Episode Transcript
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(00:06):
Good morning everybody. Welcome back.I'm Ron Wilson. You're in the garden
and if you'd like to join us, love to have you. Here is
our number, seven nine fifty fivehundred. You can also hit pound five
to fifty on an AT and Tphone. Either way, you're going to
wind up right here in our studios. A kid with the Durgo kid is
in the house. Thanks goodness,Thank goodness. Uh Danny Gleeson. He'll
take your calls, get you linedup. We'll do our best. I'll
answer those guarding questions for you havea tip you want to share, give
(00:29):
us a buzz seven nine fifty fivehundred here at fifty five KRCD talk station.
Our toll free number same as itis every weekend. It's eight hundred
eight two three eight two five five. Good morning. I am Ron Wilson,
your personal yard boy talking about yarding. It is our star studded show
this Thanksgiving weekend. Regulars that wehave on our show throughout the season.
(00:51):
We invited them to be on thismorning for a quick segment just to say
thank you for all that they do. So it is time for are you
verbally experienced with our CZPC M AppleNation, herbal scholar make her strange posts
a part time witch. Do Isay, doctor, doctor, Yes you
do. She's the original Barefoot gardener. Her website about eating dot com ladies
(01:11):
and gentlemen Rita, Nat, Hikeand Field the cod showed they showed up.
Wow. Okay, so don let'slet read it. Talk there we
go. Did you have a wonderfulThanksgiving? Well, we celebrate today because
(01:34):
for years and years Frank and hisfamily, me included, we worked at
the restaurant, the Heritage that heran, so Thursdays were always workday.
So we have ours today. SoI'm glad to talk to you because I
had to get up early anyway,So I got to talk to your mom
Thursday. Now. So oh Iheard about it Thanksgiving digit Oh absolutely born.
(02:00):
Well good. Right in the middleThanksgiving dinner, my sisters, we're
all sitting there, My mom says, Irid, it called me. Well,
of course, we talked to eachother everything. Know that just breaks
her, That just takes her tothe next level. Well, she takes
me to the next level. Shewas cooking some corn and I know we
(02:21):
only have a short segment, butyou know, I talk about who what
we're grateful for just like everyone elsepeople, the people in my life,
including you and your mom, andgoes back so many years, like you
were talking to Ron and then evenJoe when you sing little Joe Strecker,
who is now turning fifty. Ican't believe that. I thought he was
(02:42):
kidding me. Well, you know, time fly Wow. Just makes you
appreciate again not it's not the materialthings. I ran across a little saying
it says, and I love thisbecause I have this ride on my desk.
It says, Contentment is not thefulfillment of what you want, but
the realization of how much you alreadyhave. And isn't that true that the
(03:05):
last year absolutely absolutely no doubt aboutit. Yeah, And again I can't
you know, personally, I can'tthank you enough. You and I,
you know, we go way backto a previous gardening show, way before
this one. Uh and you knowyou look, and you know you and
Joe and I all kind of cametogether at about the same time, and
you know have have done a lottogether through all these years. Of course,
(03:28):
you and I give it a lotof garden talks together and cooking classes.
You've invited me to be a partof those and just had We've had
a lot of fun. Yeah,And you know, don't we always learn
from me to others? Oh yeah, every time time, Yeah, every
time, every time. And youknow you've heard me say some of the
same things and I've heard you duringour talks. But there's always something new
(03:49):
to learn. And it's again,we sort of get a little emotional around
this time of year. But Iam very grateful for all the people in
my life and that load of woodthat we have outside too, for the
woodstove. There you go, I'mhearing pots and pans in the background.
I'm sure that's mister Hikenfeld already workingin the kitchen. Oh gosh, he'd
(04:11):
better be lying in state right now. Hopefully if I hear any noise then
he's where he shouldn't be. Yeah, he's been helping me, he complained.
The other day. I had himcut up all the bread for the
stuff, and so he was like, do I really have to do this?
I said, yeah, you gotto make yourself useful. You're home,
so you know you're part of thecooking brigade. I love it.
(04:33):
Hey, By the way, reada hiking found their websites about eating dot
com your recipe this week and you'llfind out on our website Atron Wilson online
dot com salted maple caramel sauce.And it says, when adding maple syrup,
add a splash of bourbon. Isthat optional? You just do that?
That's just should be natural, right, Well, yeah, this time
of year, it's pretty natural.Yeah, And this is a wonderful recipe
(04:55):
because it makes a great gift fromthe kitchen and it's real quick to make.
Basically, you melt butter in asaucepan, and then you whisk in
some brown sugar and then some whippingcream and just let it boil until it's
about as thick as you want.Then you pour in some maple syrup,
and if you want salted maple caramelsauce, just a couple of pinches of
course sea salt. And then afterall that's all stirred in. That's when
(05:19):
you put a little bourbon, maybesome rum, some cognac, whatever,
and that just brings it to awhole other level. It's great over ice
cream or bread pudding or honestly,you know, if you just need to
take a little spoonful yourself, goahead, you know, I was gonna
say, and I wasn't gonna besilly, but you know, so what
(05:40):
do we use salted maple caramel saucefor? And you're right, there's so
many things you could pour it over. You could even I was thinking sitting
thinking you could have slices of applesand dip it in there. Oh that
would be good. And some peopleare using it to pour in their coffee
too, so yeah, why not. So it's just a fun recipe,
something simple that I wanted to sharesome we're all so busy. Yeah,
(06:00):
and it's a great one and youcan find it at ron Wilson online dot
com. Be sure and check thatout. Also, I have a question
for you and you have to thinkabout or maybe you have an answer.
I don't know, but there's forme. There's one herb that's out there,
and you tell me if I'm rightor wrong here that says Thanksgiving.
And I would say, if there'swarner ab out there, it would be
sage. Absolutely. Why is thatwell, because it goes in the stuffing,
(06:24):
and sage is always associated with Thanksgivingbecause regardless of the other herbs we
use. If again, if youmake stuffing, we put sage in it,
and yeah, it's a Thanksgiving orb. But what people, I think
we talked about this before. Thefresh stage has a stronger flavor than drive.
Usually it's the opposite. So ifyou're going to use it regardless of
(06:46):
anytime during the holidays, use alittle bit of a little less. And
my sage plant one of mine.I have the the Beer Garden, which
is the German version from the BeerGarden Castle and and mister Wilson has great
leaf production, not so much flour, so it's good. But my Chabert
is my mom's old fashioned sage plant. But she gave me eons a go
(07:11):
and she looks a little worse forthe weather sometimes just like maybe I do,
but always comes back. You justtrimmer back in the spring and she's
like a new little plant. Soyeah, sage is wonderful for Thanksgiving.
So I wonder, I wonder howthat I'll start it with sage. I
mean, you know the history ofhow did that show up at you know?
And because it is I mean youthink I just smell sage. I
(07:33):
think Thanksgiving, well, yeah,because it stage is such a traditional herb
and stuffing, especially bread stuffings,and people associated with Turkey because and chicken
too, because you can put sageleaves under the skin. So yeah,
you always. I wonder too sometimeshow different herbs become so associated with different
(07:55):
holidays and such. So, butsage, you're right, it's a it's
a safe holiday for sure. Andfor folks who don't notice that she's talking
about the beer garden, sage,which is a really nice plant, big
leaves. One thing I learned fromRita many years ago is you can take
those leaves and you can actually deepfry, just fry them in a little
olive oil, crisp them up likea potato chip, a little sea salt
(08:16):
on top, and have sage chips, and they're absolutely outstanding. They're delicious.
And you know, sage is sogood for your mind anyway, So
you're doing two good things. Wetalk about health and what we're grateful for
good health, herbs and spices.I don't think there's an herb or spice
on this planet that you have thatyou eat put in your food that doesn't
(08:37):
do your body good, whether it'syour body or your emotional state. So
yeah, those nerves and spices arenecessary. So how's the cherry bounce coming?
Oh? My, gosh. Ijust got it out the other day
because we're having people over today.So it is absolutely delicious. It could
still use a little more time,but very very good. I added more
(09:01):
cherries this year than usual, justto sort of get it going quicker.
So if I would have seen youtoday, I would have brought you something.
I'll save you something. Okay,didn't you do peach one time?
I did? I didn't do thisyear. I couldn't find good peaches.
Yeah, peach bounce with the bourbonand the sugar, Yes, one of
my favorites, and I know it'sone of yours too. It has more
(09:22):
of a mellow flavor, not sosharp as the cherry bounce does. But
of course it's medicinal and a yeah, yeah, strictly medicinal, that's no
doubt about that. Talking with RitaHiking founder website about eating dot com.
So one last thing here, soas I know you're gonna have a huge
spread out there. As Rita HikingFelt stands and looks at the Thanksgiving table,
(09:46):
besides the hamm or the turkey orwhatever the meat is, what do
you what is your focus? Whatis your favorite thing to have on Thanksgiving?
On that table. I can tellyou right away. It's the stuffing
in the gravy because we don't dobread, stuffing or stuffing whatever you want
to call it very much throughout theyear, and the stuffing and the gravy.
(10:07):
And it's delicious, you know,on a sandwich with some turkey later
and yeah, I like I likethat. What about you green onions?
Remember your dad taught? Yes,yes, I do remember you and those
green ikta have green onions on there. You have it for during the Thanksgiving
dinner and then have for the evening. I love to add, you know,
(10:28):
the green onions. But you're right, the stuffing and the gravy,
mashed potatoes and gravy. Mmmm.But it's gotta have green onions on the
side. Well. And you know, doesn't that make your tradition what it
is? It is? Now minesalivating rita hiking fel. Thank you,
Thanks for spending time with this thismorning. I know it's a busy day
(10:48):
for you today with everybody coming over. What time are we supposed to be
there? Uh? You can comearound three to help me every time four?
Yeah, you could. You couldstay to clean up too. They're
always welcome. You never visit uh, you never invite me. Ah,
you just heard it in all right. Hey, thanks you so much for
everything that you do. Thanks forall the years. Look forward to continue
(11:11):
to work with you and share yourexpertise when it comes to the herb garden
and gardening and cooking in the wholenine yards. Thank you so much.
Rita Hikenfeld, Well, mister Wilson, thank you for being my friend.
All right, have a good oneand tell mister Hickenfeld I said hello,
I shall all right, take care. Quick break, we come back.
That's Rita Hikenfeld, of course abouteating dot com. Quick break, we
come back. Phone lines are open. Then at the bottom of the hour,
(11:33):
Barbie Bletcher, the Queen Bee,will find out where she's been over
the last couple of months. Hereall happening in the garden with Ron Wilson
help. So look do it yourself, gardener at one eight hundred eight two
three talk You're in the garden withRon Wilson where money talks Now more from
(11:56):
the Steeve Parents Coordinated Financial Planning Studio. This is fifty five KRZ the talk
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odorexit dot com weekends at nine amon fifty five KRCD talkstation. Hey,
mark you calendar for next weekend.It's the holiday weekend at the Civicgarden Center.
They've got things going on from thethirtieth through the second. Got a
whole schedule every day. They gottreats and festive music, and wine and
hot chocolate and garden themed white elephantswap. It's a family free event.
(14:28):
It's open to the public. It'sit's a good time. For more information,
go to their website Civicgardencenter dot org. That's Civicgardencenter dot org. Welcome
back. You're in the garden withRon Wilson on this Thanksgiving weekend. Eight
hundred eight two three eight two fivefive is our number. Don't forget our
website, Ron Wilson online dot com. And on a serious note, we
(14:48):
do have on there putting your lawnto bed for the winner, some tips
for you to do there. Giftsfrom the kitchen, of course, that's
Rita's recipe. I have a Ire right put together a little thing with
some kind of a theme for Thanksgivingthis year. I kind of said that,
you know, Thanksgiving has changed alot over the years. I went
back and found some old vintage andit's interesting Google this sometimes crazy some old
(15:11):
ads, paper ads, newspaper ads, magazine ads for the holidays, for
Christmas especially and Thanksgiving, and it'samazing how cigarette manufacturers bud Weiser was a
big sponsor beer and stuff for allof these ads. It was crazy.
And then of course I pulled upa few A and P and Marsh grocery
store ads. Turkeys were like thirtynine cents a pound or something like that.
(15:35):
Anyway, kind of nostalgic to lookback, you know at some of
those things. It's some facts andfigures on there for you as well.
You can find that on that againat Ron Wilson online dot com. And
don't forget our Facebook page. Itgoes all the time of course, and
on Saturday mornings a little chat goingon there as well, and it's in
the garden with Ron Wilson, sobe sure and check that out as well.
(15:56):
For the folks of you that plantedmoms this fall and you are interested
in having them come back next year, which can be kind of tough planting
mums garden mums in the fall,and reason being is they're grown specifically for
flowering in the fall. They putall the energy into the foliage into that
flower. We plant them in theground late in the season, they don't
(16:18):
get rooted in very well. Wehave tency to forget about watering them,
et cetera, et cetera, andthey don't come back the next year.
And in some cases some growers growthem just for the color and not for
the heartiness, which is what we'vereally gone to a lot and a lot
of garden centers today, and that'swhy they're labeled as garden mums. So
you can always check with your localgarden center who's selling those to find out
(16:40):
whether their hardy varieties or not.But you know, it can be a
little bit difficult sometimes. So ifyou're trying to get those overwinter, you've
got a couple options. Here oneis and this is very successful. If
you put them in the ground,chances are they really haven't rooted in.
That's one of the problems you getinto over the winter. Haven't rooted in
well. They can freeze and thawand the heave up out of the ground.
(17:00):
You could pull those out, putthem back in their pot, and
put that plant pot in all inan unheated garage or unheated shed, over
the winter, bring that back outin the springtime. Cut the old foliage
off, leave that on by theway, cut that off, plant them
outside. That pretty well brings themthrough the winter season. You plant them
in the spring, assuming they're heartyselection and that gives them all season to
(17:21):
get rooted in and ready to gofor you. Now, remember those are
forced to flour in the fall,so you have to trim or pinch your
mom's up till about the fourth ofJuly to keep them from flowering. Takes
about six weeks for the buds toset, and then you've got those buds
on there by you know, Septemberand October. But you know, either
(17:41):
do that over winter them in aunheated garage or shed, or make sure
you sheer off, get rid ofall the old foliage, but leave the
or the old flowers, but leavethe foliage on there. Let it turn
brown, just leave it there,leave it over the wintertime. Maultch them.
Once that's totally turned brown. Multchthat for the winter season, and
again making sure you've watered it rightup to the end of the season,
(18:03):
watering it to that point and thenand the multi on the top. And
then let them go and in thespringtime, pull that mulch back, pull
the old foliage off, and hopefullyyou are good to go as far as
getting into overwinter. So that's agood way to try to get them to
go if you've had not good successotherwise planning them this time. You know
this late in the season, andagain, like I say, stick them
(18:26):
in an unheated garage or shed.A lot of times they come through with
flying colors. You pull them outin the springtime, throw them in the
ground, plan them properly, watermenwell, and they'll grow all summer for
you. But you gotta pinch themto make sure they don't flower too early,
and they do flour for you into fall, So keep that in
mind as well. The other thingis I had a couple of emails this
week saying, hey, you know, a couple of weeks ago, they
(18:47):
we got some frosts and freeze twoor three or four cause my bananas to
uh, my hardy bananas to dieback a lot of the foliage and all.
So I went ahead and cut themoff, most of them in for
the winter. Now all of asudden they're popping back up again. What
do I do? Well, that'sthe unfortunate thing of maybe malching sometimes a
little bit too early. We letthese one or two day cold snaps kind
(19:11):
of confuse us a little bit.And as a matter of fact, you
remember a few weeks ago, Iwas talking about taking the cannas out of
our container plantings. They had alreadythey had been frozen on the top from
a couple good frosts at nighttime,but they had already started to regrow because
it's been so warm. As amatter of fact, I've seen a couple
of areas where nimblewell had browned outin our yard on the edges and was
(19:32):
already starting to green back up again. You have to be cautious not to
maulch too early in the fall,because next thing you know, if it
stays warm, these plants are poppingback up out of the ground. So
what do you do nothing, pullthem, aulch away, let them sit
there and do their thing. Eventually, it's going to get cold, like
we're going to get some cold weatherhere coming up over the next few days.
That'll take that back to the ground. Once we get the soil temperatures
(19:55):
here, I go back to thesoil temperatures down into the upper thirties,
lower forties consistently. Get it intothe thirties. Then you can start looking
at mulching. Those over looking atmulching in the strawberries, looking at the
multing back the bananas mulching. Youknow that putting the roses away same way.
Get the soil temperatures down into theupper thirties low forties consistently. Then
(20:17):
we look to do that to putthem away for the winter season. Quick
break, we come back the QueenBee Barbie Bletcher in the house. Here
in the garden. Ron Wilson GodGardening Questions. Ron has the answeres at
(20:37):
one eight hundred eighty two three TalkYou're in the gardens with Rod Wilson.
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fifty five KRC the talk station.Here is your ninth first yardening forecast on
(22:06):
this Thanksgiving weekend, mostly Sunday today. I have around forty seven on Sunday
chance of rain and snow, earlyhip turning to all rain forty seven on
Monday, sunny thirty eight Tuesday sunny, thirty nine degrees seven four nine fifty
five hundred here at fifty five KRCDTalk station. Welcome back. You're in
the garden with Ron Wilson again thattoll free number eight hundred eight two three
(22:27):
eight two five five talking. Well, it's our star studded weekend this weekend,
talking with the folks that have beensomewhat regulars on our shows throughout the
years, and we appreciating them,thankful for all of their expertise. Our
next special guests. Haven't heard fromher for a little while. You're gonna
explain to you why she has informedus about bees, both honey bees and
(22:49):
navy bees for many years now,really brought it to focus. I have
learned more every time I talk tothis lady than ever when it comes to
bees. The one, the only, our own Queen Bee, Barbie Blecher.
Oh, thank you think wow,all your bee fans are here today,
(23:11):
So Barbie Bletcher, they were buzzing. It's been it's been a buzz
all morning waiting for Barbie Blecher.So we haven't heard from you for a
little while, and uh, cometo find out you've made some changes I
did. I I have retired fromODA. You're not old enough to retire.
(23:34):
Well I did anyway, time Idid it. Yeah, I did
it, Yes, I did it. Good. So so you and they
go ahead. Oh, retirement ishighly underrated. Oh yeah, yeah,
sounds good right, Yeah for beinga working girl, a workaholic. It's
(24:00):
very nice change. So you areenjoying the retirement. But I know that
you know you're not going to justsit there and be retired. Because you
and I have of course been talkingover the last couple of weeks. You
actually are going to become a consultantfor the bee and insect and disease issues
out there. Yes, I wantto do what I've always liked to do.
(24:22):
I want to help people solve problemsin their yard, yard and garden.
I want to help bee keepers solveproblems with their hives, do some
mentoring, and try to make atleast a couple of pennies along the way.
Well sure, but you know sharingthat expertise. Of course, you've
got so many years of it,and of course everybody loves working with Barbie
(24:45):
Bletcher when they get together with you. So you know, what a great
thing to be a consultant and beavailable for folks to hire you to come
out and help consult with getting I'massuming even getting started in the honeybee business
or whatever, to help absolutely guideyou through and of course you over the
years, a lot of folks don'trealize this. You are were not only
(25:06):
the Ohio State Apers but also stateentomologist, so you're also working with all
the insect issues out there and kindof keeping Buggy Joe in check. Yeah
that was hard Shutler for a year, So that was Ye, he's a
challenge, yeah really, and ofcourse working at the the clinic the labs
there making diagnosis and also you've beendoing this for a long long time,
(25:30):
lots of experience, lots of knowledge. So now you get to go out
and share with everybody you know asa as a private consultant. And I
think it's pretty darnk, pretty darncool. It's gonna be a lot of
fun. Yeah. So we weuh yeah, so we we congratulate you
for your retirement and everything you've doneup to this point, and now we
look forward and you know, wishyou the best with with being the consultant
(25:52):
as well. So let's kind oftake a quick look first of all,
before I ask you about Thanksgiving.Let's take a look at the bees,
because obviously you're still in touch what'sgoing on out there. As you know,
we get into this fall season.It has for the most part in
Ohio and a lot of other areasas well, been fairly dry. It's
been still very warm, just kindof almost like it was last year.
(26:14):
How the bees doing in a situationlike this, Well, you know,
it's tough run because of all theflowers have stopped, you know, months
ago, so there's no new foodout there. So what the bees are
doing is they're robbing from each other. They're stealing honey and pollen from other
colonies that are weaker. So wereally have to watch our hives. A
(26:40):
colony that could have been as heavyas could be, you know, back
in the beginning of September, itmay not be empty. So a lot
of beekeepers are feeding their bees.Obviously, if you have you know,
thirty thousand colonies, that's hard todo. But somehow or other, we
need to keep those colonies fed,so that that's the one thing, because
(27:03):
otherwise they're gonna end up with nohoney in the middle of the wintertime.
You can't really feed them as well. Then you can give them like solid
blocks of sugar, but you can'tgive them any kind of liquid supplement like
a nectar or something for them toconsume or at a store. Also of
aura mites, ur mites are actuallybuilding up faster now than they do during
(27:26):
the summertime. And I've had someboth hobby and sideline or beekeepers as well
as some commercial beekeepers telling me thatthey've already had a huge loss from aura
mites. Really, so why dothey build up this time of the year.
There's fewer there's more mites per be, so the mites have slowly been
building up all summer long. Peoplewill beekeepers will treat their bees to knock
(27:52):
the mites down, but for whateverreason, the mites really start to build
up in September. So there's usuallythey triple their population every two weeks.
There's three times more mites every twoweeks because each female mite is going to
have at least two or three childrenthat will you know, come out of
each cell, so they reproduce quickly. But also because the bees are robbing
(28:18):
each other, these mites hitchhike onthe bees from one hive to another,
and the fact of University of Marylanddid a study one time where they kept
these colonies free of mites and theyput brushes on the entrance. They are
actually able to capture all the mitesthat were coming off the bees as they
were coming in and out of thehives. Really, so that was the
(28:41):
time that the might population increased.The highest was in October. Wow.
So they're continuing to I mean,you know, you kind of keep me
updated there and send me some things. They are continuing to work on new
controls for this roamte and of coursethat is kind of the major issue you
out there as far as affecting ourhoneybee colonies. Where do we stand on
(29:04):
that at this stage. Well,there are some new products down the pike,
but they're not here yet. They'retrying to get away from these heavy
chemicals, the synthetic chemicals that haveyou know, some kind of lasting effect
on the bees as well, becauseall that you know, bees wax,
you know, absorbs all kinds ofchemical compounds, carbon compounds, So you're
(29:27):
trying to use a product that's nothard on the bees, but yeah,
it's hard on the mites. It'spretty hard, difficult. So they're trying
to get away from synthetic chemicals anduse more organic products. But it's hard.
It takes I think it takes tenyears of testing with EPA just to
be able to get one product onthe market. Wow. So but I
(29:48):
know that a lot of a lotof time. Yeah, a lot of
research going on with that. Istill think back, you know, Barb,
when you and I first started reallystarted having you on the show on
a regular basis. I mean thatwas I'm going to I guess seven eighty
when was it. So it's beena long time that we've had you on
here, you know. And ofcourse we first started getting together because of
the colony collapse disorder, and thatwas the buzz back then as the colony
(30:12):
collapse disorder of what was causing theissue. And of course since then,
so much great research has been done. We've discovered we I say we,
but you know, it's been discoveredso many great things about the bees and
the not only the honey bees,but the native bees as well, and
it continues on. It's just amazingwhat you have learned, I have learned,
(30:33):
things have been found over the lastten or fifteen years. It's amazing
how much research is being done everyday. It's just incredible, which is
a great thing. Yeah. Absolutely, Talking with Barbie Bletcher, she is
our queen Bee. She's retired,she's no longer our state apist, but
she's going to come back in thein the late winter in the early spring
(30:56):
as a private consultant, which Ithink is absolutely outstanding, which I think
is great. So, you know, overall for the bees this year,
what do you think do we do? Okay, I think your area down
in southern Ohio was drier than therest of Ohio. Yes, where we
had good moisture, we had alonger fall flow of flowers, but you
(31:19):
know, one set, one setonce the aster and the golden rod is
gone, they're done. So ifyou don't have a good fall flow,
and even the far east edge ofOhio had a fairly dry fall, that's
it for fresh food for them.So I think overall, I think our
(31:40):
losses will be better than some otheryears. But it really worries me to
have commercial beekeepers tell me they havea forty five percent loss that that could
that bothers me because they know whatthey're doing. Yeah, and that's that's
that's expensive and it's not Yeah,it's and it's hard to recover for that.
Yes it is. Yeah, talkingwith Barbier. Go ahead, Barbie
(32:04):
Blecher our queen Bee and haven't hadher on for a while, but kind
of going through a retiring now tryingto her new avenue, her new path
being a consultant, which I thinkis going to be outstanding. Do me
a favor. We're gonna have togo. I got a couple of things
for you. One is got aquestion for you about Thanksgiving. But after
we get past the holidays, getinto January, there's a lot of classes
that will be coming up and alllet's get back in touch and you can
(32:25):
kind of help it. Share withus classes and start giving a direction of
what folks can do as far aspossibly if they're interested in getting things set
up, direct us that way aswell. So we'll talk to you after
we get through the holiday season.But Barbie but Butcher, and I know
you enjoy eating and you love food. As you look at that Thanksgiving table,
besides the ham and the turkey,what is barb Bletcher focus on?
(32:51):
You know, I love homegrown butternutsquash. I've had a pretty decent garden
this year, or we've had adecent garden this year. I love pumpkin
pie. You can't beat pumpkin piefor dessert. But yeah, the squashes.
And I'm thankful for the friends andfamily who have gotten me to where
(33:12):
I am today. Oh no,we were all thankful for our friends and
families. And I'm thankful so muchfor you and all you've taught me and
everybody on this show, all thegreat information. And I look forward to
continuing to move forward and continuing tolearn more from Barbie Bletcher, our queen
Bee, and you know, stayin touch with you. As far as
your new venture as a personal consultant. I think it's going to be pretty
(33:32):
darn cool. So we'll get backin touch after the holiday season and start
getting folks fired up for the springseason. Maybe you want to even get
them out there and get them setup with some highs. But we'll learn
more from Barbie Bletcher. Thanks forjoining us this morning. Happy Thanksgiving weekend,
and we will talk to you intwenty twenty four. Happy Thanksgiving to
(33:52):
you, and I'm very thankful foryou Ron and all the support you've given
us. Absolutely our pleasure, Barbie, have a great weekend. Two all
right, Bye? Bye, BarbieGiving, It's back at you, Barbie
Butcher, the Queen Bee, oneof the Three Stingers. Someday I have
the Three Stingers in the studio.It will be the craziest show ever.
(34:14):
Trust me. Eight hundred eight twothree eight two five five. Coming up
at the top of the hour.Monica Brubaker, the Wild Winged Wonder Here
in the Garden with Ron Wilson.Landscaping made easier with your personal yard Boy.
He's in the garden and he's RonWilson. All the news and the
views of Brian Thomas. Monday morningat five on fifty five KRC, the
(34:37):
talk station. Jaws, the JustAdd Water System has a household cleaning caddy
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That's dice Coatings dot com. It'sany of your favorite shows. Get
the podcast on the iHeartRadio app atfifty five KRC dot com. Oh,
it's the Hot two Saturday here onfifty five KRC. Here's the lineup.
Nine o'clock Gary Sullivan for the bestknown repair and home improvement. One o'clock
Dale Donovan and the Car Show.Then we have a weekend dive Victor Gray,
(36:07):
Sean Hannity. Hey, it allhappens right here on fifty five KRC,
the talk station. Welcome back herein the Garden with Ron Wilson,
happy Thanksgiving weekend. Don't forget ourwebsite. It's Ron Wilson online dot com.
By the way, if you goon there, we've got a tip
sheet on putting your lawn to bedfor winter. That's for cool season grasses,
(36:28):
which I do want to remind youit's still growing. Ours is still
growing, and of course leaves continueto fall a little bit here and there.
So you want to keep mowing untilyour lawn officially stops growing. And
there's always that, you know,do I lower that mower blade down,
you know, a notch or sofor that last mowing to mow it a
little bit lower. Sometimes they willdo that in areas that get a lot
(36:52):
of snowfall, just to make surewe don't have extra grass blades that can
lay over and develop snowmold, thattype of thing. If you mow until
the lawn literally stops growing, youshould be good to go. Keep it
at the same height that you normallymow. If on that last bowing or
two you want to take it downone notch, just one nuch, you
(37:13):
know, like a half an edge, you're an inch most go for it.
That's it's okay, it's not goingto hurt anything. You don't have
to again, as long as youkeep mowing as it's growing, and then
go from there. In southern Ohioright now, as warm as it's been,
we've still been spot treating for weeds, believe it or not, up
until this week. Now next weekit's going to get a little bit cooler,
(37:36):
and most of the lawn weed killersdon't work in cooler temperatures. Bonney's
weed Beater Ultra and fur Loan's weedfree Zone will work down to forty five
degrees. But we're kind of gettingon the edge of eh, you know,
probably time to stop. And oncethe lawn is pretty much stopped growing,
you know, I don't you know, at that point we pretty well
stop feeding as well. So againSouthern Ohio probably could get off, you
(38:00):
know, with a one more feedingyou get up and where it's a little
bit colder, pretty well have stoppedfeeding at this stage in the game.
And again we're talking about cool seasonedlawns, So keep that up as well.
And those leaves that are falling,keep mowing them back into the turf,
grind them up, put them backinto the turf, or collect them
up. Remember, we don't wantto leave those laying on the lawn as
(38:20):
we go through the winter season.One more thing real quick before we go
back to the gardening phone lines.We're going to go to Virginia critters over
the wintertime deer protection. If youhaven't protected your tree trunks for a buck
rub, be sure and get thetree trunk protectors on there. But the
other thing those tree trunk protectors cando for those smaller trees, smooth skin
(38:40):
bark trees. A lot of timesat the base, you know, rabbits
can chew on that voles and micecan chew on that bark as well.
They like doing that during the wintertime. So when you put a tree trunk
protector around the trunk of the treefor a deer repellent, it can also
be helping you with the critter repellentto keep them away from the trunk of
(39:01):
that tree. So that's another oneof as many reasons why we keep the
mult pulled away so it looks likea donut, so there's no mulch up
to the trunk. Otherwise mice andvoles can just stay in that mulch,
go right up to the side ofthe tree chew on it. Take all
the bark off and never be exposedto predators or anything because they're underneath the
mulch. Keep it pulled away,tree trunk protector for rabbits, voles,
(39:27):
mice, and deer. And Iwouldn't even hesitate putting a little mill organite
around that plant because mill organite canact as a natural repellent for deer,
especially sometimes rabbits, you know,but it helps to keep the smell just
to help them move away as well. So do keep that in mind,
keep those protected as we go intothe winter season. To Virginia we go
(39:49):
and good morning, Hello, misterWilson. How are we this morning?
Fine? Did you have a greatThanksgiving? Never great if I don't spend
it with my sons and I didn't. Yeah, let's see you get it.
If you can't get together with thefamily, you know it is.
(40:12):
I totally understand that, no doubtabout it. We did have a phenomenal
honey baked ham. However, ohthere you go. Now do you like
that better when it's for the Thanksgivingdinner or for sandwiches later? Both?
Both? You got it? Miraclewhip or mayo or mustard? Oh gosh,
(40:37):
mayo. Helman's Helmans only Helmans.I figured you'd be a Duke's mayonnaise.
Duke and Helman are the same,are they pretty much? Yeah?
I was a food tester. Thatwould be fun. Yes. So all
(40:58):
right, well let's good here forThanksgiving. We always appreciate you calling and
I love you both. All right, take care, we love you.
Have a happy Thanksgiving weekend. Goodtalking with you. Got about a minute
and a half to go. Paulfrom Wadsworth. Paul from Wadsworth got about
a minute and a half to go. Oh, sure there you are.
(41:20):
How you doing, run? I'mgood. I heard it. I heard
it was the regular show, soI forget away. I'll better chime in.
So there you go, Absolutely youdo. I couldn't be any better.
Oh man twenty six up here thismorning. But Sonny, I'm loving
it. Are you getting some snow? I understand you may be in that
little bit of a snowbell coming uphere in the next day or two.
(41:42):
We're gonna get it. Yeah,a little bit. But uh, you
know, it's like you said,been putting us along to bed and clean
up the last little bit of leaveson us, stragglers and what have you.
You know, my bald cypress isstill beautifully copper brown. It still
has most of its leaves, ofcourse, all changed. But uh,
you know that's how the cypresses arethis year. You know, that's that's
one of those I'm good. Youknow that's one of those plants that and
(42:04):
and and don redwood that the needlesare spectacular for fall color. And it
lasts a long time, so youget some of that that bronzy you know,
orangey bronze color is spectacular on bothof them. Hey, we got
to go, Paul. Thanks thanksfor chying in on this Thanksgiving weekend,
all right, take care. Comingup next the wild Winged Wonder Monica Brubaker
(42:25):
for wild Wings Unlimited. Uh,and the wild Bird's Unlimited. She's a
wild winger. And then at thebottom of the hour, our southern gardener
Gary Bachman will join us this morning, and then after Gary in the next
to half hour, Gary Sullivan's two. Gary's in a row. I don't
know that we can handle it.You may be saying, where is Buggy
Joe Boggins and all of this.We're not sure he's on vacation. Uh,
(42:49):
he's traveling this morning, so wasn'table to talk to us. But
he's traveling somewhere and his goal isto get wherever he is going, settled
into the recliner, eating appetizers anddrinking whatever by twelve o'clock for the big
game, Ohio State versus Michigan.So he'll be there, He'll be there,
you know it. Quick break,we come back the Wild Wing Wonder.
Monica Brubaker Here in the Garden withRon Wilson. How is your garden
(43:16):
growing? Call Ron now at oneeight hundred eighty two three Talk you're listening
to In the Garden with Ron Wilson. The best way to wake up in
the morning, A hot cup ofcoffee and Brian Thomas Monday Morning at five
on fifty five KRC, the talkstation
Good morning everybody. Welcome back.I'm Ron Wilson. You're in the garden
and if you'd like to join us, love to have you. Here is
our number, seven nine fifty fivehundred. You can also hit pound five
to fifty on an AT and Tphone. Either way, you're going to
wind up right here in our studios. A kid with the Durgo kid is
in the house. Thanks goodness,Thank goodness. Uh Danny Gleeson. He'll
take your calls, get you linedup. We'll do our best. I'll
answer those guarding questions for you havea tip you want to share, give
(00:29):
us a buzz seven nine fifty fivehundred here at fifty five KRCD talk station.
Our toll free number same as itis every weekend. It's eight hundred
eight two three eight two five five. Good morning. I am Ron Wilson,
your personal yard boy talking about yarding. It is our star studded show
this Thanksgiving weekend. Regulars that wehave on our show throughout the season.
(00:51):
We invited them to be on thismorning for a quick segment just to say
thank you for all that they do. So it is time for are you
verbally experienced with our CZPC M AppleNation, herbal scholar make her strange posts
a part time witch. Do Isay, doctor, doctor, Yes you
do. She's the original Barefoot gardener. Her website about eating dot com ladies
(01:11):
and gentlemen Rita, Nat, Hikeand Field the cod showed they showed up.
Wow. Okay, so don let'slet read it. Talk there we
go. Did you have a wonderfulThanksgiving? Well, we celebrate today because
(01:34):
for years and years Frank and hisfamily, me included, we worked at
the restaurant, the Heritage that heran, so Thursdays were always workday.
So we have ours today. SoI'm glad to talk to you because I
had to get up early anyway,So I got to talk to your mom
Thursday. Now. So oh Iheard about it Thanksgiving digit Oh absolutely born.
(02:00):
Well good. Right in the middleThanksgiving dinner, my sisters, we're
all sitting there, My mom says, Irid, it called me. Well,
of course, we talked to eachother everything. Know that just breaks
her, That just takes her tothe next level. Well, she takes
me to the next level. Shewas cooking some corn and I know we
(02:21):
only have a short segment, butyou know, I talk about who what
we're grateful for just like everyone elsepeople, the people in my life,
including you and your mom, andgoes back so many years, like you
were talking to Ron and then evenJoe when you sing little Joe Strecker,
who is now turning fifty. Ican't believe that. I thought he was
(02:42):
kidding me. Well, you know, time fly Wow. Just makes you
appreciate again not it's not the materialthings. I ran across a little saying
it says, and I love thisbecause I have this ride on my desk.
It says, Contentment is not thefulfillment of what you want, but
the realization of how much you alreadyhave. And isn't that true that the
(03:05):
last year absolutely absolutely no doubt aboutit. Yeah, And again I can't
you know, personally, I can'tthank you enough. You and I,
you know, we go way backto a previous gardening show, way before
this one. Uh and you knowyou look, and you know you and
Joe and I all kind of cametogether at about the same time, and
you know have have done a lottogether through all these years. Of course,
(03:28):
you and I give it a lotof garden talks together and cooking classes.
You've invited me to be a partof those and just had We've had
a lot of fun. Yeah,And you know, don't we always learn
from me to others? Oh yeah, every time time, Yeah, every
time, every time. And youknow you've heard me say some of the
same things and I've heard you duringour talks. But there's always something new
(03:49):
to learn. And it's again,we sort of get a little emotional around
this time of year. But Iam very grateful for all the people in
my life and that load of woodthat we have outside too, for the
woodstove. There you go, I'mhearing pots and pans in the background.
I'm sure that's mister Hikenfeld already workingin the kitchen. Oh gosh, he'd
(04:11):
better be lying in state right now. Hopefully if I hear any noise then
he's where he shouldn't be. Yeah, he's been helping me, he complained.
The other day. I had himcut up all the bread for the
stuff, and so he was like, do I really have to do this?
I said, yeah, you gotto make yourself useful. You're home,
so you know you're part of thecooking brigade. I love it.
(04:33):
Hey, By the way, reada hiking found their websites about eating dot
com your recipe this week and you'llfind out on our website Atron Wilson online
dot com salted maple caramel sauce.And it says, when adding maple syrup,
add a splash of bourbon. Isthat optional? You just do that?
That's just should be natural, right, Well, yeah, this time
of year, it's pretty natural.Yeah, And this is a wonderful recipe
(04:55):
because it makes a great gift fromthe kitchen and it's real quick to make.
Basically, you melt butter in asaucepan, and then you whisk in
some brown sugar and then some whippingcream and just let it boil until it's
about as thick as you want.Then you pour in some maple syrup,
and if you want salted maple caramelsauce, just a couple of pinches of
course sea salt. And then afterall that's all stirred in. That's when
(05:19):
you put a little bourbon, maybesome rum, some cognac, whatever,
and that just brings it to awhole other level. It's great over ice
cream or bread pudding or honestly,you know, if you just need to
take a little spoonful yourself, goahead, you know, I was gonna
say, and I wasn't gonna besilly, but you know, so what
(05:40):
do we use salted maple caramel saucefor? And you're right, there's so
many things you could pour it over. You could even I was thinking sitting
thinking you could have slices of applesand dip it in there. Oh that
would be good. And some peopleare using it to pour in their coffee
too, so yeah, why not. So it's just a fun recipe,
something simple that I wanted to sharesome we're all so busy. Yeah,
(06:00):
and it's a great one and youcan find it at ron Wilson online dot
com. Be sure and check thatout. Also, I have a question
for you and you have to thinkabout or maybe you have an answer.
I don't know, but there's forme. There's one herb that's out there,
and you tell me if I'm rightor wrong here that says Thanksgiving.
And I would say, if there'swarner ab out there, it would be
sage. Absolutely. Why is thatwell, because it goes in the stuffing,
(06:24):
and sage is always associated with Thanksgivingbecause regardless of the other herbs we
use. If again, if youmake stuffing, we put sage in it,
and yeah, it's a Thanksgiving orb. But what people, I think
we talked about this before. Thefresh stage has a stronger flavor than drive.
Usually it's the opposite. So ifyou're going to use it regardless of
(06:46):
anytime during the holidays, use alittle bit of a little less. And
my sage plant one of mine.I have the the Beer Garden, which
is the German version from the BeerGarden Castle and and mister Wilson has great
leaf production, not so much flour, so it's good. But my Chabert
is my mom's old fashioned sage plant. But she gave me eons a go
(07:11):
and she looks a little worse forthe weather sometimes just like maybe I do,
but always comes back. You justtrimmer back in the spring and she's
like a new little plant. Soyeah, sage is wonderful for Thanksgiving.
So I wonder, I wonder howthat I'll start it with sage. I
mean, you know the history ofhow did that show up at you know?
And because it is I mean youthink I just smell sage. I
(07:33):
think Thanksgiving, well, yeah,because it stage is such a traditional herb
and stuffing, especially bread stuffings,and people associated with Turkey because and chicken
too, because you can put sageleaves under the skin. So yeah,
you always. I wonder too sometimeshow different herbs become so associated with different
(07:55):
holidays and such. So, butsage, you're right, it's a it's
a safe holiday for sure. Andfor folks who don't notice that she's talking
about the beer garden, sage,which is a really nice plant, big
leaves. One thing I learned fromRita many years ago is you can take
those leaves and you can actually deepfry, just fry them in a little
olive oil, crisp them up likea potato chip, a little sea salt
(08:16):
on top, and have sage chips, and they're absolutely outstanding. They're delicious.
And you know, sage is sogood for your mind anyway, So
you're doing two good things. Wetalk about health and what we're grateful for
good health, herbs and spices.I don't think there's an herb or spice
on this planet that you have thatyou eat put in your food that doesn't
(08:37):
do your body good, whether it'syour body or your emotional state. So
yeah, those nerves and spices arenecessary. So how's the cherry bounce coming?
Oh? My, gosh. Ijust got it out the other day
because we're having people over today.So it is absolutely delicious. It could
still use a little more time,but very very good. I added more
(09:01):
cherries this year than usual, justto sort of get it going quicker.
So if I would have seen youtoday, I would have brought you something.
I'll save you something. Okay,didn't you do peach one time?
I did? I didn't do thisyear. I couldn't find good peaches.
Yeah, peach bounce with the bourbonand the sugar, Yes, one of
my favorites, and I know it'sone of yours too. It has more
(09:22):
of a mellow flavor, not sosharp as the cherry bounce does. But
of course it's medicinal and a yeah, yeah, strictly medicinal, that's no
doubt about that. Talking with RitaHiking founder website about eating dot com.
So one last thing here, soas I know you're gonna have a huge
spread out there. As Rita HikingFelt stands and looks at the Thanksgiving table,
(09:46):
besides the hamm or the turkey orwhatever the meat is, what do
you what is your focus? Whatis your favorite thing to have on Thanksgiving?
On that table. I can tellyou right away. It's the stuffing
in the gravy because we don't dobread, stuffing or stuffing whatever you want
to call it very much throughout theyear, and the stuffing and the gravy.
(10:07):
And it's delicious, you know,on a sandwich with some turkey later
and yeah, I like I likethat. What about you green onions?
Remember your dad taught? Yes,yes, I do remember you and those
green ikta have green onions on there. You have it for during the Thanksgiving
dinner and then have for the evening. I love to add, you know,
(10:28):
the green onions. But you're right, the stuffing and the gravy,
mashed potatoes and gravy. Mmmm.But it's gotta have green onions on the
side. Well. And you know, doesn't that make your tradition what it
is? It is? Now minesalivating rita hiking fel. Thank you,
Thanks for spending time with this thismorning. I know it's a busy day
(10:48):
for you today with everybody coming over. What time are we supposed to be
there? Uh? You can comearound three to help me every time four?
Yeah, you could. You couldstay to clean up too. They're
always welcome. You never visit uh, you never invite me. Ah,
you just heard it in all right. Hey, thanks you so much for
everything that you do. Thanks forall the years. Look forward to continue
(11:11):
to work with you and share yourexpertise when it comes to the herb garden
and gardening and cooking in the wholenine yards. Thank you so much.
Rita Hikenfeld, Well, mister Wilson, thank you for being my friend.
All right, have a good oneand tell mister Hickenfeld I said hello,
I shall all right, take care. Quick break, we come back.
That's Rita Hikenfeld, of course abouteating dot com. Quick break, we
come back. Phone lines are open. Then at the bottom of the hour,
(11:33):
Barbie Bletcher, the Queen Bee,will find out where she's been over
the last couple of months. Hereall happening in the garden with Ron Wilson
help. So look do it yourself, gardener at one eight hundred eight two
three talk You're in the garden withRon Wilson where money talks Now more from
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odorexit dot com weekends at nine amon fifty five KRCD talkstation. Hey,
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They've got things going on from thethirtieth through the second. Got a
whole schedule every day. They gottreats and festive music, and wine and
hot chocolate and garden themed white elephantswap. It's a family free event.
(14:28):
It's open to the public. It'sit's a good time. For more information,
go to their website Civicgardencenter dot org. That's Civicgardencenter dot org. Welcome
back. You're in the garden withRon Wilson on this Thanksgiving weekend. Eight
hundred eight two three eight two fivefive is our number. Don't forget our
website, Ron Wilson online dot com. And on a serious note, we
(14:48):
do have on there putting your lawnto bed for the winner, some tips
for you to do there. Giftsfrom the kitchen, of course, that's
Rita's recipe. I have a Ire right put together a little thing with
some kind of a theme for Thanksgivingthis year. I kind of said that,
you know, Thanksgiving has changed alot over the years. I went
back and found some old vintage andit's interesting Google this sometimes crazy some old
(15:11):
ads, paper ads, newspaper ads, magazine ads for the holidays, for
Christmas especially and Thanksgiving, and it'samazing how cigarette manufacturers bud Weiser was a
big sponsor beer and stuff for allof these ads. It was crazy.
And then of course I pulled upa few A and P and Marsh grocery
store ads. Turkeys were like thirtynine cents a pound or something like that.
(15:35):
Anyway, kind of nostalgic to lookback, you know at some of
those things. It's some facts andfigures on there for you as well.
You can find that on that againat Ron Wilson online dot com. And
don't forget our Facebook page. Itgoes all the time of course, and
on Saturday mornings a little chat goingon there as well, and it's in
the garden with Ron Wilson, sobe sure and check that out as well.
(15:56):
For the folks of you that plantedmoms this fall and you are interested
in having them come back next year, which can be kind of tough planting
mums garden mums in the fall,and reason being is they're grown specifically for
flowering in the fall. They putall the energy into the foliage into that
flower. We plant them in theground late in the season, they don't
(16:18):
get rooted in very well. Wehave tency to forget about watering them,
et cetera, et cetera, andthey don't come back the next year.
And in some cases some growers growthem just for the color and not for
the heartiness, which is what we'vereally gone to a lot and a lot
of garden centers today, and that'swhy they're labeled as garden mums. So
you can always check with your localgarden center who's selling those to find out
(16:40):
whether their hardy varieties or not.But you know, it can be a
little bit difficult sometimes. So ifyou're trying to get those overwinter, you've
got a couple options. Here oneis and this is very successful. If
you put them in the ground,chances are they really haven't rooted in.
That's one of the problems you getinto over the winter. Haven't rooted in
well. They can freeze and thawand the heave up out of the ground.
(17:00):
You could pull those out, putthem back in their pot, and
put that plant pot in all inan unheated garage or unheated shed, over
the winter, bring that back outin the springtime. Cut the old foliage
off, leave that on by theway, cut that off, plant them
outside. That pretty well brings themthrough the winter season. You plant them
in the spring, assuming they're heartyselection and that gives them all season to
(17:21):
get rooted in and ready to gofor you. Now, remember those are
forced to flour in the fall,so you have to trim or pinch your
mom's up till about the fourth ofJuly to keep them from flowering. Takes
about six weeks for the buds toset, and then you've got those buds
on there by you know, Septemberand October. But you know, either
(17:41):
do that over winter them in aunheated garage or shed, or make sure
you sheer off, get rid ofall the old foliage, but leave the
or the old flowers, but leavethe foliage on there. Let it turn
brown, just leave it there,leave it over the wintertime. Maultch them.
Once that's totally turned brown. Multchthat for the winter season, and
again making sure you've watered it rightup to the end of the season,
(18:03):
watering it to that point and thenand the multi on the top. And
then let them go and in thespringtime, pull that mulch back, pull
the old foliage off, and hopefullyyou are good to go as far as
getting into overwinter. So that's agood way to try to get them to
go if you've had not good successotherwise planning them this time. You know
this late in the season, andagain, like I say, stick them
(18:26):
in an unheated garage or shed.A lot of times they come through with
flying colors. You pull them outin the springtime, throw them in the
ground, plan them properly, watermenwell, and they'll grow all summer for
you. But you gotta pinch themto make sure they don't flower too early,
and they do flour for you into fall, So keep that in
mind as well. The other thingis I had a couple of emails this
week saying, hey, you know, a couple of weeks ago, they
(18:47):
we got some frosts and freeze twoor three or four cause my bananas to
uh, my hardy bananas to dieback a lot of the foliage and all.
So I went ahead and cut themoff, most of them in for
the winter. Now all of asudden they're popping back up again. What
do I do? Well, that'sthe unfortunate thing of maybe malching sometimes a
little bit too early. We letthese one or two day cold snaps kind
(19:11):
of confuse us a little bit.And as a matter of fact, you
remember a few weeks ago, Iwas talking about taking the cannas out of
our container plantings. They had alreadythey had been frozen on the top from
a couple good frosts at nighttime,but they had already started to regrow because
it's been so warm. As amatter of fact, I've seen a couple
of areas where nimblewell had browned outin our yard on the edges and was
(19:32):
already starting to green back up again. You have to be cautious not to
maulch too early in the fall,because next thing you know, if it
stays warm, these plants are poppingback up out of the ground. So
what do you do nothing, pullthem, aulch away, let them sit
there and do their thing. Eventually, it's going to get cold, like
we're going to get some cold weatherhere coming up over the next few days.
That'll take that back to the ground. Once we get the soil temperatures
(19:55):
here, I go back to thesoil temperatures down into the upper thirties,
lower forties consistently. Get it intothe thirties. Then you can start looking
at mulching. Those over looking atmulching in the strawberries, looking at the
multing back the bananas mulching. Youknow that putting the roses away same way.
Get the soil temperatures down into theupper thirties low forties consistently. Then
(20:17):
we look to do that to putthem away for the winter season. Quick
break, we come back the QueenBee Barbie Bletcher in the house. Here
in the garden. Ron Wilson GodGardening Questions. Ron has the answeres at
(20:37):
one eight hundred eighty two three TalkYou're in the gardens with Rod Wilson.
Get Sean Hennity weekdays at three onfifty five kr seed and online at fifty
five KRSE dot com. Hey,this is scary Sulvan for odor Exit.
(21:00):
Otor Exit is having a holiday saleup the fifty percent off. If and
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dot com. Receive up to fiftypercent off. Sale ends November thirtieth.
Odor exit dot com. It's tuneup season and it's time to get your
furnace ready for winter. Why dowe get tuneups to keep furnaces from breaking?
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Sealing your duckwork makes your furnace moreefficient, increasing the life of the furnace
while saving you three hundred dollars ayear on your energy bills. Visit arrowseal
dot com today. That's arrowseal dotcom for Brian Thomas in the morning,
fifty five KRC the talk station.Here is your ninth first yardening forecast on
(22:06):
this Thanksgiving weekend, mostly Sunday today. I have around forty seven on Sunday
chance of rain and snow, earlyhip turning to all rain forty seven on
Monday, sunny thirty eight Tuesday sunny, thirty nine degrees seven four nine fifty
five hundred here at fifty five KRCDTalk station. Welcome back. You're in
the garden with Ron Wilson again thattoll free number eight hundred eight two three
(22:27):
eight two five five talking. Well, it's our star studded weekend this weekend,
talking with the folks that have beensomewhat regulars on our shows throughout the
years, and we appreciating them,thankful for all of their expertise. Our
next special guests. Haven't heard fromher for a little while. You're gonna
explain to you why she has informedus about bees, both honey bees and
(22:49):
navy bees for many years now,really brought it to focus. I have
learned more every time I talk tothis lady than ever when it comes to
bees. The one, the only, our own Queen Bee, Barbie Blecher.
Oh, thank you think wow,all your bee fans are here today,
(23:11):
So Barbie Bletcher, they were buzzing. It's been it's been a buzz
all morning waiting for Barbie Blecher.So we haven't heard from you for a
little while, and uh, cometo find out you've made some changes I
did. I I have retired fromODA. You're not old enough to retire.
(23:34):
Well I did anyway, time Idid it. Yeah, I did
it, Yes, I did it. Good. So so you and they
go ahead. Oh, retirement ishighly underrated. Oh yeah, yeah,
sounds good right, Yeah for beinga working girl, a workaholic. It's
(24:00):
very nice change. So you areenjoying the retirement. But I know that
you know you're not going to justsit there and be retired. Because you
and I have of course been talkingover the last couple of weeks. You
actually are going to become a consultantfor the bee and insect and disease issues
out there. Yes, I wantto do what I've always liked to do.
(24:22):
I want to help people solve problemsin their yard, yard and garden.
I want to help bee keepers solveproblems with their hives, do some
mentoring, and try to make atleast a couple of pennies along the way.
Well sure, but you know sharingthat expertise. Of course, you've
got so many years of it,and of course everybody loves working with Barbie
(24:45):
Bletcher when they get together with you. So you know, what a great
thing to be a consultant and beavailable for folks to hire you to come
out and help consult with getting I'massuming even getting started in the honeybee business
or whatever, to help absolutely guideyou through and of course you over the
years, a lot of folks don'trealize this. You are were not only
(25:06):
the Ohio State Apers but also stateentomologist, so you're also working with all
the insect issues out there and kindof keeping Buggy Joe in check. Yeah
that was hard Shutler for a year, So that was Ye, he's a
challenge, yeah really, and ofcourse working at the the clinic the labs
there making diagnosis and also you've beendoing this for a long long time,
(25:30):
lots of experience, lots of knowledge. So now you get to go out
and share with everybody you know asa as a private consultant. And I
think it's pretty darnk, pretty darncool. It's gonna be a lot of
fun. Yeah. So we weuh yeah, so we we congratulate you
for your retirement and everything you've doneup to this point, and now we
look forward and you know, wishyou the best with with being the consultant
(25:52):
as well. So let's kind oftake a quick look first of all,
before I ask you about Thanksgiving.Let's take a look at the bees,
because obviously you're still in touch what'sgoing on out there. As you know,
we get into this fall season.It has for the most part in
Ohio and a lot of other areasas well, been fairly dry. It's
been still very warm, just kindof almost like it was last year.
(26:14):
How the bees doing in a situationlike this, Well, you know,
it's tough run because of all theflowers have stopped, you know, months
ago, so there's no new foodout there. So what the bees are
doing is they're robbing from each other. They're stealing honey and pollen from other
colonies that are weaker. So wereally have to watch our hives. A
(26:40):
colony that could have been as heavyas could be, you know, back
in the beginning of September, itmay not be empty. So a lot
of beekeepers are feeding their bees.Obviously, if you have you know,
thirty thousand colonies, that's hard todo. But somehow or other, we
need to keep those colonies fed,so that that's the one thing, because
(27:03):
otherwise they're gonna end up with nohoney in the middle of the wintertime.
You can't really feed them as well. Then you can give them like solid
blocks of sugar, but you can'tgive them any kind of liquid supplement like
a nectar or something for them toconsume or at a store. Also of
aura mites, ur mites are actuallybuilding up faster now than they do during
(27:26):
the summertime. And I've had someboth hobby and sideline or beekeepers as well
as some commercial beekeepers telling me thatthey've already had a huge loss from aura
mites. Really, so why dothey build up this time of the year.
There's fewer there's more mites per be, so the mites have slowly been
building up all summer long. Peoplewill beekeepers will treat their bees to knock
(27:52):
the mites down, but for whateverreason, the mites really start to build
up in September. So there's usuallythey triple their population every two weeks.
There's three times more mites every twoweeks because each female mite is going to
have at least two or three childrenthat will you know, come out of
each cell, so they reproduce quickly. But also because the bees are robbing
(28:18):
each other, these mites hitchhike onthe bees from one hive to another,
and the fact of University of Marylanddid a study one time where they kept
these colonies free of mites and theyput brushes on the entrance. They are
actually able to capture all the mitesthat were coming off the bees as they
were coming in and out of thehives. Really, so that was the
(28:41):
time that the might population increased.The highest was in October. Wow.
So they're continuing to I mean,you know, you kind of keep me
updated there and send me some things. They are continuing to work on new
controls for this roamte and of coursethat is kind of the major issue you
out there as far as affecting ourhoneybee colonies. Where do we stand on
(29:04):
that at this stage. Well,there are some new products down the pike,
but they're not here yet. They'retrying to get away from these heavy
chemicals, the synthetic chemicals that haveyou know, some kind of lasting effect
on the bees as well, becauseall that you know, bees wax,
you know, absorbs all kinds ofchemical compounds, carbon compounds, So you're
(29:27):
trying to use a product that's nothard on the bees, but yeah,
it's hard on the mites. It'spretty hard, difficult. So they're trying
to get away from synthetic chemicals anduse more organic products. But it's hard.
It takes I think it takes tenyears of testing with EPA just to
be able to get one product onthe market. Wow. So but I
(29:48):
know that a lot of a lotof time. Yeah, a lot of
research going on with that. Istill think back, you know, Barb,
when you and I first started reallystarted having you on the show on
a regular basis. I mean thatwas I'm going to I guess seven eighty
when was it. So it's beena long time that we've had you on
here, you know. And ofcourse we first started getting together because of
the colony collapse disorder, and thatwas the buzz back then as the colony
(30:12):
collapse disorder of what was causing theissue. And of course since then,
so much great research has been done. We've discovered we I say we,
but you know, it's been discoveredso many great things about the bees and
the not only the honey bees,but the native bees as well, and
it continues on. It's just amazingwhat you have learned, I have learned,
(30:33):
things have been found over the lastten or fifteen years. It's amazing
how much research is being done everyday. It's just incredible, which is
a great thing. Yeah. Absolutely, Talking with Barbie Bletcher, she is
our queen Bee. She's retired,she's no longer our state apist, but
she's going to come back in thein the late winter in the early spring
(30:56):
as a private consultant, which Ithink is absolutely outstanding, which I think
is great. So, you know, overall for the bees this year,
what do you think do we do? Okay, I think your area down
in southern Ohio was drier than therest of Ohio. Yes, where we
had good moisture, we had alonger fall flow of flowers, but you
(31:19):
know, one set, one setonce the aster and the golden rod is
gone, they're done. So ifyou don't have a good fall flow,
and even the far east edge ofOhio had a fairly dry fall, that's
it for fresh food for them.So I think overall, I think our
(31:40):
losses will be better than some otheryears. But it really worries me to
have commercial beekeepers tell me they havea forty five percent loss that that could
that bothers me because they know whatthey're doing. Yeah, and that's that's
that's expensive and it's not Yeah,it's and it's hard to recover for that.
Yes it is. Yeah, talkingwith Barbier. Go ahead, Barbie
(32:04):
Blecher our queen Bee and haven't hadher on for a while, but kind
of going through a retiring now tryingto her new avenue, her new path
being a consultant, which I thinkis going to be outstanding. Do me
a favor. We're gonna have togo. I got a couple of things
for you. One is got aquestion for you about Thanksgiving. But after
we get past the holidays, getinto January, there's a lot of classes
that will be coming up and alllet's get back in touch and you can
(32:25):
kind of help it. Share withus classes and start giving a direction of
what folks can do as far aspossibly if they're interested in getting things set
up, direct us that way aswell. So we'll talk to you after
we get through the holiday season.But Barbie but Butcher, and I know
you enjoy eating and you love food. As you look at that Thanksgiving table,
besides the ham and the turkey,what is barb Bletcher focus on?
(32:51):
You know, I love homegrown butternutsquash. I've had a pretty decent garden
this year, or we've had adecent garden this year. I love pumpkin
pie. You can't beat pumpkin piefor dessert. But yeah, the squashes.
And I'm thankful for the friends andfamily who have gotten me to where
(33:12):
I am today. Oh no,we were all thankful for our friends and
families. And I'm thankful so muchfor you and all you've taught me and
everybody on this show, all thegreat information. And I look forward to
continuing to move forward and continuing tolearn more from Barbie Bletcher, our queen
Bee, and you know, stayin touch with you. As far as
your new venture as a personal consultant. I think it's going to be pretty
(33:32):
darn cool. So we'll get backin touch after the holiday season and start
getting folks fired up for the springseason. Maybe you want to even get
them out there and get them setup with some highs. But we'll learn
more from Barbie Bletcher. Thanks forjoining us this morning. Happy Thanksgiving weekend,
and we will talk to you intwenty twenty four. Happy Thanksgiving to
(33:52):
you, and I'm very thankful foryou Ron and all the support you've given
us. Absolutely our pleasure, Barbie, have a great weekend. Two all
right, Bye? Bye, BarbieGiving, It's back at you, Barbie
Butcher, the Queen Bee, oneof the Three Stingers. Someday I have
the Three Stingers in the studio.It will be the craziest show ever.
(34:14):
Trust me. Eight hundred eight twothree eight two five five. Coming up
at the top of the hour.Monica Brubaker, the Wild Winged Wonder Here
in the Garden with Ron Wilson.Landscaping made easier with your personal yard Boy.
He's in the garden and he's RonWilson. All the news and the
views of Brian Thomas. Monday morningat five on fifty five KRC, the
(34:37):
talk station. Jaws, the JustAdd Water System has a household cleaning caddy
pack that'll make your home maryon brightthis holiday season. Jaws Holiday Caddy Peck
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waterfoot and vehicle traffic. Plan yournext project at dice Codings dot com.
That's dice Coatings dot com. It'sany of your favorite shows. Get
the podcast on the iHeartRadio app atfifty five KRC dot com. Oh,
it's the Hot two Saturday here onfifty five KRC. Here's the lineup.
Nine o'clock Gary Sullivan for the bestknown repair and home improvement. One o'clock
Dale Donovan and the Car Show.Then we have a weekend dive Victor Gray,
(36:07):
Sean Hannity. Hey, it allhappens right here on fifty five KRC,
the talk station. Welcome back herein the Garden with Ron Wilson,
happy Thanksgiving weekend. Don't forget ourwebsite. It's Ron Wilson online dot com.
By the way, if you goon there, we've got a tip
sheet on putting your lawn to bedfor winter. That's for cool season grasses,
(36:28):
which I do want to remind youit's still growing. Ours is still
growing, and of course leaves continueto fall a little bit here and there.
So you want to keep mowing untilyour lawn officially stops growing. And
there's always that, you know,do I lower that mower blade down,
you know, a notch or sofor that last mowing to mow it a
little bit lower. Sometimes they willdo that in areas that get a lot
(36:52):
of snowfall, just to make surewe don't have extra grass blades that can
lay over and develop snowmold, thattype of thing. If you mow until
the lawn literally stops growing, youshould be good to go. Keep it
at the same height that you normallymow. If on that last bowing or
two you want to take it downone notch, just one nuch, you
(37:13):
know, like a half an edge, you're an inch most go for it.
That's it's okay, it's not goingto hurt anything. You don't have
to again, as long as youkeep mowing as it's growing, and then
go from there. In southern Ohioright now, as warm as it's been,
we've still been spot treating for weeds, believe it or not, up
until this week. Now next weekit's going to get a little bit cooler,
(37:36):
and most of the lawn weed killersdon't work in cooler temperatures. Bonney's
weed Beater Ultra and fur Loan's weedfree Zone will work down to forty five
degrees. But we're kind of gettingon the edge of eh, you know,
probably time to stop. And oncethe lawn is pretty much stopped growing,
you know, I don't you know, at that point we pretty well
stop feeding as well. So againSouthern Ohio probably could get off, you
(38:00):
know, with a one more feedingyou get up and where it's a little
bit colder, pretty well have stoppedfeeding at this stage in the game.
And again we're talking about cool seasonedlawns, So keep that up as well.
And those leaves that are falling,keep mowing them back into the turf,
grind them up, put them backinto the turf, or collect them
up. Remember, we don't wantto leave those laying on the lawn as
(38:20):
we go through the winter season.One more thing real quick before we go
back to the gardening phone lines.We're going to go to Virginia critters over
the wintertime deer protection. If youhaven't protected your tree trunks for a buck
rub, be sure and get thetree trunk protectors on there. But the
other thing those tree trunk protectors cando for those smaller trees, smooth skin
(38:40):
bark trees. A lot of timesat the base, you know, rabbits
can chew on that voles and micecan chew on that bark as well.
They like doing that during the wintertime. So when you put a tree trunk
protector around the trunk of the treefor a deer repellent, it can also
be helping you with the critter repellentto keep them away from the trunk of
(39:01):
that tree. So that's another oneof as many reasons why we keep the
mult pulled away so it looks likea donut, so there's no mulch up
to the trunk. Otherwise mice andvoles can just stay in that mulch,
go right up to the side ofthe tree chew on it. Take all
the bark off and never be exposedto predators or anything because they're underneath the
mulch. Keep it pulled away,tree trunk protector for rabbits, voles,
(39:27):
mice, and deer. And Iwouldn't even hesitate putting a little mill organite
around that plant because mill organite canact as a natural repellent for deer,
especially sometimes rabbits, you know,but it helps to keep the smell just
to help them move away as well. So do keep that in mind,
keep those protected as we go intothe winter season. To Virginia we go
(39:49):
and good morning, Hello, misterWilson. How are we this morning?
Fine? Did you have a greatThanksgiving? Never great if I don't spend
it with my sons and I didn't. Yeah, let's see you get it.
If you can't get together with thefamily, you know it is.
(40:12):
I totally understand that, no doubtabout it. We did have a phenomenal
honey baked ham. However, ohthere you go. Now do you like
that better when it's for the Thanksgivingdinner or for sandwiches later? Both?
Both? You got it? Miraclewhip or mayo or mustard? Oh gosh,
(40:37):
mayo. Helman's Helmans only Helmans.I figured you'd be a Duke's mayonnaise.
Duke and Helman are the same,are they pretty much? Yeah?
I was a food tester. Thatwould be fun. Yes. So all
(40:58):
right, well let's good here forThanksgiving. We always appreciate you calling and
I love you both. All right, take care, we love you.
Have a happy Thanksgiving weekend. Goodtalking with you. Got about a minute
and a half to go. Paulfrom Wadsworth. Paul from Wadsworth got about
a minute and a half to go. Oh, sure there you are.
(41:20):
How you doing, run? I'mgood. I heard it. I heard
it was the regular show, soI forget away. I'll better chime in.
So there you go, Absolutely youdo. I couldn't be any better.
Oh man twenty six up here thismorning. But Sonny, I'm loving
it. Are you getting some snow? I understand you may be in that
little bit of a snowbell coming uphere in the next day or two.
(41:42):
We're gonna get it. Yeah,a little bit. But uh, you
know, it's like you said,been putting us along to bed and clean
up the last little bit of leaveson us, stragglers and what have you.
You know, my bald cypress isstill beautifully copper brown. It still
has most of its leaves, ofcourse, all changed. But uh,
you know that's how the cypresses arethis year. You know, that's that's
one of those I'm good. Youknow that's one of those plants that and
(42:04):
and and don redwood that the needlesare spectacular for fall color. And it
lasts a long time, so youget some of that that bronzy you know,
orangey bronze color is spectacular on bothof them. Hey, we got
to go, Paul. Thanks thanksfor chying in on this Thanksgiving weekend,
all right, take care. Comingup next the wild Winged Wonder Monica Brubaker
(42:25):
for wild Wings Unlimited. Uh,and the wild Bird's Unlimited. She's a
wild winger. And then at thebottom of the hour, our southern gardener
Gary Bachman will join us this morning, and then after Gary in the next
to half hour, Gary Sullivan's two. Gary's in a row. I don't
know that we can handle it.You may be saying, where is Buggy
Joe Boggins and all of this.We're not sure he's on vacation. Uh,
(42:49):
he's traveling this morning, so wasn'table to talk to us. But
he's traveling somewhere and his goal isto get wherever he is going, settled
into the recliner, eating appetizers anddrinking whatever by twelve o'clock for the big
game, Ohio State versus Michigan.So he'll be there, He'll be there,
you know it. Quick break,we come back the Wild Wing Wonder.
Monica Brubaker Here in the Garden withRon Wilson. How is your garden
(43:16):
growing? Call Ron now at oneeight hundred eighty two three Talk you're listening
to In the Garden with Ron Wilson. The best way to wake up in
the morning, A hot cup ofcoffee and Brian Thomas Monday Morning at five
on fifty five KRC, the talkstation
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