speaker 2 (15:52):
Yes, And you know the leaves are bright green, sort
of oval, beautiful, beautiful climbing plant, very delicate look but
actually pretty hardy. And the flowers are the butterfly blue pea,
dark dark blue, and they have so many health qualities
as far as not only being anti inflammatory but just
good overall for your health. But the kicker is when
(16:14):
you put them in water, they actually turn whatever liquid blue,
and then if you add an acid, they will turn
the liquid purple. So they're very trendy in cocktails right now,
but you could add some the lemonade and grind them
up powder. The flowers use them in many many ways,
(16:35):
but that's going to be mainstream, I think, sort of
just like Stevia was ages and ages ago. So yeah,
I would definitely say grow those because I think people
will love them just with the little education and that's
all they need.
Speaker 1 (16:48):
Yeah, and you've been talking about them for a couple
three years now, and you know you gave it a
shot to see how easy they were to grow from seed.
So yeah, we'll add that to our list next to
your butterfly blue pea vine and I have one myself,
and yeah, it's been really cool watching this thing flower.
Very aggressive, little vine looks tender, but it's pretty tough
and it's hanging in there when we don't water it
(17:08):
or if we do water it. And all of that.
Got about a minute and a half to go doing
a lot of right now, radishes, beets, turnips, bock joy,
mixed greens and containers right now, like at a fourteen
sixteen inch bowl. And it's amazing how easy that is
to have the solid green type harvest. You can have
(17:31):
a lot of table right on your patio and harvest
for another month and a half or so.
Speaker 2 (17:36):
Oh yeah, it's funny because my friend Charlene and Blich
my Appellation Prints, just brought me a bag of beets
and turnip greens, both the root and the greens. That
turnip greens for the tops really delicious and they grow
in the ground. But I have to tell you I
shouldn't even admit this, but I will. I'm going to
(17:56):
be planning the kale and turnip greens and all of
that in my flower boxes and containers because they're up,
you know, elevated a little bit easy to pick, and
then I'll have them hacked throughout the cold season. So yeah,
thanks for all those tips about the ornamental pail and
all that. We forget that, but they're beautiful when nothing
else is growing.
Speaker 1 (18:15):
Oh my gosh. I mean it just gives you get
better and better as the season finishes out. They're coming
on stronger and stronger all the time. So way underused,
Rita Hikenfeld. It's always a pleasure having you on the show,
and I'm sure in a couple weeks here we'll start
talking about how to shut down that herb garden, what
to do with the annual herbs and the perennial herbs, well,
how to dry and e cetera, et cetera. So we
(18:37):
look forward to talking to you in a couple of weeks,
and we appreciate your weekly recipes that you can find
on our website a Royn Wilson online dot com, and
of course about eating dot com as well.
Speaker 2 (18:47):
Well. I always enjoy talking to you, and mister Hikingfeld
would have said hello, but he's still lying in state,
so consider that later on and we'll talk to you too.
Speaker 1 (18:58):
He's a great man. I'm sure he's waiting for that
hardy breckas as soon as he wakes up, you'll have
it on a tray ready for him to eat.
Speaker 2 (19:05):
Okay, well it's time to say goodbye.
Speaker 1 (19:08):
Rina Hiking found our website about eating dot com. We'll
take a quick break. We come back. Coming up next
Peggy and Montgomery. When Peggy's on our show, we're talking
bulbs and we're gonna talk it. Stenson plotting hooting Morgan
in the whole nine yards here in the garden with
Ron Wilson, Green Tom.
Speaker 3 (19:31):
Or not Ron can help add one eight hundred and
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In The Garden with Ron Wilson News
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