November 23, 2024 • 75 mins
Ed Laivo has been the sales and marketing director for Dave Wilson Nursery, Four Winds Growers, and Burchell Nursery. He has over thirty-five years of horticultural experience including general ornamentals, perennials, and edible landscaping with particular emphasis on fruit trees. His technique known as "Backyard Orchard Culture" has been adopted throughout the United States. In this episode, Ed talks about new varieties and the infatuation that gardeners have with growing their own fruits and vegetables. Join our gardening podcast and radio show Garden America LIVE every Saturday from 8-10 AM Pacific Time on Facebook. Tune in to ask questions, converse with fellow gardeners, or just enjoy the show.
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Transcending surface-level tips, Garden America explores the science and culture that yield true growing experiences. Gardening questions on your mind? Drop us a line or tune in daily for hands-on advice, biological breakthroughs, and trusted product info from our gardening gurus. Garden America is truly your current trends gardening experience. Look no further for garden knowledge, garden tools, garden accessories, unique garden plants never seen before & more.
Resource links:
https://www.fertilome.com/
Listen to all of our gardening podcasts: http://www.gardeningpodcasts.com
WEBSITE: https://www.gardenamerica.com/
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Gardening website design by https://tinyurl.com/San-Diego-Website-Design
Transcending surface-level tips, Garden America explores the science and culture that yield true growing experiences. Gardening questions on your mind? Drop us a line or tune in daily for hands-on advice, biological breakthroughs, and trusted product info from our gardening gurus. Garden America is truly your current trends gardening experience. Look no further for garden knowledge, garden tools, garden accessories, unique garden plants never seen before & more.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Well, guess what I think it is that time, the
time of the day, time of the night, time of
the afternoon, but it is morning. We are live here
on guard in America, broadcasting from the iHeartMedia and Entertainment Studios.
I'm Brian Main, John Begnasco, Tiger Palafox. If you're listening
to a replay, you must be tuned in on biz
talk radio or streaming or let's see, we've got Spotify,
We've got Google, We've got all kinds of ways to
(00:21):
hear us YouTube. Well, that's going to be later on
today for the new episode for this one, because we
upload the new episode.
Speaker 2 (00:27):
Did job Okay?
Speaker 1 (00:29):
I covered the I think so a lot of support
this morning.
Speaker 3 (00:33):
I just started to get dizzy.
Speaker 1 (00:35):
Yeah, Kevin. Kevin says, good morning. Joe Nelson says, it's
a great show. What did he say? What did Joe say?
Fantastic show, great show already.
Speaker 2 (00:42):
We haven't even started.
Speaker 1 (00:43):
Well the first let me tell you, the first minute
of this show is always award winning. After the first minute,
you can train it off and you're not gonna miss anything.
Speaker 3 (00:51):
Hey, Carlos says that in case anybody's interested, that new
CEOs is still open.
Speaker 2 (00:56):
Oh wow, she went up there.
Speaker 3 (00:58):
Yeah, shitch talk to the brothers yesterday.
Speaker 2 (01:00):
Okay, still selling, still selling things down, Elliot.
Speaker 1 (01:04):
Huh Camellias. I did a spot, a commercial for a
nursery back Easter someplace, and when it came to the
word Camellia next to it, it said, you know, just
like Amelia. It's just like Amelia case somebody reading would.
Speaker 3 (01:18):
Put a K sound in front of it.
Speaker 4 (01:20):
Right, good luck to our northern friends, right, I mean
a big, big storm happening.
Speaker 3 (01:27):
Up north and another one behind it.
Speaker 2 (01:29):
Right, it is there? Really? Yeah? Oh my goodness, So
it's no break.
Speaker 1 (01:31):
How far north is it right now?
Speaker 4 (01:33):
So I know, you know, one of our longtime listeners, Kathy,
has been posting it seems like it's centered right over Eureka.
Speaker 1 (01:41):
So, uh, coming down this way, you think it'll make it?
Speaker 4 (01:45):
It's it's what was today and tomorrow. We were supposed
to get a chance. But I think that maybe that
chance is dwindling with every minute.
Speaker 3 (01:52):
That I think the second one may hit us around Thanksgiving.
Speaker 2 (01:56):
Yeah, I think that's what they said.
Speaker 1 (01:57):
But oh that'll be nice. I'm going to be home
all tuck away on Thanksgiving.
Speaker 3 (02:01):
Yeah, right, if it's your birthday.
Speaker 1 (02:03):
Yeah, it falls on Thanksgiving this year, maybe what four
or five years? This is the latest in the month
that Thanksgiving can never occur too, because sometimes it's.
Speaker 2 (02:12):
Like like it can't be the twenty ninth, can't be
the third Well.
Speaker 1 (02:14):
Usually it's like the prior week we just had usually
because it's always four Thursday, right, right, so we're late
this year.
Speaker 2 (02:22):
Oh my gosh, I you know what.
Speaker 4 (02:23):
I had a whole podcast listen to about the calendar
and like where it came from and why we do
the things we do in the moon.
Speaker 1 (02:33):
Did they mention Caesar as far as the calendar? Julius
Caesar wasn't Didn't he have something to do with the calendar?
Did he August augusta something like that, John check check date,
do it back check? But seriously, look at.
Speaker 3 (02:44):
Look Caesara, Augustus Augustus. Yeah, don't use the Gregorian calendar.
Speaker 1 (02:51):
Yeah, but let me I'm sorry.
Speaker 4 (02:54):
So anyways, so it's very interesting, right like on you know,
why we have the calendar, what the calendar means, why
we have a leap year, why you know February has
twenty eight days. But then at the end of it,
they said, we could solve all the problems if we
would switch to a thirteen month thirteen month calendar, so
(03:16):
rather than having twelve, we put thirteen. Then would be
every day, every day would have exactly I can't remember
what they said. Every month would have exactly twenty eight days.
Every month would start on like a Monday and end
on like a Sunday, and every month would have like
four weeks. It would match up. We would be young
a month younger, it would match up with the moon,
and it would match up with everything that's supposed to
(03:38):
match up if we would have just changed that.
Speaker 1 (03:41):
So why did we go to a twelve month calendar.
Speaker 2 (03:43):
Well, it's just the way it's been, that's a good answer.
Speaker 3 (03:46):
Well, thirteen is an unlucky number. You know, who wants
to have that for a whole year?
Speaker 2 (03:51):
But it's an every year where would be a lucky year?
Thirteen is better?
Speaker 1 (03:55):
You know what, if I was still playing sports, I'd
want number thirteen. Yeah, but you never used to see that,
and now it doesn't matter. Now people are wearing it
all the time. They're not.
Speaker 3 (04:04):
I guess we don't have a thirteenth floor, right, what's that?
Hotels don't have a thirteenth floor.
Speaker 1 (04:09):
Well, a lot of office buildings as well, there's no
thirteenth floor, even though you're technically on the thirteenth floor
goes from twelve to fourteen.
Speaker 3 (04:15):
Yeah, well you know what good reason too.
Speaker 1 (04:18):
Yeah, goodness gracious.
Speaker 3 (04:21):
Hey, Tanya said she had some rain last night and
she's in San Jose, so it was raining down and
slow as San Jose for sure. So maybe we'll get somebody.
Speaker 2 (04:31):
We can use that. Yeah, yeah, I mean, anytime we
get rain, it's good.
Speaker 3 (04:35):
But we're gonna have a good show today. Our buddy
Atlivo's coming on with us. You want to know, you know,
he and he and Tom Spelman, Tom Spelman, Tom Spelman, right,
are two of the most knowledgeable people in the United States,
if not the world on fruit trees, and as far
(04:58):
as enthusiasm go, that's probably number one in the world.
Speaker 1 (05:03):
Yeah, I'm sorry. You look at these comments sometimes they
make you laugh. Here's Tanya Rock pretty San Francisco forty
nine ers number thirteen. I love it, Tanya, that's what
we're looking for. H No, she's she corrected herself. Yeah,
we know perty, Yeah, she said, perdue. Oh, it's pretty
number thirteen.
Speaker 3 (05:20):
Well, they probably uh correct, auto correct. They do things
like that, So, uh.
Speaker 2 (05:27):
Yeah, Ed today and talk about fruit trees.
Speaker 4 (05:29):
But at the same time, you know, as you said,
we can talk about a lot of different stuff and
Ed's there. He's great for asking questions too, So if
you have any questions, line him up and any too, right, yeah,
because he can cover wherever you're from.
Speaker 1 (05:44):
Now, there is going to be an underlying theme that's
not going to be positive, but we're going to address it.
As we discussed it prior to going out there.
Speaker 2 (05:53):
That's going to be that could be a topic.
Speaker 1 (05:55):
I thought, Yeah, but that's that's a pretty that's a
pretty huge.
Speaker 3 (06:00):
Are interested in your childhood? Really?
Speaker 1 (06:02):
Absolutely only reason I bring it up is I get
emails asking about my childhood.
Speaker 3 (06:07):
Well, you got your birthday coming up. By just rehashing
old wounds, so I don't know if it's important.
Speaker 4 (06:12):
So what's your what's your dessert for birthday? It's your birthday,
you get to pick the dessert. What are you what
are you having?
Speaker 1 (06:20):
Well, if I was still eating a lot of.
Speaker 2 (06:23):
Sugar, why why don't you on your birth that's your
birth I.
Speaker 1 (06:26):
Could no, I'm yeah, that's a hard question. I'm going
to say pecan pie. Pecan pie, pecan pie.
Speaker 2 (06:32):
That is a lot of sugar. Well, that is a
lot of sugar.
Speaker 1 (06:37):
Yeah, you know, it's like you're month's with a sugar.
I'm not a sweet sky per se.
Speaker 4 (06:42):
But yeah, pecan pie molasses. Is that where they get
the sugar from in pecan pie?
Speaker 1 (06:47):
Well, every time you ask a question and I don't
know the answer, I looked to John because I'm hoping
he'll chime in, because John, when it comes to pecan's
the expert.
Speaker 3 (06:56):
The pecan pie has been one of my least favor
for dessert.
Speaker 2 (07:00):
It's very sweet.
Speaker 3 (07:02):
It's my whole life. I tasted one once and and
I agree it was sweet.
Speaker 2 (07:07):
Yeah, but I like him though.
Speaker 1 (07:09):
I haven't had one in years.
Speaker 3 (07:12):
You don't like it though, huh no, no, And I
know some people.
Speaker 2 (07:15):
Is it just it's really sweet.
Speaker 1 (07:18):
I like banana cream pie, cocon and cream pie. That's
all good.
Speaker 3 (07:21):
You still love Marie a fresh peach pie.
Speaker 2 (07:25):
Okay, you're not a cake. You're not a cookie.
Speaker 1 (07:27):
The thing is when I ever I have cake, I
want to eat it too. And that's that's when you
get into a situation.
Speaker 3 (07:32):
Remember that time you left it out in the rain.
Speaker 1 (07:34):
Yes, and you know what, I'm never going to have
that recipe again. That's the sad parts.
Speaker 3 (07:41):
So you don't like this for your birthday? Right?
Speaker 1 (07:46):
Well, we're actually quoting MacArthur Park.
Speaker 3 (07:49):
Goodness, who was that that?
Speaker 1 (07:51):
That was?
Speaker 3 (07:52):
Oh my god, wasn't Richard Harris?
Speaker 1 (07:53):
Yes, Richard Harris? Was it? Really? Yeah? Richard Harris?
Speaker 3 (07:55):
Yeah?
Speaker 1 (07:56):
And then you know who else did it? Donna Summer
did a remake in the late seventies sco Version Down.
But you know what his song, Oh, there's so many
euphanisms in that song, Tiger right John, It just everything
is well, what does that really mean?
Speaker 2 (08:12):
MacArthur Park? So THECOMPI is your birthday does a treat?
Speaker 1 (08:16):
I guess you know. But again I like coconut. I
like the cream pies. Yeah, you know, cakes, they're all right?
Anything vanilla, anything vanilla?
Speaker 2 (08:24):
Yeah, you like vanilla?
Speaker 1 (08:25):
Vanilla?
Speaker 2 (08:26):
All right?
Speaker 3 (08:27):
I know I was reading an article on vanilla now
that you mentioned it, and how some of the a
lot of vanilla's produced in Mexico. But you know, I
don't know is Mexican vanilla really true? Vanilla would? There's
only me I don't know either.
Speaker 4 (08:45):
They you mean you mean the vanilla extra is produced
in Mexico. Yeah, oh yeah, that's probably not real vanilla.
Speaker 3 (08:52):
Okay, well, because they know sometimes you can you can
buy vanilla flavoring, which is different than vanilla extra.
Speaker 2 (08:59):
Yeah.
Speaker 3 (09:00):
But anyway, I read that because of hotter temperatures in
some of the areas where they've been growing vanilla and drought,
that the market's going to be really cool.
Speaker 2 (09:14):
Real vanilla is very expensive.
Speaker 4 (09:16):
Yeah, you know, like when you go to buy like
when you go to buy the go to go to
the grocer, you buy that vanilla extract, it's like whatever,
a couple of bucks. But then you go to buy
the real vanilla, it's very expensive.
Speaker 3 (09:27):
So now does it keep forever?
Speaker 2 (09:29):
I don't think so, Like like the extract or the extract.
Speaker 4 (09:33):
Oh yeah, I've got vanilla that I've had for Like
my mom used to have a cookie store, and so
you know, when you have a cookie store, you buy vanilla,
buy the gallon jug.
Speaker 3 (09:44):
How much would that I don't even know, like two
thousand dollars for a gallon.
Speaker 4 (09:49):
But but at the same time, a lot of cookies
that that jug. I think we've had it for twenty
five years. I don't know if that's good or not.
Speaker 2 (09:58):
I might be I might be getting intro here, but
we still use it.
Speaker 3 (10:02):
Sharon, you Stu. Every Christmas would come out with she
would make vanilla cookies. Do you remember that?
Speaker 4 (10:07):
Yeah, exactly and vanilla cookie yeah, vanilla yeah.
Speaker 2 (10:11):
Right, yeah, okay, no chocolate chips like what No.
Speaker 3 (10:15):
This was like a family recipe, right, It's something that
her family looked forward to every year, and she would
put out that recipe supposed to be pretty good.
Speaker 1 (10:25):
We've got a break coming up, but we've got to
get to your quote. On the other side. Ed Livo
will be on or I should say on deck, Yeah,
on deck. He's our guest today, Ed Livo talking fruits
and a lot of other things here on Garden America.
So do stay with us. Thank you for tuning in
those on biz Talk Radio, Facebook Live love seeing you love,
haven't you? And we're going to take a break for
BIS talk Radio. Pay some bills, our many sponsors, our
(10:48):
major sponsor, of course, Fertilon. Thank you for supporting our
show back after these messages on biz Talk Radio. All righty,
hope you had a good break. We are back here
on Garden America. Good to have you a long as
we kick things off live on a Saturday morning, or
perhaps a pre recorded show that you're listening to. That's
well and good as well, Well and good as well,
let's repeat the word well. Speaking of well, Tiger ed
(11:09):
Livo is standing by. He's ready to go. But John's
got the quote of the week first of all, and
then we'll bring on ed Livo. Thank you John for
that reminder.
Speaker 3 (11:17):
You're welcome. I was gonna mention that you went to
the well once too often.
Speaker 5 (11:21):
There.
Speaker 1 (11:22):
Now, see that's good. I'm gonna drop the mic. Nothing
else needs to be said, right.
Speaker 3 (11:27):
Quote of the week is for Thanksgiving Brian, and the
quote is it's up to us to choose contentment and
thankfulness now and to stop imagining that we have to
have everything perfect before we'll be happy.
Speaker 1 (11:39):
And who is that by?
Speaker 3 (11:40):
That was by Joanna Gaines from the Magnolia Network.
Speaker 1 (11:46):
I know Rowdy Gaines. Who was Rowdy Gaines?
Speaker 3 (11:48):
Who I think it Wasn't Rowdy Gaines a wrestler. I
think you're right, boxer.
Speaker 1 (11:54):
I think a wrestler, Rowdy Gains Yeah. Anyway, I think
we better get serious here, at least for a little
while here and bring on Edlivo.
Speaker 4 (12:04):
All right, So, this morning, I'm going to read Ed's
Facebook experience because you know, I mean, we all know Ed.
Speaker 2 (12:14):
He's been a great friend of the show. But I mean,
I mean this.
Speaker 4 (12:19):
List of where you've been and what you've done, Ed,
I mean, this is great. We've got a former director
of sales and marketing at Virtual Nursery, current owner and
CEO of ed Able Solutions, former sale marketing director at
four Wins, former director of sales at Double Mountain Nursery,
marketing at Dave Wilson Nursery inventory Control, and an out
(12:42):
of state sales at OK nursery manager at Urban Tree Farm.
You went to Fairfield High School, went to Napa High School.
He studied plant science at Napa Valley Community College. He
lives in Modesto, but he's from Providence, Rhode Island. Ed,
is there anywhere you haven't been or anything you haven't done?
Speaker 3 (13:01):
And why haven't you been able to keep a job?
Speaker 1 (13:05):
That's my next question.
Speaker 5 (13:07):
I'm good for about five years everywhere except for Dave Wilson.
Dave Wilson only because they gave me the keys of
the company and I went, oh, oh, well, jeez, in
that case, I'll stay.
Speaker 2 (13:18):
Oh thank you for joining us. That always a pleasure
to have you on the program.
Speaker 5 (13:22):
I think people can only tolerate me so long. You
know what I mean.
Speaker 1 (13:25):
Well, I think, and I think I've been told that
you are more or less an acquired taste I am.
Speaker 5 (13:30):
I am. I think everybody thinks they know who I
am until they work with me, and then they find
out uh oh oh, he's not who an HR hates me.
Speaker 1 (13:45):
I can imagine I am.
Speaker 5 (13:46):
An HR nightmare. You bet, I'm proud of it. As
a matter of fact. You know, I think that, you know,
challenging HR means that you go, hey, you know what
people need to be a little bit more un tethered.
Speaker 1 (14:01):
Yeah, yeah, a little loose, loosen up a little bit, right, correct.
Speaker 2 (14:05):
Yeah, that's how they push the envelope.
Speaker 5 (14:07):
We're too much suppressing some of the brilliant young horticulturists
we have out there because we say, sorry, I'm penalizing
you because you didn't take your lunch on time.
Speaker 2 (14:19):
Yeah yeah exactly.
Speaker 4 (14:22):
Hey, So so ED Now currently you've got ed ed
double solutions where you're focusing on some of the nice
thing about working for yourself is that you get to
focus on whatever it is that you you want to
talk about, right, So, so you're not tethered by one
(14:42):
particular company at the moment. You're working for all the
different companies and showing people new varieties, showing people different approaches,
and you know, wonderful YouTube videos and Facebook videos that
people can watch and learn from. You know, it's really
(15:02):
neat to be able to see some of the stuff
that you've been teaching us on Facebook.
Speaker 2 (15:07):
What inspired you to get behind.
Speaker 5 (15:09):
This, Well, I'll tell you what. It's something I've done
my entire career. So I think I've been more what
I would always consider a push marketer, where I want
to take and feed the public, you know, first, and
then have them go in and demand, you know, whatever
it is they've experienced and get excited about. So I've
(15:31):
always thought that that was the proper way to do things.
And no better example than that than the fifteen years
we did the fruit tastings that Dave Wilson Nursery all
over the state of California and had hundreds and hundreds
of people come in and sample fruit at a level
that they'd never experienced at the grocery store ever before.
(15:54):
You know, So I think, you know, it's an exciting
thing to be handed, you know, a challenge to hey,
go out and you know, challenge your palette. Don't don't
be satisfied what's in with what's in the grocery store. Please,
don't be satisfied with what's in the Yeah.
Speaker 3 (16:11):
Yeah, pretty hard to be satisfied with that. Sometimes I think.
Speaker 5 (16:15):
It's almost damaging right now because you know, I just
came out, you know, because of the crash of the
of the almond industry. Is the reason why I left Burchill,
because they're just really the almond industry just isn't there,
and there's really you know, that's a whole nother story.
But the fact of the matter is is that I
(16:35):
learned a lot working in the on the commercial side,
which I've really only had the opportunity to with, you know,
my good friends at Virtill. And what I learned was
this is that there's this attitude that the consumer is
losing interest in in stone fruit and losing interest in Apple's,
and that's belney be loney. The fact of the matter
(16:59):
is is that they're losing interest in the garbage that's
in the grocery store, you know, that's being served up.
It has no flavor and this new generation that twenty
five to forty year olds back in the dead. Yeah,
all you have to do is hand them one of it.
And I've never had a plumb like this. I've never
had a peach like this. I've never had a neckgarine
like this. And you can kind of see that, you know,
(17:21):
the dollars almost flow out of their wallet, you know,
with the with the experience. So that's what it's all about,
you know, It's all about generating dollars at the expense
of somebody's wonderful experience with a great piece of fruit.
Speaker 4 (17:36):
And it's funny because it almost contradicts what they really
do at grocery stores a lot of times, like like
let's take the chip aisle as an example. You know, yeah,
you're gonna have your your sour cream and onion chips,
you're gonna have your doritos, you're gonna have your tortilla chips.
Speaker 2 (17:52):
But whenever you walk down the chip aisle.
Speaker 4 (17:54):
You also see that weird you know, chickens and waffles
or you know, like sacha and you know sardines, and
you know.
Speaker 2 (18:05):
They just throw out the most random flavored chip.
Speaker 1 (18:07):
At least there's no chemicals involved.
Speaker 5 (18:12):
And my big, my big gripe has been for years
has been when we start applying generic names to fruit
in the grocery store. We're not doing it to the
convenience of the customer. We're doing it to cover up
the fact that we don't want to take and give
people a name to associate with a bad experience. And
(18:35):
that's always been my feeling when it came to plums,
because years and years and years ago, all of a sudden,
plums started being called black plum, red plum, yellow plum
instead of buy their names. And why was that was
because the pums were terrible. And so what you can't
(18:55):
expect somebody to get excited about, you know, having a
l road of plum, you know, and then coming back
for it if you then put up you know a
number of different varieties after that that are terrible. So
the safety comes in mega generic and then that way
they'll have one good experience in five bads.
Speaker 4 (19:14):
Hey hey, Ed, Hey, Ed, sorry to cut you off again,
but we will. You're gonna have to take a break
for one quick second. Well yeah, back, we'll keep chatting
with Ed LIVEO.
Speaker 1 (19:21):
It'll be a quick break here on Facebook Live a
little bit longer on the bistalk radio, but those on
Facebook Live questions comments, we're talking fruits. Probably no question
is going to be too tough for it, so take
advantage of it. Now. This has Garden America taking a
break back after these messages on bis Talk radio. All right,
just like that, we are back Facebook Live Biz Talk Radio.
The topic fruits and probably everything else that does revolve
(19:43):
around the fruit industry. Ed Live of is our guest
Tiger as we continue.
Speaker 4 (19:47):
Yeah, and before the break, we were kind of chatting about,
you know, one of the issues is at the grocery
stores where they're just putting generic labels on a lot
of the fruits, you know, a white peach, a red plum,
black plum, yellow plum, and not identifying the actual fruit
and what it is, so that way you know what
you're buying, that the actual varietal that you're buying, because
(20:09):
at the end of the day, I mean, you know,
they want you to just buy a plum. They don't
want you to associate it with a variety because if
they can't get that variety, because all these things are
very seasonal, they don't want you to walk out. So
they want you to just grab what's there. But ed
kind of like what you're saying, and kind of what
I was hinting at is if they change out these
(20:31):
varieties and putting names on them, people will start to learn,
you know, what they like, what they don't like, and
they'll be excited when that plum peach apricott will comes
back into market if we knew what we were looking for. So,
I mean, we need to be more advocates about these
grocery stores or these places labeling their stuff or you know,
(20:54):
ed probably we could direct people to start shopping more
farmers' markets because they do that at farmers markets, right.
Speaker 5 (21:00):
You know, that's just just been a trend lately, okay,
And I think it reflects It really reflects what I'm saying,
and that is even in the farmer's market, some of
those growers, that fresh fruit growers, they can plant a
variety that isn't so good at times, and that variety then,
you know, may become a dog in terms of their sales,
(21:20):
but they don't want, they can't afford to have any
of them be dogs. My big push is this, there's
a heck of a lot of varieties of fruit out there,
and there's wonderful hybridizers like the zagers, for instance, that
are out there producing these great varieties of fruit. But
you know, you've got to harvest them at the right time,
and then you have to know that they have the
(21:41):
shelf life before you plant them. And that knowing they
have the shelf life before you plant them, in many
cases that information is already out there or two the
hybridizers are looking at extended shelf life. Some of the
varieties I've looked at at zagers this year. One of
the outstanding characteristics are the long hang times on some
(22:03):
of the plum pluots and interspecific hybrands that I've been
eating this year. Look, we're talking hang times of two months,
three months where you can harvest fruit.
Speaker 1 (22:15):
Hey, let me ask you. Sorry, I was going to
ask you this. Is it in their best interest to
keep the public generally ignorant for their own purposes.
Speaker 5 (22:24):
It has been, and it's the public's responsibility now to
know that they need to ask for these fruits, the
ones they like by name. I want to know this name,
and why do I want to know this name? One?
I may want to run back for it, you know,
before it's gone. This season or two. I want to
ask for it by name from this grower next season.
(22:48):
So that's promoting your future sales as well. So generically,
you know, titles just don't serve anybody. Well, you know,
it doesn't tell the grower what they should push and replant.
Speaker 2 (23:01):
Yeah, so true.
Speaker 5 (23:03):
So it's just it's a marketing let's just call it
a marketing. Uh style that now has has you know,
run its course. He'd go away.
Speaker 3 (23:15):
Well, you know, we were talking prior to you coming
on ED about how I feel that apples. Apples have
actually gone the opposite.
Speaker 1 (23:24):
Uh.
Speaker 3 (23:25):
They've come out and focused on selling varieties rather than
generic labels, and people look for those. And there's a
lot of great varieties of apples that came out. And
one of our listeners, actually Brian's really familiar with this listener.
Speaker 1 (23:41):
It happens to be my wife, Dana.
Speaker 3 (23:43):
She wants to know about cosmic crisp apples. She said
that she likes them a lot, and they're always consistent
with the taste, they're always crispy.
Speaker 5 (23:54):
Well, there's a real there's an interesting story behind that,
and I'll have to let me let me kind of
of you buy position right off the bat. The apple
industry up in Washington is suffering as well, and I
think that's the same ill. And you know, it's funny
you point that out, John, because their ill is different.
Everything that comes out was being hybridized to taste like
(24:16):
a fuji, just have different color. They were all sugar bombs,
no real complexity to the flavor of the apple, and
they have the same comeback. Oh, you know, the American
consumer doesn't like apples anymore. That is so far fetched.
It isn't funny. You know, Apples are one of the
most diverse category of fruits we have, you know, and
(24:39):
to say that is to be ignorant of the fact
that what you're producing for the consumer is pretty much
consistently just like the other variety. Cosmic crisp is an
attempt to put honey crisp to get honey crisp away,
because the Washington growers don't like cosmic I mean honey
crisp because it gets too big on the tree. It
(25:01):
causes all kinds of problems sinning, and it's just a really,
really tough apple to grow. So the Washington hybridizers came
up with this cosmic crisp. Huge marketing push, you know,
for it, and then you know they're hoping that it
catches on to eventually push the honey crisp off, which
is a more difficult tree to grow. That's that's that's
(25:24):
the history of the cosmic crisp in its simplest form.
You know, honey crisp comes out of Minnesota, and Washington
of course produced the cosmic crisp. It's a great apple.
But when you take I'll give you an example. There's
two apples that I really like coming out of Washington
right now, and that's going to be the Lucy Glow
(25:47):
and the Lucy Rose and those are both honey crispy breads.
Speaker 3 (25:53):
Well, you know, I'm thinking back to when I was
growing up in the number of apple varieties that were
out there with distinctive flavors because most of them were
locally grown. But Kevin in Cordelaine, Idaho, is asking about
one of those that's still held over from my childhood.
(26:14):
But he doesn't see them year round, and again this
is a seasonal thing, and he's asking about Macintosh apples.
Speaker 5 (26:23):
Well, Max, my favorite that I come from a Macintosh
apple background. We had Max when I was growing up
in New England, and so I have a particular you know,
love of Macintosh apples. Now there's a caveat to that.
I don't like West Coast Max at all because they
(26:43):
just don't have the snap in the bite of a
Midwest or East Coast mac. So there's a big distinction.
But then that means I'm a Macintosh apple snob, so
that you know, in a shell. But Ma's a great apple.
It's a wonderful apple. And I agree totally. You know,
(27:05):
that's and guess what Macintosh does well everywhere. You know,
it's one of the ones that Tom had done. And
as you see her mon test that fine down alone, chill.
It's it's recommended riding the Bay area, California, you know,
the San Francisco Bay area, But it doesn't.
Speaker 3 (27:22):
Ship as well as some of the other apples and
is kind of confined to a certain season in the fall.
Speaker 5 (27:30):
Right, Well, how about this, But you know, if you
really want to know, my big problem is in August,
you're eating last year's apples. Oh you know, I mean
in August in August every year, if you eat a
cosmic crisp, it was picked last year.
Speaker 2 (27:52):
Gosh.
Speaker 5 (27:53):
So there's no regional influence anymore at all. It's all
cold stored and you know, held into specsion. Now I
can take an apple in August and eat it, and
I can taste the box. When I say taste the box,
I can taste the fact that it's been in storage,
either one by the flavor of the box has been
absorbed in the apple, or the flavor of the the
(28:15):
the room it's in. Sometimes, I think is a part
becomes a part of that characteristic.
Speaker 4 (28:20):
So that that's kind of a bummer, because you know,
like what we're talking about with grocery stores or places
kind of doing themselves a disservice. Even if I like
that cosmic crisp apple, I like it, you know, when
I have it now in the grocery store and I
like the way it tastes. But then if I see
it in the grocery store in August, I'm going to
buy that and then I'm going.
Speaker 2 (28:41):
To bite into it. I'm like, this is not right.
This is not what I had before. This is not
what I had.
Speaker 5 (28:46):
Would you know what, Tiger, I'd argue this that you know,
I'm The difference between my evaluation and the average consumer
is that I think the Washington growers in the growers
that actually do you know, service that market that way,
do a fine job of providing, you know, these wonderful
varieties or these these popular varieties all year round. But
(29:10):
the fact of the matter is that some of us
wonder why these apples don't taste as good as they
did last season. Yeah, and I think we're again, we're
kind of getting almost into the fruit snob you know, arena.
But it needs to be said. People need to be
aware of the fact that in August, you know, more
than likely except your galas start to come in in August.
(29:32):
So some of the earlier varieties start to come in
in August. But but you know August, you know, if
you're eating a Macintosh apple, you know it was picked
last year.
Speaker 2 (29:40):
Yeah, hey, Ed, we're going to have to take another break.
We get back.
Speaker 4 (29:43):
We'll keep chatting with Ed regarding all things fruit. And
now I'm just figured out where the Apple Company and
the Macintosh came from.
Speaker 1 (29:50):
So yeah, there you go. And I think we're talking
about the lack of consistency throughout the industry. So again, Yeah,
taking a break for BizTalk radio those on Facebook Live. Yeah,
I see some questions, some comments coming in, keep them coming.
A very popular topic. Everybody, one time or another is
buying fruit. So let's find out more with Edlivo on
the other side. Going to take a break back after
these messages on BIS talk Radio back on guard in America.
(30:13):
Great show so far, Thank you for your support BIS
Talk Radio. A lot of activity on our Facebook page
comments section, and Alvo. We're talking everything about fruit, talking
about the industry lack of consistency. What are you really eating? Tiger?
As that we continue and find out more from Edlivo.
Speaker 4 (30:29):
Yeah, you know, before the break, Ed was just wrapping
up talking about some of the Apple criteria and you know,
what what people look for from apples and what people
can expect in time of year, and you know, it
just I think I knew there was a Macintosh Apple.
Speaker 2 (30:47):
I knew there was a McIntosh Apple. But then I'm
like thinking.
Speaker 4 (30:52):
Like, that's the first computer too, like an Apple company
Mcintoshintosh Apple. Yeah, and I just put the two to
do together right now.
Speaker 1 (31:01):
And don't forget Apple records.
Speaker 4 (31:03):
Because I thought, like, for instance, me, Macintosh the computer,
it had to do with something like smart Like I
thought it had to do with like if you're a
Macintosh and somebody that was smart or something I didn't
put the apple together with it, and.
Speaker 3 (31:19):
Was so good that they couldn't get one without a
bite to take a picture.
Speaker 5 (31:24):
So yeah, exactly, well Max, Max, go back into the
eighteen hundreds. I think they mac was introduced sometime around
eighteen so it.
Speaker 2 (31:33):
Came before the computer.
Speaker 5 (31:34):
It's a long time. It's been a staple for a
long time.
Speaker 4 (31:40):
Hey, Ed, when when I introduced you onto the show,
I was talking about some of these wonderful videos you
know that you have been putting together to kind of
talk about fruit trees to people, to explain this kind
of this idea of growing fruit trees. And I'm pruising
right now your Facebook thread and you talk about the
loose to glow apple and the lucy rose apple. There's
(32:03):
one on per Simmons. You know, there's uh, you know,
cum quats, mandarins, all kinds of stuff and and so
one of the things that we wanted to bring you
on the program for this morning was to kind of
you know, we're getting into the next year where people
can start picking some some new trees. You know, maybe
maybe they found a place in the yard, maybe they
(32:26):
bought a new home or moved into a new place,
you know, or maybe they're just getting started. They want
to put something in the container, you know. So we
wanted to ask you what are some maybe fruit trees,
some new, maybe not so new, but just you you know,
you're excited about uh fruit trees for people to be
able to grow going into the next year.
Speaker 5 (32:47):
Well, first first, let me let me point out that
that my my ed able solution is also on YouTube.
That tends to be where I'm getting the most right now.
To be exact, that one last word on percimmons that
I put up yesterday, it's going nuts, And all it
(33:07):
really was was kind of a it was kind of
a my attempt at an artistic rendition of saying, hey,
look at you know, persumons are great, not only you know,
as an edible, but they're a tremendous edible, ornamental, beautiful tree,
and I really think they are one of the most
gorgeous landscape trees. And of course they feed you as well.
But man, oh man, I got excited about so many
(33:28):
different varieties this year because that's all I did this year.
I just said, okay, I'm done, I'm going to do it.
My way, and I called all my friends and colleagues
and said, hey, mind if I come buy of your orchard,
mind if I you know, come videotape in your orchard.
Mind if I do that. All of my friends and
colleagues were open to it, and so I spent the
whole year just retasting, tasting new bringing in, you know,
(33:53):
young colleagues and friends to experience fruit so I could
videotape them for the first time. Is like a great
piece of fruit. Getting their opinions. I really just want
to make this more of a point where you start
your exploration into what variety is your gun plant? Like
you were saying, Tiger, you know, like people who are
(34:14):
just looking to get into fruit right now, That's what
this whole channel is all about. Come in to click
the videos, get excited. You know. It's they're all very
low key. They're not made to be talking over your head.
And everybody who's in this with me, our friends and
colleagues that have been been exposed to fruit in the past,
(34:35):
but these a lot of these varieties are the first
time they ever had them. And we came on some
jewels this year.
Speaker 4 (34:44):
Yeah, I bet, I bet, I mean through through just
the people, you know, and what they're growing. I mean,
they're like, hey, come, come, come here, come here into
this back part of the orchard. I got I got
this crazy thing growing back here.
Speaker 2 (34:57):
Try it out right.
Speaker 5 (34:58):
Oh yeah, you know, to tell you the truth, you know,
you guys, if you're going to come up here next
year and we could do that, you know, we could
go over to take a trip to the Ziggers and
you guys could taste some of the you know, incredible
stuff coming out there. We go to Wilson's, we go
to Birchels, you know, the all these different places, you know.
And now I'm working with generation growers as well, which
(35:18):
are citrus growers, and so they're you know, of course
accommodating me with with exposure to great varieties of citrus
for the rest of the season. So we'll have some fun.
But I can point out some varieties if you'd like, Yeah,
please do that.
Speaker 3 (35:31):
Sounds like a good bus tour tigers.
Speaker 2 (35:33):
I know, right, got my wheels turning.
Speaker 1 (35:35):
Hey, hey, ed, what what causes some of the brown
spots throughout apples when you cut into.
Speaker 4 (35:39):
Them the brownie?
Speaker 1 (35:44):
Yeah, data says question what causes brown spots sometimes found
throughout an apple when you cut it open, so it's
not bruise now, just kind of brown spots, brown areas.
Speaker 5 (35:54):
No, it could be from cold storage.
Speaker 1 (36:00):
Well that makes sense.
Speaker 5 (36:01):
Yeah, it could be from cold storage. It depends on
where they're buying their apples and where they're coming from,
you know it all. There's also a couple of number
of different diseases that could cause that. But I think
what they're referring to could be you know, damage it's
caused when it's in cold storage, and that you know,
it happens quite frequently in the later season in apples.
Speaker 4 (36:27):
And not to change topics too much, but when you
talk cold storage for some of these things, are they
freezing them or are they just keeping them in rooms
that are that are cool?
Speaker 5 (36:40):
You know they're keeping them in roofs. Yeah, they're keeping
them in rooms that are cool. They're not freezing, and
you can't freeze them because that'll destroy them. Yeah, so
you've got to keep them somewhere. I think it's somewhere
around thirty eight degrees something like.
Speaker 3 (36:55):
Okay, And then do they suck the ethylene out of
the room too.
Speaker 5 (37:00):
I don't know if they suck the ethylene out of
the room. But I think that they inject the ethylene
into the room when they're actually getting ready to you know,
put make them available.
Speaker 2 (37:11):
Oh okay, all right, varieties ed.
Speaker 4 (37:14):
Oh, we got about a minute left before we have
to take another break. So you know, if you want
to tease, just want to let you know, I will
be cutting you off in about fifty seconds.
Speaker 1 (37:24):
So something quick, some quick words of advice or some wisdom.
Then we'll take a break in and come back and
bring you on.
Speaker 5 (37:30):
Yeah, okay, cool. Well, like I said, one of the
things that I really experienced this year that was really
exciting is I learned about the cherry gene that the
Zeggers now have imparted onto their interspecific hybrids and the
incredible influence that that has had on this new generation
(37:52):
of fruit coming from Zager genetics.
Speaker 4 (37:55):
So they're they're introducing the cherry gene into multiple varieties
of fruit.
Speaker 2 (38:00):
This is gonna be okay, this will Bee's gonna be interesting.
Speaker 1 (38:02):
All Right, We're gonna take a break for our friends
on BIS Talk radio because news is coming up top
of the hour. We come back in about six minutes
after the hour. Hopefully your market carries hour two of
Garden America. The good news for Facebook Live. Yes, one
big long show. More within Live will coming up. Do
stay with us. I'm Brian Maine, Tiger Palafox, John Begnesco.
It is Garden America. Stay with us. Garden America has returned.
(38:23):
As you can tell, we always have a good time,
laughing and scratch and here we go. It is our too.
If you're on BIS Talk Radio now again, we do
have a lot of questions comments on Facebook, hang in there.
We are going to get to those first of all, though,
back with the Tiger grinned as we address a few wishes.
Tiger so ed.
Speaker 4 (38:38):
Before the break, you were talking about some new varieties
and how you got really excited because over at Zager
they're they're introducing some selections with.
Speaker 2 (38:48):
The cherry gene in the fruit.
Speaker 4 (38:51):
Now, now this isn't like grafting, so you know, this
isn't like they're putting, you know, multiple fruit trees together
like we know with grafting.
Speaker 2 (38:59):
Sometimes this is.
Speaker 5 (39:00):
Actually this is actually actually hybridizing using very traditional methodology
of the same methodology that Luther Burbank would have used.
So it's all natural hybridization. But they've found what they
call bridge varieties, and so bridge varieties of varieties that
actually allow you to cross species. And so the Ziggers
(39:23):
have been you know, Floyd Zegger discovered some great bridge
varieties for apricots to plums. You know, that's the best
example of our pluots and aprims that have come out
of that. But they also now have isolated sweet cherry
genes that actually cross apricots and plums as well. And
the influence that these have had on this next generation
(39:48):
of what they've been calling them flue areas. I'm not
real big on that at all, but I'm definitely big
on the fact that the influence of that sweet cherry
is so obvious in these new varieties like sweet Treat
and candy Heart and flavor Punch Fluary. The influence is
so obvious both in flavor and also I think this
(40:10):
is the gene that's causing this extended harvest, which is
just you know, it couldn't be better for you picks,
farmers markets or the home garden.
Speaker 3 (40:22):
Yeah, and just to be clear ed, some of our
listeners are wondering if you're talking about genetically modifying fruits.
These are not GMOs, right, No, not at all to
be exact, if you go on you know, my YouTube
page and you can see I just did a video.
Speaker 5 (40:41):
On on Zigger's and the whole concept of whether or
not they're gmoing, and and who did the video, Tom Spellman.
I actually took Tom Spellman and Lacy Gardner and actually said, Okay,
let's let's talk about what your hybridation process is in
relation to the controversy over gmoing. There's no gmoing going
(41:04):
on with the with the Zegers. It's if anything would
be kind of accelerated. You're accelerating the process that nature
would do naturally. Yeah, and you know, but to do that,
you know, you have to plan up sixty thousand trees
a year to be able to get to select free.
Speaker 4 (41:23):
Right, yeah, I mean this has do with polonization and
bringing that kind of stuff into it.
Speaker 2 (41:30):
It's not like, you know the other way around, right
So right, No, no.
Speaker 5 (41:35):
No, you're not taking a fish gene and putting.
Speaker 2 (41:37):
In putting it into it.
Speaker 5 (41:38):
You know, because that type of that type of genetic
modification one is expensive. You better be into a market
that actually has you know, is going to benefit from it. So,
for instance, genetic modification into controlling honglong being has been
a big, big issue, you know, and you know, what
are people going to do when they find out that,
(42:00):
you know, they find out that the cure for HLB
is going to be a genetically modified fruit, and we'll
see where that leads. But soybeans already have gone through
that process. So you know, the idea is the Zegers
are still using conventional hybridization techniques and coming up with
these incredible varieties. But you can't you can't forget that
(42:25):
Burbank did the same thing, and Hesse did the same thing,
and there's been so many different wonderful hybridizers.
Speaker 2 (42:32):
John the last two.
Speaker 5 (42:34):
Hundred years that have used conventional techniques to come up
with a lot of the varieties that we just love.
Speaker 3 (42:40):
Yeah, you know, if you think out of the box, though,
you can use the genetic modifying take the luminescent gene
from plankton, put it into your fruit, and you can
pick trees at night. So you got a twenty.
Speaker 1 (42:53):
Four hour we go perfect.
Speaker 5 (42:56):
That's a good use of going into that gray air
where people are going to throw stones at you.
Speaker 4 (43:03):
I think we have some I think we have some
questions we need to get here, John, what do we have?
Speaker 3 (43:08):
Well, Marguerite mentioned that she uses Granny Smith in Arkansas
Black apples for her pies and sauces, and I was
going to ask because I think it was either he
or Tom had told me that when Granny Smith's first
came out, they were wonderful apples, but then because of
(43:28):
the demand, the growers started picking them when they weren't
quite ready to pick.
Speaker 1 (43:34):
When they were still green.
Speaker 3 (43:35):
Yeah, they were still green, right, But so I'm wondering
have they rectified that or is that still the case?
Do you know it?
Speaker 5 (43:42):
The thing is that the fact is is that Granny
Smith is a November December apple, and when Granny Smith
is fully ripe, it's almost yellow. But the problem is
is that the popular pie apple for the holidays was
the yellow Newton Pippin, which ripened, you know, like in
mid October. And so Granny Smith comes and it's perfectly shaped,
(44:06):
perfectly colored, and if you pick it in September, it's
got this incredibly wonderful green green skin without any sugar.
So all you need to do is just add sugar
and it'll taste like something. But I'm not sure what.
But Arkansas Black and a Granny Smith combination if the
(44:28):
Granny Smith's picked right, like let's say, if you start
to pick a Granny Smith now, or even if at
the beginning of November, let's say you're probably picking a
pretty decent apple. I picked Granny Smith in January before
and they were incredible and they were solid yellow and
they're incredible apples, So they're worthy of the distinction of
(44:50):
being a tremendous apple. But they're definitely not that in September.
Speaker 2 (44:58):
I mean, when they're yeah green, So yeah.
Speaker 3 (45:00):
And is there any truth to the to the claim
that you go to bed reading the apple varieties of
New York?
Speaker 5 (45:09):
I love the apple varieties in the New York both
bonds that I got him in my library. But yeah,
I mean I that you know that that was my
typical fun reading back, you know, thirty years ago.
Speaker 3 (45:26):
I thought I was kidding with that question. This is
off deciduous fruit for a second. Carla wants to know
about Mandarin's because she said when Sumo's first came out,
she thought they were indescribably good. But she says they're
(45:46):
almost as much as they used to be, and she
doesn't seem that to her. It doesn't seem that they
taste the same. Is that just because she's used to
the flavor and not surprised anymore, or do you know
if there's a change there.
Speaker 5 (46:01):
I don't know if there's a change there, John, I
can't say, but you know, I do like your idea
that maybe she's become more acquainted with it. But there's
so many different, incredibly wonderful mandarins. This is the era
of the mandarin right now. It was started by the
Cuties and the quties, of course at clementines. I'm gonna
do a video on that. But the clementines, you know,
(46:23):
were being imported from Spain, and then, you know, a
grower decided that they're going to plan a whole bunch
of those up, and they planted a whole bunch of
those up, and they didn't weren't finding the market for them,
and they got together with another very very powerful group
and made a marketing alliance and came up with this
idea of the cuties, and the cuties really revolutionized the
(46:45):
taste buds of the consumer and also introduced them to
this whole new, very whole ancient genre of through the mandarin,
of course, and allowed for all these other incredible I
mean Gold Nugget and Pixie and lean Ova. I mean,
there's so many incredible mandarins, you know, to experience now
(47:08):
that I think the Suma almost Summa almost falls back
into the adverage category.
Speaker 2 (47:15):
Yeah.
Speaker 4 (47:16):
Wow, it's like the the basic apple of the mandarin.
Now and now that there's all these other really.
Speaker 3 (47:22):
Neat you know, they're comparing it to their Huh, sometimes
you get a deal. They're like two ninety nine or
three ninety nine pound, but you don't stop and think
each one weighs about five.
Speaker 5 (47:32):
They are big, and they're difficult to grow. They're not
and they're not an easy variety to grow. They're kind
of like the honey crisp of citrus for the growers.
So the growers, I think that meant our suma growers
would love to see another variety come in that could
command as high a price and actually be more easy
to of course cultivate.
Speaker 4 (47:54):
All right, we're going to have to take another break. Ed,
thank you for keeping with us. We've got a few
more questions coming up, and we'll can continued chatting with
Ed live O after the break.
Speaker 1 (48:02):
Yes, indeed, and again great questions. Comments are on Facebook Live.
Gonna take a break for you. I'm talking about you
on biz Talk Radio. And a big thank you to Fertilom,
our major sponsor here on Garden America. Back after these
messages more with Ed Livo on the other side here
on Garden America. All right, just like that, we are back.
Thank you for those tuned in on BIS Talk Radio,
the rest of us on Facebook Live. And a great
opportunity if you do listen to us on biz Talk Radio,
(48:25):
join us live every week eight o'clock in the West
Coast eleven o'clock Eastern time zone to actually participate live
and ask your questions and really become a part of
the show. Back with that live, Oh Tiger.
Speaker 4 (48:35):
Yeah, and you know Ed was just answering the question
regarding some mandarins before the break, some clementinees. I think
we were talking about the zoomo variety, and I think
do we have a few more questions genre? We all
caught up at the moment a couple more.
Speaker 3 (48:49):
One was a more of a common I guess, but
maybe Ed could talk about, you know, the time to
plant bear root proit trees because we have Harry and
Kevin and Cordelaine, Idaho. That said that they got a
huge apple crop this year. But the tree started in
Ocean Beach and then they moved it to Poway and
(49:12):
now it's in Cordelaine.
Speaker 1 (49:13):
My gosh, what a hardy tree.
Speaker 3 (49:15):
Yeah, and it's twelve years old and terrific crop. But
when when can you move fruit? Trees add to be
safe and when's the best time to plant.
Speaker 5 (49:27):
I can tell you that I would not be the
one encouraging people to move trees. You know, from where
did you say, ocean.
Speaker 1 (49:36):
Size Idaho exactly.
Speaker 5 (49:40):
To Cordelay and Idaho. I mean, so I probably wouldn't
be the first to go. Yeah, that's a great idea. Yeah,
let me tell you how you do it.
Speaker 3 (49:49):
But everybody doesn't have access to thousands of trees if
they want.
Speaker 5 (49:53):
Sure, no, no, right, But I gotta tell you, you know,
there's some great nurseries up in Idaho. You know, I've
spent so many years up in Idaho, worked with you know,
Idaho State University up there for some time. You know,
I'm introducing different varieties of fruit. So, I mean it's
a it's a wonderful state, you know, for you know,
great great access to free trees, no doubt, but I
(50:16):
you know, it's very time. That's what we're put what
you're planning on planting right now. Trees will be coming
into the nursery within the next day, three or four weeks,
and you'll start to see you know, ads and stuff
for you know, availability on those varieties. The other thing
that's starting to come in now, and it's going to
becoming a big part of the nursery industry and now,
(50:38):
is that that's the container plants. And the container plants
are really it's almost the way the nursery industry is
moving right now. So things like your blueberries and your
and your figs and your pomegranates all tend to come
in containers now with you rooted containers. They're an excellent
product and they're a wonderful product. And I had a
(50:59):
lot to do with establishing that market way back in
mid to mid to late nineties because I got tire
writing credits on figs and pomegranates every year from bear Root.
You know, they're better some containers.
Speaker 3 (51:17):
Well you know that that brings personal question up because
one of my favorite fruits are figs, and that's something
you don't see in the store all the time. I guess,
you know, they're a little softer, not difficult or not
as easy to shift. But some of the varieties and
they're easy to grow. But some of the fresh varieties
are just amazing.
Speaker 5 (51:38):
They are. Oh, there's tremendous varieties figs. And there's so
many different varieties out there now. I mean there's organizations
now that are just simply devoted to coming up with
feedling variations and introducing, you know, new varieties of figs,
and a lot of them are really replications of varieties
that actually were introduced, you know, one hundred years ago,
(52:01):
and just you know, the the happenstance, you know, oh
my gosh, you know, this is the most amazing thing
I ever had. But you go back and you look
in oh what's his Name's book? The big oh what's
his name? On the UC riverside I were comment. You
go you look at contents old books, and you go,
(52:24):
oh my gosh. You know, a fig variety can have
you know, twenty different synonyms. So you gotta be you
gotta be a real expert on figs. I'm not that
expert on figs, but you know, I know a lot
about figgs. But I'm not that expert like some are.
Speaker 1 (52:39):
Unless unless the name Newton is applied after it.
Speaker 5 (52:43):
Oh, that's a different story. Sometimes when we're when we're alone,
I'll tell you some stories about that.
Speaker 1 (52:48):
That'll big figs story, Yeah, big stories.
Speaker 3 (52:54):
Yeah. We have a little bit of a disagreement with
one of our listeners, Paula, and she says she grew
up on a fruit farm in upstate New York and
the macinaw or Yeah, the Macintosh were the first to ripen.
I'm thinking of really early.
Speaker 5 (53:12):
And I'll tell you what depending on, you know, if
she's up by Saratoga Springs or you know, closer to
you know, the border up by Canada. You know, there's
a whole bunch of different wonderful growers up in that area,
you know, and of course in New Hampshire and Massachusetts,
New Hampshire, Veront in Massachusetts all along that I was
in Connecticut. I grew up, you know, in Connecticut, and
(53:34):
that's where the max that I experienced were all from.
And they all have one similar characteristic. They're a soft
fleshed apple, but they have such a tight skin that
it snaps and the skin is kind of bitter or
tart is the word. They're kind of tart, so when
you bite, you're blending. It's kind of like eating a
(53:57):
kum quiet. You're kind of like blending the skin with
that wonderful sweet flesh. And I think the flesh of
a mac grown in the East tends to be more
firm and flavorful, you know, it just has. And don't
ask me why. It could very well be the toire.
You know, the grounds are growing in climate. I don't
(54:17):
have a clue, never studying that enough, but yeah, yeah,
that's a wonderful thing.
Speaker 3 (54:23):
She also mentioned they were her least favorite.
Speaker 5 (54:27):
Well, you know what, let me tell you what. There's
so many varieties of apples grown up in that area,
so many. I mean you go to you pick orchards
up there and you're talking about, you know, fifty to
varieties of apples. There's a wonderful orchard up in New
Hampshire and oh gosh, Scott Scott Farm. Scott Scott Farm.
(54:49):
I mean it's an old Rudyard kipling property that was
willed or aired to them to an organization up there
that was the greatest apple collection that I've ever seen
in my life. And they have orchards that are just
pristine and all organic, and there's just things that I
(55:12):
could blean. I could blean off of that, just working
around that environment that I just can't do too far away.
You know.
Speaker 3 (55:20):
Another this just came to mind when I was growing up,
another soft fleshed apple that again would only come out
and I think it was around the holidays back in Michigan.
They called snow apple, and I think it's from France.
Is a famous or something.
Speaker 5 (55:41):
How about this that that is supposed to be the parent,
one of the parents to macintalk.
Speaker 3 (55:47):
Ah, really I could see those appreciates.
Speaker 5 (55:49):
Mac that's one of the parents to macintalk. And then
one of the spinoffs of that would be an apple
that I really like is Empire. An Empire, you know,
definitely is an apple that every but you should investigate
because it does well everywhere and it has you know, attributes.
It's a firmer apple than the mac. Definitely got a
(56:11):
lot of disease resistance. It tends to not get the
fireblight that I see on apples typically look.
Speaker 4 (56:17):
That old variety, but still proven. Hey, we're gonna have
to take another break right now. This will be upcoming
will be our last spot with Ed. Right, so our
last second, no last what have we got an eight.
Speaker 1 (56:27):
Minute We'll have a ten minute segment with it with Ed, So.
Speaker 4 (56:30):
If you've got any more questions, please get him into
the chat feature there and we'll have Ed again, wrapping
up the whole show with Ed today, wrapping up on
our next spot.
Speaker 1 (56:41):
Very kind to spend so much time with us, Ed Live. Well,
thank you so much, Garden America. Taking a break from
biz Talk Radio and we are back. This is our
second to last segment, to the last long segment with
Ed Livo as we continue a lot of activity on
Facebook Live. Thank you for the questions. Very popular topic
as we continue back to you Tiger.
Speaker 4 (56:58):
Yeah, it's always so interesting to kind of here when
there's varieties of fruit, specifically that pre date old varieties
to us. I mean, we're talking about this Macintosh apple
and it's you know, an old variety to us, but
then you talk about, oh well these are its parents
kind of a thing, and it's like, wow, that's amazing.
And and Ed, you know, you were describing this empire
(57:20):
one which predates the Macintosh, which is still.
Speaker 2 (57:24):
Very disease resistance.
Speaker 4 (57:26):
It's a strong tree, because usually when you get older,
the issues are more disease, more problems, and you know,
but you know, it's kind of neat to think that,
you know, maybe maybe that's what led a lot of
our varieties into being more sustainable, being able to be
growing wider regions and things like that.
Speaker 5 (57:45):
So I but you know what, Tiger, I think a
lot of it has to do with new and improved.
You know. It's kind of like, you know, if every
grower is growing a particular variety, and you know, you
have the opportunity to inter do something and make a big,
big deal out of it, and that to catch us
on all of a sudden, that old variety kind of
starts to wane and then you lose track of it
and then of course it's gone. One of the things
(58:07):
that I did in my first years at Dave Wilson
Nursery was go back. I went back in history and
started looking at any variety that I could that you know,
that was worthy of being brought forward again. And we
you know, at Dave Wilson, we brought all kinds of
varieties back from the dead near you know, so and
(58:30):
there's you know, they still sell those as well, and
they only because they're great tasting varieties and they still have.
Speaker 4 (58:37):
Their their reasons why. I mean, you know, maybe it's
a disease, maybe it's a growth height, maybe it's a
growth habit, you know, so it's always nice to have
that database of varieties so that way, because you never know,
I mean, you know, I know, I'm assuming you know
early on that you know, you would you know, never
(58:58):
think that people wanted to grow short trees. But now
that's all the right, right, Well, you know.
Speaker 5 (59:08):
I'll tell you what so I'll I'll give you an
example of you know, just this year and what I
experienced this year. There are a lot of great varieties
that we came on, like apricots. We came on like
Golden Sweet Apricot is one that I experienced at Virtual
Nursery and it's a virtual introduction and white Knockout. These
are two outstanding apricots. They really don't have a market
(59:29):
at all because Virtill is primarily a commercial just starting
to delve into the retail. So when I left Virtull,
you know, Tom Burchill was gracious enough to say, hey, listen,
you know, if Wilson wants to, you know, grow these
varieties and represent these varieties. That's fine, and so Wilson
took that on and was great, and they freckle face
nectarine falls into that which not too many people are
(59:51):
going to know this gentleman. But Andy Marianni, who's a
dear friend of mine and also an apple I mean,
a fruit guru in the industry as far as I'm concern,
he definitely thinks that these are some of the best varieties.
These are some of the best. But let me point
out to your point, Tiger, and that is this year
when we're looking at peaches, kim Alberta, the luthber Bank introduction,
(01:00:17):
kim Alberta was the favorite of the peaches in the
in the season. Hey, which people, the groups that I
took out loved, you know. And Eva's Pride, you know,
a good load show variety was big. Everybody loved that
one as well.
Speaker 2 (01:00:33):
We have a friend of ours from Boise area and
wants to know what would be a good peach for
the boys area.
Speaker 5 (01:00:42):
Well, Harken, you know, Harkin is definitely a variety that
gets grown up there quite a bit and definitely a favorite,
you know, I mean, one that everybody seems to love.
So I definitely would recommend that one off the bat,
Right off the bat is that h r K I
N or k E n K and I believe and
(01:01:03):
peach well. The big cold, the big cold, hardy ones
that everybody got excited about this year were the two
plums where the American hybrid plums, the one called Superior
and Superior anybody could grow that one and be happy.
(01:01:23):
That is an amazing complex piece of fruit. And then
the one called Toka or bubble gum, that was that
it's just the the the oddest experience you'll ever have
with a piece of fruit because it does taste like
the Zuoka bubble gum. Really is amazing. And then there's
Zone five, both his own five varieties. And then and
(01:01:46):
then another thing I'll point out, which was a lot
of fun, is that I always knew that the Emerald
butt plum had a long hang time, but I also
knew that by the time it hits you know, October,
I always thought it was too sweet. So this year
on my Edible Solutions at able Solutions what do you
call it? Social media pages, I documented that so I
(01:02:11):
took Emerald, but at harvest time mid August, we did
the last bricks tape test on it. So I think
we looked at it three different times, four different times.
Last bricks taste on it was first week in November
and it bricks out at almost thirty bricks. Wow, which
is incredibly high. That's that's like the sweetest, the sweetest
(01:02:32):
grape you've ever tasted in your life.
Speaker 2 (01:02:36):
That's fun.
Speaker 4 (01:02:37):
That's fun to see, you know, Like you're saying the difference,
it also depends on the time that you pick it,
you know, so don't don't just throw one judgment out there,
you know, because you might be picking it early, you
might be picking it late, and so you just got to.
Speaker 2 (01:02:51):
You know, like what was that timeframe. It was from
August to.
Speaker 5 (01:02:55):
Win August we were still picking mid November when came
and visited and we did some videos. Tom and I
did some videos together. Tom and I went out and
did the last bricks taste on it, and I think
that was the mid mid November, a couple of weeks, three.
Speaker 2 (01:03:11):
Four months gap and thirty bricks.
Speaker 5 (01:03:14):
Yeah.
Speaker 3 (01:03:14):
So the dentist says, you know, give your kids candy
because these plumps are just too much sugar.
Speaker 5 (01:03:22):
Fact job. I mean, you can't believe, you know, when
you're eating a piece of fruit like that, you're either
one just disgusted because you could put this on your pancakes,
or two you're just amazed that something that sweet could
be available to eat. You know, that's that's your option.
What a great option? Huh.
Speaker 4 (01:03:42):
Now, let me ask you this because we've talked about
a lot of areas. You know, we talked about you know,
the Pacific Northwest. You know, apples in the East Coast,
apples where where where do they grow still the most
fruit trees? Is it central California area where they still
produce a lot of our fruit or has that grown
(01:04:02):
now because there's so many varieties that they're able to
to grow them in other areas well.
Speaker 5 (01:04:08):
I mean, it depends on what you're talking about. Like
you're not going to find many apples, you know, in
California period. I mean there's there's small groups of apple
growers all around, nothing like Washington State, and cherries probably
are are very dominant in California. You know, stone fruit
in general very dominant in California. Christian almonds is king
(01:04:30):
bill in California. So you know, it depends. But regionally,
you know, like Minnesota State University is doing so much
great hybridization where to take and satisfy some of those
cold climate commercial growers, and they are producing some pretty
upstanding varieties of fruit as well as subland hybridization up
(01:04:53):
up in DC. I mean, all these different what do
you call it, hybridizer struts to country are working to
make fruit more regional simply because transportation costs are getting
so high that it's just ridiculous to be able to
take and you know, try to sell or try to
pick something that's not ready, ship it all the way
(01:05:13):
to you know, the East coast and then have people
be dissatisfied with it and only by at once.
Speaker 2 (01:05:18):
Yeah, I mean that's what I kind of see.
Speaker 4 (01:05:20):
I see definitely a lot more specific to region kind
of growing happening, and that is exciting to see because
now people are going to get something.
Speaker 2 (01:05:28):
That's actually ripe actually.
Speaker 4 (01:05:31):
You know, meant to be in that area like we're
talking about, and and you know, hopefully they'll be happy
with it. Hey, Ed, we just have about a minute left,
you know to chat with you, and I just wanted
to hit on you know, I know we mentioned it
a few times throughout the show, but you've got your
YouTube channel. You've been producing a lot of fun videos,
not just you know with you know, varieties, but how
(01:05:53):
to do things. You know what's coming out, So you
can go and it's ed and then able solutions, So
a B L E. Solutions, it's kind of like edible solutions.
Go to YouTube search in.
Speaker 5 (01:06:09):
Ways you can spell edible. Yeah, and when and when
when I was looking for a name, the one was taken.
Speaker 4 (01:06:17):
Yeah, exactly. So you can subscribe to there. You know,
you've got a bunch of videos up there. You're still
going to continue posting more. What what's your next video
that you're going to release?
Speaker 5 (01:06:29):
Well, like I said, I'm kind of putting together, you know,
the clips for a little blurb on cuties and what
that what that means because a lot of people go
into the nurseries and ask for qts and you know,
if you want to be specific, you know, a qut
is a clementine. Yeah, and originally now it's morphed into
something else, but the qut was originally a clementine. So
(01:06:51):
I'm just going to make you know, a short on
that one and talk about the history a little bit.
Speaker 2 (01:06:56):
Perfect.
Speaker 4 (01:06:56):
Well, thank you very much. You have a great West weekend.
And have a great thanks giving Ed. Thanks for joining us.
Speaker 1 (01:07:02):
My pleasure, you got it, Thank you, Ed Livo. There
you go. Everything you always wanted to know and some
things you probably didn't want to know about fruits. But
what a great education. Okay, it's time for a break.
We've got one more segment coming up. We'll come back
and address some of these issues in regards to fruits
or whatever else is on your mind here on Garden America.
Stay with us. Well we have returned. Everybody, catch your breath.
(01:07:24):
We're finished with Edlivo at least until the next time
we bring Ed on. Yeah, a lot of information and again,
could you could do this all day long? And like
John mentioned, we're seeing new names on our Facebook page,
which is great, a lot of people coming in. I
guess if you've got to pick a topic, you know,
fruits seem to hit the masses John, in terms of
you know, we do a lot of topics here in
(01:07:45):
Garden America. We have some interest in this or that,
but fruits seem to be universal.
Speaker 3 (01:07:50):
Well, you know, there's so much that people don't know
about fruit. And when you get an expert like Ed
who has all the background information about what's going on
and what's new and what's coming up. It's amazing.
Speaker 1 (01:08:04):
And you know he said, what did he say in August?
It's uh, last year's or oh.
Speaker 3 (01:08:08):
On the apples mean apples. Yeah, when you're eating apples,
you're eating apples that were harvested the year before.
Speaker 1 (01:08:14):
The year before in August. See, people don't know. They
go into the stores and they see a variety or
perhaps like we talked about the peach variety, which encompasses
a lot of peaches, not just one variety. Apples seem
to do a good job in terms of breaking up
the various varieties. But I think for the most part,
the average person is a little ignitan going into the
produce section when it comes to fruit.
Speaker 3 (01:08:33):
Well, we've talked before about when you and I at
least were growing up, Brian, that you went to the
supermarket and you couldn't buy one type of fruit all
year round. It's just when they were out, like, yeah,
there was a harvest time. You know. Brian would wait
all year for the macanos to come in.
Speaker 1 (01:08:55):
Boy oh boy, I was by the window, just you know,
hoping something would happen.
Speaker 4 (01:08:58):
Speaking of coming in, let's see here we got a
question from Carl. I think thanks with Thanksgiving so late?
Do you already have live Christmas trees at the nursery?
Tiger and yeah, live Christmas trees? Well no, but no
they're live, but there are live trees, so we do.
(01:09:20):
The live Christmas trees came in maybe about three weeks ago,
you know, the potted the living trees, the living ones. Yes,
have cut but those just came in this week. So
we've got our cut Christmas trees also in full stock
ready to go. The big sales weekend is the weekend
after Thanksgiving, and then the biggest sales weekend is the
(01:09:42):
weekend after.
Speaker 1 (01:09:43):
Have the live trees Have they rebounded from what we
talked about a couple of two or three years ago. No, Yeah,
it's gonna take a while, isn't it.
Speaker 2 (01:09:51):
I think the live tree is a little bit dead.
Speaker 1 (01:09:58):
The live tree industry is dead.
Speaker 4 (01:10:00):
Yes, the company that was pretty much you're doing just
to be hotter for me.
Speaker 3 (01:10:05):
You're talking about living, living growing in pots.
Speaker 1 (01:10:08):
Yeah.
Speaker 3 (01:10:08):
When you say live tree, yes, not a cut tree
is something different.
Speaker 4 (01:10:12):
Yeah, So like the living growing in pots. There was
a company, there is a company called Pinery who was
producing pretty much all of the living Christmas trees for
all of the West coast, you know. I mean it
just they just got too big. They couldn't keep up
with the demand, you know. So some sometimes you would
go into a nursery and you'd find a six foot
tall living Christmas tree, and it was wonderful. You bring
(01:10:34):
it home, you decorate it, you can have it for
the season. Now, if you can find a three to
four foot tall living Christmas tree, that's a that's a win.
Speaker 3 (01:10:43):
And then you would pot plant it in the ground
and ten years later call someone to.
Speaker 2 (01:10:47):
Come called green Gorilla to take it out of here.
Speaker 3 (01:10:52):
Question John, I did not say Veronica's question.
Speaker 2 (01:10:56):
A plumeria question.
Speaker 1 (01:10:58):
Right.
Speaker 4 (01:10:58):
Because of the warm weather, my pume areas are putting
on new leaves. Should I be concerned?
Speaker 3 (01:11:05):
I wanted to, but I would not fertilize it. Yeah,
and I'd encourage it and no extra water.
Speaker 2 (01:11:11):
Yeah.
Speaker 3 (01:11:11):
Just let it realize that. You know, I've gotten down
to thirty nine at my house, twelve, have you? Yeah?
Speaker 4 (01:11:16):
Yeah, so you're starting to see some of that damage
occur on the leaves, right.
Speaker 2 (01:11:21):
Yeah, it's funny.
Speaker 4 (01:11:22):
I'm the I went to a project this week up
in Murieta and the customer got some new plants that
we're planting. I mean, one of the plants is a
crepe myrtle John It's a big bush crape myrtle, about
six feet tall.
Speaker 2 (01:11:35):
And she's like, the leaves are all bred. I'm sorry,
terrible accident.
Speaker 5 (01:11:39):
She was.
Speaker 4 (01:11:40):
She was she was a very nice woman, but she's like,
the leaves are all brown. They don't look good. And
I'm like, it's a crepe myrtle. And there was one
at her neighbor's house in the front yard. I'm like,
look at that one, and it was yellow. The leaves
are falling off of it. I'm like, I'm sorry to say,
but in a week.
Speaker 1 (01:11:56):
Years it's gonna look like that.
Speaker 4 (01:11:58):
Were probably even worse because we're going to plant it.
It's going to go into shock, right. And this came
from a nursery probably somewhere in you know, Fallbrook or
somewhere else where. They kept it in this wonderful growing environment,
and now I'm taking it to Murieta where it's going
to drop into the thirties at night, and you know,
I'm like, it's going to go dormant. It doesn't look
(01:12:19):
good because of that reason, you know, But she she
didn't have the knowledge.
Speaker 1 (01:12:23):
Of right and the fact that it was sold to her, Yeah,
from that great growing condition. Yes, yeah, I was like,
and it's cold.
Speaker 2 (01:12:32):
It's cold of there.
Speaker 4 (01:12:33):
When I was there at ten in the morning, it
was still in the like low fifties.
Speaker 1 (01:12:37):
And the person or the people or the company or
the business she bought it from, they didn't tell her that. Yeah,
they just sold it to her.
Speaker 2 (01:12:43):
Yeah.
Speaker 3 (01:12:44):
You know, we were talking about what you wanted for
your birthday as far as the cake earlier. Yeah, and
Sue mentions Baked Alaska and Cherry's Jubilee Baked Alaska.
Speaker 2 (01:12:58):
That is that a fish pie? You know?
Speaker 3 (01:13:02):
When I went to I remember.
Speaker 2 (01:13:04):
I'm serious.
Speaker 3 (01:13:05):
I remember go ahead, Johnan going to a camp when
I was little. Uh, they serve baked Alaska and it
was like, oh my gosh, which is what again, is
the best thing I've ever had? It's cake. It's a dessert,
very sweet, but you know the filling in the center
of the cake, frosting, Yeah, it's ice cream. It's ice
(01:13:26):
cream ice cream. So you've got this.
Speaker 2 (01:13:28):
So it's a cake with ice cream in the middle.
To flavors, you.
Speaker 3 (01:13:33):
Would get a warm cake with heart you know, vanilla
ice cream in the middle, and it was just fantastic.
Speaker 2 (01:13:39):
It was a warm cake. Yeah, yeah, vanilla ice cream
in the middle.
Speaker 3 (01:13:42):
Its warm when it comes out of the right right.
Speaker 4 (01:13:46):
Err, So they've got to make that cake and warm,
and then they have to put the ice cream in it.
Speaker 2 (01:13:51):
Like it's not like an ice ca cake.
Speaker 3 (01:13:52):
You don't bake the ice cream. No, it's not an
ice cream cake.
Speaker 2 (01:13:55):
Like you know, like an ice cream cake is.
Speaker 3 (01:13:56):
It's cold and frozen, yes, the whole.
Speaker 2 (01:13:59):
So that sounds delicious.
Speaker 1 (01:14:01):
Well, yeah, it's a great dessert for diabetic I don't.
Speaker 2 (01:14:03):
Think I've ever had a baked Alaska.
Speaker 1 (01:14:05):
Now you go that, you know what, Now, that's what
you have to do.
Speaker 3 (01:14:08):
Sue mentions it's easy to make. I don't know if
she's offering to bring you guys one, but.
Speaker 2 (01:14:12):
Yeah, that sounds very difficult to make. You're you're let's
trying to like bring a snowman to the beach.
Speaker 1 (01:14:18):
Yeah, hey, we get running out of time. We got
to close things out. We pretty good job. Well, hop up.
Speaker 3 (01:14:23):
Quickly mentioning what we're going to do next week.
Speaker 4 (01:14:25):
Yeah, next week we are going to have our holidays
show our holiday gift idea show, So you're gonna want
to tune in to get our input on if you
have that gardener in your life, what they maybe want
for the holiday.
Speaker 3 (01:14:41):
And we're going to combine that with a rooting demonstration.
People have asked us how to root cuttings okay, and
we can work that into gifts and you can learn
how to make cutting okay.
Speaker 1 (01:14:50):
Have a happy Thanksgiving. We'll do it again next week.
We are running out of time, running late, but sounding great,
as they say. I'm Brian Main, John Magnasco talking Pella Fox.
Enjoy your week, Enjoy your Thanksgiving Radio Facebook Live. Thank
you for tuning in always to Garden America. Take care
Well, guess what I think it is that time, the
time of the day, time of the night, time of
the afternoon, but it is morning. We are live here
on guard in America, broadcasting from the iHeartMedia and Entertainment Studios.
I'm Brian Main, John Begnasco, Tiger Palafox. If you're listening
to a replay, you must be tuned in on biz
talk radio or streaming or let's see, we've got Spotify,
We've got Google, We've got all kinds of ways to
(00:21):
hear us YouTube. Well, that's going to be later on
today for the new episode for this one, because we
upload the new episode.
Speaker 2 (00:27):
Did job Okay?
Speaker 1 (00:29):
I covered the I think so a lot of support
this morning.
Speaker 3 (00:33):
I just started to get dizzy.
Speaker 1 (00:35):
Yeah, Kevin. Kevin says, good morning. Joe Nelson says, it's
a great show. What did he say? What did Joe say?
Fantastic show, great show already.
Speaker 2 (00:42):
We haven't even started.
Speaker 1 (00:43):
Well the first let me tell you, the first minute
of this show is always award winning. After the first minute,
you can train it off and you're not gonna miss anything.
Speaker 3 (00:51):
Hey, Carlos says that in case anybody's interested, that new
CEOs is still open.
Speaker 2 (00:56):
Oh wow, she went up there.
Speaker 3 (00:58):
Yeah, shitch talk to the brothers yesterday.
Speaker 2 (01:00):
Okay, still selling, still selling things down, Elliot.
Speaker 1 (01:04):
Huh Camellias. I did a spot, a commercial for a
nursery back Easter someplace, and when it came to the
word Camellia next to it, it said, you know, just
like Amelia. It's just like Amelia case somebody reading would.
Speaker 3 (01:18):
Put a K sound in front of it.
Speaker 4 (01:20):
Right, good luck to our northern friends, right, I mean
a big, big storm happening.
Speaker 3 (01:27):
Up north and another one behind it.
Speaker 2 (01:29):
Right, it is there? Really? Yeah? Oh my goodness, So
it's no break.
Speaker 1 (01:31):
How far north is it right now?
Speaker 4 (01:33):
So I know, you know, one of our longtime listeners, Kathy,
has been posting it seems like it's centered right over Eureka.
Speaker 1 (01:41):
So, uh, coming down this way, you think it'll make it?
Speaker 4 (01:45):
It's it's what was today and tomorrow. We were supposed
to get a chance. But I think that maybe that
chance is dwindling with every minute.
Speaker 3 (01:52):
That I think the second one may hit us around Thanksgiving.
Speaker 2 (01:56):
Yeah, I think that's what they said.
Speaker 1 (01:57):
But oh that'll be nice. I'm going to be home
all tuck away on Thanksgiving.
Speaker 3 (02:01):
Yeah, right, if it's your birthday.
Speaker 1 (02:03):
Yeah, it falls on Thanksgiving this year, maybe what four
or five years? This is the latest in the month
that Thanksgiving can never occur too, because sometimes it's.
Speaker 2 (02:12):
Like like it can't be the twenty ninth, can't be
the third Well.
Speaker 1 (02:14):
Usually it's like the prior week we just had usually
because it's always four Thursday, right, right, so we're late
this year.
Speaker 2 (02:22):
Oh my gosh, I you know what.
Speaker 4 (02:23):
I had a whole podcast listen to about the calendar
and like where it came from and why we do
the things we do in the moon.
Speaker 1 (02:33):
Did they mention Caesar as far as the calendar? Julius
Caesar wasn't Didn't he have something to do with the calendar?
Did he August augusta something like that, John check check date,
do it back check? But seriously, look at.
Speaker 3 (02:44):
Look Caesara, Augustus Augustus. Yeah, don't use the Gregorian calendar.
Speaker 1 (02:51):
Yeah, but let me I'm sorry.
Speaker 4 (02:54):
So anyways, so it's very interesting, right like on you know,
why we have the calendar, what the calendar means, why
we have a leap year, why you know February has
twenty eight days. But then at the end of it,
they said, we could solve all the problems if we
would switch to a thirteen month thirteen month calendar, so
(03:16):
rather than having twelve, we put thirteen. Then would be
every day, every day would have exactly I can't remember
what they said. Every month would have exactly twenty eight days.
Every month would start on like a Monday and end
on like a Sunday, and every month would have like
four weeks. It would match up. We would be young
a month younger, it would match up with the moon,
and it would match up with everything that's supposed to
(03:38):
match up if we would have just changed that.
Speaker 1 (03:41):
So why did we go to a twelve month calendar.
Speaker 2 (03:43):
Well, it's just the way it's been, that's a good answer.
Speaker 3 (03:46):
Well, thirteen is an unlucky number. You know, who wants
to have that for a whole year?
Speaker 2 (03:51):
But it's an every year where would be a lucky year?
Thirteen is better?
Speaker 1 (03:55):
You know what, if I was still playing sports, I'd
want number thirteen. Yeah, but you never used to see that,
and now it doesn't matter. Now people are wearing it
all the time. They're not.
Speaker 3 (04:04):
I guess we don't have a thirteenth floor, right, what's that?
Hotels don't have a thirteenth floor.
Speaker 1 (04:09):
Well, a lot of office buildings as well, there's no
thirteenth floor, even though you're technically on the thirteenth floor
goes from twelve to fourteen.
Speaker 3 (04:15):
Yeah, well you know what good reason too.
Speaker 1 (04:18):
Yeah, goodness gracious.
Speaker 3 (04:21):
Hey, Tanya said she had some rain last night and
she's in San Jose, so it was raining down and
slow as San Jose for sure. So maybe we'll get somebody.
Speaker 2 (04:31):
We can use that. Yeah, yeah, I mean, anytime we
get rain, it's good.
Speaker 3 (04:35):
But we're gonna have a good show today. Our buddy
Atlivo's coming on with us. You want to know, you know,
he and he and Tom Spelman, Tom Spelman, Tom Spelman, right,
are two of the most knowledgeable people in the United States,
if not the world on fruit trees, and as far
(04:58):
as enthusiasm go, that's probably number one in the world.
Speaker 1 (05:03):
Yeah, I'm sorry. You look at these comments sometimes they
make you laugh. Here's Tanya Rock pretty San Francisco forty
nine ers number thirteen. I love it, Tanya, that's what
we're looking for. H No, she's she corrected herself. Yeah,
we know perty, Yeah, she said, perdue. Oh, it's pretty
number thirteen.
Speaker 3 (05:20):
Well, they probably uh correct, auto correct. They do things
like that, So, uh.
Speaker 2 (05:27):
Yeah, Ed today and talk about fruit trees.
Speaker 4 (05:29):
But at the same time, you know, as you said,
we can talk about a lot of different stuff and
Ed's there. He's great for asking questions too, So if
you have any questions, line him up and any too, right, yeah,
because he can cover wherever you're from.
Speaker 1 (05:44):
Now, there is going to be an underlying theme that's
not going to be positive, but we're going to address it.
As we discussed it prior to going out there.
Speaker 2 (05:53):
That's going to be that could be a topic.
Speaker 1 (05:55):
I thought, Yeah, but that's that's a pretty that's a
pretty huge.
Speaker 3 (06:00):
Are interested in your childhood? Really?
Speaker 1 (06:02):
Absolutely only reason I bring it up is I get
emails asking about my childhood.
Speaker 3 (06:07):
Well, you got your birthday coming up. By just rehashing
old wounds, so I don't know if it's important.
Speaker 4 (06:12):
So what's your what's your dessert for birthday? It's your birthday,
you get to pick the dessert. What are you what
are you having?
Speaker 1 (06:20):
Well, if I was still eating a lot of.
Speaker 2 (06:23):
Sugar, why why don't you on your birth that's your
birth I.
Speaker 1 (06:26):
Could no, I'm yeah, that's a hard question. I'm going
to say pecan pie. Pecan pie, pecan pie.
Speaker 2 (06:32):
That is a lot of sugar. Well, that is a
lot of sugar.
Speaker 1 (06:37):
Yeah, you know, it's like you're month's with a sugar.
I'm not a sweet sky per se.
Speaker 4 (06:42):
But yeah, pecan pie molasses. Is that where they get
the sugar from in pecan pie?
Speaker 1 (06:47):
Well, every time you ask a question and I don't
know the answer, I looked to John because I'm hoping
he'll chime in, because John, when it comes to pecan's
the expert.
Speaker 3 (06:56):
The pecan pie has been one of my least favor
for dessert.
Speaker 2 (07:00):
It's very sweet.
Speaker 3 (07:02):
It's my whole life. I tasted one once and and
I agree it was sweet.
Speaker 2 (07:07):
Yeah, but I like him though.
Speaker 1 (07:09):
I haven't had one in years.
Speaker 3 (07:12):
You don't like it though, huh no, no, And I
know some people.
Speaker 2 (07:15):
Is it just it's really sweet.
Speaker 1 (07:18):
I like banana cream pie, cocon and cream pie. That's
all good.
Speaker 3 (07:21):
You still love Marie a fresh peach pie.
Speaker 2 (07:25):
Okay, you're not a cake. You're not a cookie.
Speaker 1 (07:27):
The thing is when I ever I have cake, I
want to eat it too. And that's that's when you
get into a situation.
Speaker 3 (07:32):
Remember that time you left it out in the rain.
Speaker 1 (07:34):
Yes, and you know what, I'm never going to have
that recipe again. That's the sad parts.
Speaker 3 (07:41):
So you don't like this for your birthday? Right?
Speaker 1 (07:46):
Well, we're actually quoting MacArthur Park.
Speaker 3 (07:49):
Goodness, who was that that?
Speaker 1 (07:51):
That was?
Speaker 3 (07:52):
Oh my god, wasn't Richard Harris?
Speaker 1 (07:53):
Yes, Richard Harris? Was it? Really? Yeah? Richard Harris?
Speaker 3 (07:55):
Yeah?
Speaker 1 (07:56):
And then you know who else did it? Donna Summer
did a remake in the late seventies sco Version Down.
But you know what his song, Oh, there's so many
euphanisms in that song, Tiger right John, It just everything
is well, what does that really mean?
Speaker 2 (08:12):
MacArthur Park? So THECOMPI is your birthday does a treat?
Speaker 1 (08:16):
I guess you know. But again I like coconut. I
like the cream pies. Yeah, you know, cakes, they're all right?
Anything vanilla, anything vanilla?
Speaker 2 (08:24):
Yeah, you like vanilla?
Speaker 1 (08:25):
Vanilla?
Speaker 2 (08:26):
All right?
Speaker 3 (08:27):
I know I was reading an article on vanilla now
that you mentioned it, and how some of the a
lot of vanilla's produced in Mexico. But you know, I
don't know is Mexican vanilla really true? Vanilla would? There's
only me I don't know either.
Speaker 4 (08:45):
They you mean you mean the vanilla extra is produced
in Mexico. Yeah, oh yeah, that's probably not real vanilla.
Speaker 3 (08:52):
Okay, well, because they know sometimes you can you can
buy vanilla flavoring, which is different than vanilla extra.
Speaker 2 (08:59):
Yeah.
Speaker 3 (09:00):
But anyway, I read that because of hotter temperatures in
some of the areas where they've been growing vanilla and drought,
that the market's going to be really cool.
Speaker 2 (09:14):
Real vanilla is very expensive.
Speaker 4 (09:16):
Yeah, you know, like when you go to buy like
when you go to buy the go to go to
the grocer, you buy that vanilla extract, it's like whatever,
a couple of bucks. But then you go to buy
the real vanilla, it's very expensive.
Speaker 3 (09:27):
So now does it keep forever?
Speaker 2 (09:29):
I don't think so, Like like the extract or the extract.
Speaker 4 (09:33):
Oh yeah, I've got vanilla that I've had for Like
my mom used to have a cookie store, and so
you know, when you have a cookie store, you buy vanilla,
buy the gallon jug.
Speaker 3 (09:44):
How much would that I don't even know, like two
thousand dollars for a gallon.
Speaker 4 (09:49):
But but at the same time, a lot of cookies
that that jug. I think we've had it for twenty
five years. I don't know if that's good or not.
Speaker 2 (09:58):
I might be I might be getting intro here, but
we still use it.
Speaker 3 (10:02):
Sharon, you Stu. Every Christmas would come out with she
would make vanilla cookies. Do you remember that?
Speaker 4 (10:07):
Yeah, exactly and vanilla cookie yeah, vanilla yeah.
Speaker 2 (10:11):
Right, yeah, okay, no chocolate chips like what No.
Speaker 3 (10:15):
This was like a family recipe, right, It's something that
her family looked forward to every year, and she would
put out that recipe supposed to be pretty good.
Speaker 1 (10:25):
We've got a break coming up, but we've got to
get to your quote. On the other side. Ed Livo
will be on or I should say on deck, Yeah,
on deck. He's our guest today, Ed Livo talking fruits
and a lot of other things here on Garden America.
So do stay with us. Thank you for tuning in
those on biz Talk Radio, Facebook Live love seeing you love,
haven't you? And we're going to take a break for
BIS talk Radio. Pay some bills, our many sponsors, our
(10:48):
major sponsor, of course, Fertilon. Thank you for supporting our
show back after these messages on biz Talk Radio. All righty,
hope you had a good break. We are back here
on Garden America. Good to have you a long as
we kick things off live on a Saturday morning, or
perhaps a pre recorded show that you're listening to. That's
well and good as well, Well and good as well,
let's repeat the word well. Speaking of well, Tiger ed
(11:09):
Livo is standing by. He's ready to go. But John's
got the quote of the week first of all, and
then we'll bring on ed Livo. Thank you John for
that reminder.
Speaker 3 (11:17):
You're welcome. I was gonna mention that you went to
the well once too often.
Speaker 5 (11:21):
There.
Speaker 1 (11:22):
Now, see that's good. I'm gonna drop the mic. Nothing
else needs to be said, right.
Speaker 3 (11:27):
Quote of the week is for Thanksgiving Brian, and the
quote is it's up to us to choose contentment and
thankfulness now and to stop imagining that we have to
have everything perfect before we'll be happy.
Speaker 1 (11:39):
And who is that by?
Speaker 3 (11:40):
That was by Joanna Gaines from the Magnolia Network.
Speaker 1 (11:46):
I know Rowdy Gaines. Who was Rowdy Gaines?
Speaker 3 (11:48):
Who I think it Wasn't Rowdy Gaines a wrestler. I
think you're right, boxer.
Speaker 1 (11:54):
I think a wrestler, Rowdy Gains Yeah. Anyway, I think
we better get serious here, at least for a little
while here and bring on Edlivo.
Speaker 4 (12:04):
All right, So, this morning, I'm going to read Ed's
Facebook experience because you know, I mean, we all know Ed.
Speaker 2 (12:14):
He's been a great friend of the show. But I mean,
I mean this.
Speaker 4 (12:19):
List of where you've been and what you've done, Ed,
I mean, this is great. We've got a former director
of sales and marketing at Virtual Nursery, current owner and
CEO of ed Able Solutions, former sale marketing director at
four Wins, former director of sales at Double Mountain Nursery,
marketing at Dave Wilson Nursery inventory Control, and an out
(12:42):
of state sales at OK nursery manager at Urban Tree Farm.
You went to Fairfield High School, went to Napa High School.
He studied plant science at Napa Valley Community College. He
lives in Modesto, but he's from Providence, Rhode Island. Ed,
is there anywhere you haven't been or anything you haven't done?
Speaker 3 (13:01):
And why haven't you been able to keep a job?
Speaker 1 (13:05):
That's my next question.
Speaker 5 (13:07):
I'm good for about five years everywhere except for Dave Wilson.
Dave Wilson only because they gave me the keys of
the company and I went, oh, oh, well, jeez, in
that case, I'll stay.
Speaker 2 (13:18):
Oh thank you for joining us. That always a pleasure
to have you on the program.
Speaker 5 (13:22):
I think people can only tolerate me so long. You
know what I mean.
Speaker 1 (13:25):
Well, I think, and I think I've been told that
you are more or less an acquired taste I am.
Speaker 5 (13:30):
I am. I think everybody thinks they know who I
am until they work with me, and then they find
out uh oh oh, he's not who an HR hates me.
Speaker 1 (13:45):
I can imagine I am.
Speaker 5 (13:46):
An HR nightmare. You bet, I'm proud of it. As
a matter of fact. You know, I think that, you know,
challenging HR means that you go, hey, you know what
people need to be a little bit more un tethered.
Speaker 1 (14:01):
Yeah, yeah, a little loose, loosen up a little bit, right, correct.
Speaker 2 (14:05):
Yeah, that's how they push the envelope.
Speaker 5 (14:07):
We're too much suppressing some of the brilliant young horticulturists
we have out there because we say, sorry, I'm penalizing
you because you didn't take your lunch on time.
Speaker 2 (14:19):
Yeah yeah exactly.
Speaker 4 (14:22):
Hey, So so ED Now currently you've got ed ed
double solutions where you're focusing on some of the nice
thing about working for yourself is that you get to
focus on whatever it is that you you want to
talk about, right, So, so you're not tethered by one
(14:42):
particular company at the moment. You're working for all the
different companies and showing people new varieties, showing people different approaches,
and you know, wonderful YouTube videos and Facebook videos that
people can watch and learn from. You know, it's really
(15:02):
neat to be able to see some of the stuff
that you've been teaching us on Facebook.
Speaker 2 (15:07):
What inspired you to get behind.
Speaker 5 (15:09):
This, Well, I'll tell you what. It's something I've done
my entire career. So I think I've been more what
I would always consider a push marketer, where I want
to take and feed the public, you know, first, and
then have them go in and demand, you know, whatever
it is they've experienced and get excited about. So I've
(15:31):
always thought that that was the proper way to do things.
And no better example than that than the fifteen years
we did the fruit tastings that Dave Wilson Nursery all
over the state of California and had hundreds and hundreds
of people come in and sample fruit at a level
that they'd never experienced at the grocery store ever before.
(15:54):
You know, So I think, you know, it's an exciting
thing to be handed, you know, a challenge to hey,
go out and you know, challenge your palette. Don't don't
be satisfied what's in with what's in the grocery store. Please,
don't be satisfied with what's in the Yeah.
Speaker 3 (16:11):
Yeah, pretty hard to be satisfied with that. Sometimes I think.
Speaker 5 (16:15):
It's almost damaging right now because you know, I just
came out, you know, because of the crash of the
of the almond industry. Is the reason why I left Burchill,
because they're just really the almond industry just isn't there,
and there's really you know, that's a whole nother story.
But the fact of the matter is is that I
(16:35):
learned a lot working in the on the commercial side,
which I've really only had the opportunity to with, you know,
my good friends at Virtill. And what I learned was
this is that there's this attitude that the consumer is
losing interest in in stone fruit and losing interest in Apple's,
and that's belney be loney. The fact of the matter
(16:59):
is is that they're losing interest in the garbage that's
in the grocery store, you know, that's being served up.
It has no flavor and this new generation that twenty
five to forty year olds back in the dead. Yeah,
all you have to do is hand them one of it.
And I've never had a plumb like this. I've never
had a peach like this. I've never had a neckgarine
like this. And you can kind of see that, you know,
(17:21):
the dollars almost flow out of their wallet, you know,
with the with the experience. So that's what it's all about,
you know, It's all about generating dollars at the expense
of somebody's wonderful experience with a great piece of fruit.
Speaker 4 (17:36):
And it's funny because it almost contradicts what they really
do at grocery stores a lot of times, like like
let's take the chip aisle as an example. You know, yeah,
you're gonna have your your sour cream and onion chips,
you're gonna have your doritos, you're gonna have your tortilla chips.
Speaker 2 (17:52):
But whenever you walk down the chip aisle.
Speaker 4 (17:54):
You also see that weird you know, chickens and waffles
or you know, like sacha and you know sardines, and
you know.
Speaker 2 (18:05):
They just throw out the most random flavored chip.
Speaker 1 (18:07):
At least there's no chemicals involved.
Speaker 5 (18:12):
And my big, my big gripe has been for years
has been when we start applying generic names to fruit
in the grocery store. We're not doing it to the
convenience of the customer. We're doing it to cover up
the fact that we don't want to take and give
people a name to associate with a bad experience. And
(18:35):
that's always been my feeling when it came to plums,
because years and years and years ago, all of a sudden,
plums started being called black plum, red plum, yellow plum
instead of buy their names. And why was that was
because the pums were terrible. And so what you can't
(18:55):
expect somebody to get excited about, you know, having a
l road of plum, you know, and then coming back
for it if you then put up you know a
number of different varieties after that that are terrible. So
the safety comes in mega generic and then that way
they'll have one good experience in five bads.
Speaker 4 (19:14):
Hey hey, Ed, Hey, Ed, sorry to cut you off again,
but we will. You're gonna have to take a break
for one quick second. Well yeah, back, we'll keep chatting
with Ed LIVEO.
Speaker 1 (19:21):
It'll be a quick break here on Facebook Live a
little bit longer on the bistalk radio, but those on
Facebook Live questions comments, we're talking fruits. Probably no question
is going to be too tough for it, so take
advantage of it. Now. This has Garden America taking a
break back after these messages on bis Talk radio. All right,
just like that, we are back Facebook Live Biz Talk Radio.
The topic fruits and probably everything else that does revolve
(19:43):
around the fruit industry. Ed Live of is our guest
Tiger as we continue.
Speaker 4 (19:47):
Yeah, and before the break, we were kind of chatting about,
you know, one of the issues is at the grocery
stores where they're just putting generic labels on a lot
of the fruits, you know, a white peach, a red plum,
black plum, yellow plum, and not identifying the actual fruit
and what it is, so that way you know what
you're buying, that the actual varietal that you're buying, because
(20:09):
at the end of the day, I mean, you know,
they want you to just buy a plum. They don't
want you to associate it with a variety because if
they can't get that variety, because all these things are
very seasonal, they don't want you to walk out. So
they want you to just grab what's there. But ed
kind of like what you're saying, and kind of what
I was hinting at is if they change out these
(20:31):
varieties and putting names on them, people will start to learn,
you know, what they like, what they don't like, and
they'll be excited when that plum peach apricott will comes
back into market if we knew what we were looking for. So,
I mean, we need to be more advocates about these
grocery stores or these places labeling their stuff or you know,
(20:54):
ed probably we could direct people to start shopping more
farmers' markets because they do that at farmers markets, right.
Speaker 5 (21:00):
You know, that's just just been a trend lately, okay,
And I think it reflects It really reflects what I'm saying,
and that is even in the farmer's market, some of
those growers, that fresh fruit growers, they can plant a
variety that isn't so good at times, and that variety then,
you know, may become a dog in terms of their sales,
(21:20):
but they don't want, they can't afford to have any
of them be dogs. My big push is this, there's
a heck of a lot of varieties of fruit out there,
and there's wonderful hybridizers like the zagers, for instance, that
are out there producing these great varieties of fruit. But
you know, you've got to harvest them at the right time,
and then you have to know that they have the
(21:41):
shelf life before you plant them. And that knowing they
have the shelf life before you plant them, in many
cases that information is already out there or two the
hybridizers are looking at extended shelf life. Some of the
varieties I've looked at at zagers this year. One of
the outstanding characteristics are the long hang times on some
(22:03):
of the plum pluots and interspecific hybrands that I've been
eating this year. Look, we're talking hang times of two months,
three months where you can harvest fruit.
Speaker 1 (22:15):
Hey, let me ask you. Sorry, I was going to
ask you this. Is it in their best interest to
keep the public generally ignorant for their own purposes.
Speaker 5 (22:24):
It has been, and it's the public's responsibility now to
know that they need to ask for these fruits, the
ones they like by name. I want to know this name,
and why do I want to know this name? One?
I may want to run back for it, you know,
before it's gone. This season or two. I want to
ask for it by name from this grower next season.
(22:48):
So that's promoting your future sales as well. So generically,
you know, titles just don't serve anybody. Well, you know,
it doesn't tell the grower what they should push and replant.
Speaker 2 (23:01):
Yeah, so true.
Speaker 5 (23:03):
So it's just it's a marketing let's just call it
a marketing. Uh style that now has has you know,
run its course. He'd go away.
Speaker 3 (23:15):
Well, you know, we were talking prior to you coming
on ED about how I feel that apples. Apples have
actually gone the opposite.
Speaker 1 (23:24):
Uh.
Speaker 3 (23:25):
They've come out and focused on selling varieties rather than
generic labels, and people look for those. And there's a
lot of great varieties of apples that came out. And
one of our listeners, actually Brian's really familiar with this listener.
Speaker 1 (23:41):
It happens to be my wife, Dana.
Speaker 3 (23:43):
She wants to know about cosmic crisp apples. She said
that she likes them a lot, and they're always consistent
with the taste, they're always crispy.
Speaker 5 (23:54):
Well, there's a real there's an interesting story behind that,
and I'll have to let me let me kind of
of you buy position right off the bat. The apple
industry up in Washington is suffering as well, and I
think that's the same ill. And you know, it's funny
you point that out, John, because their ill is different.
Everything that comes out was being hybridized to taste like
(24:16):
a fuji, just have different color. They were all sugar bombs,
no real complexity to the flavor of the apple, and
they have the same comeback. Oh, you know, the American
consumer doesn't like apples anymore. That is so far fetched.
It isn't funny. You know, Apples are one of the
most diverse category of fruits we have, you know, and
(24:39):
to say that is to be ignorant of the fact
that what you're producing for the consumer is pretty much
consistently just like the other variety. Cosmic crisp is an
attempt to put honey crisp to get honey crisp away,
because the Washington growers don't like cosmic I mean honey
crisp because it gets too big on the tree. It
(25:01):
causes all kinds of problems sinning, and it's just a really,
really tough apple to grow. So the Washington hybridizers came
up with this cosmic crisp. Huge marketing push, you know,
for it, and then you know they're hoping that it
catches on to eventually push the honey crisp off, which
is a more difficult tree to grow. That's that's that's
(25:24):
the history of the cosmic crisp in its simplest form.
You know, honey crisp comes out of Minnesota, and Washington
of course produced the cosmic crisp. It's a great apple.
But when you take I'll give you an example. There's
two apples that I really like coming out of Washington
right now, and that's going to be the Lucy Glow
(25:47):
and the Lucy Rose and those are both honey crispy breads.
Speaker 3 (25:53):
Well, you know, I'm thinking back to when I was
growing up in the number of apple varieties that were
out there with distinctive flavors because most of them were
locally grown. But Kevin in Cordelaine, Idaho, is asking about
one of those that's still held over from my childhood.
(26:14):
But he doesn't see them year round, and again this
is a seasonal thing, and he's asking about Macintosh apples.
Speaker 5 (26:23):
Well, Max, my favorite that I come from a Macintosh
apple background. We had Max when I was growing up
in New England, and so I have a particular you know,
love of Macintosh apples. Now there's a caveat to that.
I don't like West Coast Max at all because they
(26:43):
just don't have the snap in the bite of a
Midwest or East Coast mac. So there's a big distinction.
But then that means I'm a Macintosh apple snob, so
that you know, in a shell. But Ma's a great apple.
It's a wonderful apple. And I agree totally. You know,
(27:05):
that's and guess what Macintosh does well everywhere. You know,
it's one of the ones that Tom had done. And
as you see her mon test that fine down alone, chill.
It's it's recommended riding the Bay area, California, you know,
the San Francisco Bay area, But it doesn't.
Speaker 3 (27:22):
Ship as well as some of the other apples and
is kind of confined to a certain season in the fall.
Speaker 5 (27:30):
Right, Well, how about this, But you know, if you
really want to know, my big problem is in August,
you're eating last year's apples. Oh you know, I mean
in August in August every year, if you eat a
cosmic crisp, it was picked last year.
Speaker 2 (27:52):
Gosh.
Speaker 5 (27:53):
So there's no regional influence anymore at all. It's all
cold stored and you know, held into specsion. Now I
can take an apple in August and eat it, and
I can taste the box. When I say taste the box,
I can taste the fact that it's been in storage,
either one by the flavor of the box has been
absorbed in the apple, or the flavor of the the
(28:15):
the room it's in. Sometimes, I think is a part
becomes a part of that characteristic.
Speaker 4 (28:20):
So that that's kind of a bummer, because you know,
like what we're talking about with grocery stores or places
kind of doing themselves a disservice. Even if I like
that cosmic crisp apple, I like it, you know, when
I have it now in the grocery store and I
like the way it tastes. But then if I see
it in the grocery store in August, I'm going to
buy that and then I'm going.
Speaker 2 (28:41):
To bite into it. I'm like, this is not right.
This is not what I had before. This is not
what I had.
Speaker 5 (28:46):
Would you know what, Tiger, I'd argue this that you know,
I'm The difference between my evaluation and the average consumer
is that I think the Washington growers in the growers
that actually do you know, service that market that way,
do a fine job of providing, you know, these wonderful
varieties or these these popular varieties all year round. But
(29:10):
the fact of the matter is that some of us
wonder why these apples don't taste as good as they
did last season. Yeah, and I think we're again, we're
kind of getting almost into the fruit snob you know, arena.
But it needs to be said. People need to be
aware of the fact that in August, you know, more
than likely except your galas start to come in in August.
(29:32):
So some of the earlier varieties start to come in
in August. But but you know August, you know, if
you're eating a Macintosh apple, you know it was picked
last year.
Speaker 2 (29:40):
Yeah, hey, Ed, we're going to have to take another break.
We get back.
Speaker 4 (29:43):
We'll keep chatting with Ed regarding all things fruit. And
now I'm just figured out where the Apple Company and
the Macintosh came from.
Speaker 1 (29:50):
So yeah, there you go. And I think we're talking
about the lack of consistency throughout the industry. So again, Yeah,
taking a break for BizTalk radio those on Facebook Live. Yeah,
I see some questions, some comments coming in, keep them coming.
A very popular topic. Everybody, one time or another is
buying fruit. So let's find out more with Edlivo on
the other side. Going to take a break back after
these messages on BIS talk Radio back on guard in America.
(30:13):
Great show so far, Thank you for your support BIS
Talk Radio. A lot of activity on our Facebook page
comments section, and Alvo. We're talking everything about fruit, talking
about the industry lack of consistency. What are you really eating? Tiger?
As that we continue and find out more from Edlivo.
Speaker 4 (30:29):
Yeah, you know, before the break, Ed was just wrapping
up talking about some of the Apple criteria and you know,
what what people look for from apples and what people
can expect in time of year, and you know, it
just I think I knew there was a Macintosh Apple.
Speaker 2 (30:47):
I knew there was a McIntosh Apple. But then I'm
like thinking.
Speaker 4 (30:52):
Like, that's the first computer too, like an Apple company
Mcintoshintosh Apple. Yeah, and I just put the two to
do together right now.
Speaker 1 (31:01):
And don't forget Apple records.
Speaker 4 (31:03):
Because I thought, like, for instance, me, Macintosh the computer,
it had to do with something like smart Like I
thought it had to do with like if you're a
Macintosh and somebody that was smart or something I didn't
put the apple together with it, and.
Speaker 3 (31:19):
Was so good that they couldn't get one without a
bite to take a picture.
Speaker 5 (31:24):
So yeah, exactly, well Max, Max, go back into the
eighteen hundreds. I think they mac was introduced sometime around
eighteen so it.
Speaker 2 (31:33):
Came before the computer.
Speaker 5 (31:34):
It's a long time. It's been a staple for a
long time.
Speaker 4 (31:40):
Hey, Ed, when when I introduced you onto the show,
I was talking about some of these wonderful videos you
know that you have been putting together to kind of
talk about fruit trees to people, to explain this kind
of this idea of growing fruit trees. And I'm pruising
right now your Facebook thread and you talk about the
loose to glow apple and the lucy rose apple. There's
(32:03):
one on per Simmons. You know, there's uh, you know,
cum quats, mandarins, all kinds of stuff and and so
one of the things that we wanted to bring you
on the program for this morning was to kind of
you know, we're getting into the next year where people
can start picking some some new trees. You know, maybe
maybe they found a place in the yard, maybe they
(32:26):
bought a new home or moved into a new place,
you know, or maybe they're just getting started. They want
to put something in the container, you know. So we
wanted to ask you what are some maybe fruit trees,
some new, maybe not so new, but just you you know,
you're excited about uh fruit trees for people to be
able to grow going into the next year.
Speaker 5 (32:47):
Well, first first, let me let me point out that
that my my ed able solution is also on YouTube.
That tends to be where I'm getting the most right now.
To be exact, that one last word on percimmons that
I put up yesterday, it's going nuts, And all it
(33:07):
really was was kind of a it was kind of
a my attempt at an artistic rendition of saying, hey,
look at you know, persumons are great, not only you know,
as an edible, but they're a tremendous edible, ornamental, beautiful tree,
and I really think they are one of the most
gorgeous landscape trees. And of course they feed you as well.
But man, oh man, I got excited about so many
(33:28):
different varieties this year because that's all I did this year.
I just said, okay, I'm done, I'm going to do it.
My way, and I called all my friends and colleagues
and said, hey, mind if I come buy of your orchard,
mind if I you know, come videotape in your orchard.
Mind if I do that. All of my friends and
colleagues were open to it, and so I spent the
whole year just retasting, tasting new bringing in, you know,
(33:53):
young colleagues and friends to experience fruit so I could
videotape them for the first time. Is like a great
piece of fruit. Getting their opinions. I really just want
to make this more of a point where you start
your exploration into what variety is your gun plant? Like
you were saying, Tiger, you know, like people who are
(34:14):
just looking to get into fruit right now, That's what
this whole channel is all about. Come in to click
the videos, get excited. You know. It's they're all very
low key. They're not made to be talking over your head.
And everybody who's in this with me, our friends and
colleagues that have been been exposed to fruit in the past,
(34:35):
but these a lot of these varieties are the first
time they ever had them. And we came on some
jewels this year.
Speaker 4 (34:44):
Yeah, I bet, I bet, I mean through through just
the people, you know, and what they're growing. I mean,
they're like, hey, come, come, come here, come here into
this back part of the orchard. I got I got
this crazy thing growing back here.
Speaker 2 (34:57):
Try it out right.
Speaker 5 (34:58):
Oh yeah, you know, to tell you the truth, you know,
you guys, if you're going to come up here next
year and we could do that, you know, we could
go over to take a trip to the Ziggers and
you guys could taste some of the you know, incredible
stuff coming out there. We go to Wilson's, we go
to Birchels, you know, the all these different places, you know.
And now I'm working with generation growers as well, which
(35:18):
are citrus growers, and so they're you know, of course
accommodating me with with exposure to great varieties of citrus
for the rest of the season. So we'll have some fun.
But I can point out some varieties if you'd like, Yeah,
please do that.
Speaker 3 (35:31):
Sounds like a good bus tour tigers.
Speaker 2 (35:33):
I know, right, got my wheels turning.
Speaker 1 (35:35):
Hey, hey, ed, what what causes some of the brown
spots throughout apples when you cut into.
Speaker 4 (35:39):
Them the brownie?
Speaker 1 (35:44):
Yeah, data says question what causes brown spots sometimes found
throughout an apple when you cut it open, so it's
not bruise now, just kind of brown spots, brown areas.
Speaker 5 (35:54):
No, it could be from cold storage.
Speaker 1 (36:00):
Well that makes sense.
Speaker 5 (36:01):
Yeah, it could be from cold storage. It depends on
where they're buying their apples and where they're coming from,
you know it all. There's also a couple of number
of different diseases that could cause that. But I think
what they're referring to could be you know, damage it's
caused when it's in cold storage, and that you know,
it happens quite frequently in the later season in apples.
Speaker 4 (36:27):
And not to change topics too much, but when you
talk cold storage for some of these things, are they
freezing them or are they just keeping them in rooms
that are that are cool?
Speaker 5 (36:40):
You know they're keeping them in roofs. Yeah, they're keeping
them in rooms that are cool. They're not freezing, and
you can't freeze them because that'll destroy them. Yeah, so
you've got to keep them somewhere. I think it's somewhere
around thirty eight degrees something like.
Speaker 3 (36:55):
Okay, And then do they suck the ethylene out of
the room too.
Speaker 5 (37:00):
I don't know if they suck the ethylene out of
the room. But I think that they inject the ethylene
into the room when they're actually getting ready to you know,
put make them available.
Speaker 2 (37:11):
Oh okay, all right, varieties ed.
Speaker 4 (37:14):
Oh, we got about a minute left before we have
to take another break. So you know, if you want
to tease, just want to let you know, I will
be cutting you off in about fifty seconds.
Speaker 1 (37:24):
So something quick, some quick words of advice or some wisdom.
Then we'll take a break in and come back and
bring you on.
Speaker 5 (37:30):
Yeah, okay, cool. Well, like I said, one of the
things that I really experienced this year that was really
exciting is I learned about the cherry gene that the
Zeggers now have imparted onto their interspecific hybrids and the
incredible influence that that has had on this new generation
(37:52):
of fruit coming from Zager genetics.
Speaker 4 (37:55):
So they're they're introducing the cherry gene into multiple varieties
of fruit.
Speaker 2 (38:00):
This is gonna be okay, this will Bee's gonna be interesting.
Speaker 1 (38:02):
All Right, We're gonna take a break for our friends
on BIS Talk radio because news is coming up top
of the hour. We come back in about six minutes
after the hour. Hopefully your market carries hour two of
Garden America. The good news for Facebook Live. Yes, one
big long show. More within Live will coming up. Do
stay with us. I'm Brian Maine, Tiger Palafox, John Begnesco.
It is Garden America. Stay with us. Garden America has returned.
(38:23):
As you can tell, we always have a good time,
laughing and scratch and here we go. It is our too.
If you're on BIS Talk Radio now again, we do
have a lot of questions comments on Facebook, hang in there.
We are going to get to those first of all, though,
back with the Tiger grinned as we address a few wishes.
Tiger so ed.
Speaker 4 (38:38):
Before the break, you were talking about some new varieties
and how you got really excited because over at Zager
they're they're introducing some selections with.
Speaker 2 (38:48):
The cherry gene in the fruit.
Speaker 4 (38:51):
Now, now this isn't like grafting, so you know, this
isn't like they're putting, you know, multiple fruit trees together
like we know with grafting.
Speaker 2 (38:59):
Sometimes this is.
Speaker 5 (39:00):
Actually this is actually actually hybridizing using very traditional methodology
of the same methodology that Luther Burbank would have used.
So it's all natural hybridization. But they've found what they
call bridge varieties, and so bridge varieties of varieties that
actually allow you to cross species. And so the Ziggers
(39:23):
have been you know, Floyd Zegger discovered some great bridge
varieties for apricots to plums. You know, that's the best
example of our pluots and aprims that have come out
of that. But they also now have isolated sweet cherry
genes that actually cross apricots and plums as well. And
the influence that these have had on this next generation
(39:48):
of what they've been calling them flue areas. I'm not
real big on that at all, but I'm definitely big
on the fact that the influence of that sweet cherry
is so obvious in these new varieties like sweet Treat
and candy Heart and flavor Punch Fluary. The influence is
so obvious both in flavor and also I think this
(40:10):
is the gene that's causing this extended harvest, which is
just you know, it couldn't be better for you picks,
farmers markets or the home garden.
Speaker 3 (40:22):
Yeah, and just to be clear ed, some of our
listeners are wondering if you're talking about genetically modifying fruits.
These are not GMOs, right, No, not at all to
be exact, if you go on you know, my YouTube
page and you can see I just did a video.
Speaker 5 (40:41):
On on Zigger's and the whole concept of whether or
not they're gmoing, and and who did the video, Tom Spellman.
I actually took Tom Spellman and Lacy Gardner and actually said, Okay,
let's let's talk about what your hybridation process is in
relation to the controversy over gmoing. There's no gmoing going
(41:04):
on with the with the Zegers. It's if anything would
be kind of accelerated. You're accelerating the process that nature
would do naturally. Yeah, and you know, but to do that,
you know, you have to plan up sixty thousand trees
a year to be able to get to select free.
Speaker 4 (41:23):
Right, yeah, I mean this has do with polonization and
bringing that kind of stuff into it.
Speaker 2 (41:30):
It's not like, you know the other way around, right
So right, No, no.
Speaker 5 (41:35):
No, you're not taking a fish gene and putting.
Speaker 2 (41:37):
In putting it into it.
Speaker 5 (41:38):
You know, because that type of that type of genetic
modification one is expensive. You better be into a market
that actually has you know, is going to benefit from it. So,
for instance, genetic modification into controlling honglong being has been
a big, big issue, you know, and you know, what
are people going to do when they find out that,
(42:00):
you know, they find out that the cure for HLB
is going to be a genetically modified fruit, and we'll
see where that leads. But soybeans already have gone through
that process. So you know, the idea is the Zegers
are still using conventional hybridization techniques and coming up with
these incredible varieties. But you can't you can't forget that
(42:25):
Burbank did the same thing, and Hesse did the same thing,
and there's been so many different wonderful hybridizers.
Speaker 2 (42:32):
John the last two.
Speaker 5 (42:34):
Hundred years that have used conventional techniques to come up
with a lot of the varieties that we just love.
Speaker 3 (42:40):
Yeah, you know, if you think out of the box, though,
you can use the genetic modifying take the luminescent gene
from plankton, put it into your fruit, and you can
pick trees at night. So you got a twenty.
Speaker 1 (42:53):
Four hour we go perfect.
Speaker 5 (42:56):
That's a good use of going into that gray air
where people are going to throw stones at you.
Speaker 4 (43:03):
I think we have some I think we have some
questions we need to get here, John, what do we have?
Speaker 3 (43:08):
Well, Marguerite mentioned that she uses Granny Smith in Arkansas
Black apples for her pies and sauces, and I was
going to ask because I think it was either he
or Tom had told me that when Granny Smith's first
came out, they were wonderful apples, but then because of
(43:28):
the demand, the growers started picking them when they weren't
quite ready to pick.
Speaker 1 (43:34):
When they were still green.
Speaker 3 (43:35):
Yeah, they were still green, right, But so I'm wondering
have they rectified that or is that still the case?
Do you know it?
Speaker 5 (43:42):
The thing is that the fact is is that Granny
Smith is a November December apple, and when Granny Smith
is fully ripe, it's almost yellow. But the problem is
is that the popular pie apple for the holidays was
the yellow Newton Pippin, which ripened, you know, like in
mid October. And so Granny Smith comes and it's perfectly shaped,
(44:06):
perfectly colored, and if you pick it in September, it's
got this incredibly wonderful green green skin without any sugar.
So all you need to do is just add sugar
and it'll taste like something. But I'm not sure what.
But Arkansas Black and a Granny Smith combination if the
(44:28):
Granny Smith's picked right, like let's say, if you start
to pick a Granny Smith now, or even if at
the beginning of November, let's say you're probably picking a
pretty decent apple. I picked Granny Smith in January before
and they were incredible and they were solid yellow and
they're incredible apples, So they're worthy of the distinction of
(44:50):
being a tremendous apple. But they're definitely not that in September.
Speaker 2 (44:58):
I mean, when they're yeah green, So yeah.
Speaker 3 (45:00):
And is there any truth to the to the claim
that you go to bed reading the apple varieties of
New York?
Speaker 5 (45:09):
I love the apple varieties in the New York both
bonds that I got him in my library. But yeah,
I mean I that you know that that was my
typical fun reading back, you know, thirty years ago.
Speaker 3 (45:26):
I thought I was kidding with that question. This is
off deciduous fruit for a second. Carla wants to know
about Mandarin's because she said when Sumo's first came out,
she thought they were indescribably good. But she says they're
(45:46):
almost as much as they used to be, and she
doesn't seem that to her. It doesn't seem that they
taste the same. Is that just because she's used to
the flavor and not surprised anymore, or do you know
if there's a change there.
Speaker 5 (46:01):
I don't know if there's a change there, John, I
can't say, but you know, I do like your idea
that maybe she's become more acquainted with it. But there's
so many different, incredibly wonderful mandarins. This is the era
of the mandarin right now. It was started by the
Cuties and the quties, of course at clementines. I'm gonna
do a video on that. But the clementines, you know,
(46:23):
were being imported from Spain, and then, you know, a
grower decided that they're going to plan a whole bunch
of those up, and they planted a whole bunch of
those up, and they didn't weren't finding the market for them,
and they got together with another very very powerful group
and made a marketing alliance and came up with this
idea of the cuties, and the cuties really revolutionized the
(46:45):
taste buds of the consumer and also introduced them to
this whole new, very whole ancient genre of through the mandarin,
of course, and allowed for all these other incredible I
mean Gold Nugget and Pixie and lean Ova. I mean,
there's so many incredible mandarins, you know, to experience now
(47:08):
that I think the Suma almost Summa almost falls back
into the adverage category.
Speaker 2 (47:15):
Yeah.
Speaker 4 (47:16):
Wow, it's like the the basic apple of the mandarin.
Now and now that there's all these other really.
Speaker 3 (47:22):
Neat you know, they're comparing it to their Huh, sometimes
you get a deal. They're like two ninety nine or
three ninety nine pound, but you don't stop and think
each one weighs about five.
Speaker 5 (47:32):
They are big, and they're difficult to grow. They're not
and they're not an easy variety to grow. They're kind
of like the honey crisp of citrus for the growers.
So the growers, I think that meant our suma growers
would love to see another variety come in that could
command as high a price and actually be more easy
to of course cultivate.
Speaker 4 (47:54):
All right, we're going to have to take another break. Ed,
thank you for keeping with us. We've got a few
more questions coming up, and we'll can continued chatting with
Ed live O after the break.
Speaker 1 (48:02):
Yes, indeed, and again great questions. Comments are on Facebook Live.
Gonna take a break for you. I'm talking about you
on biz Talk Radio. And a big thank you to Fertilom,
our major sponsor here on Garden America. Back after these
messages more with Ed Livo on the other side here
on Garden America. All right, just like that, we are back.
Thank you for those tuned in on BIS Talk Radio,
the rest of us on Facebook Live. And a great
opportunity if you do listen to us on biz Talk Radio,
(48:25):
join us live every week eight o'clock in the West
Coast eleven o'clock Eastern time zone to actually participate live
and ask your questions and really become a part of
the show. Back with that live, Oh Tiger.
Speaker 4 (48:35):
Yeah, and you know Ed was just answering the question
regarding some mandarins before the break, some clementinees. I think
we were talking about the zoomo variety, and I think
do we have a few more questions genre? We all
caught up at the moment a couple more.
Speaker 3 (48:49):
One was a more of a common I guess, but
maybe Ed could talk about, you know, the time to
plant bear root proit trees because we have Harry and
Kevin and Cordelaine, Idaho. That said that they got a
huge apple crop this year. But the tree started in
Ocean Beach and then they moved it to Poway and
(49:12):
now it's in Cordelaine.
Speaker 1 (49:13):
My gosh, what a hardy tree.
Speaker 3 (49:15):
Yeah, and it's twelve years old and terrific crop. But
when when can you move fruit? Trees add to be
safe and when's the best time to plant.
Speaker 5 (49:27):
I can tell you that I would not be the
one encouraging people to move trees. You know, from where
did you say, ocean.
Speaker 1 (49:36):
Size Idaho exactly.
Speaker 5 (49:40):
To Cordelay and Idaho. I mean, so I probably wouldn't
be the first to go. Yeah, that's a great idea. Yeah,
let me tell you how you do it.
Speaker 3 (49:49):
But everybody doesn't have access to thousands of trees if
they want.
Speaker 5 (49:53):
Sure, no, no, right, But I gotta tell you, you know,
there's some great nurseries up in Idaho. You know, I've
spent so many years up in Idaho, worked with you know,
Idaho State University up there for some time. You know,
I'm introducing different varieties of fruit. So, I mean it's
a it's a wonderful state, you know, for you know,
great great access to free trees, no doubt, but I
(50:16):
you know, it's very time. That's what we're put what
you're planning on planting right now. Trees will be coming
into the nursery within the next day, three or four weeks,
and you'll start to see you know, ads and stuff
for you know, availability on those varieties. The other thing
that's starting to come in now, and it's going to
becoming a big part of the nursery industry and now,
(50:38):
is that that's the container plants. And the container plants
are really it's almost the way the nursery industry is
moving right now. So things like your blueberries and your
and your figs and your pomegranates all tend to come
in containers now with you rooted containers. They're an excellent
product and they're a wonderful product. And I had a
(50:59):
lot to do with establishing that market way back in
mid to mid to late nineties because I got tire
writing credits on figs and pomegranates every year from bear Root.
You know, they're better some containers.
Speaker 3 (51:17):
Well you know that that brings personal question up because
one of my favorite fruits are figs, and that's something
you don't see in the store all the time. I guess,
you know, they're a little softer, not difficult or not
as easy to shift. But some of the varieties and
they're easy to grow. But some of the fresh varieties
are just amazing.
Speaker 5 (51:38):
They are. Oh, there's tremendous varieties figs. And there's so
many different varieties out there now. I mean there's organizations
now that are just simply devoted to coming up with
feedling variations and introducing, you know, new varieties of figs,
and a lot of them are really replications of varieties
that actually were introduced, you know, one hundred years ago,
(52:01):
and just you know, the the happenstance, you know, oh
my gosh, you know, this is the most amazing thing
I ever had. But you go back and you look
in oh what's his Name's book? The big oh what's
his name? On the UC riverside I were comment. You
go you look at contents old books, and you go,
(52:24):
oh my gosh. You know, a fig variety can have
you know, twenty different synonyms. So you gotta be you
gotta be a real expert on figs. I'm not that
expert on figs, but you know, I know a lot
about figgs. But I'm not that expert like some are.
Speaker 1 (52:39):
Unless unless the name Newton is applied after it.
Speaker 5 (52:43):
Oh, that's a different story. Sometimes when we're when we're alone,
I'll tell you some stories about that.
Speaker 1 (52:48):
That'll big figs story, Yeah, big stories.
Speaker 3 (52:54):
Yeah. We have a little bit of a disagreement with
one of our listeners, Paula, and she says she grew
up on a fruit farm in upstate New York and
the macinaw or Yeah, the Macintosh were the first to ripen.
I'm thinking of really early.
Speaker 5 (53:12):
And I'll tell you what depending on, you know, if
she's up by Saratoga Springs or you know, closer to
you know, the border up by Canada. You know, there's
a whole bunch of different wonderful growers up in that area,
you know, and of course in New Hampshire and Massachusetts,
New Hampshire, Veront in Massachusetts all along that I was
in Connecticut. I grew up, you know, in Connecticut, and
(53:34):
that's where the max that I experienced were all from.
And they all have one similar characteristic. They're a soft
fleshed apple, but they have such a tight skin that
it snaps and the skin is kind of bitter or
tart is the word. They're kind of tart, so when
you bite, you're blending. It's kind of like eating a
(53:57):
kum quiet. You're kind of like blending the skin with
that wonderful sweet flesh. And I think the flesh of
a mac grown in the East tends to be more
firm and flavorful, you know, it just has. And don't
ask me why. It could very well be the toire.
You know, the grounds are growing in climate. I don't
(54:17):
have a clue, never studying that enough, but yeah, yeah,
that's a wonderful thing.
Speaker 3 (54:23):
She also mentioned they were her least favorite.
Speaker 5 (54:27):
Well, you know what, let me tell you what. There's
so many varieties of apples grown up in that area,
so many. I mean you go to you pick orchards
up there and you're talking about, you know, fifty to
varieties of apples. There's a wonderful orchard up in New
Hampshire and oh gosh, Scott Scott Farm. Scott Scott Farm.
(54:49):
I mean it's an old Rudyard kipling property that was
willed or aired to them to an organization up there
that was the greatest apple collection that I've ever seen
in my life. And they have orchards that are just
pristine and all organic, and there's just things that I
(55:12):
could blean. I could blean off of that, just working
around that environment that I just can't do too far away.
You know.
Speaker 3 (55:20):
Another this just came to mind when I was growing up,
another soft fleshed apple that again would only come out
and I think it was around the holidays back in Michigan.
They called snow apple, and I think it's from France.
Is a famous or something.
Speaker 5 (55:41):
How about this that that is supposed to be the parent,
one of the parents to macintalk.
Speaker 3 (55:47):
Ah, really I could see those appreciates.
Speaker 5 (55:49):
Mac that's one of the parents to macintalk. And then
one of the spinoffs of that would be an apple
that I really like is Empire. An Empire, you know,
definitely is an apple that every but you should investigate
because it does well everywhere and it has you know, attributes.
It's a firmer apple than the mac. Definitely got a
(56:11):
lot of disease resistance. It tends to not get the
fireblight that I see on apples typically look.
Speaker 4 (56:17):
That old variety, but still proven. Hey, we're gonna have
to take another break right now. This will be upcoming
will be our last spot with Ed. Right, so our
last second, no last what have we got an eight.
Speaker 1 (56:27):
Minute We'll have a ten minute segment with it with Ed, So.
Speaker 4 (56:30):
If you've got any more questions, please get him into
the chat feature there and we'll have Ed again, wrapping
up the whole show with Ed today, wrapping up on
our next spot.
Speaker 1 (56:41):
Very kind to spend so much time with us, Ed Live. Well,
thank you so much, Garden America. Taking a break from
biz Talk Radio and we are back. This is our
second to last segment, to the last long segment with
Ed Livo as we continue a lot of activity on
Facebook Live. Thank you for the questions. Very popular topic
as we continue back to you Tiger.
Speaker 4 (56:58):
Yeah, it's always so interesting to kind of here when
there's varieties of fruit, specifically that pre date old varieties
to us. I mean, we're talking about this Macintosh apple
and it's you know, an old variety to us, but
then you talk about, oh well these are its parents
kind of a thing, and it's like, wow, that's amazing.
And and Ed, you know, you were describing this empire
(57:20):
one which predates the Macintosh, which is still.
Speaker 2 (57:24):
Very disease resistance.
Speaker 4 (57:26):
It's a strong tree, because usually when you get older,
the issues are more disease, more problems, and you know,
but you know, it's kind of neat to think that,
you know, maybe maybe that's what led a lot of
our varieties into being more sustainable, being able to be
growing wider regions and things like that.
Speaker 5 (57:45):
So I but you know what, Tiger, I think a
lot of it has to do with new and improved.
You know. It's kind of like, you know, if every
grower is growing a particular variety, and you know, you
have the opportunity to inter do something and make a big,
big deal out of it, and that to catch us
on all of a sudden, that old variety kind of
starts to wane and then you lose track of it
and then of course it's gone. One of the things
(58:07):
that I did in my first years at Dave Wilson
Nursery was go back. I went back in history and
started looking at any variety that I could that you know,
that was worthy of being brought forward again. And we
you know, at Dave Wilson, we brought all kinds of
varieties back from the dead near you know, so and
(58:30):
there's you know, they still sell those as well, and
they only because they're great tasting varieties and they still have.
Speaker 4 (58:37):
Their their reasons why. I mean, you know, maybe it's
a disease, maybe it's a growth height, maybe it's a
growth habit, you know, so it's always nice to have
that database of varieties so that way, because you never know,
I mean, you know, I know, I'm assuming you know
early on that you know, you would you know, never
(58:58):
think that people wanted to grow short trees. But now
that's all the right, right, Well, you know.
Speaker 5 (59:08):
I'll tell you what so I'll I'll give you an
example of you know, just this year and what I
experienced this year. There are a lot of great varieties
that we came on, like apricots. We came on like
Golden Sweet Apricot is one that I experienced at Virtual
Nursery and it's a virtual introduction and white Knockout. These
are two outstanding apricots. They really don't have a market
(59:29):
at all because Virtill is primarily a commercial just starting
to delve into the retail. So when I left Virtull,
you know, Tom Burchill was gracious enough to say, hey, listen,
you know, if Wilson wants to, you know, grow these
varieties and represent these varieties. That's fine, and so Wilson
took that on and was great, and they freckle face
nectarine falls into that which not too many people are
(59:51):
going to know this gentleman. But Andy Marianni, who's a
dear friend of mine and also an apple I mean,
a fruit guru in the industry as far as I'm concern,
he definitely thinks that these are some of the best varieties.
These are some of the best. But let me point
out to your point, Tiger, and that is this year
when we're looking at peaches, kim Alberta, the luthber Bank introduction,
(01:00:17):
kim Alberta was the favorite of the peaches in the
in the season. Hey, which people, the groups that I
took out loved, you know. And Eva's Pride, you know,
a good load show variety was big. Everybody loved that
one as well.
Speaker 2 (01:00:33):
We have a friend of ours from Boise area and
wants to know what would be a good peach for
the boys area.
Speaker 5 (01:00:42):
Well, Harken, you know, Harkin is definitely a variety that
gets grown up there quite a bit and definitely a favorite,
you know, I mean, one that everybody seems to love.
So I definitely would recommend that one off the bat,
Right off the bat is that h r K I
N or k E n K and I believe and
(01:01:03):
peach well. The big cold, the big cold, hardy ones
that everybody got excited about this year were the two
plums where the American hybrid plums, the one called Superior
and Superior anybody could grow that one and be happy.
(01:01:23):
That is an amazing complex piece of fruit. And then
the one called Toka or bubble gum, that was that
it's just the the the oddest experience you'll ever have
with a piece of fruit because it does taste like
the Zuoka bubble gum. Really is amazing. And then there's
Zone five, both his own five varieties. And then and
(01:01:46):
then another thing I'll point out, which was a lot
of fun, is that I always knew that the Emerald
butt plum had a long hang time, but I also
knew that by the time it hits you know, October,
I always thought it was too sweet. So this year
on my Edible Solutions at able Solutions what do you
call it? Social media pages, I documented that so I
(01:02:11):
took Emerald, but at harvest time mid August, we did
the last bricks tape test on it. So I think
we looked at it three different times, four different times.
Last bricks taste on it was first week in November
and it bricks out at almost thirty bricks. Wow, which
is incredibly high. That's that's like the sweetest, the sweetest
(01:02:32):
grape you've ever tasted in your life.
Speaker 2 (01:02:36):
That's fun.
Speaker 4 (01:02:37):
That's fun to see, you know, Like you're saying the difference,
it also depends on the time that you pick it,
you know, so don't don't just throw one judgment out there,
you know, because you might be picking it early, you
might be picking it late, and so you just got to.
Speaker 2 (01:02:51):
You know, like what was that timeframe. It was from
August to.
Speaker 5 (01:02:55):
Win August we were still picking mid November when came
and visited and we did some videos. Tom and I
did some videos together. Tom and I went out and
did the last bricks taste on it, and I think
that was the mid mid November, a couple of weeks, three.
Speaker 2 (01:03:11):
Four months gap and thirty bricks.
Speaker 5 (01:03:14):
Yeah.
Speaker 3 (01:03:14):
So the dentist says, you know, give your kids candy
because these plumps are just too much sugar.
Speaker 5 (01:03:22):
Fact job. I mean, you can't believe, you know, when
you're eating a piece of fruit like that, you're either
one just disgusted because you could put this on your pancakes,
or two you're just amazed that something that sweet could
be available to eat. You know, that's that's your option.
What a great option? Huh.
Speaker 4 (01:03:42):
Now, let me ask you this because we've talked about
a lot of areas. You know, we talked about you know,
the Pacific Northwest. You know, apples in the East Coast,
apples where where where do they grow still the most
fruit trees? Is it central California area where they still
produce a lot of our fruit or has that grown
(01:04:02):
now because there's so many varieties that they're able to
to grow them in other areas well.
Speaker 5 (01:04:08):
I mean, it depends on what you're talking about. Like
you're not going to find many apples, you know, in
California period. I mean there's there's small groups of apple
growers all around, nothing like Washington State, and cherries probably
are are very dominant in California. You know, stone fruit
in general very dominant in California. Christian almonds is king
(01:04:30):
bill in California. So you know, it depends. But regionally,
you know, like Minnesota State University is doing so much
great hybridization where to take and satisfy some of those
cold climate commercial growers, and they are producing some pretty
upstanding varieties of fruit as well as subland hybridization up
(01:04:53):
up in DC. I mean, all these different what do
you call it, hybridizer struts to country are working to
make fruit more regional simply because transportation costs are getting
so high that it's just ridiculous to be able to
take and you know, try to sell or try to
pick something that's not ready, ship it all the way
(01:05:13):
to you know, the East coast and then have people
be dissatisfied with it and only by at once.
Speaker 2 (01:05:18):
Yeah, I mean that's what I kind of see.
Speaker 4 (01:05:20):
I see definitely a lot more specific to region kind
of growing happening, and that is exciting to see because
now people are going to get something.
Speaker 2 (01:05:28):
That's actually ripe actually.
Speaker 4 (01:05:31):
You know, meant to be in that area like we're
talking about, and and you know, hopefully they'll be happy
with it. Hey, Ed, we just have about a minute left,
you know to chat with you, and I just wanted
to hit on you know, I know we mentioned it
a few times throughout the show, but you've got your
YouTube channel. You've been producing a lot of fun videos,
not just you know with you know, varieties, but how
(01:05:53):
to do things. You know what's coming out, So you
can go and it's ed and then able solutions, So
a B L E. Solutions, it's kind of like edible solutions.
Go to YouTube search in.
Speaker 5 (01:06:09):
Ways you can spell edible. Yeah, and when and when
when I was looking for a name, the one was taken.
Speaker 4 (01:06:17):
Yeah, exactly. So you can subscribe to there. You know,
you've got a bunch of videos up there. You're still
going to continue posting more. What what's your next video
that you're going to release?
Speaker 5 (01:06:29):
Well, like I said, I'm kind of putting together, you know,
the clips for a little blurb on cuties and what
that what that means because a lot of people go
into the nurseries and ask for qts and you know,
if you want to be specific, you know, a qut
is a clementine. Yeah, and originally now it's morphed into
something else, but the qut was originally a clementine. So
(01:06:51):
I'm just going to make you know, a short on
that one and talk about the history a little bit.
Speaker 2 (01:06:56):
Perfect.
Speaker 4 (01:06:56):
Well, thank you very much. You have a great West weekend.
And have a great thanks giving Ed. Thanks for joining us.
Speaker 1 (01:07:02):
My pleasure, you got it, Thank you, Ed Livo. There
you go. Everything you always wanted to know and some
things you probably didn't want to know about fruits. But
what a great education. Okay, it's time for a break.
We've got one more segment coming up. We'll come back
and address some of these issues in regards to fruits
or whatever else is on your mind here on Garden America.
Stay with us. Well we have returned. Everybody, catch your breath.
(01:07:24):
We're finished with Edlivo at least until the next time
we bring Ed on. Yeah, a lot of information and again,
could you could do this all day long? And like
John mentioned, we're seeing new names on our Facebook page,
which is great, a lot of people coming in. I
guess if you've got to pick a topic, you know,
fruits seem to hit the masses John, in terms of
you know, we do a lot of topics here in
(01:07:45):
Garden America. We have some interest in this or that,
but fruits seem to be universal.
Speaker 3 (01:07:50):
Well, you know, there's so much that people don't know
about fruit. And when you get an expert like Ed
who has all the background information about what's going on
and what's new and what's coming up. It's amazing.
Speaker 1 (01:08:04):
And you know he said, what did he say in August?
It's uh, last year's or oh.
Speaker 3 (01:08:08):
On the apples mean apples. Yeah, when you're eating apples,
you're eating apples that were harvested the year before.
Speaker 1 (01:08:14):
The year before in August. See, people don't know. They
go into the stores and they see a variety or
perhaps like we talked about the peach variety, which encompasses
a lot of peaches, not just one variety. Apples seem
to do a good job in terms of breaking up
the various varieties. But I think for the most part,
the average person is a little ignitan going into the
produce section when it comes to fruit.
Speaker 3 (01:08:33):
Well, we've talked before about when you and I at
least were growing up, Brian, that you went to the
supermarket and you couldn't buy one type of fruit all
year round. It's just when they were out, like, yeah,
there was a harvest time. You know. Brian would wait
all year for the macanos to come in.
Speaker 1 (01:08:55):
Boy oh boy, I was by the window, just you know,
hoping something would happen.
Speaker 4 (01:08:58):
Speaking of coming in, let's see here we got a
question from Carl. I think thanks with Thanksgiving so late?
Do you already have live Christmas trees at the nursery?
Tiger and yeah, live Christmas trees? Well no, but no
they're live, but there are live trees, so we do.
(01:09:20):
The live Christmas trees came in maybe about three weeks ago,
you know, the potted the living trees, the living ones. Yes,
have cut but those just came in this week. So
we've got our cut Christmas trees also in full stock
ready to go. The big sales weekend is the weekend
after Thanksgiving, and then the biggest sales weekend is the
(01:09:42):
weekend after.
Speaker 1 (01:09:43):
Have the live trees Have they rebounded from what we
talked about a couple of two or three years ago. No, Yeah,
it's gonna take a while, isn't it.
Speaker 2 (01:09:51):
I think the live tree is a little bit dead.
Speaker 1 (01:09:58):
The live tree industry is dead.
Speaker 4 (01:10:00):
Yes, the company that was pretty much you're doing just
to be hotter for me.
Speaker 3 (01:10:05):
You're talking about living, living growing in pots.
Speaker 1 (01:10:08):
Yeah.
Speaker 3 (01:10:08):
When you say live tree, yes, not a cut tree
is something different.
Speaker 4 (01:10:12):
Yeah, So like the living growing in pots. There was
a company, there is a company called Pinery who was
producing pretty much all of the living Christmas trees for
all of the West coast, you know. I mean it
just they just got too big. They couldn't keep up
with the demand, you know. So some sometimes you would
go into a nursery and you'd find a six foot
tall living Christmas tree, and it was wonderful. You bring
(01:10:34):
it home, you decorate it, you can have it for
the season. Now, if you can find a three to
four foot tall living Christmas tree, that's a that's a win.
Speaker 3 (01:10:43):
And then you would pot plant it in the ground
and ten years later call someone to.
Speaker 2 (01:10:47):
Come called green Gorilla to take it out of here.
Speaker 3 (01:10:52):
Question John, I did not say Veronica's question.
Speaker 2 (01:10:56):
A plumeria question.
Speaker 1 (01:10:58):
Right.
Speaker 4 (01:10:58):
Because of the warm weather, my pume areas are putting
on new leaves. Should I be concerned?
Speaker 3 (01:11:05):
I wanted to, but I would not fertilize it. Yeah,
and I'd encourage it and no extra water.
Speaker 2 (01:11:11):
Yeah.
Speaker 3 (01:11:11):
Just let it realize that. You know, I've gotten down
to thirty nine at my house, twelve, have you? Yeah?
Speaker 4 (01:11:16):
Yeah, so you're starting to see some of that damage
occur on the leaves, right.
Speaker 2 (01:11:21):
Yeah, it's funny.
Speaker 4 (01:11:22):
I'm the I went to a project this week up
in Murieta and the customer got some new plants that
we're planting. I mean, one of the plants is a
crepe myrtle John It's a big bush crape myrtle, about
six feet tall.
Speaker 2 (01:11:35):
And she's like, the leaves are all bred. I'm sorry,
terrible accident.
Speaker 5 (01:11:39):
She was.
Speaker 4 (01:11:40):
She was she was a very nice woman, but she's like,
the leaves are all brown. They don't look good. And
I'm like, it's a crepe myrtle. And there was one
at her neighbor's house in the front yard. I'm like,
look at that one, and it was yellow. The leaves
are falling off of it. I'm like, I'm sorry to say,
but in a week.
Speaker 1 (01:11:56):
Years it's gonna look like that.
Speaker 4 (01:11:58):
Were probably even worse because we're going to plant it.
It's going to go into shock, right. And this came
from a nursery probably somewhere in you know, Fallbrook or
somewhere else where. They kept it in this wonderful growing environment,
and now I'm taking it to Murieta where it's going
to drop into the thirties at night, and you know,
I'm like, it's going to go dormant. It doesn't look
(01:12:19):
good because of that reason, you know, But she she
didn't have the knowledge.
Speaker 1 (01:12:23):
Of right and the fact that it was sold to her, Yeah,
from that great growing condition. Yes, yeah, I was like,
and it's cold.
Speaker 2 (01:12:32):
It's cold of there.
Speaker 4 (01:12:33):
When I was there at ten in the morning, it
was still in the like low fifties.
Speaker 1 (01:12:37):
And the person or the people or the company or
the business she bought it from, they didn't tell her that. Yeah,
they just sold it to her.
Speaker 2 (01:12:43):
Yeah.
Speaker 3 (01:12:44):
You know, we were talking about what you wanted for
your birthday as far as the cake earlier. Yeah, and
Sue mentions Baked Alaska and Cherry's Jubilee Baked Alaska.
Speaker 2 (01:12:58):
That is that a fish pie? You know?
Speaker 3 (01:13:02):
When I went to I remember.
Speaker 2 (01:13:04):
I'm serious.
Speaker 3 (01:13:05):
I remember go ahead, Johnan going to a camp when
I was little. Uh, they serve baked Alaska and it
was like, oh my gosh, which is what again, is
the best thing I've ever had? It's cake. It's a dessert,
very sweet, but you know the filling in the center
of the cake, frosting, Yeah, it's ice cream. It's ice
(01:13:26):
cream ice cream. So you've got this.
Speaker 2 (01:13:28):
So it's a cake with ice cream in the middle.
To flavors, you.
Speaker 3 (01:13:33):
Would get a warm cake with heart you know, vanilla
ice cream in the middle, and it was just fantastic.
Speaker 2 (01:13:39):
It was a warm cake. Yeah, yeah, vanilla ice cream
in the middle.
Speaker 3 (01:13:42):
Its warm when it comes out of the right right.
Speaker 4 (01:13:46):
Err, So they've got to make that cake and warm,
and then they have to put the ice cream in it.
Speaker 2 (01:13:51):
Like it's not like an ice ca cake.
Speaker 3 (01:13:52):
You don't bake the ice cream. No, it's not an
ice cream cake.
Speaker 2 (01:13:55):
Like you know, like an ice cream cake is.
Speaker 3 (01:13:56):
It's cold and frozen, yes, the whole.
Speaker 2 (01:13:59):
So that sounds delicious.
Speaker 1 (01:14:01):
Well, yeah, it's a great dessert for diabetic I don't.
Speaker 2 (01:14:03):
Think I've ever had a baked Alaska.
Speaker 1 (01:14:05):
Now you go that, you know what, Now, that's what
you have to do.
Speaker 3 (01:14:08):
Sue mentions it's easy to make. I don't know if
she's offering to bring you guys one, but.
Speaker 2 (01:14:12):
Yeah, that sounds very difficult to make. You're you're let's
trying to like bring a snowman to the beach.
Speaker 1 (01:14:18):
Yeah, hey, we get running out of time. We got
to close things out. We pretty good job. Well, hop up.
Speaker 3 (01:14:23):
Quickly mentioning what we're going to do next week.
Speaker 4 (01:14:25):
Yeah, next week we are going to have our holidays
show our holiday gift idea show, So you're gonna want
to tune in to get our input on if you
have that gardener in your life, what they maybe want
for the holiday.
Speaker 3 (01:14:41):
And we're going to combine that with a rooting demonstration.
People have asked us how to root cuttings okay, and
we can work that into gifts and you can learn
how to make cutting okay.
Speaker 1 (01:14:50):
Have a happy Thanksgiving. We'll do it again next week.
We are running out of time, running late, but sounding great,
as they say. I'm Brian Main, John Magnasco talking Pella Fox.
Enjoy your week, Enjoy your Thanksgiving Radio Facebook Live. Thank
you for tuning in always to Garden America. Take care
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