November 15, 2025 • 21 mins
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Speaker 1 (00:04):
Welcome back. You're in the garden with Ron Wilson. You know,
every now and then to come across a book that
I just absolutely love and I like to share it
with you. I highly recommend. And I'll tell you what.
I've just found another one that was a pleasure to
read through. I've taken notes. It's a if you grow
your own vegetables, or maybe you don't, once you read
this book, you'll want to. If you've never canned your
(00:27):
own vegetables or preserve them or save them for a
later date, you've never done that before. After you read
this book, you're going to want to. And if you've
never done any of this stuff before and you read
this book, you're going to enjoy it so much you're
gonna want to. Trust me. Well written, great pictures, great instructions.
Speaker 2 (00:45):
Easy.
Speaker 1 (00:46):
If I can read it and understand it, you know,
it's easy to read. It's absolutely wonderful. It's called The
Preserver's Garden, How to Grow a Garden for fermenting, canning, pickling, dehydrating,
freeze drying, and more. Co written by Stacy and Jeremy Hill,
and with us this morning is mister Jerry Hill. Good morning,
(01:06):
Good morning, thanks for having me hey, my pleasure, and
thanks for spending time. I know you guys are headed
out to a big farmers market today and you got
stuck staying back to talk with me.
Speaker 3 (01:16):
Yeah, I want to thank you for that. It got
me out of going in early. So thank you. Thanks.
Speaker 4 (01:21):
Well.
Speaker 1 (01:21):
You know, after I read through that text, I went,
wait a second, I'm saving him from all the work
getting set up.
Speaker 3 (01:26):
Absolutely, you understand.
Speaker 1 (01:29):
I love it, Hey, Jeremy, thank you so much. Seriously,
what a great book. And by the way, co written
by your wife Stacy. And from what you told me yesterday,
you really were responsible for just about everything in this book.
Speaker 3 (01:42):
Oh yeah, I mean.
Speaker 2 (01:43):
That's pretty much how it normally works. But now, really
she's the brains of the operation. I just do the
do the back end work more than anything. So well,
it is a team, I've heard. And it's not just
her and me, it's actually our our six kids all
have a roll in it as well.
Speaker 3 (02:01):
It's truly a family affair.
Speaker 1 (02:03):
Unbelievable, I tell you what. Seriously, you know, whether you
if somebody got this book, you could read this book,
enjoy it, enjoy the story behind it, and never grow
anything and never preserve anything. Just enjoying the book, But
if you've never done it before, once you get through
this thing, I'm ready to dive in head first. And
I've been growing things for years, and I used to
(02:23):
help my mom. I don't do much canning and preserving myself,
but used to help as a kid growing up. But
this thing, this book, I tell you, makes you want
to grow more, to get out there and do this
so kind of real quick. I love the stories behind
things like this, and you too have a great story.
Speaker 3 (02:41):
Yeah.
Speaker 2 (02:42):
Well, I appreciate that we've been preserving food since we
got married twenty one years ago.
Speaker 3 (02:52):
On a small scale, and then just kind of worked
up over the.
Speaker 2 (02:55):
Years to preserving pretty much all of our fruits and
vegetables that we that we consume as a family.
Speaker 3 (03:02):
As our family.
Speaker 2 (03:03):
Grew, our needs grew, the size of our garden grew,
the size of our pantry grew, and it all just
became a matter of scale. And we started out living
in Springfield, Missouri, which you know. Now we're in Rogersville,
which is just a neighboring town. But I did a
little research to draw comparison in Springfield would compare pretty
(03:25):
much to Dayton.
Speaker 3 (03:26):
Ohio in size and metropolitan area.
Speaker 2 (03:30):
So we went from just basically your suburban street on
the end of the cul de sac home and bought
a little bit of land. We're on twelve acres and
when we got this farm nine years ago, we were
really able to step it.
Speaker 3 (03:46):
Up and grow a lot more. And it's just a
little more every year, all right.
Speaker 1 (03:52):
So when you and Stacey got married, was this your
goal at that time too? You know, of course you've
got a great family family, but was that your goal
to eventually get to a point where we're somewhat self
sustainable and we're going to grow our own and our
own food. And had the small.
Speaker 3 (04:08):
Farm not even a little bit not it wasn't even
on the radar. You know.
Speaker 2 (04:16):
We had a little backyard garden and I think we
were in our first home. We had a three foot
by six foot bed behind our duplex that we lived
in and grew a couple of tomato plants and that
was it.
Speaker 3 (04:32):
So it's really grown from there. It Hm, it starts
from a lot of different things.
Speaker 2 (04:38):
I mean one, saving money is a is a is
a goal. Eating clean is probably our main goal that
that led us here, being able to know what's in
your food. We grow everything organically, using organic practices at least,
and you know there's you just really never know what's
(04:59):
in your food that you get from the grocery store.
Speaker 3 (05:01):
So we decided that just a little by little, we
would grow more and more.
Speaker 2 (05:05):
And you know, tomatoes, if you read the book, you
know we kind of gush on tomatoes is our favorite,
our favorite.
Speaker 3 (05:13):
Thing, and we can you know, it's.
Speaker 2 (05:18):
Sixty to eighty quartz of tomato sauce and just to
keep our family going and not to have any backstock,
and not to mention salsa, doopes, excuse me? So many
things that were made out of tomatoes. They're a favorite thing.
And having clean, good quality heirloom tomatoes preserve throughout the
(05:40):
year is it's a real treat to open up really
good tasting tomato sauce or salsa in February.
Speaker 3 (05:49):
Sure it's something else.
Speaker 4 (05:52):
You know.
Speaker 1 (05:52):
My I look back at my roots and my grandparents,
great grandparents, they all had the storm, the sellers, you know,
into the hillside, and of course my grand mothers and
grandfathers they all did all this kind of canning. But
then I look at at your book, and of course
it's wonderfully illustrated. The picture. You're outstanding. I look at
your pantry. That thing is phenomenal. Yeah, it's that's like
(06:13):
a grocery store.
Speaker 3 (06:15):
It really is.
Speaker 2 (06:16):
The The pantry itself was actually a dining room when
we bought this old house. This the house we live in,
is a It was originally built in eighteen eighty and
it's been built onto it modernized, of course, and this
room was added on as a dining room. So it's
like twenty feet long and seven or eight feet wide.
(06:36):
It's a really odd narrow room. So we put shelves
down both sides, or down three sides really to make
it a big u. And it's got five shelves, and
we made it all out of heavy lumber, plywood and
two by fours, and it is. It does to be
heavy to hold all these glass jars and the food
(06:59):
and stuff them. So we really made it into our
own little family grocery store.
Speaker 1 (07:04):
I would imagine you don't throw any jars away at
your house.
Speaker 3 (07:08):
Oh no, And I still buy jars.
Speaker 2 (07:10):
I just keep an eye on Craig's List, Facebook marketplace.
If I see somebody selling a bunch of old jars,
I'm on it because a lot of these jars are
one hundred years old and you can still use them
after all these years.
Speaker 3 (07:21):
That's a great.
Speaker 1 (07:23):
Talking with Jeremy Hill. He and his wife Stacey has
written a book that's absolutely outstanding. And by the way,
I want to mention this coming up as Christmas. You
can buy this for yourself or as a gift. It's
called The Preservers Gardener Garden How to Garden for fermentding, canning, pickling, dehydrating,
freeze drying and more. It's Ashley Wonderful pictures are great.
Their website check this out Gooseberry Ridge dot com. Gooseberry
(07:47):
Ridge dot com. That's their farm and we're going to
take a break. When we come back, we'll talk more
about that and a lot of the things that you're
going to find in this book, The Preservers Garden by
Stacy and Jeremy Hill. Here in the Garden with Ron.
Speaker 5 (08:00):
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Speaker 4 (08:25):
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Speaker 1 (09:26):
Welcome back. You're in the garden with Ron Wilson and
we are talking with mister Jeremy Hill. He is a
co author of a great book, and it's a perfect
for Christmas for yourself or somebody else. But it's called
The Preserver's Garden. How to Grow a Garden for fermenting, canning, pickling, dehydrating,
freeze drying, and more. He and his wife wrote this together.
It's absolutely wonderful. The pictures are outstanding. You will love it.
(09:49):
Very well written, and we have Jeremy with us this
morning talking with about that. By the way, their website
is gooseberry Ridge dot com. That's Gooseberry Ridge dot com.
Learn more about them and all the great things that
they do. By the way, you mentioned at the very
beginning here Jeremy talking about, uh, you know how much
you guys like tomatoes, didn't I read in here? That's
at the beginning. Stacey wasn't a big tomato lover.
Speaker 6 (10:13):
Yeah, she actually didn't like tomatoes when we when we
first got together, and because she had only had you know,
the pink hard store potato tomatoes that are designed for
travel and not taste in flavor.
Speaker 3 (10:28):
And once I introduced her to.
Speaker 2 (10:32):
You know, some some really good heirloom tomatoes, ones that
are designed to be eaten right off the plant, like
Erki purples, and millionaire tomatoes things like that.
Speaker 3 (10:43):
It changed their perspective to realize that.
Speaker 2 (10:45):
You know, what I realized is most people think a
tomato is that little pink disk that you get on
a hamburger at Wendy's, and it's really you know, that's
that's not the same thing.
Speaker 3 (10:58):
Those are.
Speaker 2 (10:59):
Those are grown and shipped thousands of miles and sometimes
they've been picked for weeks, if not months. They're they're
designed for for travel, not for flavor.
Speaker 1 (11:09):
Right, you know, I look at that sometimes and I
gotta admit, some of the grocery stores are doing a
better job today than they did thirty years ago, There's
no doubt about it. But on the same token, it's
still not like picking that cherry tomato or that airloom
tomato out of the garden and put popping that, you know,
dusting it off a little bit, or not dusting it
off and popping it right into your mouth. The flavor
is totally unbelievable. And for those that never wind up
(11:33):
growing any food whatsoever, And of course, container gardening makes
it so easy for anybody to try something. You never
know the difference. So I said, you know, people are
gonna they eat this from the you know, the produce
and the grocery store or whatever. They never know the difference,
you know, because that's all they've ever had. But you know,
if you get out to the local farmers market, to
a farm like yours or whatever, and once you taste that,
(11:54):
you know it's you. It's hard to go back. There's
no I remember my parents and grandparents always complaining about
the tomato in the winter time, you know, because they
were just nothing. But and so that's where by canning
and preserving and all the different methods that you're teaching
all of the folks here how to keep that going,
you can enjoy those flavors year round.
Speaker 2 (12:14):
And the other thing to know about tomatoes that you know,
I try to spread the word on tomatoes should never
be refrigerated, right, Never put a tomato in a refrigerator.
Even if you cut a tomato in half and only
eat half of it, if you put that other half
in the refrigerator the next day, the flavor is.
Speaker 3 (12:34):
Going to be changed.
Speaker 2 (12:36):
But the texture is what a lot of people associate
with tomatoes, and it's a grainy, gritty, not good texture.
Speaker 3 (12:45):
And that's a result of refrigeration.
Speaker 7 (12:47):
And most tomatoes that are shipped in from outside of
you know, wherever they're consumed, are shipped in a refrigerated
truck and with other vegetables that need to be refrigerated,
so the tomatoes fall victim and then people think, oh,
tomatoes are gross.
Speaker 1 (13:03):
Good great point talking to Jeremy Hill, co author of
The Preserver's Garden. Absolutely outstanding book. You're gonna want this one,
trust me, even if you are.
Speaker 3 (13:14):
I jumped in and tell you one other thing too.
You've given our website a couple of times. It's actually
Gooseberrybridge dot com.
Speaker 1 (13:21):
Not rich Bridge. I don't know why I wrote down
Ridge my bad, no worries, but if they Google, if
they put that in there, you'll probably wind up getting
it anyway.
Speaker 3 (13:30):
It'll probably end up getting there.
Speaker 2 (13:31):
But Gooseberry Ridge won't get you anywhere, but it'll probably
get you close.
Speaker 1 (13:34):
I even have an online bridge. I don't know why
I have it on and uh at Gooseberry Bridge Farm
as well to learn more about them. But anyway, the
book is outstanding, and you can find that on your
website right if folks want to order it right from you.
Speaker 2 (13:49):
Yeah, and I don't know that we actually have the
book on our website yet, okay, but we we we
should have it up there pretty quickly.
Speaker 3 (13:56):
But it is available for pre order right now.
Speaker 2 (13:58):
It actually comes out on this second, so you've got
a pre release copy thanks to our our I'll go.
Speaker 1 (14:05):
Sure, I'm a lucky I'm a lucky person. I know
several of my friends now are going to be asking
for this book, which I'll be.
Speaker 2 (14:12):
Saying, Amazon Books, Books, a million, Barnes and Noble, and
it'll be in a lot of local bookstores too after December.
Speaker 3 (14:22):
Second.
Speaker 1 (14:22):
All right, Danny, our producer, said, he went and looked
and it is on your website. So there you go.
Speaker 3 (14:26):
Oh well, fantastic, up and going.
Speaker 2 (14:28):
And I should tell you too that my my wife
Stacy runs the website among any many other things.
Speaker 1 (14:34):
So go Hur and go Stacey. And it's a it's
it's a great website. So once you get there, and
don't forget it's Bridge, not Ridge, but Gooseberry Bridge dot com. Uh,
you'll be on there for a while because of all
the great things you do, and I would want to
talk about that very quickly. But again, looking at pictures
of your garden, you do about every type of gardening
(14:56):
from race beads and ground. You got cold frames, you
got containers, you got high tunnels, you got it all.
Speaker 3 (15:04):
They try to do a little of everything.
Speaker 2 (15:08):
We're actually an agriturism destination here in Southern Missouris. So
people come out to our farm for various things that
we won't get into all of right now, but we
wanted to try to have a representation of a lot
of different kinds of gardening, not just for people to see,
but also for us because it gives us the highest
yields on produce, to be able to try different things
(15:31):
and have to utilize high tunnels along with no till,
along with the.
Speaker 3 (15:36):
Containers and could frames and everything else.
Speaker 2 (15:40):
So it gives us the best results, and it gives
people a good sampling of what they could do in
their backyard garden.
Speaker 1 (15:46):
And of course the book does as well. It's called
The Preservers Garden, How to Grow a Garden for ferment
and canning, pickling, dehydrating, freeze drying and more. And by
the way, I you know again, it's so well written.
Anybody can do this on You're done, you really do
want to just dive into it. You've taken, you know,
done all the homework for us. I'm assuming there's a
(16:06):
little bit of trial and error through all of your
processes here, but you sure simplified it for everybody absolutely.
Speaker 2 (16:14):
I mean, this is the labor of over twenty years
of trial and error. And the other thing that we
really try to do with this is to implement a
lot of modern techniques. It's not just canning, you know,
don't just think that this is going to be about
standing over a canner like your grandma did.
Speaker 3 (16:33):
We get into modern dehydrating, freeze drying.
Speaker 2 (16:37):
We actually have two freeze dryers here that we You know,
once you have a freeze dryer, you'll never not have one.
Speaker 3 (16:43):
It's an amazing appliance and we use it constantly.
Speaker 2 (16:47):
So one of the things we get into in the
book is for each produce profile, what preservation methods work
the best for different situations and different pieces of produce. So,
you know, some things just don't can well and they
freeze dry well. Some things dehydrate well, but they don't
freeze dry well, and we cover a lot of that
(17:08):
in the book, so you'll know how to properly preserve
and get the most out of the food, not just
eating fresh, but over the winter when your garden's dead.
Speaker 1 (17:17):
Yeah, and you walk and you walk us through actually
the growing process of best location and then take us
into the best way to preserve them. And of course
you've got all the different message dehydration, salting, fermentation, freezing,
water bath canning, pressure canning, freeze drying. I notice you
really focus on the freeze drawing. If there was one
(17:38):
method through here, it seemed like I read a lot
about that we're able to freeze dry, and not too
many things fell into the category that you could not.
That's you guys use that at quite a bit. It
seems like even looking at your pictures here a lot
of freeze drying.
Speaker 3 (17:53):
Yeah. It really is a great method. It stores well.
Speaker 2 (17:56):
We store a lot of our freeze dried food in
mason jars with a vacuum stealer and an oxygen disorber.
If you store that method or in mil our bags,
you can save a lot longer than pressure or water
bathcnned foods. It does change to the texture, sometimes positively,
(18:17):
sometimes negatively, so you can rehydrate those foods. The other
cool thing about freeze drying is you can freeze dry
prepared food.
Speaker 3 (18:26):
It doesn't have to be just raw veggies.
Speaker 2 (18:30):
We went on a trip last week and on a
vacation for end of season, and we took along stir
fried veggies that have been freeze dried and ate them
just like chips.
Speaker 3 (18:44):
You and mye potato chips, and they're delightful.
Speaker 2 (18:46):
So you know, you can get really creative with how
you eat this stuff after you prepare it and freeze dry.
Speaker 1 (18:53):
Where's a family of six kids go on vacation.
Speaker 2 (18:58):
We actually went up in the smoky, oh cool North Carolina, Tennessee,
smoking out in National Park, did a little hiking and
just kind of got away for a little bit.
Speaker 3 (19:07):
It's kind of our become our tradition.
Speaker 2 (19:09):
After the first freeze of the year kills the garden,
we just go get away for a week.
Speaker 1 (19:15):
I was in North Carolina last week myself. It wasn't nice.
It was a nice weather. Talking with Stacey and Jeremy.
We're talking with Jeremy Hill, co author of the book
The Preserver's Garden, and this thing is absolutely outstanding. You're
gonna love it. Taking pre orders for the book, it's
not readily available. I happen to get a copy early
and it is, again, like I said, absolutely outstanding. I
love your final chapter achieving success. I think that's outstanding.
(19:37):
And I think the biggest thing here is when it's
all said and done, you said, fine, know yourself, find
ways to motor your self. You're motivate yourself and stay
on track. And man, that's really does sum it all up.
Jeremy Hill, thank you so much for spending time with us.
Tell Stacey we appreciate you leaving her, leaving you back
so that you know, stayed out all all heavy work.
(19:58):
And thank you so much for this book. It is wonderful.
Speaker 3 (20:02):
Thank you all right having us on.
Speaker 1 (20:04):
Thank you, Jeremy Hill. The name of the book, The
Preserver's Garden had a garden for a girl garden for fermenting, canning, pickling, hydrating,
free drawing and more. I totally enjoyed this one and
I did read it front the back. Great story as well.
Check it out again. Get your pre orders in The
Preservers Gardener Stacy and Jeremy Hill. After the break we'll
(20:26):
come back talk more about yarding here in the Garden
with Ron.
Speaker 5 (20:28):
Wilson, landscaping ladiesier with your personal yard boy. He's hit
in the garden and he's Ron Wilson.
Speaker 4 (21:00):
Yeah,
Welcome back. You're in the garden with Ron Wilson. You know,
every now and then to come across a book that
I just absolutely love and I like to share it
with you. I highly recommend. And I'll tell you what.
I've just found another one that was a pleasure to
read through. I've taken notes. It's a if you grow
your own vegetables, or maybe you don't, once you read
this book, you'll want to. If you've never canned your
(00:27):
own vegetables or preserve them or save them for a
later date, you've never done that before. After you read
this book, you're going to want to. And if you've
never done any of this stuff before and you read
this book, you're going to enjoy it so much you're
gonna want to. Trust me. Well written, great pictures, great instructions.
Speaker 2 (00:45):
Easy.
Speaker 1 (00:46):
If I can read it and understand it, you know,
it's easy to read. It's absolutely wonderful. It's called The
Preserver's Garden, How to Grow a Garden for fermenting, canning, pickling, dehydrating,
freeze drying, and more. Co written by Stacy and Jeremy Hill,
and with us this morning is mister Jerry Hill. Good morning,
(01:06):
Good morning, thanks for having me hey, my pleasure, and
thanks for spending time. I know you guys are headed
out to a big farmers market today and you got
stuck staying back to talk with me.
Speaker 3 (01:16):
Yeah, I want to thank you for that. It got
me out of going in early. So thank you. Thanks.
Speaker 4 (01:21):
Well.
Speaker 1 (01:21):
You know, after I read through that text, I went,
wait a second, I'm saving him from all the work
getting set up.
Speaker 3 (01:26):
Absolutely, you understand.
Speaker 1 (01:29):
I love it, Hey, Jeremy, thank you so much. Seriously,
what a great book. And by the way, co written
by your wife Stacy. And from what you told me yesterday,
you really were responsible for just about everything in this book.
Speaker 3 (01:42):
Oh yeah, I mean.
Speaker 2 (01:43):
That's pretty much how it normally works. But now, really
she's the brains of the operation. I just do the
do the back end work more than anything. So well,
it is a team, I've heard. And it's not just
her and me, it's actually our our six kids all
have a roll in it as well.
Speaker 3 (02:01):
It's truly a family affair.
Speaker 1 (02:03):
Unbelievable, I tell you what. Seriously, you know, whether you
if somebody got this book, you could read this book,
enjoy it, enjoy the story behind it, and never grow
anything and never preserve anything. Just enjoying the book, But
if you've never done it before, once you get through
this thing, I'm ready to dive in head first. And
I've been growing things for years, and I used to
(02:23):
help my mom. I don't do much canning and preserving myself,
but used to help as a kid growing up. But
this thing, this book, I tell you, makes you want
to grow more, to get out there and do this
so kind of real quick. I love the stories behind
things like this, and you too have a great story.
Speaker 3 (02:41):
Yeah.
Speaker 2 (02:42):
Well, I appreciate that we've been preserving food since we
got married twenty one years ago.
Speaker 3 (02:52):
On a small scale, and then just kind of worked
up over the.
Speaker 2 (02:55):
Years to preserving pretty much all of our fruits and
vegetables that we that we consume as a family.
Speaker 3 (03:02):
As our family.
Speaker 2 (03:03):
Grew, our needs grew, the size of our garden grew,
the size of our pantry grew, and it all just
became a matter of scale. And we started out living
in Springfield, Missouri, which you know. Now we're in Rogersville,
which is just a neighboring town. But I did a
little research to draw comparison in Springfield would compare pretty
(03:25):
much to Dayton.
Speaker 3 (03:26):
Ohio in size and metropolitan area.
Speaker 2 (03:30):
So we went from just basically your suburban street on
the end of the cul de sac home and bought
a little bit of land. We're on twelve acres and
when we got this farm nine years ago, we were
really able to step it.
Speaker 3 (03:46):
Up and grow a lot more. And it's just a
little more every year, all right.
Speaker 1 (03:52):
So when you and Stacey got married, was this your
goal at that time too? You know, of course you've
got a great family family, but was that your goal
to eventually get to a point where we're somewhat self
sustainable and we're going to grow our own and our
own food. And had the small.
Speaker 3 (04:08):
Farm not even a little bit not it wasn't even
on the radar. You know.
Speaker 2 (04:16):
We had a little backyard garden and I think we
were in our first home. We had a three foot
by six foot bed behind our duplex that we lived
in and grew a couple of tomato plants and that
was it.
Speaker 3 (04:32):
So it's really grown from there. It Hm, it starts
from a lot of different things.
Speaker 2 (04:38):
I mean one, saving money is a is a is
a goal. Eating clean is probably our main goal that
that led us here, being able to know what's in
your food. We grow everything organically, using organic practices at least,
and you know there's you just really never know what's
(04:59):
in your food that you get from the grocery store.
Speaker 3 (05:01):
So we decided that just a little by little, we
would grow more and more.
Speaker 2 (05:05):
And you know, tomatoes, if you read the book, you
know we kind of gush on tomatoes is our favorite,
our favorite.
Speaker 3 (05:13):
Thing, and we can you know, it's.
Speaker 2 (05:18):
Sixty to eighty quartz of tomato sauce and just to
keep our family going and not to have any backstock,
and not to mention salsa, doopes, excuse me? So many
things that were made out of tomatoes. They're a favorite thing.
And having clean, good quality heirloom tomatoes preserve throughout the
(05:40):
year is it's a real treat to open up really
good tasting tomato sauce or salsa in February.
Speaker 3 (05:49):
Sure it's something else.
Speaker 4 (05:52):
You know.
Speaker 1 (05:52):
My I look back at my roots and my grandparents,
great grandparents, they all had the storm, the sellers, you know,
into the hillside, and of course my grand mothers and
grandfathers they all did all this kind of canning. But
then I look at at your book, and of course
it's wonderfully illustrated. The picture. You're outstanding. I look at
your pantry. That thing is phenomenal. Yeah, it's that's like
(06:13):
a grocery store.
Speaker 3 (06:15):
It really is.
Speaker 2 (06:16):
The The pantry itself was actually a dining room when
we bought this old house. This the house we live in,
is a It was originally built in eighteen eighty and
it's been built onto it modernized, of course, and this
room was added on as a dining room. So it's
like twenty feet long and seven or eight feet wide.
(06:36):
It's a really odd narrow room. So we put shelves
down both sides, or down three sides really to make
it a big u. And it's got five shelves, and
we made it all out of heavy lumber, plywood and
two by fours, and it is. It does to be
heavy to hold all these glass jars and the food
(06:59):
and stuff them. So we really made it into our
own little family grocery store.
Speaker 1 (07:04):
I would imagine you don't throw any jars away at
your house.
Speaker 3 (07:08):
Oh no, And I still buy jars.
Speaker 2 (07:10):
I just keep an eye on Craig's List, Facebook marketplace.
If I see somebody selling a bunch of old jars,
I'm on it because a lot of these jars are
one hundred years old and you can still use them
after all these years.
Speaker 3 (07:21):
That's a great.
Speaker 1 (07:23):
Talking with Jeremy Hill. He and his wife Stacey has
written a book that's absolutely outstanding. And by the way,
I want to mention this coming up as Christmas. You
can buy this for yourself or as a gift. It's
called The Preservers Gardener Garden How to Garden for fermentding, canning, pickling, dehydrating,
freeze drying and more. It's Ashley Wonderful pictures are great.
Their website check this out Gooseberry Ridge dot com. Gooseberry
(07:47):
Ridge dot com. That's their farm and we're going to
take a break. When we come back, we'll talk more
about that and a lot of the things that you're
going to find in this book, The Preservers Garden by
Stacy and Jeremy Hill. Here in the Garden with Ron.
Speaker 5 (08:00):
Wilson, Landscaping lad easier with your personal yard boy. He's
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Speaker 1 (09:26):
Welcome back. You're in the garden with Ron Wilson and
we are talking with mister Jeremy Hill. He is a
co author of a great book, and it's a perfect
for Christmas for yourself or somebody else. But it's called
The Preserver's Garden. How to Grow a Garden for fermenting, canning, pickling, dehydrating,
freeze drying, and more. He and his wife wrote this together.
It's absolutely wonderful. The pictures are outstanding. You will love it.
(09:49):
Very well written, and we have Jeremy with us this
morning talking with about that. By the way, their website
is gooseberry Ridge dot com. That's Gooseberry Ridge dot com.
Learn more about them and all the great things that
they do. By the way, you mentioned at the very
beginning here Jeremy talking about, uh, you know how much
you guys like tomatoes, didn't I read in here? That's
at the beginning. Stacey wasn't a big tomato lover.
Speaker 6 (10:13):
Yeah, she actually didn't like tomatoes when we when we
first got together, and because she had only had you know,
the pink hard store potato tomatoes that are designed for
travel and not taste in flavor.
Speaker 3 (10:28):
And once I introduced her to.
Speaker 2 (10:32):
You know, some some really good heirloom tomatoes, ones that
are designed to be eaten right off the plant, like
Erki purples, and millionaire tomatoes things like that.
Speaker 3 (10:43):
It changed their perspective to realize that.
Speaker 2 (10:45):
You know, what I realized is most people think a
tomato is that little pink disk that you get on
a hamburger at Wendy's, and it's really you know, that's
that's not the same thing.
Speaker 3 (10:58):
Those are.
Speaker 2 (10:59):
Those are grown and shipped thousands of miles and sometimes
they've been picked for weeks, if not months. They're they're
designed for for travel, not for flavor.
Speaker 1 (11:09):
Right, you know, I look at that sometimes and I
gotta admit, some of the grocery stores are doing a
better job today than they did thirty years ago, There's
no doubt about it. But on the same token, it's
still not like picking that cherry tomato or that airloom
tomato out of the garden and put popping that, you know,
dusting it off a little bit, or not dusting it
off and popping it right into your mouth. The flavor
is totally unbelievable. And for those that never wind up
(11:33):
growing any food whatsoever, And of course, container gardening makes
it so easy for anybody to try something. You never
know the difference. So I said, you know, people are
gonna they eat this from the you know, the produce
and the grocery store or whatever. They never know the difference,
you know, because that's all they've ever had. But you know,
if you get out to the local farmers market, to
a farm like yours or whatever, and once you taste that,
(11:54):
you know it's you. It's hard to go back. There's
no I remember my parents and grandparents always complaining about
the tomato in the winter time, you know, because they
were just nothing. But and so that's where by canning
and preserving and all the different methods that you're teaching
all of the folks here how to keep that going,
you can enjoy those flavors year round.
Speaker 2 (12:14):
And the other thing to know about tomatoes that you know,
I try to spread the word on tomatoes should never
be refrigerated, right, Never put a tomato in a refrigerator.
Even if you cut a tomato in half and only
eat half of it, if you put that other half
in the refrigerator the next day, the flavor is.
Speaker 3 (12:34):
Going to be changed.
Speaker 2 (12:36):
But the texture is what a lot of people associate
with tomatoes, and it's a grainy, gritty, not good texture.
Speaker 3 (12:45):
And that's a result of refrigeration.
Speaker 7 (12:47):
And most tomatoes that are shipped in from outside of
you know, wherever they're consumed, are shipped in a refrigerated
truck and with other vegetables that need to be refrigerated,
so the tomatoes fall victim and then people think, oh,
tomatoes are gross.
Speaker 1 (13:03):
Good great point talking to Jeremy Hill, co author of
The Preserver's Garden. Absolutely outstanding book. You're gonna want this one,
trust me, even if you are.
Speaker 3 (13:14):
I jumped in and tell you one other thing too.
You've given our website a couple of times. It's actually
Gooseberrybridge dot com.
Speaker 1 (13:21):
Not rich Bridge. I don't know why I wrote down
Ridge my bad, no worries, but if they Google, if
they put that in there, you'll probably wind up getting
it anyway.
Speaker 3 (13:30):
It'll probably end up getting there.
Speaker 2 (13:31):
But Gooseberry Ridge won't get you anywhere, but it'll probably
get you close.
Speaker 1 (13:34):
I even have an online bridge. I don't know why
I have it on and uh at Gooseberry Bridge Farm
as well to learn more about them. But anyway, the
book is outstanding, and you can find that on your
website right if folks want to order it right from you.
Speaker 2 (13:49):
Yeah, and I don't know that we actually have the
book on our website yet, okay, but we we we
should have it up there pretty quickly.
Speaker 3 (13:56):
But it is available for pre order right now.
Speaker 2 (13:58):
It actually comes out on this second, so you've got
a pre release copy thanks to our our I'll go.
Speaker 1 (14:05):
Sure, I'm a lucky I'm a lucky person. I know
several of my friends now are going to be asking
for this book, which I'll be.
Speaker 2 (14:12):
Saying, Amazon Books, Books, a million, Barnes and Noble, and
it'll be in a lot of local bookstores too after December.
Speaker 3 (14:22):
Second.
Speaker 1 (14:22):
All right, Danny, our producer, said, he went and looked
and it is on your website. So there you go.
Speaker 3 (14:26):
Oh well, fantastic, up and going.
Speaker 2 (14:28):
And I should tell you too that my my wife
Stacy runs the website among any many other things.
Speaker 1 (14:34):
So go Hur and go Stacey. And it's a it's
it's a great website. So once you get there, and
don't forget it's Bridge, not Ridge, but Gooseberry Bridge dot com. Uh,
you'll be on there for a while because of all
the great things you do, and I would want to
talk about that very quickly. But again, looking at pictures
of your garden, you do about every type of gardening
(14:56):
from race beads and ground. You got cold frames, you
got containers, you got high tunnels, you got it all.
Speaker 3 (15:04):
They try to do a little of everything.
Speaker 2 (15:08):
We're actually an agriturism destination here in Southern Missouris. So
people come out to our farm for various things that
we won't get into all of right now, but we
wanted to try to have a representation of a lot
of different kinds of gardening, not just for people to see,
but also for us because it gives us the highest
yields on produce, to be able to try different things
(15:31):
and have to utilize high tunnels along with no till,
along with the.
Speaker 3 (15:36):
Containers and could frames and everything else.
Speaker 2 (15:40):
So it gives us the best results, and it gives
people a good sampling of what they could do in
their backyard garden.
Speaker 1 (15:46):
And of course the book does as well. It's called
The Preservers Garden, How to Grow a Garden for ferment
and canning, pickling, dehydrating, freeze drying and more. And by
the way, I you know again, it's so well written.
Anybody can do this on You're done, you really do
want to just dive into it. You've taken, you know,
done all the homework for us. I'm assuming there's a
(16:06):
little bit of trial and error through all of your
processes here, but you sure simplified it for everybody absolutely.
Speaker 2 (16:14):
I mean, this is the labor of over twenty years
of trial and error. And the other thing that we
really try to do with this is to implement a
lot of modern techniques. It's not just canning, you know,
don't just think that this is going to be about
standing over a canner like your grandma did.
Speaker 3 (16:33):
We get into modern dehydrating, freeze drying.
Speaker 2 (16:37):
We actually have two freeze dryers here that we You know,
once you have a freeze dryer, you'll never not have one.
Speaker 3 (16:43):
It's an amazing appliance and we use it constantly.
Speaker 2 (16:47):
So one of the things we get into in the
book is for each produce profile, what preservation methods work
the best for different situations and different pieces of produce. So,
you know, some things just don't can well and they
freeze dry well. Some things dehydrate well, but they don't
freeze dry well, and we cover a lot of that
(17:08):
in the book, so you'll know how to properly preserve
and get the most out of the food, not just
eating fresh, but over the winter when your garden's dead.
Speaker 1 (17:17):
Yeah, and you walk and you walk us through actually
the growing process of best location and then take us
into the best way to preserve them. And of course
you've got all the different message dehydration, salting, fermentation, freezing,
water bath canning, pressure canning, freeze drying. I notice you
really focus on the freeze drawing. If there was one
(17:38):
method through here, it seemed like I read a lot
about that we're able to freeze dry, and not too
many things fell into the category that you could not.
That's you guys use that at quite a bit. It
seems like even looking at your pictures here a lot
of freeze drying.
Speaker 3 (17:53):
Yeah. It really is a great method. It stores well.
Speaker 2 (17:56):
We store a lot of our freeze dried food in
mason jars with a vacuum stealer and an oxygen disorber.
If you store that method or in mil our bags,
you can save a lot longer than pressure or water
bathcnned foods. It does change to the texture, sometimes positively,
(18:17):
sometimes negatively, so you can rehydrate those foods. The other
cool thing about freeze drying is you can freeze dry
prepared food.
Speaker 3 (18:26):
It doesn't have to be just raw veggies.
Speaker 2 (18:30):
We went on a trip last week and on a
vacation for end of season, and we took along stir
fried veggies that have been freeze dried and ate them
just like chips.
Speaker 3 (18:44):
You and mye potato chips, and they're delightful.
Speaker 2 (18:46):
So you know, you can get really creative with how
you eat this stuff after you prepare it and freeze dry.
Speaker 1 (18:53):
Where's a family of six kids go on vacation.
Speaker 2 (18:58):
We actually went up in the smoky, oh cool North Carolina, Tennessee,
smoking out in National Park, did a little hiking and
just kind of got away for a little bit.
Speaker 3 (19:07):
It's kind of our become our tradition.
Speaker 2 (19:09):
After the first freeze of the year kills the garden,
we just go get away for a week.
Speaker 1 (19:15):
I was in North Carolina last week myself. It wasn't nice.
It was a nice weather. Talking with Stacey and Jeremy.
We're talking with Jeremy Hill, co author of the book
The Preserver's Garden, and this thing is absolutely outstanding. You're
gonna love it. Taking pre orders for the book, it's
not readily available. I happen to get a copy early
and it is, again, like I said, absolutely outstanding. I
love your final chapter achieving success. I think that's outstanding.
(19:37):
And I think the biggest thing here is when it's
all said and done, you said, fine, know yourself, find
ways to motor your self. You're motivate yourself and stay
on track. And man, that's really does sum it all up.
Jeremy Hill, thank you so much for spending time with us.
Tell Stacey we appreciate you leaving her, leaving you back
so that you know, stayed out all all heavy work.
(19:58):
And thank you so much for this book. It is wonderful.
Speaker 3 (20:02):
Thank you all right having us on.
Speaker 1 (20:04):
Thank you, Jeremy Hill. The name of the book, The
Preserver's Garden had a garden for a girl garden for fermenting, canning, pickling, hydrating,
free drawing and more. I totally enjoyed this one and
I did read it front the back. Great story as well.
Check it out again. Get your pre orders in The
Preservers Gardener Stacy and Jeremy Hill. After the break we'll
(20:26):
come back talk more about yarding here in the Garden
with Ron.
Speaker 5 (20:28):
Wilson, landscaping ladiesier with your personal yard boy. He's hit
in the garden and he's Ron Wilson.
Speaker 4 (21:00):
Yeah,
In The Garden with Ron Wilson News
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