Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:34):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilsoner personal
yard boy talking about yarding. And as I promised, Oh
she is back, and who am I talking about? Well?
She is our ccp CMH Award winning syndicated journalist. She's
a member of the Herb Society of America, Appalachian herbal scholar,
(00:56):
motivational speaker, regular contributor on Sacred Heart Bread and on
our show at iHeartRadio, as well her website about eating
dot com. She just learned how to use an Alan
wrench this week. She is so excited, Ladies and gentlemen,
the one, the only Rita Nader hikenfed So what did
(01:21):
you get to use the Alan ranch on?
Speaker 2 (01:24):
Well? And all the things that I have learned through
the years, food wise, medicine wise, home wise, and Alan
wrench never fit into that plan. But what happened was
our front entrance doorknob fell off. And it's sort of
a complicated one. It's not just the round knob, it's
(01:44):
goot handles and such. So Frank said, I'm going to
show you how to fix a doorknob. Don't ask me why,
But anyway, so he tells me go out in the
go out and get an Alan wrench. I didn't even
know what it was. It's like shape, like a seven
or something. Anyway, yes, yes, well anyway, long story short,
(02:07):
he has them all over the place, so we had
to borrow some from our neighbor because, as you know,
different sizes fit different. Anyway, we found it, I learned
how to use it, and you know what, mister Wilson,
it's okay if I never have to use it again.
Something to learn.
Speaker 1 (02:28):
Those are kind of hard to get to behind the
knob where it holds onto the post, so that's why.
That's why they had those, so you can reach back
in and then put that down in there and sink
it down and all that stuff. But yeah, so good
for you. Now you're not Alan Rinch. And the reason
he showed you how so he doesn't have to get
up and fix it exactly. That's why he's my hero.
Speaker 2 (02:53):
Oh well, let's get back to the garden outside. That's
my area.
Speaker 1 (02:57):
Okay, Well it's first of all, let's look at your recipe,
which happens to be a little bit of a freezer
jams with wild berries.
Speaker 2 (03:04):
Yeah, you know, my favorite is the cooked jams of course,
because those are shelf stable, but a lot of people
don't go for that just time wise and storage wise.
So the freezer jams are a great way to really
make lovely jams out of seasonal fruit. And strawberries are
in season now, so I made a strawberry freezer jam
(03:27):
and then mixed berry. I had the wild berries, the mulberries,
and the black raspberries enough to make a batch. Basically,
it's sugar, pectin, water, lemon and lemon juice, and you
smash the berries and then you put you put sugar
in there, and then you mix some water and pectin
(03:49):
and a little lemon juice and bring that to a
boil and you just pour that over the berry sugar
mixture until it dissolves, and then you let it set
a while so that it actually sets into jam, and
you just stored in the fridge or freezer. The fridge
several months and the freezer up to a year. It's
really nice because the color is very pretty, and it's
(04:10):
something the little ones can do because there's really no
cooking involved. So a good way to teach them if
you're going out foraging for berries or if you have
a berry patch or farmer's market. And then I always say,
in the winter you have summer in a jar or
don't you think?
Speaker 1 (04:25):
Yeah? And do you do mulberries by themselves or do
you find yourself mixing them with other berries?
Speaker 2 (04:30):
I mix them because you know, we have two mulberry
trees that sprouted up wild. But their flavor is very mild.
It hard to describe. My grandkids said it takes out
of the like between a blueberry and a raspberry. So
the flavor is very mild. So I usually mix. I'm
sure you could use them as is, but yeah, this
(04:53):
is the time of year when especially some of those
wild berries are abundant, so go.
Speaker 1 (04:58):
For it now. You also so mentioned that, in course,
strawberries fall into that category as well. You mentioned something
about if you don't like the seeds as especially black
raspberries or blackberries can be very seedy. If you don't
like those strain that strain themount after the purring, how
do you do that?
Speaker 2 (05:14):
Well, I have an old fashioned food mill. You could
put them through a sieve and just sort of smush
them through. But you know, the seeds are fiber, and
you're right about blackberries, they really are very seedy, so
it be wise to get some of those out. But
if you don't, it's okay. It's just that you'll have
a little more fiber, So no big deal either way.
Speaker 1 (05:36):
Do what you like my aunt used to make. My
aunt used to make the best BlackBerry cobbler.
Speaker 2 (05:43):
Gosh, you know that's so old fashioned. And what we're
finding funny that you said that. At the local fairs,
you know, the county fairs, in the pie category. The
last two years, cobblers have been really really popular in
those old fashion some ones like your aunt made. To me,
those are the best.
Speaker 1 (06:03):
She used that she would do that. She used like
the Dutch oven, cast iron, and then she would do
like biscuits in the homemade biscuits, and oh my gosh,
and then the blackberries and whatever she did to make
that h was outstanding. And Audrey, now my mouth was watering.
Can you do that?
Speaker 2 (06:23):
Yeah, mine's watering too.
Speaker 1 (06:25):
Make us some BlackBerry cobbler.
Speaker 2 (06:27):
I could, And I can even top them with biscuits
and then have all that good juiciness.
Speaker 1 (06:31):
Below it's peach cobbler at the Wilson House. This week,
the peach truck came through. Uh Steve Rose and all,
and the carol Bottle huge bost We've had more peaches
this week. Our house smells like a peach grove. It's
it's actually I love it. His peaches are my favorite.
But the peach cobbler again one of my most favorites too.
Speaker 2 (06:51):
Oh yeah, and the peach trucks. That's right, my friends
Bob and Burke down the road went down to the
docks and got some peaches. Not the priest but really good.
Are they the peach trucks from the Carolinas or Georgia Georgia?
Oh okay, okay, I don't think we all know that
we've gotten those yet, but so those are in our area,
(07:12):
so I better get on the stick then huh.
Speaker 1 (07:14):
Yeah, you can go on their website, so just Peach
Truck Tour and they usually have two stops everywhere that
they go. But Steve Rose, I don't know if you remember,
we had Steve On, the guy that owns that, on
our show when the first started because he and he
did it for his wife who was from Michigan and
he convinced her to move to Uh. He wanted to
(07:36):
sit on the front porch and eat a fresh peach,
so he convissered to move south, but they wound up
in Tennessee, not in Georgia. And he was from Georgia
and worked on a peach farm, and anyway, they would
go to Georgia and bring back peaches, and then all
their neighbors wanted them, so they bought invested in a trailer,
and then they started selling peaches to all their neighbors.
(07:57):
And then this idea clicked, and that's where the peach
truck tour started. Today it's all semis fresh pick. They
pick them on Sundays, put them in the crates on Mondays,
ship them out. It's unbelievable. But anyway, they're outstanding, and
our whole week has been peachy.
Speaker 2 (08:13):
That sounds good.
Speaker 1 (08:14):
Let's take a quick break. We come back. We will
talk about what's going on and Rita's garden that I
just saw a picture where she was doing some tilling,
but I won't tell you, well, I will when we
come back. I'll just save it for that. Here in
the Garden with Ron Wilson, dream.
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Speaker 1 (11:38):
Welcome back. You're in the garden with Ron Wilson. Remember
who I am? Uh time for part two of our
you Urberly Experience with of course, our herbal expert Rita
Nator Hikenfelder website about eating dot Com got a picture
this week and it said all I can see was
the Rota tiller the soil and somebody with just socks on,
(11:58):
and said, just finished chilling garden.
Speaker 2 (12:02):
That you did.
Speaker 1 (12:03):
We do not recommend tilling your garden and your sock feet.
Speaker 2 (12:08):
That is absolutely right. And you know I've actually improved
because I used to till it there fat I felt
so good.
Speaker 1 (12:17):
But I remember you saying, well, now I put my
socks on.
Speaker 2 (12:22):
Okay, yeah, not recommended, I know, but you know I
know my soil very well, and I have to say,
it just feels.
Speaker 1 (12:31):
And you know what, if it makes you feel good,
go for it.
Speaker 2 (12:36):
Yep. And and it's safe where I'm at. But I
know we're not allowed to recommend it, but that's what
I did. And I sent you a picture because I
thought you might enjoy being a country boy yourself.
Speaker 1 (12:47):
Oh I laugh. There's no doubt, and you're right, there's
not the better of running through that tilled soil. I
told you my sister and I used to run after
a rain between the corn rows.
Speaker 2 (12:56):
You know, the kids down the road, that's what they do,
and they call it. They just have like little races
and you did that too, simple simple pleasures.
Speaker 1 (13:04):
Oh my goodness, had a great time talking with Rita
Ikenfeld again about eating dot com. So as we look
out into your garden right now, I've had a lot
of folks complaining about their basil this year. It's been
a kind of a more even more, a lot of
rainfall in some areas, cooler temperatures, basil not necessarily performing
all that well.
Speaker 2 (13:25):
Yeah, the rain and the cooler temperatures really affect the
growth of basil, and you get sometimes a little of
that downy mildew, and sometimes the leaves get a little
yellow or even dark. But right now, with this hot
weather coming through, the basil should drive. Matter of fact,
I mentioned to you earlier, I'm already pruning the sweet
(13:47):
and the Genovese basils, not the lemon and the holy basils.
But all of a sudden they've taken off, but they
always seem to have a slow start, at least in
my Arab garden. And I also plant some in between
my tomatoes, the rows of tomatoes, because I think they,
you know, make for a healthier tomato. And then you've
got your tomato basil salad right there ready to pick.
Speaker 1 (14:10):
I planted my mom's the tomatoes and they're looking out standing.
She had a tree taken down on their decks so
they always had filtered sun and now their full sun
and they have just exploded. I mean, they look absolutely outstanding.
But we were out of the bouquet basil, so I
didn't plant any basil at the basil those this year
kind of missing.
Speaker 2 (14:27):
Oh my gosh, that's a good one.
Speaker 1 (14:29):
Yeah, like it. So the basils looking good. I understand
I should come out and stop by your garden because
is it true your chives are now starting to flower.
Speaker 2 (14:39):
Oh yeah, that's yeah. And you can just nip and
eat because I know you love, love, love the child flowers,
the onion chives, the purple, pinkish bluish child flowers. They make,
as I've said before, lovely vinegar or just topped in
your salads or baked potato. And you know, as a
member of that onion family, they're good for your heart.
(15:01):
So stop out and you can just tiptoe through the
herb garden and just eat.
Speaker 1 (15:06):
All you want, pick all the onions. I tell you what.
And you know what always amazed me when you and
I were giving workshops the Big Show starring Rita Hikenfeld,
and I was kind of there to fill in and
when we would talk about the onion chai flowers and
me eating them, and there you can see the look
on people's faces like seriously, I know, I know, until
(15:27):
you try it, then it's like, oh my gosh, that's outstanding.
Speaker 2 (15:31):
Well, I think too with the flowers of herbs, to me,
the sugar travels up the plant, and so I think
always the flowers are a little more mild tasting than
the leaf. And people don't realize that you can eat
the flowers. Of course you can so. And what you
can do too when you're pruning, Just prune a bunch
(15:52):
of different herb flowers and put them in a bowl
on the counter in the kitchen, and you've got a
great mixed herbal blend. And if it dries up, it's
even better. Put it in a jar and keep it
away from heat and light, and you've got a great
herb blend for winter too.
Speaker 1 (16:06):
Well. I like taking that flower and just crumbling it up,
so not just leaving a hole, but crumbling in the
salad so you get a little, just a little hint
of that flavor through your salad on every bite. Was
just outstanding. Talking with Rita Hikenfelder website about eating dot com,
talking about herbs and flower, a lot of flowering. A
lot of herbs that do flower are great pollinator plants time,
(16:28):
and of course lots of good color as well, blues
and purples. And I understand you've got some good color
in yourb garden right now.
Speaker 2 (16:34):
Oh yeah, the perennial savory. It's got beautiful bluish purple flowers.
And my old fashioned stage was a little bit some
of them were a little bit later and flowering, and
they're they're really flowering now. And then the false blue indigo,
it's that bit Baptisia that I grow, and I put
that in the home area of the garden where I
(16:58):
have like home remedies and such, because it makes up
it's supposed to be reminiscent of the Shaker blue and
to go die. But that makes such a beautiful plant too,
So got lots of blues. And then the time is
not blue the flowers, but oh my gosh, the native
bees are all over it. And later we're going to
(17:20):
go to the bee hives and pull out some of
the honey because it's that time of year, so I'm
excited about that too.
Speaker 1 (17:27):
Yeah. The Three Stingers up in Columbus sent me some
video yesterday. Nina had broken open one of the hives
there and it was just loaded with honey. I could
not she could. I think she was kind of surprised
as well. I mean it was loaded. It was My
mouth was watering looking at that sound.
Speaker 2 (17:45):
That sounds good and that's what we're going to hopefully
get today. So and it's a good time of year to,
you know, to take the honey off too, because you
got to be careful as far as you know, when
you take that honey off, to make sure the bees
are thriving. But boy, they're thriving right now.
Speaker 1 (18:00):
Absolutely. And again the perennial herbs like time. It's okay
to let those flowers. It's a kind of a is
that a white one the one you have or those
white Yeah?
Speaker 6 (18:09):
Yeah, yeah, it's okay.
Speaker 1 (18:11):
Yeah, it's okay to let them flour. It's fine. They
doesn't hurt the plant, and the pollinators absolutely love it.
So it's okay to let those do that.
Speaker 2 (18:21):
That's what I'm doing. And then the mint I told you, Yeah,
oh really wonderful and an old bird bath and they're
just climbing all and trailing all over the place, really
pretty and so aromatic. And then the peppermint keeps the
ants away, so you know, double.
Speaker 1 (18:39):
Duty keeps the ants away.
Speaker 2 (18:42):
Yeah, peppermint does.
Speaker 1 (18:43):
All right, I'm writing it down peppermint. And one last
we got about a minute ago. Is it true about
the jewel weed, like when you get a burn or
you're scratching from poison ivy and all that, you can
use that for that.
Speaker 2 (18:57):
Yeah, jewel weed is it usually grows near poison ivy
and it's growing right now. I don't have any flour yet,
but it's that orange sometimes yellow, beautiful flower. And the
thing is, if you crush a few jewel leaves if
you're in poison ivy, it will help counteract that. So again,
(19:19):
nature's medicine cabinet right at your feet. So yeah, as
long as you identify it again, making sure what you're picking.
It's like plantain is everywhere right now, and if you
get like an insect sting and there's some plantain around,
you can make a spit poultice. Mister Wilson, just chew
a little bit of the leaf, get it wet and
smear it on that sting and it will help take
(19:41):
the sting away and draw the poison out. So there's
lots out there you can use. But as you and
I always say, make sure you know what you're ticking.
Speaker 1 (19:50):
Dan laughed when you said that, what a spit pults poultice?
Speaker 2 (19:56):
Yeah.
Speaker 1 (19:57):
I think my grandfather, because I get stung by jackets
one time, big time. He took a chewing a leaf
of tobacco and chewed it and then packed that on
top of there as a poultice.
Speaker 2 (20:08):
Yeah, you know that's that probably worked too. And when
I said the word spit and poultice, that's what I
was thinking, the old timers with their tobacco spit poultice.
Speaker 1 (20:17):
I love it. Yeah, Rita hiking felt always a pleasure.
Again her website about eating dot Com. Tell mister Hikenfeld,
we said, hello, have a great weekend.
Speaker 2 (20:24):
I will, and I'll talk to you soon.
Speaker 1 (20:26):
All right, Rita Hikenfeld again about eating dot com quick break,
we come back. Phone lines are open for you. It's
eight hundred eight two three eight two five five here
in the garden with Ron Wilson.
Speaker 3 (20:44):
Landscaping made easier with your personal yard boy. He's hit
in the garden and he's Ron Wilson.
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Speaker 1 (22:54):
Talk at your gardening at eight hundred and eight two
three eight two five five, Good morning, I am Ron Wilson,
your personal yard. And then fun talking with Rita. She
is just one of the nicest ladies you'll ever meet
out there. I've had the privilege of working with Rita
and Buggy Joe Boggs since the early nineties. We've all
three been good friends for all that time, and they
just had so much fun together.
Speaker 7 (23:15):
That half an hour you talk to Rita always goes
by very fast.
Speaker 1 (23:17):
It does, and she's always she is so much fun,
and it just she and I give a lot of workshops.
They're used to kind of cut back on it now,
but it used to give a lot of workshops together,
both from the garden to the kitchen. We do cooking
classes and just always so much fun and everybody just
everybody loves Rita. I've always said that. But she's just
nicest person in the world, one of the nicest ladies
(23:39):
in the world. And mister Heickenfeld, super nice guy. He
is my idol and American hero.
Speaker 7 (23:44):
So there, and Buggy Joe is the craziest person.
Speaker 1 (23:46):
Buggy Joe is all over the board, yes, and that's
why we love Buggy Joe Boggs as well. So and
Dan Gleeson can just walk in and touch a computer
and make it work, right. I could not get the
scrol I'm gonna say it right now. I could not
get the screen to come on this morning. Somebody shut
it all off last night or something happened, I don't know.
And two of us could not get the screen to
come on.
Speaker 2 (24:06):
Yeah.
Speaker 7 (24:06):
You even text me while I was driving and I said, well,
I bet somebody turned it off.
Speaker 1 (24:09):
I did everything. I turned it off, turning on. I
adjusted the wires in the back, we turned the hard
drive off and on everything. Couldn't get it to come on.
Dan walks in and this is we both said. The
guy that was out and Mac Gary Jeff Walker said,
you watch. Dan's gonna walk in here and just touch.
It'll come on. Dan walks in, looks at it, turns
the screen sideways, and it came on.
Speaker 7 (24:30):
I turned the screen sideways, checked the cave, he did
a couple of things, held the power button down for
five seconds, did exactly He.
Speaker 1 (24:36):
Did exactly what we did, and it came on. Yeah,
and I said, that's I'm I'm upset. Dan's got that
touch though, you gotta probably with a system, Dan can
fix it about gus, give him a few seconds, you'll
figure it out.
Speaker 7 (24:50):
I took about ten seconds totally.
Speaker 1 (24:52):
Yeah, I know. And then you smiled at it, grint
on your face.
Speaker 7 (24:57):
Hey, I was just happy it actually worked when I
did it.
Speaker 1 (24:59):
You got it, you got you knew you were going
to fix it. Actually, yes, Anyway, stuff like that scares
the heck out of me. I get in panic mode.
I'm afraid I'm gonna push the wrong thing. Anyway, Thank
you for fixing it. Talking you at eight hundred and
eight two three eight two five five. Don't forget our website.
It's Ron Wilson online dot com. As well another I'd
always try to save and make notes of some of
(25:19):
my emails because it's usually very timely gardening questions as well.
This week I got a couple of emails, and it
typically happens about now where somebody takes pictures of the
lower part of their tomato stems, tomatoes finally starting to
come on, and by the way, talking about my moms
and the containers, and they are looking great. I mean
they are coming on. The tumbling tom which is the
(25:41):
the determinant, the small one gets about twenty four inches
high and wide. Do them in hanging baskets and a container,
don't do them in the ground. Small cherry tomatoes red
and yellow, although you can't find the red seed anymore
for some reason. Uh, just produces. And I'm not kidding
when I say this. Thousands of cherry tomatoes for a
four or five week period and it's done. It's all finished.
(26:03):
But by the time those are done, her regular cherries
are starting to come on on the indeterminate varieties. Oh
and by the way, my big dwarf tomato absolutely outstanding.
That's a cool The plant itself is unbelievable. I can't
wait to see what the tomatoes are gonna be like.
But point being is, one of her tomatoes has already
(26:23):
developed the leaf spot and I didn't look close enough
to see if it's septoria or early leaf blight, but
they're pretty close to each other. But it's starting at
the bottom, so we're gonna pick those off. I don't
want to spray with a funge of size, so we'll
try to write it out. It should be okay, But
those are starting to show up. But what I'm getting
the pictures of are the lower part of the stem
(26:45):
right where it comes out of the ground up about
six eight inches maybe higher than that. And if you
look at it, it's got all these nodes all over it,
sticking out like wartz all over these things, and it
looks kind of scary. And they all have it for
the most part, are worse than others. But there are
these little warts sticking out up and down the stem.
And the question is what is this? Is it going
(27:06):
to kill a plant? What do I do to get
rid of it? Blah blah blah, and what it is.
They're roots that would have come out and grown had
that tomato even been planted deeper than what it's already planted.
And they do that on purpose. So they have some
of those they never develop into anything. They just kind
of swell out and they just sit there on the stem.
(27:26):
And that's why, you know, sometimes we talk about planting
those tomatoes deeper and take advantage of all that root
system so that they are able to take in more moisture,
et cetera, et cetera. But that's a very common, very
natural thing happening. It's a root that just doesn't take off,
It just sits there in it will nod and it'll
(27:47):
bump and there's a whole bunch of them up and
down the stem, so it looks like it's got a
gall or something, but it doesn't. It's very common. So
if you go out today and you look at your
tomatoes and those are at the bottom of the stem,
that is what That is very very common, So keep
that in mind. Also, a lot of emails this week
talking about with the heat coming up, starting to see
a few weeds pop up here and there in the lawn.
(28:08):
Can I still use a weed killer to go after
those weeds with the higher temperatures and as we go
into the summer season, yes, you can. That's where spot treating,
where you just go after the particular weed itself, is
very important. Don't spray the whole yard, just spot treat.
Read the label before you apply it because most of
(28:29):
those you don't want to apply. Once it reaches about
eighty to eighty five degrees. You can apply them early
in the morning so they you know, and and and
again if it gets really hot stays hot, you might
want to be cautious there. And the other question always
comes up, Can I mow when I treat for the weeds?
(28:50):
Can I treat for the weeds right after I mow.
Can I treat the weeds and then mow. When's the
best time to do that? You want, you really want
as much foliage as you can to get the weed
killer on the foliage as much as you can to
be absorbed into the plant. So either do it two
or three four days before you mow, or wait three
(29:12):
or four days after your mow and then treat it.
But don't treat it right after you moa right before
you mow. You're really doesn't work very well that way.
And one of the drawbacks about applying a weed killer
when it's really hot out, there's two things here, and
I learned this from doctor Dave Gardner at Ohio State University.
That one is you have to watch the getting too
(29:33):
hot and causing other problems. But the other thing is
if it's really warm out and you spray on a
water soluble broad leaf weedkiller on the weed and it
dries really quickly because it's so warm, you don't get
as much penetration into the foliage versus having the temperature
cooler and taking longer for it to dry on the plant.
(29:56):
Never thought about that, So there's you know you've got
a couple of things why you would it at a
cooler temperature. But again read the label spot treat only.
We're not looking to feed the lawn now. The other
question was about mowing. Somebody said, you know now that
it's gonna be hot next week, should I not mow
and let our lawns sit for the next week or so?
(30:16):
It's already starting to get a little bit tall. My
answer was no, mo, definitely mo. Keep mowing on a
regular basis. Always want to mote as high as you can,
you know, three three and a half inches, and if
it's time to mow where you never remove more than
a third of the grass blade each time you mow.
Mow it. I don't care. You know you mow it.
You want to keep it, Keep that mowing height and
(30:40):
removal of the blade consistent, and throw those back into
the turf. So, yep, you're gonna still mow it as
we go into the heat. Shouldn't bother the grass at all.
If it's good and healthy, you should be fine. Keep
it at that three to three and a half inch height,
you should be good to go. But again, remember never
remove more than the third of the blade each time
you mow, so a couple quick tips there for you.
(31:00):
Take a break, come back. Phone lines are uping for
you at eight hundred eight two three eight two five five.
Here in the garden with Ron Wilson.
Speaker 3 (31:08):
Landscaping lad easier with your personal yard boy. He's in
the garden and he's Ron Wilson.
Speaker 1 (31:31):
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(31:54):
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Speaker 4 (32:00):
Gary Salvin Here for Rotor Ruter Plumbing and water clean up.
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But did you know they also are a full service
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Speaker 1 (32:23):
That's the name and the way you go troubles down
the drain. Welcome back here in the garden with Ron
(33:10):
Wilson again that toll free number eight hundred eight two
three eight two five five. Talking about yardening, don't forget
coming up top of the hour, our good friend Olivia Carrill.
She wrote the book Bees in Your Backyard, one of
the best. It's a great book and you can just
take this book around with you in your backyard and
try to identify all the native or wild bees that
are out there. It's unbelievable. You learn a lot. It's
(33:31):
of great read as a matter of fact, just to
sit down and go through it all and realize all
the and this doesn't recognize all of the native or
wild bees that are out there, but it's a great one.
But she's going to be hosting a really cool workshop
here in Ohio next weekend. We're going to talk to
her about that as well. Also want to remind you
about our website, Ron Wilson online dot com. I didn't
(33:54):
get to mention this real quick. Then we'll go to
the gardening phone lines. Our plant of the week this
week is hibiscus. And if you said, when I said
high biscus, which one, I give you double thumbs up there,
because you know the same thing. Somebody says, I got
a question about my hibiscus. My first question is what
type of high biscus, Because basically there's three types of
(34:14):
high biscuits that we use in our area, and you're
probably yours as well. Tropical high biscus, which is not hardy,
but probably one of the best bangs for the buck,
for in a container on the patio or whatever. For
all summer color. Tropical high biscus with those wonderful colors
is absolutely outstanding. But that's not what we're talking about today.
We're talking about perennial hibiscus, with those huge dinner plate
(34:38):
type flowers and those stocks the stems die back over
the winter. And then we're talking about the woody hibiscus,
probably commonly known to you as Rose of Sharon, which
is a hardy, woody shrub and one of the only
shrubs that truly flowers all summer long. And you may
be saying, okay, I remember my neighbor planning rosa sharing
(35:00):
and those things are coming up everywhere. You're right, many
of the varieties will also seed very heavily and seeds
will pop up everywhere, and you're dealing with all those
little bit baby Rosa sharans. Don't let that deter you,
because there are rows of sharing available on the market
today that are either sterile, no seeds, or very light
(35:23):
when it comes to seeds, and all you have to
do is snip off the flowerheads when they're done, if
it looks like it's going to form a seed, and
throw them away before the seeds form and fall on
the ground. But there are quite a few varieties that
your local independent garden centers probably have at this stage.
Are many of the newer varieties that are out there,
a few of the older ones as well that are
(35:45):
either sterile or like I said, produce none or very
few seeds at all. Some of the older ones Diana Aphrodite,
Minerva Helena out there that are very very low in
seed production. One called sugar tip doesn't produce eed. And
you've got all the other ones, the satin celaries series,
(36:06):
the polypetites, the Chiffon series, that purple pillar. So you
have selections that will not seed. So don't let the
roses Sharon name turn you off from planting these. And
you can find these in shrub form. Some are more
of a dwarf bush form, and you'll find them in
that patio tree form that I was talking about earlier,
(36:26):
that you need to keep steaked for a while so
they don't break off with the wind. But take a
look at it. Go to Ron Wilson online dot com
and look at both the rose of Sharon and the
perennial hibiscus. My gosh, the perennial high biscus. So many
colors out there, the foliage colors and the flower colors.
It is crazy. Great great shows for you in your
(36:49):
perennial gardens. And June, of course is gardening month to Massachusetts.
We shall go. Chris, good morning.
Speaker 6 (36:57):
Good morning, good morning. Run How are you today.
Speaker 1 (37:00):
Chris, I'm doing great. How about yourself?
Speaker 6 (37:02):
Excellent? Thank you always a great show.
Speaker 1 (37:05):
Thank you, sir. Are you guys getting this supposed to
get this ninety degree stuff? Yes we are, okay, just
want to make sure we could share it with you.
Speaker 6 (37:13):
I tell everybody it ain't slowing.
Speaker 1 (37:16):
That's true, that's true, but that's how I look at it.
But you know the one I always say, you can
put a coat on, but you can't take your clothes off.
That's it kind of can But anyway, what can we
do for you, Chris.
Speaker 6 (37:31):
Well, I was getting ready to fill up some of
my beds with some new moulch. Yes, and I'd really
like to dig up and chop up and transplant my irises.
Speaker 8 (37:43):
Before I do that. Yes, just so that I'm kind
of one and done. I'm guessing it's not a great
time a year to be doing it, but I was
just checking to see if I'm going to kill everything
or if I'm going to be okay.
Speaker 1 (37:57):
I don't know that you would kill them, you know.
It's almost like this bring flowering bowls. We try to
give them about six weeks after they're done flowering before
we would start to mess with them. So typically digging
in dividing iris happens in July and early August, mid July.
Typically early July mid July, so you're you're very close.
So if anything at all, Chris, you may be a
(38:19):
couple weeks early. But I personally, if you're going to
do that and you need to move them, I wouldn't hesitate.
I'd get in there and dig them up, cut them
back just like you normally would. So the foliage is,
you know, six to eight inches above the tubers, and
divide and replant. Make sure you stick with them as
far as watering, and I think you'll be fine. If
it would affect anything at all, Chris, I would say
(38:40):
it may affect whether how much they flower next year,
but other than that, I don't think you're going to
lose them.
Speaker 6 (38:47):
Thank you so much. I really appreciate it, all right, Chris.
Speaker 1 (38:50):
Good good talking with you, and stay cool next week
I tell you it's going to be a hot one.
Speaker 6 (38:55):
Thank you as always.
Speaker 1 (38:56):
All right, take care and again our number eight hundred
eight two three eight two five. I've talked about yarding, okay.
Coming up at the top of the hour, we've got
which I told you earlier. We've got the bees in
your backyard, Olivia Carrill, and we've had her own before.
She's a wonderful person, knows are she knows her wild
bees and putting on a great weekend workshop here in
(39:17):
Ohio that you might be interested in as well. We'll
find out more about that and what she's found so far,
any new species out there, wonderful book. I can't can't
stress it enough. The bees in your backyard in the meantime,
you and me talking yarding, And I'm gonna step on
my soapbox here for just a moment, if you don't mind.
I have several things and I don't know. As I
(39:37):
get older as a gardener, I think some things I
read sometimes and I try to reason through the whole
thing and reread it and try to figure things out,
and sometimes I just don't get it. And I also
when I you know, AI and photoshopping. Photoshops has been
around forever, but AI and how did you know? You've
(39:58):
got to be careful using it. I'm all for AI.
I think it's great if you use it properly and
know how to use it and can verify everything. I
think it's wonderful. But I have had If you remember,
about a month and a half ago I talked about
there was a rash of on Facebook or Pinterest or
somewhere I don't know, but out there about the begonias,
(40:19):
these rigor bogonias that had foliage that looked like butterflies,
and they were purples and pinks and all of that,
and folks wanted to know one is why don't garden
centers handle these? And you know, are you familiar with
growing them? And I think they're sold from growing from seed,
And I think the question that the thing you throw
back at folks is if you don't see them in
(40:40):
local independent garden centers or in a florist or places
that sell flowers, then that kind of ring a bell
like maybe there's something about these and if they're going
to sell them to you only by seed, that really
throws a ringer out there for me. And come to
find out these are not true. It's a scam. And
you know, you can go to AI and say, you know,
(41:02):
draw a picture, create a picture of a Rigor bogonnia
with flowers that look like blue butterflies on top, and
that it can do that, and it's great. But there
are companies out somebody out there doing that and charging
you're sitting away and they'll send you seeds back, probably
rigor Bogoonia seeds. Good luck with that, but it's not true.
It's all rice to scam. They don't exist, they don't
(41:25):
grow well. In the last two or three weeks now
we're seeing the ones with the have you seen this
one with the colorful variegated hosta leaves that are white
in the middle and then they're I'm talking fire engine
red around the edges. Fire I mean it's fire engine red, orange, purple, yellow, blue.
(41:49):
I mean, these colors are unbelievable. And guess what, they
are not believable. It's a scam. And again, these aren't available,
and that's why you don't see them anywhere. That's why
they're not in garden centers anywhere. It's not for real.
This is all made up. And they'll sell you seeds
and look at some of the seed packs, says, whatever
(42:11):
you buy these hostas for you'll get between eighty and
five hundred seeds. Say what, and a couple things. Real
quick hostas are typically not grown from seed by growers
because they don't come true to seed. So the seed
you plant in the ground isn't necessarily you're not going
to get the same seed as the hasta that came from.
(42:32):
They all can vary. They're all separated and divided and
grown by division, all right, that's the way they do
that to make sure it's the same hosta that you're
getting from the parent plant. And two, growing hosta from
seed is really really hard if you can get them
to come up at all. All right, So again, this
(42:53):
is a scam. And I know two or three people
that have already bought the seeds and gotten packs of
seeds for a plant that doesn't exist. So you know, again,
check your sources, Check with your local independent garden center,
check with your local let me know and we'll try
to verify for you. If these really too good to
(43:15):
be true plants that you see on the internet, are
truly too good to be true, and those colorful hosses
are too good to be true, it's not for real.
It's a scam. Eight hundred eight two three, eight two
five five is a number coming up next. Olivia Carrill
Here in the Garden with Ron Wilson. Help.
Speaker 3 (44:06):
So let's do it yourself, gardener at one eight hundred
eight two three talk You're in the garden with Ron Wilson.
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilsoner personal
yard boy talking about yarding. And as I promised, Oh
she is back, and who am I talking about? Well?
She is our ccp CMH Award winning syndicated journalist. She's
a member of the Herb Society of America, Appalachian herbal scholar,
(00:56):
motivational speaker, regular contributor on Sacred Heart Bread and on
our show at iHeartRadio, as well her website about eating
dot com. She just learned how to use an Alan
wrench this week. She is so excited, Ladies and gentlemen,
the one, the only Rita Nader hikenfed So what did
(01:21):
you get to use the Alan ranch on?
Speaker 2 (01:24):
Well? And all the things that I have learned through
the years, food wise, medicine wise, home wise, and Alan
wrench never fit into that plan. But what happened was
our front entrance doorknob fell off. And it's sort of
a complicated one. It's not just the round knob, it's
(01:44):
goot handles and such. So Frank said, I'm going to
show you how to fix a doorknob. Don't ask me why,
But anyway, so he tells me go out in the
go out and get an Alan wrench. I didn't even
know what it was. It's like shape, like a seven
or something. Anyway, yes, yes, well anyway, long story short,
(02:07):
he has them all over the place, so we had
to borrow some from our neighbor because, as you know,
different sizes fit different. Anyway, we found it, I learned
how to use it, and you know what, mister Wilson,
it's okay if I never have to use it again.
Something to learn.
Speaker 1 (02:28):
Those are kind of hard to get to behind the
knob where it holds onto the post, so that's why.
That's why they had those, so you can reach back
in and then put that down in there and sink
it down and all that stuff. But yeah, so good
for you. Now you're not Alan Rinch. And the reason
he showed you how so he doesn't have to get
up and fix it exactly. That's why he's my hero.
Speaker 2 (02:53):
Oh well, let's get back to the garden outside. That's
my area.
Speaker 1 (02:57):
Okay, Well it's first of all, let's look at your recipe,
which happens to be a little bit of a freezer
jams with wild berries.
Speaker 2 (03:04):
Yeah, you know, my favorite is the cooked jams of course,
because those are shelf stable, but a lot of people
don't go for that just time wise and storage wise.
So the freezer jams are a great way to really
make lovely jams out of seasonal fruit. And strawberries are
in season now, so I made a strawberry freezer jam
(03:27):
and then mixed berry. I had the wild berries, the mulberries,
and the black raspberries enough to make a batch. Basically,
it's sugar, pectin, water, lemon and lemon juice, and you
smash the berries and then you put you put sugar
in there, and then you mix some water and pectin
(03:49):
and a little lemon juice and bring that to a
boil and you just pour that over the berry sugar
mixture until it dissolves, and then you let it set
a while so that it actually sets into jam, and
you just stored in the fridge or freezer. The fridge
several months and the freezer up to a year. It's
really nice because the color is very pretty, and it's
(04:10):
something the little ones can do because there's really no
cooking involved. So a good way to teach them if
you're going out foraging for berries or if you have
a berry patch or farmer's market. And then I always say,
in the winter you have summer in a jar or
don't you think?
Speaker 1 (04:25):
Yeah? And do you do mulberries by themselves or do
you find yourself mixing them with other berries?
Speaker 2 (04:30):
I mix them because you know, we have two mulberry
trees that sprouted up wild. But their flavor is very mild.
It hard to describe. My grandkids said it takes out
of the like between a blueberry and a raspberry. So
the flavor is very mild. So I usually mix. I'm
sure you could use them as is, but yeah, this
(04:53):
is the time of year when especially some of those
wild berries are abundant, so go.
Speaker 1 (04:58):
For it now. You also so mentioned that, in course,
strawberries fall into that category as well. You mentioned something
about if you don't like the seeds as especially black
raspberries or blackberries can be very seedy. If you don't
like those strain that strain themount after the purring, how
do you do that?
Speaker 2 (05:14):
Well, I have an old fashioned food mill. You could
put them through a sieve and just sort of smush
them through. But you know, the seeds are fiber, and
you're right about blackberries, they really are very seedy, so
it be wise to get some of those out. But
if you don't, it's okay. It's just that you'll have
a little more fiber, So no big deal either way.
Speaker 1 (05:36):
Do what you like my aunt used to make. My
aunt used to make the best BlackBerry cobbler.
Speaker 2 (05:43):
Gosh, you know that's so old fashioned. And what we're
finding funny that you said that. At the local fairs,
you know, the county fairs, in the pie category. The
last two years, cobblers have been really really popular in
those old fashion some ones like your aunt made. To me,
those are the best.
Speaker 1 (06:03):
She used that she would do that. She used like
the Dutch oven, cast iron, and then she would do
like biscuits in the homemade biscuits, and oh my gosh,
and then the blackberries and whatever she did to make
that h was outstanding. And Audrey, now my mouth was watering.
Can you do that?
Speaker 2 (06:23):
Yeah, mine's watering too.
Speaker 1 (06:25):
Make us some BlackBerry cobbler.
Speaker 2 (06:27):
I could, And I can even top them with biscuits
and then have all that good juiciness.
Speaker 1 (06:31):
Below it's peach cobbler at the Wilson House. This week,
the peach truck came through. Uh Steve Rose and all,
and the carol Bottle huge bost We've had more peaches
this week. Our house smells like a peach grove. It's
it's actually I love it. His peaches are my favorite.
But the peach cobbler again one of my most favorites too.
Speaker 2 (06:51):
Oh yeah, and the peach trucks. That's right, my friends
Bob and Burke down the road went down to the
docks and got some peaches. Not the priest but really good.
Are they the peach trucks from the Carolinas or Georgia Georgia?
Oh okay, okay, I don't think we all know that
we've gotten those yet, but so those are in our area,
(07:12):
so I better get on the stick then huh.
Speaker 1 (07:14):
Yeah, you can go on their website, so just Peach
Truck Tour and they usually have two stops everywhere that
they go. But Steve Rose, I don't know if you remember,
we had Steve On, the guy that owns that, on
our show when the first started because he and he
did it for his wife who was from Michigan and
he convinced her to move to Uh. He wanted to
(07:36):
sit on the front porch and eat a fresh peach,
so he convissered to move south, but they wound up
in Tennessee, not in Georgia. And he was from Georgia
and worked on a peach farm, and anyway, they would
go to Georgia and bring back peaches, and then all
their neighbors wanted them, so they bought invested in a trailer,
and then they started selling peaches to all their neighbors.
(07:57):
And then this idea clicked, and that's where the peach
truck tour started. Today it's all semis fresh pick. They
pick them on Sundays, put them in the crates on Mondays,
ship them out. It's unbelievable. But anyway, they're outstanding, and
our whole week has been peachy.
Speaker 2 (08:13):
That sounds good.
Speaker 1 (08:14):
Let's take a quick break. We come back. We will
talk about what's going on and Rita's garden that I
just saw a picture where she was doing some tilling,
but I won't tell you, well, I will when we
come back. I'll just save it for that. Here in
the Garden with Ron Wilson, dream.
Speaker 3 (08:30):
Tom or not Ron can help at one eight hundred
and eighty two three talk and they says in the
Garden with Rod Wilson.
Speaker 4 (08:54):
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Speaker 1 (11:38):
Welcome back. You're in the garden with Ron Wilson. Remember
who I am? Uh time for part two of our
you Urberly Experience with of course, our herbal expert Rita
Nator Hikenfelder website about eating dot Com got a picture
this week and it said all I can see was
the Rota tiller the soil and somebody with just socks on,
(11:58):
and said, just finished chilling garden.
Speaker 2 (12:02):
That you did.
Speaker 1 (12:03):
We do not recommend tilling your garden and your sock feet.
Speaker 2 (12:08):
That is absolutely right. And you know I've actually improved
because I used to till it there fat I felt
so good.
Speaker 1 (12:17):
But I remember you saying, well, now I put my
socks on.
Speaker 2 (12:22):
Okay, yeah, not recommended, I know, but you know I
know my soil very well, and I have to say,
it just feels.
Speaker 1 (12:31):
And you know what, if it makes you feel good,
go for it.
Speaker 2 (12:36):
Yep. And and it's safe where I'm at. But I
know we're not allowed to recommend it, but that's what
I did. And I sent you a picture because I
thought you might enjoy being a country boy yourself.
Speaker 1 (12:47):
Oh I laugh. There's no doubt, and you're right, there's
not the better of running through that tilled soil. I
told you my sister and I used to run after
a rain between the corn rows.
Speaker 2 (12:56):
You know, the kids down the road, that's what they do,
and they call it. They just have like little races
and you did that too, simple simple pleasures.
Speaker 1 (13:04):
Oh my goodness, had a great time talking with Rita
Ikenfeld again about eating dot com. So as we look
out into your garden right now, I've had a lot
of folks complaining about their basil this year. It's been
a kind of a more even more, a lot of
rainfall in some areas, cooler temperatures, basil not necessarily performing
all that well.
Speaker 2 (13:25):
Yeah, the rain and the cooler temperatures really affect the
growth of basil, and you get sometimes a little of
that downy mildew, and sometimes the leaves get a little
yellow or even dark. But right now, with this hot
weather coming through, the basil should drive. Matter of fact,
I mentioned to you earlier, I'm already pruning the sweet
(13:47):
and the Genovese basils, not the lemon and the holy basils.
But all of a sudden they've taken off, but they
always seem to have a slow start, at least in
my Arab garden. And I also plant some in between
my tomatoes, the rows of tomatoes, because I think they,
you know, make for a healthier tomato. And then you've
got your tomato basil salad right there ready to pick.
Speaker 1 (14:10):
I planted my mom's the tomatoes and they're looking out standing.
She had a tree taken down on their decks so
they always had filtered sun and now their full sun
and they have just exploded. I mean, they look absolutely outstanding.
But we were out of the bouquet basil, so I
didn't plant any basil at the basil those this year
kind of missing.
Speaker 2 (14:27):
Oh my gosh, that's a good one.
Speaker 1 (14:29):
Yeah, like it. So the basils looking good. I understand
I should come out and stop by your garden because
is it true your chives are now starting to flower.
Speaker 2 (14:39):
Oh yeah, that's yeah. And you can just nip and
eat because I know you love, love, love the child flowers,
the onion chives, the purple, pinkish bluish child flowers. They make,
as I've said before, lovely vinegar or just topped in
your salads or baked potato. And you know, as a
member of that onion family, they're good for your heart.
(15:01):
So stop out and you can just tiptoe through the
herb garden and just eat.
Speaker 1 (15:06):
All you want, pick all the onions. I tell you what.
And you know what always amazed me when you and
I were giving workshops the Big Show starring Rita Hikenfeld,
and I was kind of there to fill in and
when we would talk about the onion chai flowers and
me eating them, and there you can see the look
on people's faces like seriously, I know, I know, until
(15:27):
you try it, then it's like, oh my gosh, that's outstanding.
Speaker 2 (15:31):
Well, I think too with the flowers of herbs, to me,
the sugar travels up the plant, and so I think
always the flowers are a little more mild tasting than
the leaf. And people don't realize that you can eat
the flowers. Of course you can so. And what you
can do too when you're pruning, Just prune a bunch
(15:52):
of different herb flowers and put them in a bowl
on the counter in the kitchen, and you've got a
great mixed herbal blend. And if it dries up, it's
even better. Put it in a jar and keep it
away from heat and light, and you've got a great
herb blend for winter too.
Speaker 1 (16:06):
Well. I like taking that flower and just crumbling it up,
so not just leaving a hole, but crumbling in the
salad so you get a little, just a little hint
of that flavor through your salad on every bite. Was
just outstanding. Talking with Rita Hikenfelder website about eating dot com,
talking about herbs and flower, a lot of flowering. A
lot of herbs that do flower are great pollinator plants time,
(16:28):
and of course lots of good color as well, blues
and purples. And I understand you've got some good color
in yourb garden right now.
Speaker 2 (16:34):
Oh yeah, the perennial savory. It's got beautiful bluish purple flowers.
And my old fashioned stage was a little bit some
of them were a little bit later and flowering, and
they're they're really flowering now. And then the false blue indigo,
it's that bit Baptisia that I grow, and I put
that in the home area of the garden where I
(16:58):
have like home remedies and such, because it makes up
it's supposed to be reminiscent of the Shaker blue and
to go die. But that makes such a beautiful plant too,
So got lots of blues. And then the time is
not blue the flowers, but oh my gosh, the native
bees are all over it. And later we're going to
(17:20):
go to the bee hives and pull out some of
the honey because it's that time of year, so I'm
excited about that too.
Speaker 1 (17:27):
Yeah. The Three Stingers up in Columbus sent me some
video yesterday. Nina had broken open one of the hives
there and it was just loaded with honey. I could
not she could. I think she was kind of surprised
as well. I mean it was loaded. It was My
mouth was watering looking at that sound.
Speaker 2 (17:45):
That sounds good and that's what we're going to hopefully
get today. So and it's a good time of year to,
you know, to take the honey off too, because you
got to be careful as far as you know, when
you take that honey off, to make sure the bees
are thriving. But boy, they're thriving right now.
Speaker 1 (18:00):
Absolutely. And again the perennial herbs like time. It's okay
to let those flowers. It's a kind of a is
that a white one the one you have or those
white Yeah?
Speaker 6 (18:09):
Yeah, yeah, it's okay.
Speaker 1 (18:11):
Yeah, it's okay to let them flour. It's fine. They
doesn't hurt the plant, and the pollinators absolutely love it.
So it's okay to let those do that.
Speaker 2 (18:21):
That's what I'm doing. And then the mint I told you, Yeah,
oh really wonderful and an old bird bath and they're
just climbing all and trailing all over the place, really
pretty and so aromatic. And then the peppermint keeps the
ants away, so you know, double.
Speaker 1 (18:39):
Duty keeps the ants away.
Speaker 2 (18:42):
Yeah, peppermint does.
Speaker 1 (18:43):
All right, I'm writing it down peppermint. And one last
we got about a minute ago. Is it true about
the jewel weed, like when you get a burn or
you're scratching from poison ivy and all that, you can
use that for that.
Speaker 2 (18:57):
Yeah, jewel weed is it usually grows near poison ivy
and it's growing right now. I don't have any flour yet,
but it's that orange sometimes yellow, beautiful flower. And the
thing is, if you crush a few jewel leaves if
you're in poison ivy, it will help counteract that. So again,
(19:19):
nature's medicine cabinet right at your feet. So yeah, as
long as you identify it again, making sure what you're picking.
It's like plantain is everywhere right now, and if you
get like an insect sting and there's some plantain around,
you can make a spit poultice. Mister Wilson, just chew
a little bit of the leaf, get it wet and
smear it on that sting and it will help take
(19:41):
the sting away and draw the poison out. So there's
lots out there you can use. But as you and
I always say, make sure you know what you're ticking.
Speaker 1 (19:50):
Dan laughed when you said that, what a spit pults poultice?
Speaker 2 (19:56):
Yeah.
Speaker 1 (19:57):
I think my grandfather, because I get stung by jackets
one time, big time. He took a chewing a leaf
of tobacco and chewed it and then packed that on
top of there as a poultice.
Speaker 2 (20:08):
Yeah, you know that's that probably worked too. And when
I said the word spit and poultice, that's what I
was thinking, the old timers with their tobacco spit poultice.
Speaker 1 (20:17):
I love it. Yeah, Rita hiking felt always a pleasure.
Again her website about eating dot Com. Tell mister Hikenfeld,
we said, hello, have a great weekend.
Speaker 2 (20:24):
I will, and I'll talk to you soon.
Speaker 1 (20:26):
All right, Rita Hikenfeld again about eating dot com quick break,
we come back. Phone lines are open for you. It's
eight hundred eight two three eight two five five here
in the garden with Ron Wilson.
Speaker 3 (20:44):
Landscaping made easier with your personal yard boy. He's hit
in the garden and he's Ron Wilson.
Speaker 4 (21:07):
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Speaker 5 (21:36):
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Speaker 1 (22:54):
Talk at your gardening at eight hundred and eight two
three eight two five five, Good morning, I am Ron Wilson,
your personal yard. And then fun talking with Rita. She
is just one of the nicest ladies you'll ever meet
out there. I've had the privilege of working with Rita
and Buggy Joe Boggs since the early nineties. We've all
three been good friends for all that time, and they
just had so much fun together.
Speaker 7 (23:15):
That half an hour you talk to Rita always goes
by very fast.
Speaker 1 (23:17):
It does, and she's always she is so much fun,
and it just she and I give a lot of workshops.
They're used to kind of cut back on it now,
but it used to give a lot of workshops together,
both from the garden to the kitchen. We do cooking
classes and just always so much fun and everybody just
everybody loves Rita. I've always said that. But she's just
nicest person in the world, one of the nicest ladies
(23:39):
in the world. And mister Heickenfeld, super nice guy. He
is my idol and American hero.
Speaker 7 (23:44):
So there, and Buggy Joe is the craziest person.
Speaker 1 (23:46):
Buggy Joe is all over the board, yes, and that's
why we love Buggy Joe Boggs as well. So and
Dan Gleeson can just walk in and touch a computer
and make it work, right. I could not get the
scrol I'm gonna say it right now. I could not
get the screen to come on this morning. Somebody shut
it all off last night or something happened, I don't know.
And two of us could not get the screen to
come on.
Speaker 2 (24:06):
Yeah.
Speaker 7 (24:06):
You even text me while I was driving and I said, well,
I bet somebody turned it off.
Speaker 1 (24:09):
I did everything. I turned it off, turning on. I
adjusted the wires in the back, we turned the hard
drive off and on everything. Couldn't get it to come on.
Dan walks in and this is we both said. The
guy that was out and Mac Gary Jeff Walker said,
you watch. Dan's gonna walk in here and just touch.
It'll come on. Dan walks in, looks at it, turns
the screen sideways, and it came on.
Speaker 7 (24:30):
I turned the screen sideways, checked the cave, he did
a couple of things, held the power button down for
five seconds, did exactly He.
Speaker 1 (24:36):
Did exactly what we did, and it came on. Yeah,
and I said, that's I'm I'm upset. Dan's got that
touch though, you gotta probably with a system, Dan can
fix it about gus, give him a few seconds, you'll
figure it out.
Speaker 7 (24:50):
I took about ten seconds totally.
Speaker 1 (24:52):
Yeah, I know. And then you smiled at it, grint
on your face.
Speaker 7 (24:57):
Hey, I was just happy it actually worked when I
did it.
Speaker 1 (24:59):
You got it, you got you knew you were going
to fix it. Actually, yes, Anyway, stuff like that scares
the heck out of me. I get in panic mode.
I'm afraid I'm gonna push the wrong thing. Anyway, Thank
you for fixing it. Talking you at eight hundred and
eight two three eight two five five. Don't forget our website.
It's Ron Wilson online dot com. As well another I'd
always try to save and make notes of some of
(25:19):
my emails because it's usually very timely gardening questions as well.
This week I got a couple of emails, and it
typically happens about now where somebody takes pictures of the
lower part of their tomato stems, tomatoes finally starting to
come on, and by the way, talking about my moms
and the containers, and they are looking great. I mean
they are coming on. The tumbling tom which is the
(25:41):
the determinant, the small one gets about twenty four inches
high and wide. Do them in hanging baskets and a container,
don't do them in the ground. Small cherry tomatoes red
and yellow, although you can't find the red seed anymore
for some reason. Uh, just produces. And I'm not kidding
when I say this. Thousands of cherry tomatoes for a
four or five week period and it's done. It's all finished.
(26:03):
But by the time those are done, her regular cherries
are starting to come on on the indeterminate varieties. Oh
and by the way, my big dwarf tomato absolutely outstanding.
That's a cool The plant itself is unbelievable. I can't
wait to see what the tomatoes are gonna be like.
But point being is, one of her tomatoes has already
(26:23):
developed the leaf spot and I didn't look close enough
to see if it's septoria or early leaf blight, but
they're pretty close to each other. But it's starting at
the bottom, so we're gonna pick those off. I don't
want to spray with a funge of size, so we'll
try to write it out. It should be okay, But
those are starting to show up. But what I'm getting
the pictures of are the lower part of the stem
(26:45):
right where it comes out of the ground up about
six eight inches maybe higher than that. And if you
look at it, it's got all these nodes all over it,
sticking out like wartz all over these things, and it
looks kind of scary. And they all have it for
the most part, are worse than others. But there are
these little warts sticking out up and down the stem.
And the question is what is this? Is it going
(27:06):
to kill a plant? What do I do to get
rid of it? Blah blah blah, and what it is.
They're roots that would have come out and grown had
that tomato even been planted deeper than what it's already planted.
And they do that on purpose. So they have some
of those they never develop into anything. They just kind
of swell out and they just sit there on the stem.
(27:26):
And that's why, you know, sometimes we talk about planting
those tomatoes deeper and take advantage of all that root
system so that they are able to take in more moisture,
et cetera, et cetera. But that's a very common, very
natural thing happening. It's a root that just doesn't take off,
It just sits there in it will nod and it'll
(27:47):
bump and there's a whole bunch of them up and
down the stem, so it looks like it's got a
gall or something, but it doesn't. It's very common. So
if you go out today and you look at your
tomatoes and those are at the bottom of the stem,
that is what That is very very common, So keep
that in mind. Also, a lot of emails this week
talking about with the heat coming up, starting to see
a few weeds pop up here and there in the lawn.
(28:08):
Can I still use a weed killer to go after
those weeds with the higher temperatures and as we go
into the summer season, yes, you can. That's where spot treating,
where you just go after the particular weed itself, is
very important. Don't spray the whole yard, just spot treat.
Read the label before you apply it because most of
(28:29):
those you don't want to apply. Once it reaches about
eighty to eighty five degrees. You can apply them early
in the morning so they you know, and and and
again if it gets really hot stays hot, you might
want to be cautious there. And the other question always
comes up, Can I mow when I treat for the weeds?
(28:50):
Can I treat for the weeds right after I mow.
Can I treat the weeds and then mow. When's the
best time to do that? You want, you really want
as much foliage as you can to get the weed
killer on the foliage as much as you can to
be absorbed into the plant. So either do it two
or three four days before you mow, or wait three
(29:12):
or four days after your mow and then treat it.
But don't treat it right after you moa right before
you mow. You're really doesn't work very well that way.
And one of the drawbacks about applying a weed killer
when it's really hot out, there's two things here, and
I learned this from doctor Dave Gardner at Ohio State University.
That one is you have to watch the getting too
(29:33):
hot and causing other problems. But the other thing is
if it's really warm out and you spray on a
water soluble broad leaf weedkiller on the weed and it
dries really quickly because it's so warm, you don't get
as much penetration into the foliage versus having the temperature
cooler and taking longer for it to dry on the plant.
(29:56):
Never thought about that, So there's you know you've got
a couple of things why you would it at a
cooler temperature. But again read the label spot treat only.
We're not looking to feed the lawn now. The other
question was about mowing. Somebody said, you know now that
it's gonna be hot next week, should I not mow
and let our lawns sit for the next week or so?
(30:16):
It's already starting to get a little bit tall. My
answer was no, mo, definitely mo. Keep mowing on a
regular basis. Always want to mote as high as you can,
you know, three three and a half inches, and if
it's time to mow where you never remove more than
a third of the grass blade each time you mow.
Mow it. I don't care. You know you mow it.
You want to keep it, Keep that mowing height and
(30:40):
removal of the blade consistent, and throw those back into
the turf. So, yep, you're gonna still mow it as
we go into the heat. Shouldn't bother the grass at all.
If it's good and healthy, you should be fine. Keep
it at that three to three and a half inch height,
you should be good to go. But again, remember never
remove more than the third of the blade each time
you mow, so a couple quick tips there for you.
(31:00):
Take a break, come back. Phone lines are uping for
you at eight hundred eight two three eight two five five.
Here in the garden with Ron Wilson.
Speaker 3 (31:08):
Landscaping lad easier with your personal yard boy. He's in
the garden and he's Ron Wilson.
Speaker 1 (31:31):
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(31:54):
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Speaker 4 (32:00):
Gary Salvin Here for Rotor Ruter Plumbing and water clean up.
They've been unclogging America's sewers and drains since nineteen thirty five.
But did you know they also are a full service
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Speaker 1 (32:23):
That's the name and the way you go troubles down
the drain. Welcome back here in the garden with Ron
(33:10):
Wilson again that toll free number eight hundred eight two
three eight two five five. Talking about yardening, don't forget
coming up top of the hour, our good friend Olivia Carrill.
She wrote the book Bees in Your Backyard, one of
the best. It's a great book and you can just
take this book around with you in your backyard and
try to identify all the native or wild bees that
are out there. It's unbelievable. You learn a lot. It's
(33:31):
of great read as a matter of fact, just to
sit down and go through it all and realize all
the and this doesn't recognize all of the native or
wild bees that are out there, but it's a great one.
But she's going to be hosting a really cool workshop
here in Ohio next weekend. We're going to talk to
her about that as well. Also want to remind you
about our website, Ron Wilson online dot com. I didn't
(33:54):
get to mention this real quick. Then we'll go to
the gardening phone lines. Our plant of the week this
week is hibiscus. And if you said, when I said
high biscus, which one, I give you double thumbs up there,
because you know the same thing. Somebody says, I got
a question about my hibiscus. My first question is what
type of high biscus, Because basically there's three types of
(34:14):
high biscuits that we use in our area, and you're
probably yours as well. Tropical high biscus, which is not hardy,
but probably one of the best bangs for the buck,
for in a container on the patio or whatever. For
all summer color. Tropical high biscus with those wonderful colors
is absolutely outstanding. But that's not what we're talking about today.
We're talking about perennial hibiscus, with those huge dinner plate
(34:38):
type flowers and those stocks the stems die back over
the winter. And then we're talking about the woody hibiscus,
probably commonly known to you as Rose of Sharon, which
is a hardy, woody shrub and one of the only
shrubs that truly flowers all summer long. And you may
be saying, okay, I remember my neighbor planning rosa sharing
(35:00):
and those things are coming up everywhere. You're right, many
of the varieties will also seed very heavily and seeds
will pop up everywhere, and you're dealing with all those
little bit baby Rosa sharans. Don't let that deter you,
because there are rows of sharing available on the market
today that are either sterile, no seeds, or very light
(35:23):
when it comes to seeds, and all you have to
do is snip off the flowerheads when they're done, if
it looks like it's going to form a seed, and
throw them away before the seeds form and fall on
the ground. But there are quite a few varieties that
your local independent garden centers probably have at this stage.
Are many of the newer varieties that are out there,
a few of the older ones as well that are
(35:45):
either sterile or like I said, produce none or very
few seeds at all. Some of the older ones Diana Aphrodite,
Minerva Helena out there that are very very low in
seed production. One called sugar tip doesn't produce eed. And
you've got all the other ones, the satin celaries series,
(36:06):
the polypetites, the Chiffon series, that purple pillar. So you
have selections that will not seed. So don't let the
roses Sharon name turn you off from planting these. And
you can find these in shrub form. Some are more
of a dwarf bush form, and you'll find them in
that patio tree form that I was talking about earlier,
(36:26):
that you need to keep steaked for a while so
they don't break off with the wind. But take a
look at it. Go to Ron Wilson online dot com
and look at both the rose of Sharon and the
perennial hibiscus. My gosh, the perennial high biscus. So many
colors out there, the foliage colors and the flower colors.
It is crazy. Great great shows for you in your
(36:49):
perennial gardens. And June, of course is gardening month to Massachusetts.
We shall go. Chris, good morning.
Speaker 6 (36:57):
Good morning, good morning. Run How are you today.
Speaker 1 (37:00):
Chris, I'm doing great. How about yourself?
Speaker 6 (37:02):
Excellent? Thank you always a great show.
Speaker 1 (37:05):
Thank you, sir. Are you guys getting this supposed to
get this ninety degree stuff? Yes we are, okay, just
want to make sure we could share it with you.
Speaker 6 (37:13):
I tell everybody it ain't slowing.
Speaker 1 (37:16):
That's true, that's true, but that's how I look at it.
But you know the one I always say, you can
put a coat on, but you can't take your clothes off.
That's it kind of can But anyway, what can we
do for you, Chris.
Speaker 6 (37:31):
Well, I was getting ready to fill up some of
my beds with some new moulch. Yes, and I'd really
like to dig up and chop up and transplant my irises.
Speaker 8 (37:43):
Before I do that. Yes, just so that I'm kind
of one and done. I'm guessing it's not a great
time a year to be doing it, but I was
just checking to see if I'm going to kill everything
or if I'm going to be okay.
Speaker 1 (37:57):
I don't know that you would kill them, you know.
It's almost like this bring flowering bowls. We try to
give them about six weeks after they're done flowering before
we would start to mess with them. So typically digging
in dividing iris happens in July and early August, mid July.
Typically early July mid July, so you're you're very close.
So if anything at all, Chris, you may be a
(38:19):
couple weeks early. But I personally, if you're going to
do that and you need to move them, I wouldn't hesitate.
I'd get in there and dig them up, cut them
back just like you normally would. So the foliage is,
you know, six to eight inches above the tubers, and
divide and replant. Make sure you stick with them as
far as watering, and I think you'll be fine. If
it would affect anything at all, Chris, I would say
(38:40):
it may affect whether how much they flower next year,
but other than that, I don't think you're going to
lose them.
Speaker 6 (38:47):
Thank you so much. I really appreciate it, all right, Chris.
Speaker 1 (38:50):
Good good talking with you, and stay cool next week
I tell you it's going to be a hot one.
Speaker 6 (38:55):
Thank you as always.
Speaker 1 (38:56):
All right, take care and again our number eight hundred
eight two three eight two five. I've talked about yarding, okay.
Coming up at the top of the hour, we've got
which I told you earlier. We've got the bees in
your backyard, Olivia Carrill, and we've had her own before.
She's a wonderful person, knows are she knows her wild
bees and putting on a great weekend workshop here in
(39:17):
Ohio that you might be interested in as well. We'll
find out more about that and what she's found so far,
any new species out there, wonderful book. I can't can't
stress it enough. The bees in your backyard in the meantime,
you and me talking yarding, And I'm gonna step on
my soapbox here for just a moment, if you don't mind.
I have several things and I don't know. As I
(39:37):
get older as a gardener, I think some things I
read sometimes and I try to reason through the whole
thing and reread it and try to figure things out,
and sometimes I just don't get it. And I also
when I you know, AI and photoshopping. Photoshops has been
around forever, but AI and how did you know? You've
(39:58):
got to be careful using it. I'm all for AI.
I think it's great if you use it properly and
know how to use it and can verify everything. I
think it's wonderful. But I have had If you remember,
about a month and a half ago I talked about
there was a rash of on Facebook or Pinterest or
somewhere I don't know, but out there about the begonias,
(40:19):
these rigor bogonias that had foliage that looked like butterflies,
and they were purples and pinks and all of that,
and folks wanted to know one is why don't garden
centers handle these? And you know, are you familiar with
growing them? And I think they're sold from growing from seed,
And I think the question that the thing you throw
back at folks is if you don't see them in
(40:40):
local independent garden centers or in a florist or places
that sell flowers, then that kind of ring a bell
like maybe there's something about these and if they're going
to sell them to you only by seed, that really
throws a ringer out there for me. And come to
find out these are not true. It's a scam. And
you know, you can go to AI and say, you know,
(41:02):
draw a picture, create a picture of a Rigor bogonnia
with flowers that look like blue butterflies on top, and
that it can do that, and it's great. But there
are companies out somebody out there doing that and charging
you're sitting away and they'll send you seeds back, probably
rigor Bogoonia seeds. Good luck with that, but it's not true.
It's all rice to scam. They don't exist, they don't
(41:25):
grow well. In the last two or three weeks now
we're seeing the ones with the have you seen this
one with the colorful variegated hosta leaves that are white
in the middle and then they're I'm talking fire engine
red around the edges. Fire I mean it's fire engine red, orange, purple, yellow, blue.
(41:49):
I mean, these colors are unbelievable. And guess what, they
are not believable. It's a scam. And again, these aren't available,
and that's why you don't see them anywhere. That's why
they're not in garden centers anywhere. It's not for real.
This is all made up. And they'll sell you seeds
and look at some of the seed packs, says, whatever
(42:11):
you buy these hostas for you'll get between eighty and
five hundred seeds. Say what, and a couple things. Real
quick hostas are typically not grown from seed by growers
because they don't come true to seed. So the seed
you plant in the ground isn't necessarily you're not going
to get the same seed as the hasta that came from.
(42:32):
They all can vary. They're all separated and divided and
grown by division, all right, that's the way they do
that to make sure it's the same hosta that you're
getting from the parent plant. And two, growing hosta from
seed is really really hard if you can get them
to come up at all. All right, So again, this
(42:53):
is a scam. And I know two or three people
that have already bought the seeds and gotten packs of
seeds for a plant that doesn't exist. So you know, again,
check your sources, Check with your local independent garden center,
check with your local let me know and we'll try
to verify for you. If these really too good to
(43:15):
be true plants that you see on the internet, are
truly too good to be true, and those colorful hosses
are too good to be true, it's not for real.
It's a scam. Eight hundred eight two three, eight two
five five is a number coming up next. Olivia Carrill
Here in the Garden with Ron Wilson. Help.
Speaker 3 (44:06):
So let's do it yourself, gardener at one eight hundred
eight two three talk You're in the garden with Ron Wilson.
In The Garden with Ron Wilson News
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