August 9, 2025 • 44 mins
Rita joins the show. Also Ron takes your calls and tips.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
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 and as I promise,
it is time for are you urbally experienced with our
ccp CMH Award winning syndicated journalist, uh inducted into the
Escolfier a Hall of Fame, Appalachian herbal Scholar, member of
(00:57):
the Urban Society, on and on and on. He's a
contributor to Sacred Heart Radio as well as iHeartRadio, founding
editor of About Eating dot com. Ladies and gentlemen, Welcome
to our show, Rita Nader Hi confer.
Speaker 2 (01:16):
Easy easy, good morning, Well, good morning, and you know
here we go, frog in the throat again. I have
to smile. You always make me feel good.
Speaker 1 (01:28):
Well, I'm glad because we're so excited to have you
on our show.
Speaker 2 (01:32):
Well, it's been a you know, it's been hot here,
but it's been weere beautiful on my little patch of heaven,
you know, because you live on a little patch of heaven.
Speaker 1 (01:42):
Too, I do. But you know where I was this week.
I was out in Kansas City and it was nice
and it was nice and.
Speaker 2 (01:47):
Cool out there and with the naked ladies popping up
pop up after ours because mine have been blooming for
a week or so. How about you.
Speaker 1 (01:57):
Well, depends on where you are. My neighbors, uh, in
our neighborhood just I was watching that just popped up
about two days ago, so you know, it depends. But
they the ones that we saw, and we pulled into
their driveway. It's a gravel drive that hosts I think
three small farms, and there was some right by a tree.
Of course I yelled at right, well, look at those
(02:19):
naked ladies. And of course everybody's like, what are you
talking about? And Carol was just shaking her head. But
then that became our theme as we drove around Kansas
City and surrounding area to uh, you know, find all
the naked ladies that were out there.
Speaker 2 (02:32):
So well, that's always fun, especially when we have things
here and then you go somewhere else.
Speaker 1 (02:39):
Yeah, it was the same. So and they have they
have chickens, They have fourteen chickens, and their rooster is
named uh, I forget what they call him, but they
nicknamed him while we were there.
Speaker 2 (02:52):
Don Ron, oh, just like our yard boy number five.
Speaker 3 (02:59):
Yeah, yeah, call them.
Speaker 1 (03:01):
Yard boys, all right, we're talking with Rita Haigenfeld. I
got a lots to talk about today her website about
eating dot com. Let's take it. Look first at your
recipe which is on our website, a Ron Wilson online
dot com. You're perfect pesto.
Speaker 2 (03:15):
Yeah, you know, I have shared pesto recipes lots of
different ones through the years, and pesto is one of
those recipes that you really can do your own thing with.
So basically I made up a little bit of a
newer recipe, adjusting the amounts of garlic and such. So
it turned out really well, and it's good for the
(03:36):
freezer because it's a little bit thicker. So here's what
it is, and of course it'll be on your site
in mine as well. Basically you're gonna put in the
food processor. I usually use about one fourth to one
half a cup of pine nuts and I toast them
a bit in a dry skillet. Mister Wilson, and some
people use walnuts almonds, but you know, the classic pest
(04:00):
so has one alma yet yeah and almonds. I know,
I know people are you know, they veer off, but
this is a classic recipe, so that's what.
Speaker 1 (04:10):
I'm stick Ah.
Speaker 2 (04:13):
Yeah, good for you. And I know Joe likes Italian
food too, so we're good to go. Anyway. You're gonna
put the nuts and small sort of a smallish garlet clove,
a good tea spoon or so, juice of half a lemon,
and you just sort of pulse those into everything's well chopped.
Then I add two cups of basil leaves that are
(04:33):
packed fairly firm, not jam packed, but good, and then
I just run that through the food processor for a bit,
and then I start pouring in some olive oil, and
if I have any parsley, I'll put that in there too,
maybe a palm ful not a fourth a cup of
olive oil. And if you got extra virgin olive oil,
that's even better, and that will just homogenize all together
(04:59):
and be just to delicious. And after that's all done,
I'll add some parmesan raisiano, about a fourth a cup
or so. And you want to do that freshly graded,
not the that's what's in the bag, because freshly grated
is will melt better. And if you're going to freeze it,
especially you've got a fresh cheese to go, don't.
Speaker 1 (05:21):
They put something on shredded cheese and bags. So it
stays like that, so that makes it tough to melt.
Speaker 2 (05:27):
Yeah, I don't know if it's cornstarch or something. I mean,
it's not going to hurt you. But for true melting
quality and flavor and taste, go for the real Parmesano raigiano.
It's a little more expensive, but you've got really a
wonderful pesto. Then that's it. And what I'll do is
if it's a little too thick, I'll add a little
(05:48):
more olive oil, let it sit a bit, give it
a taste, and then adjust maybe the garlic, lemon juice, whatever.
And if you don't put the nuts in it instead
of calling it pesto, pisto and that's just pesto without nuts.
So you've got some variations that you can do. But
that's a wonderful basic recipe and it's very pretty green.
(06:11):
And the one thing people will say, oh my pesto
turns dark on top. I was teaching a class a
spicy yellom in Westchester the other night and talking about pesto. Well,
that's the basil oxidizing. It turns dark. So you can
either put a film of olive oil on it or
some plastic wrap, and you can put the plastic wrap.
(06:32):
Make sure it touches the surface and around the inside,
so you're good to go. And it will last six
seven months in the freezer. So well, time to do
something with that basil, don't you think?
Speaker 1 (06:43):
I think so? You know, you call for a half
a cup of pine nuts. I would do a cup,
a half a cup for me and a half a
cup for the pesto. You also call for a quarter
cup of the parmigiano half a cup, quarter cup for me,
quarter cup for the pesto.
Speaker 2 (06:57):
Well, seeing you always like to tweak my recipe. But then,
well that's for.
Speaker 1 (07:01):
Me though, that's for me to eat on the side
while I'm making all this stuff.
Speaker 2 (07:04):
Well, I was going to say, you know, we always
should taste as we go, and you taste even.
Speaker 1 (07:08):
Before you oh, while I'm going before and after.
Speaker 2 (07:13):
Anyway, it's a wonderful recipe, very versatile, and if you
have any of parmesan cheese left over, you can make
a layer of that and then a layer of basil
leaves and keep going up in a freezer proof container,
starting and ending with the parmesan, and then you can
put that in the freezer. And it's funny that the
(07:35):
basil does not turn black. It'll turn a little bit dark,
but they flavor each other and it's great for soups
and stews in the wintertime. So lots you can do
with your basil. But it's time now to start getting
her out of the gardens and the containers and getting
her ready for winter.
Speaker 1 (07:52):
Use put your sunglasses on when you get it out
of the freezer, so you don't even notice that it's
turned dark.
Speaker 2 (07:59):
You do that about four am in the morning. Yeah,
uh huh.
Speaker 1 (08:02):
Now, but waite, there's more because with Rita's recipe, she
also has pesto possibilities, which is a pesto goat cheese torte.
Speaker 2 (08:11):
Oh yeah, my friend Kate makes this and it's just wonderful. Basically,
it's goat cheese that you mix with a little bit
of cream to soften it up, and then you line
a two cup bowl, not a real big bowl, with
some plastic wrap excuse me, and I'll sometimes spray that.
And all you do is you make layers of that
goat cheese and you could put a layer of sun
(08:33):
dried tomatoes, pesto and any order that you want and
then you just refrigerate that after everything sort of turns
a little bit firm and you turn it out and
it's wonderful on a charcuterie tray or just with some
good French breader crackers. Great way to enjoy your pesto
as well. And it's so pretty wish I knew.
Speaker 1 (08:55):
How to pronounce that. You also say on a bob
Bowli pizza shell, which sounds good to me.
Speaker 2 (09:00):
Oh my gosh. Yeah, yeah, it's just a fish.
Speaker 1 (09:04):
Layer on a you say Boboli or Boboli.
Speaker 2 (09:08):
You know what, I think, Boboly bobally because you think Boboly.
And you just put some fresh mozzirella on top of
that and bake it really really delicious. Now again, fun, easy, quick,
you know, no complaints there.
Speaker 1 (09:22):
What your recipes always are, They're easy to do and
they taste great. Basil wise, does it matter what kind
of basil I use? Is it okay to mix up
the types of basil that I'm growing in my garden?
How does that affect the taste of my pesto?
Speaker 2 (09:36):
Well, I'll tell you the genovesa or the sweet basil,
those are the classic basils, you know, just a plain
what I call garden variety of basils. Those are wonderful.
But if you've got some purple or some Asian tie, yeah,
you can mix all those up. The flavor profile will
probably be a little more pronounced if you use like
(09:58):
the Thai basils, a little bit more licorice, and then
the purple basils have a very soft, I think floral flavor,
so may give it a little bit different color. But
you know what, use what you have and just enjoy it.
Speaker 1 (10:11):
If you'd like to find this recipe, you'll find it
at Ron Wilson online dot com or about eating dot
com as well. Quick read read I can fill with
us this morning. Take a quick break, we'll come back.
We'll take a walk through her garden. Here in the
garden with Ron Wilson.
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Speaker 1 (13:35):
Welcome back here in the garden with Ron Wilson. Time
for part two of are you erbally experienced with? Of
course our Appalachian herbal scholar rita natter Hikenfeld. How's the
garden looking out there right now?
Speaker 2 (13:47):
Well, we have planted cucumbers. This is the third planting.
As I mentioned to you before that creatures are getting
to the cucumbers as soon as it sprouted, flowers, the deer,
the bunny. So I'm still thinking I have enough time.
You know, I'm not going to give up. But the
(14:08):
corn it did really well. We always grow silver queen,
that's Frank's favorite. And what we're getting is really delicious,
mister Wilson. But I don't know if it's raccoons or
something's crawling up the stalks and then shucking the corn
like halfway peeling it down and then eating it and
leaving it on the stalk. So I'm assuming raccoons, because
(14:31):
you know, they really love where I live. We have,
like you know, the whole family, and all the inloals
and cousins come to nouch in the garden. So we're
not sure. But what we're getting is delicious. The harvest
isn't as great as it usually is because you know,
we don't fence anything in, so I can't complain. So
but so far, so good what we're getting.
Speaker 1 (14:55):
How about of course you said the basil was looking
good right now, a little bit of powder down mildew,
but otherwise has done very well. I think planting the
qukees late just shows squash some of the beans. There's
a lot of vegetables that can still be planted the
first of August and still harvest the late in the
in the fall sea or midst fall season. So there's
(15:16):
still plenty of things to plan. Do you guys look
at doing much of that, I mean, like some of
the greens and you know, the beets and turnips and
things like that for later on.
Speaker 2 (15:25):
Yeah, I do, because I think by the time August comes,
we're you know, harvesting all the summer veggies and then
we forget, just like you were talking about the grass
and bulbs that that, you know, the later season you
can do some of the cooler weather crops. Yeah, I do.
And as I said, I'm looking forward to the cucumbers.
I'll just have them later, so I'll be making pickles later.
(15:45):
But I got to tell you about the corn. You know,
the silk on the corn, right, I did not know this,
but the Southwestern folks called the silk beard of the corn.
And you know how I always like not to waste. Well,
I found out and I'm going to try that this
year or actually this week, that the corn silk you
(16:08):
can make a tea either from the fresh silk or
you can dry it, and it's supposed to help plush
out the system and be real soothing to your tummy.
So I am going to take some corn silk and
make some tea. You just they basically boil it and
then drain it, you know, strain it out, and maybe
add some honey. So I'll let you know how that
(16:28):
turns out. And if mister Hikingfeld falls for that new drink,
the new drink, yeah, I'm going to make him some tea.
You can also mix it with regular black tea, so
I may do that. But I thought that was quite interesting,
you know, using all of Mother Nature's good things on
the plant rather than just toss them out, so the
(16:50):
corn silk is actually good for you nice.
Speaker 1 (16:53):
I had read that they're having a little bit of
an issue here and there in Ohio and other states
as well with a tight tassel, where the tassels don't
open up fully so they don't get full pollination on that.
In some areas, some of the weather has been affecting that,
which is I thought was kind of I never heard
of it before, but they were seeing a little bit
of that out there. Hopefully obviously you didn't see it.
Speaker 2 (17:14):
Well, no, not in our little patch of corn.
Speaker 8 (17:16):
It's not that large.
Speaker 2 (17:18):
Yeah, so far, so good. Yeah, I'll have to check.
Speaker 1 (17:20):
And I did tell you that we, missus Wilson, had
a drinking with the butterfly blue pea flower infused.
Speaker 2 (17:27):
Yes, yes, And you gave me two plants to trial
out and you gave me them and I don't know
what size were those pots.
Speaker 1 (17:36):
You gave me one gallony.
Speaker 2 (17:38):
Okay, anyway, and you had them keeped up and they
are doing great. You said, don't forget to replant them
so they have a good place to climb. Well, I
haven't gotten to the replanting yet, but they are in flour.
And Butterfly blue peas are so trendy right now because
they are a beautiful at the flowers from Asia and
(18:01):
it produces this beautiful bright blue flower which has huge
anti inflammatory qualities and antioxidant qualities. But the fun thing
is people are using the powder or the flowers to
make cocktails, mixing with cocktails, so like Carol had a
beautiful blue color and no matter what you're drinking, you
(18:24):
get a little bit of nutrition as well. So look
for that to be on the agenda even in skin,
skin products and you know inside and outside of your
body both. So butterfly blue peas are on the horizon
if you don't already know about them, So you'll be
hearing a lot about those.
Speaker 1 (18:43):
And this is one of those things that if your
local garden center, local nursery does not grow them, and
it's grown as an annual in our area, but if
they don't grow them, put that and put that on
their list for twenty twenty six. We experimented with it
this year and they were fairly easy to grow seed.
I got them up growing and yeah, like you said,
they just started kicking in last week and every day
(19:05):
we've got four or five blue flowers on there. And
they're really pretty small vines. Yet they haven't really you know,
expanded out, so I can't imagine when to be like
if you really got them on a trellis and just
you know, really had a nice big mass.
Speaker 2 (19:18):
Oh yeah, it's sort of like the passion flower plants. Yeah,
you grow in the ground and then they take over. Yeah.
I'm very excited about it, and I hope that we
have a long enough growing season to produce some seed.
So I'll keep on top of that for you, and
now people are using it as a hair rins as well,
good for your scalp.
Speaker 1 (19:37):
So wait a minute, hair Rens, skin dye drinks. I
know it's it's a versatile plant.
Speaker 2 (19:46):
I know it's what I call one of the adaptogen
herbs because it does so much good just for your
body in a general way and helps stress. So anyway,
I digress. But the butterfly blue pea for that a
lot more often than you're gonna see it now, Uh, real.
Speaker 1 (20:04):
Quick, got about thirty seconds to go time. This year,
I've had several complaints that you know, in areas where
they've gotten a lot of rainfall didn't do quite as well.
Speaker 2 (20:14):
No, the time that got too much rain has just
basically pooped out lots of brown patches. So I'm going
to root prune at this fall and she'll be good
to go next year.
Speaker 1 (20:24):
There you got it. Rita Nator hiken Feld always a pleasure.
Visit her website about eating dot com. Tell mister what
Hikenfeld we said. Have a great weekend.
Speaker 2 (20:32):
I hope you do too.
Speaker 1 (20:34):
All right, take care, Rita Nator Hikenfeld again about eating
dot com. Take a quick break, we come back. Phone
lines are open for you at eight hundred eight two three,
eight two five five. Here in the Garden with Ron Wilson.
How is your garden growing?
Speaker 4 (20:53):
Call Rod now at one eight hundred eighty two three
Talk you're listening to in the Garden with Ron Wilson.
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Speaker 1 (23:02):
Oh my, welcome back. That was a joke. Anyway, welcome back.
We have too much fun around here. Danny put me
up to it talking to you. No, no, I had
to blame somebody. We're talking to you already. Get eight
hundred eight two three eight two five five website run
Wilson online dot com. By the way, we're talking with Rita.
And this time of the year, as your harvest is
(23:25):
coming in, and if you've had a good year with
some of your vegetables and that vegetable garden, and maybe
you have more than what you can use, and of
course you try to get him out to the neighbors
and all. Don't forget that there are a lot of
food pantries that would appreciate the gift of homegrown produce.
And if you have a food pantry down the road, great,
see if they'll take that and hand those out. If not,
(23:48):
and you're not sure where to donate fresh food, there
is a website this is nationally that you can go to.
Put your zip code in, click the grower section and
you'll find a list of organizations to light to accept
your generous gift of homegrown produce. And I got to
thank the folks at National Garden Bureau for putting this out.
And we had a gentleman on who put this together
(24:08):
several years ago who put this website together. But it's
ampleharvest dot org. Ample harvest dot org. Click the grower section,
put your zip code in, and then they'll tell you
places that you can go to take your extra crop
of zucchini or tomatoes or whatever it may be for
folks that don't have access to fresh produce. Now, interestingly enough,
(24:32):
if you happen to be in a situation where you
do not have access to fresh produce, there is a
website fresh Food Connect Fresh Food Connect, which will tell
you where you can go to get fresh produce from
backyard gardens and local farms that folks that have listed
(24:53):
the getting the you know with the having that available
for you. So you know you've got a couple of
things here where to find the fresh produce Fresh food Connect.
But if you have amp you know extra that you'd
like to give away, that they can give away at
the food pantries ampleharvest dot org. That's ampleharvest dot org.
(25:13):
Share the bounty of what you're growing in your own
backyard and don't forget. You know, there are many things
that you can be planting edibles from this point forward
to enjoy in the cooler part of the fall season.
Think about many of the plants that you plant at
early spring that do better in cool season weather. Those
basically turn right back around and are available for you
(25:34):
to plant now for the fall season, as well as
some of the warm season crops. Talking read about cucumbers
and squash. There are a couple of beans that will
produce fairly quickly. There are lots of vegetables like that
that can still be planted. But look at the cool
season crops. And if you've got that larger container in
the back, maybe the annuals are just looking really bad
(25:56):
right now and you're just going to clear it out.
You know, nothing to do if you're done with it,
whatever it may be, think about using those for growing
some of these fall vegetables. I mean it goes on.
Let most of the greens. Let us spinach, cabbage, kale, collars, broccoli, cauliflower.
(26:17):
If you get it in early enough, you can get those.
Look at some of those baby varieties that just produce
one head, which are really nice. Cilantro. You had a
hard time growing cilantro because of the heat, because they
don't like warm weather. They like the cooler weather. Try
growing cilantro in the fall where it likes the cooler weather.
It doesn't bolt as quickly, and go to seed. Now
(26:38):
if you're cilantro, remember if it bolts, go to seed.
If you collect the seeds that is coriander, So it's
you know, you can use the coriander seeds if you
use that. Otherwise you could take those seeds and put
them in the ground and replant again, so again. And
herbs most of all the herbs can be planted this
time of the year, annual herbs as well, and continue
(26:59):
to harvest those hes right up until the frosts the
cold weather eventually takes them out. Turnips, beets, I mean,
there's it's a lot bock joy. If you like those carrots, radishes.
I love doing carrots and radishes and containers. And the
cool thing about doing them in planters, window boxes, pots
on the deck, whatever it may be, is that you've
(27:20):
got that really nice loamy potting soil, and you know
these are root crops, and they grow so easily in
that nice loamy, loose soil. And you can get some
of the nicest radishes and the nicest carrots by growing
in containers versus trying to grow them in the ground.
(27:42):
And you can have succession plantings of these to have
them that you're harvesting, I mean carrots. You know, you
can kind of cover those over. They'll take a couple
good frosts and freezes with no problem. Radishes will tolerate
very cool weather as well, so again you could have
a couple good planting of these with no problem and
have fresh care and radishes right to the end. If
you could even find onion sets onion ball, you know
(28:06):
you would buy in the springtime to grow your green onions,
the little bulbs if those are still available. And sometimes
when you buy those in the springtime, if they're from
like Holland, they're real hard. You can keep those over.
If you can keep them over the summer, you could
plant those now for green onions, not for the regular onion,
but for green onions. So again, take advantage of those
containers that you may be cleaning out that you're not
(28:29):
interested in planting fall mums or cab or pansies, ornamental
cabbes and kale, whatever it may be for fall planters.
Use them for planting fall edibles. And you know, if
you do like carrots, the foliage comes up, it looks great,
it's a great looking planter. Plus you got the cars
to pick from as well, So keep those in mind
(28:49):
as you're looking at your planters over the next three
weeks or so. From seed and some garden centers will
have a lot of these for you available late August
early September by seedlings as well, so you can do
it from seed or by seeding and have yourself a
lot of great edibles that love the cooler weather. One
last name before we take a break. I was talking
earlier about lawn preparation for the you know, getting things
(29:12):
ready for the fall. And if you've got to go
in and clear out areas you want to kill all
the vegetation out. You know, we usually look to products
like kills all round up. You know that are non
selective vegetation killers. I do want to remind you that
round up the formula has been changed on the homeowner's
(29:33):
round up. So if you're looking at the weed and
grass killer four the concentrate ready to use, whatever it
may be, that's the new formula says. It's got the
four on there and it's tricloporal. It's the same day
kwat and fuselate. All right, three different new chemicals that
(29:54):
are in there, and I would look up those chemicals
learn more about them. Some of them can move a
little bit. And the restrictions are a lot different than
when it was glyphosate. Okay, so you know, just like
I say, read them. The restrictions are different. You can
plant one to thirty days after you've applied it, so
(30:14):
it depends on what you're trying to replant. Timing wise,
you've got to take a look at that. You can't
plant too early when it comes to planting evergreens after
spraying it, so be cautious there. It is also now
not labeled for around edibles, not labeled for in pasture
lands where livestock may be eating the grass. So it's
(30:36):
a new formula it's different, it's not the same. And
we're talking about roundup Weed and grass Killer four, which
is their new label, their new product mixed active ingredients
for the roundup. It no longer has glyphosate in it,
that particular one. And for the homeowners, now, if you're
still looking for the glyphosate, which I still use myself,
(30:59):
fertil homes kill, fertiloon kills all still has. The glypha
sate works great and can be used around edibles, be careful, obviously,
it's gonna kill what you spray it on. I can
also be used in pastures and things like that, and
they're replanting after you use that for evergreens, and that
is a lot less than it would be for the
new roundup formula. But again, if you're afraid of the
(31:21):
glypha sate, take a look at the roundup. But again,
look up those three chemicals that are in there. Learn
about those as well, all right, just kind of winking
to take a look at those, so you're familiar with
those three chemicals as well. But it is a different label,
different formula, so be sure you read the label as
you always should before you apply any product to your
(31:43):
long garden house. Plants, whatever it may be. Always read
the label first. Now the break, we come back, taking
your calls at eight hundred eight two three eight two
five five. Here in the garden with Ron.
Speaker 4 (31:54):
Wilson landscaping ladies. Here with your personal yard boy. He's
hitting and he's Ron Wilson.
Speaker 6 (32:18):
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Speaker 1 (34:05):
Welcome back here in the Garden with Ron Wilson again
that toll free number eight hundred eight two three eight
two five five to Ohio We go, Sarah, good morning,
Good morning.
Speaker 8 (34:14):
Hi, So I had a question about some herbs. I
have a fenstro and we spray these flowers with dacenills
so that they don't get mold on them. And then
right in front of the of the fence, we have
a wheelbarrow and I put herbs in there, and I
wanted to use the herbs in cooking, but I wasn't
for sure if the drift from the dacanel would affect
(34:38):
the herbs.
Speaker 1 (34:39):
Shouldn't And what I you know, again, anytime you use
whether it be a fungicide or or an insecticide, when
you take those in rents them off obviously. Other than
that you shouldn't have any problem. I think that you
should be.
Speaker 8 (34:51):
Good to go it wouldn't be like a systemic where
if the dacanel got on that it would go down
in and coz.
Speaker 1 (34:57):
Any kind of problem, you know, And i'd have to
get a dacanyl label to see. But I'm pretty sure
that do you have the actual bottle of dacanel, because
I would look to see if if edibles are on
the label.
Speaker 8 (35:14):
Well, I know that you can do like tomatoes and
things that are smooth skinned, but I didn't know if
you could do things but had leaves and that kind
of let usye kind of thing.
Speaker 1 (35:23):
Yeah, no problem. That's why as long as that bottle
is labeled for that, no problem. That's why we always
say read the label. But dacanyl, yeah, and that's been
around long time. But again I always rent off the
leaves first for any resident that may be on the outside.
Otherwise you should be good to go.
Speaker 8 (35:41):
Okay, thank you, I have a good day.
Speaker 1 (35:43):
Hey, good talking with you. Appreciate that. And again, you know,
I see more and more articles coming out about edible
landscapes and you know, growing things like you know, herbs
or whatever may be in with your landscape or fruit
and various things like that. Cool idea, and I really
(36:03):
like that The problem you always had to be careful
of is if you have them like like she has,
where you have other things around it that you might
need to do protective spraying of insecticides or fungicides sometimes
if it's a landscape bed or a bed that's out
in the lawn, and if you have a lawn care
service who sprays weed killers or pre emerged herb beside
(36:27):
things like that out there, or insecticides on your lawn,
you know, possibly could that drift or movement in the
soil get into your edibles. So you've always got to
be a little bit careful about. I've always felt the
mix that you have there, and that's why I still
like for the most part, setting aside the edible area
from other plants and containers helps to do that as well.
(36:51):
But be cautious about that. If you know you're going
to you got an area that's going to be possibly
higher you know, funge of sides, insecticides, whatever, you know,
you may be cautious about planning edibles there. But again
read the label and of course if they're labeled for edibles,
you got it made. But no matter what, I still
would always rinse those off just to be sure, by
(37:11):
the way, when you're out walking around in your lawn
and garden, which you should be doing the old Mannies
by walking around this time of the year, enjoying it
as you walk around and seeing what's going on. We
are seeing a lot of things right now. I'm getting
a lot of emails right now from folks that have
especially the macro file of hydrange is showing some leaf
spot and with the weather is just right, leaf spot
(37:34):
on hydrangees, there are a couple that get on. There's
pretty common. It happens all of a sudden. You see
the especially like the leaves just on the top or
around the edges have all these spots on it. At
this stage in the game, once you notice that and
you've got these leaf diseases, there's nothing you can do
about it. To this stage, it's there, it's already infected
(37:56):
the leaf. Done deal. But I've also you know, and
and do you want to spray with the fungicide this
late in the season. I typically say no, I just
would pick those off as they would fall. Otherwise, you know,
click them up, get rid of them. If it's a
problem that you have every year, and you know when
those spots starts to show up, maybe you do some
preventative fungicidal applications to cut it down, but it doesn't
(38:20):
typically doesn't weaken the plant. It makes it look goofy.
Sometimes it will affect the flowers depending on what it is,
but we're seeing a lot of that right now, and again,
just kind of deal with it to kind of pick
them off, but don't get out the fungicides and start
spraying because this late in the season probably not gonna
do you any good. It's already there. Let it go,
(38:42):
and then, like I say, remember next year, if you
get a year after year after year, you might want
to go out and maybe do a permative applications of
a fungicides to try to keep it under control. Also,
don't water the foliage. Water the soil. And the reason
we say don't water the foliage water the soil for
most cases is not because you're going to leave water
(39:03):
spots that burn on the leaves. That doesn't happen ninety
nine point nine percent of the time. There are a
couple leaves out there that have little fibers that may
cause that to happen a little bit, but otherwise that's
one of those MythBusters that doesn't really happen, all right,
But the reason we ask you to keep the water
off the foliage is don't waste the water on the foliage,
(39:24):
get it down into the soil. And secondly, when you
have wet foliage like that, sometimes you set them up
all right for having disease issues. You know, rainy seasons,
high humidity seasons, overhead irrigation on a regular basis can
set these plants up for leaf and other diseases. So
you know, we like we say, try to water just
(39:44):
the soil, keep the moisture off of the leaves. Nothing
you can do about mother nature and the rainfall, but
water the soil, not the foliage, And that really does
help cut back on leaf diseases on just about anything
and everything. About the only time I actually go in
and really flesh plants out is if I've got an
insect problem and I'm blowing them off, blowing insects off
with the water or evergreens. I like to flesh evergreens
(40:06):
out when I'm watering them to flesh out case you
have a little bit of mite population or whatever, they
like to be fleshed out. Other than that, it's water.
The soil to Cleveland. Me go, Tony, good morning.
Speaker 3 (40:18):
Yeah, how you doing this morning, Tony?
Speaker 1 (40:20):
I'm great? How about yourself?
Speaker 3 (40:22):
I'm doing well.
Speaker 1 (40:23):
Thanks, that's good.
Speaker 3 (40:24):
So it looks like I have what they call artillery fungus, yes,
and I'm trying to remediate this in some fashion or other.
It's gotten on some of the vinyl and some of
the hardy board. And talked to several power washer individuals
and that doesn't they don't seem to have a recipe.
Speaker 1 (40:46):
To get rid of it.
Speaker 3 (40:47):
So I wondered if you had something to get rid
of it. And then also within the beds, the remediation
for something.
Speaker 1 (40:55):
Like that, I don't have an answer for you for it.
On the sighting car, you know, the wood, whatever it
may be, that stuff is worse than tar. And sometimes
the tar remover for cars sometimes helps to get that
off of there, but sometimes you wind up coming back
and actually painting over top. But look at the tar
remover that they use for cars out the outside, and
(41:19):
maybe that will help you. But it's such a side
when it hits there. Man, that stuff you like what
you find out. And so folks understand what we're talking about.
This is a fungus that grows in mulch. And the
way they spread is that they shoot these spores out
and they can shoot them up to a second story
side of a second story house with no problem. And
(41:40):
these spores then gets shot out everywhere, and then of
course they start to grow and shoot out more, and
it's it's a tough one and the best way, like
if you've got it in mulch, and usually see it
in shredded hardwoods. I don't know what kind of malch
you have, but that's probably the most common. But it
winds up either yet put another layer of mull to
(42:00):
over top of it, or you scoop it all up,
don't throw it away, use it out in the yard,
like around the trees, you know, everything away from the house,
so the spores can do whatever they want, doesn't matter,
but around the house and you come back and replenish
it with new mulch, another type of mulch, whatever it
may be, that'll get rid of the spores. Just scooping
(42:21):
the mulch up and getting it away from there, that'll
take care of that.
Speaker 3 (42:25):
Yeah, So I did scoop up all the loose stuff.
There's several layers and as the mult, you know, decomposes,
it almost turns into a soil base, right, And so
I have the felt down below, but there is a
layer of some of that mult that's just still there,
almost like decomposed of.
Speaker 1 (42:46):
To a soil.
Speaker 3 (42:48):
And I didn't know if I needed to remove that
layer as well, but I took all the loose stuff
off the top, raked it all out and did what
I could. Is there anything that I should spray or
can spray in there to kill that well? And or
you think I need to go down further down to
the true original virgin soil.
Speaker 1 (43:06):
Well, you know, if you've got the landscape fabric there,
if you went down to the fabric and removed everything,
then you know you got it out of there. But
many times, Tony, we've been very successful taking off that
top inch of mault or so and replacing that with
another with a fresh layer and pretty much taking care
of and not pretty much, but taking care of the
artillery fungus. So that may be enough for you at
(43:28):
that point to be one hundred percent sure. You go
all the way down to the fabric, clean it out,
come back with a new mulch, and you should be
good to go. That's the easy part. I mean, it
sounds physical, but that's the easy part. Getting it off
of your sighting is another one. Keep listening to the show.
We got Gary Sullivan, our home improvement guy, coming up
in our next half hour. And Gary garylu He gets
(43:49):
hit with us all the time, and I don't think
Gary's ever come up with a really, really good solution.
But try the tar removal. We'll talk with Gary in
the next half hour. Find out what he says as
well to get it off of that sighting. Eight hundred
eight two three eight two five five Here in the
Garden with Ron Wilson, Green tom or not.
Speaker 4 (44:15):
Ron can help at one eight hundred eighty two three talk.
This is 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 and as I promise,
it is time for are you urbally experienced with our
ccp CMH Award winning syndicated journalist, uh inducted into the
Escolfier a Hall of Fame, Appalachian herbal Scholar, member of
(00:57):
the Urban Society, on and on and on. He's a
contributor to Sacred Heart Radio as well as iHeartRadio, founding
editor of About Eating dot com. Ladies and gentlemen, Welcome
to our show, Rita Nader Hi confer.
Speaker 2 (01:16):
Easy easy, good morning, Well, good morning, and you know
here we go, frog in the throat again. I have
to smile. You always make me feel good.
Speaker 1 (01:28):
Well, I'm glad because we're so excited to have you
on our show.
Speaker 2 (01:32):
Well, it's been a you know, it's been hot here,
but it's been weere beautiful on my little patch of heaven,
you know, because you live on a little patch of heaven.
Speaker 1 (01:42):
Too, I do. But you know where I was this week.
I was out in Kansas City and it was nice
and it was nice and.
Speaker 2 (01:47):
Cool out there and with the naked ladies popping up
pop up after ours because mine have been blooming for
a week or so. How about you.
Speaker 1 (01:57):
Well, depends on where you are. My neighbors, uh, in
our neighborhood just I was watching that just popped up
about two days ago, so you know, it depends. But
they the ones that we saw, and we pulled into
their driveway. It's a gravel drive that hosts I think
three small farms, and there was some right by a tree.
Of course I yelled at right, well, look at those
(02:19):
naked ladies. And of course everybody's like, what are you
talking about? And Carol was just shaking her head. But
then that became our theme as we drove around Kansas
City and surrounding area to uh, you know, find all
the naked ladies that were out there.
Speaker 2 (02:32):
So well, that's always fun, especially when we have things
here and then you go somewhere else.
Speaker 1 (02:39):
Yeah, it was the same. So and they have they
have chickens, They have fourteen chickens, and their rooster is
named uh, I forget what they call him, but they
nicknamed him while we were there.
Speaker 2 (02:52):
Don Ron, oh, just like our yard boy number five.
Speaker 3 (02:59):
Yeah, yeah, call them.
Speaker 1 (03:01):
Yard boys, all right, we're talking with Rita Haigenfeld. I
got a lots to talk about today her website about
eating dot com. Let's take it. Look first at your
recipe which is on our website, a Ron Wilson online
dot com. You're perfect pesto.
Speaker 2 (03:15):
Yeah, you know, I have shared pesto recipes lots of
different ones through the years, and pesto is one of
those recipes that you really can do your own thing with.
So basically I made up a little bit of a
newer recipe, adjusting the amounts of garlic and such. So
it turned out really well, and it's good for the
(03:36):
freezer because it's a little bit thicker. So here's what
it is, and of course it'll be on your site
in mine as well. Basically you're gonna put in the
food processor. I usually use about one fourth to one
half a cup of pine nuts and I toast them
a bit in a dry skillet. Mister Wilson, and some
people use walnuts almonds, but you know, the classic pest
(04:00):
so has one alma yet yeah and almonds. I know,
I know people are you know, they veer off, but
this is a classic recipe, so that's what.
Speaker 1 (04:10):
I'm stick Ah.
Speaker 2 (04:13):
Yeah, good for you. And I know Joe likes Italian
food too, so we're good to go. Anyway. You're gonna
put the nuts and small sort of a smallish garlet clove,
a good tea spoon or so, juice of half a lemon,
and you just sort of pulse those into everything's well chopped.
Then I add two cups of basil leaves that are
(04:33):
packed fairly firm, not jam packed, but good, and then
I just run that through the food processor for a bit,
and then I start pouring in some olive oil, and
if I have any parsley, I'll put that in there too,
maybe a palm ful not a fourth a cup of
olive oil. And if you got extra virgin olive oil,
that's even better, and that will just homogenize all together
(04:59):
and be just to delicious. And after that's all done,
I'll add some parmesan raisiano, about a fourth a cup
or so. And you want to do that freshly graded,
not the that's what's in the bag, because freshly grated
is will melt better. And if you're going to freeze it,
especially you've got a fresh cheese to go, don't.
Speaker 1 (05:21):
They put something on shredded cheese and bags. So it
stays like that, so that makes it tough to melt.
Speaker 2 (05:27):
Yeah, I don't know if it's cornstarch or something. I mean,
it's not going to hurt you. But for true melting
quality and flavor and taste, go for the real Parmesano raigiano.
It's a little more expensive, but you've got really a
wonderful pesto. Then that's it. And what I'll do is
if it's a little too thick, I'll add a little
(05:48):
more olive oil, let it sit a bit, give it
a taste, and then adjust maybe the garlic, lemon juice, whatever.
And if you don't put the nuts in it instead
of calling it pesto, pisto and that's just pesto without nuts.
So you've got some variations that you can do. But
that's a wonderful basic recipe and it's very pretty green.
(06:11):
And the one thing people will say, oh my pesto
turns dark on top. I was teaching a class a
spicy yellom in Westchester the other night and talking about pesto. Well,
that's the basil oxidizing. It turns dark. So you can
either put a film of olive oil on it or
some plastic wrap, and you can put the plastic wrap.
(06:32):
Make sure it touches the surface and around the inside,
so you're good to go. And it will last six
seven months in the freezer. So well, time to do
something with that basil, don't you think?
Speaker 1 (06:43):
I think so? You know, you call for a half
a cup of pine nuts. I would do a cup,
a half a cup for me and a half a
cup for the pesto. You also call for a quarter
cup of the parmigiano half a cup, quarter cup for me,
quarter cup for the pesto.
Speaker 2 (06:57):
Well, seeing you always like to tweak my recipe. But then,
well that's for.
Speaker 1 (07:01):
Me though, that's for me to eat on the side
while I'm making all this stuff.
Speaker 2 (07:04):
Well, I was going to say, you know, we always
should taste as we go, and you taste even.
Speaker 1 (07:08):
Before you oh, while I'm going before and after.
Speaker 2 (07:13):
Anyway, it's a wonderful recipe, very versatile, and if you
have any of parmesan cheese left over, you can make
a layer of that and then a layer of basil
leaves and keep going up in a freezer proof container,
starting and ending with the parmesan, and then you can
put that in the freezer. And it's funny that the
(07:35):
basil does not turn black. It'll turn a little bit dark,
but they flavor each other and it's great for soups
and stews in the wintertime. So lots you can do
with your basil. But it's time now to start getting
her out of the gardens and the containers and getting
her ready for winter.
Speaker 1 (07:52):
Use put your sunglasses on when you get it out
of the freezer, so you don't even notice that it's
turned dark.
Speaker 2 (07:59):
You do that about four am in the morning. Yeah,
uh huh.
Speaker 1 (08:02):
Now, but waite, there's more because with Rita's recipe, she
also has pesto possibilities, which is a pesto goat cheese torte.
Speaker 2 (08:11):
Oh yeah, my friend Kate makes this and it's just wonderful. Basically,
it's goat cheese that you mix with a little bit
of cream to soften it up, and then you line
a two cup bowl, not a real big bowl, with
some plastic wrap excuse me, and I'll sometimes spray that.
And all you do is you make layers of that
goat cheese and you could put a layer of sun
(08:33):
dried tomatoes, pesto and any order that you want and
then you just refrigerate that after everything sort of turns
a little bit firm and you turn it out and
it's wonderful on a charcuterie tray or just with some
good French breader crackers. Great way to enjoy your pesto
as well. And it's so pretty wish I knew.
Speaker 1 (08:55):
How to pronounce that. You also say on a bob
Bowli pizza shell, which sounds good to me.
Speaker 2 (09:00):
Oh my gosh. Yeah, yeah, it's just a fish.
Speaker 1 (09:04):
Layer on a you say Boboli or Boboli.
Speaker 2 (09:08):
You know what, I think, Boboly bobally because you think Boboly.
And you just put some fresh mozzirella on top of
that and bake it really really delicious. Now again, fun, easy, quick,
you know, no complaints there.
Speaker 1 (09:22):
What your recipes always are, They're easy to do and
they taste great. Basil wise, does it matter what kind
of basil I use? Is it okay to mix up
the types of basil that I'm growing in my garden?
How does that affect the taste of my pesto?
Speaker 2 (09:36):
Well, I'll tell you the genovesa or the sweet basil,
those are the classic basils, you know, just a plain
what I call garden variety of basils. Those are wonderful.
But if you've got some purple or some Asian tie, yeah,
you can mix all those up. The flavor profile will
probably be a little more pronounced if you use like
(09:58):
the Thai basils, a little bit more licorice, and then
the purple basils have a very soft, I think floral flavor,
so may give it a little bit different color. But
you know what, use what you have and just enjoy it.
Speaker 1 (10:11):
If you'd like to find this recipe, you'll find it
at Ron Wilson online dot com or about eating dot
com as well. Quick read read I can fill with
us this morning. Take a quick break, we'll come back.
We'll take a walk through her garden. Here in the
garden with Ron Wilson.
Speaker 4 (10:25):
Not gardening questions. Ron has the answers at one eight
hundred and eighty two three talk. You are in the
garden with Ron Wilson.
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Speaker 1 (13:35):
Welcome back here in the garden with Ron Wilson. Time
for part two of are you erbally experienced with? Of
course our Appalachian herbal scholar rita natter Hikenfeld. How's the
garden looking out there right now?
Speaker 2 (13:47):
Well, we have planted cucumbers. This is the third planting.
As I mentioned to you before that creatures are getting
to the cucumbers as soon as it sprouted, flowers, the deer,
the bunny. So I'm still thinking I have enough time.
You know, I'm not going to give up. But the
(14:08):
corn it did really well. We always grow silver queen,
that's Frank's favorite. And what we're getting is really delicious,
mister Wilson. But I don't know if it's raccoons or
something's crawling up the stalks and then shucking the corn
like halfway peeling it down and then eating it and
leaving it on the stalk. So I'm assuming raccoons, because
(14:31):
you know, they really love where I live. We have,
like you know, the whole family, and all the inloals
and cousins come to nouch in the garden. So we're
not sure. But what we're getting is delicious. The harvest
isn't as great as it usually is because you know,
we don't fence anything in, so I can't complain. So
but so far, so good what we're getting.
Speaker 1 (14:55):
How about of course you said the basil was looking
good right now, a little bit of powder down mildew,
but otherwise has done very well. I think planting the
qukees late just shows squash some of the beans. There's
a lot of vegetables that can still be planted the
first of August and still harvest the late in the
in the fall sea or midst fall season. So there's
(15:16):
still plenty of things to plan. Do you guys look
at doing much of that, I mean, like some of
the greens and you know, the beets and turnips and
things like that for later on.
Speaker 2 (15:25):
Yeah, I do, because I think by the time August comes,
we're you know, harvesting all the summer veggies and then
we forget, just like you were talking about the grass
and bulbs that that, you know, the later season you
can do some of the cooler weather crops. Yeah, I do.
And as I said, I'm looking forward to the cucumbers.
I'll just have them later, so I'll be making pickles later.
(15:45):
But I got to tell you about the corn. You know,
the silk on the corn, right, I did not know this,
but the Southwestern folks called the silk beard of the corn.
And you know how I always like not to waste. Well,
I found out and I'm going to try that this
year or actually this week, that the corn silk you
(16:08):
can make a tea either from the fresh silk or
you can dry it, and it's supposed to help plush
out the system and be real soothing to your tummy.
So I am going to take some corn silk and
make some tea. You just they basically boil it and
then drain it, you know, strain it out, and maybe
add some honey. So I'll let you know how that
(16:28):
turns out. And if mister Hikingfeld falls for that new drink,
the new drink, yeah, I'm going to make him some tea.
You can also mix it with regular black tea, so
I may do that. But I thought that was quite interesting,
you know, using all of Mother Nature's good things on
the plant rather than just toss them out, so the
(16:50):
corn silk is actually good for you nice.
Speaker 1 (16:53):
I had read that they're having a little bit of
an issue here and there in Ohio and other states
as well with a tight tassel, where the tassels don't
open up fully so they don't get full pollination on that.
In some areas, some of the weather has been affecting that,
which is I thought was kind of I never heard
of it before, but they were seeing a little bit
of that out there. Hopefully obviously you didn't see it.
Speaker 2 (17:14):
Well, no, not in our little patch of corn.
Speaker 8 (17:16):
It's not that large.
Speaker 2 (17:18):
Yeah, so far, so good. Yeah, I'll have to check.
Speaker 1 (17:20):
And I did tell you that we, missus Wilson, had
a drinking with the butterfly blue pea flower infused.
Speaker 2 (17:27):
Yes, yes, And you gave me two plants to trial
out and you gave me them and I don't know
what size were those pots.
Speaker 1 (17:36):
You gave me one gallony.
Speaker 2 (17:38):
Okay, anyway, and you had them keeped up and they
are doing great. You said, don't forget to replant them
so they have a good place to climb. Well, I
haven't gotten to the replanting yet, but they are in flour.
And Butterfly blue peas are so trendy right now because
they are a beautiful at the flowers from Asia and
(18:01):
it produces this beautiful bright blue flower which has huge
anti inflammatory qualities and antioxidant qualities. But the fun thing
is people are using the powder or the flowers to
make cocktails, mixing with cocktails, so like Carol had a
beautiful blue color and no matter what you're drinking, you
(18:24):
get a little bit of nutrition as well. So look
for that to be on the agenda even in skin,
skin products and you know inside and outside of your
body both. So butterfly blue peas are on the horizon
if you don't already know about them, So you'll be
hearing a lot about those.
Speaker 1 (18:43):
And this is one of those things that if your
local garden center, local nursery does not grow them, and
it's grown as an annual in our area, but if
they don't grow them, put that and put that on
their list for twenty twenty six. We experimented with it
this year and they were fairly easy to grow seed.
I got them up growing and yeah, like you said,
they just started kicking in last week and every day
(19:05):
we've got four or five blue flowers on there. And
they're really pretty small vines. Yet they haven't really you know,
expanded out, so I can't imagine when to be like
if you really got them on a trellis and just
you know, really had a nice big mass.
Speaker 2 (19:18):
Oh yeah, it's sort of like the passion flower plants. Yeah,
you grow in the ground and then they take over. Yeah.
I'm very excited about it, and I hope that we
have a long enough growing season to produce some seed.
So I'll keep on top of that for you, and
now people are using it as a hair rins as well,
good for your scalp.
Speaker 1 (19:37):
So wait a minute, hair Rens, skin dye drinks. I
know it's it's a versatile plant.
Speaker 2 (19:46):
I know it's what I call one of the adaptogen
herbs because it does so much good just for your
body in a general way and helps stress. So anyway,
I digress. But the butterfly blue pea for that a
lot more often than you're gonna see it now, Uh, real.
Speaker 1 (20:04):
Quick, got about thirty seconds to go time. This year,
I've had several complaints that you know, in areas where
they've gotten a lot of rainfall didn't do quite as well.
Speaker 2 (20:14):
No, the time that got too much rain has just
basically pooped out lots of brown patches. So I'm going
to root prune at this fall and she'll be good
to go next year.
Speaker 1 (20:24):
There you got it. Rita Nator hiken Feld always a pleasure.
Visit her website about eating dot com. Tell mister what
Hikenfeld we said. Have a great weekend.
Speaker 2 (20:32):
I hope you do too.
Speaker 1 (20:34):
All right, take care, Rita Nator Hikenfeld again about eating
dot com. Take a quick break, we come back. Phone
lines are open for you at eight hundred eight two three,
eight two five five. Here in the Garden with Ron Wilson.
How is your garden growing?
Speaker 4 (20:53):
Call Rod now at one eight hundred eighty two three
Talk you're listening to in the Garden with Ron Wilson.
Speaker 9 (21:16):
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Speaker 1 (23:02):
Oh my, welcome back. That was a joke. Anyway, welcome back.
We have too much fun around here. Danny put me
up to it talking to you. No, no, I had
to blame somebody. We're talking to you already. Get eight
hundred eight two three eight two five five website run
Wilson online dot com. By the way, we're talking with Rita.
And this time of the year, as your harvest is
(23:25):
coming in, and if you've had a good year with
some of your vegetables and that vegetable garden, and maybe
you have more than what you can use, and of
course you try to get him out to the neighbors
and all. Don't forget that there are a lot of
food pantries that would appreciate the gift of homegrown produce.
And if you have a food pantry down the road, great,
see if they'll take that and hand those out. If not,
(23:48):
and you're not sure where to donate fresh food, there
is a website this is nationally that you can go to.
Put your zip code in, click the grower section and
you'll find a list of organizations to light to accept
your generous gift of homegrown produce. And I got to
thank the folks at National Garden Bureau for putting this out.
And we had a gentleman on who put this together
(24:08):
several years ago who put this website together. But it's
ampleharvest dot org. Ample harvest dot org. Click the grower section,
put your zip code in, and then they'll tell you
places that you can go to take your extra crop
of zucchini or tomatoes or whatever it may be for
folks that don't have access to fresh produce. Now, interestingly enough,
(24:32):
if you happen to be in a situation where you
do not have access to fresh produce, there is a
website fresh Food Connect Fresh Food Connect, which will tell
you where you can go to get fresh produce from
backyard gardens and local farms that folks that have listed
(24:53):
the getting the you know with the having that available
for you. So you know you've got a couple of
things here where to find the fresh produce Fresh food Connect.
But if you have amp you know extra that you'd
like to give away, that they can give away at
the food pantries ampleharvest dot org. That's ampleharvest dot org.
(25:13):
Share the bounty of what you're growing in your own
backyard and don't forget. You know, there are many things
that you can be planting edibles from this point forward
to enjoy in the cooler part of the fall season.
Think about many of the plants that you plant at
early spring that do better in cool season weather. Those
basically turn right back around and are available for you
(25:34):
to plant now for the fall season, as well as
some of the warm season crops. Talking read about cucumbers
and squash. There are a couple of beans that will
produce fairly quickly. There are lots of vegetables like that
that can still be planted. But look at the cool
season crops. And if you've got that larger container in
the back, maybe the annuals are just looking really bad
(25:56):
right now and you're just going to clear it out.
You know, nothing to do if you're done with it,
whatever it may be, think about using those for growing
some of these fall vegetables. I mean it goes on.
Let most of the greens. Let us spinach, cabbage, kale, collars, broccoli, cauliflower.
(26:17):
If you get it in early enough, you can get those.
Look at some of those baby varieties that just produce
one head, which are really nice. Cilantro. You had a
hard time growing cilantro because of the heat, because they
don't like warm weather. They like the cooler weather. Try
growing cilantro in the fall where it likes the cooler weather.
It doesn't bolt as quickly, and go to seed. Now
(26:38):
if you're cilantro, remember if it bolts, go to seed.
If you collect the seeds that is coriander, So it's
you know, you can use the coriander seeds if you
use that. Otherwise you could take those seeds and put
them in the ground and replant again, so again. And
herbs most of all the herbs can be planted this
time of the year, annual herbs as well, and continue
(26:59):
to harvest those hes right up until the frosts the
cold weather eventually takes them out. Turnips, beets, I mean,
there's it's a lot bock joy. If you like those carrots, radishes.
I love doing carrots and radishes and containers. And the
cool thing about doing them in planters, window boxes, pots
on the deck, whatever it may be, is that you've
(27:20):
got that really nice loamy potting soil, and you know
these are root crops, and they grow so easily in
that nice loamy, loose soil. And you can get some
of the nicest radishes and the nicest carrots by growing
in containers versus trying to grow them in the ground.
(27:42):
And you can have succession plantings of these to have
them that you're harvesting, I mean carrots. You know, you
can kind of cover those over. They'll take a couple
good frosts and freezes with no problem. Radishes will tolerate
very cool weather as well, so again you could have
a couple good planting of these with no problem and
have fresh care and radishes right to the end. If
you could even find onion sets onion ball, you know
(28:06):
you would buy in the springtime to grow your green onions,
the little bulbs if those are still available. And sometimes
when you buy those in the springtime, if they're from
like Holland, they're real hard. You can keep those over.
If you can keep them over the summer, you could
plant those now for green onions, not for the regular onion,
but for green onions. So again, take advantage of those
containers that you may be cleaning out that you're not
(28:29):
interested in planting fall mums or cab or pansies, ornamental
cabbes and kale, whatever it may be for fall planters.
Use them for planting fall edibles. And you know, if
you do like carrots, the foliage comes up, it looks great,
it's a great looking planter. Plus you got the cars
to pick from as well, So keep those in mind
(28:49):
as you're looking at your planters over the next three
weeks or so. From seed and some garden centers will
have a lot of these for you available late August
early September by seedlings as well, so you can do
it from seed or by seeding and have yourself a
lot of great edibles that love the cooler weather. One
last name before we take a break. I was talking
earlier about lawn preparation for the you know, getting things
(29:12):
ready for the fall. And if you've got to go
in and clear out areas you want to kill all
the vegetation out. You know, we usually look to products
like kills all round up. You know that are non
selective vegetation killers. I do want to remind you that
round up the formula has been changed on the homeowner's
(29:33):
round up. So if you're looking at the weed and
grass killer four the concentrate ready to use, whatever it
may be, that's the new formula says. It's got the
four on there and it's tricloporal. It's the same day
kwat and fuselate. All right, three different new chemicals that
(29:54):
are in there, and I would look up those chemicals
learn more about them. Some of them can move a
little bit. And the restrictions are a lot different than
when it was glyphosate. Okay, so you know, just like
I say, read them. The restrictions are different. You can
plant one to thirty days after you've applied it, so
(30:14):
it depends on what you're trying to replant. Timing wise,
you've got to take a look at that. You can't
plant too early when it comes to planting evergreens after
spraying it, so be cautious there. It is also now
not labeled for around edibles, not labeled for in pasture
lands where livestock may be eating the grass. So it's
(30:36):
a new formula it's different, it's not the same. And
we're talking about roundup Weed and grass Killer four, which
is their new label, their new product mixed active ingredients
for the roundup. It no longer has glyphosate in it,
that particular one. And for the homeowners, now, if you're
still looking for the glyphosate, which I still use myself,
(30:59):
fertil homes kill, fertiloon kills all still has. The glypha
sate works great and can be used around edibles, be careful, obviously,
it's gonna kill what you spray it on. I can
also be used in pastures and things like that, and
they're replanting after you use that for evergreens, and that
is a lot less than it would be for the
new roundup formula. But again, if you're afraid of the
(31:21):
glypha sate, take a look at the roundup. But again,
look up those three chemicals that are in there. Learn
about those as well, all right, just kind of winking
to take a look at those, so you're familiar with
those three chemicals as well. But it is a different label,
different formula, so be sure you read the label as
you always should before you apply any product to your
(31:43):
long garden house. Plants, whatever it may be. Always read
the label first. Now the break, we come back, taking
your calls at eight hundred eight two three eight two
five five. Here in the garden with Ron.
Speaker 4 (31:54):
Wilson landscaping ladies. Here with your personal yard boy. He's
hitting and he's Ron Wilson.
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Speaker 1 (34:05):
Welcome back here in the Garden with Ron Wilson again
that toll free number eight hundred eight two three eight
two five five to Ohio We go, Sarah, good morning,
Good morning.
Speaker 8 (34:14):
Hi, So I had a question about some herbs. I
have a fenstro and we spray these flowers with dacenills
so that they don't get mold on them. And then
right in front of the of the fence, we have
a wheelbarrow and I put herbs in there, and I
wanted to use the herbs in cooking, but I wasn't
for sure if the drift from the dacanel would affect
(34:38):
the herbs.
Speaker 1 (34:39):
Shouldn't And what I you know, again, anytime you use
whether it be a fungicide or or an insecticide, when
you take those in rents them off obviously. Other than
that you shouldn't have any problem. I think that you
should be.
Speaker 8 (34:51):
Good to go it wouldn't be like a systemic where
if the dacanel got on that it would go down
in and coz.
Speaker 1 (34:57):
Any kind of problem, you know, And i'd have to
get a dacanyl label to see. But I'm pretty sure
that do you have the actual bottle of dacanel, because
I would look to see if if edibles are on
the label.
Speaker 8 (35:14):
Well, I know that you can do like tomatoes and
things that are smooth skinned, but I didn't know if
you could do things but had leaves and that kind
of let usye kind of thing.
Speaker 1 (35:23):
Yeah, no problem. That's why as long as that bottle
is labeled for that, no problem. That's why we always
say read the label. But dacanyl, yeah, and that's been
around long time. But again I always rent off the
leaves first for any resident that may be on the outside.
Otherwise you should be good to go.
Speaker 8 (35:41):
Okay, thank you, I have a good day.
Speaker 1 (35:43):
Hey, good talking with you. Appreciate that. And again, you know,
I see more and more articles coming out about edible
landscapes and you know, growing things like you know, herbs
or whatever may be in with your landscape or fruit
and various things like that. Cool idea, and I really
(36:03):
like that The problem you always had to be careful
of is if you have them like like she has,
where you have other things around it that you might
need to do protective spraying of insecticides or fungicides sometimes
if it's a landscape bed or a bed that's out
in the lawn, and if you have a lawn care
service who sprays weed killers or pre emerged herb beside
(36:27):
things like that out there, or insecticides on your lawn,
you know, possibly could that drift or movement in the
soil get into your edibles. So you've always got to
be a little bit careful about. I've always felt the
mix that you have there, and that's why I still
like for the most part, setting aside the edible area
from other plants and containers helps to do that as well.
(36:51):
But be cautious about that. If you know you're going
to you got an area that's going to be possibly
higher you know, funge of sides, insecticides, whatever, you know,
you may be cautious about planning edibles there. But again
read the label and of course if they're labeled for edibles,
you got it made. But no matter what, I still
would always rinse those off just to be sure, by
(37:11):
the way, when you're out walking around in your lawn
and garden, which you should be doing the old Mannies
by walking around this time of the year, enjoying it
as you walk around and seeing what's going on. We
are seeing a lot of things right now. I'm getting
a lot of emails right now from folks that have
especially the macro file of hydrange is showing some leaf
spot and with the weather is just right, leaf spot
(37:34):
on hydrangees, there are a couple that get on. There's
pretty common. It happens all of a sudden. You see
the especially like the leaves just on the top or
around the edges have all these spots on it. At
this stage in the game, once you notice that and
you've got these leaf diseases, there's nothing you can do
about it. To this stage, it's there, it's already infected
(37:56):
the leaf. Done deal. But I've also you know, and
and do you want to spray with the fungicide this
late in the season. I typically say no, I just
would pick those off as they would fall. Otherwise, you know,
click them up, get rid of them. If it's a
problem that you have every year, and you know when
those spots starts to show up, maybe you do some
preventative fungicidal applications to cut it down, but it doesn't
(38:20):
typically doesn't weaken the plant. It makes it look goofy.
Sometimes it will affect the flowers depending on what it is,
but we're seeing a lot of that right now, and again,
just kind of deal with it to kind of pick
them off, but don't get out the fungicides and start
spraying because this late in the season probably not gonna
do you any good. It's already there. Let it go,
(38:42):
and then, like I say, remember next year, if you
get a year after year after year, you might want
to go out and maybe do a permative applications of
a fungicides to try to keep it under control. Also,
don't water the foliage. Water the soil. And the reason
we say don't water the foliage water the soil for
most cases is not because you're going to leave water
(39:03):
spots that burn on the leaves. That doesn't happen ninety
nine point nine percent of the time. There are a
couple leaves out there that have little fibers that may
cause that to happen a little bit, but otherwise that's
one of those MythBusters that doesn't really happen, all right,
But the reason we ask you to keep the water
off the foliage is don't waste the water on the foliage,
(39:24):
get it down into the soil. And secondly, when you
have wet foliage like that, sometimes you set them up
all right for having disease issues. You know, rainy seasons,
high humidity seasons, overhead irrigation on a regular basis can
set these plants up for leaf and other diseases. So
you know, we like we say, try to water just
(39:44):
the soil, keep the moisture off of the leaves. Nothing
you can do about mother nature and the rainfall, but
water the soil, not the foliage, And that really does
help cut back on leaf diseases on just about anything
and everything. About the only time I actually go in
and really flesh plants out is if I've got an
insect problem and I'm blowing them off, blowing insects off
with the water or evergreens. I like to flesh evergreens
(40:06):
out when I'm watering them to flesh out case you
have a little bit of mite population or whatever, they
like to be fleshed out. Other than that, it's water.
The soil to Cleveland. Me go, Tony, good morning.
Speaker 3 (40:18):
Yeah, how you doing this morning, Tony?
Speaker 1 (40:20):
I'm great? How about yourself?
Speaker 3 (40:22):
I'm doing well.
Speaker 1 (40:23):
Thanks, that's good.
Speaker 3 (40:24):
So it looks like I have what they call artillery fungus, yes,
and I'm trying to remediate this in some fashion or other.
It's gotten on some of the vinyl and some of
the hardy board. And talked to several power washer individuals
and that doesn't they don't seem to have a recipe.
Speaker 1 (40:46):
To get rid of it.
Speaker 3 (40:47):
So I wondered if you had something to get rid
of it. And then also within the beds, the remediation
for something.
Speaker 1 (40:55):
Like that, I don't have an answer for you for it.
On the sighting car, you know, the wood, whatever it
may be, that stuff is worse than tar. And sometimes
the tar remover for cars sometimes helps to get that
off of there, but sometimes you wind up coming back
and actually painting over top. But look at the tar
remover that they use for cars out the outside, and
(41:19):
maybe that will help you. But it's such a side
when it hits there. Man, that stuff you like what
you find out. And so folks understand what we're talking about.
This is a fungus that grows in mulch. And the
way they spread is that they shoot these spores out
and they can shoot them up to a second story
side of a second story house with no problem. And
(41:40):
these spores then gets shot out everywhere, and then of
course they start to grow and shoot out more, and
it's it's a tough one and the best way, like
if you've got it in mulch, and usually see it
in shredded hardwoods. I don't know what kind of malch
you have, but that's probably the most common. But it
winds up either yet put another layer of mull to
(42:00):
over top of it, or you scoop it all up,
don't throw it away, use it out in the yard,
like around the trees, you know, everything away from the house,
so the spores can do whatever they want, doesn't matter,
but around the house and you come back and replenish
it with new mulch, another type of mulch, whatever it
may be, that'll get rid of the spores. Just scooping
(42:21):
the mulch up and getting it away from there, that'll
take care of that.
Speaker 3 (42:25):
Yeah, So I did scoop up all the loose stuff.
There's several layers and as the mult, you know, decomposes,
it almost turns into a soil base, right, And so
I have the felt down below, but there is a
layer of some of that mult that's just still there,
almost like decomposed of.
Speaker 1 (42:46):
To a soil.
Speaker 3 (42:48):
And I didn't know if I needed to remove that
layer as well, but I took all the loose stuff
off the top, raked it all out and did what
I could. Is there anything that I should spray or
can spray in there to kill that well? And or
you think I need to go down further down to
the true original virgin soil.
Speaker 1 (43:06):
Well, you know, if you've got the landscape fabric there,
if you went down to the fabric and removed everything,
then you know you got it out of there. But
many times, Tony, we've been very successful taking off that
top inch of mault or so and replacing that with
another with a fresh layer and pretty much taking care
of and not pretty much, but taking care of the
artillery fungus. So that may be enough for you at
(43:28):
that point to be one hundred percent sure. You go
all the way down to the fabric, clean it out,
come back with a new mulch, and you should be
good to go. That's the easy part. I mean, it
sounds physical, but that's the easy part. Getting it off
of your sighting is another one. Keep listening to the show.
We got Gary Sullivan, our home improvement guy, coming up
in our next half hour. And Gary garylu He gets
(43:49):
hit with us all the time, and I don't think
Gary's ever come up with a really, really good solution.
But try the tar removal. We'll talk with Gary in
the next half hour. Find out what he says as
well to get it off of that sighting. Eight hundred
eight two three eight two five five Here in the
Garden with Ron Wilson, Green tom or not.
Speaker 4 (44:15):
Ron can help at one eight hundred eighty two three talk.
This is in the Garden with Ron Wilson.
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