December 20, 2025 • 43 mins
Here in the Garden with Ron Wilson, we're talking about what's new and what's next in gardening. This week, we're joined by Rita Hikenfeld, a CCPCMH Award-winning syndicated journalist and Appalachian herbal scholar. We're discussing the latest trends in gardening, from fusion plants to functional foods. Rita shares her insights on the resurgence of old-fashioned plants like comfrey, perilla, and tallow, and how they're becoming increasingly popular in modern cooking and gardening. We're also talking with Em Shipman about the importance of getting kids involved in gardening and how organizations like Kids Gardening are making a difference.
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Speaker 1 (00:34):
Our tophree number eight hundred eight two three eight two
five five. Good morning. I am Ron Wilson, your personally.
We were talking about yard again. As I promised, she
is with us. It's time for are you urbally experienced
with our ccp CMH Award winning syndicated journalist, Appalachian herbal scholar,
member of the Urban Society of America. She is a
media personality, cooking teacher, motivation speaker. I'm always motivated when
(00:58):
she's done being on I show. Contributed to taking Heart
Radio in our iHeartRadio, as well your website about eating
dot com ladies and gentlemen. Rita Nader Hiking feel Oh,
you got a crowd here today? Wow, Okay, okay, let
(01:21):
her talk.
Speaker 2 (01:23):
Geez well, good morning.
Speaker 1 (01:26):
Good morning.
Speaker 3 (01:27):
Now.
Speaker 1 (01:27):
I don't think I've seen this many people here before.
Speaker 2 (01:30):
Well, it's the holidays. Everybody's celebrating getting together. I think
it's just the perfect time of year for that, don't you.
Speaker 1 (01:37):
Well, you know you you always draw a big crowd.
I mean I have to face it. I mean you
when you're on it's it's a pretty large crowd. Target
with Rita Hiking Feld and I got a lot to
talk about with you today. First of all, did you
see where Burpie and the American Horticultural Society came together
and they're doing a happy two hundred and fiftieth birthday America.
(01:58):
Four great garden packets of seeds from two hundred and
fifty years ago, Thomas Jefferson's Garden, Martha Washington's Kitchen Garden,
The Declaration Bouquet, and Rita Hikingfeld's Colonial Door herb Garden.
Speaker 2 (02:16):
Well, I fit in that timeline, that's for sure. There really,
there really is something like that.
Speaker 1 (02:22):
Yeah, it's yeah. They put these packets together and there's
an eliminated amount you got to get them through Burbie.
Burbie also put together a seed collection, the Anniversary Book,
because it's their one hundred and fiftieth the anniversary about
the years of first and talk about all of the
great vegetables that they have brought along over the years.
And you will recognize a lot of the things that
(02:43):
are out there that you'll see there on their list, including.
Speaker 4 (02:49):
Big boy tomato, Oh my gosh, well you know.
Speaker 1 (02:52):
Black beauty egg plant. You know, all of those things
that they've brought along in all all these years. Pretty
cool looking catalog and it's it's actually a magazine type
of thing. But anyway, these four packs of seeds are
commemorative seeds. Yeah, and so you'll you'll be growing the
same thing that George or Thomas did, or Martha or
Rita or the decoration bouquet. I've read Whites and Blues.
Speaker 2 (03:15):
Well, it seems like you know, everything old again is
new again, and we're look at you. Well, I never
did get old, mister Wilson.
Speaker 1 (03:25):
I know, I don't know.
Speaker 2 (03:26):
I don't get that ageless ageless. But let's talk about
plants and gardens instead of.
Speaker 1 (03:35):
Second. Secondly, I don't know if you noticed out there,
but a lot of the annuals winter annuals really got
a die foothold and grew very well this winter this
past fall with the warmer weather, the chickweed, the hen bit.
I mean, I've growing like crazy. I've had more people
asking about that this time of the year than I
think I ever had, because they really got a good foothold.
(03:57):
But I found a recipe, and I don't know if
you've ever done this, chick weed pesta.
Speaker 2 (04:00):
Oh yes, actually I have now not complete chickweed, but
I've added it to my basil pesto with garlic scapes.
And my friend Lisa we did that a couple of
years ago, and because she had a bunch of garlic
escapes in her yard on her street and then I
had a bunch of chick weed and hand it. Yeah, yes,
(04:22):
I have done that. And the chickweed. Wow, talk about nutrition.
The flavor, it's sort of a very mild flavor. Now
the hendit has if you put that in there, just
a couple of leaves, because that's pretty strong flavor. But yeah,
I mean people are going back to all that. It's
just amazing and I'm very happy to see it.
Speaker 1 (04:41):
All right. Well, here's another one. And Bobby Cheeter, who's
a listened to our show and emails a lot, said
that all of a sudden he's reading more and more
about using a growing Comfrey. And he said, why haven't
I heard about Comfrey? And why am I all of
a sudden starting to hear about it? And I said,
you know, it's an old thing that's been around forever. Great,
you know, a great soil amendment because of what it
(05:04):
does for the soil, bringing nutrients to it at all,
and of course great for the compost pile. But you know,
you've got to grow it. It's a perennial. It can
be pretty aggressive. And remember the tomato king Pete that
used to be on our show. He was he won
all the tomato tasting awards.
Speaker 2 (05:20):
Oh yeah, yeah.
Speaker 1 (05:21):
That was one of his key secrets, he said, was
growing comfrey and using that as a compost and soil
amendment for around his tomatoes.
Speaker 2 (05:30):
Oh that's interesting. I know comfrey has fallen out of
favor the last oh gosh, I don't know decade or so.
As far as ingesting it, we still make a lot
of saves and ointments out of the leaves because it's
really really good for your joints. I still drink comfort
tea in the spring, but it's not recommended. You know,
(05:52):
how things go. You know, you just don't know as
far as what's the good thing to put in your
body and what isn't. But it's interesting. I know the
comfrey leaves if I put them on the compost pile, boy,
it really starts that compost up. And you're right, very aggressive,
but beautiful flowers. They just sort of droopy purple, and
(06:13):
it's just it's a love. I love the comfrey plant.
It's such an old fashioned one. Glad to know it's
coming back in favor.
Speaker 1 (06:19):
Yeah, and again you look way back. I mean the
orchards they used to grow comfrey along with the with
the fruiting trees and berries to help again adding nutrients
back to the soil, breaking down the cet et cetera.
So I told him, I said, you know, with permaculture
and things going on trying to be more natural, I
think comfrey would possibly make a big comeback. You know,
you gotta work well, I mean something else you got
(06:41):
to grow, and it's a perennial blah blah blah, but
it probably couldn't make that comeback, no doubt about it.
Talking with Rita Hikenfeld again. Her website is about eating
dot com. We call this segment are you Eurbly Experienced?
And my choice of planning of the week this week
was Christmas rose mary, which I always laugh sometimes because
you know, I'm not a big rosemary fans, although I've
(07:02):
been needing it more and more lately, but trying to
grow them inside over the winter can be a little difficult.
Speaker 2 (07:09):
Oh yeah, and you know you and I have had
these contests before about growing rosemary in the winter. They're
beautiful the specimens that you find usually I usually find
mine in the pro section. You're right, you said earlier.
They're shaped like Christmas trees and people put little ornaments
on them and then use them in cooking. The thing
is they're grown at optimal temperatures and climate just perfect
(07:33):
where they were. But when you get them in your home,
our homes, for the most part, are a lot drier,
and rosemary's sort of a I always say she's like
a very pretty spoiled child. She doesn't like her feet
too wet to dry, so if you're going to grow
her in the house, she needs lots of good air
circulation and sort of moist so I usually just sprit
(07:55):
around the plant and water as needed. But here's the thing.
If the needles do eventually fall off, and they will,
it makes great dried rosemary. Don't just, you know, put
those in the trash or composts, because you've got what's
very expensive in the store, You've got your own dried rosemary.
So yeah, I'm always interested to see who has success
(08:18):
and who doesn't. But it's a lovely holiday plant with
the piny aroma, for sure.
Speaker 1 (08:23):
And now I'm starting to see lavender being done the
same way and uses an indoor play for the holiday
season as well. Talking with Rita Hikenfelder website about eating
dot Com. Your recipe this week on our website is
an appetizer for Christmas guests. Do you pronounce it boorsen borsen.
Speaker 2 (08:40):
Borson borson urban garlic cheese.
Speaker 1 (08:43):
It's a little I love that stuff.
Speaker 2 (08:46):
I know it's so good. Or you can buy it
in a little tub to different varieties, different brands. But
hot honey is like has been in the news. I mean,
it's been very trendy for the last couple of years,
but I think it's now just hitting mainstream and it
has to do with functional foods and the trends toward
(09:07):
eating very healthy and basically, hot honey is just honey.
And I use our raw honey from our hives that
you add like red hot red pepper flakes. Some people
use Frank's Hot sauce to it, and you simmer that
on the stove and then you remove it, let it imfuse,
and then you add some lemon juice or vinegar about
a tablespoon too a cup and it lasts forever in
(09:32):
the pantry after you strain it. Now since you love
that heat, you might not want to strain it all out.
But anyway, it's delicious if you just smear some bors
and cheese on a platter with some pistachio nuts, which
are very holidayish, and then drizzle it with that hot
honey and then just serve it. I mean, is it
the prettiest kid on the block? No, because it's not statuesque.
(09:56):
For sure, it's delicious. It's easy, three ingredients, and for
the most part, it's very good for you. So hot honey.
You're gonna hear a whole lot about in foods and
and drinks. And you know, it's funny because when I
first saw the notice about it, I thought, hot honey.
I've been making it for years, you know, in my
(10:16):
potions for upper respiratory illnesses, but we never called it that.
Speaker 1 (10:21):
Not only did she make it, but she also has
always referred to mister Hikenfeld as hot money.
Speaker 2 (10:26):
Hot honey. He'll love that. So what's next.
Speaker 1 (10:30):
That's a break, and then when we come back, we
will after that. You got to take a break, we
will talk to take a look at some what's up
and coming, what's out there in the future, what are
we seeing out There in twenty twenty six and beyond
with Rita Hikenfeld about eating dot Com as her website.
Here in the Garden with Ron Wilson, how is your
garden growing?
Speaker 4 (10:49):
You call Ron now at one eight hundred eighty two
three talk you are listening to In the Garden with
Ron Wilson.
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Speaker 1 (13:27):
Welcome back here in the Garden with Ron Wilson. Time
for part two of are You Urbally Experienced with our
CCPCMH Award winning syndicator journalists, our website about eating dot com,
Rita Hikingfeld. So look into the future, Rita Hiking Felt
as we wind down twenty twenty five and looking forward
to twenty six and beyond. What are some of these
trends and things that you're seeing out there?
Speaker 2 (13:46):
Well, it's interesting because you sent me a list which
I agree with and which I've been growing, some of
which I've been doing for years. Many of us have
fusion plants.
Speaker 1 (13:57):
Well, it's like you said, Rita, what goes around comes around. Well,
being serious because you think about how long you and
I have been doing this together, and I think about
things that you were teaching me back thirty years ago,
about you know, herbs and things like that, and where
you know, all of a sudden it comes to the
forefront and you're like, Rita's been talking about that for thirty.
Speaker 2 (14:16):
Years, well, and you know, it's really satisfying to know
that what you know, all the talk to you and
I gave about health and plants and functional food and
fusion food all now being just embraced maybe by some
different names and adjectives. I would say, like, as I said,
(14:39):
the fusion plants, those you had sent me some Hobby
Farms magazine and Vibrant Harvest book really really interesting, and
as I said, what some of us have been doing
for decades now, fusion plants are and well what are those?
Those are the herbs sometimes the flowers, edible flowers that
(14:59):
you make that are used to make infusions. And the
first thing I thought of was anas hissip in my
garden because it makes a lovely tea and a lovely infusion.
And people are now interspersing those herbs in their garden
landscape and their flower beds and their vegetable gardens like
basil and the anis lemon balm, which be careful where
(15:20):
you plant that because it's a mint. And some of
those lovely plants that are so healthy for you. They're interspersing.
They're not just putting them in a container or in
the herb garden, They're everywhere. So I just love that idea,
don't you.
Speaker 1 (15:35):
Oh, absolutely no doubt about it. Why is m becoming
such a well, you.
Speaker 2 (15:40):
Know, that's the over of the year, and it's it's
arizon like ginger, really orange. It's called the golden spice
because it's got so many medicinal qualities, I mean, antioxidants,
ani amflammatory, good for your joints, not the best tasting.
It's used a lot in Asia and cooking. But I
(16:01):
make something called gold and milk with turmeric and ginger
and honey and some black pepper. Really good for anything
that ails you and quite easily digestible. So turmeric you
can find that in capsules or powders. And it's interesting
if you buy the rhizome, you can actually plant it
like ginger. So the over the year is something very
(16:23):
unusual and very functional.
Speaker 1 (16:26):
Now you're talking about unusual, and you know we've had
all these or a couple of these anyway for years,
but you just don't see him grown that much or
talked about very much. Bergamont.
Speaker 2 (16:37):
Oh, my gosh, Bergamot or Bergamont. Well, I say that,
but you know, like you say tomato, and somebody else
says tomato. So I don't know.
Speaker 1 (16:47):
Anybody that says tomato.
Speaker 2 (16:50):
Well, you and I grew up a little different, so
we grew up just ordinary. Well, you know, you're really
good at explaining it to me. Bergamot, the beautiful flour
makes a lovely medicinal tea. The flavor isn't the greatest
sort of minty and anisey, but red bergamot or bergamot,
(17:10):
if you infuse the the leaves and the petals, that
makes a lovely jelly with lemon juice. But how would
you describe the flour itself. It's sort of like a
bushy hair due to me, sort of spiky.
Speaker 1 (17:24):
I'll take that.
Speaker 2 (17:25):
Okay, there you go, and bees love like on a
human day when I you know, when we're giving a
talk and.
Speaker 1 (17:30):
Your hair is just going to.
Speaker 2 (17:32):
Rose a little bit.
Speaker 6 (17:33):
Yes, yes, yes, talking with.
Speaker 1 (17:35):
Rita hiking found again her website is about eating dot com.
Uh perilla, you know, and again she sho sheiso or parilla,
and we're not talking about the annual parilla. The colorful
perilla that we plant as an annual obviously. Uh, it's
in the same family, but this is, uh, this is different.
You'll find it in the herb section and it's it
(17:59):
is kind of a minty.
Speaker 2 (18:00):
Flavor, right, Oh yeah, mintia. It's tasting smells a little
bit like camouon komin to me. Yeah. The chiso. The
pirillas are really big, the green and the purple. They
self feed everywhere. People are using them as wraps, shredded
and soups and grains and salads and now and of
(18:20):
course if you buy the Kims sheet of pickled uh,
the Korean vegetables, that beautiful pink color comes from perilla,
and now they're using them and drink. So yeah, something
that's an old fashioned plant is becoming new again, very
very interesting and good for you too.
Speaker 1 (18:38):
So why am I seeing tallow taken over everywhere?
Speaker 2 (18:40):
Now?
Speaker 1 (18:41):
I mean this started. I started seeing us a couple
of years ago with Tano's doing their chips, their tortilla
chips and tallow and the flavors phenomenal obviously, But now
all of a sudden, I'm seeing that stuff everywhere. What
goes around comes around exactly.
Speaker 2 (18:57):
It sort of like lard, pork fat, beef, beef fat.
People are again going back to functional foods natural and
tallow has a wonderful flavor, mister Wilson, and it has
a high smoke point, so chefs loves to use it.
As far as the health concerns, we won't get into
that deeply. But versus the seed oils, tallow has more
(19:21):
saturated fat, but again it's a higher smoke point and
the people who are the nose to tail aficionados just
love that. And I'm thinking when I think of tallow,
I always think of soap that was made in the
olden days. So there you go, something another, really something
functional that you can use outside as well as inside
(19:42):
your body. So yeah, Taalow is big, and I think
it's going to stay big for twenty six.
Speaker 1 (19:46):
Yeah, I think you and Granny have made those together.
And collared greens coming back and fiber coming back, well
that's already been around anyway, but colored greens, and then
we're seeing greens born more and cabbage crust and all
nine yards. It's crazy. Rita Hikenfeld always a pleasure. I
want to wish you and mister Hickenfeld a very merry Christmas.
We'll talk to you in the future.
Speaker 2 (20:08):
Yep talk in the new year.
Speaker 1 (20:09):
I thank you. Rita Hikenfeld, come up next. M Shipman
from Kidsgardening dot Org. Here in the garden with Ron Wilson, Green.
Speaker 4 (20:18):
Tom or not Ron can help and one eight hundred
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Speaker 1 (22:14):
Welcome back. You're in the garden with Ron Wilson Hay.
So it's almost the end of the year, right and
you're looking out there saying, you know what, I got
a little extra money. I think I'd like to figure
out where I could donate to help the most. And
you know it, at end of every show and during
our show as well, one of my focuses on getting
kids involved with gardening and finding ways to get kids
involved with gardening. And if you sitting out there today
(22:35):
and you say I'd love to, but I have no
idea what to do how I go about it, I'll
tell you what. We've had a group on our show
and you can help me out him as far as
how long, but for a long long time, because they
do such a great job and they just get better
and better every year. It's called Kids Gardening. Their website
is kidsgardening dot org and their executive directors with us
(22:57):
this morning, and that would be m Shipman.
Speaker 4 (22:58):
Good morning, Good morning, Ron.
Speaker 7 (23:01):
How are you?
Speaker 1 (23:01):
I am great? So how long have we been doing this?
I mean a long time, A long time.
Speaker 7 (23:07):
Yeah, at least well I've been with Kids Gardening for
ten years, so maybe that.
Speaker 1 (23:12):
Long I think is when you first started, as we
started having you on to talk more about this, and
I look at where im where you guys have come
from ten years ago to today, and obviously it's thanks
to folks like yourself and others that have gotten involved
with kids Gardening dot org and of course the donations
as well, but kind of give folks an update on
what kids Gardening does and where you are today.
Speaker 7 (23:37):
Yeah. So we've grown a lot in the last ten
years and the demand for gardening with kids is higher
than ever. You know, we saw big search during COVID
that people started gardening at home and we've maintained that
interest in gardening with kids. People are just finding that
it's a great activity to get kids outdoors and physically
(23:57):
active and engaged in learning. And more than anything, it's
a great way for families to connect with each other
of grandparents and grandkids, parents and kids and definitely through
school gardens and community gardens as well. So we are
really seeing more demands than ever for our resources. And
(24:18):
what we're doing across the country is creating resources, so
activities have lesson plans and curricula for grown ups to
garden with kids. And we're also offering small grants for
community organizations across the country to get those gardens put
in or refurbished. And then we're connecting educators with one another,
(24:43):
so we have professional development for teachers who are doing
the hard work of you know, on top of their
regular job teaching through the classroom, also bringing kids outside
to learn through the garden, and so we have professional
development resources for them as well. So all the those
things that we're doing here kids gardening take a lot
of money to produce, right, you know, And and so
(25:08):
what we do is ask our communities to support that.
We have tens of thousands of people on our mailing
list who are using our resources and who are accessing
our grants, and we ask those folks, you know, hey,
chip in five dollars if this is valuable to you,
if this is something you want to support in your community,
(25:28):
chip in just a little bit, and then we can.
Speaker 1 (25:30):
Make it work, you know, reading your statistics and the
way for today, it's just for every dollar donated, Kids
Gardening and it's Kidsgardening dot org is able to reach
eight more kids. I mean that's phenomenal.
Speaker 7 (25:42):
Yeah, yeah, And I said, you know, I just mentioned
it takes a lot of money to make this make
just work, but it's not a lot of money in
this view of things, right, So gardening is actually really
an expensive way to engage kids in learning compared to
the mother. You know, your local elementary school might pay
thirty thousand dollars or math curricula, but building a garden
(26:02):
is five hundred dollars with the raised beds and the soil,
and so really it is a low cost way in
the scheme of things of getting kids engaged in hands
on learning, and then we're creating those resources for people
to take and to implement in the garden. So we
are able to reach a lot of kids with a
little bit of money just because of the really engaging
(26:25):
nature of what we do talking with them.
Speaker 1 (26:27):
Sheman. She's the executive director of Kids Guardening their website,
Kidsgardening dot org. I still love this, the handwritten post
that you posted that you got from one of your
the kids from the kids gardening. It says, I love
the garden because I get fresh food and it's a
fun in a and it's fun in a way, like
a fun and dirty way. Also I like that, I
(26:50):
love it. I like to help the bees, butterflies, worms
and ants.
Speaker 7 (26:55):
Well, it's no great. Kids are the best, really, you know,
whatever's going on in the world. I'm able to find
joy every day in my work just by connecting with
the kids that were supporting. They're just so inspirational and
so connected to everything that really matters, and quotes like
that just really bring me so much joy.
Speaker 1 (27:15):
Now you and of course this is this is a
national group, so you you're wherever folks kids come from
and go to your website. I mean it could be
anywhere around the world, I assume, but I know it's
in English and you've now added Spanish as well, right
we have.
Speaker 7 (27:32):
Yeah, we had some supporters who were able to help
us get a bunch of our materials translated. So we
have at least a few dozen, if not more, up
parts of one hundred different resources that are translated into
Spanish for folks. So you know, we know that you
know people who come here from other countries are speaking
(27:54):
other languages and also have lots of gardening and agricultural knowledge,
just share and experiences and want to be working through
the gardening with kids, and so yeah, we're translating those
two Spanish as well.
Speaker 1 (28:10):
Unbelievable where you have come since we first started. Danny
and I were talking before we got you on the phone,
and I said, it has to be at least ten
years that we first got involved with you guys, and
look at what you do today. It's just phenomenal talking
with them. Shipman Kidsgardening dot org and a great way
to get kids involved with gardening. Great way for you
to learn how to get kids involved with gardening. And
(28:31):
of course it's the end of the year and we're saying, hey,
I'm being right up front. You got some extra change
or something you want to donate. You're looking for a
great donation. Here's a great cause. This is a great
way because we got to get those kids more involved
with gardening, and this is a great way to do it.
Every bucket donate you can reach eight more kids. In
twenty twenty three, you all reached just under eighty thousand
(28:52):
kids through grants, builds and contests, two and a half
million kids through your curriculum, the plans and all seventy
eight thousand and through webinars, and thirty eight thousand through
the Kids Garden community. That is phenomen That was two
years ago and now those numbers are way up even
higher than that. That's phenomenal.
Speaker 7 (29:11):
Yeah, it is phenomenal. It's really amazing how many people
are out there working with kids through the garden and
we're just honored to be able to support them. Yeah,
we're up around three million kids per year and we're
giving out around four hundred thousand dollars through grants and
so those that money is money that's donated to us
that we are able them to put through to communities
(29:33):
all across the United States to be able to support
these gardens and their grants. You know, like I was saying,
it's five hundred dollars, it's a thousand dollars. It's just
build those race pads, get that soil, those seeds, and
get things growing in the ground. For kids, it really
doesn't take a lot to get them engaged, but it's
transformational and it's really just those those experiences and not
(29:57):
exposure to where does my food come from? And you know,
why do we need pollinators? And how does my body
feel when I'm physically active and outside and getting some
fresh air and some sun, and so all of these
benefits for kids. It's learning, it's physical activity, it's healthy eating,
(30:17):
it's connecting to our neighbors and connecting to our community.
It's really just so many benefits for kids. It's hard
to list them all. And you know, the adults who
do it with them are also seeing benefits as well.
Speaker 1 (30:31):
You know, I loved your newsletter this week. You're addressing
the growing seasons, what's your zone and how to understand
the plant hardiness zones. You guys have an e course
on landscape design for youth gardens phenomenal of course, the
content club and on and on and on. It's great.
I can't promote you guys more. You have done such
a great job. I donate to you as well. It's
(30:51):
Kidsgardening dot org. I really believe they're just doing an
outstanding job. So how can folks what different ways can
they donate to you?
Speaker 3 (30:59):
Yeah?
Speaker 7 (31:00):
Yeah, So come to our website Kidsgardening dot org and
you'll see a little purple donate button in the top right,
or you can go to Kidsgardening dot org slash donate,
but that page has almost a dozen ways folks can donate,
and a couple that I want to highlight that are
really easy it might not cost you anything, would be
to look to see if your employer has a donation
(31:22):
program or sponsorship. So if you work for a company
that does some filmthropic giving, look and see if they
have either a match so maybe you donate fifty bucks
and they will match your fifty dollars donation, or maybe
they have a you know, a corporate foundation or some
sponsorship arm that you could reach out to them and say, hey,
(31:43):
I think this organization is really worth worthwhile and we
should explore sponsoring them or getting involved in them. So
that would be a great way. Another way is it
sounds funny, but there's an organization that will take donations
of cars. Do you have like a car sitting in
your yard. We can receive up to a few thousand
(32:08):
dollars from folks. Don't getting an old car. You know,
maybe if you've had it around, your kid drove it
when they were in high school, and now you you
need to either trade it in or sell it for metal.
But we can take that car donation through a company
called car Easy and then the funds come to us.
(32:29):
So that's a really easy way to donate as well.
But we have you know, any you could set up
a monthly donation. That's really a nice way to give.
It's five dollars or ten dollars a month, something that
you would maybe spend on coffee or a snack at
the store. It's a small amount for you, perhaps, but
it's a really big deal for Kids Gardening to have
(32:51):
that consistent income that we can count on. Nonprofits tend
to have like a big uptick at the end of
the year and then it can be a little bit
throughout the year as a fundraising So that consistent monthly
giving that some sustaining donors do is really helpful.
Speaker 1 (33:08):
M shipment. It is always a pleasure having you on
our show. It's unbelievable what you guys continue to do.
You just get better and better all the time. If
you want to help grow, help happy, healthy kids, consider
making a donation to Kids Gardening. Go to their website
it's Kidsgardening dot org and just a little bit of help.
But if you want to do a lot that's great
(33:29):
as well, and just keep watching them over the years.
They just get better and better all the time. You
ready for Christmas.
Speaker 7 (33:36):
I'm ready for Christmas, except we don't have a tree.
We have everything else going on. So today's the day
we're getting our tree.
Speaker 1 (33:42):
So today is tree Day. And then get all the
presents wrapped and everything ready to go.
Speaker 7 (33:47):
Oh, not that much. We'll be wrapping presents. Yeah, two
little boys, and we're excited. It's, you know, officially the
weekend before Christmas. So we have all our gifts. We'll
set up the tree today, we'll do some baking. You
were having all the family over later this week.
Speaker 1 (34:03):
Outstanding m Shipman. It has it's always a pleasure having
you on. Like I said, it's been fun working with
you along. Will continue to follow along as as kids
Gardening dot Org just gets better and better all the time. Again,
help grow happy, healthy kids. Donate the kids Gardening dot
Org have a great holiday season.
Speaker 7 (34:22):
Happy holidays, Ron, Thank you.
Speaker 1 (34:23):
All right Mshipman again, Kids Gardening dot Org just check
it out, go to website, see what they're doing. Quick
break we come back. You and me talking you yarding
at eight hundred eight two three eight two five five
Here in the garden with Ron Wilson.
Speaker 8 (34:36):
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Speaker 4 (34:40):
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Speaker 3 (35:59):
For the.
Speaker 1 (36:24):
Welcome back. You're in the Garden with Ron Wilson again
that toll free number eight hundred eight three eight two
five five. Don't forget a website at Ron Wilson online
dot com and Facebook page. In the Garden with Ron
Wilson to Northern Kentucky we go Steve, good morning.
Speaker 3 (36:39):
Well, good morning Ron.
Speaker 1 (36:40):
How are you, sir?
Speaker 3 (36:41):
Chris?
Speaker 1 (36:41):
Merry Christmas to you.
Speaker 3 (36:44):
I wanted to do a couple of comments. One, Comfrey
has been used for over two thousand years, and I'm
and it was used by Alexander the Great. I don't
think he would be Alexander the Great if it wasn't
for Comfrey healing his armies. He was he his armies
pushed well into Asia and they use the healing power
(37:07):
of Comfrey to heal all sorts of broken bones and
what have you. I mean, it's not going to help
with you know, if you get your head tout off,
it's not gonna help with that.
Speaker 1 (37:21):
But I don't think anything's gonna help with.
Speaker 3 (37:23):
That minor injuries. You know, if you're if you're a
little limpy or whatever, it shouldn't work, right, So I
think he would. He would not be Alexander the Great
if it.
Speaker 1 (37:33):
Wasn't for complemation of that, and.
Speaker 3 (37:37):
The fact that they had things like big, massive cheese
rolls that they could take, so the army could uh
feed off of that.
Speaker 1 (37:47):
Now do you grow you grow comfrey?
Speaker 3 (37:51):
I do, and I actually do sparingly use it internally
and I've had great success with it. Now you don't
want I don't even using the roots. The roots have
higher concentrations of the perizoliting alkaloids which can cause liver damage.
Speaker 1 (38:09):
Yes, and that's I think that's been one of the
one of the you know, the gentleman at email me said,
you know, why don't we see this more and more?
And I think that's been one of the things about
you know there, you know, it can be not a
good thing for you if used in the wrong way.
But again, the benefit, just the benefits alone of what
it does to improve the soil, for composting, for breaking
(38:30):
down adding organic matter is unbelievable.
Speaker 3 (38:33):
That's amazing. That's why we But you know, I've used
it for fifteen years and One thing to keep in
mind is broccoli fluorett Are you are you afraid to
eat broccoli plurets? They have a much higher concentration periliting
alkaloids in broccoli.
Speaker 1 (38:51):
Really yes, not got another excuse. Not get another excuse
not to eat broccoli.
Speaker 3 (38:59):
I like especially go out in the garden and it
doesn't make it in the house. I just I just
graze on it straight from the beds whatever.
Speaker 1 (39:10):
Yep, But Steve doesn't mean it doesn't Everything takes better
refresh from the garden like that.
Speaker 3 (39:15):
Oh, absolutely absolutely read. People don't like doing that because
it might be contaminated with whatever.
Speaker 1 (39:23):
I like it.
Speaker 3 (39:24):
There's not a big burden as long as there's not
a big bird turt on it. I get gray.
Speaker 1 (39:28):
Yeah, I love it when there's even a little bit
of dirt left on there. We were the farmer's market
last weekend and you know they're just they're harvesting carrots,
late season carrots, and you take one of those and
you know they've cleaned them off. Well, just pop that
in your mouth. That flavor is so different than carrots
that you buy in the grocery store, especially in the bag.
It is crazy. And you know you'd never I don't know.
You don't want to buy carrots anymore. Once you taste
(39:49):
carrots from a you know, grown them yourself like that
or from a fresh produce market. Crazy. The flavors are
totally different.
Speaker 3 (39:57):
Yes, they definitely are. And then maybe next week we'll
talk about rosemary, because I know them probably out of time.
Rosemary and rosemrinic acid was also used by the same Mediterraneans.
The Greek wise guys use rosemary and rosemarnick asset. That's
part of the reason why they were smarter than the
average human is today.
Speaker 1 (40:16):
Good for your memory, good for the brain, very.
Speaker 3 (40:20):
Good, very good for your memory. That's greed about that
next time.
Speaker 1 (40:23):
All right, sounds good, Steve, good talking. We have a
very merry Christmas. Matt and Kentucky. Good morning.
Speaker 4 (40:29):
Yeah, Ron, I mean.
Speaker 7 (40:31):
I was wondering when there's a good time to bed
the roses, like, you know, put them all around them.
Speaker 1 (40:38):
You're good now, you know. We try to wait. We
try to hold off as long as we can until
the soil temperatures start to reach less than forty degrees.
And once they get to less than forty degrees, that's
a great time to go in there and put those
to bed. Now, we got a lot of snowbirds that
leave out of here around Thanksgiving, and you don't you know,
you can't wait obviously, so they bet them down a
(40:59):
little bit too early. But if you can wait till
that and we're at that point now where they're getting that,
So now's a good time to go in. Uh, We've
got the snow kind of cleared away, so now would
be a great time to go in and do any
clean up and then do some winter multing on those roses. Absolutely, okay,
all right, Matt good talking with you. As a matter
of fact, talking about roses. Two things. One is if
(41:21):
you have a tree rose, and I had this, I'm
glad he brought it up. If you have a tree rose,
all right, and you bought it in the garden center
this year and you've never had one before, and you
got to plant it in the in the patio area
or in the garden or whatever. Although the rows in
the top may be a hearty rose, tree roses are
very subject to winter kill or winter die back, all right,
(41:41):
winter so winter or tree roses need a special type
of winter protection. You either grow those in a container
that you can pull them up out of the ground
or off off the patio or whatever, and store them
away in an unheated garage or shed cold temperatures. You
want to keep them dormant. You don't want them to
come back to life for anything. You want to stay dormant.
But protect them from the excessive cold temperatures over the winter.
(42:05):
You've got to do that. Or and doctor Pachmint, one
of our big rose experts in our area. That was
all he over talked about was if you're going to
do tree roses, growman containers because you can move them in,
you move them out. The other thing is you can
build a cage around it, steaks around it, chicken wire
and stuff that with straw and leaves and things like
that around the entire trunk and rose. And you can
(42:28):
put some burlap around the outside or a bubble wrap
to help protect it as well. Or you'll actually go
and cut the roots on one side, lay it down
to the ground and then mault it over. But those
are typically not hardy to leave them alone as is.
You must do some winter protection. If you want a
tip sheet, I've got one for you. Email me and
I'll send it back to you next week quick break,
(42:50):
we come back. We're going to talk to another one
of my favorites when it comes to kids, gardening, Katie Staggley.
Oh no, Katy's crops here in the garden with Ron.
Speaker 8 (42:58):
Wilson landscaping, lady's ear with your personal yard boy.
Speaker 4 (43:19):
He's in the garden and he's Ron Wilson.
Our tophree number eight hundred eight two three eight two
five five. Good morning. I am Ron Wilson, your personally.
We were talking about yard again. As I promised, she
is with us. It's time for are you urbally experienced
with our ccp CMH Award winning syndicated journalist, Appalachian herbal scholar,
member of the Urban Society of America. She is a
media personality, cooking teacher, motivation speaker. I'm always motivated when
(00:58):
she's done being on I show. Contributed to taking Heart
Radio in our iHeartRadio, as well your website about eating
dot com ladies and gentlemen. Rita Nader Hiking feel Oh,
you got a crowd here today? Wow, Okay, okay, let
(01:21):
her talk.
Speaker 2 (01:23):
Geez well, good morning.
Speaker 1 (01:26):
Good morning.
Speaker 3 (01:27):
Now.
Speaker 1 (01:27):
I don't think I've seen this many people here before.
Speaker 2 (01:30):
Well, it's the holidays. Everybody's celebrating getting together. I think
it's just the perfect time of year for that, don't you.
Speaker 1 (01:37):
Well, you know you you always draw a big crowd.
I mean I have to face it. I mean you
when you're on it's it's a pretty large crowd. Target
with Rita Hiking Feld and I got a lot to
talk about with you today. First of all, did you
see where Burpie and the American Horticultural Society came together
and they're doing a happy two hundred and fiftieth birthday America.
(01:58):
Four great garden packets of seeds from two hundred and
fifty years ago, Thomas Jefferson's Garden, Martha Washington's Kitchen Garden,
The Declaration Bouquet, and Rita Hikingfeld's Colonial Door herb Garden.
Speaker 2 (02:16):
Well, I fit in that timeline, that's for sure. There really,
there really is something like that.
Speaker 1 (02:22):
Yeah, it's yeah. They put these packets together and there's
an eliminated amount you got to get them through Burbie.
Burbie also put together a seed collection, the Anniversary Book,
because it's their one hundred and fiftieth the anniversary about
the years of first and talk about all of the
great vegetables that they have brought along over the years.
And you will recognize a lot of the things that
(02:43):
are out there that you'll see there on their list, including.
Speaker 4 (02:49):
Big boy tomato, Oh my gosh, well you know.
Speaker 1 (02:52):
Black beauty egg plant. You know, all of those things
that they've brought along in all all these years. Pretty
cool looking catalog and it's it's actually a magazine type
of thing. But anyway, these four packs of seeds are
commemorative seeds. Yeah, and so you'll you'll be growing the
same thing that George or Thomas did, or Martha or
Rita or the decoration bouquet. I've read Whites and Blues.
Speaker 2 (03:15):
Well, it seems like you know, everything old again is
new again, and we're look at you. Well, I never
did get old, mister Wilson.
Speaker 1 (03:25):
I know, I don't know.
Speaker 2 (03:26):
I don't get that ageless ageless. But let's talk about
plants and gardens instead of.
Speaker 1 (03:35):
Second. Secondly, I don't know if you noticed out there,
but a lot of the annuals winter annuals really got
a die foothold and grew very well this winter this
past fall with the warmer weather, the chickweed, the hen bit.
I mean, I've growing like crazy. I've had more people
asking about that this time of the year than I
think I ever had, because they really got a good foothold.
(03:57):
But I found a recipe, and I don't know if
you've ever done this, chick weed pesta.
Speaker 2 (04:00):
Oh yes, actually I have now not complete chickweed, but
I've added it to my basil pesto with garlic scapes.
And my friend Lisa we did that a couple of
years ago, and because she had a bunch of garlic
escapes in her yard on her street and then I
had a bunch of chick weed and hand it. Yeah, yes,
(04:22):
I have done that. And the chickweed. Wow, talk about nutrition.
The flavor, it's sort of a very mild flavor. Now
the hendit has if you put that in there, just
a couple of leaves, because that's pretty strong flavor. But yeah,
I mean people are going back to all that. It's
just amazing and I'm very happy to see it.
Speaker 1 (04:41):
All right. Well, here's another one. And Bobby Cheeter, who's
a listened to our show and emails a lot, said
that all of a sudden he's reading more and more
about using a growing Comfrey. And he said, why haven't
I heard about Comfrey? And why am I all of
a sudden starting to hear about it? And I said,
you know, it's an old thing that's been around forever. Great,
you know, a great soil amendment because of what it
(05:04):
does for the soil, bringing nutrients to it at all,
and of course great for the compost pile. But you know,
you've got to grow it. It's a perennial. It can
be pretty aggressive. And remember the tomato king Pete that
used to be on our show. He was he won
all the tomato tasting awards.
Speaker 2 (05:20):
Oh yeah, yeah.
Speaker 1 (05:21):
That was one of his key secrets, he said, was
growing comfrey and using that as a compost and soil
amendment for around his tomatoes.
Speaker 2 (05:30):
Oh that's interesting. I know comfrey has fallen out of
favor the last oh gosh, I don't know decade or so.
As far as ingesting it, we still make a lot
of saves and ointments out of the leaves because it's
really really good for your joints. I still drink comfort
tea in the spring, but it's not recommended. You know,
(05:52):
how things go. You know, you just don't know as
far as what's the good thing to put in your
body and what isn't. But it's interesting. I know the
comfrey leaves if I put them on the compost pile, boy,
it really starts that compost up. And you're right, very aggressive,
but beautiful flowers. They just sort of droopy purple, and
(06:13):
it's just it's a love. I love the comfrey plant.
It's such an old fashioned one. Glad to know it's
coming back in favor.
Speaker 1 (06:19):
Yeah, and again you look way back. I mean the
orchards they used to grow comfrey along with the with
the fruiting trees and berries to help again adding nutrients
back to the soil, breaking down the cet et cetera.
So I told him, I said, you know, with permaculture
and things going on trying to be more natural, I
think comfrey would possibly make a big comeback. You know,
you gotta work well, I mean something else you got
(06:41):
to grow, and it's a perennial blah blah blah, but
it probably couldn't make that comeback, no doubt about it.
Talking with Rita Hikenfeld again. Her website is about eating
dot com. We call this segment are you Eurbly Experienced?
And my choice of planning of the week this week
was Christmas rose mary, which I always laugh sometimes because
you know, I'm not a big rosemary fans, although I've
(07:02):
been needing it more and more lately, but trying to
grow them inside over the winter can be a little difficult.
Speaker 2 (07:09):
Oh yeah, and you know you and I have had
these contests before about growing rosemary in the winter. They're
beautiful the specimens that you find usually I usually find
mine in the pro section. You're right, you said earlier.
They're shaped like Christmas trees and people put little ornaments
on them and then use them in cooking. The thing
is they're grown at optimal temperatures and climate just perfect
(07:33):
where they were. But when you get them in your home,
our homes, for the most part, are a lot drier,
and rosemary's sort of a I always say she's like
a very pretty spoiled child. She doesn't like her feet
too wet to dry, so if you're going to grow
her in the house, she needs lots of good air
circulation and sort of moist so I usually just sprit
(07:55):
around the plant and water as needed. But here's the thing.
If the needles do eventually fall off, and they will,
it makes great dried rosemary. Don't just, you know, put
those in the trash or composts, because you've got what's
very expensive in the store, You've got your own dried rosemary.
So yeah, I'm always interested to see who has success
(08:18):
and who doesn't. But it's a lovely holiday plant with
the piny aroma, for sure.
Speaker 1 (08:23):
And now I'm starting to see lavender being done the
same way and uses an indoor play for the holiday
season as well. Talking with Rita Hikenfelder website about eating
dot Com. Your recipe this week on our website is
an appetizer for Christmas guests. Do you pronounce it boorsen borsen.
Speaker 2 (08:40):
Borson borson urban garlic cheese.
Speaker 1 (08:43):
It's a little I love that stuff.
Speaker 2 (08:46):
I know it's so good. Or you can buy it
in a little tub to different varieties, different brands. But
hot honey is like has been in the news. I mean,
it's been very trendy for the last couple of years,
but I think it's now just hitting mainstream and it
has to do with functional foods and the trends toward
(09:07):
eating very healthy and basically, hot honey is just honey.
And I use our raw honey from our hives that
you add like red hot red pepper flakes. Some people
use Frank's Hot sauce to it, and you simmer that
on the stove and then you remove it, let it imfuse,
and then you add some lemon juice or vinegar about
a tablespoon too a cup and it lasts forever in
(09:32):
the pantry after you strain it. Now since you love
that heat, you might not want to strain it all out.
But anyway, it's delicious if you just smear some bors
and cheese on a platter with some pistachio nuts, which
are very holidayish, and then drizzle it with that hot
honey and then just serve it. I mean, is it
the prettiest kid on the block? No, because it's not statuesque.
(09:56):
For sure, it's delicious. It's easy, three ingredients, and for
the most part, it's very good for you. So hot honey.
You're gonna hear a whole lot about in foods and
and drinks. And you know, it's funny because when I
first saw the notice about it, I thought, hot honey.
I've been making it for years, you know, in my
(10:16):
potions for upper respiratory illnesses, but we never called it that.
Speaker 1 (10:21):
Not only did she make it, but she also has
always referred to mister Hikenfeld as hot money.
Speaker 2 (10:26):
Hot honey. He'll love that. So what's next.
Speaker 1 (10:30):
That's a break, and then when we come back, we
will after that. You got to take a break, we
will talk to take a look at some what's up
and coming, what's out there in the future, what are
we seeing out There in twenty twenty six and beyond
with Rita Hikenfeld about eating dot Com as her website.
Here in the Garden with Ron Wilson, how is your
garden growing?
Speaker 4 (10:49):
You call Ron now at one eight hundred eighty two
three talk you are listening to In the Garden with
Ron Wilson.
Speaker 5 (11:12):
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Speaker 1 (13:27):
Welcome back here in the Garden with Ron Wilson. Time
for part two of are You Urbally Experienced with our
CCPCMH Award winning syndicator journalists, our website about eating dot com,
Rita Hikingfeld. So look into the future, Rita Hiking Felt
as we wind down twenty twenty five and looking forward
to twenty six and beyond. What are some of these
trends and things that you're seeing out there?
Speaker 2 (13:46):
Well, it's interesting because you sent me a list which
I agree with and which I've been growing, some of
which I've been doing for years. Many of us have
fusion plants.
Speaker 1 (13:57):
Well, it's like you said, Rita, what goes around comes around. Well,
being serious because you think about how long you and
I have been doing this together, and I think about
things that you were teaching me back thirty years ago,
about you know, herbs and things like that, and where
you know, all of a sudden it comes to the
forefront and you're like, Rita's been talking about that for thirty.
Speaker 2 (14:16):
Years, well, and you know, it's really satisfying to know
that what you know, all the talk to you and
I gave about health and plants and functional food and
fusion food all now being just embraced maybe by some
different names and adjectives. I would say, like, as I said,
(14:39):
the fusion plants, those you had sent me some Hobby
Farms magazine and Vibrant Harvest book really really interesting, and
as I said, what some of us have been doing
for decades now, fusion plants are and well what are those?
Those are the herbs sometimes the flowers, edible flowers that
(14:59):
you make that are used to make infusions. And the
first thing I thought of was anas hissip in my
garden because it makes a lovely tea and a lovely infusion.
And people are now interspersing those herbs in their garden
landscape and their flower beds and their vegetable gardens like
basil and the anis lemon balm, which be careful where
(15:20):
you plant that because it's a mint. And some of
those lovely plants that are so healthy for you. They're interspersing.
They're not just putting them in a container or in
the herb garden, They're everywhere. So I just love that idea,
don't you.
Speaker 1 (15:35):
Oh, absolutely no doubt about it. Why is m becoming
such a well, you.
Speaker 2 (15:40):
Know, that's the over of the year, and it's it's
arizon like ginger, really orange. It's called the golden spice
because it's got so many medicinal qualities, I mean, antioxidants,
ani amflammatory, good for your joints, not the best tasting.
It's used a lot in Asia and cooking. But I
(16:01):
make something called gold and milk with turmeric and ginger
and honey and some black pepper. Really good for anything
that ails you and quite easily digestible. So turmeric you
can find that in capsules or powders. And it's interesting
if you buy the rhizome, you can actually plant it
like ginger. So the over the year is something very
(16:23):
unusual and very functional.
Speaker 1 (16:26):
Now you're talking about unusual, and you know we've had
all these or a couple of these anyway for years,
but you just don't see him grown that much or
talked about very much. Bergamont.
Speaker 2 (16:37):
Oh, my gosh, Bergamot or Bergamont. Well, I say that,
but you know, like you say tomato, and somebody else
says tomato. So I don't know.
Speaker 1 (16:47):
Anybody that says tomato.
Speaker 2 (16:50):
Well, you and I grew up a little different, so
we grew up just ordinary. Well, you know, you're really
good at explaining it to me. Bergamot, the beautiful flour
makes a lovely medicinal tea. The flavor isn't the greatest
sort of minty and anisey, but red bergamot or bergamot,
(17:10):
if you infuse the the leaves and the petals, that
makes a lovely jelly with lemon juice. But how would
you describe the flour itself. It's sort of like a
bushy hair due to me, sort of spiky.
Speaker 1 (17:24):
I'll take that.
Speaker 2 (17:25):
Okay, there you go, and bees love like on a
human day when I you know, when we're giving a
talk and.
Speaker 1 (17:30):
Your hair is just going to.
Speaker 2 (17:32):
Rose a little bit.
Speaker 6 (17:33):
Yes, yes, yes, talking with.
Speaker 1 (17:35):
Rita hiking found again her website is about eating dot com.
Uh perilla, you know, and again she sho sheiso or parilla,
and we're not talking about the annual parilla. The colorful
perilla that we plant as an annual obviously. Uh, it's
in the same family, but this is, uh, this is different.
You'll find it in the herb section and it's it
(17:59):
is kind of a minty.
Speaker 2 (18:00):
Flavor, right, Oh yeah, mintia. It's tasting smells a little
bit like camouon komin to me. Yeah. The chiso. The
pirillas are really big, the green and the purple. They
self feed everywhere. People are using them as wraps, shredded
and soups and grains and salads and now and of
(18:20):
course if you buy the Kims sheet of pickled uh,
the Korean vegetables, that beautiful pink color comes from perilla,
and now they're using them and drink. So yeah, something
that's an old fashioned plant is becoming new again, very
very interesting and good for you too.
Speaker 1 (18:38):
So why am I seeing tallow taken over everywhere?
Speaker 2 (18:40):
Now?
Speaker 1 (18:41):
I mean this started. I started seeing us a couple
of years ago with Tano's doing their chips, their tortilla
chips and tallow and the flavors phenomenal obviously, But now
all of a sudden, I'm seeing that stuff everywhere. What
goes around comes around exactly.
Speaker 2 (18:57):
It sort of like lard, pork fat, beef, beef fat.
People are again going back to functional foods natural and
tallow has a wonderful flavor, mister Wilson, and it has
a high smoke point, so chefs loves to use it.
As far as the health concerns, we won't get into
that deeply. But versus the seed oils, tallow has more
(19:21):
saturated fat, but again it's a higher smoke point and
the people who are the nose to tail aficionados just
love that. And I'm thinking when I think of tallow,
I always think of soap that was made in the
olden days. So there you go, something another, really something
functional that you can use outside as well as inside
(19:42):
your body. So yeah, Taalow is big, and I think
it's going to stay big for twenty six.
Speaker 1 (19:46):
Yeah, I think you and Granny have made those together.
And collared greens coming back and fiber coming back, well
that's already been around anyway, but colored greens, and then
we're seeing greens born more and cabbage crust and all
nine yards. It's crazy. Rita Hikenfeld always a pleasure. I
want to wish you and mister Hickenfeld a very merry Christmas.
We'll talk to you in the future.
Speaker 2 (20:08):
Yep talk in the new year.
Speaker 1 (20:09):
I thank you. Rita Hikenfeld, come up next. M Shipman
from Kidsgardening dot Org. Here in the garden with Ron Wilson, Green.
Speaker 4 (20:18):
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Speaker 1 (22:14):
Welcome back. You're in the garden with Ron Wilson Hay.
So it's almost the end of the year, right and
you're looking out there saying, you know what, I got
a little extra money. I think I'd like to figure
out where I could donate to help the most. And
you know it, at end of every show and during
our show as well, one of my focuses on getting
kids involved with gardening and finding ways to get kids
involved with gardening. And if you sitting out there today
(22:35):
and you say I'd love to, but I have no
idea what to do how I go about it, I'll
tell you what. We've had a group on our show
and you can help me out him as far as
how long, but for a long long time, because they
do such a great job and they just get better
and better every year. It's called Kids Gardening. Their website
is kidsgardening dot org and their executive directors with us
(22:57):
this morning, and that would be m Shipman.
Speaker 4 (22:58):
Good morning, Good morning, Ron.
Speaker 7 (23:01):
How are you?
Speaker 1 (23:01):
I am great? So how long have we been doing this?
I mean a long time, A long time.
Speaker 7 (23:07):
Yeah, at least well I've been with Kids Gardening for
ten years, so maybe that.
Speaker 1 (23:12):
Long I think is when you first started, as we
started having you on to talk more about this, and
I look at where im where you guys have come
from ten years ago to today, and obviously it's thanks
to folks like yourself and others that have gotten involved
with kids Gardening dot org and of course the donations
as well, but kind of give folks an update on
what kids Gardening does and where you are today.
Speaker 7 (23:37):
Yeah. So we've grown a lot in the last ten
years and the demand for gardening with kids is higher
than ever. You know, we saw big search during COVID
that people started gardening at home and we've maintained that
interest in gardening with kids. People are just finding that
it's a great activity to get kids outdoors and physically
(23:57):
active and engaged in learning. And more than anything, it's
a great way for families to connect with each other
of grandparents and grandkids, parents and kids and definitely through
school gardens and community gardens as well. So we are
really seeing more demands than ever for our resources. And
(24:18):
what we're doing across the country is creating resources, so
activities have lesson plans and curricula for grown ups to
garden with kids. And we're also offering small grants for
community organizations across the country to get those gardens put
in or refurbished. And then we're connecting educators with one another,
(24:43):
so we have professional development for teachers who are doing
the hard work of you know, on top of their
regular job teaching through the classroom, also bringing kids outside
to learn through the garden, and so we have professional
development resources for them as well. So all the those
things that we're doing here kids gardening take a lot
of money to produce, right, you know, And and so
(25:08):
what we do is ask our communities to support that.
We have tens of thousands of people on our mailing
list who are using our resources and who are accessing
our grants, and we ask those folks, you know, hey,
chip in five dollars if this is valuable to you,
if this is something you want to support in your community,
(25:28):
chip in just a little bit, and then we can.
Speaker 1 (25:30):
Make it work, you know, reading your statistics and the
way for today, it's just for every dollar donated, Kids
Gardening and it's Kidsgardening dot org is able to reach
eight more kids. I mean that's phenomenal.
Speaker 7 (25:42):
Yeah, yeah, And I said, you know, I just mentioned
it takes a lot of money to make this make
just work, but it's not a lot of money in
this view of things, right, So gardening is actually really
an expensive way to engage kids in learning compared to
the mother. You know, your local elementary school might pay
thirty thousand dollars or math curricula, but building a garden
(26:02):
is five hundred dollars with the raised beds and the soil,
and so really it is a low cost way in
the scheme of things of getting kids engaged in hands
on learning, and then we're creating those resources for people
to take and to implement in the garden. So we
are able to reach a lot of kids with a
little bit of money just because of the really engaging
(26:25):
nature of what we do talking with them.
Speaker 1 (26:27):
Sheman. She's the executive director of Kids Guardening their website,
Kidsgardening dot org. I still love this, the handwritten post
that you posted that you got from one of your
the kids from the kids gardening. It says, I love
the garden because I get fresh food and it's a
fun in a and it's fun in a way, like
a fun and dirty way. Also I like that, I
(26:50):
love it. I like to help the bees, butterflies, worms
and ants.
Speaker 7 (26:55):
Well, it's no great. Kids are the best, really, you know,
whatever's going on in the world. I'm able to find
joy every day in my work just by connecting with
the kids that were supporting. They're just so inspirational and
so connected to everything that really matters, and quotes like
that just really bring me so much joy.
Speaker 1 (27:15):
Now you and of course this is this is a
national group, so you you're wherever folks kids come from
and go to your website. I mean it could be
anywhere around the world, I assume, but I know it's
in English and you've now added Spanish as well, right
we have.
Speaker 7 (27:32):
Yeah, we had some supporters who were able to help
us get a bunch of our materials translated. So we
have at least a few dozen, if not more, up
parts of one hundred different resources that are translated into
Spanish for folks. So you know, we know that you
know people who come here from other countries are speaking
(27:54):
other languages and also have lots of gardening and agricultural knowledge,
just share and experiences and want to be working through
the gardening with kids, and so yeah, we're translating those
two Spanish as well.
Speaker 1 (28:10):
Unbelievable where you have come since we first started. Danny
and I were talking before we got you on the phone,
and I said, it has to be at least ten
years that we first got involved with you guys, and
look at what you do today. It's just phenomenal talking
with them. Shipman Kidsgardening dot org and a great way
to get kids involved with gardening. Great way for you
to learn how to get kids involved with gardening. And
(28:31):
of course it's the end of the year and we're saying, hey,
I'm being right up front. You got some extra change
or something you want to donate. You're looking for a
great donation. Here's a great cause. This is a great
way because we got to get those kids more involved
with gardening, and this is a great way to do it.
Every bucket donate you can reach eight more kids. In
twenty twenty three, you all reached just under eighty thousand
(28:52):
kids through grants, builds and contests, two and a half
million kids through your curriculum, the plans and all seventy
eight thousand and through webinars, and thirty eight thousand through
the Kids Garden community. That is phenomen That was two
years ago and now those numbers are way up even
higher than that. That's phenomenal.
Speaker 7 (29:11):
Yeah, it is phenomenal. It's really amazing how many people
are out there working with kids through the garden and
we're just honored to be able to support them. Yeah,
we're up around three million kids per year and we're
giving out around four hundred thousand dollars through grants and
so those that money is money that's donated to us
that we are able them to put through to communities
(29:33):
all across the United States to be able to support
these gardens and their grants. You know, like I was saying,
it's five hundred dollars, it's a thousand dollars. It's just
build those race pads, get that soil, those seeds, and
get things growing in the ground. For kids, it really
doesn't take a lot to get them engaged, but it's
transformational and it's really just those those experiences and not
(29:57):
exposure to where does my food come from? And you know,
why do we need pollinators? And how does my body
feel when I'm physically active and outside and getting some
fresh air and some sun, and so all of these
benefits for kids. It's learning, it's physical activity, it's healthy eating,
(30:17):
it's connecting to our neighbors and connecting to our community.
It's really just so many benefits for kids. It's hard
to list them all. And you know, the adults who
do it with them are also seeing benefits as well.
Speaker 1 (30:31):
You know, I loved your newsletter this week. You're addressing
the growing seasons, what's your zone and how to understand
the plant hardiness zones. You guys have an e course
on landscape design for youth gardens phenomenal of course, the
content club and on and on and on. It's great.
I can't promote you guys more. You have done such
a great job. I donate to you as well. It's
(30:51):
Kidsgardening dot org. I really believe they're just doing an
outstanding job. So how can folks what different ways can
they donate to you?
Speaker 3 (30:59):
Yeah?
Speaker 7 (31:00):
Yeah, So come to our website Kidsgardening dot org and
you'll see a little purple donate button in the top right,
or you can go to Kidsgardening dot org slash donate,
but that page has almost a dozen ways folks can donate,
and a couple that I want to highlight that are
really easy it might not cost you anything, would be
to look to see if your employer has a donation
(31:22):
program or sponsorship. So if you work for a company
that does some filmthropic giving, look and see if they
have either a match so maybe you donate fifty bucks
and they will match your fifty dollars donation, or maybe
they have a you know, a corporate foundation or some
sponsorship arm that you could reach out to them and say, hey,
(31:43):
I think this organization is really worth worthwhile and we
should explore sponsoring them or getting involved in them. So
that would be a great way. Another way is it
sounds funny, but there's an organization that will take donations
of cars. Do you have like a car sitting in
your yard. We can receive up to a few thousand
(32:08):
dollars from folks. Don't getting an old car. You know,
maybe if you've had it around, your kid drove it
when they were in high school, and now you you
need to either trade it in or sell it for metal.
But we can take that car donation through a company
called car Easy and then the funds come to us.
(32:29):
So that's a really easy way to donate as well.
But we have you know, any you could set up
a monthly donation. That's really a nice way to give.
It's five dollars or ten dollars a month, something that
you would maybe spend on coffee or a snack at
the store. It's a small amount for you, perhaps, but
it's a really big deal for Kids Gardening to have
(32:51):
that consistent income that we can count on. Nonprofits tend
to have like a big uptick at the end of
the year and then it can be a little bit
throughout the year as a fundraising So that consistent monthly
giving that some sustaining donors do is really helpful.
Speaker 1 (33:08):
M shipment. It is always a pleasure having you on
our show. It's unbelievable what you guys continue to do.
You just get better and better all the time. If
you want to help grow, help happy, healthy kids, consider
making a donation to Kids Gardening. Go to their website
it's Kidsgardening dot org and just a little bit of help.
But if you want to do a lot that's great
(33:29):
as well, and just keep watching them over the years.
They just get better and better all the time. You
ready for Christmas.
Speaker 7 (33:36):
I'm ready for Christmas, except we don't have a tree.
We have everything else going on. So today's the day
we're getting our tree.
Speaker 1 (33:42):
So today is tree Day. And then get all the
presents wrapped and everything ready to go.
Speaker 7 (33:47):
Oh, not that much. We'll be wrapping presents. Yeah, two
little boys, and we're excited. It's, you know, officially the
weekend before Christmas. So we have all our gifts. We'll
set up the tree today, we'll do some baking. You
were having all the family over later this week.
Speaker 1 (34:03):
Outstanding m Shipman. It has it's always a pleasure having
you on. Like I said, it's been fun working with
you along. Will continue to follow along as as kids
Gardening dot Org just gets better and better all the time. Again,
help grow happy, healthy kids. Donate the kids Gardening dot
Org have a great holiday season.
Speaker 7 (34:22):
Happy holidays, Ron, Thank you.
Speaker 1 (34:23):
All right Mshipman again, Kids Gardening dot Org just check
it out, go to website, see what they're doing. Quick
break we come back. You and me talking you yarding
at eight hundred eight two three eight two five five
Here in the garden with Ron Wilson.
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Speaker 3 (35:59):
For the.
Speaker 1 (36:24):
Welcome back. You're in the Garden with Ron Wilson again
that toll free number eight hundred eight three eight two
five five. Don't forget a website at Ron Wilson online
dot com and Facebook page. In the Garden with Ron
Wilson to Northern Kentucky we go Steve, good morning.
Speaker 3 (36:39):
Well, good morning Ron.
Speaker 1 (36:40):
How are you, sir?
Speaker 3 (36:41):
Chris?
Speaker 1 (36:41):
Merry Christmas to you.
Speaker 3 (36:44):
I wanted to do a couple of comments. One, Comfrey
has been used for over two thousand years, and I'm
and it was used by Alexander the Great. I don't
think he would be Alexander the Great if it wasn't
for Comfrey healing his armies. He was he his armies
pushed well into Asia and they use the healing power
(37:07):
of Comfrey to heal all sorts of broken bones and
what have you. I mean, it's not going to help
with you know, if you get your head tout off,
it's not gonna help with that.
Speaker 1 (37:21):
But I don't think anything's gonna help with.
Speaker 3 (37:23):
That minor injuries. You know, if you're if you're a
little limpy or whatever, it shouldn't work, right, So I
think he would. He would not be Alexander the Great
if it.
Speaker 1 (37:33):
Wasn't for complemation of that, and.
Speaker 3 (37:37):
The fact that they had things like big, massive cheese
rolls that they could take, so the army could uh
feed off of that.
Speaker 1 (37:47):
Now do you grow you grow comfrey?
Speaker 3 (37:51):
I do, and I actually do sparingly use it internally
and I've had great success with it. Now you don't
want I don't even using the roots. The roots have
higher concentrations of the perizoliting alkaloids which can cause liver damage.
Speaker 1 (38:09):
Yes, and that's I think that's been one of the
one of the you know, the gentleman at email me said,
you know, why don't we see this more and more?
And I think that's been one of the things about
you know there, you know, it can be not a
good thing for you if used in the wrong way.
But again, the benefit, just the benefits alone of what
it does to improve the soil, for composting, for breaking
(38:30):
down adding organic matter is unbelievable.
Speaker 3 (38:33):
That's amazing. That's why we But you know, I've used
it for fifteen years and One thing to keep in
mind is broccoli fluorett Are you are you afraid to
eat broccoli plurets? They have a much higher concentration periliting
alkaloids in broccoli.
Speaker 1 (38:51):
Really yes, not got another excuse. Not get another excuse
not to eat broccoli.
Speaker 3 (38:59):
I like especially go out in the garden and it
doesn't make it in the house. I just I just
graze on it straight from the beds whatever.
Speaker 1 (39:10):
Yep, But Steve doesn't mean it doesn't Everything takes better
refresh from the garden like that.
Speaker 3 (39:15):
Oh, absolutely absolutely read. People don't like doing that because
it might be contaminated with whatever.
Speaker 1 (39:23):
I like it.
Speaker 3 (39:24):
There's not a big burden as long as there's not
a big bird turt on it. I get gray.
Speaker 1 (39:28):
Yeah, I love it when there's even a little bit
of dirt left on there. We were the farmer's market
last weekend and you know they're just they're harvesting carrots,
late season carrots, and you take one of those and
you know they've cleaned them off. Well, just pop that
in your mouth. That flavor is so different than carrots
that you buy in the grocery store, especially in the bag.
It is crazy. And you know you'd never I don't know.
You don't want to buy carrots anymore. Once you taste
(39:49):
carrots from a you know, grown them yourself like that
or from a fresh produce market. Crazy. The flavors are
totally different.
Speaker 3 (39:57):
Yes, they definitely are. And then maybe next week we'll
talk about rosemary, because I know them probably out of time.
Rosemary and rosemrinic acid was also used by the same Mediterraneans.
The Greek wise guys use rosemary and rosemarnick asset. That's
part of the reason why they were smarter than the
average human is today.
Speaker 1 (40:16):
Good for your memory, good for the brain, very.
Speaker 3 (40:20):
Good, very good for your memory. That's greed about that
next time.
Speaker 1 (40:23):
All right, sounds good, Steve, good talking. We have a
very merry Christmas. Matt and Kentucky. Good morning.
Speaker 4 (40:29):
Yeah, Ron, I mean.
Speaker 7 (40:31):
I was wondering when there's a good time to bed
the roses, like, you know, put them all around them.
Speaker 1 (40:38):
You're good now, you know. We try to wait. We
try to hold off as long as we can until
the soil temperatures start to reach less than forty degrees.
And once they get to less than forty degrees, that's
a great time to go in there and put those
to bed. Now, we got a lot of snowbirds that
leave out of here around Thanksgiving, and you don't you know,
you can't wait obviously, so they bet them down a
(40:59):
little bit too early. But if you can wait till
that and we're at that point now where they're getting that,
So now's a good time to go in. Uh, We've
got the snow kind of cleared away, so now would
be a great time to go in and do any
clean up and then do some winter multing on those roses. Absolutely, okay,
all right, Matt good talking with you. As a matter
of fact, talking about roses. Two things. One is if
(41:21):
you have a tree rose, and I had this, I'm
glad he brought it up. If you have a tree rose,
all right, and you bought it in the garden center
this year and you've never had one before, and you
got to plant it in the in the patio area
or in the garden or whatever. Although the rows in
the top may be a hearty rose, tree roses are
very subject to winter kill or winter die back, all right,
(41:41):
winter so winter or tree roses need a special type
of winter protection. You either grow those in a container
that you can pull them up out of the ground
or off off the patio or whatever, and store them
away in an unheated garage or shed cold temperatures. You
want to keep them dormant. You don't want them to
come back to life for anything. You want to stay dormant.
But protect them from the excessive cold temperatures over the winter.
(42:05):
You've got to do that. Or and doctor Pachmint, one
of our big rose experts in our area. That was
all he over talked about was if you're going to
do tree roses, growman containers because you can move them in,
you move them out. The other thing is you can
build a cage around it, steaks around it, chicken wire
and stuff that with straw and leaves and things like
that around the entire trunk and rose. And you can
(42:28):
put some burlap around the outside or a bubble wrap
to help protect it as well. Or you'll actually go
and cut the roots on one side, lay it down
to the ground and then mault it over. But those
are typically not hardy to leave them alone as is.
You must do some winter protection. If you want a
tip sheet, I've got one for you. Email me and
I'll send it back to you next week quick break,
(42:50):
we come back. We're going to talk to another one
of my favorites when it comes to kids, gardening, Katie Staggley.
Oh no, Katy's crops here in the garden with Ron.
Speaker 8 (42:58):
Wilson landscaping, lady's ear with your personal yard boy.
Speaker 4 (43:19):
He's in the garden and he's Ron Wilson.
In The Garden with Ron Wilson News
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