Episode Transcript
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Speaker 1 (00:36):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, talking about yarding it as I promised.
Guess who is here? Yes, it's time for Are you
herbally experienced? You're saying, what are you urbly experienced? What
are you talking about? Well? She is our ccp CMH
Award winning syndicated journalist, Appalachian herbal scholar, member of the
(01:00):
Herbal Society of America. She's a regular contributor to Sacred
Heart Radio and our iHeartRadio as well. She's a founding
editor of About eating dot com. She's a motivational speaker,
cooking teacher. I could go on and on and on.
Ladies and gentlemen, how about a big round of applause
for Rita made her hike and feb Oh they're all
(01:25):
here today because they know it's cherry bounce day. Yeah,
hell yah, yeah, you know it cherry bounce day.
Speaker 2 (01:35):
Well, that certainly will will draw them in, don't you think.
Speaker 1 (01:39):
Yeah, anytime you have cherry bounce out there, Rita's cherry bounce,
it will draw them in. So how you doing?
Speaker 2 (01:45):
We are doing well? The gardens the RB garden, the
vegetable garden, you know, with all this rain, like you
had mentioned earlier, doing really well. We still have seems
like more dear families than ever. But other than that, yeah,
everything's growing pretty well.
Speaker 1 (02:04):
Those dark dear.
Speaker 2 (02:06):
I know. But you know what, we don't fence anything in,
so I cannot complain. So but Frank's corn is doing
amazingly well, probably the earliest crop we've had in years.
Speaker 1 (02:18):
In extremely straight rows.
Speaker 2 (02:23):
Now, don't tell you. Did you come past here?
Speaker 1 (02:27):
I didn't say anything.
Speaker 2 (02:29):
Wait a minute, wait, wait, you were going to You
said that you were going to drop off a butterfly
blue pea plant, and I said I would love to
have that, but I don't. I'm looking out now.
Speaker 1 (02:43):
It's not there. No, no, I was, oh no, no,
I just know he likes he likes straight rows of corn.
Speaker 2 (02:52):
Well they're not a straight this year because I he
administrated and I and I planted.
Speaker 1 (02:58):
Oh so there's a little bit of a bow to
on that. Yeah.
Speaker 2 (03:00):
Yeah, they're a little wavy, but you know what, you
get more production, So yeah we're good.
Speaker 1 (03:04):
Good Now, I get you good pollination that way. By
the way, I got a shout out to Tammy and
Ray Hughes in kyle Hoga Falls. They said they sent
me a picture of their container shashiito peppers and they
said that last year you and Rita got us hooked
on shashiitos and they had one long shashiedo plant last
(03:27):
year in a container. Now they have a whole bunch
of them. They love the shoshitos, so they're thanking you
for getting them hooked on shoahetos.
Speaker 2 (03:35):
Well, you know, that is such a trendy pepper and restaurants,
and it's a funny one, easy to grow. It's sort
of I don't know. They they remind me of halapenos,
but they're wrinkly looking and there's always a rogue one
in the batch. They're sort of spicy, but there's always,
As I said, if you pick ten, there's one that's
going to give you a little bit of heat. But restaurants,
(03:56):
and you have told me this because you've eaten them.
They blistered them in a hot cast iron skillet with
a little olive oil and then they serve it with
like a oh Brenets or some sort of fun sauce.
Oh yeah, I'm glad. That's wonderful.
Speaker 1 (04:09):
The sea salt on top of there. Absolutely, I just
eat the whole thing right from the bottom of stem.
I'll just pop in your mouth. One of the restaurants
would go to that. They do it. They do the
best job with it. Is they call it pepper roulette.
Speaker 2 (04:22):
Oh that's a fancy name.
Speaker 1 (04:24):
Well, because that way about it, Like you just said,
you know, every so often you might grab into a
hot one, so you're playing pepper roulette. So there you go.
All right, we're not here to talk about peppers. We're
here to talk about one of your most requested recipes,
and that would be cherry bounce. Why is that?
Speaker 2 (04:42):
Yeah? You know what with these heirloom old recipes, there's
always a story and how I can't even tell you
how many times I've told this before. One of my
childhood friends, and Rudlof's mother was one of those country
women who actually grew up in a Bourbon area much
like I did. But she carried all that country wisdom
(05:04):
with her and she would grow her own rose bushes
from like a little start and then she'd stick it
in the ground like a stem with a glass over it,
and it would root over the winter. But one of
the things she made every year she called it cherry bounce,
and in her family it was considered a medicinal. And
(05:25):
basically you have to wait for the season, which is
now for the dark sweet cherries. It's dark sweet cherries,
sugar and bourbon whisty. So basically, you take about a
pound of cherries and you take the stems off. Some
people pit them, but I don't. Some people even prick
(05:45):
each cherry so that they imfuse better. I don't do that.
I just put them in a big glass jar, and
then I'll put some what now, Mary used what she
would call them little sugar sticks. It's a crystalized sugar
on a string or on a stick, and you can
buy those. It's like rock candy, right, And she would
(06:07):
put about twelve ounces of those in her jar with
the cherries, and you can use about a couple cups
of granulated sugar or even honey in there too, And
then she'd pour in a whole bottle of bourbon whiskey,
not just plain, but bourbon, and bourbon has to be
labeled bourbon if it's made. I believe here in the
United States and oak barrels and all that where I
(06:31):
think whiskey can be made anywhere, and bourbon has to
have a certain amount of corn, like a green mixture
in it. Anyway, long story short, it wasn't an expensive bourbon,
and you just have to let that sit several months
to and fuse. And by the time Christmas comes and
you taste it as you go along, of course, and
(06:53):
by the time Christmas comes it turns into this beautiful
like a Bourgundy crystally red and it's sort of syrupy,
and then you can sip it either as a cordial
or as Mary said, good for anything that ails you.
And you think, mister Wilson, cherries have huge anti inflammatory
(07:14):
qualities and if you use honey, gosh, you've got lots
of good antibacterial qualities there as well. And then the bourbon,
I'm not sure the qualities, but it makes everything go down,
warms you to your toes, and so if you have
a cough or cold upper respiratory, I'm not saying drink
(07:35):
a whole mug of it. We usually do a couple
of tablespoons, but now it's very trendy to serve as.
Speaker 1 (07:42):
A cocktail, not as soup spoon tablespoon.
Speaker 2 (07:47):
Well, see, that's funny that you said that because growing up,
mom had no measuring spoons, but the tablespoon measure was
a tablespoon.
Speaker 1 (07:55):
Yep.
Speaker 2 (07:56):
So I bet I'm thinking you probably grew that way
grew up that. Yeah.
Speaker 1 (08:01):
Absolutely, And I think the remind folks too. You can
use you can use a top shelf bourbon or top
shelf whiskey if you want to. I mean, that's that's it.
It makes it even better as far as I'm concerned.
Or you also suggest you could use brandy or vodka.
If you prefer vodka, you can do that as well.
So you can do all of them, and believe it
(08:22):
or not, Rita even has on this recipe, which you
can find at ron Wilson online dot com. A non
alcoholic cherry bounce I do.
Speaker 2 (08:31):
And you know why because I've had a lot of
requests now as far as what the non alcoholic cherry
bounce does. You've got a couple cups of the dark
sweet cherries and you cook that those with a cup
of sugar and three cups of water, sort of smush
them down as it goes, and then you after it's done,
(08:52):
you strain it out and add a little vanilla and
lemon juice. It's a lovely cordial. Now it's not gonna
you bounce around because it doesn't have any booze in it,
but it's nice and that's usually served chilled where the
cherry bounce. You could serve it room temperature, chill warm, whatever.
(09:13):
But I wanted to make that just because there are
folks out there who love the flavor and maybe in
you know, prefer not to have the alcohol. So either
of those I think would make lovely gifts from the kitchen.
Speaker 1 (09:25):
What do you think I think I would hang on
to all the bottles myself.
Speaker 2 (09:30):
Yeah, I've got a big batch making now, so if
you happen to stop buy, you can do some testing
for me.
Speaker 1 (09:37):
Well that sounds good aster. In fact, Joe Streker said
and mentioned that he hasn't had a bottle in a while.
I know who would rather you bring the lemon lemon cello?
Speaker 2 (09:46):
You know, you know I'm gonna make him some what
I have to wait till lemons are on sale because
I use really good lemons, the thick skin lemons. So
I will do that for Joe. Yeah, I miss seeing
you guys. I don't know what happened after the pandem
make everything around, didn't.
Speaker 1 (10:02):
They went to the phone interviews all the time. So anyway,
all right, yeah, talking with Rita Hikin. Found, of course
her website about eating dot com and you'll find your
recipes also on our website at Ron Wilson online dot com.
Quick break, we come back. We're gonna walk out into
her garden, find out what's going on out there, including
Lebanese zucchini. Ever heard of it. We're gonna talk about
(10:23):
it after the break. Here in the garden with Ron Wilson's.
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Speaker 1 (13:36):
Welcome back, talking yardening, talking herbal experience with our good
friend Rita Hikenfelder website About Eating dot com. It's cherry
Bounce weekend and you can see that recipe on our
website at Ron Wilson online dot com. But now we're
going to walk out into the garden. I thought of
you the other night, Carol, and I had zucchini pasta.
Speaker 2 (13:59):
Oh I bet that you know.
Speaker 1 (14:00):
We put that on the spinner thing and spin out
the pasta out of those zucchini.
Speaker 2 (14:05):
Oh yeah, yeah, yeah, yeah, So that's right, because you
have one of those, that's what do you have like
a lemon garlic sauce with it all?
Speaker 1 (14:12):
Now? I just had the plain old spaghetti sauce I
was doctored up with basil and oregano and a little
bit more garlic. But here's the toper I always put
in there. You know what I want to say, liver,
I saute livers. Put that in it, the zucchini spaghetti
and then the sauce over the top.
Speaker 2 (14:33):
Okay, you got me there? Did you say? Tell me again?
What else you put on?
Speaker 1 (14:37):
Saw? Livers?
Speaker 2 (14:39):
That's what I thought you said, like chicken liver.
Speaker 1 (14:41):
Yeah, chicken liver spaghetti sauce, and you put that in.
It's great, But this time it was turkey livers. They're huge.
Speaker 2 (14:50):
I can't even imagine where you got those. I'll have
to try that. So did you you know where I got? That?
Speaker 1 (14:54):
Was from the Roses back at their original recipe. The
original restaurant on the west side of town used to
serve spaghetti, spaghetti liver spaghetti sauce.
Speaker 2 (15:05):
So that was an Italian Oh my goodness, it's outstanding.
Speaker 1 (15:09):
I mean, I love it. But anyway, we did the
spaghetti where you spin it out Caroke, you're on the machine,
and then the saute dad a little bit, and then uh,
like I said, put the livers in there and a
saw on top and pretty dark goods. So what is
Lebanese zucchini that mister hiken Feld.
Speaker 2 (15:24):
Is harvesting, Well, that missus Hikenfeld is harvesting. He all
he does is administrate anymore. Oh okay, but that's okay. Yeah,
it's Sometimes it's called vegetable marrow squash. Sometimes it's called
grays zucchini. It's a real light greenish gray zucchini and
it's thicker walled, sort of shorter than regular zucchini. But
(15:48):
the really nice thing is, even if it gets really big,
the skin stastes tender, and the seeds don't get huge,
and you know, it doesn't get so pulpy. But we
grew up it's what we called gouza, and it's lebonese
zucchini stuff with rice and lamb and herbs and spices,
onions and garlic and tomatoes, really delicious, and it's the
(16:12):
real name is called kusa ko usa, but when we
were little, you know how you mangle a language, we
always called it gusa with the G. So mister Wilson,
I just made it back the other day. So basically
it's zucchini squash, but it's lighter in color. And sometimes
it's called Mexican gray squash, and you'll know just because
(16:34):
it looks very light and it's a wonderful producer and
just great for stuffing. And then the inside flesh, I'll
say for zucchini breads, So we don't it's funny, we
don't use the inside flesh as part of the stuffing
like some recipes do. But it's just something summary that
we only make in the summer because of the zucchini harvest,
(16:57):
and you could certainly make it with regular zucchini too.
Speaker 1 (17:00):
I love it. I think I was going to say
I loved your zucchini bread recipe last week because you
put the pineapple in there.
Speaker 2 (17:06):
Yeah, that was different. You know, trying to find something
different for zucchini breads is sometimes a challenge. So this
year I did a blueberry and the pineapple, something a
little different, really delicious too.
Speaker 1 (17:17):
Talking with Rita hikenfounder website is about Eating dot Com.
We're out in her garden right now taking a look around.
I've noticed, I guess just because everything's growing so crazy,
that lavender has that great year this year for lavenders
and flower dill flowering, basil flowering quickly hard to keep
up with for folks that have lavender, both in the
(17:37):
landscape or in the herb garden. You know, you want
to harvest all of those flowers, and if you don't,
you want to get rid of all those like as
soon as they're.
Speaker 2 (17:45):
Spent, right oh yeah, yeah. That way the energy doesn't
continue to go into the flower in their seed, and
you know, compromises the plant. But lavender loves it hot
and dry. And the lavender of my herb guard and
along the front part where the stones are is doing
really really well and just huge. And I grow the
(18:09):
provence and the hit coat and the grosso and they
all do really really well. And in the back of
the herb garden, which has sloped, this is odd because
it's on the hillier part. I don't know. The moisture
seems to have been trapped there. Don't ask me why,
because it's on you know, at the top of the
hill and it's struggling a bit. But any of your herbs,
(18:30):
whether they're lavender or basil dill, you want to start
harvesting those flower heads off now so that you have
them fresh. Except let me back up a bit with dill.
If you want the seed, you've got to let that
get nice and brown. It's in flour now, beautiful pale green.
And then they'll develop the seeds. And when the seeds
(18:52):
start to turn like tannish brown, and if you shake
the plant just to tad, some will fall off. That's
when you harvest the seeds. You could also save those
to grow next year too, So and I do that
with my zucchini squashed too, because the lebanese squashed. The
seeds are not hard to find, but they're quite expensive.
(19:13):
So think of that when you're harvesting your herbs and
you have some basil seeds, save those for next year,
and then you're ready to go.
Speaker 1 (19:21):
Thanks. So we got about a minute ago. I noticed
that you are starting to harvest some potatoes in your containers.
What kind did you use?
Speaker 2 (19:28):
Uh? You know, I had Yukon gold that were organic
and sprouted. And I know that sometimes you always said
when you buy them from the grocery, they do something
to them and they may not sprout. But they sprouted
great and they're like fifth size. We had them the
other day, really tender, and yes, I put them in
a big container. You'll be proud of me.
Speaker 1 (19:48):
I'm always proud of you. But it is fun it's
a great way to do it. And you know, if
you don't have a lot of space, you don't have
the right soil. Growing potatoes and containers are pretty darn easy,
actually it is.
Speaker 2 (19:59):
And then you don't have to worry about spading the mountain,
you know, breaking into them. So yeah, and the kids
love to do that too. They just upend the whole
container and they go to town looking for their little
buried treasures.
Speaker 1 (20:10):
The last, but not least, you got a late planting
of cucumbers in so you have a late crop of
those as well.
Speaker 2 (20:15):
Oh and I'll be sharing some really good cucumber pickle
recipes like cloths and again, as.
Speaker 1 (20:21):
I always do, Rida Nator Hikenfelder website about eating dot com.
Always a pleasure.
Speaker 2 (20:26):
Tell mister Hikenfeld we said, low, I will he's still
lying in state, but when he wakes up, I will
do that.
Speaker 7 (20:32):
Yeah.
Speaker 2 (20:33):
A wonderful week.
Speaker 1 (20:34):
You'll have that hearty breakfast already for all right, thank you.
Coming up next to Gary Blachman from the Southern Gardener
Here in the Garden with Ron Wilson.
Speaker 3 (20:48):
Help so the do it yourself Gardener at one eight
hundred eight two three talk you're in the garden with
Ron Wilson.
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Speaker 1 (22:58):
Welcome back here in the garden with Ron Wilson Time
for a little Southern gardening with our Southern Gardener. He
is a tell you what I could go through this forever.
He's an Extension Research Professor Emeritus of Horticulture Mississippi State
uh Fellow, American Society of Horticulture Science, Great American Gardener,
American Horticulture Society. Of course, his award winning book is
one of the best out there. It's called Southern Gardening
(23:20):
All Year Long. Be sure and check it out if
you live in the northches Dad a couple of weeks
to it. You got it made. His website is Gary
Dashgroves dot com. Ladies and Gentlemen, Our Southern Gardener, Head
grower for Heritage Cottage Urban Nano Farm. Gary Bachmann called
(23:42):
him mister love of Lover, mister boombasty.
Speaker 6 (23:44):
Oh you are never gonna let me. You're never gonna
let me forget that, are you?
Speaker 2 (23:50):
Ron?
Speaker 1 (23:51):
He told me about it. As soon as I came
in this morning. I laughed out loud when I saw that.
I said, that was hilarious. Good morning, sir, Oh that.
Speaker 6 (23:59):
Was darn that darn auto fill on the phone I
had that.
Speaker 1 (24:06):
You look at I say, yeah, darn thing, Yeah, I
know you blame it on the phone. That's fine, we've
had that.
Speaker 6 (24:11):
Hey, that's my story.
Speaker 1 (24:12):
I'm gonna I was going to say, we've heard stories
that alone. All right, So we are we are experiencing
all Summer's been hot, it's been humid, timely rain showers.
But man, I look down at you guys, I'm kind
of glad I don't live in Mississippi.
Speaker 6 (24:30):
Listen, I walked the dog now because I wanted to
wake up in time, unlike last week. I was up
at three o'clock this morning.
Speaker 1 (24:38):
Wow, so we appreciate that.
Speaker 6 (24:41):
But it was eight It was eighty three degrees when
I was walking the dog at three am.
Speaker 1 (24:46):
Yikes.
Speaker 6 (24:47):
It is just brutal out there.
Speaker 1 (24:49):
I'm going to guess that the humidity probably matched the temperature.
Speaker 6 (24:54):
Very very very close. I think I looked at the
at the heat in decks it was already ninety eight
or some crazy number.
Speaker 1 (25:02):
Wow.
Speaker 6 (25:02):
Yeah, it was just I was drenched when I came
back in. Now.
Speaker 1 (25:05):
You know, we've always noticed that you don't have that
Southern accent, So you know, we're assuming you, you know,
showed up down in the Southern States, coming from the
north to the south. What made you make that decision.
Speaker 6 (25:20):
Well, it's funny. We moved to South Carolina in seventy
eight from Detroit, so and lived there for fifteen years,
so we got kind of acclimated to that, and then
then moved back up to Columbus, you know, from my
PhD went to Tennessee, went to Illinois, got an opportunity
to come south, and I like it because, look, you
(25:45):
don't have to shovel sunshine here. Except this year in
January we had that snowstorm. We had eight inches of
snow that fell in eight hours but on a Tuesday.
But by Friday it was completely gone.
Speaker 1 (25:59):
I was gonna say, how long did it take to
go away?
Speaker 6 (26:03):
It was completely gone by Friday. Yeah, so yeah, that's
the kind of snow I'll handle. And that was the
first snow I had seen in sixteen years. So it's like, okay,
it was fun.
Speaker 1 (26:16):
So you can get acclimated to that.
Speaker 6 (26:20):
I say, I say that kind of tongue in cheek.
You can't just put it that way, got it. So
in the summertime, it's change clothes. I've changed clothes four
times in a day just because you just you just
get drenched. But you can wear shorts twelve months out
of the year here too.
Speaker 1 (26:38):
Well, I can wear twelve I do here, so does
Danny twelve months out of the year.
Speaker 6 (26:42):
Well, I mean when I was in Columbus. Yeah, I
wore shorts twelve months out of the year there too.
So but you don't get cold, no, I got.
Speaker 1 (26:51):
I get where you're coming from. Gary Bakman, he's our
southern gardener, and of course you can check out his
website's Gary Dashgroves dot com. Of course he's also the
headgrower for Heritage Cottag's Urban Nano Farm and as a
little seat supply for you as well. So as we
look down south right now. You had mentioned to me
when I we had talked last week about getting you
on the show, that you are now in that in
(27:12):
between the really nasty period of time between the spring
season and the late summer fall season.
Speaker 6 (27:21):
Yep. And I was going to tell you, just give me,
you know, twenty seconds here, I'll run down the seasons
that we have here. Okay, In January we have winter,
then we have fake spring, then we have winter two,
then we have spring of deception, Winter three, the pollening,
then we finally get the spring and then summer starts
(27:45):
on April fifteenth, so we have like seven seasons in
you know, three and a half months. We get into
summer and it's hot right now. We're into the period
of time we call front porch hell because it is
just too hot outside front. And then we'll get to
get into we'll get in we'll get into fake fall. Yeah,
(28:05):
summer comes back and then we get into real fall,
like November fifteenth. So you know, we have interesting seasons
down here. Now.
Speaker 1 (28:14):
When you when you're talking about fake fall, I mean,
are you talking about the temperatures really dropped for a
while and then come back up again.
Speaker 6 (28:21):
Yeah, Labor Day kind of in that first part of September,
it's not unusual to get three or four days where
the tempts go down to eighty five. Well, I mean
when it's ninety five, goes down to eighty five. Man,
this is pretty cool. This is nice out here. Yes,
but then it gets it gets hot again through most
(28:44):
of October. Yeah, so it's it's it's interesting. But like
I say, you know, we don't have to deal with snow.
I think that's a plus.
Speaker 1 (28:53):
I get it. So if I look out in your
backyard right now, a't you one hundred and forty two
earth boxes that you have all planted and all your
other containers. Are you done with the spring the first season? Uh,
now you're harvesting and then you'll get ready to go
into the second season.
Speaker 6 (29:08):
Yeah, tomato, tomatoes are done. I grow tomatoes, I split
them into spring and fall. I pulled the tomatoes. Oh,
it was before July one. It got so hot and
we had so much rain. It just obliterated the tomato crop.
And that's kind of what everybody's experienced this year, and
(29:30):
it just happens that way sometimes. We're right now, backyard
is all full of peppers. You know. I'm growing unusual
peppers for seed collection and then to go into it
to go into my little seed chop.
Speaker 1 (29:44):
So you're kind of specializing in peppers.
Speaker 6 (29:48):
Right now. Okay, and I'll go I'll go back. I've
already got tomatoes transplants started. We'll go. Those will go
into earth boxes middle and next month, and then we'll
just ride the tomatoes right right through the fall till
we get to a first frost. And so the fall
(30:08):
is really a better time to grow tomatoes in my opinion.
Speaker 1 (30:12):
For you.
Speaker 6 (30:13):
Just moderating, moderating, temperatures, it is just not as hot
peppers right now. Peppers in the fall is the best
time to grow peppers too, So I just think the
spring just gets too hot too quick for a lot
for a lot of our crops right down here on
the coast in zone nine A. So that's the kind
(30:34):
of kind of the strategy that I use.
Speaker 1 (30:36):
So when you're looking at selections, especially of course with
your with your earth boxes, do you use more determinants
selections or do you do both determinate and indeterminate and
then there are there selections of tomatoes that perform better
for you in that heat.
Speaker 6 (30:53):
That that's one of the things that that I've done
over the years, looking for tomatoes that do well, you
know in our environment. Yeah, I grow primarily determinate tomatoes
because in the in the spring, they're in April first,
they're out by fourth of July, so we just get
that about the six seven week production period, which is
(31:13):
which is fine for determinants. Do that again, do that
again in the fall with the determinants we've done. We
did a study several years ago using looking at fall
tomatoes with indeterminate plants, and the indeterminate plants they all
grew great, but the fruit did not want to did
(31:34):
not want to ripen. And it was really a function
of decreasing temperatures, decreasing sunlight, and that indeterminate plant wanted
to grow vegetatively but also grow reproductively, and there just
wasn't enough energy there to complete that reproductive process. And
so I don't I don't grow any any indeterminate tomatoes
(31:59):
just because it's not it's not worth the time for
the little production that that I that I get here
in zone nine.
Speaker 1 (32:07):
A got it? So do any of your selections of
determinants and and I'm assuming you do a hybrids and
heir looms, but any of those cross over to some
of the lists that we would see in zone six.
Speaker 6 (32:20):
Oh sure, okay, you know we grow, we grow. You
know fourth of July. You turned me on to that one,
but I call it fourth of June. That's when it
that's when, that's when, that's when it ripens. Yeah, we
do get that cross So we do get that crossover.
And I'll tell you you sent me those seeds that
big dwarf. Yes, what what a vigorous plant. It handled
(32:46):
the heat. But trying to know something the fruit didn't ripen.
They it took too long for that fruit to ripen.
And they were great looking plants, but they but they
weren't productive in our environment. I would really impress the dense, full, robust,
(33:07):
but we didn't get any fruit off.
Speaker 1 (33:08):
Well, you're explaining that, you're explaining the ones that are
here also right now from the ones I have, it's
you're exactly right. The plant looks great, dark green, a stocky,
and we do have some fruit and there's one on
there that's probably four inches in diameter and it looks
like it's going to come on one. It's got blossom inrod.
But not high production so far anyway, which we've kind
(33:28):
of had an issue here this year because of the
weather really lit for us as well, and production has
been low. But so far production of the plant not
as what I had anticipated. But the plant itself a
tough little cookie. It's a good look at plants.
Speaker 6 (33:45):
So yeah, I was very impressed. I was very hopeful,
and it's like, oh my gosh, here's here's a tomato
that maybe can stand up to you know, the heat
and the humidity that that's just the downfall of many
of the tomatoes. The heirlooms, especially then we try and
grow here.
Speaker 1 (34:03):
Got it talking with Gary Bachman. He is the head
grower for Heritage Cottage Urban Nano Farm. His website Garydashgroves
dot com. We'll take a quick break find out more
of what's going on in that Mississippi and Southern states
for their gardening. Here in the garden with Ron Wilson.
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Speaker 1 (36:07):
H M, welcome back. You're in the garden with Ron
(36:34):
Wilson's special guest this morning, our southern gardener, mister Gary
Bombastik Bachmann, headgrower for Hardy's corn uh Nano Farm. His
website is Gary dash Grows dot com. Be sure and
check it out. Always have fun with Gary. And uh,
you know, are you doing you still do the micro
greens indoors?
Speaker 2 (36:53):
Oh?
Speaker 6 (36:53):
Absolutely, I don't do. I don't do him to the
extent that I did of when when we were at
the market and selling to the restaurants and things. But
but I've I've always got four trays going, bags of
them in the in the refrigerator. And oh yeah, it's
it's a fun, easy way to get some you know,
(37:14):
to get some easy, easy growing greens.
Speaker 1 (37:16):
Yeah, So if you have four trays, do you have
your favorites or do you grow basically the same thing
all the time. I love I love the cilantro ones.
I think they're cilantro ones which are kind of interesting,
a little a little cilantro bite. But radishes I think
are great.
Speaker 6 (37:30):
Yeah, radishes are good. I tend to like the kale
and the and the broccoli. There. There's a Johnny's has
a kale mix called Kolette and and it's a it's
a mix of three or four different kales that are
all different colors and leaf shapes. I also like red CHOI.
Speaker 8 (37:52):
That that's basically I don't like, you know, some of
the the the random mixes that they have. And I
do some of the I do some of the herb sometimes,
but but the herb microgreens stare a little finicky, and
I sometimes I just don't have the patience to to
grow those.
Speaker 1 (38:10):
What mister lover Lover doesn't have the patience for some
of the microgreens.
Speaker 6 (38:15):
Yeah, listen, I want I want to make things easy. Yeah.
And you know a guy that likes his.
Speaker 1 (38:22):
Name's Gary too. Oh, I know it is it must
day that it could talk with Gary Bachman again. His
website is Gary dashgrows dot com. And if you're ever
interested in growing microgreens indoors twofold one, I have a
couple of tip sheets that he wrote a few years
ago that they're absolutely outstanding, probably two of the best,
(38:44):
and I keep the links to those on hand all
the time. We're happy to send that to you. But
it's a great way to learn, and he mentioned Johnny Seeds.
Johnny Seeds probably has three pages of microgreens seeds that
you can order. Believable, some of the plants on there.
I had no idea to grow as a micro green
and eat them, eat them fresh like that, but it's crazy.
(39:06):
But if you want to try it, and it's like
Gary said, it's really actually pretty easy to do, and
you can get into it at all levels and you
can do it year round. It doesn't take a whole lot.
But let me know and I'll emlos back to you.
But they are truly two of the best the tip
sheets I've ever seen when it comes to growing microgreens,
and Gary Blackman had everything to do with that. So
(39:27):
we'll send them to you and can check it out.
So as we look outside right now, looking at your lawn,
I'm assuming these warm seasoned grasses are loving it or
do they hate the ups and downs too?
Speaker 6 (39:40):
They are loving the temperature. There are times when they
don't like all the rain. When we've been getting like
two or three days where we get like an inch
inch and a half a day and everything just gets soggy.
And what that does. That creates conditions for dollar weed
to pop up, because that's where alloway's really an aquatic plant.
(40:02):
But when you see it in your lawn, that means, man,
it is just too wet out there.
Speaker 1 (40:06):
That's a tough way to get rid of it.
Speaker 6 (40:08):
It tends it is very hard to get rid of it,
really is. Sometimes I kind of look at it. I
used to fight it, but I'm thinking, man, it's green,
you know. And if if people are just driving by,
you know, the god, look Gary's lawn looking pretty green
out there, you know, as long as you don't look
too close. Sometimes that.
Speaker 1 (40:31):
Was my old predecessor used to say, if it's green
from the street, you're okay, listen.
Speaker 6 (40:38):
And my batcher's is in turf management, okay, oh is it?
But I'm kind of I'm kind of thinking, I'm kind
of okay with Hey, it looks green. I'm good. We
just we'll just go with that.
Speaker 1 (40:48):
I love it, all right. So let's go past your
yard then, and the lawn and let's look at the
hell strip out between the sidewalk and the street. Because
Gary Bachman every year does something different with the hell
strip out there, and it's very unique. As a matter
of fact, one year he was growing wheats and grains
and things like that. Yeah what he got out there
this year?
Speaker 6 (41:10):
This year, I'm growing a small mix of zinnia that
that I've been I've been collecting the seeds over the
years and it's gonna be an item for my seed store.
But it's a it's a mix of small flowered zinia
that only get eighteen to twenty four inches high. Nice,
and so I've been saved keeping those kind of isolated,
(41:31):
saving the seeds, growing those back out again and yeah,
it's it's actually turned out turned out pretty good. You know.
It's like I said, they're only about twenty four inches tall,
you know, the small one inch one and a half
inch flowers, and it just gives a real different look
than some of those big, you know, three four inch zinnia.
(41:52):
Elegance that we that we that are great for cutting,
I bet Hennis. Yeah, it's just just a just a
nice option.
Speaker 1 (41:58):
I'll bet the pollinators loving that as well.
Speaker 6 (42:02):
Oh man, butterflies are all over it. Lots of swallowtails,
the giant swallow tail, which is the caterpillars forage on
the citrus trees. Haven't seen I haven't seen any monarchs,
which really kind of disappoints me because I'm an oe
monitoring site here on the coast. Oe is that is
(42:24):
that that monarch parasite and and so we we we
catch the monarchs and we grab them and put some
tape on their abdomen, and so you can pull some
scales off you and you can see the the the parasite,
the spores if they're if they're on there. I just
did a a video that I've got a post of
(42:47):
taking a monarch that I got a caterpillar raised it
and sampling it. So I've got to I've got to
post that. But it's it's, you know, there's just something
fun to do in my retirement years, you know.
Speaker 1 (42:59):
So so when you if you do detect the parasites,
I mean, what what are you doing with I mean,
what what what information is being shared or what are
we trying to do?
Speaker 6 (43:10):
What I do is I I collect the data and
we send it into a entomologist at University of Georgia
who is who is then monitoring and mapping out across
the gulf where we're where we're picking up.
Speaker 1 (43:24):
Oe got it? And can that be treated?
Speaker 6 (43:29):
Uh no, not not really, Yeah, it's it's it's.
Speaker 1 (43:35):
Yeah, yeah, I get it. But you're but you're monitoring,
and so keep it in touch, Gary Backman. Always a
pleasure hearing from you. Keep keep reporting from the side.
We love hearing from all the things that you're doing there.
I know Ron Roethis has got to be jealous as
heck with all the different seasons up and down throughout
the entire year. Maybe he'll come down and hang out
with you as well. But always a pleasure again, Gary
dash Grows dot Com. Have a great summer. We'll talk
(43:58):
to you as we get closer to the fall.
Speaker 6 (44:01):
Great Ron, Thanks man, All right, Gary.
Speaker 1 (44:03):
Bachman, our Southern gardener coming up next phone mind are
open for you eight hundred eight two three eight two
five five Here in the garden with Ron Wilson.
Speaker 7 (44:17):
Not gardening questions Ron has the answers and one eight
hundred eight two three talk.
Speaker 4 (44:23):
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 Wilson, your
personal yard boy, talking about yarding it as I promised.
Guess who is here? Yes, it's time for Are you
herbally experienced? You're saying, what are you urbly experienced? What
are you talking about? Well? She is our ccp CMH
Award winning syndicated journalist, Appalachian herbal scholar, member of the
(01:00):
Herbal Society of America. She's a regular contributor to Sacred
Heart Radio and our iHeartRadio as well. She's a founding
editor of About eating dot com. She's a motivational speaker,
cooking teacher. I could go on and on and on.
Ladies and gentlemen, how about a big round of applause
for Rita made her hike and feb Oh they're all
(01:25):
here today because they know it's cherry bounce day. Yeah,
hell yah, yeah, you know it cherry bounce day.
Speaker 2 (01:35):
Well, that certainly will will draw them in, don't you think.
Speaker 1 (01:39):
Yeah, anytime you have cherry bounce out there, Rita's cherry bounce,
it will draw them in. So how you doing?
Speaker 2 (01:45):
We are doing well? The gardens the RB garden, the
vegetable garden, you know, with all this rain, like you
had mentioned earlier, doing really well. We still have seems
like more dear families than ever. But other than that, yeah,
everything's growing pretty well.
Speaker 1 (02:04):
Those dark dear.
Speaker 2 (02:06):
I know. But you know what, we don't fence anything in,
so I cannot complain. So but Frank's corn is doing
amazingly well, probably the earliest crop we've had in years.
Speaker 1 (02:18):
In extremely straight rows.
Speaker 2 (02:23):
Now, don't tell you. Did you come past here?
Speaker 1 (02:27):
I didn't say anything.
Speaker 2 (02:29):
Wait a minute, wait, wait, you were going to You
said that you were going to drop off a butterfly
blue pea plant, and I said I would love to
have that, but I don't. I'm looking out now.
Speaker 1 (02:43):
It's not there. No, no, I was, oh no, no,
I just know he likes he likes straight rows of corn.
Speaker 2 (02:52):
Well they're not a straight this year because I he
administrated and I and I planted.
Speaker 1 (02:58):
Oh so there's a little bit of a bow to
on that. Yeah.
Speaker 2 (03:00):
Yeah, they're a little wavy, but you know what, you
get more production, So yeah we're good.
Speaker 1 (03:04):
Good Now, I get you good pollination that way. By
the way, I got a shout out to Tammy and
Ray Hughes in kyle Hoga Falls. They said they sent
me a picture of their container shashiito peppers and they
said that last year you and Rita got us hooked
on shashiitos and they had one long shashiedo plant last
(03:27):
year in a container. Now they have a whole bunch
of them. They love the shoshitos, so they're thanking you
for getting them hooked on shoahetos.
Speaker 2 (03:35):
Well, you know, that is such a trendy pepper and restaurants,
and it's a funny one, easy to grow. It's sort
of I don't know. They they remind me of halapenos,
but they're wrinkly looking and there's always a rogue one
in the batch. They're sort of spicy, but there's always,
As I said, if you pick ten, there's one that's
going to give you a little bit of heat. But restaurants,
(03:56):
and you have told me this because you've eaten them.
They blistered them in a hot cast iron skillet with
a little olive oil and then they serve it with
like a oh Brenets or some sort of fun sauce.
Oh yeah, I'm glad. That's wonderful.
Speaker 1 (04:09):
The sea salt on top of there. Absolutely, I just
eat the whole thing right from the bottom of stem.
I'll just pop in your mouth. One of the restaurants
would go to that. They do it. They do the
best job with it. Is they call it pepper roulette.
Speaker 2 (04:22):
Oh that's a fancy name.
Speaker 1 (04:24):
Well, because that way about it, Like you just said,
you know, every so often you might grab into a
hot one, so you're playing pepper roulette. So there you go.
All right, we're not here to talk about peppers. We're
here to talk about one of your most requested recipes,
and that would be cherry bounce. Why is that?
Speaker 2 (04:42):
Yeah? You know what with these heirloom old recipes, there's
always a story and how I can't even tell you
how many times I've told this before. One of my
childhood friends, and Rudlof's mother was one of those country
women who actually grew up in a Bourbon area much
like I did. But she carried all that country wisdom
(05:04):
with her and she would grow her own rose bushes
from like a little start and then she'd stick it
in the ground like a stem with a glass over it,
and it would root over the winter. But one of
the things she made every year she called it cherry bounce,
and in her family it was considered a medicinal. And
(05:25):
basically you have to wait for the season, which is
now for the dark sweet cherries. It's dark sweet cherries,
sugar and bourbon whisty. So basically, you take about a
pound of cherries and you take the stems off. Some
people pit them, but I don't. Some people even prick
(05:45):
each cherry so that they imfuse better. I don't do that.
I just put them in a big glass jar, and
then I'll put some what now, Mary used what she
would call them little sugar sticks. It's a crystalized sugar
on a string or on a stick, and you can
buy those. It's like rock candy, right, And she would
(06:07):
put about twelve ounces of those in her jar with
the cherries, and you can use about a couple cups
of granulated sugar or even honey in there too, And
then she'd pour in a whole bottle of bourbon whiskey,
not just plain, but bourbon, and bourbon has to be
labeled bourbon if it's made. I believe here in the
United States and oak barrels and all that where I
(06:31):
think whiskey can be made anywhere, and bourbon has to
have a certain amount of corn, like a green mixture
in it. Anyway, long story short, it wasn't an expensive bourbon,
and you just have to let that sit several months
to and fuse. And by the time Christmas comes and
you taste it as you go along, of course, and
(06:53):
by the time Christmas comes it turns into this beautiful
like a Bourgundy crystally red and it's sort of syrupy,
and then you can sip it either as a cordial
or as Mary said, good for anything that ails you.
And you think, mister Wilson, cherries have huge anti inflammatory
(07:14):
qualities and if you use honey, gosh, you've got lots
of good antibacterial qualities there as well. And then the bourbon,
I'm not sure the qualities, but it makes everything go down,
warms you to your toes, and so if you have
a cough or cold upper respiratory, I'm not saying drink
(07:35):
a whole mug of it. We usually do a couple
of tablespoons, but now it's very trendy to serve as.
Speaker 1 (07:42):
A cocktail, not as soup spoon tablespoon.
Speaker 2 (07:47):
Well, see, that's funny that you said that because growing up,
mom had no measuring spoons, but the tablespoon measure was
a tablespoon.
Speaker 1 (07:55):
Yep.
Speaker 2 (07:56):
So I bet I'm thinking you probably grew that way
grew up that. Yeah.
Speaker 1 (08:01):
Absolutely, And I think the remind folks too. You can
use you can use a top shelf bourbon or top
shelf whiskey if you want to. I mean, that's that's it.
It makes it even better as far as I'm concerned.
Or you also suggest you could use brandy or vodka.
If you prefer vodka, you can do that as well.
So you can do all of them, and believe it
(08:22):
or not, Rita even has on this recipe, which you
can find at ron Wilson online dot com. A non
alcoholic cherry bounce I do.
Speaker 2 (08:31):
And you know why because I've had a lot of
requests now as far as what the non alcoholic cherry
bounce does. You've got a couple cups of the dark
sweet cherries and you cook that those with a cup
of sugar and three cups of water, sort of smush
them down as it goes, and then you after it's done,
(08:52):
you strain it out and add a little vanilla and
lemon juice. It's a lovely cordial. Now it's not gonna
you bounce around because it doesn't have any booze in it,
but it's nice and that's usually served chilled where the
cherry bounce. You could serve it room temperature, chill warm, whatever.
(09:13):
But I wanted to make that just because there are
folks out there who love the flavor and maybe in
you know, prefer not to have the alcohol. So either
of those I think would make lovely gifts from the kitchen.
Speaker 1 (09:25):
What do you think I think I would hang on
to all the bottles myself.
Speaker 2 (09:30):
Yeah, I've got a big batch making now, so if
you happen to stop buy, you can do some testing
for me.
Speaker 1 (09:37):
Well that sounds good aster. In fact, Joe Streker said
and mentioned that he hasn't had a bottle in a while.
I know who would rather you bring the lemon lemon cello?
Speaker 2 (09:46):
You know, you know I'm gonna make him some what
I have to wait till lemons are on sale because
I use really good lemons, the thick skin lemons. So
I will do that for Joe. Yeah, I miss seeing
you guys. I don't know what happened after the pandem
make everything around, didn't.
Speaker 1 (10:02):
They went to the phone interviews all the time. So anyway,
all right, yeah, talking with Rita Hikin. Found, of course
her website about eating dot com and you'll find your
recipes also on our website at Ron Wilson online dot com.
Quick break, we come back. We're gonna walk out into
her garden, find out what's going on out there, including
Lebanese zucchini. Ever heard of it. We're gonna talk about
(10:23):
it after the break. Here in the garden with Ron Wilson's.
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Speaker 1 (13:36):
Welcome back, talking yardening, talking herbal experience with our good
friend Rita Hikenfelder website About Eating dot com. It's cherry
Bounce weekend and you can see that recipe on our
website at Ron Wilson online dot com. But now we're
going to walk out into the garden. I thought of
you the other night, Carol, and I had zucchini pasta.
Speaker 2 (13:59):
Oh I bet that you know.
Speaker 1 (14:00):
We put that on the spinner thing and spin out
the pasta out of those zucchini.
Speaker 2 (14:05):
Oh yeah, yeah, yeah, yeah, So that's right, because you
have one of those, that's what do you have like
a lemon garlic sauce with it all?
Speaker 1 (14:12):
Now? I just had the plain old spaghetti sauce I
was doctored up with basil and oregano and a little
bit more garlic. But here's the toper I always put
in there. You know what I want to say, liver,
I saute livers. Put that in it, the zucchini spaghetti
and then the sauce over the top.
Speaker 2 (14:33):
Okay, you got me there? Did you say? Tell me again?
What else you put on?
Speaker 1 (14:37):
Saw? Livers?
Speaker 2 (14:39):
That's what I thought you said, like chicken liver.
Speaker 1 (14:41):
Yeah, chicken liver spaghetti sauce, and you put that in.
It's great, But this time it was turkey livers. They're huge.
Speaker 2 (14:50):
I can't even imagine where you got those. I'll have
to try that. So did you you know where I got? That?
Speaker 1 (14:54):
Was from the Roses back at their original recipe. The
original restaurant on the west side of town used to
serve spaghetti, spaghetti liver spaghetti sauce.
Speaker 2 (15:05):
So that was an Italian Oh my goodness, it's outstanding.
Speaker 1 (15:09):
I mean, I love it. But anyway, we did the
spaghetti where you spin it out Caroke, you're on the machine,
and then the saute dad a little bit, and then uh,
like I said, put the livers in there and a
saw on top and pretty dark goods. So what is
Lebanese zucchini that mister hiken Feld.
Speaker 2 (15:24):
Is harvesting, Well, that missus Hikenfeld is harvesting. He all
he does is administrate anymore. Oh okay, but that's okay. Yeah,
it's Sometimes it's called vegetable marrow squash. Sometimes it's called
grays zucchini. It's a real light greenish gray zucchini and
it's thicker walled, sort of shorter than regular zucchini. But
(15:48):
the really nice thing is, even if it gets really big,
the skin stastes tender, and the seeds don't get huge,
and you know, it doesn't get so pulpy. But we
grew up it's what we called gouza, and it's lebonese
zucchini stuff with rice and lamb and herbs and spices,
onions and garlic and tomatoes, really delicious, and it's the
(16:12):
real name is called kusa ko usa, but when we
were little, you know how you mangle a language, we
always called it gusa with the G. So mister Wilson,
I just made it back the other day. So basically
it's zucchini squash, but it's lighter in color. And sometimes
it's called Mexican gray squash, and you'll know just because
(16:34):
it looks very light and it's a wonderful producer and
just great for stuffing. And then the inside flesh, I'll
say for zucchini breads, So we don't it's funny, we
don't use the inside flesh as part of the stuffing
like some recipes do. But it's just something summary that
we only make in the summer because of the zucchini harvest,
(16:57):
and you could certainly make it with regular zucchini too.
Speaker 1 (17:00):
I love it. I think I was going to say
I loved your zucchini bread recipe last week because you
put the pineapple in there.
Speaker 2 (17:06):
Yeah, that was different. You know, trying to find something
different for zucchini breads is sometimes a challenge. So this
year I did a blueberry and the pineapple, something a
little different, really delicious too.
Speaker 1 (17:17):
Talking with Rita hikenfounder website is about Eating dot Com.
We're out in her garden right now taking a look around.
I've noticed, I guess just because everything's growing so crazy,
that lavender has that great year this year for lavenders
and flower dill flowering, basil flowering quickly hard to keep
up with for folks that have lavender, both in the
(17:37):
landscape or in the herb garden. You know, you want
to harvest all of those flowers, and if you don't,
you want to get rid of all those like as
soon as they're.
Speaker 2 (17:45):
Spent, right oh yeah, yeah. That way the energy doesn't
continue to go into the flower in their seed, and
you know, compromises the plant. But lavender loves it hot
and dry. And the lavender of my herb guard and
along the front part where the stones are is doing
really really well and just huge. And I grow the
(18:09):
provence and the hit coat and the grosso and they
all do really really well. And in the back of
the herb garden, which has sloped, this is odd because
it's on the hillier part. I don't know. The moisture
seems to have been trapped there. Don't ask me why,
because it's on you know, at the top of the
hill and it's struggling a bit. But any of your herbs,
(18:30):
whether they're lavender or basil dill, you want to start
harvesting those flower heads off now so that you have
them fresh. Except let me back up a bit with dill.
If you want the seed, you've got to let that
get nice and brown. It's in flour now, beautiful pale green.
And then they'll develop the seeds. And when the seeds
(18:52):
start to turn like tannish brown, and if you shake
the plant just to tad, some will fall off. That's
when you harvest the seeds. You could also save those
to grow next year too, So and I do that
with my zucchini squashed too, because the lebanese squashed. The
seeds are not hard to find, but they're quite expensive.
(19:13):
So think of that when you're harvesting your herbs and
you have some basil seeds, save those for next year,
and then you're ready to go.
Speaker 1 (19:21):
Thanks. So we got about a minute ago. I noticed
that you are starting to harvest some potatoes in your containers.
What kind did you use?
Speaker 2 (19:28):
Uh? You know, I had Yukon gold that were organic
and sprouted. And I know that sometimes you always said
when you buy them from the grocery, they do something
to them and they may not sprout. But they sprouted
great and they're like fifth size. We had them the
other day, really tender, and yes, I put them in
a big container. You'll be proud of me.
Speaker 1 (19:48):
I'm always proud of you. But it is fun it's
a great way to do it. And you know, if
you don't have a lot of space, you don't have
the right soil. Growing potatoes and containers are pretty darn easy,
actually it is.
Speaker 2 (19:59):
And then you don't have to worry about spading the mountain,
you know, breaking into them. So yeah, and the kids
love to do that too. They just upend the whole
container and they go to town looking for their little
buried treasures.
Speaker 1 (20:10):
The last, but not least, you got a late planting
of cucumbers in so you have a late crop of
those as well.
Speaker 2 (20:15):
Oh and I'll be sharing some really good cucumber pickle
recipes like cloths and again, as.
Speaker 1 (20:21):
I always do, Rida Nator Hikenfelder website about eating dot com.
Always a pleasure.
Speaker 2 (20:26):
Tell mister Hikenfeld we said, low, I will he's still
lying in state, but when he wakes up, I will
do that.
Speaker 7 (20:32):
Yeah.
Speaker 2 (20:33):
A wonderful week.
Speaker 1 (20:34):
You'll have that hearty breakfast already for all right, thank you.
Coming up next to Gary Blachman from the Southern Gardener
Here in the Garden with Ron Wilson.
Speaker 3 (20:48):
Help so the do it yourself Gardener at one eight
hundred eight two three talk you're in the garden with
Ron Wilson.
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Speaker 1 (22:58):
Welcome back here in the garden with Ron Wilson Time
for a little Southern gardening with our Southern Gardener. He
is a tell you what I could go through this forever.
He's an Extension Research Professor Emeritus of Horticulture Mississippi State
uh Fellow, American Society of Horticulture Science, Great American Gardener,
American Horticulture Society. Of course, his award winning book is
one of the best out there. It's called Southern Gardening
(23:20):
All Year Long. Be sure and check it out if
you live in the northches Dad a couple of weeks
to it. You got it made. His website is Gary
Dashgroves dot com. Ladies and Gentlemen, Our Southern Gardener, Head
grower for Heritage Cottage Urban Nano Farm. Gary Bachmann called
(23:42):
him mister love of Lover, mister boombasty.
Speaker 6 (23:44):
Oh you are never gonna let me. You're never gonna
let me forget that, are you?
Speaker 2 (23:50):
Ron?
Speaker 1 (23:51):
He told me about it. As soon as I came
in this morning. I laughed out loud when I saw that.
I said, that was hilarious. Good morning, sir, Oh that.
Speaker 6 (23:59):
Was darn that darn auto fill on the phone I
had that.
Speaker 1 (24:06):
You look at I say, yeah, darn thing, Yeah, I
know you blame it on the phone. That's fine, we've
had that.
Speaker 6 (24:11):
Hey, that's my story.
Speaker 1 (24:12):
I'm gonna I was going to say, we've heard stories
that alone. All right, So we are we are experiencing
all Summer's been hot, it's been humid, timely rain showers.
But man, I look down at you guys, I'm kind
of glad I don't live in Mississippi.
Speaker 6 (24:30):
Listen, I walked the dog now because I wanted to
wake up in time, unlike last week. I was up
at three o'clock this morning.
Speaker 1 (24:38):
Wow, so we appreciate that.
Speaker 6 (24:41):
But it was eight It was eighty three degrees when
I was walking the dog at three am.
Speaker 1 (24:46):
Yikes.
Speaker 6 (24:47):
It is just brutal out there.
Speaker 1 (24:49):
I'm going to guess that the humidity probably matched the temperature.
Speaker 6 (24:54):
Very very very close. I think I looked at the
at the heat in decks it was already ninety eight
or some crazy number.
Speaker 1 (25:02):
Wow.
Speaker 6 (25:02):
Yeah, it was just I was drenched when I came
back in. Now.
Speaker 1 (25:05):
You know, we've always noticed that you don't have that
Southern accent, So you know, we're assuming you, you know,
showed up down in the Southern States, coming from the
north to the south. What made you make that decision.
Speaker 6 (25:20):
Well, it's funny. We moved to South Carolina in seventy
eight from Detroit, so and lived there for fifteen years,
so we got kind of acclimated to that, and then
then moved back up to Columbus, you know, from my
PhD went to Tennessee, went to Illinois, got an opportunity
to come south, and I like it because, look, you
(25:45):
don't have to shovel sunshine here. Except this year in
January we had that snowstorm. We had eight inches of
snow that fell in eight hours but on a Tuesday.
But by Friday it was completely gone.
Speaker 1 (25:59):
I was gonna say, how long did it take to
go away?
Speaker 6 (26:03):
It was completely gone by Friday. Yeah, so yeah, that's
the kind of snow I'll handle. And that was the
first snow I had seen in sixteen years. So it's like, okay,
it was fun.
Speaker 1 (26:16):
So you can get acclimated to that.
Speaker 6 (26:20):
I say, I say that kind of tongue in cheek.
You can't just put it that way, got it. So
in the summertime, it's change clothes. I've changed clothes four
times in a day just because you just you just
get drenched. But you can wear shorts twelve months out
of the year here too.
Speaker 1 (26:38):
Well, I can wear twelve I do here, so does
Danny twelve months out of the year.
Speaker 6 (26:42):
Well, I mean when I was in Columbus. Yeah, I
wore shorts twelve months out of the year there too.
So but you don't get cold, no, I got.
Speaker 1 (26:51):
I get where you're coming from. Gary Bakman, he's our
southern gardener, and of course you can check out his
website's Gary Dashgroves dot com. Of course he's also the
headgrower for Heritage Cottag's Urban Nano Farm and as a
little seat supply for you as well. So as we
look down south right now. You had mentioned to me
when I we had talked last week about getting you
on the show, that you are now in that in
(27:12):
between the really nasty period of time between the spring
season and the late summer fall season.
Speaker 6 (27:21):
Yep. And I was going to tell you, just give me,
you know, twenty seconds here, I'll run down the seasons
that we have here. Okay, In January we have winter,
then we have fake spring, then we have winter two,
then we have spring of deception, Winter three, the pollening,
then we finally get the spring and then summer starts
(27:45):
on April fifteenth, so we have like seven seasons in
you know, three and a half months. We get into
summer and it's hot right now. We're into the period
of time we call front porch hell because it is
just too hot outside front. And then we'll get to
get into we'll get in we'll get into fake fall. Yeah,
(28:05):
summer comes back and then we get into real fall,
like November fifteenth. So you know, we have interesting seasons
down here. Now.
Speaker 1 (28:14):
When you when you're talking about fake fall, I mean,
are you talking about the temperatures really dropped for a
while and then come back up again.
Speaker 6 (28:21):
Yeah, Labor Day kind of in that first part of September,
it's not unusual to get three or four days where
the tempts go down to eighty five. Well, I mean
when it's ninety five, goes down to eighty five. Man,
this is pretty cool. This is nice out here. Yes,
but then it gets it gets hot again through most
(28:44):
of October. Yeah, so it's it's it's interesting. But like
I say, you know, we don't have to deal with snow.
I think that's a plus.
Speaker 1 (28:53):
I get it. So if I look out in your
backyard right now, a't you one hundred and forty two
earth boxes that you have all planted and all your
other containers. Are you done with the spring the first season? Uh,
now you're harvesting and then you'll get ready to go
into the second season.
Speaker 6 (29:08):
Yeah, tomato, tomatoes are done. I grow tomatoes, I split
them into spring and fall. I pulled the tomatoes. Oh,
it was before July one. It got so hot and
we had so much rain. It just obliterated the tomato crop.
And that's kind of what everybody's experienced this year, and
(29:30):
it just happens that way sometimes. We're right now, backyard
is all full of peppers. You know. I'm growing unusual
peppers for seed collection and then to go into it
to go into my little seed chop.
Speaker 1 (29:44):
So you're kind of specializing in peppers.
Speaker 6 (29:48):
Right now. Okay, and I'll go I'll go back. I've
already got tomatoes transplants started. We'll go. Those will go
into earth boxes middle and next month, and then we'll
just ride the tomatoes right right through the fall till
we get to a first frost. And so the fall
(30:08):
is really a better time to grow tomatoes in my opinion.
Speaker 1 (30:12):
For you.
Speaker 6 (30:13):
Just moderating, moderating, temperatures, it is just not as hot
peppers right now. Peppers in the fall is the best
time to grow peppers too, So I just think the
spring just gets too hot too quick for a lot
for a lot of our crops right down here on
the coast in zone nine A. So that's the kind
(30:34):
of kind of the strategy that I use.
Speaker 1 (30:36):
So when you're looking at selections, especially of course with
your with your earth boxes, do you use more determinants
selections or do you do both determinate and indeterminate and
then there are there selections of tomatoes that perform better
for you in that heat.
Speaker 6 (30:53):
That that's one of the things that that I've done
over the years, looking for tomatoes that do well, you
know in our environment. Yeah, I grow primarily determinate tomatoes
because in the in the spring, they're in April first,
they're out by fourth of July, so we just get
that about the six seven week production period, which is
(31:13):
which is fine for determinants. Do that again, do that
again in the fall with the determinants we've done. We
did a study several years ago using looking at fall
tomatoes with indeterminate plants, and the indeterminate plants they all
grew great, but the fruit did not want to did
(31:34):
not want to ripen. And it was really a function
of decreasing temperatures, decreasing sunlight, and that indeterminate plant wanted
to grow vegetatively but also grow reproductively, and there just
wasn't enough energy there to complete that reproductive process. And
so I don't I don't grow any any indeterminate tomatoes
(31:59):
just because it's not it's not worth the time for
the little production that that I that I get here
in zone nine.
Speaker 1 (32:07):
A got it? So do any of your selections of
determinants and and I'm assuming you do a hybrids and
heir looms, but any of those cross over to some
of the lists that we would see in zone six.
Speaker 6 (32:20):
Oh sure, okay, you know we grow, we grow. You
know fourth of July. You turned me on to that one,
but I call it fourth of June. That's when it
that's when, that's when, that's when it ripens. Yeah, we
do get that cross So we do get that crossover.
And I'll tell you you sent me those seeds that
big dwarf. Yes, what what a vigorous plant. It handled
(32:46):
the heat. But trying to know something the fruit didn't ripen.
They it took too long for that fruit to ripen.
And they were great looking plants, but they but they
weren't productive in our environment. I would really impress the dense, full, robust,
(33:07):
but we didn't get any fruit off.
Speaker 1 (33:08):
Well, you're explaining that, you're explaining the ones that are
here also right now from the ones I have, it's
you're exactly right. The plant looks great, dark green, a stocky,
and we do have some fruit and there's one on
there that's probably four inches in diameter and it looks
like it's going to come on one. It's got blossom inrod.
But not high production so far anyway, which we've kind
(33:28):
of had an issue here this year because of the
weather really lit for us as well, and production has
been low. But so far production of the plant not
as what I had anticipated. But the plant itself a
tough little cookie. It's a good look at plants.
Speaker 6 (33:45):
So yeah, I was very impressed. I was very hopeful,
and it's like, oh my gosh, here's here's a tomato
that maybe can stand up to you know, the heat
and the humidity that that's just the downfall of many
of the tomatoes. The heirlooms, especially then we try and
grow here.
Speaker 1 (34:03):
Got it talking with Gary Bachman. He is the head
grower for Heritage Cottage Urban Nano Farm. His website Garydashgroves
dot com. We'll take a quick break find out more
of what's going on in that Mississippi and Southern states
for their gardening. Here in the garden with Ron Wilson.
Speaker 3 (34:18):
Landscaping lad easier with your personal yard boy. He's in
the garden and he's Ron Wilson.
Speaker 4 (34:41):
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(35:02):
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Speaker 1 (36:07):
H M, welcome back. You're in the garden with Ron
(36:34):
Wilson's special guest this morning, our southern gardener, mister Gary
Bombastik Bachmann, headgrower for Hardy's corn uh Nano Farm. His
website is Gary dash Grows dot com. Be sure and
check it out. Always have fun with Gary. And uh,
you know, are you doing you still do the micro
greens indoors?
Speaker 2 (36:53):
Oh?
Speaker 6 (36:53):
Absolutely, I don't do. I don't do him to the
extent that I did of when when we were at
the market and selling to the restaurants and things. But
but I've I've always got four trays going, bags of
them in the in the refrigerator. And oh yeah, it's
it's a fun, easy way to get some you know,
(37:14):
to get some easy, easy growing greens.
Speaker 1 (37:16):
Yeah, So if you have four trays, do you have
your favorites or do you grow basically the same thing
all the time. I love I love the cilantro ones.
I think they're cilantro ones which are kind of interesting,
a little a little cilantro bite. But radishes I think
are great.
Speaker 6 (37:30):
Yeah, radishes are good. I tend to like the kale
and the and the broccoli. There. There's a Johnny's has
a kale mix called Kolette and and it's a it's
a mix of three or four different kales that are
all different colors and leaf shapes. I also like red CHOI.
Speaker 8 (37:52):
That that's basically I don't like, you know, some of
the the the random mixes that they have. And I
do some of the I do some of the herb sometimes,
but but the herb microgreens stare a little finicky, and
I sometimes I just don't have the patience to to
grow those.
Speaker 1 (38:10):
What mister lover Lover doesn't have the patience for some
of the microgreens.
Speaker 6 (38:15):
Yeah, listen, I want I want to make things easy. Yeah.
And you know a guy that likes his.
Speaker 1 (38:22):
Name's Gary too. Oh, I know it is it must
day that it could talk with Gary Bachman again. His
website is Gary dashgrows dot com. And if you're ever
interested in growing microgreens indoors twofold one, I have a
couple of tip sheets that he wrote a few years
ago that they're absolutely outstanding, probably two of the best,
(38:44):
and I keep the links to those on hand all
the time. We're happy to send that to you. But
it's a great way to learn, and he mentioned Johnny Seeds.
Johnny Seeds probably has three pages of microgreens seeds that
you can order. Believable, some of the plants on there.
I had no idea to grow as a micro green
and eat them, eat them fresh like that, but it's crazy.
(39:06):
But if you want to try it, and it's like
Gary said, it's really actually pretty easy to do, and
you can get into it at all levels and you
can do it year round. It doesn't take a whole lot.
But let me know and I'll emlos back to you.
But they are truly two of the best the tip
sheets I've ever seen when it comes to growing microgreens,
and Gary Blackman had everything to do with that. So
(39:27):
we'll send them to you and can check it out.
So as we look outside right now, looking at your lawn,
I'm assuming these warm seasoned grasses are loving it or
do they hate the ups and downs too?
Speaker 6 (39:40):
They are loving the temperature. There are times when they
don't like all the rain. When we've been getting like
two or three days where we get like an inch
inch and a half a day and everything just gets soggy.
And what that does. That creates conditions for dollar weed
to pop up, because that's where alloway's really an aquatic plant.
(40:02):
But when you see it in your lawn, that means, man,
it is just too wet out there.
Speaker 1 (40:06):
That's a tough way to get rid of it.
Speaker 6 (40:08):
It tends it is very hard to get rid of it,
really is. Sometimes I kind of look at it. I
used to fight it, but I'm thinking, man, it's green,
you know. And if if people are just driving by,
you know, the god, look Gary's lawn looking pretty green
out there, you know, as long as you don't look
too close. Sometimes that.
Speaker 1 (40:31):
Was my old predecessor used to say, if it's green
from the street, you're okay, listen.
Speaker 6 (40:38):
And my batcher's is in turf management, okay, oh is it?
But I'm kind of I'm kind of thinking, I'm kind
of okay with Hey, it looks green. I'm good. We
just we'll just go with that.
Speaker 1 (40:48):
I love it, all right. So let's go past your
yard then, and the lawn and let's look at the
hell strip out between the sidewalk and the street. Because
Gary Bachman every year does something different with the hell
strip out there, and it's very unique. As a matter
of fact, one year he was growing wheats and grains
and things like that. Yeah what he got out there
this year?
Speaker 6 (41:10):
This year, I'm growing a small mix of zinnia that
that I've been I've been collecting the seeds over the
years and it's gonna be an item for my seed store.
But it's a it's a mix of small flowered zinia
that only get eighteen to twenty four inches high. Nice,
and so I've been saved keeping those kind of isolated,
(41:31):
saving the seeds, growing those back out again and yeah,
it's it's actually turned out turned out pretty good. You know.
It's like I said, they're only about twenty four inches tall,
you know, the small one inch one and a half
inch flowers, and it just gives a real different look
than some of those big, you know, three four inch zinnia.
(41:52):
Elegance that we that we that are great for cutting,
I bet Hennis. Yeah, it's just just a just a
nice option.
Speaker 1 (41:58):
I'll bet the pollinators loving that as well.
Speaker 6 (42:02):
Oh man, butterflies are all over it. Lots of swallowtails,
the giant swallow tail, which is the caterpillars forage on
the citrus trees. Haven't seen I haven't seen any monarchs,
which really kind of disappoints me because I'm an oe
monitoring site here on the coast. Oe is that is
(42:24):
that that monarch parasite and and so we we we
catch the monarchs and we grab them and put some
tape on their abdomen, and so you can pull some
scales off you and you can see the the the parasite,
the spores if they're if they're on there. I just
did a a video that I've got a post of
(42:47):
taking a monarch that I got a caterpillar raised it
and sampling it. So I've got to I've got to
post that. But it's it's, you know, there's just something
fun to do in my retirement years, you know.
Speaker 1 (42:59):
So so when you if you do detect the parasites,
I mean, what what are you doing with I mean,
what what what information is being shared or what are
we trying to do?
Speaker 6 (43:10):
What I do is I I collect the data and
we send it into a entomologist at University of Georgia
who is who is then monitoring and mapping out across
the gulf where we're where we're picking up.
Speaker 1 (43:24):
Oe got it? And can that be treated?
Speaker 6 (43:29):
Uh no, not not really, Yeah, it's it's it's.
Speaker 1 (43:35):
Yeah, yeah, I get it. But you're but you're monitoring,
and so keep it in touch, Gary Backman. Always a
pleasure hearing from you. Keep keep reporting from the side.
We love hearing from all the things that you're doing there.
I know Ron Roethis has got to be jealous as
heck with all the different seasons up and down throughout
the entire year. Maybe he'll come down and hang out
with you as well. But always a pleasure again, Gary
dash Grows dot Com. Have a great summer. We'll talk
(43:58):
to you as we get closer to the fall.
Speaker 6 (44:01):
Great Ron, Thanks man, All right, Gary.
Speaker 1 (44:03):
Bachman, our Southern gardener coming up next phone mind are
open for you eight hundred eight two three eight two
five five Here in the garden with Ron Wilson.
Speaker 7 (44:17):
Not gardening questions Ron has the answers and one eight
hundred eight two three talk.
Speaker 4 (44:23):
You're in the garden with Ron Wilson.
In The Garden with Ron Wilson News
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