November 29, 2025 • 43 mins
# The Botanical Banter Podcast: Gardening Insights with Rita and Ron
Step into the world of gardening wisdom as Rita Heikenfeld, an Appalachian herbal scholar and media personality, joins host Ron Wilson for a delightful conversation about seasonal gardening and cooking. From transforming holiday leftovers into gourmet salads to discovering the surprising year-round benefits of holiday spices like cinnamon and ginger, this episode offers practical advice for both your garden and kitchen.
The conversation blooms with insights about growing and cooking collard greens, storing Jerusalem artichokes, and the surprising health benefits of common holiday spices that do more than just flavor your food. Rita shares her expertise on how these aromatic additions can boost your mood and support your immune system throughout the year.
Later, arborist Ron Rothhaas joins to tackle tree care questions, offering expert advice on ash tree regrowth after emerald ash borer damage, selecting the best street trees, and why winter is the ideal time for oak tree pruning. The episode wraps with a weather forecast that has gardeners preparing for potential winter storms.
## Timestamps:
04:13 - Rita's recipe for collard greens with "pot liquor"
07:32 - Jerusalem artichoke storage tips
09:15 - Leftover turkey Cobb salad recipe
12:30 - Holiday spices with year-round benefits
14:25 - Cinnamon varieties and health benefits
16:20 - Ginger's anti-inflammatory properties
27:45 - Ash tree regrowth after emerald ash borer
31:35 - Best trees for street planting
34:20 - Winter oak tree pruning benefits
38:30 - Winter weather forecast for gardeners
Whether you're looking to make the most of your holiday leftovers, understand the medicinal properties of your spice rack, or prepare your trees for winter, this episode delivers practical knowledge you can use immediately in both your garden and kitchen. Subscribe now for more seasonal gardening wisdom!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:35):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, talking about yarning on this post Thanksgiving weekend,
and as I promised, she is with us this morning.
It's time for are you urbally experience with our ccp
CMH Award winning syndicated journalist, Appalachian rbal scholar, member of
(00:56):
the Arab Society of America. She is a nerveless author,
cooking teacher, media personality, motivational speaker. I'm always motivated when
she talks to us what She's a regular contributor on
Sacred Heart Radio and our iHeartRadio, as well her website
about eating dot com ladies and gentlemen, the one the
only Rita Nader II confirm all your fans got up
(01:25):
early this morning. Pile it in here.
Speaker 2 (01:28):
Well, that's good. I think you are in Bellashen whatever
it is I'm supposed to be. Every time I come on,
it seems like the list grows longer. But it's okay.
Make me smile, so we'll take it.
Speaker 1 (01:40):
That's what it's all about. By the way, I added
my white Castle stuffing recipe to yours last this last weekend,
Oh my god. And yesterday I had several emails from
folks that said, all right, I have to admit it.
We made it as a side dish, and it was
the first thing.
Speaker 2 (02:00):
That was gone delicious, you know what I mean?
Speaker 1 (02:04):
There you go.
Speaker 2 (02:06):
What's not to love about that when you think of
all the ingredients. We didn't tell us again how to
make it. I don't know if you and Joe talked
about it.
Speaker 1 (02:14):
We did it, and it's still on the if you
scroll down, you'll still find it on there from last week.
But it was amazing. Folks didn't believe me till they
made it, and there you go. It was the first
thing to be emptied out. So good for that. All right,
got less to talk about today? Yeah, First of all,
I had a gentleman call in earlier talking about growing
collared greens, mustard greens, et ceter c. And he said,
(02:37):
do you think Rita's got any kind of recipe because
I've never cooked greens before, collar greens especially, said, I
don't know, but we'll find out. Do you get into
cooking collar greens and mustard greens in that that much?
Speaker 2 (02:49):
Yeah? You know, I only do that towards fall and
in the winter. There was a chef who used to
work with Frank at the Heritage Restaurant and he every
Saturday he would make a pot of collared greens and
he put them in what he'd called pot liquor and
he would cook them with whatever the leftover hambone, some
(03:10):
red pepper flake, some onions, I think, a little garlic,
the mustard greens, and the collared greens and cooked them
for hours. All they were just delicious, just delicious. And
then we would take a big bowl of it and
splash some red wine vinegar on it. So yeah, those
mustardy greens, I think take a long cooking time, and
(03:31):
you can add some spinach too, because they've got that
sort of hot taste, just typical mustard green taste. So
good for you though, My goodness, it's just so healthy.
So yeah, Well, I was.
Speaker 1 (03:43):
Talking about my great grandmother, Sally Meese, who used to
cook on that arm, the big pot in an open
hearth fireplace. Yeah, and would do that and when she
cooked those greens, it just smelled phenomenal and the flavor
went along with it too. But you know, she had
her own rest peep, which I think everybody does when
it comes to cooking greens. But oh my goodness, it's
(04:05):
so good, so good. But you're right, little cruss red
flakes got to have the handbones in there and a
little bit of this, a little bit of that, and
it's a long time to cook and they're good to go.
So anyway, but he was curious because he would like
to do it. And I think it's interesting you talking
about doing it mostly in the fall, because that's when
they are sweeter better in the fall than they are
in the spring.
Speaker 2 (04:26):
Yeah, for sure. And I think by the time fall
comes in early winter, we're ready for that kind of food,
don't you think.
Speaker 1 (04:32):
Yeah, I think so. And I can take yeah, kind
of carry you through this through the winter time, get you,
get you through and ready to go for the spring season.
Talking with reda. Hikenfelder website about eating dot com, I
had one more question for you, Jerusalem artichokes. When you
harvest those all right, do you have to use them
right within a few weeks or can you store those
(04:55):
away for a while.
Speaker 2 (04:57):
I believe I used to grow those in four I'll
tell you. Once you grow them, it's like horse radish
that they never stop growing and popping up. You can
store them sort of like a potato. But I'll tell
you you really need to cook them before you eat
them so that they don't hurt your digestion, like you're tummy.
But yeah, they're becoming quite popular. And I stored them
(05:20):
just like.
Speaker 1 (05:20):
Potatoes, so they would last for a month or so
like a potato.
Speaker 2 (05:29):
Yeah, but you know they have more moisture in them too,
so I would watch them. I wouldn't. I would about
a month. I've never stored them longer than that. Try
to use sea yeah, use them.
Speaker 1 (05:39):
As fresh as you can. Yeah, all right, talking with
Rita Hikenfeld again her website about eating dot com. So
this week's recipe leftover ham or leftover turkey. Don't make
a soup, Let's make a cob solid.
Speaker 2 (05:53):
Well, you know, I'll make a soup with the carcass
of the turkey and ham and bean soup. But you know,
sometimes we just get hungry for like a good old
fashioned salad. And this one has the usual suspects, the
romain lettuce bed and then if you have ham or turkey,
and you can make like a layer of that and
some tomatoes. I usually put avocado and of course hard
(06:17):
boiled eggs. And then the cheese that my recipe says
goat cheese. But and then the dressing recipe is like
a fresh rant a little bit healthier. It has yogurt
and buttermilk and dial dried dial, and garlic and onion
powder and salt and pepper. But you know what I
was thinking too, I get hungry for Nell's blue cheese
(06:40):
dressing your mom's, So that's what I'm going to use
with it. And instead of goat cheese, I'll just put
some crumbled blue cheese on there, because I mean hers
you can use as a dressing, you can use it
as a dip. No wrong way to eat Nell's blue
Cheese dressing. So I share that, and I gave you
her original recipe in her handwriting.
Speaker 1 (07:01):
Yeah, well I saw that. We've got that post it
again on our website at Ron Wilson online dot com.
And you know the other way you can eat that
you're talking about all different ways is just with a spoon.
Speaker 2 (07:12):
Yeah, yeah, you know what. Yeah, it's sort of like
we do a lot of homus and I'll eat out
with the spoon. Now you're you being mister Wilson would
do the same with blue cheese. Dressing. So we all
have our fave.
Speaker 1 (07:26):
Cherry tomatoes though you cut those in half with one
in a spoon and then the dip that get a
spoonful of that out, pop that in your mouth. Mm
mm mmmmm. Every last.
Speaker 2 (07:36):
Sounds like a winner to me, mister Wilson.
Speaker 1 (07:38):
So you can again, you can find out on our
website at ron Wilson online dot com. It is the
Rita's yummyt Cobb salad and two choices of dressings there.
You can go with a rancher, you can go with
Nellie Wilson's blue cheese dressing. Guaranteed when you make that,
you will eat the first jar by yourself. Uh, and
you'll have to make a second one to put on
top of whatever else you're going to use it for.
(08:01):
All Right, So as we look out at your garden
right now, I'm sure that there's not a whole lot
going on out there, kind of shutting down for the winter.
Speaker 2 (08:09):
Oh yeah, yeah, Now the vegetable garden's been chilled and molts,
so she's just resting around now. The herb garden, I
still leave everything up as I said, I like it
as a little sort of a little shelter for the mother,
nature's animals, the birds, and there's not much left in there.
There's still sage which is growing well, which I'll be
(08:31):
using today. I think I told you we celebrate Thanksgiving
on Saturday rather than Thursday, so I have some fresh
stage and the oregano is growing, Parsley still growing, chibes
are still there, but the rest of it, yeah, they're
done for the year.
Speaker 1 (08:48):
Dan and I were curious, what time is that again?
Speaker 2 (08:51):
It is five o'clock.
Speaker 1 (08:53):
Five o'clock, so we got plenty of time. Then we
can go home and watch the game and maybe rest
a little man, you rest a little bit, yeah, and
then head on out.
Speaker 2 (09:03):
Yep. You know, my dad always said there's always room
for one more, so there's always room for two more.
Speaker 1 (09:08):
So sure, well he'd have to bring his cat, and
I have to bring Carol, maybe Miley.
Speaker 2 (09:12):
So there's four or five, and my mom.
Speaker 1 (09:15):
Says, and his mom that's six.
Speaker 2 (09:18):
I would love to meet his mom.
Speaker 1 (09:20):
She's a nice lady, no matter what Dan says about her,
she's a very nice lady.
Speaker 3 (09:25):
Try to give me in trouble, now, Ron, I.
Speaker 1 (09:27):
Am trying to get you in trouble. Dan. All right,
I take a quick break, we'll come back. We're gonna
talk with Rita about holiday spices with year round benefits.
Here in the garden with Ron Wilson Herold.
Speaker 3 (09:38):
So look do it yourself gardener at one eight hundred
eighty two three talk You're in the gardens with Ron Wilson.
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Speaker 1 (12:15):
Talking. You already at eight hundred eight two three eighty
two five five special guests right now Rita Hikenfeld. That means, yes,
are you urbally experienced her website about eating dot com?
And they're gonna have their big family Thanksgiving dinner today? Uh,
you know, want you how to do it? Just go
buy a couple of crade cases of the White Castles
(12:37):
and just set them right in the middle of the
table and don't put anything else out.
Speaker 2 (12:41):
You know what, You know what would happen, same thing
happens at your house. They'd eat that and then there
goes that twenty pound turkey languishing on the counter.
Speaker 1 (12:51):
Yeah. I don't think so they would eat that too,
would you think? You know what I've noticed more as
I've talked to folks, they do a turkey and then
they do a turkey breast.
Speaker 2 (13:02):
I do the same because you know the breasts well,
they cook so much quicker. And then a lot of
people prefer the white meat. I don't know about you
and Dan. I like the dark and I love the skin.
But so there's something for everyone. Plus it's much easier
to carve, you know, you're not wrestling with the legs
and the thighs. And those pictures you sent me, those
(13:24):
were so I just so enjoyed them about Thanksgiving in
the past where they had the big turkey on the
table and Grandpa or dad was carving it at the
head of the table. While so nostalgic. I don't know
how practical that is, yeah, really, but very nostalgic. So
that's that's fun. Always good to sort of look back.
Speaker 1 (13:42):
You always crack me up. Was get Lucky Strikes with
a Thanksgiving commercial bud Wiser with a thing you know,
Thanksgiving to make it the best with budd Why. It's
kind of crazy stuff. Things have changed, there's no doubt
about it. Talking with Rita Hikenfelder website about eating dot com,
so we were looking at some everyday spice that we
use a lot around the holiday season and come to
(14:04):
find out, not only are they kind of make you
think about the holidays, but they actually have year round benefits.
And they boost your mood and they're immune supporting, power
ingredients in the whole nine yards.
Speaker 2 (14:17):
Yeah, it's funny because holiday spices and you know, when
we think of those who think of cinnamon, ginger clothes,
of course, nutmeg, and on my list would be peppermint
as well. But they all have health giving qualities. And
like you said, there's something about the aromas that just
makes us feel warm and cozy. Don't you think it's
(14:39):
just that holiday spirit? It uplifts our spirits well.
Speaker 1 (14:44):
And you know you smell that no matter what time
of the year you smell it, you think holidays. Yeah,
and come to find out, with a lot of research here,
they're finding out that well, guess what it isn't just
it really does do that, and those really boost your
moods when you eat those, and of course they're good
(15:05):
for you as well. And of course you've been talking
about that forever and you even said something about a
lot of these have biblical ties as well.
Speaker 2 (15:12):
Yeah, you know, my first thought would be cinnamon, which
actually helps support blood sugar balance. I mean that's been
in the news for a while and it's good for
your immune system and it's a very warming, warming spice.
But a lot of folks don't know, mister Wilson, but
cinnamon was actively traded a thousand years before Christ was
even born. It was really important, and if you go
(15:36):
through the Bible, it's mentioned in a fair number of
places in both the Old New Testament. But when you
think of cinnamon back then, it was used medicinally and
also used in anointing and embalming, and it's just a
wonderful warming spice. Now, when you go to the store
and you buy cinnamon just in the little can, it's
(15:56):
probably Cassia type cinnamon, which is is what I grew
up with. Actually, it's a darker cinnamon now people have
been using. My Sri Lankan friend, Trissette, uses ceylon cinnamon,
only ceylon, and it's a softer, lighter color, more sweet,
(16:17):
and she thinks as far as for her cooking and baking,
she will use ceylon. But if you grew up like
I did, you know, big family, low budget, probably what
you grew up with was that cassia cinnamon. So cinnamon
has been in the news again lately because there's so
many different kinds, but it's all good for you, and
(16:39):
we grind our own to make our bac LaVar our
Lebanese blac la va. Use the cinnamon sticks and I
used a cassia because one year I used the ceylon
trying to up it all. It didn't work. So got
to go back to what.
Speaker 1 (16:52):
Mama you interesting. Talking with Rita Hike and felt again
her website about eating dot com, I thought with ginger,
you know, I think about ginger. I mean you had
the gum, you know, or drinking ginger ale if your
stomach feels a little upset or whatever. But again, digestion,
inflammation and boost your mood as well.
Speaker 2 (17:13):
Yeah, you know, ginger really does help your digestion, especially
your tummy. But it's also got a lot of anti
inflammatory qualities too, and you can use it fresh or dry.
But if you use if you buy the knob fresh,
you can actually freeze it and then chop it up
after it falls a bit, So no wrong way to
(17:34):
use ginger. And if you've got a lot of ginger
root leftover, just pot it up and then within a
week or two you'll see little green, slender sprouts and
you'll have a ginger plant.
Speaker 1 (17:43):
And they're pretty easy to grow indoors, especially over the
winter and outside as well during the summertime.
Speaker 2 (17:49):
Oh yeah, very easy and something you know, waste not
want not waste not.
Speaker 1 (17:55):
Want not never heard that before. Let me write that
waste not want.
Speaker 2 (18:00):
I'm sure you grew up with that. Don't tell me that. Uh.
Speaker 1 (18:03):
Talking with Rita Hikenfeld, how about clothes, they kind of
fall into the same thing. I mean they get the
clove gum uh was you know, and that's still around
but kind of helps you tell me too.
Speaker 2 (18:13):
Oh yeah, you know clothes and in the word clovis
translated as nails. When you think of the biblical spices,
one of the spices from the Bible, and it's got
a really strong flavor. Yeah, it boosts your immunity too.
And you know, back in the olden days, Dennis would
use clothes to sue the toothache. So and you can
(18:34):
make a cloth and a cinnamon and a ginger and
a peppermint like a little tea and it's really good
for what ails you. So, yeah, clothes, I mean you
think of clothes and cinnamon. To me, that's the holidays
they do.
Speaker 1 (18:48):
They shall do that with a ham. Didn't you just
stick those in a ham where it looked like a
pin head where they had all the things sticking in it,
and make your hand with clothes, clothes everywhere.
Speaker 2 (18:57):
Yeah they did. And then sometimes they would put a
pineapple slipe in that slice or ring rather and then
put a cherry in a cloth. Yeah I did that
once and then I never did it again. It's very pretty.
It's time consuming. But clothes, because usually buy them ground,
keep them in a dark place, away from heat and light.
(19:19):
And always give your your holiday spices a sniff before
you use them, especially things like ginger and nutmeg and cinnamon,
because they lose not only their flavor, but you know
their their health qualities as well. So right now, give
give them the spice the sniff test before you use them.
Speaker 1 (19:37):
And by the way, I was at my uncle's a
couple of weeks ago and they have just discovered.
Speaker 2 (19:42):
Shrubs, really drinking shrubs.
Speaker 1 (19:48):
I went through the whole thing about you and I
given that talk and I thought I was going to
be talking about shrubs and actually was a drink and
I said it was crazy stuff. But yeah, they were
experimenting and they did a fairly nice job. Rita hiking
felled always a pleasure half on to day with a
family and the Thanksgiving dinner againner website about eating dot com.
Tell mister Hikenfeld, we.
Speaker 2 (20:06):
Said alone, I will and I'll have some extra chairs
for you.
Speaker 1 (20:09):
All right, Thank you very much, Rina Hikenfeld again about
eating dot com. Coming up next, Ron Roethlis, the arbor Doc.
Here in the Garden with Ron Wilson.
Speaker 3 (20:21):
Good gardening questions. Ron has the answers at one eight
hundred eighty two three Talk You are in the Garden
with Ron Wilson.
Speaker 2 (20:46):
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Speaker 4 (20:47):
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Speaker 1 (22:00):
Welcome back here in the garden with ron Wilson. It
is time for a bifurcation of segments. It's time for weather.
It's the weather and in the trees with Ronnie Roethas.
You all know Ronnie Roethas. He is a registered Consulting Arbist,
is SA board certified Master Arbist, Amateur meteorologists and now
camel racer Extraordinaire. His website arbordoctor dot com. Ladies and gentlemen,
(22:23):
mister ron Rothas, good morning, sir.
Speaker 5 (22:34):
Good morning, and happy Thanksgiving weekend and happy Ohio state
that came up north weekend.
Speaker 1 (22:40):
Just say it. I'm tired of this. Just say it.
It's Michigan.
Speaker 5 (22:44):
I can't yess.
Speaker 1 (22:45):
You can't get it out of here. Get it out.
We got to get over this stuff. That's the problem.
And everybody lets it get in your head and then
they mess up. Forget it. It's Michigan and we're gonna
take him on.
Speaker 3 (22:59):
I just don't that so it never got out.
Speaker 1 (23:01):
Oh good, great, Yeah, so you're in that. You're in
that group too. Yes, I get paid very well from
people around here. Get that out of everybody's system. We're
better than they are. Come on, all right, Ron Roth,
it's always a pleasure.
Speaker 5 (23:13):
We are actually, uh, we are better than they are.
Speaker 1 (23:17):
We are. Just forget all that other stuff. We don't
need to anyway.
Speaker 5 (23:20):
Uh.
Speaker 1 (23:21):
Now that you're a camel racer extraordin there, what do
you do now at you're back in the United States.
I mean, you're gonna the zoo gonna let you borrow
one of their camels and run them around a zoo
or what?
Speaker 5 (23:32):
What that's possible? Actually, I just did a garden talk,
no tree talk, down at the East Road Garden Club
about a week ago. Which is it down in the
historic section in Newport, Kentucky. And Christina, who's uh kind
of coordinates speakers there is the personal assistant to Sign
(23:56):
Manard at the Cincinnati Zoo and botanical gardener. Who should say,
since I have a tenantles garden zoos, so if we
want to do camel racing, then we might have an
in there.
Speaker 1 (24:05):
I don't know, So I need to get older Christina
Anderson and see if she can set us up.
Speaker 5 (24:09):
Yeah, you never know.
Speaker 1 (24:11):
You know, you used to take me on some of
your garden talks. Used to.
Speaker 5 (24:16):
Yeah, well, you know, just saying just get too big.
You just get too big, and sometimes we can't take
the little people anymore.
Speaker 1 (24:25):
Yeah, I'm the little people and you're the Yeah, now
you're the official camel racer. Talking with Ron Roth. Is
this website harbordoctor dot com just gets serious here. I
got a lot of questions for you. Are you ready?
Don't dwell like buggy Joe Boggs. Just uh give us,
give us the lowdown, give us the answer, all right.
And a gentleman called this morning said he's got some
property in northern Kentucky. He's been mowing down there, but
(24:47):
he's noticed a lot of ash trees are regrowing, either
from the base of the old stumps or from seeds
coming back up again. Is he wasting his time mowing
around them and letting them regrow. Being the emerald ash
boar is still in our area.
Speaker 5 (25:03):
Well, of course I listen to your show every Saturday morning,
so I did hear the call, and what you told
him was essentially correct. Basically that the emerald ashboor insect
is still around. It's around in lesser numbers than it
was because obviously there aren't as many ash trees, but
it is still around. We are still seeing activity in trees,
(25:27):
and as those trees grow up, you know, if they
were if they were attacked the first time, they're going
to be attacked a second time eventually. So you know
what you told him. You know that the treatment is
still necessary, but not at the same levels that we
were doing it when the initial wave of emerald ash
(25:49):
boar came along. You know, we've backed off some. The
mmech and benzoliate or triage, which is the injectable material.
To a lot of professionals, is was an every two
year treatment protocol. We've backed off every three years.
Speaker 1 (26:07):
Now.
Speaker 5 (26:09):
It's I mean, it's it's working at that level. So
uh so, you certainly don't have to treat as intensively,
but but certainly you still need to treat.
Speaker 1 (26:18):
If that was your property and you were mowing it
on a regular basis, would you allow the ash trees
to continue to grow.
Speaker 5 (26:27):
Maybe a couple of them or it depends on the
property too. I mean, if they're in the back forty
somewhere and you wanted to experiment with it, you know,
go ahead. I have an ash tree on my property
that I've never treated that I'm just letting it grow.
Unfortunately got taken over by the by the neighbors with
steria vines, uh, and I had to kind of cut
(26:49):
those back a little bit, so it's not thriving, but
it doesn't have strong indications of emerald ashbore either. Uh.
There's another a S tree nearby that I am treating,
and sometimes you can get that kind of herd protection
where you're treating one tree and the tree adjacent to
it gets some benefit from that. So I don't know
(27:12):
if there's some of that going on, you know, or not.
We are also seeing a very small percentage of ash trees,
I mean maybe one that do not seem to be
getting the ashboor they're being referred to as as lingering
ash trees. But the problem is you really can't tell,
(27:32):
you know, except for the fact that you have an
ash tree that's never been infested, you really can't tell
if a given ash tree is a lingering ash tree
or not. And if it's a sprout from an ash
tree that already partially died from the emerald ashboor you're
going to know that genetically that tree is susceptible.
Speaker 1 (27:49):
Talking with Ron rothis as website arbordoctor dot com, we're
in the tree segment and we'll get some quick questions.
We're asking him to get a little bit of information fireback.
So I agree with you on that, and again, letting
some of them grow. I would let them grow just
to see what happens, you know, and go from there
and maybe add a few other native plants or whatever
back there. But yeah, I'd let if you grow. That's
(28:10):
why I told him, I'd let if you grow and
let it go. And I'm glad that you actually agreed
with me one time on my answer for that, So
thank you very much. All Right, someone talking about they're
at Hoa and they're replacing their street trees between the
street and the sidewalk, and they have options, and he
wanted to know about the root systems of these trees
(28:32):
and which would be the best for street tree planting.
And I look, you know, I get I really get frustrated,
and I think you probably do too when I see
all these trees planted in this four inch strip between
the sidewalk and the curb, because somewhere down the road,
chances are, no matter what you planted there, they're going
to eventually cause damage to the sidewalk if the trees
(28:56):
survive in an area like that. Do you agree with
me on that, Well.
Speaker 5 (29:02):
Some trees seem to be more prone to it than others.
But you really have to be careful how how big
the tree is ultimately going to get. You know, if
the tree is going to have ultimately, when it's a
mature tree, if it's going to have a twenty inch
trunk diameter, you don't need a twenty inch area for
(29:23):
the tree. You need three times that. You need a
sixty inch area for the tree because the flare at
the base is going to flare out. If it's less
than you know, sixty inches, that the tree is going
to be having some degree of conflict with the infrastructure.
You know, it may or may not be enough to
(29:44):
raise sidewalks and things like that. But we certainly seem
to see more infrastructure damage from some types of trees
than others. And certainly if you put try to cram
a large tree into a small space, the chances are
of having infrastructure damage are going to be much higher.
Speaker 1 (30:00):
I'll just kind of throw out there. They were looking
at black gum, urban sunset maple and Princeton century ginko.
Speaker 5 (30:10):
I certainly I can't say that I've seen much infrastructure
damage from black gum. I like black gum, you do
have to be a little bit careful with a with
a soil pH It's it's not as tolerant with high
pH soils. But you know, it tends to do fairly
(30:31):
well as a street tree. In fact, I saw a
black gum being used as a street tree in Sydney, Australia,
interestingly enough. But the red maple I see a lot
of infrastructure damage from that.
Speaker 1 (30:45):
It has a very.
Speaker 5 (30:46):
Surface root system. Can't say I've seen as much with
with ginko. Ginko seems to do better when it comes
to nearby infrastructure. So the ginkgo in the black gum
I would rate higher than the the than the red maple.
Speaker 1 (31:03):
Excellent talking with Ron rothis his website arbordoctor dot com.
Obviously he is the arbor doctor taking care of your trees,
one last one for you. This time of the year.
Why are arbors doing more pruning on oaks than they
do in the spring or summer season.
Speaker 5 (31:21):
Well, there's a disease out there called oak wilt. Haven't
seen much of it in Cincinnati proper or the immediate
Cincinnati area, but certainly other areas of the Midwest, northern Ohio,
Michigan Oulds I said it, darn told you you know.
Other certainly up in the Minnesota, Wisconsin, I've seen a
(31:44):
lot more of it. And one of the recommendations for
oak wilt is that you don't purn the trees from
the March through August March through September time period because
there is a beetle that vectors the disease that gets
attracted to the tree when it's pruned, so so purning
it during that during that growing season can attract the
(32:07):
beetle to the tree that can vector the disease, and
oak will is a fatal disease of oak trees and
can strike a tree fairly quickly The other thing about
pruning this time of the year, just to just a
kind of dovetail on that, is that with the leaves down,
it's a great time of the year to do structural
pruning of trees, especially your young trees. Trees have a
(32:30):
tendency to like to develop double leaders, in other words,
two trunks kind of growing parallel to each other. And
when that happens, as a tree matures and those leaders
get a lot heavier, you get to have a much
higher splitting potential if if they're growing, you know, codominantly
(32:52):
like that. So if you do have a small tree
that's developing two leaders, you want to kind of pick
one and either cut the other one off completely or
do what we call subordination, where you cut it back
maybe a third of the way to a hoornal a
growing leader. The other thing you want to do with
the younger tree is look at the overall structure of
(33:14):
the tree and branches that are coming out of the trunk.
Kind of use your imagination a little bit and decide
what the ultimate height is that you want that tree
limbed up to. In any tree that's coming off of
the trunk, any limb that's coming off the trunk below
that ultimate height you can consider a temporary limb. You
(33:37):
don't want to print it off at this point because
it's providing photosynthetic production for the tree, which is food
for the tree. But you want to make sure that
those branches that are below that ultimate height area Tho's
temporary branches are growing more horizontally and not growing vertically
up into the canopy, so that when you eventually do
(33:58):
prin them off, you don't want to be taking a
big chunk out of the canopy. So so leave them,
leave them on, but keep them, you know, kind of horizontal,
and then gradually prim them off from the bottom. Up
is the is the canopy develops, and as the canopy
develops with that one single leader talking.
Speaker 1 (34:17):
With Ron roths his website arbordoctor dot com. He's a
registered consulting Arborist, i s a board certified Master arbist UH.
He's a media amateur meteorologist and a camel racer extraordinaire.
Now that he's back from Australia, we're going to take
a break. We come back with a little switch hats
and we'll take a look at the weather here in
the garden with Ron.
Speaker 3 (34:35):
Wilson Landscaping made easier with your personal yard boy. He's
in the garden and he's Ron Wilson.
Speaker 4 (34:59):
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Speaker 1 (36:32):
Welcome back here in the Garden with Ron Wilson, special
guest this morning, the Arbor doct Ron Rothis is a
website arbordoctor dot com talking about trees. Now we're gonna
switch the hat around and now the front of the
bill says UH forecaster amateur meteorologists. So let's take a
look at the weather. And it looks like I got
some storms blowing through in the next couple of days.
(36:53):
But what are you see in next week?
Speaker 5 (36:57):
Well, the next day or two, it looks like quite
a winter storm in Iowa, northern two thirds of Illinois,
northern half of Indiana, northwest Ohio, southwest, and most of
the stayed up north and southern Wisconsin. They could get
(37:18):
six to twelve and even a little bit more snow
in those areas. And that snow may be moving into
Ann Arbor this afternoon, at least the beginnings of it,
although I think the heavier snow will be moving into
that area after the game. From a standpoint of our area,
this storm is going to mainly stay north of Cincinnati,
(37:41):
north of the Ohio River. There is going to be
a little bit of light snow and rain mixed. We
may get a dusting or something on the grass or
maybe even a nanch, especially the northern suburbs, but it's
not going to be a whole lot. The cold pattern
continues and another storm system is going to be moving
up the Ohio Valley Monday night into Tuesday, and this
(38:03):
one has a more favorable track. The models haven't totally
locked in on it yet, but it does look like
we're going to get accumulating snow Monday night into Tuesday
and could get I mean, we had the potential to
get several inches, although it could still be an inch.
I mean, it's kind of hard to tell right now,
but certainly if you're in the Cincinnati area or anywhere
(38:24):
in the Ohio Valley, really anywhere in the state of Ohio,
southern Indiana, and northern Kentucky, I would keep your eyes
on the Tuesday morning rush hour because it could be
quite tricky. Beyond that, the cold pattern continues and more
storm systems. You know this early, it's it's hard to
(38:44):
say what the track's going to be. But even looking
at the three to four week outlook which takes us
to Christmas, the cold pattern continues with a very active
storm track. So I would have to say that this
year the chances of the white Christmas. I mean, obviously
we can't predict what Christmas Day is going to be
(39:04):
like this far in advance.
Speaker 1 (39:06):
But let me let me say this before you say anything.
You've always your prediction has always been a fifty chance.
Speaker 5 (39:15):
Well, we're above that this year. I would say, wow,
at least at least from a historical perspective. And normally,
you know, the average chance of the white Christmas in
Cincinnati proper is probably only you know, twenty percent, but
we're certainly above that twenty percent this year. And I'd say,
you know, we could be at fifty percent or even
higher this year, but certainly higher than the normal year.
(39:38):
I mean, there's certainly more of a chance of the
white Christmas this year, given this, given the weather pattern
in the month of December, than there would be in
your average year. Considerably higher chance. And that goes for
really the northern and the northeastern part of the country,
so anywhere from the Northern Plain down into the Great Lakes,
(40:02):
Ohio Valley, over to the East Coast and New England
are all going to be below normal with with above
normal precipitation expected all the way through Christmas. So a
lot of areas are have a better than a lot
of those areas are going to have a better than
normal chance of a white Christmas. Now you go into
the south, you know, Gary well, obviously Gary Bachmann doesn't
(40:25):
get much to know though last year they did. Yeah,
very very little chance of it. Uh, you know, even
you know, if i'd say from Tennessee south, it's going
to be warmer than normal with if anything, below normal precipitation.
In fact, there's some projections that that the drought could
(40:46):
be developing and areas that don't already have drought in
the southeast. In parts of the South, so above normal precipitation,
the Ohio Valley no drought here, although northwest Ohio and
northern Indiana who have been in severe to extreme drought
conditions the entire fall that's been eased up by some
(41:06):
recent precipitation. But there's been some really really severe drought
this year north of Cincinnati, up in the up in
the Northwest Ohio, northern Indiana. It's been really.
Speaker 1 (41:20):
Quite quite severe this year's Talking to Jerry Rose, our
giant pumpkin grower, on Thanksgiving Day, he was they were
having a white Christmas. That's is it Huntsburg, northeast northeastern
Ohio and he said it was coming down pretty good there,
so they were going to have a white Thanksgiving.
Speaker 5 (41:38):
Yeah. The with the warmer weather, the warmer on September
and part of October that we had, the Great Lakes
were really really warm. And with this when this cold
air came down over the Great Lakes, it cranked up
the Lake Effect snow machine and they had some pretty
impressive snowfall totals in northeast Ohio and northwest Pennsylvania. I
(42:00):
have a friend who has a cottage up in Corey, Pennsylvania,
and she was sending me pictures of the snow. Wrote
a deep snow that they had their their cottage up
there for Thanksgiving.
Speaker 1 (42:14):
It is beautiful. So the snowboard is out at the
Rothas Weather Station.
Speaker 5 (42:21):
Absolutely, the snow pivote is out and the TV is
cranked up for this afternoon.
Speaker 1 (42:27):
So you think that the bucks will the snow will
hold off long enough for them to get on the
bus and get out and come back to Ohio.
Speaker 5 (42:36):
I don't know about that. I think they're going to
have it's going to be snowing pretty good by the
end of the game up there.
Speaker 1 (42:43):
Well, all right, there you go, run Roth. It's always
a pleasure again his website arbordoctor dot com. Thank you, sir,
having great weekend. Go Bucks, Hey, go Bucks, thank you.
All right, quick break we come back. Phone lines you're
open for you. Eight hundred eight two three eight two
five five. Here in the Garden with On Wilson.
Speaker 3 (43:09):
How is your garden growing? Call Ron now at one
eight hundred eighty two three talk you're listening to In
the Garden with Ron Wilson.
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, talking about yarning on this post Thanksgiving weekend,
and as I promised, she is with us this morning.
It's time for are you urbally experience with our ccp
CMH Award winning syndicated journalist, Appalachian rbal scholar, member of
(00:56):
the Arab Society of America. She is a nerveless author,
cooking teacher, media personality, motivational speaker. I'm always motivated when
she talks to us what She's a regular contributor on
Sacred Heart Radio and our iHeartRadio, as well her website
about eating dot com ladies and gentlemen, the one the
only Rita Nader II confirm all your fans got up
(01:25):
early this morning. Pile it in here.
Speaker 2 (01:28):
Well, that's good. I think you are in Bellashen whatever
it is I'm supposed to be. Every time I come on,
it seems like the list grows longer. But it's okay.
Make me smile, so we'll take it.
Speaker 1 (01:40):
That's what it's all about. By the way, I added
my white Castle stuffing recipe to yours last this last weekend,
Oh my god. And yesterday I had several emails from
folks that said, all right, I have to admit it.
We made it as a side dish, and it was
the first thing.
Speaker 2 (02:00):
That was gone delicious, you know what I mean?
Speaker 1 (02:04):
There you go.
Speaker 2 (02:06):
What's not to love about that when you think of
all the ingredients. We didn't tell us again how to
make it. I don't know if you and Joe talked
about it.
Speaker 1 (02:14):
We did it, and it's still on the if you
scroll down, you'll still find it on there from last week.
But it was amazing. Folks didn't believe me till they
made it, and there you go. It was the first
thing to be emptied out. So good for that. All right,
got less to talk about today? Yeah, First of all,
I had a gentleman call in earlier talking about growing
collared greens, mustard greens, et ceter c. And he said,
(02:37):
do you think Rita's got any kind of recipe because
I've never cooked greens before, collar greens especially, said, I
don't know, but we'll find out. Do you get into
cooking collar greens and mustard greens in that that much?
Speaker 2 (02:49):
Yeah? You know, I only do that towards fall and
in the winter. There was a chef who used to
work with Frank at the Heritage Restaurant and he every
Saturday he would make a pot of collared greens and
he put them in what he'd called pot liquor and
he would cook them with whatever the leftover hambone, some
(03:10):
red pepper flake, some onions, I think, a little garlic,
the mustard greens, and the collared greens and cooked them
for hours. All they were just delicious, just delicious. And
then we would take a big bowl of it and
splash some red wine vinegar on it. So yeah, those
mustardy greens, I think take a long cooking time, and
(03:31):
you can add some spinach too, because they've got that
sort of hot taste, just typical mustard green taste. So
good for you though, My goodness, it's just so healthy.
So yeah, Well, I was.
Speaker 1 (03:43):
Talking about my great grandmother, Sally Meese, who used to
cook on that arm, the big pot in an open
hearth fireplace. Yeah, and would do that and when she
cooked those greens, it just smelled phenomenal and the flavor
went along with it too. But you know, she had
her own rest peep, which I think everybody does when
it comes to cooking greens. But oh my goodness, it's
(04:05):
so good, so good. But you're right, little cruss red
flakes got to have the handbones in there and a
little bit of this, a little bit of that, and
it's a long time to cook and they're good to go.
So anyway, but he was curious because he would like
to do it. And I think it's interesting you talking
about doing it mostly in the fall, because that's when
they are sweeter better in the fall than they are
in the spring.
Speaker 2 (04:26):
Yeah, for sure. And I think by the time fall
comes in early winter, we're ready for that kind of food,
don't you think.
Speaker 1 (04:32):
Yeah, I think so. And I can take yeah, kind
of carry you through this through the winter time, get you,
get you through and ready to go for the spring season.
Talking with reda. Hikenfelder website about eating dot com, I
had one more question for you, Jerusalem artichokes. When you
harvest those all right, do you have to use them
right within a few weeks or can you store those
(04:55):
away for a while.
Speaker 2 (04:57):
I believe I used to grow those in four I'll
tell you. Once you grow them, it's like horse radish
that they never stop growing and popping up. You can
store them sort of like a potato. But I'll tell
you you really need to cook them before you eat
them so that they don't hurt your digestion, like you're tummy.
But yeah, they're becoming quite popular. And I stored them
(05:20):
just like.
Speaker 1 (05:20):
Potatoes, so they would last for a month or so
like a potato.
Speaker 2 (05:29):
Yeah, but you know they have more moisture in them too,
so I would watch them. I wouldn't. I would about
a month. I've never stored them longer than that. Try
to use sea yeah, use them.
Speaker 1 (05:39):
As fresh as you can. Yeah, all right, talking with
Rita Hikenfeld again her website about eating dot com. So
this week's recipe leftover ham or leftover turkey. Don't make
a soup, Let's make a cob solid.
Speaker 2 (05:53):
Well, you know, I'll make a soup with the carcass
of the turkey and ham and bean soup. But you know,
sometimes we just get hungry for like a good old
fashioned salad. And this one has the usual suspects, the
romain lettuce bed and then if you have ham or turkey,
and you can make like a layer of that and
some tomatoes. I usually put avocado and of course hard
(06:17):
boiled eggs. And then the cheese that my recipe says
goat cheese. But and then the dressing recipe is like
a fresh rant a little bit healthier. It has yogurt
and buttermilk and dial dried dial, and garlic and onion
powder and salt and pepper. But you know what I
was thinking too, I get hungry for Nell's blue cheese
(06:40):
dressing your mom's, So that's what I'm going to use
with it. And instead of goat cheese, I'll just put
some crumbled blue cheese on there, because I mean hers
you can use as a dressing, you can use it
as a dip. No wrong way to eat Nell's blue
Cheese dressing. So I share that, and I gave you
her original recipe in her handwriting.
Speaker 1 (07:01):
Yeah, well I saw that. We've got that post it
again on our website at Ron Wilson online dot com.
And you know the other way you can eat that
you're talking about all different ways is just with a spoon.
Speaker 2 (07:12):
Yeah, yeah, you know what. Yeah, it's sort of like
we do a lot of homus and I'll eat out
with the spoon. Now you're you being mister Wilson would
do the same with blue cheese. Dressing. So we all
have our fave.
Speaker 1 (07:26):
Cherry tomatoes though you cut those in half with one
in a spoon and then the dip that get a
spoonful of that out, pop that in your mouth. Mm
mm mmmmm. Every last.
Speaker 2 (07:36):
Sounds like a winner to me, mister Wilson.
Speaker 1 (07:38):
So you can again, you can find out on our
website at ron Wilson online dot com. It is the
Rita's yummyt Cobb salad and two choices of dressings there.
You can go with a rancher, you can go with
Nellie Wilson's blue cheese dressing. Guaranteed when you make that,
you will eat the first jar by yourself. Uh, and
you'll have to make a second one to put on
top of whatever else you're going to use it for.
(08:01):
All Right, So as we look out at your garden
right now, I'm sure that there's not a whole lot
going on out there, kind of shutting down for the winter.
Speaker 2 (08:09):
Oh yeah, yeah, Now the vegetable garden's been chilled and molts,
so she's just resting around now. The herb garden, I
still leave everything up as I said, I like it
as a little sort of a little shelter for the mother,
nature's animals, the birds, and there's not much left in there.
There's still sage which is growing well, which I'll be
(08:31):
using today. I think I told you we celebrate Thanksgiving
on Saturday rather than Thursday, so I have some fresh
stage and the oregano is growing, Parsley still growing, chibes
are still there, but the rest of it, yeah, they're
done for the year.
Speaker 1 (08:48):
Dan and I were curious, what time is that again?
Speaker 2 (08:51):
It is five o'clock.
Speaker 1 (08:53):
Five o'clock, so we got plenty of time. Then we
can go home and watch the game and maybe rest
a little man, you rest a little bit, yeah, and
then head on out.
Speaker 2 (09:03):
Yep. You know, my dad always said there's always room
for one more, so there's always room for two more.
Speaker 1 (09:08):
So sure, well he'd have to bring his cat, and
I have to bring Carol, maybe Miley.
Speaker 2 (09:12):
So there's four or five, and my mom.
Speaker 1 (09:15):
Says, and his mom that's six.
Speaker 2 (09:18):
I would love to meet his mom.
Speaker 1 (09:20):
She's a nice lady, no matter what Dan says about her,
she's a very nice lady.
Speaker 3 (09:25):
Try to give me in trouble, now, Ron, I.
Speaker 1 (09:27):
Am trying to get you in trouble. Dan. All right,
I take a quick break, we'll come back. We're gonna
talk with Rita about holiday spices with year round benefits.
Here in the garden with Ron Wilson Herold.
Speaker 3 (09:38):
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eighty two three talk You're in the gardens with Ron Wilson.
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Speaker 1 (12:15):
Talking. You already at eight hundred eight two three eighty
two five five special guests right now Rita Hikenfeld. That means, yes,
are you urbally experienced her website about eating dot com?
And they're gonna have their big family Thanksgiving dinner today? Uh,
you know, want you how to do it? Just go
buy a couple of crade cases of the White Castles
(12:37):
and just set them right in the middle of the
table and don't put anything else out.
Speaker 2 (12:41):
You know what, You know what would happen, same thing
happens at your house. They'd eat that and then there
goes that twenty pound turkey languishing on the counter.
Speaker 1 (12:51):
Yeah. I don't think so they would eat that too,
would you think? You know what I've noticed more as
I've talked to folks, they do a turkey and then
they do a turkey breast.
Speaker 2 (13:02):
I do the same because you know the breasts well,
they cook so much quicker. And then a lot of
people prefer the white meat. I don't know about you
and Dan. I like the dark and I love the skin.
But so there's something for everyone. Plus it's much easier
to carve, you know, you're not wrestling with the legs
and the thighs. And those pictures you sent me, those
(13:24):
were so I just so enjoyed them about Thanksgiving in
the past where they had the big turkey on the
table and Grandpa or dad was carving it at the
head of the table. While so nostalgic. I don't know
how practical that is, yeah, really, but very nostalgic. So
that's that's fun. Always good to sort of look back.
Speaker 1 (13:42):
You always crack me up. Was get Lucky Strikes with
a Thanksgiving commercial bud Wiser with a thing you know,
Thanksgiving to make it the best with budd Why. It's
kind of crazy stuff. Things have changed, there's no doubt
about it. Talking with Rita Hikenfelder website about eating dot com,
so we were looking at some everyday spice that we
use a lot around the holiday season and come to
(14:04):
find out, not only are they kind of make you
think about the holidays, but they actually have year round benefits.
And they boost your mood and they're immune supporting, power
ingredients in the whole nine yards.
Speaker 2 (14:17):
Yeah, it's funny because holiday spices and you know, when
we think of those who think of cinnamon, ginger clothes,
of course, nutmeg, and on my list would be peppermint
as well. But they all have health giving qualities. And
like you said, there's something about the aromas that just
makes us feel warm and cozy. Don't you think it's
(14:39):
just that holiday spirit? It uplifts our spirits well.
Speaker 1 (14:44):
And you know you smell that no matter what time
of the year you smell it, you think holidays. Yeah,
and come to find out, with a lot of research here,
they're finding out that well, guess what it isn't just
it really does do that, and those really boost your
moods when you eat those, and of course they're good
(15:05):
for you as well. And of course you've been talking
about that forever and you even said something about a
lot of these have biblical ties as well.
Speaker 2 (15:12):
Yeah, you know, my first thought would be cinnamon, which
actually helps support blood sugar balance. I mean that's been
in the news for a while and it's good for
your immune system and it's a very warming, warming spice.
But a lot of folks don't know, mister Wilson, but
cinnamon was actively traded a thousand years before Christ was
even born. It was really important, and if you go
(15:36):
through the Bible, it's mentioned in a fair number of
places in both the Old New Testament. But when you
think of cinnamon back then, it was used medicinally and
also used in anointing and embalming, and it's just a
wonderful warming spice. Now, when you go to the store
and you buy cinnamon just in the little can, it's
(15:56):
probably Cassia type cinnamon, which is is what I grew
up with. Actually, it's a darker cinnamon now people have
been using. My Sri Lankan friend, Trissette, uses ceylon cinnamon,
only ceylon, and it's a softer, lighter color, more sweet,
(16:17):
and she thinks as far as for her cooking and baking,
she will use ceylon. But if you grew up like
I did, you know, big family, low budget, probably what
you grew up with was that cassia cinnamon. So cinnamon
has been in the news again lately because there's so
many different kinds, but it's all good for you, and
(16:39):
we grind our own to make our bac LaVar our
Lebanese blac la va. Use the cinnamon sticks and I
used a cassia because one year I used the ceylon
trying to up it all. It didn't work. So got
to go back to what.
Speaker 1 (16:52):
Mama you interesting. Talking with Rita Hike and felt again
her website about eating dot com, I thought with ginger,
you know, I think about ginger. I mean you had
the gum, you know, or drinking ginger ale if your
stomach feels a little upset or whatever. But again, digestion,
inflammation and boost your mood as well.
Speaker 2 (17:13):
Yeah, you know, ginger really does help your digestion, especially
your tummy. But it's also got a lot of anti
inflammatory qualities too, and you can use it fresh or dry.
But if you use if you buy the knob fresh,
you can actually freeze it and then chop it up
after it falls a bit, So no wrong way to
(17:34):
use ginger. And if you've got a lot of ginger
root leftover, just pot it up and then within a
week or two you'll see little green, slender sprouts and
you'll have a ginger plant.
Speaker 1 (17:43):
And they're pretty easy to grow indoors, especially over the
winter and outside as well during the summertime.
Speaker 2 (17:49):
Oh yeah, very easy and something you know, waste not
want not waste not.
Speaker 1 (17:55):
Want not never heard that before. Let me write that
waste not want.
Speaker 2 (18:00):
I'm sure you grew up with that. Don't tell me that. Uh.
Speaker 1 (18:03):
Talking with Rita Hikenfeld, how about clothes, they kind of
fall into the same thing. I mean they get the
clove gum uh was you know, and that's still around
but kind of helps you tell me too.
Speaker 2 (18:13):
Oh yeah, you know clothes and in the word clovis
translated as nails. When you think of the biblical spices,
one of the spices from the Bible, and it's got
a really strong flavor. Yeah, it boosts your immunity too.
And you know, back in the olden days, Dennis would
use clothes to sue the toothache. So and you can
(18:34):
make a cloth and a cinnamon and a ginger and
a peppermint like a little tea and it's really good
for what ails you. So, yeah, clothes, I mean you
think of clothes and cinnamon. To me, that's the holidays
they do.
Speaker 1 (18:48):
They shall do that with a ham. Didn't you just
stick those in a ham where it looked like a
pin head where they had all the things sticking in it,
and make your hand with clothes, clothes everywhere.
Speaker 2 (18:57):
Yeah they did. And then sometimes they would put a
pineapple slipe in that slice or ring rather and then
put a cherry in a cloth. Yeah I did that
once and then I never did it again. It's very pretty.
It's time consuming. But clothes, because usually buy them ground,
keep them in a dark place, away from heat and light.
(19:19):
And always give your your holiday spices a sniff before
you use them, especially things like ginger and nutmeg and cinnamon,
because they lose not only their flavor, but you know
their their health qualities as well. So right now, give
give them the spice the sniff test before you use them.
Speaker 1 (19:37):
And by the way, I was at my uncle's a
couple of weeks ago and they have just discovered.
Speaker 2 (19:42):
Shrubs, really drinking shrubs.
Speaker 1 (19:48):
I went through the whole thing about you and I
given that talk and I thought I was going to
be talking about shrubs and actually was a drink and
I said it was crazy stuff. But yeah, they were
experimenting and they did a fairly nice job. Rita hiking
felled always a pleasure half on to day with a
family and the Thanksgiving dinner againner website about eating dot com.
Tell mister Hikenfeld, we.
Speaker 2 (20:06):
Said alone, I will and I'll have some extra chairs
for you.
Speaker 1 (20:09):
All right, Thank you very much, Rina Hikenfeld again about
eating dot com. Coming up next, Ron Roethlis, the arbor Doc.
Here in the Garden with Ron Wilson.
Speaker 3 (20:21):
Good gardening questions. Ron has the answers at one eight
hundred eighty two three Talk You are in the Garden
with Ron Wilson.
Speaker 2 (20:46):
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Speaker 1 (22:00):
Welcome back here in the garden with ron Wilson. It
is time for a bifurcation of segments. It's time for weather.
It's the weather and in the trees with Ronnie Roethas.
You all know Ronnie Roethas. He is a registered Consulting Arbist,
is SA board certified Master Arbist, Amateur meteorologists and now
camel racer Extraordinaire. His website arbordoctor dot com. Ladies and gentlemen,
(22:23):
mister ron Rothas, good morning, sir.
Speaker 5 (22:34):
Good morning, and happy Thanksgiving weekend and happy Ohio state
that came up north weekend.
Speaker 1 (22:40):
Just say it. I'm tired of this. Just say it.
It's Michigan.
Speaker 5 (22:44):
I can't yess.
Speaker 1 (22:45):
You can't get it out of here. Get it out.
We got to get over this stuff. That's the problem.
And everybody lets it get in your head and then
they mess up. Forget it. It's Michigan and we're gonna
take him on.
Speaker 3 (22:59):
I just don't that so it never got out.
Speaker 1 (23:01):
Oh good, great, Yeah, so you're in that. You're in
that group too. Yes, I get paid very well from
people around here. Get that out of everybody's system. We're
better than they are. Come on, all right, Ron Roth,
it's always a pleasure.
Speaker 5 (23:13):
We are actually, uh, we are better than they are.
Speaker 1 (23:17):
We are. Just forget all that other stuff. We don't
need to anyway.
Speaker 5 (23:20):
Uh.
Speaker 1 (23:21):
Now that you're a camel racer extraordin there, what do
you do now at you're back in the United States.
I mean, you're gonna the zoo gonna let you borrow
one of their camels and run them around a zoo
or what?
Speaker 5 (23:32):
What that's possible? Actually, I just did a garden talk,
no tree talk, down at the East Road Garden Club
about a week ago. Which is it down in the
historic section in Newport, Kentucky. And Christina, who's uh kind
of coordinates speakers there is the personal assistant to Sign
(23:56):
Manard at the Cincinnati Zoo and botanical gardener. Who should say,
since I have a tenantles garden zoos, so if we
want to do camel racing, then we might have an
in there.
Speaker 1 (24:05):
I don't know, So I need to get older Christina
Anderson and see if she can set us up.
Speaker 5 (24:09):
Yeah, you never know.
Speaker 1 (24:11):
You know, you used to take me on some of
your garden talks. Used to.
Speaker 5 (24:16):
Yeah, well, you know, just saying just get too big.
You just get too big, and sometimes we can't take
the little people anymore.
Speaker 1 (24:25):
Yeah, I'm the little people and you're the Yeah, now
you're the official camel racer. Talking with Ron Roth. Is
this website harbordoctor dot com just gets serious here. I
got a lot of questions for you. Are you ready?
Don't dwell like buggy Joe Boggs. Just uh give us,
give us the lowdown, give us the answer, all right.
And a gentleman called this morning said he's got some
property in northern Kentucky. He's been mowing down there, but
(24:47):
he's noticed a lot of ash trees are regrowing, either
from the base of the old stumps or from seeds
coming back up again. Is he wasting his time mowing
around them and letting them regrow. Being the emerald ash
boar is still in our area.
Speaker 5 (25:03):
Well, of course I listen to your show every Saturday morning,
so I did hear the call, and what you told
him was essentially correct. Basically that the emerald ashboor insect
is still around. It's around in lesser numbers than it
was because obviously there aren't as many ash trees, but
it is still around. We are still seeing activity in trees,
(25:27):
and as those trees grow up, you know, if they
were if they were attacked the first time, they're going
to be attacked a second time eventually. So you know
what you told him. You know that the treatment is
still necessary, but not at the same levels that we
were doing it when the initial wave of emerald ash
(25:49):
boar came along. You know, we've backed off some. The
mmech and benzoliate or triage, which is the injectable material.
To a lot of professionals, is was an every two
year treatment protocol. We've backed off every three years.
Speaker 1 (26:07):
Now.
Speaker 5 (26:09):
It's I mean, it's it's working at that level. So
uh so, you certainly don't have to treat as intensively,
but but certainly you still need to treat.
Speaker 1 (26:18):
If that was your property and you were mowing it
on a regular basis, would you allow the ash trees
to continue to grow.
Speaker 5 (26:27):
Maybe a couple of them or it depends on the
property too. I mean, if they're in the back forty
somewhere and you wanted to experiment with it, you know,
go ahead. I have an ash tree on my property
that I've never treated that I'm just letting it grow.
Unfortunately got taken over by the by the neighbors with
steria vines, uh, and I had to kind of cut
(26:49):
those back a little bit, so it's not thriving, but
it doesn't have strong indications of emerald ashbore either. Uh.
There's another a S tree nearby that I am treating,
and sometimes you can get that kind of herd protection
where you're treating one tree and the tree adjacent to
it gets some benefit from that. So I don't know
(27:12):
if there's some of that going on, you know, or not.
We are also seeing a very small percentage of ash trees,
I mean maybe one that do not seem to be
getting the ashboor they're being referred to as as lingering
ash trees. But the problem is you really can't tell,
(27:32):
you know, except for the fact that you have an
ash tree that's never been infested, you really can't tell
if a given ash tree is a lingering ash tree
or not. And if it's a sprout from an ash
tree that already partially died from the emerald ashboor you're
going to know that genetically that tree is susceptible.
Speaker 1 (27:49):
Talking with Ron rothis as website arbordoctor dot com, we're
in the tree segment and we'll get some quick questions.
We're asking him to get a little bit of information fireback.
So I agree with you on that, and again, letting
some of them grow. I would let them grow just
to see what happens, you know, and go from there
and maybe add a few other native plants or whatever
back there. But yeah, I'd let if you grow. That's
(28:10):
why I told him, I'd let if you grow and
let it go. And I'm glad that you actually agreed
with me one time on my answer for that, So
thank you very much. All Right, someone talking about they're
at Hoa and they're replacing their street trees between the
street and the sidewalk, and they have options, and he
wanted to know about the root systems of these trees
(28:32):
and which would be the best for street tree planting.
And I look, you know, I get I really get frustrated,
and I think you probably do too when I see
all these trees planted in this four inch strip between
the sidewalk and the curb, because somewhere down the road,
chances are, no matter what you planted there, they're going
to eventually cause damage to the sidewalk if the trees
(28:56):
survive in an area like that. Do you agree with
me on that, Well.
Speaker 5 (29:02):
Some trees seem to be more prone to it than others.
But you really have to be careful how how big
the tree is ultimately going to get. You know, if
the tree is going to have ultimately, when it's a
mature tree, if it's going to have a twenty inch
trunk diameter, you don't need a twenty inch area for
(29:23):
the tree. You need three times that. You need a
sixty inch area for the tree because the flare at
the base is going to flare out. If it's less
than you know, sixty inches, that the tree is going
to be having some degree of conflict with the infrastructure.
You know, it may or may not be enough to
(29:44):
raise sidewalks and things like that. But we certainly seem
to see more infrastructure damage from some types of trees
than others. And certainly if you put try to cram
a large tree into a small space, the chances are
of having infrastructure damage are going to be much higher.
Speaker 1 (30:00):
I'll just kind of throw out there. They were looking
at black gum, urban sunset maple and Princeton century ginko.
Speaker 5 (30:10):
I certainly I can't say that I've seen much infrastructure
damage from black gum. I like black gum, you do
have to be a little bit careful with a with
a soil pH It's it's not as tolerant with high
pH soils. But you know, it tends to do fairly
(30:31):
well as a street tree. In fact, I saw a
black gum being used as a street tree in Sydney, Australia,
interestingly enough. But the red maple I see a lot
of infrastructure damage from that.
Speaker 1 (30:45):
It has a very.
Speaker 5 (30:46):
Surface root system. Can't say I've seen as much with
with ginko. Ginko seems to do better when it comes
to nearby infrastructure. So the ginkgo in the black gum
I would rate higher than the the than the red maple.
Speaker 1 (31:03):
Excellent talking with Ron rothis his website arbordoctor dot com.
Obviously he is the arbor doctor taking care of your trees,
one last one for you. This time of the year.
Why are arbors doing more pruning on oaks than they
do in the spring or summer season.
Speaker 5 (31:21):
Well, there's a disease out there called oak wilt. Haven't
seen much of it in Cincinnati proper or the immediate
Cincinnati area, but certainly other areas of the Midwest, northern Ohio,
Michigan Oulds I said it, darn told you you know.
Other certainly up in the Minnesota, Wisconsin, I've seen a
(31:44):
lot more of it. And one of the recommendations for
oak wilt is that you don't purn the trees from
the March through August March through September time period because
there is a beetle that vectors the disease that gets
attracted to the tree when it's pruned, so so purning
it during that during that growing season can attract the
(32:07):
beetle to the tree that can vector the disease, and
oak will is a fatal disease of oak trees and
can strike a tree fairly quickly The other thing about
pruning this time of the year, just to just a
kind of dovetail on that, is that with the leaves down,
it's a great time of the year to do structural
pruning of trees, especially your young trees. Trees have a
(32:30):
tendency to like to develop double leaders, in other words,
two trunks kind of growing parallel to each other. And
when that happens, as a tree matures and those leaders
get a lot heavier, you get to have a much
higher splitting potential if if they're growing, you know, codominantly
(32:52):
like that. So if you do have a small tree
that's developing two leaders, you want to kind of pick
one and either cut the other one off completely or
do what we call subordination, where you cut it back
maybe a third of the way to a hoornal a
growing leader. The other thing you want to do with
the younger tree is look at the overall structure of
(33:14):
the tree and branches that are coming out of the trunk.
Kind of use your imagination a little bit and decide
what the ultimate height is that you want that tree
limbed up to. In any tree that's coming off of
the trunk, any limb that's coming off the trunk below
that ultimate height you can consider a temporary limb. You
(33:37):
don't want to print it off at this point because
it's providing photosynthetic production for the tree, which is food
for the tree. But you want to make sure that
those branches that are below that ultimate height area Tho's
temporary branches are growing more horizontally and not growing vertically
up into the canopy, so that when you eventually do
(33:58):
prin them off, you don't want to be taking a
big chunk out of the canopy. So so leave them,
leave them on, but keep them, you know, kind of horizontal,
and then gradually prim them off from the bottom. Up
is the is the canopy develops, and as the canopy
develops with that one single leader talking.
Speaker 1 (34:17):
With Ron roths his website arbordoctor dot com. He's a
registered consulting Arborist, i s a board certified Master arbist UH.
He's a media amateur meteorologist and a camel racer extraordinaire.
Now that he's back from Australia, we're going to take
a break. We come back with a little switch hats
and we'll take a look at the weather here in
the garden with Ron.
Speaker 3 (34:35):
Wilson Landscaping made easier with your personal yard boy. He's
in the garden and he's Ron Wilson.
Speaker 4 (34:59):
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(35:21):
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Speaker 1 (36:32):
Welcome back here in the Garden with Ron Wilson, special
guest this morning, the Arbor doct Ron Rothis is a
website arbordoctor dot com talking about trees. Now we're gonna
switch the hat around and now the front of the
bill says UH forecaster amateur meteorologists. So let's take a
look at the weather. And it looks like I got
some storms blowing through in the next couple of days.
(36:53):
But what are you see in next week?
Speaker 5 (36:57):
Well, the next day or two, it looks like quite
a winter storm in Iowa, northern two thirds of Illinois,
northern half of Indiana, northwest Ohio, southwest, and most of
the stayed up north and southern Wisconsin. They could get
(37:18):
six to twelve and even a little bit more snow
in those areas. And that snow may be moving into
Ann Arbor this afternoon, at least the beginnings of it,
although I think the heavier snow will be moving into
that area after the game. From a standpoint of our area,
this storm is going to mainly stay north of Cincinnati,
(37:41):
north of the Ohio River. There is going to be
a little bit of light snow and rain mixed. We
may get a dusting or something on the grass or
maybe even a nanch, especially the northern suburbs, but it's
not going to be a whole lot. The cold pattern
continues and another storm system is going to be moving
up the Ohio Valley Monday night into Tuesday, and this
(38:03):
one has a more favorable track. The models haven't totally
locked in on it yet, but it does look like
we're going to get accumulating snow Monday night into Tuesday
and could get I mean, we had the potential to
get several inches, although it could still be an inch.
I mean, it's kind of hard to tell right now,
but certainly if you're in the Cincinnati area or anywhere
(38:24):
in the Ohio Valley, really anywhere in the state of Ohio,
southern Indiana, and northern Kentucky, I would keep your eyes
on the Tuesday morning rush hour because it could be
quite tricky. Beyond that, the cold pattern continues and more
storm systems. You know this early, it's it's hard to
(38:44):
say what the track's going to be. But even looking
at the three to four week outlook which takes us
to Christmas, the cold pattern continues with a very active
storm track. So I would have to say that this
year the chances of the white Christmas. I mean, obviously
we can't predict what Christmas Day is going to be
(39:04):
like this far in advance.
Speaker 1 (39:06):
But let me let me say this before you say anything.
You've always your prediction has always been a fifty chance.
Speaker 5 (39:15):
Well, we're above that this year. I would say, wow,
at least at least from a historical perspective. And normally,
you know, the average chance of the white Christmas in
Cincinnati proper is probably only you know, twenty percent, but
we're certainly above that twenty percent this year. And I'd say,
you know, we could be at fifty percent or even
higher this year, but certainly higher than the normal year.
(39:38):
I mean, there's certainly more of a chance of the
white Christmas this year, given this, given the weather pattern
in the month of December, than there would be in
your average year. Considerably higher chance. And that goes for
really the northern and the northeastern part of the country,
so anywhere from the Northern Plain down into the Great Lakes,
(40:02):
Ohio Valley, over to the East Coast and New England
are all going to be below normal with with above
normal precipitation expected all the way through Christmas. So a
lot of areas are have a better than a lot
of those areas are going to have a better than
normal chance of a white Christmas. Now you go into
the south, you know, Gary well, obviously Gary Bachmann doesn't
(40:25):
get much to know though last year they did. Yeah,
very very little chance of it. Uh, you know, even
you know, if i'd say from Tennessee south, it's going
to be warmer than normal with if anything, below normal precipitation.
In fact, there's some projections that that the drought could
(40:46):
be developing and areas that don't already have drought in
the southeast. In parts of the South, so above normal precipitation,
the Ohio Valley no drought here, although northwest Ohio and
northern Indiana who have been in severe to extreme drought
conditions the entire fall that's been eased up by some
(41:06):
recent precipitation. But there's been some really really severe drought
this year north of Cincinnati, up in the up in
the Northwest Ohio, northern Indiana. It's been really.
Speaker 1 (41:20):
Quite quite severe this year's Talking to Jerry Rose, our
giant pumpkin grower, on Thanksgiving Day, he was they were
having a white Christmas. That's is it Huntsburg, northeast northeastern
Ohio and he said it was coming down pretty good there,
so they were going to have a white Thanksgiving.
Speaker 5 (41:38):
Yeah. The with the warmer weather, the warmer on September
and part of October that we had, the Great Lakes
were really really warm. And with this when this cold
air came down over the Great Lakes, it cranked up
the Lake Effect snow machine and they had some pretty
impressive snowfall totals in northeast Ohio and northwest Pennsylvania. I
(42:00):
have a friend who has a cottage up in Corey, Pennsylvania,
and she was sending me pictures of the snow. Wrote
a deep snow that they had their their cottage up
there for Thanksgiving.
Speaker 1 (42:14):
It is beautiful. So the snowboard is out at the
Rothas Weather Station.
Speaker 5 (42:21):
Absolutely, the snow pivote is out and the TV is
cranked up for this afternoon.
Speaker 1 (42:27):
So you think that the bucks will the snow will
hold off long enough for them to get on the
bus and get out and come back to Ohio.
Speaker 5 (42:36):
I don't know about that. I think they're going to
have it's going to be snowing pretty good by the
end of the game up there.
Speaker 1 (42:43):
Well, all right, there you go, run Roth. It's always
a pleasure again his website arbordoctor dot com. Thank you, sir,
having great weekend. Go Bucks, Hey, go Bucks, thank you.
All right, quick break we come back. Phone lines you're
open for you. Eight hundred eight two three eight two
five five. Here in the Garden with On Wilson.
Speaker 3 (43:09):
How is your garden growing? Call Ron now at one
eight hundred eighty two three talk you're listening to In
the Garden with Ron Wilson.
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Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.