Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:34):
Our toll free number. You knowwhat it is. It's eight hundred eight
two three eight two five five.Good morning. I am Ron Wilson,
your personal yard boy. We aretalking about yarding. A couple of weeks
away from the fall season. Ican't wait to get into it. Lots
of things to be doing. Butin the meantime, it is time for
your favorite everybody loves her. It'stime for our you urbally experience with our
Ccpcma Chappelation, herbal scholar, makerof Strange Potions, a part time which
(01:00):
she surely has a frog in herthroat, author, local TV cooking and
herbal expert, ladies and gentlemen,the original barefoot gardener, the one and
only. Oh by the way,her website is about eating dot com.
The one and only Rita neighbor.I can filled sit down, sit down,
(01:26):
Wow, crazy stuff. So areyou there? I sure am,
And I gotta tell you I doanother radio show every week, Yes,
and I start about seven fifteen orso. I never have frogs in my
throat. I think it's your influenceon me. Should I not say that
anymore? Hey? By the way, the all of the fruit, all
(01:52):
the fruit stands and all that outthere would like for you to get me
four warning when you're gonna put outyour cherry bounce recipe, because it's yeah,
because every well, everybody scarfed upthe cherries and then all the bourbon
on all the shells got scarfed up. Because everybody's out there, Rita said,
time to make your cherry bounce well, and you know it's it's a
(02:12):
very good medicinal too. And that'sthe only reason to make it. Well,
it was the beginning the reason Imake it now. It's it's quite
it's considered quite trendy and gourmet becauseyou can sip it as a cordial,
pour it over some poundcake or icecream. It's quite versatile, just like
a lot of those old time recipes, don't you think. Oh? Absolutely,
(02:36):
and again medicinal purposes only that's theother only reason I would really look
to and do that. By theway, your recipe this week, which
is I'm not a big soup person, but is gaspacho soup just in time
for wall those tomatoes that are startingto come in the garden. Yeah,
I heard you and Joe talking,and I wasn't surprised that Joe's a big
soup eater in the potato soup andpuff the for jewels soup and all that.
(03:01):
Yeah, because potro isn't a soupthat to me that you would sit
down as a main meal. It'smore small bowls unless you make the chunky
version. But it's a great wayto use those tomatoes that are cracked,
or cucumbers that are too large todo anything else with, and peppers that
(03:21):
you know, maybe not shaped mostbeautifully. And I always say that it's
the perfect soup for imperfect vegetables andit's I talk about good for you,
Oh my goodness, so much goodhealth in there. Plus it's when you
can make us potro out of seasonalfresh veggies. There's nothing better. I
think the reason I never liked soupit was a lot of work and I
(03:43):
didn't feel like I got a lotfor it. You mean, as far
as kipping that soup? Yeah,spoon a spoon, ad spoon and it
wasn't really you know, But likethe tomato soup. If it's a creamy
tomato, I like that because thenyou can drink it out of a cup
and I feel a look better.But I don't know, I just I
was never a big soup a lobsterbisk i like that. Oh that's delicious.
So I think you're more of aknife and fork man. Probably get
(04:06):
dig in there and that's it.Yeah, yeah, that would be me
talking about Rita Hikingfeld, of course, her website about eating dot com.
I you wrote an article this week. I just I got yesterday and I
was reading it and it's kind ofreally timely because we ate out the other
night and for an appetizer, wehad blistered shashito peppers. Oh did you?
(04:29):
Oh my god. And that's thefirst time I had ever ordered it
at a restaurant and it was absolutelyIt was a lightly sea salted and it
was a bowl of probably about twelveof them in there. I could have
eaten ten bowls of those. Theyare so delicious. Oh my gosh,
that was so good. I couldn'tbelieve it. Did you have like a
dipping sauce, a lot of likean aoli. You're you're just like me.
(04:54):
You're a purist when it comes tothat. That's the way they were
served. It was called blistered shashitos, and it was, you know,
just blister, nice grilling and littleslight salt on there and you just picked
them up by the stem and justpop that in your mouth, and you
know what you had written about.Every now and then you get one it
might have a little bit of heatto it because they're typically one yeah,
typically fairly mild, but you getevery now and then one of them had
(05:15):
just a little hint of it wasnothing hot, but the flavor from that
was absolutely you can understand why it'sbecoming one of the most popular peppers out
there to cook with right now,well, and you know, throwing them
and I grew them from seed thisyear and they you know, as you've
always said, if you grow thingsfrom seed, it's going to take longer,
but usually the harvest isn't that farbehind. So mine are doing really,
(05:39):
really well. And what I loveabout them is they just like most
of the peppers that I grow,they really grow well, abundant, and
the more you pick, the moreyou get. And they are becoming very
popular. But they're just delicious fresh, but I really love them blitter too.
I usually do mine in a littleolive oil with some himalay and pink
and just so good it was.It was outstanding. And we just looked
(06:01):
at each other and said let's getabout five or six more balls of these.
I know, and they're probably notvery inexpensive either, so no,
they were not. Yeah, andthat's why we only got one bowl.
Yeah, but oh my gosh,I couldn't believe. It's just perfect.
And the size they're about four incheslong or so. Pick that up from
the stemy to pop that in yourmouth. It was absolutely perfect. Well,
(06:25):
good, when mine come in,you'll have to come over, bring
Carroll over and we'll blister some here. How's that? I think that sounds
like a great idea. And ofcourse that the recipe or that article you
wrote was in the Edible Ohio Valley. I had wanted to do that because
again they're very trendy and a lotof people don't grow them and not really
know what they're good for. Soit's the darling of the pepper world,
(06:46):
no doubt about it. Speaking ofthe darling of the herbal world, we're
talking with Arida natter Hikenfeld. Herwebsite is about eating dot com. You
have the run on the cherries andbourbon, now you're gonna have a big
run on shashiito blistered shashido peppers.So I have to forewarn everybody about that.
And of course the recipe this weekis gestapo. How do you prodounce
that? Guest, it's a zin therese. Yeah, so we'll take
(07:11):
a look at that anyway. It'sa great recipe always as well. So
we're looking at the start to takea peek out at your garden right now.
And I understand see last this pastweek was Sneak Zucchini on your neighbor's
porch Day, but you haven't hadany extra zucchinis to sneak onto the neighbor's
porch. Not this year. It'sthe stink bugs and also the deer.
(07:35):
The minute they come into flower,male or female, I mean, they
chomp it off. And they're doingthat to my punkins as well. But
it's funny because the yellow squash isdoing really well. But the green and
the eight ball and the Lebanese zucchini, I'm getting some, but not usually
so much. But I did.My neighbor had brought down some of the
(07:57):
bigger ones, and I think Idon't know if I shared the rest or
not. It was zucchini bread madewith chy spices that was quite nice too.
So yeah, strange because if yougrow zucchini. You've you know,
got enough to share for sure.Yeah. The recipe you had that with
the chocolate, Oh yeah, allthe chocolate zucchini people, chocolate zucchini bread.
Oh my gosh, that's good,delicious, which I didn't understand why
(08:18):
you can put zucchini in it.It's a binder, that's about it.
That's it, just a fella,Yeah, as a binder to put it
together. Yeah, as a matterof fact, you I don't if you
remember, we had a really nicelady from Marying, Ohio sent us some
recipes for tomatoes, and she hadtomato cakes and all kinds of stuff.
It was the same way. Youknow, they didn't use it as a
binder. What's kind of interesting youuse up your tomatoes that way. Oh
(08:39):
yeah, and you can't take theflavor is lost in with all the other
myriad of flavors. But good wayagain, waste not, want not.
It's like that capacchi recipe that I'mgoing to be sharing with you in a
week or so. You make it'sa fermented Mexican drink that you make with
a little brown sugar water and guesswhat pineapple peel in the core? What
(09:01):
you usually pitch out. It isreally delicious and very very helpful, and
we get that next week. Ithink I'll give it to you next week.
But you knowsh there's so many otherthings like nels, pickled peppers,
everything that's coming on. Like youwere talking to Joe about the gardens like
a jungle right now. But boy, I'm just so happy with it.
This is my favorite time of year. Oh yeah, starting to come on.
(09:24):
And again I think you sent mea couple of notes yesterday what you're
doing out there. And I thinkone thing too that we're looking at right
now. There's a lot of things, not a lot, but as you
look through the garden, you know, starting to not look so good in
the garden anymore. So it's timeto go through and kind of clean that
nasty looking stuff out of there,get rid of it. Some of the
vines that are starting to wield orwhatever, get those cleaned out, keep
the weeds down, but the protyou know, so that everything else can
(09:46):
continue to produce right on through Octoberor August and into September as well.
Oh yeah, and you know it'sfunny, Frank, silver queen corn the
best ever. But when I washarvesting some of the other day. You
know, sometimes it gets that smut. Once in a while, you'll have
an ear of corn. I getthis, the moisture that gets in there,
(10:07):
And I had known this, butI would never do this. And
I'm pretty adventurous when it comes toeating the one the corn that has a
smut in it is a delicacy inMexico and there are chefs who actually go
out and fields of corn trying tofind that and they use it to use
it with chicken or make tacos orjust eat it simply. And that's you
(10:28):
know, I'm adventurous, but I'mnot there yet. I guarantee you,
mister Hikenfeld would not eat that fungusthat grows inside the cork, the fungus
that grows at the end of hiscorn. No, unless I could,
unless I could sneak it into something. But yeah, he's pretty much of
a purist when it comes to corns. Yeah, he would buy in.
(10:50):
He would detect that right off thebat. Let's take a quick break and
come back talk with Rita Hikenfelder websiteabout eating dot com. Check out a
recipe on our website Atron Wilson Onlinedot com as well a quick break.
We come back more with Rita.Here in the Garden with Ron Wilson help
so look to do it yourself gardenerat one eight hundred eight two three Talk
You're in the Garden with Ron WilsonBryan Thomas weekday mornings at five on fifty
(11:15):
five KRC and online at fifty fiveKRC dot com. When it comes to
your plumbing and drain systems, maintenanceis the key if you want to keep
it working right. Hey, GarySalvin here from my friends at Rotor Ruter
Plumbing and water Cleanup. If youlike to do your own maintenance, check
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three twenty eight. Or visit easybreeddot com. Welcome back here in the
(14:05):
garden with Ron Wilson. She iswith us this morning. Everybody loves her.
She is Rita Hikenfeld talking about herherbs and having an urban Okay,
okay, so you don't get thaton other radio stations, Sure don't.
That makes me smile. You havethe you have the big crowd here.
Talk again about eating dot com asyour website. Looking at her herb garden.
(14:28):
Right now, as we start towind down the season a little bit.
You know, you talked about yourEPISODEY or episode struggling a little bit
right now. Not many people growthat are familiar with that. Well,
no, and I love it.It's a a Mexican herb and it's really
great. Originally it was used medicinallyto like if you had worms, and
(14:54):
it was a good medicinal for worms. Now people usually use it as it's
a great uh herb to use toowhen you make beans and to digest the
beans. And it's funny because it'sreally always does so well and self feeds
every year, and it smells it. I love the aroma of it.
(15:15):
A lot of people don't. Idon't think you do. If I remember
right, it's got sort of anannas. They're sort of a strong aroma,
sort of spicy. But anyway,I like the smell of annis.
It's just I don't like licorice withthat really strong flavor. Oh okay,
like things like that I love,yeah, oh yeah, that's more delicate,
but liquorice. Yeah, I'm adelicate person. Hey no, no,
(15:41):
no, you're not a delicate person, by the way. Jumping to
another subject real quick, yard boy, your namesake still such a sweet such
a sweet rooster. Of course withthem, well I don't know. They
as they age, they they changeand turn on me sometimes. But anyway,
beast like me. Yeah, yeah, okay, well I'll have to
(16:04):
look out for that, those littlepersonality Okay, but back to the episode.
Yeah, it is struggling, andI cut it back like I always
do because it goes to seed andthen it's like chibes everywhere. But I
think it was just too much rainbecause as I said, it's not thriving.
So I'm getting some of the leavesoff now to dry and use some
(16:26):
soups and stews because as I said, it really is great for the digestion
when you eat beans. So yeah, that was a surprise to me.
But with this weather you were talkingabout it earlier, You never know.
So we just have to be gratefulfor what comes on. Sure, And
you know you're talking about the beansand helping you digest them. Again,
the savories, I think folks againdon't grow many of those. And that's
(16:48):
what that does for you. Ohyeah, it's called the bean urban Germany.
And I told you my mother inlaw never she said, she never
used herbs, but every time shemade a pot of beans and went the
savory and she said, up,that's the bean nerve. It does help
you digest beans and also helps movefat through the body. And you know
a lot of the German foods arereally delicious, but they're usually not locale.
(17:11):
So again, the reasons that ourancestors use a lot of these plants,
especially culinarily, they always there wasa reason and then they usually had
a bump of some medicinal benefit aswell. Culinarily speaking, I like that.
Yeah. Now if my basils thatI've been grown right now, all
of a sudden they just started tobolt, they started the flower bowlding the
(17:33):
seed. Can I still use that? What do I want to do?
Yeah? You can, But Ihave to say once they flower and bolt
to seed this time of year,I think the flavor profile and the leaves
diminishes a bit. But mine havereally bolded the seed, especially the tie
basils and the Holy basils, Butof course I'm still using them. And
(17:55):
then the flowers are edible too.But what I have found too is the
honey bees are around them. Butthe native bees absolutely love the basil,
and I'm always happy to see that, because that's one bee that you promote,
are the native bees, you know, And I think you know,
they found out that if you allowedsome of the cabbages and kales to go
(18:17):
ahead and flower, how those reallywere attractive to native bees and the honey
bees as well. You know,about letting them stay in the garden,
let them flower or planting extras todo that. Then you start thinking to
things like basil because when you seegoing to flower, I mean the bees
are all over it. They lovethat thing of actually maybe growing aside the
planting of basils, just to letthem go to flower and see, just
(18:38):
to help the pollinators. Yeah,And I think in my herb garden especially,
there's so many different nerves and justthe pollinator haven and my butterfly weed,
I've seen so many monarchs and thenaround by the fennel, the blue,
the swallowtail, the butterfly blue andblack. So I'm pretty excited about
(19:02):
that too. So I've got alittle wildlife habitat right out the back of
my kitchen door. Love it.Talking with Rita Hikenfeld again. Her website
is about eating dot com. Wegot about a minute ago. One last
thing you said is salaburnette, whichis one of my favorites for a cucumber
substitute. Now getting big enough toharvest those leaves, Oh yeah, and
the smaller leaves are the most tender. It's got a cucumber flavor. And
(19:23):
back in the old days they usedto use the leaves even like if you
had a cut just to staunch thewound. But it's a lovely cucumber herb,
a nice herb that comes back everyyear and really beautiful in nearb garden.
And again, a lot of folksdon't know it, but it's called
salad burnette. Tastes just like cucumbers, and eat the little kind of a
scalloped edged leaf. Put those rightin your salad. Gives you that cucumber
(19:47):
flavor without upsetting the tummy. AsRita would say, that's right. So
again, keep that one in mind, salaburnette. And it is a perennial,
so it'll come back for you everyyear. And again I kind of
throw that one in with lovage.There's a lot of folks don't grow that
one, and it's a perennial thatcomes back every year, and a good
celery substitute as well. Rita natorHikenfeld about eating dot com always a pleasure.
(20:08):
Tell mister Hickenfeld, we said hello, and he's looking forward to that
big hearty breakfast. Know of theblack sooty stuff from your corny. They're
the smutt please, yeah, I'lltreat him well this week. Treat him
well this week. No smut ArmletsPlease Rita Hikenfeld about eating dot com always
a pleasure. Quick break we comeback. Phone lines are open for you
here in the garden with Ron Wilson. Gorod gardening questions. Ron has the
(20:33):
answers. Add one eight hundred eightytwo three Talk You're in the gardens with
Ron Wilson. This is fifty fiveKRC and iHeartRadio station. It's tune up
(20:56):
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When it comes to your plumbing anddrain systems, maintenance is the key if
you want to keep it working right. Hey Gary Salvin here from my friends
at Rotor Router plumbing and water cleanup. If you like to do your
own maintenance, check out rotorrouter dotcom for helpful videos, blogs, and
(21:41):
seasonal information that'll allow you to keepyour plumbing in top form. And if
you get over your head or youdon't have the time to diy, roto
Routers, expert plumbers are always readyto help. Twenty four to seven.
Visit rotorrouter dot com or call oneeight hundred get Rodo. Welcome here in
the Garden with Ron Wilson again thanksto Rita Hikenfeld. Always fun having read
(22:03):
on the show with us. Ofcourse, always check out our great recipes
at Ron Wilson online dot com oron her website at about eating dot com
as well. And I tell youthat's shashito pepper. The last couple of
years us growing shashito pepper plants,just becoming more and more popular all the
time. A great cooking pepper,about four to five inches long, not
too big, you know, probablyabout a half an inch in diameter.
(22:26):
Great flavor, absolutely out kind ofa smoky, mild smoky flavor, and
every now and then you'll get intoone. It has a little bit of
heat to it, but for themost part, it is a mile to
no heat pepper. But every nowand again one will slip in there.
But the when you blistered where youput a little butter in there and kind
of grill, you know, justkind of blister them a little bit,
or put them on the grill andblister them a little sea salt on the
(22:47):
top. It is absolutely one ofthe best little appetizers. I could.
I get a set there the otherday and just eating bowls and bowls of
them. They were absolutely a phenomenal, great producers, easy to grow,
great and containers. So next year, put that one on your list.
If you're growing peppers and you like, you know, just a nice mild
pepper to cook with. It's Shashito'sand they're out there. They're available,
(23:11):
a lot a lot of growers haveit available, so it's not like you
won't be able to find it.But put that one on your list because
that one is absolutely outstanding. Eighthundred and eight two three eight two five
five The Cincinnati we Go Karen,good morning, Hey, good morning,
Ron. How are you? Iam great in yourself? Hey, good,
I'm great. Hey. I lastweekend you were talking about climbing hygienja.
(23:34):
I've paid one for about thirty years. I love it it. It
provides a really nice block from theroad into my backyard, which is one
reason I put it up to beginwith. But the flowers that it gets
and everything, it's it's really nice. I love it. It takes no
care, literally, you do nothingto it once it gets established, and
(23:55):
I think the they're a little slowto get started, which you probably saw
that at the very beginning, butonce they get going and it's just a
great plant, usually takes about threeor four years, and then you start
to see the flowers come on,and then from that point forward, absolutely
wonderful. Wh You're right, youdo. You don't do them, hardly
anything to it besides a little youknow, constructive pruning if needed. But
it's just way underused. And againI have seen folks actually share that and
(24:18):
keep it into a shrub, whichis a little interesting. But yeah,
that the climbing Hydrangea a wonderful plant, and I'm glad you brought that up.
Yeah, I think mine. Ihaven't measured it, but i'll bet
you it's eight feet tall. Really. Yeah, Oh, I really like
it. But here's my problem.Run Okay, poison ivy has found its
way in there, and and Ido react to poison ivy, so I
(24:41):
want to be really careful sure whatis the best way to get it out
of there and not damage to hydranguIf you can discover where it's coming out
of the ground, that's your firststep, because then if you can go
in there and sever it right atground level, now we've taken care of
the poison ivy that's in the hydrangea. I think the positive thing about that
(25:03):
is the fact that you don't haveto do anything to the hydrangea, so
as that dries and dies, youdon't have to go in and pull that
out, just eventually let it fallout. But do remember this, Karen,
that poison ivy vine, that urysherol, which is the toxic chemical in
there, can last three four fiveyears even in the dead vines, So
be very cautious about that if theystill having to stay in the plant.
(25:26):
But cutting it off at the ground, if you can find where that is
and doing that, now you've severedthe top. You took care of that.
Where it is in the ground comingup out of the ground. If
you just paint on top of thatpoison, ivy killer kills all around that.
Just paint it right on the top. That will also help kill their
root system out for you. Ifby chance you get some moisture there and
(25:48):
you can see where they're coming outof the ground, you can, and
you really protect yourself or have somebodyelse do it. They're easy to pull
out of the ground. And ifyou pull it out and then cut it,
you got rid of the roots,and then you cut it off,
you kill the top is well,So you know either way works for you.
Obviously, you're not going to beable to spray it because it's the
fact that it's growing within that hydrangeam, but that's your best bet. Get
(26:08):
on the ground and find out wherethat thing's coming up, cut those off
right at the ground, treat thatif you can, or pull that out
if you can protect yourself obviously,because you're very successful to it. Now,
if by chance it's all said anddone, whether you do it or
somebody else does it, and youdo start to break out into rash,
you've probably heard me talk about thisproduct before. It's called Zanfell, and
(26:30):
Zanfell is one of the only productson the market that you can buy over
the counter. Wall I think Walmart, Walgreens, a lot of garden centers
sell it that actually takes the oilout of the rash and drives it up
for you right away. It's agreat product. It's about forty bucks a
tube. It's well worth it.But it's called Zanfel. As a matter
of fact, go to their website. You want to learn about poison ivy
(26:53):
and removal, go to their websiteat Zanfell zn fel dot com and even
talk to show you what it is, talk to you about how they do
it. And there's actually people incertain areas that are poison ivy removers that
you can actually contract to do thatwith. But keep that in mind just
in case, especially for someone likeyourself that's very susceptible to it. Perfect.
(27:17):
Perfect, Okay, Ron, Well, thank you very much. I
enjoyed your show. Thanks Karen.I appreciate the call. And again that's
zan Fell, not a sponsor ofthe show. But we always have a
Dan Bowman I think is his nameon the show to talk about it,
and it's a fair of fact he'ssupposed to be on with the sometime this
month, I believe, talking aboutthe poison ivy and of course in Ohio.
Sometimes folks talk about poison oak gettingthat and poison sumac. Well,
(27:40):
there's no poison oak in the stateof Ohio, and off folks who are
like, what, there is nopoison oak in the state of Ohio.
Poison ivy sometimes could look like poisonoak, but it's not. It's poison
ivy. Has a whole bunch ofdifferent looks. And again, that website
is probably one of the best websitesto go and learn more about all of
those poison Sumac, poison ivy,poison oak. And if you've got poison
(28:02):
sumac, you'd have to be standingin a bog with boots on or whatever
because that's where it grows. Butanyway, check you know, be sure
check it out. Zandfeld dot Comto Michigan we go, Chris Hey,
good morning, Good morning, misterWilson from that state up Norse. Yes,
sir, congratulations, I think you'rewhat number two in the rankings going
into the fall season. I'm stillbitter about the DCU game. I think
(28:23):
they just scored again. Anyway,we have a birch tree that we put
in. It was about about thesize of the soda can. To be
honest with you when she bought it, my wife. I put it in
and I've watered him every day,and I named him. His name is
Stands because I deal with him everyday now. All right, but he's
(28:45):
about five feet tall and I'm lookingto protect him for falls into the winter.
What do they is there? DoI wrap him? He's only about
a bigger round as maybe a nickel. Do I have to steak him in
or put that white thing around trunkor anything, or just let them go?
Just do it great? This isa birch tree, right, yes,
okay, when it's that small likethat, two things I typically would
(29:11):
put at least a steak by thetree, just as support, and you
see where the tree is obviously,so that helps out a little bit.
I make sure always ask folks whenyou plant small trees like that to have
a minimum of a three foot circlearound the base with mulch. That way
it helps that tree to stand out. Also so that you know exactly where
that thing is through the winter season. So that those are two things I
(29:33):
always do. But it's such asmall tree, I would not wrap it,
and I wouldn't put the white thingaround the trunk. But what I
would do is put three steaks aroundthe outside form of triangle and either put
nylon netting or poultry fencing or somethinglike that around it to keep the critters
from getting to it from the groundup and cage it in rather than trying
(29:56):
to wrap it or do anything elseto it. I think that physical barrier
it is probably going to be yourbest bet. And I'll tell you one
last thing you can do, Chris, if you have access, if somebody
has, if you get a smallbag of mill organite, a great all
natural fertilizer. But mill organite isgreat to use in the fall or anytime
really, but it also acts asa natural repellent for deer and other critters.
(30:17):
So whether you use that and feedor use some kind of repellent,
but I would add that to it, just as a little out of protection.
But I think the physical barrier ofthe wires, the fencing, the
night on netting is the best wayto go. With smaller tree, that's
small of a tree at that size, okay, And I will do that.
And while I've got you here,I was in the shed last week.
(30:41):
They're back. So those crickets areback. I wonder if we couldn't
get Joe to maybe help me again. All right, we'll bring that up
because you know what's funny. Threeweeks ago, we had somebody actually said
Joe and I an email saying,we've been in the woods, we've been
camping, doing whatever, and wehear no crickets. So we haven't heard
any crickets, And of course wasthere a reason for that? And Joe's
(31:03):
comment was, just wait, becausethey're may be running a little bit later
than usual because of weather conditions orwhatever, but they'll be here eventually.
This week, I thought about it, kind of chuckled. I started to
see crickets in the greenhouse and otherareas starting to show up. So they're
back. You're right, And Iwill mention that to Joe when we get
to the Buggets Joe Box report.But he said he kind of laughed and
(31:26):
said, just give about two orthree more weeks. They may be run
a little bit late, but they'llbe here. And sure enough, there
they are. Yeah, they're definitelyin my shed. And if I've got
time for one more question, wegot some property up north in this great
state up north. Is there anapp that I can use on my phone?
I don't know one thing from anotherthat I could maybe take a picture
(31:47):
of a lease and they'll tell meexactly what this thing is. Oh,
there are a bunch of apps thatwill do that for you. And you
know what, I used to keepthat list with me and I don't have
it. If you, I willbring that with me next week. People
ask me this week about that.I don't know what the deal is,
but there are several of them thatare available for you, and I have
a listing of those for you.You can either email me and I'll send
it back to you, or listennext week and I'll have it on next
(32:09):
week's show. We'll share that witheverybody. We'll definitely check out the podcast.
Normally I'm busy this time in themorning on a weekend, but I
got the standard. I'd like tocall you, but yeah, I'll check
the podcast, which is available oniHeartRadio wherever you get you on podcast.
I'll do that for you. Soundsgood. I appreciate that. Okay,
thanks Roy All right, Chris,good talking to you. Quick break,
(32:29):
we come back, Jill, you'recoming up next phone line drop for you.
It's eight hundred and eight two threeeight two five five Here in the
Garden with Ron Wilson The landscaping madeeasier with your personal yard boy. He's
in the garden and he's Ron Wilson. Gets Sean Hannity weekdays at three on
fifty five KRC and online at fiftyfive KRC dot com. Hi, it's
(33:00):
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(34:28):
back. You're in the garden withRon Wilson again that toll free number eight
hundred eight two three eight two fivefive. We're talking yarding. We're seeing
the light at the end of thetunnel. That light that you see is
the end of summer and fall rightthere. See it, just look out
ahead. It's only a couple ofweeks away. Hope you got your fall
planting plans in place. If not, get started, by the way,
it's it's it's it's good having friendsin great places. As soon as we
(34:51):
went to a break, my textphone is there. My cell phone just
kind of lit up with plant Net, a great app that was told to
go to it's absolutely free and plantsnap. Plant Net and plant snap are
two apps. I'm not familiar withyou one either one of them, but
seems to be very popular as acouple of my good friends said, plant
(35:15):
net and plant snap. But there'sseveral of them that are out there for
you that you can do that,and they're pretty good at least if they're
not exact. They get you started, because we every now and then we'll
get stumped and somebody else send apicture and I just cannot figure it out.
And you know, you take apicture of the computer screen and sometimes
(35:35):
I actually put points you in theright direction. So, uh, they're
pretty good to help you out.But again, plant net net and plant
snap snap. Try both of thoseout and let me know what you think.
To Kentucky, we go with agardening tip Joe, good morning,
Good morning, Ron. Just sayone war though that I use. It's
called that is third on the listthat somebody gets sent in was picture of
(36:00):
this. So there you go.There's your top three. There you go.
Yeah. So, so to myneighbor across the river there, I
wanted to share a tip that Igot years ago because I grew up with
poison ivy like it was my bestsummer friend. The best advice I ever
got was treat poison ivy like aninvisible motor grease. If you know you've
(36:25):
gotten into it, or even justkind of potentially you've gotten into it working
in the yard. Don dishwashing soapand pretend that you've got motor grease all
over that area and just really scrubit like you're trying to get off of
that. Really just you know,stinky black motor grease. And I haven't
(36:45):
had poison ivy probably in a decadenow, you know. And it's interesting
you say that, you know.And the one thing Dan from from Xanthal
and he is he is like thepoison ivy guy. The one thing he
does bring up is exactly that ifyou know that you're getting into it,
if you can go wash your handsand your arms and like you said,
pretend you got it and really goafter it with the don or whatever you
(37:07):
happen to use. If you dothat about every thirty minutes, you know,
if just go and take a quickbreak, wash everything off, you
typically can get that off of thereand not have an issue with it.
So you know, just you're rightjust to you know, wash and really
work to get all of that offof there. And again, the dawn
is a great one to use andeverybody usually has as your sink anyway,
is a great one. But you'reright, you know, if you can't
(37:28):
protect yourself and you think you gotinto it by a mistake, the washing
can really be a major help toyou. And I don't know if you've
ever used Anfeld, but if bychance it does get on you, that
stuff really does work. It doesa great job. So that's a great
tip. I appreciate that one.Yeah, real quick, Bron, the
birds got to it. So Idon't know if our some flowers were bacon
(37:51):
or pickled flavor. After all,the birds got them. Huh. They
must have been good because they wentquick. But darn, and I was
hoping. I was hoping you weregonna come back and say, we're some
kind of a special flavor to thosepicture they were. They were small,
but they were good looking little sunflowers. But yeah, we didn't get we
(38:15):
didn't get to test them, unfortunately, dog gone. And I was hoping
you had something going there. Iwas. I was hoping for that one
now, remember, yeah, absolutely, so yeah, send me a picture.
I'd love to see it. Allright, Ron, A good day,
all right, Joe, good talkingto you. Uh yeah, but
again, the poison ivy, youknow, it is nothing to mess with
and I we are seeing it moreand more all the time. There's no
(38:35):
doubt about it. I see.I swear I could go home in any
yard almost and find poison ivy somewhere, whether it's growing low and in the
in the grass. I mean,it'll grow with little bitty leaves to stay
right on the ground and grow inbetween your your grass if it's if it's
open enough. I have seen themwith leaves that were, you know,
an inch in diameter. And thenI've seen it, and I've kidded about
this, uh, this natural hedgeof wild honeysuckle that they just kind of
(38:59):
put that bush along the edge andshear it off. It's along a sidewalk
to keep it from hanging over thesidewalk. Well, the poison ivy comes
out, hangs out off the sideof that and it sticks out so people
will walk by there. You seethis, you know, the leaves of
three the leaves, the two leaveson the top may be eight ten inches
long, and that third leaf,the one of the biggest one I've seen
(39:20):
him be fifteen eighteen inches long.Doesn't look at all like poison ivy.
And I know people walk by thereall the time and brush up against that,
but it can have so many differentlooks and disguise itself. And somebody
sent me a picture a couple ofweeks ago of a Virginia creeper that the
poison ivy had grown in with theVirginia creeper. So then the question was
is this poison ivy or is thisVirginia creeper? And as you started looking,
(39:43):
I could see the Virginia creeper leavesleaves of five, but I can
also see a whole bunch of leavesof three. Now, Virginia creeper can
also have leaves of three when it'syounger, So we had to kind of
really look at and trace each ofthe vines to see where they were coming
from. But poison ivy can justguys itself and hide anywhere. And with
the CO two levels getting higher andhigher, it seems like that yoursherol is
(40:06):
becoming more and more toxic all thetime. And Dan from Zanvil totally agrees
that it's seems more potent and potentevery year. So there you go.
Julian Cincinnati, good morning, goodmorning. My question is in the summer
hydrangers last year, I puned themtoo late and they didn't bloom this year.
(40:29):
Are they going to bloom anymore?Ever? So they didn't boom in
all this year? No, Okay. The thing about endless summer is that,
of course they were developed to beblooming on old wood and the new
growth as it comes along. Sowhat we have seen with them endless summers,
they haven't done quite like they promised, But we have seen them later
(40:50):
in the summer start to produce afew flowers in September as the seasons starting
to wind down. So don't giveup yet. You still may see a
few as we get late end ofthe summer early fall season. Now,
the branches that are there now,if they survived through the winter, and
if those buds survive through the winter, that's where all your flowers are going
to be next year. Are theball comer off of what you see right
(41:13):
now. Now. If it diesback over the winter, there's nothing you
can do about that, because that'swhat mother nature did to it, and
then you start all over again.But if you want to protect them,
you can actually build like a chickenwire cage around the outside of that and
protect it over the winter. Takethat off in sometime about mid March,
and help to protect those buds overthe wintertime. So you've got flowers next
(41:34):
year. But again, beautiful plantduring the summer. You just wish to
add more flowers. But I haveseen them set them up, you know
for September for just a little bitof late color. Yeah, so in
any year when is that, donot turne them in the fire when you
say, wait until spring to turnthem. Yeah, So all you do
with those endless summers is you deadheadas you go through the season. So
(41:57):
you go down below it your deadhad above the next bud down below,
new growth comes up and supposed it. We'll give you some flowers off and
on. That's kind of a naturalpruning. Then you let them go through
the winter as they are, andthen clean them up in the springtime.
Unfortunately, the problem is they sometimeswill dive back over the winter, so
you lose those canes and that's whereall your flower buds were, so you've
got to clean them out anyway,So there's nothing you do. So you
(42:20):
cut all that out and then youhope that you get more flowers, but
you leave everything that's there now andthat's what that's where your buds are,
that's your growth for next year's flowers. See, you don't want to do
any pruning, so your pruning wouldbe cleaning up in the springtime and dead
heading throughout the season. That's howyou would proven nose to protect next year's
flowers. And again I've got atips sheet on that. If anybody wants
(42:42):
to email me, I'll send itback to you on proper pruning of hydras
quick break. We come back moreat eight hundred eight two three eight two
five five. Here in the Gardenwith run will see how is your garden
growing? Called Run now at oneeight hundred eighty. Talk You're listening to
in the Garden with Ron Wilson.Don't miss any of your favorite shows.
(43:06):
Get the podcast on the iHeartRadio appat fifty five KRC dot com
Our toll free number. You knowwhat it is. It's eight hundred eight
two three eight two five five.Good morning. I am Ron Wilson,
your personal yard boy. We aretalking about yarding. A couple of weeks
away from the fall season. Ican't wait to get into it. Lots
of things to be doing. Butin the meantime, it is time for
your favorite everybody loves her. It'stime for our you urbally experience with our
Ccpcma Chappelation, herbal scholar, makerof Strange Potions, a part time which
(01:00):
she surely has a frog in herthroat, author, local TV cooking and
herbal expert, ladies and gentlemen,the original barefoot gardener, the one and
only. Oh by the way,her website is about eating dot com.
The one and only Rita neighbor.I can filled sit down, sit down,
(01:26):
Wow, crazy stuff. So areyou there? I sure am,
And I gotta tell you I doanother radio show every week, Yes,
and I start about seven fifteen orso. I never have frogs in my
throat. I think it's your influenceon me. Should I not say that
anymore? Hey? By the way, the all of the fruit, all
(01:52):
the fruit stands and all that outthere would like for you to get me
four warning when you're gonna put outyour cherry bounce recipe, because it's yeah,
because every well, everybody scarfed upthe cherries and then all the bourbon
on all the shells got scarfed up. Because everybody's out there, Rita said,
time to make your cherry bounce well, and you know it's it's a
(02:12):
very good medicinal too. And that'sthe only reason to make it. Well,
it was the beginning the reason Imake it now. It's it's quite
it's considered quite trendy and gourmet becauseyou can sip it as a cordial,
pour it over some poundcake or icecream. It's quite versatile, just like
a lot of those old time recipes, don't you think. Oh? Absolutely,
(02:36):
and again medicinal purposes only that's theother only reason I would really look
to and do that. By theway, your recipe this week, which
is I'm not a big soup person, but is gaspacho soup just in time
for wall those tomatoes that are startingto come in the garden. Yeah,
I heard you and Joe talking,and I wasn't surprised that Joe's a big
soup eater in the potato soup andpuff the for jewels soup and all that.
(03:01):
Yeah, because potro isn't a soupthat to me that you would sit
down as a main meal. It'smore small bowls unless you make the chunky
version. But it's a great wayto use those tomatoes that are cracked,
or cucumbers that are too large todo anything else with, and peppers that
(03:21):
you know, maybe not shaped mostbeautifully. And I always say that it's
the perfect soup for imperfect vegetables andit's I talk about good for you,
Oh my goodness, so much goodhealth in there. Plus it's when you
can make us potro out of seasonalfresh veggies. There's nothing better. I
think the reason I never liked soupit was a lot of work and I
(03:43):
didn't feel like I got a lotfor it. You mean, as far
as kipping that soup? Yeah,spoon a spoon, ad spoon and it
wasn't really you know, But likethe tomato soup. If it's a creamy
tomato, I like that because thenyou can drink it out of a cup
and I feel a look better.But I don't know, I just I
was never a big soup a lobsterbisk i like that. Oh that's delicious.
So I think you're more of aknife and fork man. Probably get
(04:06):
dig in there and that's it.Yeah, yeah, that would be me
talking about Rita Hikingfeld, of course, her website about eating dot com.
I you wrote an article this week. I just I got yesterday and I
was reading it and it's kind ofreally timely because we ate out the other
night and for an appetizer, wehad blistered shashito peppers. Oh did you?
(04:29):
Oh my god. And that's thefirst time I had ever ordered it
at a restaurant and it was absolutelyIt was a lightly sea salted and it
was a bowl of probably about twelveof them in there. I could have
eaten ten bowls of those. Theyare so delicious. Oh my gosh,
that was so good. I couldn'tbelieve it. Did you have like a
dipping sauce, a lot of likean aoli. You're you're just like me.
(04:54):
You're a purist when it comes tothat. That's the way they were
served. It was called blistered shashitos, and it was, you know,
just blister, nice grilling and littleslight salt on there and you just picked
them up by the stem and justpop that in your mouth, and you
know what you had written about.Every now and then you get one it
might have a little bit of heatto it because they're typically one yeah,
typically fairly mild, but you getevery now and then one of them had
(05:15):
just a little hint of it wasnothing hot, but the flavor from that
was absolutely you can understand why it'sbecoming one of the most popular peppers out
there to cook with right now,well, and you know, throwing them
and I grew them from seed thisyear and they you know, as you've
always said, if you grow thingsfrom seed, it's going to take longer,
but usually the harvest isn't that farbehind. So mine are doing really,
(05:39):
really well. And what I loveabout them is they just like most
of the peppers that I grow,they really grow well, abundant, and
the more you pick, the moreyou get. And they are becoming very
popular. But they're just delicious fresh, but I really love them blitter too.
I usually do mine in a littleolive oil with some himalay and pink
and just so good it was.It was outstanding. And we just looked
(06:01):
at each other and said let's getabout five or six more balls of these.
I know, and they're probably notvery inexpensive either, so no,
they were not. Yeah, andthat's why we only got one bowl.
Yeah, but oh my gosh,I couldn't believe. It's just perfect.
And the size they're about four incheslong or so. Pick that up from
the stemy to pop that in yourmouth. It was absolutely perfect. Well,
(06:25):
good, when mine come in,you'll have to come over, bring
Carroll over and we'll blister some here. How's that? I think that sounds
like a great idea. And ofcourse that the recipe or that article you
wrote was in the Edible Ohio Valley. I had wanted to do that because
again they're very trendy and a lotof people don't grow them and not really
know what they're good for. Soit's the darling of the pepper world,
(06:46):
no doubt about it. Speaking ofthe darling of the herbal world, we're
talking with Arida natter Hikenfeld. Herwebsite is about eating dot com. You
have the run on the cherries andbourbon, now you're gonna have a big
run on shashiito blistered shashido peppers.So I have to forewarn everybody about that.
And of course the recipe this weekis gestapo. How do you prodounce
that? Guest, it's a zin therese. Yeah, so we'll take
(07:11):
a look at that anyway. It'sa great recipe always as well. So
we're looking at the start to takea peek out at your garden right now.
And I understand see last this pastweek was Sneak Zucchini on your neighbor's
porch Day, but you haven't hadany extra zucchinis to sneak onto the neighbor's
porch. Not this year. It'sthe stink bugs and also the deer.
(07:35):
The minute they come into flower,male or female, I mean, they
chomp it off. And they're doingthat to my punkins as well. But
it's funny because the yellow squash isdoing really well. But the green and
the eight ball and the Lebanese zucchini, I'm getting some, but not usually
so much. But I did.My neighbor had brought down some of the
(07:57):
bigger ones, and I think Idon't know if I shared the rest or
not. It was zucchini bread madewith chy spices that was quite nice too.
So yeah, strange because if yougrow zucchini. You've you know,
got enough to share for sure.Yeah. The recipe you had that with
the chocolate, Oh yeah, allthe chocolate zucchini people, chocolate zucchini bread.
Oh my gosh, that's good,delicious, which I didn't understand why
(08:18):
you can put zucchini in it.It's a binder, that's about it.
That's it, just a fella,Yeah, as a binder to put it
together. Yeah, as a matterof fact, you I don't if you
remember, we had a really nicelady from Marying, Ohio sent us some
recipes for tomatoes, and she hadtomato cakes and all kinds of stuff.
It was the same way. Youknow, they didn't use it as a
binder. What's kind of interesting youuse up your tomatoes that way. Oh
(08:39):
yeah, and you can't take theflavor is lost in with all the other
myriad of flavors. But good wayagain, waste not, want not.
It's like that capacchi recipe that I'mgoing to be sharing with you in a
week or so. You make it'sa fermented Mexican drink that you make with
a little brown sugar water and guesswhat pineapple peel in the core? What
(09:01):
you usually pitch out. It isreally delicious and very very helpful, and
we get that next week. Ithink I'll give it to you next week.
But you knowsh there's so many otherthings like nels, pickled peppers,
everything that's coming on. Like youwere talking to Joe about the gardens like
a jungle right now. But boy, I'm just so happy with it.
This is my favorite time of year. Oh yeah, starting to come on.
(09:24):
And again I think you sent mea couple of notes yesterday what you're
doing out there. And I thinkone thing too that we're looking at right
now. There's a lot of things, not a lot, but as you
look through the garden, you know, starting to not look so good in
the garden anymore. So it's timeto go through and kind of clean that
nasty looking stuff out of there,get rid of it. Some of the
vines that are starting to wield orwhatever, get those cleaned out, keep
the weeds down, but the protyou know, so that everything else can
(09:46):
continue to produce right on through Octoberor August and into September as well.
Oh yeah, and you know it'sfunny, Frank, silver queen corn the
best ever. But when I washarvesting some of the other day. You
know, sometimes it gets that smut. Once in a while, you'll have
an ear of corn. I getthis, the moisture that gets in there,
(10:07):
And I had known this, butI would never do this. And
I'm pretty adventurous when it comes toeating the one the corn that has a
smut in it is a delicacy inMexico and there are chefs who actually go
out and fields of corn trying tofind that and they use it to use
it with chicken or make tacos orjust eat it simply. And that's you
(10:28):
know, I'm adventurous, but I'mnot there yet. I guarantee you,
mister Hikenfeld would not eat that fungusthat grows inside the cork, the fungus
that grows at the end of hiscorn. No, unless I could,
unless I could sneak it into something. But yeah, he's pretty much of
a purist when it comes to corns. Yeah, he would buy in.
(10:50):
He would detect that right off thebat. Let's take a quick break and
come back talk with Rita Hikenfelder websiteabout eating dot com. Check out a
recipe on our website Atron Wilson Onlinedot com as well a quick break.
We come back more with Rita.Here in the Garden with Ron Wilson help
so look to do it yourself gardenerat one eight hundred eight two three Talk
You're in the Garden with Ron WilsonBryan Thomas weekday mornings at five on fifty
(11:15):
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three twenty eight. Or visit easybreeddot com. Welcome back here in the
(14:05):
garden with Ron Wilson. She iswith us this morning. Everybody loves her.
She is Rita Hikenfeld talking about herherbs and having an urban Okay,
okay, so you don't get thaton other radio stations, Sure don't.
That makes me smile. You havethe you have the big crowd here.
Talk again about eating dot com asyour website. Looking at her herb garden.
(14:28):
Right now, as we start towind down the season a little bit.
You know, you talked about yourEPISODEY or episode struggling a little bit
right now. Not many people growthat are familiar with that. Well,
no, and I love it.It's a a Mexican herb and it's really
great. Originally it was used medicinallyto like if you had worms, and
(14:54):
it was a good medicinal for worms. Now people usually use it as it's
a great uh herb to use toowhen you make beans and to digest the
beans. And it's funny because it'sreally always does so well and self feeds
every year, and it smells it. I love the aroma of it.
(15:15):
A lot of people don't. Idon't think you do. If I remember
right, it's got sort of anannas. They're sort of a strong aroma,
sort of spicy. But anyway,I like the smell of annis.
It's just I don't like licorice withthat really strong flavor. Oh okay,
like things like that I love,yeah, oh yeah, that's more delicate,
but liquorice. Yeah, I'm adelicate person. Hey no, no,
(15:41):
no, you're not a delicate person, by the way. Jumping to
another subject real quick, yard boy, your namesake still such a sweet such
a sweet rooster. Of course withthem, well I don't know. They
as they age, they they changeand turn on me sometimes. But anyway,
beast like me. Yeah, yeah, okay, well I'll have to
(16:04):
look out for that, those littlepersonality Okay, but back to the episode.
Yeah, it is struggling, andI cut it back like I always
do because it goes to seed andthen it's like chibes everywhere. But I
think it was just too much rainbecause as I said, it's not thriving.
So I'm getting some of the leavesoff now to dry and use some
(16:26):
soups and stews because as I said, it really is great for the digestion
when you eat beans. So yeah, that was a surprise to me.
But with this weather you were talkingabout it earlier, You never know.
So we just have to be gratefulfor what comes on. Sure, And
you know you're talking about the beansand helping you digest them. Again,
the savories, I think folks againdon't grow many of those. And that's
(16:48):
what that does for you. Ohyeah, it's called the bean urban Germany.
And I told you my mother inlaw never she said, she never
used herbs, but every time shemade a pot of beans and went the
savory and she said, up,that's the bean nerve. It does help
you digest beans and also helps movefat through the body. And you know
a lot of the German foods arereally delicious, but they're usually not locale.
(17:11):
So again, the reasons that ourancestors use a lot of these plants,
especially culinarily, they always there wasa reason and then they usually had
a bump of some medicinal benefit aswell. Culinarily speaking, I like that.
Yeah. Now if my basils thatI've been grown right now, all
of a sudden they just started tobolt, they started the flower bowlding the
(17:33):
seed. Can I still use that? What do I want to do?
Yeah? You can, But Ihave to say once they flower and bolt
to seed this time of year,I think the flavor profile and the leaves
diminishes a bit. But mine havereally bolded the seed, especially the tie
basils and the Holy basils, Butof course I'm still using them. And
(17:55):
then the flowers are edible too.But what I have found too is the
honey bees are around them. Butthe native bees absolutely love the basil,
and I'm always happy to see that, because that's one bee that you promote,
are the native bees, you know, And I think you know,
they found out that if you allowedsome of the cabbages and kales to go
(18:17):
ahead and flower, how those reallywere attractive to native bees and the honey
bees as well. You know,about letting them stay in the garden,
let them flower or planting extras todo that. Then you start thinking to
things like basil because when you seegoing to flower, I mean the bees
are all over it. They lovethat thing of actually maybe growing aside the
planting of basils, just to letthem go to flower and see, just
(18:38):
to help the pollinators. Yeah,And I think in my herb garden especially,
there's so many different nerves and justthe pollinator haven and my butterfly weed,
I've seen so many monarchs and thenaround by the fennel, the blue,
the swallowtail, the butterfly blue andblack. So I'm pretty excited about
(19:02):
that too. So I've got alittle wildlife habitat right out the back of
my kitchen door. Love it.Talking with Rita Hikenfeld again. Her website
is about eating dot com. Wegot about a minute ago. One last
thing you said is salaburnette, whichis one of my favorites for a cucumber
substitute. Now getting big enough toharvest those leaves, Oh yeah, and
the smaller leaves are the most tender. It's got a cucumber flavor. And
(19:23):
back in the old days they usedto use the leaves even like if you
had a cut just to staunch thewound. But it's a lovely cucumber herb,
a nice herb that comes back everyyear and really beautiful in nearb garden.
And again, a lot of folksdon't know it, but it's called
salad burnette. Tastes just like cucumbers, and eat the little kind of a
scalloped edged leaf. Put those rightin your salad. Gives you that cucumber
(19:47):
flavor without upsetting the tummy. AsRita would say, that's right. So
again, keep that one in mind, salaburnette. And it is a perennial,
so it'll come back for you everyyear. And again I kind of
throw that one in with lovage.There's a lot of folks don't grow that
one, and it's a perennial thatcomes back every year, and a good
celery substitute as well. Rita natorHikenfeld about eating dot com always a pleasure.
(20:08):
Tell mister Hickenfeld, we said hello, and he's looking forward to that
big hearty breakfast. Know of theblack sooty stuff from your corny. They're
the smutt please, yeah, I'lltreat him well this week. Treat him
well this week. No smut ArmletsPlease Rita Hikenfeld about eating dot com always
a pleasure. Quick break we comeback. Phone lines are open for you
here in the garden with Ron Wilson. Gorod gardening questions. Ron has the
(20:33):
answers. Add one eight hundred eightytwo three Talk You're in the gardens with
Ron Wilson. This is fifty fiveKRC and iHeartRadio station. It's tune up
(20:56):
season and it's time to get yourfurness ready for Why do we get tune
ups to keep furnaces from breaking?No one else keeps furnaces from breaking air
duck ceiling. Up to thirty percentof the air going through your ducks is
lost due to leakage, meaning yourfurnace is having to work thirty percent harder
to keep your house warm. Sealingyour ductwork makes your furnace more efficient,
(21:18):
increasing the life of the furnace whilesaving you three hundred dollars a year on
your energy bills. Visit arrowseal dotcom today, that's arrowseal dot Com.
When it comes to your plumbing anddrain systems, maintenance is the key if
you want to keep it working right. Hey Gary Salvin here from my friends
at Rotor Router plumbing and water cleanup. If you like to do your
own maintenance, check out rotorrouter dotcom for helpful videos, blogs, and
(21:41):
seasonal information that'll allow you to keepyour plumbing in top form. And if
you get over your head or youdon't have the time to diy, roto
Routers, expert plumbers are always readyto help. Twenty four to seven.
Visit rotorrouter dot com or call oneeight hundred get Rodo. Welcome here in
the Garden with Ron Wilson again thanksto Rita Hikenfeld. Always fun having read
(22:03):
on the show with us. Ofcourse, always check out our great recipes
at Ron Wilson online dot com oron her website at about eating dot com
as well. And I tell youthat's shashito pepper. The last couple of
years us growing shashito pepper plants,just becoming more and more popular all the
time. A great cooking pepper,about four to five inches long, not
too big, you know, probablyabout a half an inch in diameter.
(22:26):
Great flavor, absolutely out kind ofa smoky, mild smoky flavor, and
every now and then you'll get intoone. It has a little bit of
heat to it, but for themost part, it is a mile to
no heat pepper. But every nowand again one will slip in there.
But the when you blistered where youput a little butter in there and kind
of grill, you know, justkind of blister them a little bit,
or put them on the grill andblister them a little sea salt on the
(22:47):
top. It is absolutely one ofthe best little appetizers. I could.
I get a set there the otherday and just eating bowls and bowls of
them. They were absolutely a phenomenal, great producers, easy to grow,
great and containers. So next year, put that one on your list.
If you're growing peppers and you like, you know, just a nice mild
pepper to cook with. It's Shashito'sand they're out there. They're available,
(23:11):
a lot a lot of growers haveit available, so it's not like you
won't be able to find it.But put that one on your list because
that one is absolutely outstanding. Eighthundred and eight two three eight two five
five The Cincinnati we Go Karen,good morning, Hey, good morning,
Ron. How are you? Iam great in yourself? Hey, good,
I'm great. Hey. I lastweekend you were talking about climbing hygienja.
(23:34):
I've paid one for about thirty years. I love it it. It
provides a really nice block from theroad into my backyard, which is one
reason I put it up to beginwith. But the flowers that it gets
and everything, it's it's really nice. I love it. It takes no
care, literally, you do nothingto it once it gets established, and
(23:55):
I think the they're a little slowto get started, which you probably saw
that at the very beginning, butonce they get going and it's just a
great plant, usually takes about threeor four years, and then you start
to see the flowers come on,and then from that point forward, absolutely
wonderful. Wh You're right, youdo. You don't do them, hardly
anything to it besides a little youknow, constructive pruning if needed. But
it's just way underused. And againI have seen folks actually share that and
(24:18):
keep it into a shrub, whichis a little interesting. But yeah,
that the climbing Hydrangea a wonderful plant, and I'm glad you brought that up.
Yeah, I think mine. Ihaven't measured it, but i'll bet
you it's eight feet tall. Really. Yeah, Oh, I really like
it. But here's my problem.Run Okay, poison ivy has found its
way in there, and and Ido react to poison ivy, so I
(24:41):
want to be really careful sure whatis the best way to get it out
of there and not damage to hydranguIf you can discover where it's coming out
of the ground, that's your firststep, because then if you can go
in there and sever it right atground level, now we've taken care of
the poison ivy that's in the hydrangea. I think the positive thing about that
(25:03):
is the fact that you don't haveto do anything to the hydrangea, so
as that dries and dies, youdon't have to go in and pull that
out, just eventually let it fallout. But do remember this, Karen,
that poison ivy vine, that urysherol, which is the toxic chemical in
there, can last three four fiveyears even in the dead vines, So
be very cautious about that if theystill having to stay in the plant.
(25:26):
But cutting it off at the ground, if you can find where that is
and doing that, now you've severedthe top. You took care of that.
Where it is in the ground comingup out of the ground. If
you just paint on top of thatpoison, ivy killer kills all around that.
Just paint it right on the top. That will also help kill their
root system out for you. Ifby chance you get some moisture there and
(25:48):
you can see where they're coming outof the ground, you can, and
you really protect yourself or have somebodyelse do it. They're easy to pull
out of the ground. And ifyou pull it out and then cut it,
you got rid of the roots,and then you cut it off,
you kill the top is well,So you know either way works for you.
Obviously, you're not going to beable to spray it because it's the
fact that it's growing within that hydrangeam, but that's your best bet. Get
(26:08):
on the ground and find out wherethat thing's coming up, cut those off
right at the ground, treat thatif you can, or pull that out
if you can protect yourself obviously,because you're very successful to it. Now,
if by chance it's all said anddone, whether you do it or
somebody else does it, and youdo start to break out into rash,
you've probably heard me talk about thisproduct before. It's called Zanfell, and
(26:30):
Zanfell is one of the only productson the market that you can buy over
the counter. Wall I think Walmart, Walgreens, a lot of garden centers
sell it that actually takes the oilout of the rash and drives it up
for you right away. It's agreat product. It's about forty bucks a
tube. It's well worth it.But it's called Zanfel. As a matter
of fact, go to their website. You want to learn about poison ivy
(26:53):
and removal, go to their websiteat Zanfell zn fel dot com and even
talk to show you what it is, talk to you about how they do
it. And there's actually people incertain areas that are poison ivy removers that
you can actually contract to do thatwith. But keep that in mind just
in case, especially for someone likeyourself that's very susceptible to it. Perfect.
(27:17):
Perfect, Okay, Ron, Well, thank you very much. I
enjoyed your show. Thanks Karen.I appreciate the call. And again that's
zan Fell, not a sponsor ofthe show. But we always have a
Dan Bowman I think is his nameon the show to talk about it,
and it's a fair of fact he'ssupposed to be on with the sometime this
month, I believe, talking aboutthe poison ivy and of course in Ohio.
Sometimes folks talk about poison oak gettingthat and poison sumac. Well,
(27:40):
there's no poison oak in the stateof Ohio, and off folks who are
like, what, there is nopoison oak in the state of Ohio.
Poison ivy sometimes could look like poisonoak, but it's not. It's poison
ivy. Has a whole bunch ofdifferent looks. And again, that website
is probably one of the best websitesto go and learn more about all of
those poison Sumac, poison ivy,poison oak. And if you've got poison
(28:02):
sumac, you'd have to be standingin a bog with boots on or whatever
because that's where it grows. Butanyway, check you know, be sure
check it out. Zandfeld dot Comto Michigan we go, Chris Hey,
good morning, Good morning, misterWilson from that state up Norse. Yes,
sir, congratulations, I think you'rewhat number two in the rankings going
into the fall season. I'm stillbitter about the DCU game. I think
(28:23):
they just scored again. Anyway,we have a birch tree that we put
in. It was about about thesize of the soda can. To be
honest with you when she bought it, my wife. I put it in
and I've watered him every day,and I named him. His name is
Stands because I deal with him everyday now. All right, but he's
(28:45):
about five feet tall and I'm lookingto protect him for falls into the winter.
What do they is there? DoI wrap him? He's only about
a bigger round as maybe a nickel. Do I have to steak him in
or put that white thing around trunkor anything, or just let them go?
Just do it great? This isa birch tree, right, yes,
okay, when it's that small likethat, two things I typically would
(29:11):
put at least a steak by thetree, just as support, and you
see where the tree is obviously,so that helps out a little bit.
I make sure always ask folks whenyou plant small trees like that to have
a minimum of a three foot circlearound the base with mulch. That way
it helps that tree to stand out. Also so that you know exactly where
that thing is through the winter season. So that those are two things I
(29:33):
always do. But it's such asmall tree, I would not wrap it,
and I wouldn't put the white thingaround the trunk. But what I
would do is put three steaks aroundthe outside form of triangle and either put
nylon netting or poultry fencing or somethinglike that around it to keep the critters
from getting to it from the groundup and cage it in rather than trying
(29:56):
to wrap it or do anything elseto it. I think that physical barrier
it is probably going to be yourbest bet. And I'll tell you one
last thing you can do, Chris, if you have access, if somebody
has, if you get a smallbag of mill organite, a great all
natural fertilizer. But mill organite isgreat to use in the fall or anytime
really, but it also acts asa natural repellent for deer and other critters.
(30:17):
So whether you use that and feedor use some kind of repellent,
but I would add that to it, just as a little out of protection.
But I think the physical barrier ofthe wires, the fencing, the
night on netting is the best wayto go. With smaller tree, that's
small of a tree at that size, okay, And I will do that.
And while I've got you here,I was in the shed last week.
(30:41):
They're back. So those crickets areback. I wonder if we couldn't
get Joe to maybe help me again. All right, we'll bring that up
because you know what's funny. Threeweeks ago, we had somebody actually said
Joe and I an email saying,we've been in the woods, we've been
camping, doing whatever, and wehear no crickets. So we haven't heard
any crickets, And of course wasthere a reason for that? And Joe's
(31:03):
comment was, just wait, becausethey're may be running a little bit later
than usual because of weather conditions orwhatever, but they'll be here eventually.
This week, I thought about it, kind of chuckled. I started to
see crickets in the greenhouse and otherareas starting to show up. So they're
back. You're right, And Iwill mention that to Joe when we get
to the Buggets Joe Box report.But he said he kind of laughed and
(31:26):
said, just give about two orthree more weeks. They may be run
a little bit late, but they'llbe here. And sure enough, there
they are. Yeah, they're definitelyin my shed. And if I've got
time for one more question, wegot some property up north in this great
state up north. Is there anapp that I can use on my phone?
I don't know one thing from anotherthat I could maybe take a picture
(31:47):
of a lease and they'll tell meexactly what this thing is. Oh,
there are a bunch of apps thatwill do that for you. And you
know what, I used to keepthat list with me and I don't have
it. If you, I willbring that with me next week. People
ask me this week about that.I don't know what the deal is,
but there are several of them thatare available for you, and I have
a listing of those for you.You can either email me and I'll send
it back to you, or listennext week and I'll have it on next
(32:09):
week's show. We'll share that witheverybody. We'll definitely check out the podcast.
Normally I'm busy this time in themorning on a weekend, but I
got the standard. I'd like tocall you, but yeah, I'll check
the podcast, which is available oniHeartRadio wherever you get you on podcast.
I'll do that for you. Soundsgood. I appreciate that. Okay,
thanks Roy All right, Chris,good talking to you. Quick break,
(32:29):
we come back, Jill, you'recoming up next phone line drop for you.
It's eight hundred and eight two threeeight two five five Here in the
Garden with Ron Wilson The landscaping madeeasier with your personal yard boy. He's
in the garden and he's Ron Wilson. Gets Sean Hannity weekdays at three on
fifty five KRC and online at fiftyfive KRC dot com. Hi, it's
(33:00):
scary Salmon. Here? Does yourhome sidewalk gets slippery when wet? Your
pull deck? Peeling? Where's yourgarage floor? Grungy? Tackle those unsightly
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(33:42):
ceiling. Up to thirty percent ofthe air going through your ducks is lost
due to leakage, meaning your furnaceis having to work thirty percent harder to
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the life of the furnace while savingyou three hundred dollars a year on your
energy bills. Visit arrowsealed dot comtoday. That's arrowseal dot com. Welcome
(34:28):
back. You're in the garden withRon Wilson again that toll free number eight
hundred eight two three eight two fivefive. We're talking yarding. We're seeing
the light at the end of thetunnel. That light that you see is
the end of summer and fall rightthere. See it, just look out
ahead. It's only a couple ofweeks away. Hope you got your fall
planting plans in place. If not, get started, by the way,
it's it's it's it's good having friendsin great places. As soon as we
(34:51):
went to a break, my textphone is there. My cell phone just
kind of lit up with plant Net, a great app that was told to
go to it's absolutely free and plantsnap. Plant Net and plant snap are
two apps. I'm not familiar withyou one either one of them, but
seems to be very popular as acouple of my good friends said, plant
(35:15):
net and plant snap. But there'sseveral of them that are out there for
you that you can do that,and they're pretty good at least if they're
not exact. They get you started, because we every now and then we'll
get stumped and somebody else send apicture and I just cannot figure it out.
And you know, you take apicture of the computer screen and sometimes
(35:35):
I actually put points you in theright direction. So, uh, they're
pretty good to help you out.But again, plant net net and plant
snap snap. Try both of thoseout and let me know what you think.
To Kentucky, we go with agardening tip Joe, good morning,
Good morning, Ron. Just sayone war though that I use. It's
called that is third on the listthat somebody gets sent in was picture of
(36:00):
this. So there you go.There's your top three. There you go.
Yeah. So, so to myneighbor across the river there, I
wanted to share a tip that Igot years ago because I grew up with
poison ivy like it was my bestsummer friend. The best advice I ever
got was treat poison ivy like aninvisible motor grease. If you know you've
(36:25):
gotten into it, or even justkind of potentially you've gotten into it working
in the yard. Don dishwashing soapand pretend that you've got motor grease all
over that area and just really scrubit like you're trying to get off of
that. Really just you know,stinky black motor grease. And I haven't
(36:45):
had poison ivy probably in a decadenow, you know. And it's interesting
you say that, you know.And the one thing Dan from from Xanthal
and he is he is like thepoison ivy guy. The one thing he
does bring up is exactly that ifyou know that you're getting into it,
if you can go wash your handsand your arms and like you said,
pretend you got it and really goafter it with the don or whatever you
(37:07):
happen to use. If you dothat about every thirty minutes, you know,
if just go and take a quickbreak, wash everything off, you
typically can get that off of thereand not have an issue with it.
So you know, just you're rightjust to you know, wash and really
work to get all of that offof there. And again, the dawn
is a great one to use andeverybody usually has as your sink anyway,
is a great one. But you'reright, you know, if you can't
(37:28):
protect yourself and you think you gotinto it by a mistake, the washing
can really be a major help toyou. And I don't know if you've
ever used Anfeld, but if bychance it does get on you, that
stuff really does work. It doesa great job. So that's a great
tip. I appreciate that one.Yeah, real quick, Bron, the
birds got to it. So Idon't know if our some flowers were bacon
(37:51):
or pickled flavor. After all,the birds got them. Huh. They
must have been good because they wentquick. But darn, and I was
hoping. I was hoping you weregonna come back and say, we're some
kind of a special flavor to thosepicture they were. They were small,
but they were good looking little sunflowers. But yeah, we didn't get we
(38:15):
didn't get to test them, unfortunately, dog gone. And I was hoping
you had something going there. Iwas. I was hoping for that one
now, remember, yeah, absolutely, so yeah, send me a picture.
I'd love to see it. Allright, Ron, A good day,
all right, Joe, good talkingto you. Uh yeah, but
again, the poison ivy, youknow, it is nothing to mess with
and I we are seeing it moreand more all the time. There's no
(38:35):
doubt about it. I see.I swear I could go home in any
yard almost and find poison ivy somewhere, whether it's growing low and in the
in the grass. I mean,it'll grow with little bitty leaves to stay
right on the ground and grow inbetween your your grass if it's if it's
open enough. I have seen themwith leaves that were, you know,
an inch in diameter. And thenI've seen it, and I've kidded about
this, uh, this natural hedgeof wild honeysuckle that they just kind of
(38:59):
put that bush along the edge andshear it off. It's along a sidewalk
to keep it from hanging over thesidewalk. Well, the poison ivy comes
out, hangs out off the sideof that and it sticks out so people
will walk by there. You seethis, you know, the leaves of
three the leaves, the two leaveson the top may be eight ten inches
long, and that third leaf,the one of the biggest one I've seen
(39:20):
him be fifteen eighteen inches long.Doesn't look at all like poison ivy.
And I know people walk by thereall the time and brush up against that,
but it can have so many differentlooks and disguise itself. And somebody
sent me a picture a couple ofweeks ago of a Virginia creeper that the
poison ivy had grown in with theVirginia creeper. So then the question was
is this poison ivy or is thisVirginia creeper? And as you started looking,
(39:43):
I could see the Virginia creeper leavesleaves of five, but I can
also see a whole bunch of leavesof three. Now, Virginia creeper can
also have leaves of three when it'syounger, So we had to kind of
really look at and trace each ofthe vines to see where they were coming
from. But poison ivy can justguys itself and hide anywhere. And with
the CO two levels getting higher andhigher, it seems like that yoursherol is
(40:06):
becoming more and more toxic all thetime. And Dan from Zanvil totally agrees
that it's seems more potent and potentevery year. So there you go.
Julian Cincinnati, good morning, goodmorning. My question is in the summer
hydrangers last year, I puned themtoo late and they didn't bloom this year.
(40:29):
Are they going to bloom anymore?Ever? So they didn't boom in
all this year? No, Okay. The thing about endless summer is that,
of course they were developed to beblooming on old wood and the new
growth as it comes along. Sowhat we have seen with them endless summers,
they haven't done quite like they promised, But we have seen them later
(40:50):
in the summer start to produce afew flowers in September as the seasons starting
to wind down. So don't giveup yet. You still may see a
few as we get late end ofthe summer early fall season. Now,
the branches that are there now,if they survived through the winter, and
if those buds survive through the winter, that's where all your flowers are going
to be next year. Are theball comer off of what you see right
(41:13):
now. Now. If it diesback over the winter, there's nothing you
can do about that, because that'swhat mother nature did to it, and
then you start all over again.But if you want to protect them,
you can actually build like a chickenwire cage around the outside of that and
protect it over the winter. Takethat off in sometime about mid March,
and help to protect those buds overthe wintertime. So you've got flowers next
(41:34):
year. But again, beautiful plantduring the summer. You just wish to
add more flowers. But I haveseen them set them up, you know
for September for just a little bitof late color. Yeah, so in
any year when is that, donot turne them in the fire when you
say, wait until spring to turnthem. Yeah, So all you do
with those endless summers is you deadheadas you go through the season. So
(41:57):
you go down below it your deadhad above the next bud down below,
new growth comes up and supposed it. We'll give you some flowers off and
on. That's kind of a naturalpruning. Then you let them go through
the winter as they are, andthen clean them up in the springtime.
Unfortunately, the problem is they sometimeswill dive back over the winter, so
you lose those canes and that's whereall your flower buds were, so you've
got to clean them out anyway,So there's nothing you do. So you
(42:20):
cut all that out and then youhope that you get more flowers, but
you leave everything that's there now andthat's what that's where your buds are,
that's your growth for next year's flowers. See, you don't want to do
any pruning, so your pruning wouldbe cleaning up in the springtime and dead
heading throughout the season. That's howyou would proven nose to protect next year's
flowers. And again I've got atips sheet on that. If anybody wants
(42:42):
to email me, I'll send itback to you on proper pruning of hydras
quick break. We come back moreat eight hundred eight two three eight two
five five. Here in the Gardenwith run will see how is your garden
growing? Called Run now at oneeight hundred eighty. Talk You're listening to
in the Garden with Ron Wilson.Don't miss any of your favorite shows.
(43:06):
Get the podcast on the iHeartRadio appat fifty five KRC dot com
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