Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Our toll free number eight hundred and eight two three
eight two five five. Good morning. I am Ron Wilson,
your personal yard boy talking about yarding, and as I promise,
she is with us this morning. It's always exciting to
have her on our show because it's time for Are
you herbally experienced with our CCP CMA's award winning syndicated journalist,
(00:22):
Appalachian herbal scholar, accredited family herbalist, author, cooking teacher, media personality,
and motivational speaker. She's a regular contributor on Sacred Heart
Radio and on ours as well. iHeartRadio your website about
eating dot com ladies and gentlemen. Let's welcome Rita Nader Hikenfeld. Wow, Wow,
(00:50):
big crowd.
Speaker 2 (00:53):
Well, mister Wilson, that was white an introduction just said real.
Speaker 1 (01:00):
I could have said riots here, yeah, Danny one time.
Danny one time got me and said, it's funny you
typed in the riot, and I said, yeah, I do
that all the time, and that's the way I type it.
For some reason, that's okay.
Speaker 2 (01:13):
That started from day one, and you're you're allowed to
continue it.
Speaker 1 (01:16):
It's just something about that I always type those two
backwards and so I've always called you riot. All right,
it's nice to have on the show. So now we all. Yeah,
Danny's always like, well, riots on the line, and he
knows too, Yes he does. All right, let's guess we
got a lot to talk about today. I know, I know,
first of all, coming up in a little over three weeks,
(01:37):
your big day of the year.
Speaker 2 (01:40):
Hey, yeah, October the first. When that comes on, I
get very excited. I'm getting all my equipment. I was
going to say road ready, but it's really not road ready.
It's flight ready, wouldn't you.
Speaker 1 (01:52):
Say, I would think? So, now, do you have any
new potions for this year for Halloween?
Speaker 2 (01:57):
Well, I'm working on a couple. Would you like to
try him?
Speaker 1 (02:00):
Uh No, but I know mister Hikingfeld does without knowing it.
Speaker 2 (02:05):
Yeah, yeah, Well we'll use him. Excuse me as the
guinea pig as always, and I'll let you know.
Speaker 1 (02:12):
I just think it's always interesting you get that frog
in your throat.
Speaker 2 (02:15):
I know it, and you know I do radio shows
earlier than this, and I don't know, but you use you.
Speaker 1 (02:23):
Use those frogs in your potions, and somehow they make
it in your throat. All right, let's get started. With
that great recipe, your fancy chicken and rice with olives
and saffron, and how do you pronounce.
Speaker 2 (02:34):
That called a rose? However, a rose rice with chicken
and it's it's a one pot dish, really really delicious.
And I know I heard Joe excuse me, he's not
an olive fan. So you could use bell peppers. But
it's an Ecuadorian dish from Latin America. And I think
(03:00):
what makes it different than the regular chicken and rice
is you use saffron. And again those all of those
green olives that are stuff with tomento, but the main
flavor in there is the saffron. And I'm not I
wouldn't say I'm a great saffron lover. I like a
little bit. So this is a really nice dish. If
(03:21):
you're not used to saffron, have never used it. You
think of pie. My friend Bob Hes makes a great
pie dish and it contains saffron, but it's we call
it a spice, but it's actually and you can explain this,
it's actually the stigma the little threads of a type
of autumn crocus. So I always just call them the
(03:44):
little red threads. So maybe you could explain stigma.
Speaker 1 (03:48):
That sounds good.
Speaker 2 (03:49):
That sounds good, so we let to go into all
the all the details. Well good. Anyway, they have to
be harvested by hand in the morning, and it's it's
not that's the kind of crocus that we grow here.
It's a different kind, So don't try and use those
for flavoring. But it in parts a wonderful sort of
a bitter flavor, sort of grassy, and it colors everything
(04:12):
just really bright yellow. And the best saffron is the
threads are really really bright red. But here's the thing.
You usually just don't add it dry to a dish.
It needs to be put in liquid to bloom and
start flavoring the liquid and you know, releasing some of
the color. But anyway, I think this is a great dish.
(04:32):
It has garlics and onion and bay rice and chicken
broth and the chicken. I mean, it's really good and
it's all in one pot. So good for this time
of year.
Speaker 3 (04:43):
Now.
Speaker 1 (04:43):
I like green olives stuff with fimentos. I enjoy those.
Speaker 2 (04:47):
I know, you know, salty about but you like that stuff.
Speaker 1 (04:51):
I'm not a black olive fan, but I do like
stuffed green olives.
Speaker 2 (04:56):
Yeah, I think one time you gave me a stuffed
olive with blue cheese or something. H yes, yeah, all right, anyway,
that's that.
Speaker 1 (05:05):
And by the way, you can buy the saffron bulbs
and plant those. You can't grow those in your garden. Uh,
you know they are available, yeah, you know.
Speaker 2 (05:14):
One time I tried to grow them in my Bible
portion of my garden because when you think of saffron,
it's ancient history, it's it's biblical. And I did get
a few in the autumn, but not nearly enough because
from what I can understand, it takes over seventy thousands
of those threads to make a pound of driving.
Speaker 1 (05:33):
That's that's the point. So you plant those and you
can get them to grow, but the problem is the
harvest is nothing. I mean, you get.
Speaker 2 (05:43):
Some, but you know, not like you not enough, not
enough to bother. Plus they're available with the store. It's
very expensive, but stored in the freezer and just it's
just something fun to use a little bit different in
your cooking.
Speaker 1 (05:56):
So if you like to check out this recipe, go
to our website it's Ron Wilson on line dot com.
Uh and check it out, you know, And it's interesting.
Of course, just about every recipe you give us has
some type of adult beverage in it. Chardonnay wine in
this one.
Speaker 2 (06:13):
I know what you're going to bring up next to
the sweet potato pie or the sweet potato casserole.
Speaker 1 (06:19):
Yeah, well I and then I get a text with
a friend of yours. Uh, and he's holding up a
pretty good size sweet potato there.
Speaker 2 (06:28):
Oh yeah, butcher shar their POTATOA village residents really good
friends in their garden. You would just love their their
backyards like a paradise. But everything they grow grows gargantuan
and he had, he was, they're growing sweet potatoes and
there are some of them are as big as footballs.
But you know, sweet potatoes are so good for you,
(06:49):
and they grow such beautiful ones. I hope they share some.
And you were talking about the sweet potato cats role
for Thanksgiving, weren't you?
Speaker 1 (06:58):
Yes?
Speaker 2 (06:58):
I was, yeah, yeah, And you said pecans.
Speaker 1 (07:02):
And well I just rode back and said pecans and
brown sugar, brown sugar. Yeah, I think it's about all
you need to put in there.
Speaker 2 (07:10):
That's yeah, a little butter, and then I said a
little bourbon, but you know, and then and.
Speaker 1 (07:15):
Then of course you followed up by saying, yeah, I
and a little bourbon.
Speaker 2 (07:18):
Well, it's really good in there. It adds flavor and
it cooks long enough so the alcohol burns out, so
we're good to go.
Speaker 1 (07:26):
Then why would you not Well, never mind, So I
guess I could have just a shot on the side.
Speaker 2 (07:32):
Oh but that wouldn't be right.
Speaker 1 (07:34):
Oh, it wouldn't be flavor.
Speaker 2 (07:35):
It's flavor, okay, all right.
Speaker 1 (07:38):
You know it's amazing how sweet potatoes have come along.
And I mean today folks are baking them just like
a regular baked potato anymore. And you know it used
to be sweet potatoes is one time a year, two
times a year. Now it's something that we seem to
eat every week.
Speaker 2 (07:55):
Oh yeah, and you know we call them yams here,
but the true yam is is.
Speaker 1 (08:00):
That's a tropical Yes.
Speaker 2 (08:03):
Completely different, Yeah, completely different, But we still call sweet potatoes. Yeah. Yeah,
I just sliced them and roast them with a little
red pepper flakes and garlic and olive oil, like sweet
potato coins. Really good. But on Thanksgiving we got to
have the cast role. I'm with you there.
Speaker 1 (08:22):
You know what's interesting is when they used to do
that tomato Parada up at Wilmington College where you go
up and taste all those tomatoes. They had a high
tunnel greenhouse that they were growing other experimenting with a
high tunnel, and they had an area that was about
I don't know, ten feet wide, maybe twenty feet long.
It was a it was two by eights and it
was so it was that deep, and then it was
(08:43):
just a really good soil, really nice lime, and that
was just strictly sweet potatoes that they grew in that box.
And wow, did they get a production in that that
small but area. I mean that thing was loaded with
sweet potatoes, nice size too. And I guess my question
is do we want to pick sweet potatoes when they're smaller?
I mean, you were talking about these things that are huge.
(09:06):
Does it affect the flavor the bigger they get? I mean,
like you know, sometimes things start to get bitter or
crack or whatever.
Speaker 2 (09:13):
Yeah. Well, I think you could grow them pretty big
and you can eat them small too. The flavors and ice,
but they're just there's not much there. It's like a
regular not like a little little spring white potato, you know,
the little fingerlings. Like I like a larger sized baking
potato because you can do more with it. But yeah,
but they're all edible. It's just you know, some people
(09:34):
don't want to pool with the little ones.
Speaker 1 (09:36):
And you know, in our house we always had that
volunteer to pumpkin that comes up in there, I know,
and this year, same thing it came, although it came
up in the bed with a small tree out in
front of this landscape bed this year. But anyway, we
got quite a few pumpkins until the squirrel started eating
them all and found them and they just destroyed them.
But we rescued about six and they were about six
(09:57):
inches in diameter. I say were because we wound up
we did, and Carol wound up baking them and it
was and making She used it to make Miley's dog food.
We make our own dog.
Speaker 2 (10:08):
Food and you know pumpkins, Oh yeah, dogs and pumpkins. Yeah,
that's great nutrition.
Speaker 1 (10:15):
Oh.
Speaker 2 (10:15):
I thought she was gonna bake it for you, but no, no.
Speaker 1 (10:18):
For Miley. And it was amazing the amount of meat
that we got out of those small pie pumpkins.
Speaker 2 (10:24):
Yeah, because their pie pumpkins and their their shell isn't
so thick relevant you know, like the jack O' Lannards
have left flesh in a sticker shell. So well there
you go. I'm sure Miley is licking her chop now
she's gotten so picky.
Speaker 1 (10:37):
You know, you get it? Oh man. Anyway, all right,
let's take a quick break. We come back. We're gonna
jump out into uh Rita's garden find out what's going
on out there. We're talking with Rita Hikenfeld her website
about eating dot com Here in the garden with Ron Wilson,
Green tom or not.
Speaker 3 (10:54):
Ron can help at one eight hundred and eighty two
three talk and they says in the garden with Rod Wilson.
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Speaker 1 (13:19):
Talking to your gardening at eight hundred eight two three
eight two five five Our special guest this morning, Rio
odd Rita Nator Hikenfelder website about eating dot com. So
let's take a walk out into the vegetable garden. Let's
first stop off at the herb garden. Things are going
to seed.
Speaker 2 (13:37):
Oh yeah, yeah, the schiso is going to see the
purple and the green, and you know that volunteers everywhere.
So I've been pulling whole plants out and then drying
the leaves, you know, just for cooking and stews, and
the flavor is really wonderful. I don't know, if you
rub a schiso plant the leaves, it smells a little
(13:58):
bit like common human used a lot in Southwestern and
Mexican even Asian cooking, and a real pretty plant. Some
people think it looks like a purple basil, the purple.
So yeah, if you've got that, harvest those seeds, and
if they're everywhere, you can pull some of those plants
out and then just dry the leaves.
Speaker 1 (14:20):
I believe that is a perilla, if I'm not mistaken.
Speaker 2 (14:23):
Yes, it is.
Speaker 3 (14:24):
Yes, it is so.
Speaker 1 (14:25):
And it's different from the perilla that you plant you'll buy.
I like the mcgilla, parilla, all of those. It's it's
it's in the same family, but it's different. It's used
for culinary purposes and it's very attractive. You kind of
get dinner on a show. But yeah, and watch how
you say it, especially we've had a few.
Speaker 2 (14:46):
It's a little hard to say that.
Speaker 3 (14:48):
She shows there, you go, she show there, you go there.
You got it, all right, And.
Speaker 1 (14:53):
So harvest those by the way, you know, you talk
about harvesting the seeds that are in the garden, you're
gonna you're talking about the she shows and you're talking
about but I know your chives are starting to go
to seed. Now, basil going to seed. Now, what's your
favorite way to store your seeds over the winter, because
I know you do a lot of that and replant
those next year.
Speaker 2 (15:13):
Yeah, you know, interestingly, So I put mine in little
the glass canning jars or like a Mayo jar. If
it's like the spider plant seeds that I have a
lot of. Some people put them in envelopes. How did
you do that when you were a kids. I just
like to make sure they're very, very dry, and then
(15:34):
you know, put them in a jar and tap them
up and keep them in a place that's cool, you know,
away from light. And that's all I do. But a
lot of people still use envelopes.
Speaker 1 (15:45):
Yeah, I think the envelopes still work. As a matter
of fact. You know, sometimes you look at some of
the seed companies, they have those of the Manila envelopes
that they're so that the light can't get through, sa
it stays darker, and they use those and then you're
right the cool dark area. And I know some people
will actually go try to store some of these things
in the refrigerator, and I'm reading more and more about
(16:09):
that's not in most cases the way to go, because
it just may stay too cold in there. Too damp
sometimes for these. So just a nice cool, dark, dryer
situation if you can find a place like that to
store them over and then go from there, and I know,
you know, you go through the process, you save tomato
seeds from your heirlooms, you actually foam them up. Don't
(16:32):
you even get rid of the gum around? Because I
usually just put them on paper towels.
Speaker 2 (16:37):
Yeah, well, a lot of people do that, but I
like to ferment them. Put the seeds in a little
bit of water and it smells bad, so I put
them on the window sill outside and then after about
a week, you're going to see the good seeds, you know,
go to the bottom and the ones that aren't viable
will float to the top. And then I spread them
(16:57):
out make sure they're dry. But it's funny because talking
about fermentation our gords. This year, I had given our
neighbors some gourds and punkin seeds to plant in her garden,
and she left the bucket of seeds down in the
rain and she was so upset. She said, they're all
bubbly and they look like they look like they're fermenting.
(17:20):
I said, that's probably a good thing. So we just
threw them in her garden and most of them came up,
So there you go. So yeah, I don't know if
there's a wrong way to do it, but yeah, gords
and punkins. It's fun to save those seeds if you
don't roast the punkin seeds because it's expensive. As you
were talking about a little envelope, you get maybe thirty
(17:40):
forty seeds and think of a punkin. My gosh, what
thousands of seeds in there? So easy to do in
fun for the little ones.
Speaker 3 (17:49):
Yeah.
Speaker 1 (17:50):
Yeah, And sometimes you get something that you don't recognize. Oh,
where a god crossed with another type of gourd or whatever,
and you're like, what is that thing? Which is kind
which is kind of fun sometimes when you get that right,
got about a minute to go here, So it's like
an investment garden. Probably not much left out there. I
would imagine any tomatoes left over.
Speaker 2 (18:10):
Uh you know, we're still getting some cherry tomatoes, the
larger ones that finally started to ripe, and they're all gone.
But as I told you, I just I don't have
the heart yet to pull them out. I'm stretching out
my season and I know it's time to start cleaning
up the garden. Yeah, a few potatoes. Those were in containers.
(18:32):
You'll love that. We're going for the second hurt.
Speaker 1 (18:35):
Do you want to say that again? In containers?
Speaker 2 (18:38):
I like to grow, you know, potatoes and containers are
fun for the little ones, and they are easier to
get than the ground. I'll give you that. But and
the gords and punkins, you know what we got looked
pretty good. So yeah, it's about the end of the
season as far as veggie's and that sort of thing.
Speaker 1 (18:57):
Looking forward to a good fall rita hiking always a pleasure.
Her website is about eating dot com. Be sure and
check it out. To mister Hikenfeld that we said a
hearty hello, mister Hike.
Speaker 2 (19:09):
I will do that and I'll talk to you soon again.
Speaker 1 (19:11):
All right, Rida Hikenfeld again about eating dot Com. Coming
up next build the board. We're gonna talk about fall
native plants Here in the garden with Ron.
Speaker 3 (19:20):
Wilson, Landscaping ladiesier with your personal yard boy. He's in
the garden and he's Ron Wilson. Hey, Gary Sullivan here.
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Our toll free number eight hundred and eight two three
eight two five five. Good morning. I am Ron Wilson,
your personal yard boy talking about yarding, and as I promise,
she is with us this morning. It's always exciting to
have her on our show because it's time for Are
you herbally experienced with our CCP CMA's award winning syndicated journalist,
(00:22):
Appalachian herbal scholar, accredited family herbalist, author, cooking teacher, media personality,
and motivational speaker. She's a regular contributor on Sacred Heart
Radio and on ours as well. iHeartRadio your website about
eating dot com ladies and gentlemen. Let's welcome Rita Nader Hikenfeld. Wow, Wow,
(00:50):
big crowd.
Speaker 2 (00:53):
Well, mister Wilson, that was white an introduction just said real.
Speaker 1 (01:00):
I could have said riots here, yeah, Danny one time.
Danny one time got me and said, it's funny you
typed in the riot, and I said, yeah, I do
that all the time, and that's the way I type it.
For some reason, that's okay.
Speaker 2 (01:13):
That started from day one, and you're you're allowed to
continue it.
Speaker 1 (01:16):
It's just something about that I always type those two
backwards and so I've always called you riot. All right,
it's nice to have on the show. So now we all. Yeah,
Danny's always like, well, riots on the line, and he
knows too, Yes he does. All right, let's guess we
got a lot to talk about today. I know, I know,
first of all, coming up in a little over three weeks,
(01:37):
your big day of the year.
Speaker 2 (01:40):
Hey, yeah, October the first. When that comes on, I
get very excited. I'm getting all my equipment. I was
going to say road ready, but it's really not road ready.
It's flight ready, wouldn't you.
Speaker 1 (01:52):
Say, I would think? So, now, do you have any
new potions for this year for Halloween?
Speaker 2 (01:57):
Well, I'm working on a couple. Would you like to
try him?
Speaker 1 (02:00):
Uh No, but I know mister Hikingfeld does without knowing it.
Speaker 2 (02:05):
Yeah, yeah, Well we'll use him. Excuse me as the
guinea pig as always, and I'll let you know.
Speaker 1 (02:12):
I just think it's always interesting you get that frog
in your throat.
Speaker 2 (02:15):
I know it, and you know I do radio shows
earlier than this, and I don't know, but you use you.
Speaker 1 (02:23):
Use those frogs in your potions, and somehow they make
it in your throat. All right, let's get started. With
that great recipe, your fancy chicken and rice with olives
and saffron, and how do you pronounce.
Speaker 2 (02:34):
That called a rose? However, a rose rice with chicken
and it's it's a one pot dish, really really delicious.
And I know I heard Joe excuse me, he's not
an olive fan. So you could use bell peppers. But
it's an Ecuadorian dish from Latin America. And I think
(03:00):
what makes it different than the regular chicken and rice
is you use saffron. And again those all of those
green olives that are stuff with tomento, but the main
flavor in there is the saffron. And I'm not I
wouldn't say I'm a great saffron lover. I like a
little bit. So this is a really nice dish. If
(03:21):
you're not used to saffron, have never used it. You
think of pie. My friend Bob Hes makes a great
pie dish and it contains saffron, but it's we call
it a spice, but it's actually and you can explain this,
it's actually the stigma the little threads of a type
of autumn crocus. So I always just call them the
(03:44):
little red threads. So maybe you could explain stigma.
Speaker 1 (03:48):
That sounds good.
Speaker 2 (03:49):
That sounds good, so we let to go into all
the all the details. Well good. Anyway, they have to
be harvested by hand in the morning, and it's it's
not that's the kind of crocus that we grow here.
It's a different kind, So don't try and use those
for flavoring. But it in parts a wonderful sort of
a bitter flavor, sort of grassy, and it colors everything
(04:12):
just really bright yellow. And the best saffron is the
threads are really really bright red. But here's the thing.
You usually just don't add it dry to a dish.
It needs to be put in liquid to bloom and
start flavoring the liquid and you know, releasing some of
the color. But anyway, I think this is a great dish.
(04:32):
It has garlics and onion and bay rice and chicken
broth and the chicken. I mean, it's really good and
it's all in one pot. So good for this time
of year.
Speaker 3 (04:43):
Now.
Speaker 1 (04:43):
I like green olives stuff with fimentos. I enjoy those.
Speaker 2 (04:47):
I know, you know, salty about but you like that stuff.
Speaker 1 (04:51):
I'm not a black olive fan, but I do like
stuffed green olives.
Speaker 2 (04:56):
Yeah, I think one time you gave me a stuffed
olive with blue cheese or something. H yes, yeah, all right, anyway,
that's that.
Speaker 1 (05:05):
And by the way, you can buy the saffron bulbs
and plant those. You can't grow those in your garden. Uh,
you know they are available, yeah, you know.
Speaker 2 (05:14):
One time I tried to grow them in my Bible
portion of my garden because when you think of saffron,
it's ancient history, it's it's biblical. And I did get
a few in the autumn, but not nearly enough because
from what I can understand, it takes over seventy thousands
of those threads to make a pound of driving.
Speaker 1 (05:33):
That's that's the point. So you plant those and you
can get them to grow, but the problem is the
harvest is nothing. I mean, you get.
Speaker 2 (05:43):
Some, but you know, not like you not enough, not
enough to bother. Plus they're available with the store. It's
very expensive, but stored in the freezer and just it's
just something fun to use a little bit different in
your cooking.
Speaker 1 (05:56):
So if you like to check out this recipe, go
to our website it's Ron Wilson on line dot com.
Uh and check it out, you know, And it's interesting.
Of course, just about every recipe you give us has
some type of adult beverage in it. Chardonnay wine in
this one.
Speaker 2 (06:13):
I know what you're going to bring up next to
the sweet potato pie or the sweet potato casserole.
Speaker 1 (06:19):
Yeah, well I and then I get a text with
a friend of yours. Uh, and he's holding up a
pretty good size sweet potato there.
Speaker 2 (06:28):
Oh yeah, butcher shar their POTATOA village residents really good
friends in their garden. You would just love their their
backyards like a paradise. But everything they grow grows gargantuan
and he had, he was, they're growing sweet potatoes and
there are some of them are as big as footballs.
But you know, sweet potatoes are so good for you,
(06:49):
and they grow such beautiful ones. I hope they share some.
And you were talking about the sweet potato cats role
for Thanksgiving, weren't you?
Speaker 1 (06:58):
Yes?
Speaker 2 (06:58):
I was, yeah, yeah, And you said pecans.
Speaker 1 (07:02):
And well I just rode back and said pecans and
brown sugar, brown sugar. Yeah, I think it's about all
you need to put in there.
Speaker 2 (07:10):
That's yeah, a little butter, and then I said a
little bourbon, but you know, and then and.
Speaker 1 (07:15):
Then of course you followed up by saying, yeah, I
and a little bourbon.
Speaker 2 (07:18):
Well, it's really good in there. It adds flavor and
it cooks long enough so the alcohol burns out, so
we're good to go.
Speaker 1 (07:26):
Then why would you not Well, never mind, So I
guess I could have just a shot on the side.
Speaker 2 (07:32):
Oh but that wouldn't be right.
Speaker 1 (07:34):
Oh, it wouldn't be flavor.
Speaker 2 (07:35):
It's flavor, okay, all right.
Speaker 1 (07:38):
You know it's amazing how sweet potatoes have come along.
And I mean today folks are baking them just like
a regular baked potato anymore. And you know it used
to be sweet potatoes is one time a year, two
times a year. Now it's something that we seem to
eat every week.
Speaker 2 (07:55):
Oh yeah, and you know we call them yams here,
but the true yam is is.
Speaker 1 (08:00):
That's a tropical Yes.
Speaker 2 (08:03):
Completely different, Yeah, completely different, But we still call sweet potatoes. Yeah. Yeah,
I just sliced them and roast them with a little
red pepper flakes and garlic and olive oil, like sweet
potato coins. Really good. But on Thanksgiving we got to
have the cast role. I'm with you there.
Speaker 1 (08:22):
You know what's interesting is when they used to do
that tomato Parada up at Wilmington College where you go
up and taste all those tomatoes. They had a high
tunnel greenhouse that they were growing other experimenting with a
high tunnel, and they had an area that was about
I don't know, ten feet wide, maybe twenty feet long.
It was a it was two by eights and it
was so it was that deep, and then it was
(08:43):
just a really good soil, really nice lime, and that
was just strictly sweet potatoes that they grew in that box.
And wow, did they get a production in that that
small but area. I mean that thing was loaded with
sweet potatoes, nice size too. And I guess my question
is do we want to pick sweet potatoes when they're smaller?
I mean, you were talking about these things that are huge.
(09:06):
Does it affect the flavor the bigger they get? I mean,
like you know, sometimes things start to get bitter or
crack or whatever.
Speaker 2 (09:13):
Yeah. Well, I think you could grow them pretty big
and you can eat them small too. The flavors and ice,
but they're just there's not much there. It's like a
regular not like a little little spring white potato, you know,
the little fingerlings. Like I like a larger sized baking
potato because you can do more with it. But yeah,
but they're all edible. It's just you know, some people
(09:34):
don't want to pool with the little ones.
Speaker 1 (09:36):
And you know, in our house we always had that
volunteer to pumpkin that comes up in there, I know,
and this year, same thing it came, although it came
up in the bed with a small tree out in
front of this landscape bed this year. But anyway, we
got quite a few pumpkins until the squirrel started eating
them all and found them and they just destroyed them.
But we rescued about six and they were about six
(09:57):
inches in diameter. I say were because we wound up
we did, and Carol wound up baking them and it
was and making She used it to make Miley's dog food.
We make our own dog.
Speaker 2 (10:08):
Food and you know pumpkins, Oh yeah, dogs and pumpkins. Yeah,
that's great nutrition.
Speaker 1 (10:15):
Oh.
Speaker 2 (10:15):
I thought she was gonna bake it for you, but no, no.
Speaker 1 (10:18):
For Miley. And it was amazing the amount of meat
that we got out of those small pie pumpkins.
Speaker 2 (10:24):
Yeah, because their pie pumpkins and their their shell isn't
so thick relevant you know, like the jack O' Lannards
have left flesh in a sticker shell. So well there
you go. I'm sure Miley is licking her chop now
she's gotten so picky.
Speaker 1 (10:37):
You know, you get it? Oh man. Anyway, all right,
let's take a quick break. We come back. We're gonna
jump out into uh Rita's garden find out what's going
on out there. We're talking with Rita Hikenfeld her website
about eating dot com Here in the garden with Ron Wilson,
Green tom or not.
Speaker 3 (10:54):
Ron can help at one eight hundred and eighty two
three talk and they says in the garden with Rod Wilson.
(11:17):
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Speaker 1 (13:19):
Talking to your gardening at eight hundred eight two three
eight two five five Our special guest this morning, Rio
odd Rita Nator Hikenfelder website about eating dot com. So
let's take a walk out into the vegetable garden. Let's
first stop off at the herb garden. Things are going
to seed.
Speaker 2 (13:37):
Oh yeah, yeah, the schiso is going to see the
purple and the green, and you know that volunteers everywhere.
So I've been pulling whole plants out and then drying
the leaves, you know, just for cooking and stews, and
the flavor is really wonderful. I don't know, if you
rub a schiso plant the leaves, it smells a little
(13:58):
bit like common human used a lot in Southwestern and
Mexican even Asian cooking, and a real pretty plant. Some
people think it looks like a purple basil, the purple.
So yeah, if you've got that, harvest those seeds, and
if they're everywhere, you can pull some of those plants
out and then just dry the leaves.
Speaker 1 (14:20):
I believe that is a perilla, if I'm not mistaken.
Speaker 2 (14:23):
Yes, it is.
Speaker 3 (14:24):
Yes, it is so.
Speaker 1 (14:25):
And it's different from the perilla that you plant you'll buy.
I like the mcgilla, parilla, all of those. It's it's
it's in the same family, but it's different. It's used
for culinary purposes and it's very attractive. You kind of
get dinner on a show. But yeah, and watch how
you say it, especially we've had a few.
Speaker 2 (14:46):
It's a little hard to say that.
Speaker 3 (14:48):
She shows there, you go, she show there, you go there.
You got it, all right, And.
Speaker 1 (14:53):
So harvest those by the way, you know, you talk
about harvesting the seeds that are in the garden, you're
gonna you're talking about the she shows and you're talking
about but I know your chives are starting to go
to seed. Now, basil going to seed. Now, what's your
favorite way to store your seeds over the winter, because
I know you do a lot of that and replant
those next year.
Speaker 2 (15:13):
Yeah, you know, interestingly, So I put mine in little
the glass canning jars or like a Mayo jar. If
it's like the spider plant seeds that I have a
lot of. Some people put them in envelopes. How did
you do that when you were a kids. I just
like to make sure they're very, very dry, and then
(15:34):
you know, put them in a jar and tap them
up and keep them in a place that's cool, you know,
away from light. And that's all I do. But a
lot of people still use envelopes.
Speaker 1 (15:45):
Yeah, I think the envelopes still work. As a matter
of fact. You know, sometimes you look at some of
the seed companies, they have those of the Manila envelopes
that they're so that the light can't get through, sa
it stays darker, and they use those and then you're
right the cool dark area. And I know some people
will actually go try to store some of these things
in the refrigerator, and I'm reading more and more about
(16:09):
that's not in most cases the way to go, because
it just may stay too cold in there. Too damp
sometimes for these. So just a nice cool, dark, dryer
situation if you can find a place like that to
store them over and then go from there, and I know,
you know, you go through the process, you save tomato
seeds from your heirlooms, you actually foam them up. Don't
(16:32):
you even get rid of the gum around? Because I
usually just put them on paper towels.
Speaker 2 (16:37):
Yeah, well, a lot of people do that, but I
like to ferment them. Put the seeds in a little
bit of water and it smells bad, so I put
them on the window sill outside and then after about
a week, you're going to see the good seeds, you know,
go to the bottom and the ones that aren't viable
will float to the top. And then I spread them
(16:57):
out make sure they're dry. But it's funny because talking
about fermentation our gords. This year, I had given our
neighbors some gourds and punkin seeds to plant in her garden,
and she left the bucket of seeds down in the
rain and she was so upset. She said, they're all
bubbly and they look like they look like they're fermenting.
(17:20):
I said, that's probably a good thing. So we just
threw them in her garden and most of them came up,
So there you go. So yeah, I don't know if
there's a wrong way to do it, but yeah, gords
and punkins. It's fun to save those seeds if you
don't roast the punkin seeds because it's expensive. As you
were talking about a little envelope, you get maybe thirty
(17:40):
forty seeds and think of a punkin. My gosh, what
thousands of seeds in there? So easy to do in
fun for the little ones.
Speaker 3 (17:49):
Yeah.
Speaker 1 (17:50):
Yeah, And sometimes you get something that you don't recognize. Oh,
where a god crossed with another type of gourd or whatever,
and you're like, what is that thing? Which is kind
which is kind of fun sometimes when you get that right,
got about a minute to go here, So it's like
an investment garden. Probably not much left out there. I
would imagine any tomatoes left over.
Speaker 2 (18:10):
Uh you know, we're still getting some cherry tomatoes, the
larger ones that finally started to ripe, and they're all gone.
But as I told you, I just I don't have
the heart yet to pull them out. I'm stretching out
my season and I know it's time to start cleaning
up the garden. Yeah, a few potatoes. Those were in containers.
(18:32):
You'll love that. We're going for the second hurt.
Speaker 1 (18:35):
Do you want to say that again? In containers?
Speaker 2 (18:38):
I like to grow, you know, potatoes and containers are
fun for the little ones, and they are easier to
get than the ground. I'll give you that. But and
the gords and punkins, you know what we got looked
pretty good. So yeah, it's about the end of the
season as far as veggie's and that sort of thing.
Speaker 1 (18:57):
Looking forward to a good fall rita hiking always a pleasure.
Her website is about eating dot com. Be sure and
check it out. To mister Hikenfeld that we said a
hearty hello, mister Hike.
Speaker 2 (19:09):
I will do that and I'll talk to you soon again.
Speaker 1 (19:11):
All right, Rida Hikenfeld again about eating dot Com. Coming
up next build the board. We're gonna talk about fall
native plants Here in the garden with Ron.
Speaker 3 (19:20):
Wilson, Landscaping ladiesier with your personal yard boy. He's in
the garden and he's Ron Wilson. Hey, Gary Sullivan here.
(19:50):
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