November 8, 2025 • 43 mins
Rita joins the show. Also, your calls, tips, and questions with Ron.
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Episode Transcript
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Speaker 1 (00:34):
Our toll free number eight hundred eighty two three A
two five five, And as we promised, she is with
us this morning. It is time for are you urbally
experienced with our ccpcmajor Award winning syndicated journalist. She is
a member of the Arab Society of America, Appalation herbal scholar.
She is a media personality, motivational speaker. You will be
(00:54):
motivated by the end of this segment. A regular contributor
on Sacred Heart Radio and our IHEARTRADI, as well your
website about eating dot com ladies and gentlemen. The one
the only Rita nader I conferred, Wow.
Speaker 2 (01:16):
Well, good morning. This was sort of a surprise, not
a real planned little chat, wouldn't you say?
Speaker 1 (01:23):
But I like the surprises. I wasn't sure if we
were going to be able to get you on this morning,
and I'm glad that we were because I have so
many questions for you today. It's crazy.
Speaker 2 (01:33):
I'm afraid to ask which the first one is.
Speaker 1 (01:35):
Uh, while you were there when they first started, can
you believe that the Farmer's at Almanac is inding the
entire thing? In twenty twenty six?
Speaker 2 (01:43):
You know I had heard that how Sad and I
have written for The New Pioneer used to put out
a Farmer's Almanac version very similar. But you know, yeah
it's not only iconic. But was it always accurate? I
don't know, But is any weather, you know, prediction accurate?
(02:06):
And it was a great guy, don't you think plus it.
Speaker 1 (02:09):
I just liked it. I liked all the trivia then
all the stuff that they had in there. I didn't
care about the I mean the weather prediction was interesting. Yeah,
they would hit it sometimes they didn't hit it sometimes,
I you know, it just it was it created conversation.
And like Joe said, you know the news, the news people,
you know, when they came out that would give them
the trigger to go, oh, the Farmer's Almanacs predicting you know,
(02:30):
a warmer, cold or whatever. But I always liked it
for all the rest of the stuff that was in
the stories and the info and the gardening info and
all that I thought was outstanding. I bet I've bought
a Farmer's Almanac since I was a little kid.
Speaker 2 (02:45):
And En Georgia, yeah, well we had we did too.
And my brother in law Jesse always always planted his
crops by the Farmer's Almanac. Sure by the moon, and
he always had wonderful crops. Yeah, we're going to miss that.
Speaker 1 (03:01):
You had the Farmer's Almanac. You held on to that thing.
You've read that all season long.
Speaker 2 (03:06):
Oh, I know, I know. I still have a couple
of old ones. I'm going to keep them. The original
probably be airloom.
Speaker 1 (03:12):
From the original.
Speaker 2 (03:15):
Well ago, yeah, yeah, maybe maybe a little after the
original when I started getting into that stuff.
Speaker 1 (03:22):
I love it talking with Rita hiken Feld. Now. Secondly,
Rita hiking fel last weekend, of course, one of your
favorite weekends, a big one for you on Friday Halloween.
How to go?
Speaker 2 (03:33):
Well, I'll tell you what. I think. We're going to
need air traffic control and the sky very crowded, and
you know, the bad thing is, I don't know if
a you know, artificial intelligence? Who was real? Who wasn't.
I flew sort of low and I tried to get
you a couple of times, because as you know, I'm
geographically challenged, but you did not answer your phone. So
(03:55):
you must have been out trick or treating or having fun,
you know, just giving out treats. But all in all,
it was a good weekend. I was a little tired afterwards.
You know, I'm sure more than more than a few
years old, but it was it was all good. My
room worked well. I turned off the GPS because I
don't like it. It never worked. But other than that,
(04:17):
I did pretty good.
Speaker 1 (04:18):
Good for you. And then when you when you get home,
you make your own little medicinal purposes only.
Speaker 2 (04:23):
Potion of course, of course, and a little cherry bounced
to warm me up because it was a little chilly.
Speaker 3 (04:31):
Love it.
Speaker 1 (04:31):
Well, I'm glad you had a great time. Now, I'll see.
I'm just rolling through this today because I got so
many questions your recipe this week. If I went to
our website at Ron Wilson online dot com and pulled
that up and you're at the very top of this
time and it's eggs in Purgatory, I would say, what,
(04:52):
what is Rena talking about eggs in Purgatory? Please explain?
Speaker 2 (04:58):
I thought that was it's a fun title. Okay, So
eggs in Purgatory it's actually from Italy. And think about,
like how I was raised Catholics. Think of this image imagery.
The eggs represent, mister Wilson, the souls that are seeking cleansing, purification,
however you want to call it. And the spicy red
(05:18):
tomato sauce, we put some hot red pepper flakes in there.
Those represent the flames of purgatory in our faith. Then
the dish came about in Naples, and you know, it's popular.
It's a twenty minute meal. From what I can understand,
the Italians don't eat that for breakfast because I think
they do cheese and bread. Not sure, but anyway, we
(05:41):
would do it for breakfast or a bunch or a
light meal. And it's sort of like check shuksa the
Middle Eastern version, because they both use eggs. And you
start out with a little olive oil and a skillet
and add some onion and some garlic and some chili flakes,
and then you add some canton made us sort of
smush those up, and you put those in with the
(06:03):
onion in the garlic and the olive oil, and so
that makes a really nice spicy sauce. And basically you
make some divots in that sauce and crack some whole
eggs into there and sprinkle with the little cheese. Like
check shoots, we use feta, but with eggs in purgatory,
we use parmesan, so you got to cover them. And
(06:25):
a lot of people like their eggs sunnyside up, sort
of running. I like them a little firmer. How about you.
Speaker 1 (06:32):
I like them sunnyside up, but I cannot take them snotty.
Speaker 2 (06:36):
Yeah, yeah, that's that's a good analogy. Yeah, me too,
sunnyside up, a little firmer. And then with these, I
didn't have any fresh basil eggs, and purgatory usually calls
for basil, so I sprinkled some dried basil and really
a delicious brunch or dinner dish twenty minutes. You could
add some sausage to it if you want, you know,
(06:58):
do whatever, what else, mushrooms, whatever, But the real simple
version's good. And then as Catholics, we feel good about
eating something so meaningful.
Speaker 4 (07:09):
So to say, hey, Rena, what's for dinner? Eggs and purgatory,
that's it, all right. So what happens if I'm if
I'm cooking that egg and it breaks, well, you know,
that's that's the soul seeking purification.
Speaker 2 (07:28):
Yeah, you could say that. Yeah, And sometimes they do,
and again sometimes they turn out a little too hard.
But as you said, snotty eggs I've never heard it
said that way, but I'm with you there. But you know,
eggs are so nutritious, talk about minerals and vitamins, white heads,
a ton of protein. Tomatoes are good for you. The
basil has a little iron and potassium, so you know you.
Speaker 5 (07:53):
Garlic.
Speaker 2 (07:53):
Oh yeah, I still have some leftover from Halloween. You
know that's good for anything with your heart and immune
and so it's a fun. It's a fun dish and
one that uses basically pantry ingredients, so you're good to go.
Speaker 1 (08:08):
Would you sprinkle a little bit of francs on top
of that?
Speaker 2 (08:11):
You know you would? I would not those chili flakes.
I drive some cayenne chili's last year and I still
have them. To me, that's enough heat. But I know
you love all that spice, don't you?
Speaker 1 (08:23):
Not too hot? But I like the flavor and I
like a little kick in there. I just I had
to make my sensational coal slaw yesterday for our company
Thanksgiving dinner, which I put horse radish in and everybody
loves it because it's got a nice kick to it.
Speaker 2 (08:36):
Oh see that sounds good. Oh that's right. Because you
have your Thanksgiving dinner at work early.
Speaker 1 (08:42):
Yeah, we have it earth for everybody. And I do
all kinds of different things in the coals law, but
I do the horse rash and everybody's always like, what
is that in there that's got that little something different,
little horse, little horse red that.
Speaker 2 (08:54):
Yeah.
Speaker 1 (08:55):
So yeah, talking with Rita hike and fell at her
recipe this week. Don't let the name turn you off.
Read all about it eggs in Purgatory and you can
find it on our website at Ron Wilson online dot com.
Just take a quick break, we come back. We'll go
out to the garden with Rita. Here in the garden
with Ron Wilson, Green.
Speaker 6 (09:12):
Tomb or not Ron can help and one eight hundred
and eighty two three talk. This is in the garden
with Ron Wilson.
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Speaker 1 (11:56):
Fucking you're arding at eight hundred and eight two three
eight two five five. Rita hikenfil was with us this morning,
and of course that's are you. Heberly experienced her website
about eating dot com. We're gonna walk out to the garden.
By the way, you showed me a picture this week
of a lufah you grew. I thought those were kind
of tough, isn't they are? A long season? Gord, I mean,
(12:16):
that's not one of the easiest ones to grow.
Speaker 2 (12:18):
I always thought no, And actually that was from my
friend Charlene, who also gave me the passion fruit. Yeah.
I have never had a huge amount of success growing,
but I always say, you know, they're my Appalachian friends,
and boy, they have a great garden. She has a
lot of success. But she gave me some green ones
and I've got to dry them out before I cut
(12:41):
the tips off and shake the seeds out, and then
they're wonderful natural sponges. You just cut them up in pieces.
But I couldn't peel the skin off. It wasn't you know.
They weren't dry enough yet. So yeah, that'll be fun.
Those are fun. You can put those in homemade soaps
or just cut them up in peace and package them
up with, you know, some nice soap that you buy
(13:04):
and it makes a nice little Christmas gift again, a
gift from the garden.
Speaker 1 (13:08):
A gift from the garden, says Rita Hikenfeld. And they
always do work, and the ones that you make are
always outstanding, whether they're irvs or the mixes that you
do and all of that, and folks, you can I've
seen you give those away to people and they just
pretty big smiles that you bring the folks face just
because it's you, Rita, and of course because of the
gift that you gave them as well.
Speaker 2 (13:28):
Huh yes, yes. And it's funny because talking about the garden,
we've got the gardens all chilled. The irb garden I
leave pretty much alone because I like it as a
sort of a winter shelter for the you know, God's
good creatures. But when I was I did harvest, as
I think I told you last time, dried some basil
and peppermint and some of those nerves and they're all
(13:51):
dried now. And yesterday I was pulling them off the
stems of peppermint. And here's here's a tip. Usually we
crush them up between our palms, you know, make them,
crush them up so they're easy to shake out of
the bottle. But if you can leave your dried herbs
in whole form, just strip the leaves from the stem.
Those volatile oils will stay leaf until you use them.
(14:14):
And it's really fun to take the whole dried leaf
and you know, rub them between your palms and the aroma.
The mint was just lovely, just lovely, very strong and aromatic,
and then I got to tell you too. The purple basil.
You know, purple basil I love, but doesn't hold up
so much in cooking the flavor. And so I dried
(14:35):
a bunch and I was stripping it off the stems,
and usually you smell clothes and licorice, but the scent
was very, very faint. So if you're gonna dry basil
for culinary use, just I would say stick with the greens,
you know, the genove, say, the sweet basil, the tie
you know, those kinds. But the purple really pretty, but
(14:57):
flavor wise it doesn't compete.
Speaker 1 (15:00):
Do you ever take any of the annual herbs, pot
them up and bring them indoors?
Speaker 2 (15:05):
I do. It's funny, you know the butterfly pee that
you gave me. I've got that growing so far. It's
great in the basement and my coffee tree I do.
I bring in the pomegranate, and I have tried basil,
and now I've got rosemary. I dug her up and
put her in a pot, and that don't always have
(15:26):
a great amount of success, But you do that in
your garage, right, the rosemary I have better luck in
the garage. In the house yeah, but I always say,
you know, and you've told people to herbs don't always
follow the rules. Go ahead and try. Tribes seem to
be a good one that transitions from outdoors to in
and you can cut them off at ground, you know,
(15:46):
soil level, and they'll pop back up. You just you know,
it doesn't hurt to try, don't you think in that way?
You may have some pressures in the winter on the
window sill and it makes you smile just seeing them.
Speaker 1 (15:57):
Oh. Absolutely. Talking with Rita hiken Felt again. Her website
is about eating dot com. You also sent me a
picture I thought was really cool. You're at the Green Acres.
They had made a fence around a premier guard. I
think that was using weaving Jerusalem artichoke stems, which gets
pretty tall and golden rod.
Speaker 2 (16:17):
Yeah. Aaron, my neighbor and friend works at Green Acres
and they're educator and they had the kids during a
field trip. I guess, gather the twigs and she said
what you said, boy, they're very substantial, and they wove
them together and made like an old fashioned waterle fence
and it was just beautiful, and you know, it's a
(16:40):
wonderful place for wildlife. Too, to sort of tuck in
in the winter. They call it, I don't know if
they call it a living fence or I forget maybe
the other term, but anyway, just something again fun. You
would pick up or discard those branches, and they're flexible
enough to weave into a fence and very sturdy too.
Speaker 1 (17:01):
It's sturdy enough to stay up there and hold plants
back and do whatever.
Speaker 2 (17:05):
You know.
Speaker 1 (17:05):
I kind of did the same thing. We had a
ruella that was fallen over by out by our front door,
and I just took some bamboo and kind of weave
them together. I didn't tie anything together, put some stakes
in and did that and it looked pretty neat because
it was very natural, and it held up the held
up the ruella at the same time, so that was outstanding.
But it was Jerusalem artichoke stems and golden rod stems.
(17:25):
I always love it read. I have talked to Rita
on the phone. I'm going to give this little story away.
She'll be driving somewhere. This is before you weren't allowed
to talk on your cell phone and drive at the
same time, and glad to clear that up, and she
will say, oh my gosh, there's Jerusalem artichoke. Hang on
a second, stops the car in the middle of the country,
gets out of her car, runs across the ditch and
(17:47):
it's Jerusalem artach chokes or it's not, and it takes
it from there. I believe that she does. That's that's
Rita Hikenfeld.
Speaker 2 (17:55):
Yep. We had many good adventures with finding like wild
elderberry and nature. I told you too when we were
in Michigan and driving along somewhere going to the beach,
and they have a lot of woods and I know,
I know I saw gencing in those woods. But of
course we didn't stop because it's not legal. But anyway, yeah,
(18:19):
my kids were like not horrified, but I said, oh,
can we just pull over a little bit. I see
some gensing and my kids know me. They said, no, Mom,
We'll just go slow and you can observe from the car.
Speaker 1 (18:30):
So I think I've been.
Speaker 2 (18:31):
All wind up in prison or jail there.
Speaker 1 (18:33):
I think I've said that a couple of times, Rita.
Somebody lives here. You can't just go into their yard.
Speaker 2 (18:38):
Yeah you did, Yeah, but you do anyway? Well I'm harmless, Yes,
yes you are.
Speaker 1 (18:45):
Hey, does do you either? Your boys still.
Speaker 2 (18:47):
Run Shane is still un back and cross country coach. Yeah,
I don't know that they're they're runs like they have
they do other things. But yeah Shane, Yeah, Shane does
because he's heave his coach and he's still West Claremont
cool and also Walnas Hills he's working there too.
Speaker 1 (19:07):
So Carl ran the New York Marathon.
Speaker 2 (19:10):
She did Oh my gosh, that is big, no kidding finish.
Speaker 1 (19:14):
Yeah, first time. It was pretty cool.
Speaker 2 (19:18):
Oh my god, I'm almost speaker.
Speaker 5 (19:20):
Yeah, that's.
Speaker 2 (19:24):
Wow. Did she just love doing that?
Speaker 1 (19:27):
Yeah? She's been training for with a team for about
six months or so. And then you have to get
a lottery to get into it.
Speaker 2 (19:33):
Oh yeah, the lottery.
Speaker 1 (19:35):
Oh, there's an app that you can track them through
the whole thing. It was. It was cool.
Speaker 2 (19:39):
So yeah, how many miles is it?
Speaker 1 (19:41):
Twenty six point two, twenty six point six something like that?
Speaker 2 (19:45):
Oh my gosh six run the Pig the Pig Marathon here.
But wow, tell her congratulations. That is she's a nice,
strong woman and just wow, it's good for her.
Speaker 1 (19:56):
Yep, all right, And I just think back when she
used to complain about having to pick a.
Speaker 4 (20:00):
Loud violence flower outside yes, and eating all natural and
now she's missed all natural.
Speaker 2 (20:06):
That's a good thing. They always see you planted seat
sarus what it was?
Speaker 1 (20:10):
Well you help?
Speaker 2 (20:10):
Hey.
Speaker 1 (20:11):
Rita hikenfeldt always a pleasure again. Her website is about
eating dot com. We will talk to you a little
while in the future.
Speaker 2 (20:18):
That sounds good. I'll see it soon again.
Speaker 1 (20:20):
All I thank you Rita Hikenfeld again about eating dot com.
Quick break we come back. Phone lines are open for
you at eight hundred eight two three eight two five
five coming up the top of the hour and extended
version of the Buggy Joe bog Report. But you and
me in between here in the garden with Ron.
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Speaker 1 (22:17):
Welcome back here in the garden with Ron Wilson again.
That total free number would be eight hundred eight two
three eight two five five talking about yard Nig. Don't
forget our website at Ron Wilson online dot com. I'm
always fun talking with Rita. We always enjoy that she's
been reading and I've known each other for a long time.
As a matter of fact, Rita, Joe and I, the
three of us have known each other for about the
same amount of time from since about the early nineties,
(22:39):
believe it or not. And we've been doing this together
and just sharing information with each other for all Joe
Boggs that long, didn't you believe it. I knew Joe.
I met Joe Boggs when Joe Boggs first came to
Hamilton County, Yes, as the extension agent. And Peggy Lane,
who used to write the gardening column, said, watch out
for this new face with the extension and his name
(23:00):
is Joe Boggs. Blah blah blah. So I went and
introduced myself to Joe. Was he a troublemaker back then? Oh? Absolutely,
that's why we got along so well. Yes, and yeah,
and that's I said, you know, I've always wanted to
work with Extension, have them to you know, share information
with a TV and radio and stuff. And Joe stepped
right up to the plate and we've been good friends
ever since. So yeah, so interesting and yeah, and he'll
(23:23):
be with us the top of the hour. This is
his he does every year. He goes into his winter
mode and signs off for the end of the season
and it comes back the following season as well. So
this will be his last one, so we're gonna have
a little extended version kind of recap what we saw
this year. And we'll have the Lightning round with Buggy
Joe Boggs like we did with doctor Allan Armadache last week.
(23:44):
So it'll be fun. So'll be sure to stay tuned
for that. In the meantime, if your community is dealing
with the human wildlife conflict, you know, the critters, the deer,
maybe some birding issues. I want to learn more about
tics things like that. Marnie Titchno from the Ohio State University.
(24:07):
This u's their wildlife specialist. They're putting together called the
Ohio Community Wildlife Cooperative Conference and it's coming up November
the twentieth at the Nationwide Ohio Farm Bureau Center forty
Center and it's forty five dollars for the day, includes
the lunch and materials, several classes that I think you
(24:28):
if you had some representatives from your community to go
and learn more about it, to learn how your community
can deal with these issues. Again, they're going to address
ticks and urban landscapes, holly pathnogenic avian influenza update, the
establishing a bird trail, surveying wildlife in the municipality Ohio
Bats Update. You know that the Ohio Bats Update. Did
(24:51):
you know anything about bats? I'm trying to learn more
about them all the time, and last week was a
bad awareness week. They have a great website, it's really simple.
Batweek dot org. Batweek dot org. Learn more about bats.
They're right there at the top of the list. They're
on the same list with all the pollinators and the
(25:13):
bees and the butterflies and all that. We need to
do more for our bats as well. Learn about them
so you're not afraid of them, and then go from there.
But again, great website, batweek dot org. But anyway, they'll
talk about that, and they'll talk about what to do
when you find injured or orphaned wildlife as well, how
do you deal with that? Anyway, it's a great all
day conference. When Marnie Titchenell does things like this, she's
(25:35):
the best and she and her all the speakers that
she'll have that day will be outstanding. I guarantee you
we'll walk away with lots of great information. But it's
coming up on November the twentieth, the Ohio Community Wildlife
Cooperative Conference. Learn more about how to deal with all
these in your community. You have to register by November
the fourteenth, forty five bucks. Go to their website. Go
(25:57):
to our website I'm sorry at Ron Wilson online dot
com and you'll see it right there, Ohio Community Wildlife
Cooperative Conference. There is a link there for you to
link onto to register. You got to the fourteenth to
do that. Woodland Stewards do OSU dot eedu is one
of the websites, but just go to ours and link
on it right there. And this is a great class.
Sign up for it. A highly recommended. Talking about yard
(26:20):
niggat eight hundred eight three eight two five five. By
the way, Halloween was last weekend. Lots of pumpkins still
sitting out there as we did our pumpkins scaping, you know,
landscaping with pumpkins, not so much carving the pumpkins, but
just decorating with all different types of pumpkins that are
out there. Well, when they're all of a sudden done,
what do you do with them? Well, you know this
(26:42):
has become a major issue in our landfills. Did you
know that there's a one billion pumpkins produced every year?
All right, a billion pumpkins for the Halloween and fall seasons,
and most of those wind up making it their way
to the landfill. But that's not a good thing. And
(27:03):
you think about it, say, well, you know, you put
them in the landfill, so what it breaks down, it's
an organic matter, it breaks down and goes away. Well
they do when they go to landfill. They release harmful
methane gas because of the way they can't break down
in the landfill, and so it's a it's not a
good thing. So you're wasting organic material that you could
(27:23):
have composted or fed to the wildlife or used them
in your garden or maybe even eating them yourself. So
don't throw your pumpkins away in the trash unless you know,
maybe you painted them and you you know, unless you
can peel the paint off of there or sprayed them
with something like that that you can't get put them
out for the wildlife. Otherwise put them out. You know,
(27:46):
there's all kinds of things. You can compost them, cut
them up in small pieces, get all the paint and
glitter and all the sticker stuff off of there, throw
that away. But just cut them up with pieces and
compost them. Feeding the wildlife. I don't have any problem
myself making those pumpkins and smashing them, throw them out
into the woods. Out into the woods. Now, some states
don't like you doing that, some states don't mind you
(28:08):
doing that. It just depends, and there's pros and cons
to both ways. Check with your wildlife, you know the
division for your particular area, to see what they say
about feeding the wildlife. We like to leave ours out
and let the squirrels and the chipmunks and everybody dig
into them and have at it. That's where you get
our volunteer pumpkins coming up in the landscape all the time,
(28:30):
but we let them do that. A lot of farms
will take them. If you have any pig farmers around
your area. Pigs love pumpkins, and again if they're not
painted or been treated with anything, a lot of farmers
will take those for you. A lot of the zoos
will take those for you as well. All those zoo
animals love pumpkins as a food source. And of course
(28:50):
you can bury it in the ground to let it compost,
put it in your compost pile, eat the seeds, you know,
eat the meat that's around it. But again, do everything
you can besides putting it in the landfill, because it's
not a good thing to put all those pumpkins in
the landfill, just not a good thing. Figure out other
ways to you use them up in your yard and garden,
(29:12):
feeding the wildlife. And again check with your state to
see what they say about doing that as well. Farmers,
they love them zoos. Can use them, compost them whatever
may be, but use them up just like the leaves.
Use them up in your yard or close by. Don't
put them in the landfill. And before we take a break,
(29:32):
I got a funny feeling I knew who we're going
to talk to. Evelyn good morning.
Speaker 5 (29:36):
Oh my goodness, you guess so.
Speaker 2 (29:40):
Brought up.
Speaker 5 (29:42):
You know you're on your take reporter. And unfortunately, it's
not safe for children to jump into piles of leaves
in the fall, because that's where it takes love to be.
They do not go into hibernation. They're there all through
the winter and the fall. When you have these leaf
(30:04):
piles that are moist, the ticks are really happy. And
the ticks, as you always remind us, are so tiny.
Some of them they're like a speck of dirt. So
if you have a speck of dirt on you or
your pet or your children. Assume that it's a tick
(30:25):
unless you can brush it off. And if you do
go rolling in the leaves and on the ground, take
your clothes off, put them in the hot dryer for
ten minutes, and that'll dehydrate those tiny bloodsucking ticks, which
can cause so many diseases, including lime disease, which has
(30:49):
managed to travel into every state because they travel on birds,
and they travel on deer and rodents. So there you go.
Sake so much for recognizing my phone number without a collar.
Speaker 1 (31:05):
Well, I said tick, and I saw Evylin show up
on the screen. I said, Evelyn are tic expert. And
did you mean take your clothes off before you jump
into the leaf pile or after you get out of
the leaf pile?
Speaker 3 (31:21):
I don't know.
Speaker 5 (31:21):
I think maybe after after you get.
Speaker 1 (31:26):
Just when we want to make sure we clear that up.
Speaker 5 (31:28):
Have one you never know, absolutely, that's wonderful, all right.
I think maybe you better not jump in. And it's
kind of a shame. But I saw a child the
other day just down my street, and you know, his
father was watching him and the children. The child was
having such a good time jumping in those moist leaves.
(31:52):
That not a good idea. It's a shame. It's a shame.
Speaker 1 (31:58):
Well, we appreciate the update. Always count on you doing
that with us. And you have a great fall.
Speaker 5 (32:03):
Oh you two fake so much.
Speaker 1 (32:06):
Take care. I have a new tick in our area
that the longhorn tick, which you started getting some reports
of in our area too. Another tick to add to
all the different ticks that we have here. But point
being is, you know, even when whether you're jumping in
the leaves or whatever, when you're working out in the yard,
no matter what, you know, always inspect yourself at the
end of the day when you go to take the
shower or whatever, truly inspect yourself or have someone help
(32:29):
you and look for, like she said, those spots that
don't wash off or brush off. That could be a
tick and that could be a serious the afterwards, if
they do bite, you can transmit that disease can be horrible.
So be sure you inspect yourself for you know, after
you're doing things like that, and she's like she said,
you throw your clothes in a dryer and just after
what you're done like that, and that will dehydrate them.
(32:50):
Should you trade them, it'd help you out there. There's
protective clothing and sprays you can use as well, but
always inspect yourself when you're outside working in the yard,
in the leaves, whatever may be for ticks. When it's
all said and done at the end of the day,
quick break, we come back more information to share with
you and taking your calls at eight hundred eight two
three eight two five five. It's all happening here in
(33:11):
the garden with Ron.
Speaker 6 (33:12):
Wilson Landscaping Ladisier with your personal yard boy.
Speaker 3 (33:17):
He's hit in the garden and he's Ron Wilson. Here's
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Speaker 1 (34:52):
We are talking yardening at eight hundred and eight two
three eight two five five Give morning. I'm Ron Wilson,
your personal yard boy, working our way through the month
of November. By the way, looking at the lawns cool
season grasses, first of all, let's take a look at
those warm season grasses. We have a lot of folks
that listen to us in the Southern States and the
warm season grasses. Of course, they're still mowing. You keep
(35:13):
mowing until it's growing. And it's still growing, so you
keep mowing. But you know, you start to watch out
for weeds coming up here and there, do a little
spot treating. It's gonna start shutting down. Watch for disease.
This time of the year, they watch for disease, usually
looking at maybe possibly doing some fungicidal lapse in the fall,
but definitely using pre emerging herbicide in your lawn in
(35:36):
the fall to discourages winter weeds from germinating as your
lawn shuts down and goes dormant for the winter. That's
southern grasses now cool season grasses. On the other hand,
you know right now again you're going to as long
as it's growing, you keep mowing. If it's not growing
and it's really starting to slow down, but your leaves
are falling, you keep mowing. So either way you got
(35:59):
to keep mowing. I want to keep mowing to mulch
those leaves back into that turf. We don't want leaves
laying on the turf. Remember that through the rest of
the season, if you may not be mowing to mow
the turf, but you may be mowing to get rid
of the leaves from laying on the turf. And research
from Michigan State has shown that you can mulch back
(36:20):
into your turf up to six to eight inches of
leaves deep of leaves back into the turf. Yep, that's
a lot of leaves, but your turf will respond nicely.
You're adding organic matter back to the soil. You're adding
fertilizer back to the soil. You're adding or that organic
matter combined with those with grass blades. It's almost like
(36:40):
thin layer composting. And the earthworms will love you for it.
So again, try to return those back into the turf.
If you think you got too many leaves and you're
you're uncomfortable, then collect those up, put them in and
the beds around the trees or whatever. I'm a firm
believer in the new push now for leave the leaves
where they're suggesting, you know, you leave things, some of
(37:02):
the perennials alone, for as Rita was saying, she leaves
her herb garden alone, for any of the overwintering wildlife
and things like that. To leave that there. And leaves
have shown there's a lot of things that depend on
critters that depend on leaves to overwinter properly, that burrow
into the leaves and hiding the leaves, get underneath the leaves,
need the moisture from the leaves. I get it, and
(37:23):
i agree, and I'm all for it to save them
in the landscape. Beds, in the perennial beds, in the
vegetable garden areas around the trees, but not on the turf.
Grind them up and put them back into the turf, right,
not on the turf, but everywhere else. Leave the leaves.
I'm good, I'm cool with it. You know, do that,
but not on the turf. And if you don't have
(37:45):
a compost pile, you gotta start one. Falls a great
time to start a compost pile. It doesn't break down
as quickly over the winter, obviously because of the colder temperatures.
But it's a great start. And you've got all that
some of that debris and the extra leaves and things
that you can grind up and put in that compost
pile and get one started. And once you get the
hang of composting doesn't take a very large area to
(38:06):
do that, you will appreciate the benefits of using that
gardener's gold. That's the results of proper composting on your property.
So you know, again, you should be using all that
up within your own lawn, within your own landscape. I
keep it right there, but leave the leaves. I'm with you.
I'm with you one hundred percent. But not on the
(38:27):
turf please. Also, speaking of the turf care for the fall,
don't forget what we've got that last feeding all right, So
you've got that last cool season grass feeding coming up.
Now you can do it now next week would be
fine either way. I've had a couple of people say
they've got grass coming up that they put down and
(38:48):
growing looking nicely. When should I mow? Use the same
practice that you would use as though you're mowing your
regular turf. Never remove more than a third of the
grass plate each time you mow. But if you can
mow it once or twice before we get into the winter,
that's good. Helps to harden it off as we go
into the winter season. So mowing that new grass when possible.
And of course it needs to be fed as well,
(39:08):
so if you did it, you know when you put
the seed down earlier, it also needs that second feeding
anytime now through mid November or so. And you can
use that starter fertilizer for the second shot if you want,
But go ahead and do that. And then Danny and
I were going to bring up today a good friend
of ours, one of the on air personalities for one
(39:29):
of the other our sister stations here. Steve Hawkins, the Hawkman,
talked to me yesterday about having his lawn regrassed, and
I said regrassed, the regressed. He said, no, regrassed. So
that is our new horticultural term for adding or increasing
grass in your lawn is having it regrassed. So we're
(39:52):
going to try to make that an official term now
in the horticulture industry, regrassed. But his point was that
he went ahead. His life one care company went ahead
in early September and core air rated and slice seated
over seated into his existing lawn. And said, it looked okay,
but if you look straight down on it, you can
see some bear spots here and there and all. But
(40:12):
they came in and did it. He was going to
suggest they hold off because it was kind of dry
at the time they did it, and they said, now
it's up to you to keep good even moisture in there,
you know, which may require a light watering every day. Well,
he kept up with it, and he said between that
and the timely rainfalls that he had in his area,
the new seating came up. He said, the core air rating,
(40:33):
they had never done that before, was phenomenal. He said,
his lawn right now looks the best it has ever
looked because he had that done and he stuck with
it with the watering as needed and the feeding, and
now he's going to come back and give it its
final feeding here in the next ten days or so,
two weeks. But he said, my lawn is regrasped and
(40:55):
it's the best it's ever looked. Core air rating and
doing a little over had turf type tall fescue. And
I tell you that core air rating. We talk about
it all the time, but the many benefits from that.
But again, he had it done and it turned out
absolutely wonderful. So thanks Steve for sharing that with us.
I really appreciate it. And by the way, I'm going
to spill the beans here a little bit. All right,
(41:17):
coming up in a couple of weeks, we're gonna have
doctor Armada's back on our show. And if you recall
at the end of the segment a couple of weeks
ago we had with him, we had a lightning round,
which we're gonna do with Buggy Joe Box today, by
the way, and I finished up by saying something about, uh,
I don't know gardening knowledge and all that versus common
sense gardening. And I said, why don't you write a
(41:37):
book about common sense guarding. Well, the reason I said
this he has written a book called The Common Sense Gardener.
And read it. He wrote it about I always been
writing it all summer, but it's about using common sense
in your gardening practices. And he writes the story about
a young man learning about common sense gardening from other
(41:57):
gardeners who have been gardening for a long time who
share their common sense with him as he goes through
this journey of learning about common sense gardening. It's another
classic from doctor Allan Armity. It's not available yet, but
we're gonna have on the show in another week or two,
I think. And who's gonna announce when it's going to
be available. A limited run of these books early before
(42:19):
the holidays, and then they'll have the regular printing going
after the first of the year. Let's call The Common
Sense Gardener. So keep listening and we'll let you know
when you can jump in on that first thousand that's
all he's doing. One thousand at the beginning of his book,
and it's just a good easy read on common sense gardening,
called The Common Sense Gardener. Quick break, we come back,
(42:40):
Fucky Joe Boggs. Three segments, yes, three segments of the
Man Here in the Garden with Ron
Speaker 6 (42:47):
Wilson Help So let's do it yourself Gardener at one
eight hundred eight two three Talk You're in the Garden
with Ron Wilson
Our toll free number eight hundred eighty two three A
two five five, And as we promised, she is with
us this morning. It is time for are you urbally
experienced with our ccpcmajor Award winning syndicated journalist. She is
a member of the Arab Society of America, Appalation herbal scholar.
She is a media personality, motivational speaker. You will be
(00:54):
motivated by the end of this segment. A regular contributor
on Sacred Heart Radio and our IHEARTRADI, as well your
website about eating dot com ladies and gentlemen. The one
the only Rita nader I conferred, Wow.
Speaker 2 (01:16):
Well, good morning. This was sort of a surprise, not
a real planned little chat, wouldn't you say?
Speaker 1 (01:23):
But I like the surprises. I wasn't sure if we
were going to be able to get you on this morning,
and I'm glad that we were because I have so
many questions for you today. It's crazy.
Speaker 2 (01:33):
I'm afraid to ask which the first one is.
Speaker 1 (01:35):
Uh, while you were there when they first started, can
you believe that the Farmer's at Almanac is inding the
entire thing? In twenty twenty six?
Speaker 2 (01:43):
You know I had heard that how Sad and I
have written for The New Pioneer used to put out
a Farmer's Almanac version very similar. But you know, yeah
it's not only iconic. But was it always accurate? I
don't know, But is any weather, you know, prediction accurate?
(02:06):
And it was a great guy, don't you think plus it.
Speaker 1 (02:09):
I just liked it. I liked all the trivia then
all the stuff that they had in there. I didn't
care about the I mean the weather prediction was interesting. Yeah,
they would hit it sometimes they didn't hit it sometimes,
I you know, it just it was it created conversation.
And like Joe said, you know the news, the news people,
you know, when they came out that would give them
the trigger to go, oh, the Farmer's Almanacs predicting you know,
(02:30):
a warmer, cold or whatever. But I always liked it
for all the rest of the stuff that was in
the stories and the info and the gardening info and
all that I thought was outstanding. I bet I've bought
a Farmer's Almanac since I was a little kid.
Speaker 2 (02:45):
And En Georgia, yeah, well we had we did too.
And my brother in law Jesse always always planted his
crops by the Farmer's Almanac. Sure by the moon, and
he always had wonderful crops. Yeah, we're going to miss that.
Speaker 1 (03:01):
You had the Farmer's Almanac. You held on to that thing.
You've read that all season long.
Speaker 2 (03:06):
Oh, I know, I know. I still have a couple
of old ones. I'm going to keep them. The original
probably be airloom.
Speaker 1 (03:12):
From the original.
Speaker 2 (03:15):
Well ago, yeah, yeah, maybe maybe a little after the
original when I started getting into that stuff.
Speaker 1 (03:22):
I love it talking with Rita hiken Feld. Now. Secondly,
Rita hiking fel last weekend, of course, one of your
favorite weekends, a big one for you on Friday Halloween.
How to go?
Speaker 2 (03:33):
Well, I'll tell you what. I think. We're going to
need air traffic control and the sky very crowded, and
you know, the bad thing is, I don't know if
a you know, artificial intelligence? Who was real? Who wasn't.
I flew sort of low and I tried to get
you a couple of times, because as you know, I'm
geographically challenged, but you did not answer your phone. So
(03:55):
you must have been out trick or treating or having fun,
you know, just giving out treats. But all in all,
it was a good weekend. I was a little tired afterwards.
You know, I'm sure more than more than a few
years old, but it was it was all good. My
room worked well. I turned off the GPS because I
don't like it. It never worked. But other than that,
(04:17):
I did pretty good.
Speaker 1 (04:18):
Good for you. And then when you when you get home,
you make your own little medicinal purposes only.
Speaker 2 (04:23):
Potion of course, of course, and a little cherry bounced
to warm me up because it was a little chilly.
Speaker 3 (04:31):
Love it.
Speaker 1 (04:31):
Well, I'm glad you had a great time. Now, I'll see.
I'm just rolling through this today because I got so
many questions your recipe this week. If I went to
our website at Ron Wilson online dot com and pulled
that up and you're at the very top of this
time and it's eggs in Purgatory, I would say, what,
(04:52):
what is Rena talking about eggs in Purgatory? Please explain?
Speaker 2 (04:58):
I thought that was it's a fun title. Okay, So
eggs in Purgatory it's actually from Italy. And think about,
like how I was raised Catholics. Think of this image imagery.
The eggs represent, mister Wilson, the souls that are seeking cleansing, purification,
however you want to call it. And the spicy red
(05:18):
tomato sauce, we put some hot red pepper flakes in there.
Those represent the flames of purgatory in our faith. Then
the dish came about in Naples, and you know, it's popular.
It's a twenty minute meal. From what I can understand,
the Italians don't eat that for breakfast because I think
they do cheese and bread. Not sure, but anyway, we
(05:41):
would do it for breakfast or a bunch or a
light meal. And it's sort of like check shuksa the
Middle Eastern version, because they both use eggs. And you
start out with a little olive oil and a skillet
and add some onion and some garlic and some chili flakes,
and then you add some canton made us sort of
smush those up, and you put those in with the
(06:03):
onion in the garlic and the olive oil, and so
that makes a really nice spicy sauce. And basically you
make some divots in that sauce and crack some whole
eggs into there and sprinkle with the little cheese. Like
check shoots, we use feta, but with eggs in purgatory,
we use parmesan, so you got to cover them. And
(06:25):
a lot of people like their eggs sunnyside up, sort
of running. I like them a little firmer. How about you.
Speaker 1 (06:32):
I like them sunnyside up, but I cannot take them snotty.
Speaker 2 (06:36):
Yeah, yeah, that's that's a good analogy. Yeah, me too,
sunnyside up, a little firmer. And then with these, I
didn't have any fresh basil eggs, and purgatory usually calls
for basil, so I sprinkled some dried basil and really
a delicious brunch or dinner dish twenty minutes. You could
add some sausage to it if you want, you know,
(06:58):
do whatever, what else, mushrooms, whatever, But the real simple
version's good. And then as Catholics, we feel good about
eating something so meaningful.
Speaker 4 (07:09):
So to say, hey, Rena, what's for dinner? Eggs and purgatory,
that's it, all right. So what happens if I'm if
I'm cooking that egg and it breaks, well, you know,
that's that's the soul seeking purification.
Speaker 2 (07:28):
Yeah, you could say that. Yeah, And sometimes they do,
and again sometimes they turn out a little too hard.
But as you said, snotty eggs I've never heard it
said that way, but I'm with you there. But you know,
eggs are so nutritious, talk about minerals and vitamins, white heads,
a ton of protein. Tomatoes are good for you. The
basil has a little iron and potassium, so you know you.
Speaker 5 (07:53):
Garlic.
Speaker 2 (07:53):
Oh yeah, I still have some leftover from Halloween. You
know that's good for anything with your heart and immune
and so it's a fun. It's a fun dish and
one that uses basically pantry ingredients, so you're good to go.
Speaker 1 (08:08):
Would you sprinkle a little bit of francs on top
of that?
Speaker 2 (08:11):
You know you would? I would not those chili flakes.
I drive some cayenne chili's last year and I still
have them. To me, that's enough heat. But I know
you love all that spice, don't you?
Speaker 1 (08:23):
Not too hot? But I like the flavor and I
like a little kick in there. I just I had
to make my sensational coal slaw yesterday for our company
Thanksgiving dinner, which I put horse radish in and everybody
loves it because it's got a nice kick to it.
Speaker 2 (08:36):
Oh see that sounds good. Oh that's right. Because you
have your Thanksgiving dinner at work early.
Speaker 1 (08:42):
Yeah, we have it earth for everybody. And I do
all kinds of different things in the coals law, but
I do the horse rash and everybody's always like, what
is that in there that's got that little something different,
little horse, little horse red that.
Speaker 2 (08:54):
Yeah.
Speaker 1 (08:55):
So yeah, talking with Rita hike and fell at her
recipe this week. Don't let the name turn you off.
Read all about it eggs in Purgatory and you can
find it on our website at Ron Wilson online dot com.
Just take a quick break, we come back. We'll go
out to the garden with Rita. Here in the garden
with Ron Wilson, Green.
Speaker 6 (09:12):
Tomb or not Ron can help and one eight hundred
and eighty two three talk. This is in the garden
with Ron Wilson.
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Speaker 1 (11:56):
Fucking you're arding at eight hundred and eight two three
eight two five five. Rita hikenfil was with us this morning,
and of course that's are you. Heberly experienced her website
about eating dot com. We're gonna walk out to the garden.
By the way, you showed me a picture this week
of a lufah you grew. I thought those were kind
of tough, isn't they are? A long season? Gord, I mean,
(12:16):
that's not one of the easiest ones to grow.
Speaker 2 (12:18):
I always thought no, And actually that was from my
friend Charlene, who also gave me the passion fruit. Yeah.
I have never had a huge amount of success growing,
but I always say, you know, they're my Appalachian friends,
and boy, they have a great garden. She has a
lot of success. But she gave me some green ones
and I've got to dry them out before I cut
(12:41):
the tips off and shake the seeds out, and then
they're wonderful natural sponges. You just cut them up in pieces.
But I couldn't peel the skin off. It wasn't you know.
They weren't dry enough yet. So yeah, that'll be fun.
Those are fun. You can put those in homemade soaps
or just cut them up in peace and package them
up with, you know, some nice soap that you buy
(13:04):
and it makes a nice little Christmas gift again, a
gift from the garden.
Speaker 1 (13:08):
A gift from the garden, says Rita Hikenfeld. And they
always do work, and the ones that you make are
always outstanding, whether they're irvs or the mixes that you
do and all of that, and folks, you can I've
seen you give those away to people and they just
pretty big smiles that you bring the folks face just
because it's you, Rita, and of course because of the
gift that you gave them as well.
Speaker 2 (13:28):
Huh yes, yes. And it's funny because talking about the garden,
we've got the gardens all chilled. The irb garden I
leave pretty much alone because I like it as a
sort of a winter shelter for the you know, God's
good creatures. But when I was I did harvest, as
I think I told you last time, dried some basil
and peppermint and some of those nerves and they're all
(13:51):
dried now. And yesterday I was pulling them off the
stems of peppermint. And here's here's a tip. Usually we
crush them up between our palms, you know, make them,
crush them up so they're easy to shake out of
the bottle. But if you can leave your dried herbs
in whole form, just strip the leaves from the stem.
Those volatile oils will stay leaf until you use them.
(14:14):
And it's really fun to take the whole dried leaf
and you know, rub them between your palms and the aroma.
The mint was just lovely, just lovely, very strong and aromatic,
and then I got to tell you too. The purple basil.
You know, purple basil I love, but doesn't hold up
so much in cooking the flavor. And so I dried
(14:35):
a bunch and I was stripping it off the stems,
and usually you smell clothes and licorice, but the scent
was very, very faint. So if you're gonna dry basil
for culinary use, just I would say stick with the greens,
you know, the genove, say, the sweet basil, the tie
you know, those kinds. But the purple really pretty, but
(14:57):
flavor wise it doesn't compete.
Speaker 1 (15:00):
Do you ever take any of the annual herbs, pot
them up and bring them indoors?
Speaker 2 (15:05):
I do. It's funny, you know the butterfly pee that
you gave me. I've got that growing so far. It's
great in the basement and my coffee tree I do.
I bring in the pomegranate, and I have tried basil,
and now I've got rosemary. I dug her up and
put her in a pot, and that don't always have
(15:26):
a great amount of success, But you do that in
your garage, right, the rosemary I have better luck in
the garage. In the house yeah, but I always say,
you know, and you've told people to herbs don't always
follow the rules. Go ahead and try. Tribes seem to
be a good one that transitions from outdoors to in
and you can cut them off at ground, you know,
(15:46):
soil level, and they'll pop back up. You just you know,
it doesn't hurt to try, don't you think in that way?
You may have some pressures in the winter on the
window sill and it makes you smile just seeing them.
Speaker 1 (15:57):
Oh. Absolutely. Talking with Rita hiken Felt again. Her website
is about eating dot com. You also sent me a
picture I thought was really cool. You're at the Green Acres.
They had made a fence around a premier guard. I
think that was using weaving Jerusalem artichoke stems, which gets
pretty tall and golden rod.
Speaker 2 (16:17):
Yeah. Aaron, my neighbor and friend works at Green Acres
and they're educator and they had the kids during a
field trip. I guess, gather the twigs and she said
what you said, boy, they're very substantial, and they wove
them together and made like an old fashioned waterle fence
and it was just beautiful, and you know, it's a
(16:40):
wonderful place for wildlife. Too, to sort of tuck in
in the winter. They call it, I don't know if
they call it a living fence or I forget maybe
the other term, but anyway, just something again fun. You
would pick up or discard those branches, and they're flexible
enough to weave into a fence and very sturdy too.
Speaker 1 (17:01):
It's sturdy enough to stay up there and hold plants
back and do whatever.
Speaker 2 (17:05):
You know.
Speaker 1 (17:05):
I kind of did the same thing. We had a
ruella that was fallen over by out by our front door,
and I just took some bamboo and kind of weave
them together. I didn't tie anything together, put some stakes
in and did that and it looked pretty neat because
it was very natural, and it held up the held
up the ruella at the same time, so that was outstanding.
But it was Jerusalem artichoke stems and golden rod stems.
(17:25):
I always love it read. I have talked to Rita
on the phone. I'm going to give this little story away.
She'll be driving somewhere. This is before you weren't allowed
to talk on your cell phone and drive at the
same time, and glad to clear that up, and she
will say, oh my gosh, there's Jerusalem artichoke. Hang on
a second, stops the car in the middle of the country,
gets out of her car, runs across the ditch and
(17:47):
it's Jerusalem artach chokes or it's not, and it takes
it from there. I believe that she does. That's that's
Rita Hikenfeld.
Speaker 2 (17:55):
Yep. We had many good adventures with finding like wild
elderberry and nature. I told you too when we were
in Michigan and driving along somewhere going to the beach,
and they have a lot of woods and I know,
I know I saw gencing in those woods. But of
course we didn't stop because it's not legal. But anyway, yeah,
(18:19):
my kids were like not horrified, but I said, oh,
can we just pull over a little bit. I see
some gensing and my kids know me. They said, no, Mom,
We'll just go slow and you can observe from the car.
Speaker 1 (18:30):
So I think I've been.
Speaker 2 (18:31):
All wind up in prison or jail there.
Speaker 1 (18:33):
I think I've said that a couple of times, Rita.
Somebody lives here. You can't just go into their yard.
Speaker 2 (18:38):
Yeah you did, Yeah, but you do anyway? Well I'm harmless, Yes,
yes you are.
Speaker 1 (18:45):
Hey, does do you either? Your boys still.
Speaker 2 (18:47):
Run Shane is still un back and cross country coach. Yeah,
I don't know that they're they're runs like they have
they do other things. But yeah Shane, Yeah, Shane does
because he's heave his coach and he's still West Claremont
cool and also Walnas Hills he's working there too.
Speaker 1 (19:07):
So Carl ran the New York Marathon.
Speaker 2 (19:10):
She did Oh my gosh, that is big, no kidding finish.
Speaker 1 (19:14):
Yeah, first time. It was pretty cool.
Speaker 2 (19:18):
Oh my god, I'm almost speaker.
Speaker 5 (19:20):
Yeah, that's.
Speaker 2 (19:24):
Wow. Did she just love doing that?
Speaker 1 (19:27):
Yeah? She's been training for with a team for about
six months or so. And then you have to get
a lottery to get into it.
Speaker 2 (19:33):
Oh yeah, the lottery.
Speaker 1 (19:35):
Oh, there's an app that you can track them through
the whole thing. It was. It was cool.
Speaker 2 (19:39):
So yeah, how many miles is it?
Speaker 1 (19:41):
Twenty six point two, twenty six point six something like that?
Speaker 2 (19:45):
Oh my gosh six run the Pig the Pig Marathon here.
But wow, tell her congratulations. That is she's a nice,
strong woman and just wow, it's good for her.
Speaker 1 (19:56):
Yep, all right, And I just think back when she
used to complain about having to pick a.
Speaker 4 (20:00):
Loud violence flower outside yes, and eating all natural and
now she's missed all natural.
Speaker 2 (20:06):
That's a good thing. They always see you planted seat
sarus what it was?
Speaker 1 (20:10):
Well you help?
Speaker 2 (20:10):
Hey.
Speaker 1 (20:11):
Rita hikenfeldt always a pleasure again. Her website is about
eating dot com. We will talk to you a little
while in the future.
Speaker 2 (20:18):
That sounds good. I'll see it soon again.
Speaker 1 (20:20):
All I thank you Rita Hikenfeld again about eating dot com.
Quick break we come back. Phone lines are open for
you at eight hundred eight two three eight two five
five coming up the top of the hour and extended
version of the Buggy Joe bog Report. But you and
me in between here in the garden with Ron.
Speaker 6 (20:34):
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Speaker 1 (22:17):
Welcome back here in the garden with Ron Wilson again.
That total free number would be eight hundred eight two
three eight two five five talking about yard Nig. Don't
forget our website at Ron Wilson online dot com. I'm
always fun talking with Rita. We always enjoy that she's
been reading and I've known each other for a long time.
As a matter of fact, Rita, Joe and I, the
three of us have known each other for about the
same amount of time from since about the early nineties,
(22:39):
believe it or not. And we've been doing this together
and just sharing information with each other for all Joe
Boggs that long, didn't you believe it. I knew Joe.
I met Joe Boggs when Joe Boggs first came to
Hamilton County, Yes, as the extension agent. And Peggy Lane,
who used to write the gardening column, said, watch out
for this new face with the extension and his name
(23:00):
is Joe Boggs. Blah blah blah. So I went and
introduced myself to Joe. Was he a troublemaker back then? Oh? Absolutely,
that's why we got along so well. Yes, and yeah,
and that's I said, you know, I've always wanted to
work with Extension, have them to you know, share information
with a TV and radio and stuff. And Joe stepped
right up to the plate and we've been good friends
ever since. So yeah, so interesting and yeah, and he'll
(23:23):
be with us the top of the hour. This is
his he does every year. He goes into his winter
mode and signs off for the end of the season
and it comes back the following season as well. So
this will be his last one, so we're gonna have
a little extended version kind of recap what we saw
this year. And we'll have the Lightning round with Buggy
Joe Boggs like we did with doctor Allan Armadache last week.
(23:44):
So it'll be fun. So'll be sure to stay tuned
for that. In the meantime, if your community is dealing
with the human wildlife conflict, you know, the critters, the deer,
maybe some birding issues. I want to learn more about
tics things like that. Marnie Titchno from the Ohio State University.
(24:07):
This u's their wildlife specialist. They're putting together called the
Ohio Community Wildlife Cooperative Conference and it's coming up November
the twentieth at the Nationwide Ohio Farm Bureau Center forty
Center and it's forty five dollars for the day, includes
the lunch and materials, several classes that I think you
(24:28):
if you had some representatives from your community to go
and learn more about it, to learn how your community
can deal with these issues. Again, they're going to address
ticks and urban landscapes, holly pathnogenic avian influenza update, the
establishing a bird trail, surveying wildlife in the municipality Ohio
Bats Update. You know that the Ohio Bats Update. Did
(24:51):
you know anything about bats? I'm trying to learn more
about them all the time, and last week was a
bad awareness week. They have a great website, it's really simple.
Batweek dot org. Batweek dot org. Learn more about bats.
They're right there at the top of the list. They're
on the same list with all the pollinators and the
(25:13):
bees and the butterflies and all that. We need to
do more for our bats as well. Learn about them
so you're not afraid of them, and then go from there.
But again, great website, batweek dot org. But anyway, they'll
talk about that, and they'll talk about what to do
when you find injured or orphaned wildlife as well, how
do you deal with that? Anyway, it's a great all
day conference. When Marnie Titchenell does things like this, she's
(25:35):
the best and she and her all the speakers that
she'll have that day will be outstanding. I guarantee you
we'll walk away with lots of great information. But it's
coming up on November the twentieth, the Ohio Community Wildlife
Cooperative Conference. Learn more about how to deal with all
these in your community. You have to register by November
the fourteenth, forty five bucks. Go to their website. Go
(25:57):
to our website I'm sorry at Ron Wilson online dot
com and you'll see it right there, Ohio Community Wildlife
Cooperative Conference. There is a link there for you to
link onto to register. You got to the fourteenth to
do that. Woodland Stewards do OSU dot eedu is one
of the websites, but just go to ours and link
on it right there. And this is a great class.
Sign up for it. A highly recommended. Talking about yard
(26:20):
niggat eight hundred eight three eight two five five. By
the way, Halloween was last weekend. Lots of pumpkins still
sitting out there as we did our pumpkins scaping, you know,
landscaping with pumpkins, not so much carving the pumpkins, but
just decorating with all different types of pumpkins that are
out there. Well, when they're all of a sudden done,
what do you do with them? Well, you know this
(26:42):
has become a major issue in our landfills. Did you
know that there's a one billion pumpkins produced every year?
All right, a billion pumpkins for the Halloween and fall seasons,
and most of those wind up making it their way
to the landfill. But that's not a good thing. And
(27:03):
you think about it, say, well, you know, you put
them in the landfill, so what it breaks down, it's
an organic matter, it breaks down and goes away. Well
they do when they go to landfill. They release harmful
methane gas because of the way they can't break down
in the landfill, and so it's a it's not a
good thing. So you're wasting organic material that you could
(27:23):
have composted or fed to the wildlife or used them
in your garden or maybe even eating them yourself. So
don't throw your pumpkins away in the trash unless you know,
maybe you painted them and you you know, unless you
can peel the paint off of there or sprayed them
with something like that that you can't get put them
out for the wildlife. Otherwise put them out. You know,
(27:46):
there's all kinds of things. You can compost them, cut
them up in small pieces, get all the paint and
glitter and all the sticker stuff off of there, throw
that away. But just cut them up with pieces and
compost them. Feeding the wildlife. I don't have any problem
myself making those pumpkins and smashing them, throw them out
into the woods. Out into the woods. Now, some states
don't like you doing that, some states don't mind you
(28:08):
doing that. It just depends, and there's pros and cons
to both ways. Check with your wildlife, you know the
division for your particular area, to see what they say
about feeding the wildlife. We like to leave ours out
and let the squirrels and the chipmunks and everybody dig
into them and have at it. That's where you get
our volunteer pumpkins coming up in the landscape all the time,
(28:30):
but we let them do that. A lot of farms
will take them. If you have any pig farmers around
your area. Pigs love pumpkins, and again if they're not
painted or been treated with anything, a lot of farmers
will take those for you. A lot of the zoos
will take those for you as well. All those zoo
animals love pumpkins as a food source. And of course
(28:50):
you can bury it in the ground to let it compost,
put it in your compost pile, eat the seeds, you know,
eat the meat that's around it. But again, do everything
you can besides putting it in the landfill, because it's
not a good thing to put all those pumpkins in
the landfill, just not a good thing. Figure out other
ways to you use them up in your yard and garden,
(29:12):
feeding the wildlife. And again check with your state to
see what they say about doing that as well. Farmers,
they love them zoos. Can use them, compost them whatever
may be, but use them up just like the leaves.
Use them up in your yard or close by. Don't
put them in the landfill. And before we take a break,
(29:32):
I got a funny feeling I knew who we're going
to talk to. Evelyn good morning.
Speaker 5 (29:36):
Oh my goodness, you guess so.
Speaker 2 (29:40):
Brought up.
Speaker 5 (29:42):
You know you're on your take reporter. And unfortunately, it's
not safe for children to jump into piles of leaves
in the fall, because that's where it takes love to be.
They do not go into hibernation. They're there all through
the winter and the fall. When you have these leaf
(30:04):
piles that are moist, the ticks are really happy. And
the ticks, as you always remind us, are so tiny.
Some of them they're like a speck of dirt. So
if you have a speck of dirt on you or
your pet or your children. Assume that it's a tick
(30:25):
unless you can brush it off. And if you do
go rolling in the leaves and on the ground, take
your clothes off, put them in the hot dryer for
ten minutes, and that'll dehydrate those tiny bloodsucking ticks, which
can cause so many diseases, including lime disease, which has
(30:49):
managed to travel into every state because they travel on birds,
and they travel on deer and rodents. So there you go.
Sake so much for recognizing my phone number without a collar.
Speaker 1 (31:05):
Well, I said tick, and I saw Evylin show up
on the screen. I said, Evelyn are tic expert. And
did you mean take your clothes off before you jump
into the leaf pile or after you get out of
the leaf pile?
Speaker 3 (31:21):
I don't know.
Speaker 5 (31:21):
I think maybe after after you get.
Speaker 1 (31:26):
Just when we want to make sure we clear that up.
Speaker 5 (31:28):
Have one you never know, absolutely, that's wonderful, all right.
I think maybe you better not jump in. And it's
kind of a shame. But I saw a child the
other day just down my street, and you know, his
father was watching him and the children. The child was
having such a good time jumping in those moist leaves.
(31:52):
That not a good idea. It's a shame. It's a shame.
Speaker 1 (31:58):
Well, we appreciate the update. Always count on you doing
that with us. And you have a great fall.
Speaker 5 (32:03):
Oh you two fake so much.
Speaker 1 (32:06):
Take care. I have a new tick in our area
that the longhorn tick, which you started getting some reports
of in our area too. Another tick to add to
all the different ticks that we have here. But point
being is, you know, even when whether you're jumping in
the leaves or whatever, when you're working out in the yard,
no matter what, you know, always inspect yourself at the
end of the day when you go to take the
shower or whatever, truly inspect yourself or have someone help
(32:29):
you and look for, like she said, those spots that
don't wash off or brush off. That could be a
tick and that could be a serious the afterwards, if
they do bite, you can transmit that disease can be horrible.
So be sure you inspect yourself for you know, after
you're doing things like that, and she's like she said,
you throw your clothes in a dryer and just after
what you're done like that, and that will dehydrate them.
(32:50):
Should you trade them, it'd help you out there. There's
protective clothing and sprays you can use as well, but
always inspect yourself when you're outside working in the yard,
in the leaves, whatever may be for ticks. When it's
all said and done at the end of the day,
quick break, we come back more information to share with
you and taking your calls at eight hundred eight two
three eight two five five. It's all happening here in
(33:11):
the garden with Ron.
Speaker 6 (33:12):
Wilson Landscaping Ladisier with your personal yard boy.
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Speaker 1 (34:52):
We are talking yardening at eight hundred and eight two
three eight two five five Give morning. I'm Ron Wilson,
your personal yard boy, working our way through the month
of November. By the way, looking at the lawns cool
season grasses, first of all, let's take a look at
those warm season grasses. We have a lot of folks
that listen to us in the Southern States and the
warm season grasses. Of course, they're still mowing. You keep
(35:13):
mowing until it's growing. And it's still growing, so you
keep mowing. But you know, you start to watch out
for weeds coming up here and there, do a little
spot treating. It's gonna start shutting down. Watch for disease.
This time of the year, they watch for disease, usually
looking at maybe possibly doing some fungicidal lapse in the fall,
but definitely using pre emerging herbicide in your lawn in
(35:36):
the fall to discourages winter weeds from germinating as your
lawn shuts down and goes dormant for the winter. That's
southern grasses now cool season grasses. On the other hand,
you know right now again you're going to as long
as it's growing, you keep mowing. If it's not growing
and it's really starting to slow down, but your leaves
are falling, you keep mowing. So either way you got
(35:59):
to keep mowing. I want to keep mowing to mulch
those leaves back into that turf. We don't want leaves
laying on the turf. Remember that through the rest of
the season, if you may not be mowing to mow
the turf, but you may be mowing to get rid
of the leaves from laying on the turf. And research
from Michigan State has shown that you can mulch back
(36:20):
into your turf up to six to eight inches of
leaves deep of leaves back into the turf. Yep, that's
a lot of leaves, but your turf will respond nicely.
You're adding organic matter back to the soil. You're adding
fertilizer back to the soil. You're adding or that organic
matter combined with those with grass blades. It's almost like
(36:40):
thin layer composting. And the earthworms will love you for it.
So again, try to return those back into the turf.
If you think you got too many leaves and you're
you're uncomfortable, then collect those up, put them in and
the beds around the trees or whatever. I'm a firm
believer in the new push now for leave the leaves
where they're suggesting, you know, you leave things, some of
(37:02):
the perennials alone, for as Rita was saying, she leaves
her herb garden alone, for any of the overwintering wildlife
and things like that. To leave that there. And leaves
have shown there's a lot of things that depend on
critters that depend on leaves to overwinter properly, that burrow
into the leaves and hiding the leaves, get underneath the leaves,
need the moisture from the leaves. I get it, and
(37:23):
i agree, and I'm all for it to save them
in the landscape. Beds, in the perennial beds, in the
vegetable garden areas around the trees, but not on the turf.
Grind them up and put them back into the turf, right,
not on the turf, but everywhere else. Leave the leaves.
I'm good, I'm cool with it. You know, do that,
but not on the turf. And if you don't have
(37:45):
a compost pile, you gotta start one. Falls a great
time to start a compost pile. It doesn't break down
as quickly over the winter, obviously because of the colder temperatures.
But it's a great start. And you've got all that
some of that debris and the extra leaves and things
that you can grind up and put in that compost
pile and get one started. And once you get the
hang of composting doesn't take a very large area to
(38:06):
do that, you will appreciate the benefits of using that
gardener's gold. That's the results of proper composting on your property.
So you know, again, you should be using all that
up within your own lawn, within your own landscape. I
keep it right there, but leave the leaves. I'm with you.
I'm with you one hundred percent. But not on the
(38:27):
turf please. Also, speaking of the turf care for the fall,
don't forget what we've got that last feeding all right, So
you've got that last cool season grass feeding coming up.
Now you can do it now next week would be
fine either way. I've had a couple of people say
they've got grass coming up that they put down and
(38:48):
growing looking nicely. When should I mow? Use the same
practice that you would use as though you're mowing your
regular turf. Never remove more than a third of the
grass plate each time you mow. But if you can
mow it once or twice before we get into the winter,
that's good. Helps to harden it off as we go
into the winter season. So mowing that new grass when possible.
And of course it needs to be fed as well,
(39:08):
so if you did it, you know when you put
the seed down earlier, it also needs that second feeding
anytime now through mid November or so. And you can
use that starter fertilizer for the second shot if you want,
But go ahead and do that. And then Danny and
I were going to bring up today a good friend
of ours, one of the on air personalities for one
(39:29):
of the other our sister stations here. Steve Hawkins, the Hawkman,
talked to me yesterday about having his lawn regrassed, and
I said regrassed, the regressed. He said, no, regrassed. So
that is our new horticultural term for adding or increasing
grass in your lawn is having it regrassed. So we're
(39:52):
going to try to make that an official term now
in the horticulture industry, regrassed. But his point was that
he went ahead. His life one care company went ahead
in early September and core air rated and slice seated
over seated into his existing lawn. And said, it looked okay,
but if you look straight down on it, you can
see some bear spots here and there and all. But
(40:12):
they came in and did it. He was going to
suggest they hold off because it was kind of dry
at the time they did it, and they said, now
it's up to you to keep good even moisture in there,
you know, which may require a light watering every day. Well,
he kept up with it, and he said between that
and the timely rainfalls that he had in his area,
the new seating came up. He said, the core air rating,
(40:33):
they had never done that before, was phenomenal. He said,
his lawn right now looks the best it has ever
looked because he had that done and he stuck with
it with the watering as needed and the feeding, and
now he's going to come back and give it its
final feeding here in the next ten days or so,
two weeks. But he said, my lawn is regrasped and
(40:55):
it's the best it's ever looked. Core air rating and
doing a little over had turf type tall fescue. And
I tell you that core air rating. We talk about
it all the time, but the many benefits from that.
But again, he had it done and it turned out
absolutely wonderful. So thanks Steve for sharing that with us.
I really appreciate it. And by the way, I'm going
to spill the beans here a little bit. All right,
(41:17):
coming up in a couple of weeks, we're gonna have
doctor Armada's back on our show. And if you recall
at the end of the segment a couple of weeks
ago we had with him, we had a lightning round,
which we're gonna do with Buggy Joe Box today, by
the way, and I finished up by saying something about, uh,
I don't know gardening knowledge and all that versus common
sense gardening. And I said, why don't you write a
(41:37):
book about common sense guarding. Well, the reason I said
this he has written a book called The Common Sense Gardener.
And read it. He wrote it about I always been
writing it all summer, but it's about using common sense
in your gardening practices. And he writes the story about
a young man learning about common sense gardening from other
(41:57):
gardeners who have been gardening for a long time who
share their common sense with him as he goes through
this journey of learning about common sense gardening. It's another
classic from doctor Allan Armity. It's not available yet, but
we're gonna have on the show in another week or two,
I think. And who's gonna announce when it's going to
be available. A limited run of these books early before
(42:19):
the holidays, and then they'll have the regular printing going
after the first of the year. Let's call The Common
Sense Gardener. So keep listening and we'll let you know
when you can jump in on that first thousand that's
all he's doing. One thousand at the beginning of his book,
and it's just a good easy read on common sense gardening,
called The Common Sense Gardener. Quick break, we come back,
(42:40):
Fucky Joe Boggs. Three segments, yes, three segments of the
Man Here in the Garden with Ron
Speaker 6 (42:47):
Wilson Help So let's do it yourself Gardener at one
eight hundred eight two three Talk You're in the Garden
with Ron Wilson
In The Garden with Ron Wilson News
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