Low Chill Cherry Trees with Ed Laivo - Garden America Podcast Radio Show [8.23.25] - Garden America - Gardening Podcast & Talk Radio Show

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Okay, how about that? What's the old saying, better late
than never. We are back at gard in America in studio.
I'm Brian Main, John Begnasco, Tiger Palafox. Hope you had
a good week and we're off to a little bit
of a late start. A little bit start if you
blow a bumpy start, youah, trying to find out some
things in the studio. Let us know how the audio is.

(00:20):
I'm coming in pretty hot on the board here, Tiger,
but hopefully we sound okay. It is Garden America. Here
we go with about what does he said? Seven, eight,
nine ten, only five minutes late, but in radio that
can be a big curse. But fortunately we're on our
own time.

Speaker 2 (00:33):
Yeah, that is the beauty of what we're doing.

Speaker 1 (00:36):
Is Garden America time.

Speaker 2 (00:37):
We will be like eight ish from me from now
on now.

Speaker 1 (00:41):
To show start eight o'clock give or take is ish.
We hope you had a good weekend. Here we go
kicking off the weekend with a few things going on
here in the studio, but hopefully everything sounds good on
your end. We are back on the air. John is
here with a lot to add this morning. As John
is sitting there laughing and scratching.

Speaker 3 (00:57):
Hi John, Oh my gosh, it's good to see you guys.

Speaker 1 (01:01):
I'm really hitting hard on these levels, Tiger on the board,
so hopefully we're not over modulating on your end.

Speaker 2 (01:09):
It's good to see you guys.

Speaker 1 (01:12):
Yeah, there, we that's what I thought gonna work on
those audio levels.

Speaker 2 (01:16):
Well, it'd be good if we had time to work
on them before the show.

Speaker 1 (01:20):
No, right, exactly, so doing everything while we're on here,
go ahead.

Speaker 4 (01:26):
And talk who is living in the North County of
San Diego right now? Because I got some friends that
called me and they were getting some actual measurable rainfall,
which is surprising right now.

Speaker 3 (01:38):
I mean, it's unbelievable.

Speaker 2 (01:39):
We're not in Arizona where monsoons are.

Speaker 3 (01:41):
Right, but it's the time right at that time of
year for a monthson season.

Speaker 4 (01:46):
So there's places in this world where it's like monsoons
that just it starts raining in the summertime and it
doesn't stop, just like Seattle through the winter is just
misty for two hundred days or whatever.

Speaker 3 (02:00):
Well, you know, we were talking earlier about how hot
it was, and yeah, I say, Paula joined us from
Fallbrook when I got up this morning. It was dense,
dense fog, but no rain. But the nice thing about
the heat that we've been experiencing is that it's been humid. Yeah,

(02:20):
And we were saying, Brian that it's better to be
hot and humid rather or it's better to be hotter
and humid rather than less hot and dry. That makes sense, well,
you know.

Speaker 4 (02:39):
And the difficulty when it's dry is John, you've you've
seen this with your roses. Is sometimes your water in
the morning, right, and if it's dry, you can't really.

Speaker 2 (02:52):
Water in the middle of the day.

Speaker 4 (02:54):
To get that, you have to wait till the next day.
They just have to suffer through that dry, hot air
during that time. Were when it's hot humid, it's hot.
But like the plants are still fine, they still are
perked up. They might be a little droopy.

Speaker 3 (03:06):
But by the way, Paula's weather report Tiger, she says,
thundering and light rain in Fallbrook. So that's right now,
right now, that's current.

Speaker 4 (03:21):
Right, this is this is now moved from Encinita's Carlsba
Inland to a little bit inland.

Speaker 3 (03:26):
Yeah, allow us dry down here in San Diego. So
you said, you said what it was coming from the north.

Speaker 2 (03:33):
Yeah. Yeah, so that's that's interesting.

Speaker 4 (03:38):
It's moving and that and that is the weird thing
when we get these weird weather like changes from the
standpoint of we're used to getting weather from the south
to the north, right, but when it's the north to
the south, it kind of is, oh, this is interesting different.

Speaker 3 (04:01):
I remember when we lived in Happen in Michigan, the
weather always came from the west heading east right, so
we always knew if rain was coming, we knew when
it would get there, and we knew about when it
would leave. So you'd have to plan around that.

Speaker 1 (04:18):
Now.

Speaker 4 (04:18):
Were there days though that it just rains all day?

Speaker 3 (04:23):
Rarely?

Speaker 2 (04:24):
Rarely? So it's a fast.

Speaker 3 (04:26):
Movie there storms gone. True, it's just.

Speaker 2 (04:28):
Hey, it's here right, ten to fifteen minutes later, twenty
minutes later, whatever it is, it's gone.

Speaker 3 (04:34):
But it could be every day. Oh really yeah, you
could have rain, you know, ten days in a row,
but you know, maybe thirty minutes at a time or
half hour at a time, and they'd be heavy rains.

Speaker 2 (04:44):
Okay, but not all day rain, right, Okay.

Speaker 1 (04:50):
Just checking thank you here. Much's a bit hot. We're
getting feedback from Dana and some of our viewers and
listeners as we continue to adjust. John was very hot.

Speaker 3 (04:59):
Yeah, Ton, you mentioned I was loud and scratching.

Speaker 1 (05:02):
Oh I thought she was. I thought the hot thing
was something different.

Speaker 2 (05:05):
She said loud and scratching.

Speaker 3 (05:07):
She said scratchy, not scratching. Tiger.

Speaker 1 (05:11):
All right, we're still riding the mics. You're writing the
pots as they say, yeah, lowered on your end.

Speaker 2 (05:17):
I think maybe I did.

Speaker 1 (05:19):
Okay.

Speaker 3 (05:19):
You know the other thing I was thinking, guys, is
that you think about growing your plants in different kinds
of weather, and it depends what you're used to. You know,
look at our friends up and reading. They expect it
to be hot, right, and they know how to get
through that. And you know where we are it gets

(05:42):
hot all of a sudden, and you kind of panic.
It's like, what do I do? I got to give
my plants more water, right, And the plants have to
they're not if it's really hot, they're going to be
shocked and they're not going to start growing in in heat.
That's shocking them. So if you watering plants, they would
like to slow down a little bit. It's going to

(06:05):
be detrimental. Now, it depends on the type of plant.
But succulence for sure. You I had a lithops. I
planted some lithops and that I think I showed you
guys that little pebble garden that I had, I know
I showed Brian. Yeah, and I figured, well, you know,
it's really hot, I need to go water well one

(06:27):
of them. You know, lithops are living stones, right, very small,
just melted, yeah, very small, almost no root system, right.
And it was used to they're used to going through
desert temperatures during the summer. Yeah, but no water well,
and then I supply the water and they said, you know,
forget it, we're out of here.

Speaker 4 (06:49):
Our friend John Clements had mentioned before, you know, about
the idea of boiling the roots, the idea of watering
in the middle of the day.

Speaker 2 (06:58):
Yeah, when it is hot, boiling the road and you.

Speaker 4 (07:01):
Know how it can actually be harmful to the plants
where you know, we were like, oh, like California native
it's hot like water it no matter what, no, you know,
I mean, see you know this caputsis you know, Salvia's
you know, die the next day. And so you know,
I was out at a property in Carlsbad this week

(07:22):
adjusting irrigation systems, and I had the systems turning on
at eleven PM and twelve am and one am, because
you know, it's just better to water it overnight, let
it soak in it, let it saturate the soil, and
then that way during the day you don't have to
worry anything about the soil drying out.

Speaker 1 (07:42):
I know John does that with his irrigation system. He
gets up in the middle of the night, he.

Speaker 2 (07:46):
Gets rashly, he wastes, he wastes himself up.

Speaker 1 (07:49):
Well, he knows the system so well. He does that
before he goes to bed, and he hasn't go on
and off at various times.

Speaker 3 (07:55):
The way I know my system is I can manually
turn it.

Speaker 2 (07:59):
Eat.

Speaker 3 (08:00):
Tiger's got to teach me how to how to work
that someday. I think that.

Speaker 1 (08:04):
Would be the first thing I would want to learn,
because I like that kind of stuff.

Speaker 3 (08:07):
Well, I've had it for what two or three years now,
so it's about time I learned time to learn. Veronica
in Spring Valley mentions that she thought the quote was funny, great.

Speaker 1 (08:19):
It's probably one of the shortest quotes we've ever had.

Speaker 3 (08:21):
Yeah, it is pretty short, And the quote was from
Anthony Anthony Ettinger, who I believe was a Holocaust survivor.

Speaker 1 (08:30):
Oh really did not know that?

Speaker 3 (08:31):
Yeah, and also a linguist. And anyway, he said that
time flies like an arrow, fruit flies like a banana.

Speaker 1 (08:40):
That's a great quote. It made tiger sneeze. Do you
know who Corey ten Boom is?

Speaker 3 (08:46):
Yeah?

Speaker 1 (08:46):
Oh, good for you. Okay, no, need to need not
say anymore.

Speaker 3 (08:50):
Yeah, she had a younger sister. Her name her last
name was nine Boom. Wow. No, but she did have
a younger city. Did you know that there was a
did we talk about this before or maybe one of
our listeners pointed out that in uh, near Irvine? Trying

(09:18):
to I don't think it's Irvine, but up near there
there's a Corey ten Boom memorial.

Speaker 1 (09:26):
Oh I didn't know if she's buried there. I just
know her quotes.

Speaker 3 (09:29):
Yeah, well she lived there, if I'm not mistake, but
one of our listeners would know. But trying to think
of the city, what what? What cities are near Irvine?

Speaker 2 (09:43):
Orange?

Speaker 3 (09:44):
Not Orange, Culvert?

Speaker 1 (09:47):
Wh where's this? Cl Culver, City, City of angel A,
City of Angels, City of County West, Covinea, Pasadena.

Speaker 2 (09:55):
Newport, Laguna.

Speaker 3 (09:58):
Now you're now we're just doing a village boy.

Speaker 2 (10:02):
That's right, would it be nice?

Speaker 1 (10:05):
All right, We're gonna take out. Let's take a break
right now. Yeah, and let's let's reset and make sure
we're we're on stand not only on standard time, but
on standard audio level and video so on and so forth.
Gonna take a break. Welcome those on BIS Talk Radio.
This is Guard in America. Gonna make a few adjustments
heres we take our first breaks and do stay with us.
Welcome to the show. Brian Main, John Beg, Nascar, Tucket,
Pela Fox here on Guard in America. Back after these messages. Okay,

(10:28):
welcome back to Garden America. Here is we take care
of business, broadcasting live on the weekend. During the weekend,
playback anytime you so desire. Here could be a mini
sources Dreaming Digital, Alexa, Google, Spotify, as I make John's
head spin every week. But so we are doing our
best to stay on the air, stay with you here
on Guard in America. That's all I got right now.

Speaker 2 (10:51):
Well, l I'm texting the Ed because.

Speaker 4 (10:55):
And you know, for those of you that follow with
the show, Ed was supposed to be joining us this
morning and we're having some issues with the phone system
here in the studio.

Speaker 1 (11:04):
Again again, So I'm not here anymore during the week, right,
I used to be here five days a week. Now
I'm working from home when I come in once a week.
And I think the studio might be used by there's
little people that come in here.

Speaker 4 (11:16):
Well, I think just like a garden has nomes, I
think there's radio studio.

Speaker 1 (11:20):
No, you know what we have in this studio. We
have button pushers. Button pushers like what does this button do?
If I push this button, what does it do? And
then they don't push it back again? And with all
these buttons, you have no idea which button.

Speaker 4 (11:32):
They've pushed, you know, and you know, hold on, but
let me finish up my What I was laughing at
right is so I text ed right now, Hey, I'm sorry,
we're gonna have to reschedule you.

Speaker 2 (11:42):
We're having issues with the phone system.

Speaker 4 (11:44):
And because this isn't the first time I've had to
send that text to Edd, no, he goes, oh, no,
I think it's me.

Speaker 2 (11:51):
No, it's definitely not no, not at all. It's really
not you.

Speaker 4 (11:54):
But you know, there's all those you know, when you're
growing up in probably fifth, sixth grade, you start to
get all those books about, you know, the people that
live in the copboards and the gnomes and all the
little like fairy tales about things happening in the night.
And this is this is exactly I think why people

(12:17):
got inspired to write.

Speaker 2 (12:18):
Those books is because as an adult, you do show
up to things.

Speaker 3 (12:23):
Oh years ago, I could imagine people having problems with
their podcast. That's what you're saying.

Speaker 4 (12:29):
Yes, didn't you read that book about the podcast.

Speaker 3 (12:33):
Gnomes by the Way Placentia. Oh yeah, okay, that's where
Corey timbo okay, the age of ninety one.

Speaker 2 (12:43):
Wow, it's a good, good long spell.

Speaker 1 (12:46):
Did you read her book by the Way, the Hiding Place, Yes, yes, yes,
and I and I use I have a book with
a lot of her Christian quotes, many many quotes. I didn't.
I was only introduced to her probably maybe five six
years ago. Uh So when I asked you that, you said, yeah,
she's been for fifteen years, right, Corey, Corey ten boom, yeah,

(13:08):
nine boom. That was to tempt it.

Speaker 2 (13:11):
Yeah.

Speaker 3 (13:11):
Carlos says that it has the Garden America cursor.

Speaker 2 (13:14):
I know, No, he does not. He's great, Yeah, I do.
I did want to since since we aren't going.

Speaker 4 (13:20):
To be able to have it on the program, maybe
you and I can kind of discuss this John.

Speaker 1 (13:25):
You know, why do I ask John and you questions
and the answer them as you think?

Speaker 4 (13:28):
Edward, Well, that's what I wanted to do, is there's
this question that I have because it came up this week.
I was I was actually getting donuts for my crew
every Friday, I stopped and get donuts or bagels or
something nice. I try, I try and one of them, yeah, exactly.
One of the one of the women at the donut

(13:49):
shop was asking about if we had some fruit trees
at the nurseries.

Speaker 2 (13:54):
He was looking for some jujubi's and I was, you know.

Speaker 3 (13:57):
There's been a lot of breeding work done with those.

Speaker 2 (13:59):
Yeah. She was all these neat varieties, yeah.

Speaker 3 (14:02):
Like twenty varieties. Now, my god, it used to be
used to be what lang and Lee?

Speaker 2 (14:06):
Do you know what she was trying to describe it
to me. It's long, So normally they're kind of like
an olives type shape, right, This one she said, was
long in shape, you know, and I'd never heard of
it or seen it before. But do you know of
one that was longer?

Speaker 1 (14:20):
Well?

Speaker 3 (14:20):
You know, I can't remember the name now, but I
did research them at one time because I think, if
I'm not mistaken, it might be up in Orange County
or LA Area. There's a nursery specializing in them.

Speaker 2 (14:34):
Oh yeah, wow, I believe it.

Speaker 1 (14:36):
But they are.

Speaker 3 (14:36):
There's some that are altra large, there's some that are
one might be called sugary or sugar or something. Some
are a little sweet. And then on Lang and Lee,
one is elongated and one is brown, like you're talking
about Have.

Speaker 1 (14:50):
We talked about this last week? Something that was elongated
last week? All right, No, it was anyway, I just
I want to make sure that I'm tuned into the
same conversation.

Speaker 3 (15:01):
Wait to jump in right now so far, I don't
think so wait to pick up every three or four words, right, Yeah.

Speaker 4 (15:08):
But she was talking about how, you know, pruning, and
I was like, oh, well, you know, it's like, you know,
I have a we have a person that's going to
be on the show next week. You know, we'll talk
about some of the pruning things. And one of the
basic questions I was going to ask ed is is
there a just blatant like what will happen if you

(15:31):
prune your trees at the wrong time, Like, what is
the worst thing that could happen?

Speaker 3 (15:37):
They would die, that would probably be the worst.

Speaker 2 (15:41):
But honestly, could your pruning cause that.

Speaker 3 (15:44):
No, But your pruning could reduce fruit crop the following year, right, that's.

Speaker 2 (15:49):
A big thing, right, That's probably the worst thing is.

Speaker 3 (15:52):
If you produce jos tree. So I think in general
you could you could say probably if you prune right
after the tree is the fruit's been harvested, you can't
go wrong that way.

Speaker 4 (16:06):
So as long as you have done doing it's right
as long as the fruit is done. Anytime after that
up until it buds again, you can't go wrong right on.

Speaker 3 (16:18):
It's once it sets buds. Any buds you cut off,
you're cutting off fruit, right, potential fruit.

Speaker 4 (16:25):
Right, So basically that's your window that you can't go
wrong anytime in there. But anytime before that, well.

Speaker 3 (16:32):
Before that, you're just reducing fruit. You still you could
still prune, but if you summer prune, you can reduce
the size of the tree too. Traditional pruning was winter pruning, right.

Speaker 4 (16:44):
Right, But when strm it January February, that's when you pruve.
That's the only time you prune, right, that's that was
the rule.

Speaker 3 (16:51):
But then you got huge trees, and you know, with
smaller lots today, it's better to do the summer pruning
and keep them in check. You know. I think Tom
Spelman and ed used to say that there's no reason
to have a fruit tree taller than eight feet.

Speaker 1 (17:07):
Taller or taller than you can almost reach.

Speaker 4 (17:08):
Yeah, yeah, and that's and that's actually uh, you know,
one of the things he was going to talk about
today was this idea of keeping the fruit tree short.
The problem with the industry is they went out and
said dwarf and semi dwarf, but it really didn't mean
what people thought it meant, and so then it created

(17:30):
more problems for people because that.

Speaker 3 (17:32):
Was large a semi true. The problem with citrus was
one of the big citrus growers had a tag that
sold true dwarf citrus, but they weren't true arf. They
were semi dwarf. Yeah, and semi dwarf is thirty percent
less than a.

Speaker 2 (17:52):
Full dwarf or fulloot tree, which for a.

Speaker 3 (17:56):
Thirty foot tree, and you're thirty percent less, you still
have a twenty foot tree that's not a dwarf.

Speaker 2 (18:01):
Yeah, you're not keeping that in your pot, right.

Speaker 3 (18:04):
But true dwarf trees do grow on flying dragon rootstock.
And there you're looking at like a six foot tree.

Speaker 2 (18:11):
Yeah, and that's way more manageable.

Speaker 3 (18:13):
Right, But nobody grows on flying dragon because if you're
a citrus grower, your job is to sell citrus trees.

Speaker 2 (18:21):
Right, not little sticks.

Speaker 3 (18:23):
Well not. Yeah, it's going to take if you can
sell ten trees in the time it takes to produce one, yeah,
you're just not going to do it.

Speaker 4 (18:31):
Yeah, So that that's the trouble is because and that's
what people want. They want fast growing up to six
feet and that just doesn't work in nature, you know,
like it's very difficult.

Speaker 3 (18:43):
You know, Tanya had a suggestion, you've got to break
them up.

Speaker 1 (18:47):
Go ahead, you want to.

Speaker 3 (18:48):
That should be answering in chat.

Speaker 1 (18:52):
Yeah, you know, there you go. H So we're going
to take a break. As we continue to break for
Bistok Radio. Thank you for joining us, hanging in there.
So we're going to come back. We to talk about
more of what Ed probably would have talked about Tiger
had some of the questions lined up, So we'll we'll
stay on course with the theme. If that's okay with
you johnas that sound good?

Speaker 3 (19:09):
Yeah, yeah, we do have ed chiming in beautiful.

Speaker 1 (19:12):
Thank you win. All right, there you go, So if
not by phone here in the studio, it's ED on
Facebook live back after these messages on biz Talk Radio.
All right, we are back up and running here on
guard in America Brian Main and John begnasco Tiger Pelafox.
I guess Ed is on Facebook answering questions and taking
part in that discussion.

Speaker 3 (19:29):
Taking over the show.

Speaker 1 (19:30):
There you go with it, beautiful, make sure we reached
our jobs.

Speaker 3 (19:34):
Yeah. Well, one of the things that just posted was
that apricots and cherries are not pruned in the winter
in California because of a dive back and a canker.

Speaker 4 (19:48):
I was gonna ask about that, like because you know,
sometimes they say don't prune in the summer because it
opens the tree up to bugs or disease, because it's
like these wounds during the growing time.

Speaker 2 (20:01):
So he's saying for cherries and apricots that if you
do it in the wintertime, the tree is more susceptible
to these problems.

Speaker 3 (20:10):
Though in California.

Speaker 2 (20:11):
In California.

Speaker 4 (20:12):
But yeah, but that's because we don't go fully probably dormant.
Where other places that go fully dorman they don't have
that same issue.

Speaker 3 (20:19):
Yeah, and so Veronica's asking when the best time to
prune apricots, And my guess would be, like we said,
right after fruity. But and that's the experts.

Speaker 4 (20:32):
And I will say for anybody that has an established
apricot tree, you know this is I'm not talking at three,
four or five year old apricottree. I'm saying, you know,
six plus years apricottree. There's no shortage of apricots on
that tree. It's like eleven right, you know. So it's
it's almost like never a wrong time to prune. Also,

(20:53):
because you know, you talked about John like one of
the problems with pruning the wrong time.

Speaker 2 (20:57):
Of year is you get less production.

Speaker 4 (20:59):
Right, well, apricott I mean, you know, usually having two
hundred apricots versus one hundred and fifty is you know not.
I don't think he's going to break anybody unless you're
an apricot orchard grower person.

Speaker 3 (21:11):
Yeah, you know, And I remember I forget now if
was Tom or Red, but I remember them somebody, I
think in a talk they were giving somewhere, said well,
if you prone back your trees. You're going to be
reducing fruit.

Speaker 2 (21:27):
Yah.

Speaker 3 (21:28):
And one of them said, how many Santa Rosa plums
do you? Can you eat it a week? Yes, because
they're they're gigantic crops and you know they just brought
on the ground right.

Speaker 4 (21:40):
Well, and that one of the one of the issues
with some of the stone fruit varieties is that they
do come all on at once. So like you're saying, right,
you got Santa Rosa plum, you have a window of
Santa Rosa plums to eat all of them, because unlike
unlike a like on my orange tree, I love it
because by the time that it's actually ready to be eaten,

(22:02):
and then by the time that it uh is stopped
fruiting and is done, it's a large window.

Speaker 2 (22:11):
So I can eat oranges over a long period. Is
it just stay on the tree?

Speaker 4 (22:15):
Yeah, you know, they're not like falling off and rotting
too much and I'm losing all them all.

Speaker 3 (22:19):
It's a nice thing about avocados too, They just.

Speaker 2 (22:22):
Stay on the tree.

Speaker 4 (22:23):
Yeah, they might get a little bigger, a little more
watery and flavor, but they're not they're not falling off.

Speaker 1 (22:28):
Okay. John John was a cramp in my in your
thumb hand. Yeah, your thumb was stuck to the palm
of your hand. Yeah. Yeah, bizarre, just bizarre, is what that?
I thought I thought you had that. What was that issue?
You said, Yeah, trigger finger.

Speaker 2 (22:43):
That's what we're talking about.

Speaker 1 (22:45):
This is trigger thumb.

Speaker 2 (22:45):
I don't remember saying that is a thumb, not a finger.
You don't remember you showed us that before. I think
you should. That's the third time you showed.

Speaker 1 (22:53):
Three weeks ago we talked about having trigger finger.

Speaker 2 (22:56):
Yeah, and we talked about its pruner finger.

Speaker 3 (22:59):
That was saying that commercial cherries and apricots are being
pruned right now in California, oh, commercially.

Speaker 4 (23:07):
Okay, so you just like you said, when they're done fruiting,
because they're probably all been harvested by now.

Speaker 3 (23:11):
Yeah, you know, I was going to ask ed, since
I can't go into the chat here, but I wanted
to ask. I'm planning blueberries, and Ed at one time,
I think, planted every known southern high bush blueberry variety
in the world, and he was growing them in containers.

(23:32):
But I'm going to put them in the ground. And
I planted too, and the name will oh Emerald, I
think is Emerald the large fruited one, I think so. Yeah,
I planted two of those, but I was going to
ask ed some other ones that he would recommend, because
I was going to plan all one type. But then
I started thinking about Santa Rosa.

Speaker 2 (23:51):
Plump and having them all right one time.

Speaker 1 (23:54):
Yeah.

Speaker 3 (23:54):
And so with blueberries, you know, I think they're going
to be different ripening, but really don't want anything small.

Speaker 2 (24:01):
No small fruit.

Speaker 4 (24:03):
You only want large berries, larger berries. Yeah, like you
have to cut them.

Speaker 3 (24:06):
Think there was one called miss half and take pieces
of the beery put them on an apple peeler exactly,
which thanks to Amazon, we now have at our house.

Speaker 4 (24:17):
That's what I've had an apple feeler for about ten years.
I think I've used it once. Janine loves kitchen gadgets.

Speaker 1 (24:25):
Yeah, that's what I'm thinking. Because Dana is always in
there cutting up apples. Is it something she would use
or put it in the director using it lunch and
forget about it.

Speaker 4 (24:33):
You put it in the drawing because because you have
to like mount it to your like counter, and then
you got to put it into the apple thing and
then it core it.

Speaker 1 (24:43):
And if I understand you correctly, and I think I
do it's better just to get a knife out and
strike cut it out or eat it quicker. But basically
what you're saying, just get a knife out and cut
it up. Otherwise it's a whole process.

Speaker 4 (24:55):
What would what would be the point of removing an
apple skin on any cooking level? Do you just not
cook with apple skin and pies and things like that, right, Like,
I mean, isn't that why you would remove the skin
of an apple.

Speaker 3 (25:07):
For making a pie?

Speaker 2 (25:08):
Right?

Speaker 3 (25:09):
Yeah?

Speaker 4 (25:09):
So if you're a baker, if you're a pie person,
you would want an apple peeler.

Speaker 2 (25:14):
That makes perfect sense.

Speaker 3 (25:15):
Do you know It's been about twenty years since I've
eaten an apple on just spit into one and eating it.

Speaker 2 (25:23):
Why?

Speaker 3 (25:23):
Why? Because when I eat a lot of apples, but
I cut them in half and then scoop out the
seeds and the stem in the bottom, and then I
got two halves and I just eat them. I don't
have anything to throw away that way.

Speaker 2 (25:38):
But you don't need the skin, Yeah, I eat the skin.

Speaker 3 (25:40):
Oh okay, No, I just cut it in half and
scoop out the seeds.

Speaker 2 (25:43):
Gotcha, no it It makes perfect sense. Yeah, yeah, yeah, okay.
But if you said you didn't eat the skin.

Speaker 3 (25:48):
No, no, no, if you bite into it, you've got
a core left over. And what do you do with
the core?

Speaker 2 (25:53):
Throw it?

Speaker 1 (25:54):
Yeah, you can throw it outside because I'd like to prepare.

Speaker 3 (25:58):
I don't like to have things like that hanging over.
Now I'm gonna have to think about what I do
with the core? Do I throw it out the window?
Do I?

Speaker 1 (26:07):
You know, the term rotten to the core came from.

Speaker 2 (26:09):
See but now apples. But now you've just now you've
just soiled a knife, right.

Speaker 3 (26:16):
Yeah, but I do. I'm doing it at the sink.
So then I washed the knife immediately.

Speaker 2 (26:20):
And see, but if you didn't do that, you wouldn't
have to wash anything. You would just have a core
to throw away.

Speaker 3 (26:24):
You got to wash your hands. You got juice, apple
juice all over your hands. I don't know what.

Speaker 2 (26:33):
You know what this this should be? This would be
a funny spot where we talk to our listeners.

Speaker 4 (26:39):
And because everybody does their habits eat things differently, like
like you know, a pomegranate, you know, you got to
cut it open, you have the seeds, there's people and
we you know, and then there was those pineapples. It's
huge fad for a while on TikTok where there was
like peeling. Remember the videos of people peeling the skin
off of pineapples. Did you ever see that there's there's

(27:01):
like a pink pineapple and supposedly it's.

Speaker 2 (27:03):
A little easier to peel.

Speaker 4 (27:05):
And people were thinking like, oh, you can do this
with any pineapple, and no it was a one specific pineapple.
But they were like blown away that they thought this
is just how everybody eats a pineapple. You know what,
I want to know how to properly eat because I
love them, but I do not like the fruit is mango,

(27:28):
meaning I love mango, but they're a very difficult fruit
to because you have to skin it. You don't get
to eat the mango skin like you do an apple, right, Really,
I don't eat the mango skin.

Speaker 2 (27:41):
Do you eat the mango skin?

Speaker 3 (27:44):
I don't. I don't think so. And then the onest
thing about mangos though, is that there's fiberless mangos, So
those are the best because maybe that's what it is.
The ones with fiber they.

Speaker 2 (27:55):
Stick to the pit and you can't. I feel like
I'm losing some of my fruit that I want onto
that pit.

Speaker 3 (28:01):
Yeah, you are like an.

Speaker 4 (28:01):
Avocado is beautiful, right, you you cut it in half,
you take your knife, you hit the pit with it,
you pull the pit out, and now you got these
two beautiful hats. I wish mangos were like that. Yeah,
is so, are there mangoes like that?

Speaker 3 (28:13):
Yeah?

Speaker 2 (28:14):
You want to get fiberless fiberless mangos. Yeah.

Speaker 3 (28:17):
And if you want to plant a mango, now it's
a good time to plant one.

Speaker 2 (28:20):
Yeah.

Speaker 3 (28:21):
And you can get them from Top Tropicals nursery in Florida.
Yea and Tatiana. Tatiana, Tatiana, Yeah, Tatiana. You know our
last name rightsa Anderson and Smith.

Speaker 1 (28:38):
So much for the exotic name, right.

Speaker 2 (28:40):
Yeah, she is Russian though, Yeah, she's just married and Anders.

Speaker 3 (28:45):
Yeah, who was also Russian?

Speaker 2 (28:47):
Oh no way really yeah, I didn't know that.

Speaker 1 (28:50):
So can you count in Russian? John?

Speaker 3 (28:53):
No? Can you no yet?

Speaker 1 (28:57):
There's my answer? Oh with John, I've got about a minute.

Speaker 3 (29:02):
Okay, back real quick to the blueberry we were talking about.
Ed mentioned two that I was thinking about, and I'm
glad he brought him up. Tiger Misty, which I mentioned, yeah,
and South Moon. I think South Moon is another large one,
and those are he said, those are great for containers.

(29:23):
So I don't know where you would get blueberries this
time of year. I know Dave Wilson Nursery puts them
out in the spring. I don't know if they're available
all year from them.

Speaker 1 (29:37):
Okay, break time for our friends on bistalk Radio. Doosty
with this as we continue. One more segment for those
on bistalk Radio at least in terms of hour one
top of the hour news, but Facebook Live with that
on board Facebook Live. We're going to keep on rolling,
So quick break on Facebook Live a bit longer on
bistalk Radio. Stay with us. It's Guard in America with
John Bag Nascar, Tuget Pella Fox. I'm Brian Maine. Back

(29:58):
after these one full of messages. A big thanks to
Fertilum or major sponsor here on Guard in America. Back
from the break on bis Talk Radio Facebook Live right here,
great questions, great comments, Glad is involved, and I guess
Tiger during the break found out a way to actually
utilize your apple peeler more than just making.

Speaker 2 (30:17):
Pines, making apple sauce, apple sauce exactly.

Speaker 3 (30:20):
Yeah. A lot of our listeners said that they used
their apple peelers, so good for them, more power to you.
I had breakfast with some guys yesterday and and the
topic of sometas I'm way too critical. I know you
don't believe that, Brian, but you critical. But I I

(30:43):
have to admit I was a little bit, you know,
thinking why did we need an apple peeler? So, just
kind of joking, I brought up I said, you know what,
now we have an apple peeler at our house. And
I'm thinking, you know, all like guys are going to agree.
You know that our wives are buying too many gadgets.

(31:04):
They're buying things on Amazon all the time. One of
the guys goes, oh, I got one of those, and
I said, I said yeah, I said, I never know
when something is going to show up on Amazon. He goes,
I get a couple of packages a day. I buy
everything at Amazon.

Speaker 2 (31:19):
He loves it.

Speaker 3 (31:20):
Yeah, he loves it. I said, and you got an
apple peeler? He goes, yeah, five six years ago. And
I said, do you ever use it now? I haven't
opened the box show away, So that's I guess guys
can be addicted to Amazon. Also, well, I like it.

Speaker 1 (31:36):
There's this certain cliff bar that it was used to
be available at bad. This is a big dealer, and
all of a sudden, after you know, a year, they
don't stock it anymore, and no reason given. You go
to Amazon. There it is. Here it is And in fact,
instead of buying one box, I buy a case.

Speaker 2 (31:55):
Okay, let me go to the top. So this was
a good point. Joyce wrote, I am going to plant some.

Speaker 4 (32:02):
Fruit trees, dug holes extra deep because the soil needs
that soil takes forever to drain. What should I add
to help drainage? Ed's answer was do all raised beds
at least twelve inches high, put native soil in the
raised bed, and plant directly into the raised bed.

Speaker 1 (32:20):
So basically, there's your run off and there's your yes.

Speaker 4 (32:24):
Yeah, So basically I think what he's saying is if
if you were to go to a lumber store and
they sell twelve by two board, twelve twelve by two,
so it's twelve inches tall, two by twelve, thank you, yes,
I two by twelves. And I mean if you were
to do a buy, if you were to buy like

(32:45):
two eight foot boards, you can do a four foot
box around where you're putting your tree, which I think
would be a good size and you know, all you
have to do is connect those four to make this square.
And then what Ed is saying is fill it up
with native soil, or you can amend it and then plant.

Speaker 2 (33:02):
Your trees in there. And then the first twelve inches
are going to be obviously very well loose straining soil.
Then when you dig past that twelve inches, you still
probably get a good I mean, even John where he lived.

Speaker 3 (33:14):
But if you're using native soil, you don't have to
worry about a difference between the soil layers, right.

Speaker 4 (33:20):
But you know what I'm getting at is like even
the first couple inches of your soil is still decent.
It's not until you dig down what three to four
inches before you start really hitting some of.

Speaker 3 (33:30):
The one to two inches.

Speaker 2 (33:32):
Yeah, so you're getting a good over a foot.

Speaker 3 (33:36):
You know.

Speaker 4 (33:36):
If you're planting a tree, then you get that and
then after that the roots can kind of work their
own way into the soil.

Speaker 3 (33:44):
So but if you have a heavy soil and you
dig a deep pole, all you did was make a
deep swimming pool. Yes, and the water doesn't really and
that's why you'd want to backfail with native soil. You know,
don't want to back fail with loose soil. But I
don't know, I can see its point in yours. Also,

(34:06):
if you want to amend it just a little by
adding a little organic material, that would be good. But
the beds that you made for me, I filled with
a well, what was supposed to be a fifty to fifty.

Speaker 2 (34:19):
Mix, like a top soil compost fifty.

Speaker 3 (34:22):
Yeah, and it was like one of the biggest mistakes
I ever made.

Speaker 2 (34:25):
Too much drain.

Speaker 3 (34:26):
It just stays no, it stays too well sta all
the time. It just does not drink, gotcha. So the
plants are kind of suffering in there. So on the
new ones, I'm gonna use a different type soil.

Speaker 4 (34:37):
And then and then the other thing too, is understand
that when whenever you're talking about a poor draining soil situation,
you need to protect the base of the plant.

Speaker 2 (34:48):
That's why we're talking.

Speaker 4 (34:49):
This this only that you need this twelve inches because
you know when people dig a hole and then, like what.

Speaker 2 (34:55):
John said, it's in a swimming pool, right, Your base,
your the bottom room are not the problem as far
as rotting out.

Speaker 4 (35:02):
It's that it's that core root system that rots out the.

Speaker 2 (35:07):
Worst and which is going to kill the tree. So
if you raise that up twelve inches like what Ed's described,
you should be good to go.

Speaker 3 (35:14):
You're talking about the graft area. Yeah, yeah, our buddy
has Stom Tiger says that right now in Pakistan it's
they have a lot of humidity. Yeah, so he said,
that's uh the best time to graft mangos. Okay, yeah, bless.

Speaker 1 (35:39):
You sneezing again, what's going on out there?

Speaker 2 (35:41):
Were here?

Speaker 3 (35:42):
Man Ed also mentioned, by the way back to the
apple comments, that he's never peeled an apple because that's
where all the nutrients are.

Speaker 2 (35:51):
Yeah, exactly where all the nutrients and a lot of
fruit is.

Speaker 3 (35:54):
Yeah. Now, back in Rachel Carson's era, people peeled apple
cuts are peeled apples because that's also where all the
pesticides were.

Speaker 1 (36:06):
Yes, it was in the skin, I want to get Okay.

Speaker 4 (36:09):
The dirty the dirty dozen or whatever. It was all
the fruit that was sprayed heavily, like strawberries and apples.

Speaker 2 (36:16):
It was all the fruit that was sprayed heavily. And
people ate the skin and vegetables too.

Speaker 3 (36:19):
I think in the dirty celery.

Speaker 1 (36:21):
You know, would you say the average person. Now we're
getting back to like what time of year do we
get blueberries. What time of the year do we get oranges, limes, mangoes? Okay,
pretty much. Now you go to the store, it's year round. Yeah,
but that's because there's they're still able to sell with
what these fruit farms out of season and they never

(36:42):
taste is good. Well, people don't even know really what
season it is.

Speaker 4 (36:45):
We have world trade and you know, you know what's
ripening in Argentina is not ripening here. So it gives
us that ability to have fruit out of season.

Speaker 1 (36:57):
Year round, which would be out of season, but in
a season soundplay sales where it's exported.

Speaker 3 (37:02):
Yeah, probably not much ripening in Argentina since it's winter.

Speaker 1 (37:07):
Yeah, but you know, but it's interesting. There used to
be a time when no, it's not it's not the
time of the season. Yet you got to wait six months.
Now it's like, yeah, when do you want it? And
how much do you want? Well?

Speaker 4 (37:16):
And then the other thing that blows me away is
you know John mentioned this last show about roses and
how all the roses were grown here.

Speaker 2 (37:24):
In California and yet you know, they were.

Speaker 4 (37:28):
Never released to the East Coast until you know, springtime,
you know, Mother's Day, So here it is they're digging
up these fields in what November? November, right, and then
they put all these roses into big refrigerators for four
months or more, and then they go and ship them

(37:49):
to baggies. That's what they do with fruit too, though. Yeah,
you know, they they harvest the fruit, they throw it
into big storage areas.

Speaker 2 (37:57):
And then they begin to release them. You know, break
time already. Did we skip a break?

Speaker 1 (38:03):
No, it just was a little bumpy ride there getting
off the runway. Okay, So got to take a break
for top of the hour news for BIS Talk Radio,
and we'll be back a bit sooner for Facebook Live.
Doos stay with us hopefully BIS Talk Radio. You can
catch our number two, This is Garden America on your
weekend or whenever you're listening we are Garden America. We
are back for hour two if you are tuned in

(38:23):
on BIS Talk Radio Facebook Live, doesn't matter, John, just
keep on rolling back even quicker, faster breaks and better
ways to grow your fruit.

Speaker 3 (38:33):
I really want to thank you Ed for being he's Yeah,
he's such a nice guy.

Speaker 1 (38:38):
He's a great and he can answer multiple questions with
multiple people, right, you know, So thank you Ed. Is
there any way that we're going to get him an
apple peeler.

Speaker 3 (38:47):
He could host the Garden America podcast and we could
be guests.

Speaker 1 (38:51):
We can we can log onto Facebook ourselves and answer questions.

Speaker 3 (38:55):
Hey, this is something impressive to me. When you think
of grafting roses or fruit trees or anything like that,
what percentage success rate do you have? I know that
when I try grafting roses, saying for Tunyana rootstock, you know,
fifty percent would be huge for me. For you, yeah, what.

Speaker 2 (39:18):
About for a production company.

Speaker 3 (39:22):
Maybe it might be like seventy eighty percent, but still.

Speaker 2 (39:25):
Yeah, no, there's always a risk a loss.

Speaker 3 (39:28):
But what would you think the percent rate would be
on grafting mangoes?

Speaker 1 (39:35):
Now do you know the answer to this?

Speaker 3 (39:36):
I do because someone just Hastam, just let me know.
Is success right?

Speaker 2 (39:41):
Well, I mean in a humid environment.

Speaker 3 (39:44):
Yeah, and suppose you're good at it?

Speaker 2 (39:46):
Yeah, and good at it.

Speaker 3 (39:49):
Pretty close?

Speaker 1 (39:50):
Yeah.

Speaker 3 (39:50):
Hastam said that he grafted five hundred mangoes and Kinds
nursery and had over ninety five percent.

Speaker 1 (40:00):
Good for you, I say, because that was my success right.

Speaker 3 (40:05):
Well, you didn't do five hundred.

Speaker 4 (40:07):
I didn't five yeah exactly, you know, but That is
the beauty of in a humid environment, right, Like when
we were in Costa Rica and things just drop on
the ground and grow because it's just damp and you
know they've got good nutrients.

Speaker 3 (40:26):
People in Florida, right, they just stick something in the
ground and the roots.

Speaker 2 (40:29):
Yeah.

Speaker 4 (40:29):
Like I really love seeing, you know, the the visuals
of these farms. And they just take sticks to make
like their fence, their wire fence.

Speaker 3 (40:40):
And then the stick turns into a tree because it's.

Speaker 4 (40:44):
Just a stick they took, and then it end is
rooting up and I'm like that is that is amazing.
It's just that nice humid environment.

Speaker 3 (40:52):
It depends on what you make your fence posts out of. Yeah,
if it's lodgepole pine, they probably not. But if it's willow, yeah,
or right away.

Speaker 2 (41:03):
Or in a what was it in Costa Rica? What
do they have teak? Right? They have all those teak
forests all over, yes.

Speaker 4 (41:09):
And they have to keep them for years and years
years and then they go through in harvesdom.

Speaker 3 (41:14):
What about cork?

Speaker 2 (41:17):
There's a Portugal have you have you ever like seen
a large cork orchard? It's really neat, yeah, right.

Speaker 1 (41:26):
But it doesn't Sharon have a cork tree.

Speaker 3 (41:28):
That's why they bought their home.

Speaker 1 (41:30):
Right outside the driveway as you drove in, right.

Speaker 3 (41:32):
Yeah, they're home and Benita Bruce wanted to buy the
house because it had a cork.

Speaker 2 (41:38):
Or tree and it was established.

Speaker 1 (41:39):
It, yeahtablished, Yeah exactly.

Speaker 3 (41:42):
I think they had a branch that came over the driveway, right. Yeah.

Speaker 2 (41:45):
Did they harvest it?

Speaker 1 (41:47):
No?

Speaker 2 (41:48):
No, how you make your money back right there.

Speaker 3 (41:51):
Well, they had enough twenty years to go before before
they could harvest.

Speaker 1 (41:56):
Hey.

Speaker 3 (41:57):
You know, back to person take on grafting fruit trees,
Ed mentioned that that per simmons are really expensive because
the take is just above fifty percent on grafting percons.

Speaker 2 (42:18):
Even on a production level.

Speaker 3 (42:19):
Wow, yeah, that's it's not a production Yeah, that's rough.

Speaker 2 (42:22):
Yeah man. Yeah.

Speaker 4 (42:26):
And you know, back to kind of like what you
mentioned regarding the flying dragon rootstock is the other thing
that people it's just a slow growth. When you're whenever
you have something that has that slow growth and you
have so much time invested into it, that's going to
make the price of whatever it is just that much
more expensive because you know.

Speaker 3 (42:47):
You would probably would never want to have a commercial
nursery on playing dragon roost i would think not.

Speaker 4 (42:54):
I mean, unless you just had all the time in
the world and didn't need money.

Speaker 3 (42:58):
I'd save a lot on life. Have you ever seen
a flying dragon tree?

Speaker 1 (43:07):
No, I'm glad you said tree.

Speaker 3 (43:09):
Yeah, or in your case, Brian, a flying dragon, flying dragon.

Speaker 2 (43:14):
Back riving driving on the way down here.

Speaker 3 (43:19):
The Yeah, the university or Michigan State University where I
graduated from, they had a garden.

Speaker 1 (43:27):
Tell us about your chemistry class, flying dragon.

Speaker 3 (43:32):
There was a garden out there that had a citrus
growing in it in Michigan State's in East Lansing, Michigan,
you know, with temperatures fifteen to twenty below zero in
the winter. Yeah, and a citrus grew there and it
was it was a flying dragon rootstock.

Speaker 2 (43:54):
That it was a flying dragon citrus or just the rootstock.
You know, they got a name.

Speaker 3 (44:00):
Anything that was on the citrus would have died immediately,
but the rootstock, that's how hardy it was is.

Speaker 2 (44:07):
And what what does a flying dragon citrus? What is it? E?
Lemon an orange?

Speaker 3 (44:14):
Is it? It might be like a wild orange orange
that kind of look, but it has a zigzag, very
thorny growth habit. Yeah, so it looks cool, but I can.
I guess that's another problem when it comes to grafting,
and Edward know that because of the thorns, it might

(44:34):
be harder to graft than other citrus. I'm not sure.
I've never grafted citrus, so so I don't know.

Speaker 2 (44:42):
But you think it's some kind of wild orange.

Speaker 3 (44:46):
And that says they use it as a hedge plant
sometimes in jails. Well, they don't use it is don't
use it in That was the only citrus I've ever
seen in Michigan.

Speaker 4 (44:59):
If you if you ever see a house surrounded by
flying dragon shrubs.

Speaker 2 (45:05):
Stay away. There's stuff happening there that you know, you
don't want to be a part of.

Speaker 4 (45:12):
They wanted to keep people out because you know, oranges
and lemons and those when you see the real the
real oranges, the real lemons, you know, not that Washington
navel and the Eureka lemon, like.

Speaker 2 (45:31):
They're a species. Yeah, oh yeah, they're intense bushes and
they're wild. They are, they really are. It's really intense.

Speaker 3 (45:42):
Yeah, we aren't finger limes closer to original species than
some other cities, I think, so yeah, yeah, I think
it might even be a different genus.

Speaker 2 (45:54):
But you know, but you see it when it grows right,
like you see that.

Speaker 3 (45:58):
That's a great another thing with real thorny stems. Yeah,
I have a really nice finger line right now. It
I think I got it from Dave Wilson Nursery. Is
there there was day Dave Wilson Nursery because I don't
know if they do citrus, but it was a.

Speaker 4 (46:21):
Four winds oh yeah, four yeah fur seasons.

Speaker 3 (46:26):
I thought it was four winds.

Speaker 2 (46:29):
I see the label in my head.

Speaker 3 (46:30):
Yeah, and I don't even know if you can can
you order citrus online now? I mean there were so many,
so many restrictions on citrus up. You live on the
other side of the street. We can't deliver like that
Seinfeld with the no with the Chinese.

Speaker 1 (46:48):
Food, that's right, Yeah, we can't deliver.

Speaker 3 (46:50):
Yeah, you're across the street.

Speaker 1 (46:52):
She gave a.

Speaker 3 (46:54):
Dress and went to pick it up door. She got blacklisted.

Speaker 2 (46:59):
But finger finger limes like there's is there a black
one and a green one or is it pink? I
can't remember. There's there's a couple of dimmer varieties and.

Speaker 3 (47:10):
Well the big thing on and I think most of
the work is done in Australia where they're native. I
think they're native who knows. They could be from Asia somewhere.
But anyway, in Australia, they were doing a lot of
breeding and they were looking for different colors on the
finger lines. So they had you know, red and yellow
and green and and finger limes. Just really intrigued me.

(47:35):
They're great for using and cooking. They're like like sour
tappyoka balls.

Speaker 2 (47:41):
Yes, yeah, like good tasting caviar.

Speaker 3 (47:44):
Yeah.

Speaker 1 (47:47):
Do you like it?

Speaker 2 (47:49):
Even good caviar?

Speaker 1 (47:50):
Did you put it on a cracker and all that?

Speaker 2 (47:52):
Yeah? Even good.

Speaker 4 (47:53):
I'm just hey, I'm not knocking people that like cavia
by all means. Some people like beef tartar.

Speaker 3 (47:59):
If it was a fifty pound I would not.

Speaker 2 (48:03):
My daughter loves beef tartar. You know what that like.

Speaker 4 (48:07):
It's it's beef pudding, like basically like it's a spread.

Speaker 1 (48:12):
Right, she like vegamite.

Speaker 2 (48:16):
Maybe she's got an interesting palate.

Speaker 1 (48:19):
We have to take a break. I want to hear
more about her palette after the break for Bistalk Radio's
guard in America. YouTube, Yes, indeed, Facebook live and of
course BizTalk Radio back after these messages. Okay, we're on
a roll here. Big thank you to Edlvo, who has
been a big part of our Facebook live broadcast today.

Speaker 3 (48:36):
John, Yeah, we really appreciate that being there and all
our listeners of course putting out with us. I think
we finally got the the audio levels.

Speaker 1 (48:47):
Next week it'll be different. Yeah, of course, just when
you when you have I think you've got it licked
and anything else on your your daughter's palette, so.

Speaker 2 (48:56):
You know.

Speaker 4 (48:56):
I mean you guys have had children and have you
ever seen something in your your child and you're like,
that's that's a gift and you didn't want to bring
it out too much because at the right time it's good.
It's going to be I think important. I really think
Tassia's skill, she'll either become a a somner, you know,

(49:16):
like one of those people that can pick out wines,
you know, the flavor, the sense, the odors and all
of the stuff.

Speaker 1 (49:22):
That taste different, you know, or some.

Speaker 4 (49:25):
Kind of not and not like a food critic, because
she's too nice of a person to be a critic
of anything, but a food person that can pick out
like flavors and stuff. Her ability to if we're eating
a meal and I want to know what's in it,
she can take a bite of it and tell me
what's so she.

Speaker 1 (49:45):
Can break down individually all the ingredients in there.

Speaker 3 (49:48):
Yes, and she people do that with sense promise, right, Yeah,
they work on perfume industries and things.

Speaker 2 (49:56):
I would be a gift she has.

Speaker 3 (49:58):
Yeah, and then people also that in food industry.

Speaker 4 (50:01):
Yeah, like I think that that would be an amazing
Like again, she's not she never was gonna want to
be critical of anybody, so she's never gonna say this
is bad. But she will tell you what's in it,
what's good, and what's bad about it. And also she
has specific tastes she enjoys that are not normal to
a fourteen year old person, you know, like she she

(50:26):
really likes the finer things in life.

Speaker 3 (50:29):
Already, my granddaughter would be the antitush.

Speaker 2 (50:33):
Like like she's like chicken nuggets and peb.

Speaker 3 (50:35):
And j Well no, no, actually maybe maybe she can
taste as well. But oh, she doesn't like anything that
she tastes. Oh really, she won't. She won't eat strawberries. Really,
everything with her is texture related.

Speaker 1 (50:47):
Oh yeah, yeah, oh yeah.

Speaker 2 (50:49):
Texture that is a big deal. And strawberries are a
tough one because they have the seeds on the outside
and they got.

Speaker 3 (50:55):
The little hairs she doesn't like raspberries.

Speaker 2 (50:58):
Yeah, they're all they're all the same there. Yeah, yeah,
that's funny.

Speaker 3 (51:02):
The uh and I didn't know this, you probably did, Tiger.
But it's a finger limes or the perfect container citrus.
And they're one of the only citrus that will grow
in the shade. Oh so that would be great for
your path.

Speaker 1 (51:19):
Finger limes. Well, I get. I get this time of
the year, summertime, probably six hours of growing.

Speaker 3 (51:26):
I was mine's in full sun.

Speaker 1 (51:29):
I had. The last sit I had was the lime tree,
right right?

Speaker 2 (51:31):
I did, yes, yeah, and it was it?

Speaker 1 (51:33):
Did it did good?

Speaker 3 (51:35):
I thought, Tiger got you a tangerine that man nugget.

Speaker 2 (51:40):
Yeah, you're right right. Did you still have that?

Speaker 1 (51:42):
No?

Speaker 2 (51:43):
No, it didn't make it or it didn't.

Speaker 1 (51:45):
I had it three years and then the third year
it just it didn't do.

Speaker 2 (51:49):
You should try for your life.

Speaker 1 (51:50):
Just didn't. It didn't. I did everything I could, just
save it.

Speaker 3 (51:53):
I remember you talking to it to see if it
would help, and then you finally said, you don't really
want to be here, do you.

Speaker 1 (51:58):
You know what's funny about that? What a coincidence. So
earlier before we went on on the start of the program,
Dana sent me a video that we took I don't know,
a year or so ago, because our cat who passed
away this April was in it and he was outside
on the patio on the wall. We let him kind of,
you know, toward the end of his life.

Speaker 3 (52:18):
That's the cat that almost killed you.

Speaker 1 (52:19):
Yes, yes, towards the end of his life. It's like,
you know, what do what if you want? You want
to climb on the wall whatever. And in that picture
is a brief little shot of that tree, of the
citrus tree. I went, oh, yeah, that's right. Yeah, yeah,
do you still have the veggie pod? You get rid
of that?

Speaker 2 (52:36):
Mmm? Now I got rid of it.

Speaker 1 (52:38):
Yeah.

Speaker 2 (52:38):
Yeah.

Speaker 1 (52:39):
They're good for a couple of two or three years.
Then you lose interest kind of, you know, you know,
it's like, really good, I grew cilantro lettuce and then like,
what's next?

Speaker 2 (52:51):
Yeah, it served its purpose. I've had more time, you know.

Speaker 4 (52:55):
John Jones got his new veggie garden and compared to
your roses, how much time? How much time does it
take compared to your roses? Just reminded, I think something
got eaten in it.

Speaker 3 (53:08):
No, No, I had cucumbers.

Speaker 2 (53:11):
Oh they're already too big. Now you waited fifteen minutes.

Speaker 3 (53:14):
No, no, I had cucumbers and zucchini picked for Brian,
and I forgot this morning. I left at home.

Speaker 2 (53:21):
Really, you know what I have for you. I have
an egg cart, though an empty one in my car.

Speaker 3 (53:26):
You know what I have in my henhouse? Maybe four
dozen eggs. They've got mites. Oh no, yeah, and I
don't want to. You know, you go in there and
they get all over you, and so I'm not sure
what to do.

Speaker 2 (53:39):
I tried earth.

Speaker 3 (53:40):
No, I don't know. Yeah, just sprinkle it around.

Speaker 2 (53:46):
All over, sprinkle the on the on the hens too.

Speaker 1 (53:49):
Because that's what they do at the nursery.

Speaker 2 (53:50):
Right, well, I mean yeah, but I mean it's a
crawling insect thing.

Speaker 3 (53:56):
All right, I'll try it.

Speaker 1 (53:57):
Yeah, but I will tell you. Have you tasted his eggs,
John's chicken eggs. I just I just prefaced in two weeks.
I haven't forgotten the eggs. They're the best eggs. They're
just they're speaking of taste and in a delicate palette
or a sensitive palate. You taste one of his eggs,
You're like, I'm never going back.

Speaker 4 (54:17):
It's because they're all he feeds them. Rose hips and
fresh bugs, and.

Speaker 3 (54:22):
I do feed them a lot of bug They have
all the rose petals.

Speaker 2 (54:26):
The eggs come out scented.

Speaker 3 (54:28):
I fed them pink.

Speaker 2 (54:30):
Did you really pinky? People's pink little mice? Oh?

Speaker 3 (54:36):
I was. There was a nest in with the roses
and there was like a dozen of them and wow,
I picked them up and I didn't know, like do
I kill these? What do I do? I don't want
my solover right, Yeah, So I just threw them in
with the chickens. That people. It was a feeding frenzy.

Speaker 2 (54:53):
People.

Speaker 4 (54:54):
If you want to see something crazy, if you want
to relive, imagine dinosaurs.

Speaker 2 (54:59):
Right t rex. Those are chickens like they are if
you give them a grasshopper or like a big worm,
they just be tearing at it and they go all crazy.

Speaker 1 (55:12):
And you know, speaking bugs and speaking of what chickens
like to eat, there's a guy on YouTube and he's
got a bee hornet removal service and he goes into
the most awful places with these bee suits on and
he's just in there and they're mad and they're attacking him.
He takes all the all the larva home and he's
chicken around for his chickens. And he's got some critters,

(55:35):
you know, on his little farm. But these chickens go
nuts over the larva of these bees, hornets, you know whatever.

Speaker 4 (55:43):
That really good for them too, chickens, Yeah, because otherwise
they're just eating little specks of dirt and grain. You
know that you give them. So when you give them
like a good bug or like you're saying, like a.

Speaker 2 (55:56):
Larva, yeah, they probably are really good.

Speaker 1 (56:00):
Many jew bugs this year.

Speaker 3 (56:02):
No, it's August.

Speaker 1 (56:03):
Now we've got August bugs then, because they're just and
you're right, they fly around like they're drunk.

Speaker 3 (56:09):
You know, it's almost September.

Speaker 1 (56:11):
That's when you said you'd see me.

Speaker 3 (56:12):
Huh, see you in September.

Speaker 2 (56:15):
Yeah, gone down November.

Speaker 3 (56:18):
Hey, John and Newpark Beach. Tiger pointed out that, uh,
the name for those people like tas Jars is super Taster.

Speaker 2 (56:28):
Super Taster.

Speaker 3 (56:29):
Yeah.

Speaker 4 (56:30):
Yeah, I'm I think that that's going to be her
career that well.

Speaker 2 (56:37):
I mean no, like you know, like I was saying,
I see.

Speaker 1 (56:41):
This in her eye, but she may not.

Speaker 2 (56:43):
She may not think of it as a big deal,
but it is a big deal.

Speaker 1 (56:47):
You got to take a break. Yeah, it is a
big deal. Yeah, we have two more segments. Next one's
are one of our longer segments here on guard in America.
Dooces day with this taking a break from biz talk
radio and as we said, for many many years in
this business, back after these messag All right, we are
back from that break. Thank you to Fertilom who keeps
us on the air each and every year here in
Guarding America. Thank you to Edlivo, who's been a big

(57:08):
part of the show this morning. In fact that maybe
it worked out a little better that he was on
Facebook Live this morning, so a chance to interact with
Ed and John still monitoring some of the questions and comments,
and I see a grin coming upon John's face.

Speaker 3 (57:20):
There's a lot of interesting comments. But we've got a
question from from our buddy in cart Aline.

Speaker 1 (57:30):
That would be my buddy who I've known since junior high, Kevin.

Speaker 3 (57:34):
Yeah, he said, what do I think about rugosa roses?
And they just got back from Glacier National Park and
their campground used him for campsite privacy barriers. Very shrubby.
I love rugosa roses. They're hearty, they'll grow almost anywhere.

(57:55):
I think they're native to Japan, and they grow right
up to the seashore, so they handle almost any type
of climate. The one negative thing is if you have
a small area, you don't want an own root rugosa
because they sucker. Oh and they come up everywhere.

Speaker 1 (58:17):
You can't get rid of them.

Speaker 3 (58:19):
Well, I I challenging, you know that. I mean, yeah, right, Well,
the back area in my house where Tiger was putting in,
some of those beds had rugos too. Rogos roses on
the on the hillside, just growing wild. No that I planted, okay, okay, okay,
but I that's also where I planted some avocados. So

(58:41):
I went into the area and there was a I
planted the rugos rose maybe twenty three from there, but
there was a stem coming up twenty feet away, and
I went to dig it up and I pulled it
and it went all the way back to the original plant.
So you've got twenty feet.

Speaker 2 (59:02):
Of just going and it will split off from that,
which is yeah.

Speaker 3 (59:08):
But they're great for holding a hillside, but you know
you're not going to walk through it because they're you
think of the thornius rows, you know, and the gross
roses have ten times the amount of thorns.

Speaker 4 (59:21):
And it's not even a great so when things are thorny. Also,
it's one thing when they have like large, substantial thorns,
because you know, it's it's not fun to work with.
But it's a little easier. They're very small, right, Like
they're very there. They're like the hype but dermic needle thorns.

Speaker 2 (59:39):
But you can't even you can't even grab a branch
like like when you know we were talking about like
the you know, finger limes, like you could see the thorns,
so you can almost see where to put your hand
to hold it and cut a stem.

Speaker 3 (59:51):
Around a Yes, you can.

Speaker 2 (59:54):
You can be like, oh, there's no thorns here, I'm
gonna grab it.

Speaker 3 (59:56):
Here.

Speaker 2 (59:57):
With the Rugosa rose, there's no place to put your hand.

Speaker 1 (01:00:00):
But many, yeah, we are small, but we are many.

Speaker 2 (01:00:03):
We just have to have like a long pulled hedge
trimmer and just make cuts.

Speaker 3 (01:00:07):
But you can graft a REGOs rose onto rootstock like
you know multiflora or doctor Hughey.

Speaker 1 (01:00:16):
And reduce the thorns.

Speaker 3 (01:00:17):
No, you can't do anything to the thorns, but it
won't sucker, so you have a nice little bush. Yeah,
they're really pretty there. There was a ghost rose in
the newsletter this week. Bill in San Diego planted one
called heart Crane, and heart Crane was.

Speaker 2 (01:00:39):
Able a r T or h H A H A
r T.

Speaker 3 (01:00:44):
He was a poet in the Ohio area.

Speaker 2 (01:00:50):
I believe it's a little different leaf too.

Speaker 3 (01:00:53):
Then as a matter of fact, you know what, when
a rose has that type of leaf, you know what,
it doesn't have to only be on Rugosa roses. But
do you know what how that's described that leaf, It's
described as being.

Speaker 2 (01:01:08):
Rucos, oh, rugous.

Speaker 3 (01:01:12):
It's rugos. So that's actually where I think the name
rugosa came from. Was that rugos means that type of crinkly.

Speaker 2 (01:01:20):
Crinkly, dull, dull, kind of finished, not a stall.

Speaker 3 (01:01:24):
They can be shiny.

Speaker 4 (01:01:26):
Yeah, oh okay, because I always thought that that like
shinier Leaf two was not.

Speaker 2 (01:01:31):
I always thought it was more of a lime green,
crinkly dull leaf is what I've always envisioned. Rugos roses
maybe the species, but you know there's variety, lots and
lots of hybrids. Right.

Speaker 1 (01:01:48):
I told John, he gave me inspiration to cut back
my roses. Oh yeah, I mean back to sticks, nothing nothing.
I think it's the first time I've ever cut back
that really. Yep. And I've got twenty and I did it.

Speaker 3 (01:02:03):
To all of them, you mean, other than spring, right,
I've never kind of back this much.

Speaker 1 (01:02:08):
I've always been very careful cutting the tops and just
kind of kind of.

Speaker 3 (01:02:12):
Oh they get too tall that way.

Speaker 2 (01:02:14):
Does your patio look a little barren?

Speaker 1 (01:02:17):
But most of the roses are on along the sidewalk
leading after the front door out.

Speaker 3 (01:02:21):
There, and so does that look a little bit? The
homeowners association, they don't care. I've made the property look better. Yeah,
it does look bare, it really does. And I and
you just have to do it. Yeah, I can. I
can see why people would.

Speaker 1 (01:02:35):
Go, oh, is it ever going to look the same again?

Speaker 2 (01:02:38):
It looked, it just looks really get so accustomed to
the look.

Speaker 1 (01:02:42):
But I did it. I mean that looking at that
rose a couple of weeks ago at John's house, I
know it sounds silly, but I did it. I'm gonna
send him a video.

Speaker 2 (01:02:49):
But it looks so much better, you know, And then
it does.

Speaker 5 (01:02:52):
And that's what I try to tell people with their landscape,
because sometimes they really hold us back from a landscaper's
perspective and say, oh, please don't prune back so hard,
or please don't do this.

Speaker 1 (01:03:03):
In my mind if it's bigger and bushier and looks
mature that it's like, well, I don't want to I
don't want to stunt its growth or cut it back.
But you're right, it's like a good haircut.

Speaker 2 (01:03:12):
Just cut it back, crash.

Speaker 1 (01:03:14):
Because I think I think you will reap the rewards afterwards.

Speaker 2 (01:03:17):
Yeah, I do. I do.

Speaker 4 (01:03:19):
You know, especially grasses cutting back a nice you know,
seasonal grass like a miss canthus or pinacetum, they look
so much better than when people do the half prune
where they leave grass in there and then it's just
dead grass in beautiful new grass.

Speaker 3 (01:03:35):
I really do not like that. Look. Do you remember
that I had I think three or four clumps along
my driveway and and I finally pulled them out because
I just couldn't deal with that. But this year somebody
sent me some trial plants and they were supposed to
be dwarf forms of of that penacetum, and and so

(01:04:01):
I just planted them last week. You know, I finally
got around the planningum and I'm going to see what
they do and see if they actually stay small. But
they're green right now, and I had forgotten all about them,
so I've looked up and the variety name is kind
of cool. It's called water to wine. Oh, so it

(01:04:21):
goes I'm thinking that's what I'm thinking. I mean, doesn't
that make sense.

Speaker 2 (01:04:26):
It'd be really cool if it went green in the
middle to like a red tip. That'd be really neat.

Speaker 3 (01:04:34):
It might do that, That's what I'm saying.

Speaker 2 (01:04:36):
I'd be really neat. I would like that.

Speaker 3 (01:04:39):
Tiger Carlos trying to save a bver miliad from rotting,
and she took it out of saturated soil and put
it in a seed starting mix. She wants to know
if that's good. Tanya gave her a good answer, and
I agree with Tanya. But would you put it in
a soil or would you just maybe stick in a
plain pearlite?

Speaker 2 (01:04:57):
Yeah, until I roared bark or something.

Speaker 3 (01:05:00):
Yeah, roots, then you can add something else to it.

Speaker 2 (01:05:02):
Yeah.

Speaker 4 (01:05:03):
I almost feel like seed story makes is probably the
one the worst things.

Speaker 3 (01:05:07):
Because the only thing is it's sterile, but really head up.

Speaker 2 (01:05:12):
And it's going to hold the water moisture.

Speaker 3 (01:05:14):
Yeah, I would go plain pearl lte and I would
put a stick in it to hold it because it's
not going to hold up itself in pearlite.

Speaker 4 (01:05:22):
And not only that, Like you know, the people have
to remember when they when they begin to grow roots.
If they break during that growth process, you start over again.

Speaker 2 (01:05:32):
It's even worse. So a stick is a stick or.

Speaker 4 (01:05:35):
Some kind of way to hold it up is very
important because you need to keep it stable. But yeah,
I would go with like you're saying, like a pearlite
or or something better draining.

Speaker 3 (01:05:48):
And a lot of bromelias are epiphytes, and some are terrestrial,
but even the terrestrial ones are somewhat epiphytic. I mean,
they need really fast training soil. They're not going to
grow in clay.

Speaker 4 (01:06:03):
I mean, it was just shocking the ones that we
saw in the trees as we're driving through Costa Rica
and just these massive vermeiliads in the nook of a
tree up there, and you.

Speaker 2 (01:06:15):
Know, just growing out there. No yeah, no soil, no anything,
and they're just growing.

Speaker 3 (01:06:24):
If you go to Hawaii, you'll see lots of them
growing in the ground. But you know, you got volcanic soils.

Speaker 2 (01:06:31):
It doesn't hold water, and even if.

Speaker 3 (01:06:33):
It rains every day, it's fine, it's not going to
hurt them.

Speaker 2 (01:06:36):
Yeah.

Speaker 4 (01:06:39):
So yeah, and I'm trying to think because I went
up to Kent's bromeliads before and I remember doing like
a tour and you know, they do use some products
to help, you know, fertilize and get the get them
to grow. And I'm trying to think of what was
the thing that they sprayed on them to kind of
get them to root quicker.

Speaker 1 (01:07:04):
Well, we can take a breakwhay you think about it.
Perfect time, perfect, It's all about timing. Okay, So that
means one more segment and that's going to do. It's
to stay with us as we continue Garden America. Thanks
to ED Live with this morning. Thanks to you tuned
in on BizTalk Radio, Facebook Live, John Begnasco, Taga Pella Fox,
I'm Brian Maid, and we will take a break, our
final break, next segment, our last segment of this weekend

(01:07:24):
here on Garden America. Okay, gentlemen, we are back. This
is one of the shorter segments. As we the epilogue,
we wrap things up.

Speaker 3 (01:07:32):
We were early in the show. I don't know if
ED was on at the time, and again, Ed, we
really really thank you absolutely for joining us on Facebook today.
But we were talking about the new breeding with Juci bees
and I was wondering if you had any experience with

(01:07:54):
some of the varieties. You know, the common name for
them is also Chinese states. I believe Brian because you
can eat them wet or moist, and you can also
eat them after they've dried. So but anyway, I have
researched him just a little, but I wonder if Ed

(01:08:15):
has any experience and if he knows. I think it
was Orange County somewhere where they had a lot of
different varieties, but maybe he he knows some sources for those.

Speaker 4 (01:08:30):
The bromeliad to encourage encourage the root growth, it's a
a like a low nitrogen but focus on like phosphorus
and potash, like liquid fertilizer.

Speaker 2 (01:08:43):
What was the product super Bloom, Remember the super Bloom.
It was like all phosphorus.

Speaker 4 (01:08:49):
It was like fifty five percent or something like that, right, Yeah,
so something like that. But you dilute it so you know,
whatever they say on the package is the normal.

Speaker 2 (01:08:58):
You do about half and then you just water the
promeliad with that and that's going to encourage the root
growth on the bromeliad, which would be good to do
if you're trying to get it to prevent rock too
because it's going to focus the energy on that. No
nitrogen though, because they don't. They don't, I don't.

Speaker 4 (01:09:14):
I don't think they require almost like any nitrogen bromilions.
They get it all from from.

Speaker 3 (01:09:20):
The air, the air, right from rainfall.

Speaker 2 (01:09:22):
Exactly.

Speaker 1 (01:09:23):
What is it that you say that most of our
soils have that you wouldn't add more to it? Phosphorus slosphorus?

Speaker 3 (01:09:30):
Right? Yeah, if I And the reason is the reason
is that the soil ion is negative. And and if
I'm wrong in all of this, it's just I'm following

(01:09:51):
you so far, but just think of the theory behind
it doesn't have to be correct facts. But I believe
the soil on is negative and the foster

All Episodes

Low Chill Cherry Trees with Ed Laivo - Garden America Podcast Radio Show [8.23.25]

Episode Transcript

Popular Podcasts

NFL Daily with Gregg Rosenthal

On Purpose with Jay Shetty

Dateline NBC

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Low Chill Cherry Trees with Ed Laivo - Garden America Podcast Radio Show [8.23.25]