Are you herbally experienced with Rita Heikenfeld?

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Episode Transcript

(00:01):
Good morning everybody. Welcome back.I'm Ron Wilson, and you are in
the garden. If you'd like to, Jonas love to have you. Here's
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up. We'll do our best.I'll answer those gardening questions for you.
Got a tip you want to share, give us a bus seven four nine

(00:23):
fifty five hundred here at fifty fivekr CD talk station. Our toll free
number eight hundred eight two three eighttwo five five. You do that.
Good morning. I am Run Wilson. You're personal yard boy. We're talking
about yarding and as I promised,she is with us this morning. It's
time four. Are you herbally experiencedwith our CCPCMH Appalachian herbal scholar, maker

(00:45):
of strange potions at part time?Which doctor doctor? She is the original
barefoot gardener, Ladies and gentlemen.Is her website about eating dot com the
one the only Rita Nader Hikenfeld,Good morning. Wow, it's so good
to talk dude. It seems likeit's been a while, but it really
hasn't been that long. I thinkit's only been about three weeks. I

(01:06):
would have been free. I wasthinking too too, maybe two. I
don't know, because you're always welcome. I mean, anytime you want to
be on our show. Everybody lovesRitas, so so you know, we
were Joe and I were talking earlierthis morning about the spotty rainfall and all,
and it always seems like it kindof been skirting southern part of going
through northern Kentucky and back up toClaremont County. How have you guys been

(01:26):
out in your area as far asrainfall, Well, it's been spotty,
but when it comes, it's beenit seems like we get a whole lot
and then all of a sudden it'sgone within minutes. But we've gotten a
decent amount and the gardens are lookinggood. But again, you know,
it just I don't know, it'sit doesn't seem real, excuse me,

(01:48):
real normal as far as the waywe've been getting the rainfall. But you
know, I'm happy to corn thevegetable gardens doing really well. So so
far, so good. Yeah,I think for the most part, I've
had probably maybe fewer overall questions orcomments about bad things going. I've seen
powdery mill do on some plants,you know, a few insects here and
there, a little bit of blossomin rod early on with tomatoes, still

(02:09):
see it a little bit here andthere, but otherwise kind of okay for
the most part, with a lotof gardens. So we'll see. I
hope you know, things are finallystarting to come in. As you said,
some good harvests out there in yourcorn. You said, what pretty
pretty close? Oh yeah, Franksaid, in a couple of weeks,
maybe a couple few weeks. It'sit's really did well. And so far,

(02:30):
so far, I should say,the deer and the raccoons haven't bothered
it much. So yeah, we'rein good shape. It really looks beautiful
to it. It looks nice andhealthy. And you need to get those
motion detectors out there. Listen.I'm ready. I'm ready. I've got
the hoses ready to go. AndI should have done it earlier because,

(02:50):
as you know, the rabbits andthe deer they always get My Indian corn
and squash and gourds and even theZucchinian cucumbers. They just have a piece.
But I didn't get it out earlythis year. But anyway, so
far, I mean the second plantingof Indian corn and the gords and the
pumpkins and the winter squash. Sofar, so good. Good talking with

(03:14):
Rita Hikenfeld, of course, yourwebsite about eating dot com. Let's take
a look at that recipe. Firstof all, the double chocolate zucchini bread.
I mean, Joe and I aretalking about that. You know,
basically, isn't it just the zucchinijust like a carrying agent for the double
chocolate. Well, you know,in this case you might say yes,
and zucchini when you put it inbaked goods, especially muffins and breads,

(03:35):
the flavor so so mild, butit does add some moisture and some vitamins,
and it's good for your digestive system. But yeah, the zucchini flavor
is definitely overwhelmed by the cocoa powderand then the chocolate chips. But it's
more like a cake than a bread. And I know that Joe likes a
dollop or so or a whole cartinof cool whip on it. You're the

(03:55):
whole carton. Yeah, I hearthat. But you know, it's such
a sweet tasting bread. I don'tthink you need any And it's a great
one for the freezer because you knowwhen winter comes and you want to cut
the hot tea or coffee and youcan just pull that zucchi bread out of
the freezer and you're good to go. I think folks that finally, you

(04:15):
know, it used to be thekind of a joke everybody who plant,
you know, a dozen or twodozen zucchini plants, and then you know
wish they had and planted them becauseyou have so many of them. That
finally starting to cut back a littlebit, so you know there aren't overrun.
But there's so many great ways touse them up. But I'll tell
you what, this is a greatrecipe. Be sure to check it out.
I still think of the lady whocan't think of her name up in
Mansfield or Marion, Ohio, whowould was telling me about green tomatoes and

(04:42):
she would make like the same thinglike this green tomato, green tomato bread
or green tomato cake, just touse it up as the staple. And
it really did work. Oh yeah, anything of those veggies with moisture like
that, especially like a green tomatorather than a ripe, would pretty well.
And by the way, my chairytomatoes and um point the tomatoes are

(05:05):
fruiting quite well, really well.So I always save a few of the
green ones to make the pickled greentomatoes because I know you love this little
one. Mmm. You know myaunt at least and I told you about
this couple of years where we werethere. Um, she'll take the green
tomatoes that have started to just losethat green and started to become a lighter
color, lighter green, and thendice those up put them in a salad.

(05:28):
So good. I was like,what is this just a green tomato?
Wow, it's a great thing.Talk about Rita Heigenfeld and of course
you'll find her recipe for the doublechocolate zucchini bread at the run Wilson Online
dot com or about eating dot com. Hey, well, when you're when
you're working with cooking with zucchini,uh, do you leave the skin on

(05:48):
when you're doing that? Yeah?Yeah, And there's a big debate.
One of my friends, who isa professional baker, always peels hers.
But you know, when you thinkof fiber and all. It's I think
it's just an aesthetic thing, don'tyou because it really doesn't matter. And
I'm, you know, not thatas far as not lazy. But if

(06:10):
I don't have to do something,I won't, So I do not peel
my zucchini. Was there a lotof times with fruits and vegetables, A
lot of the main things that you'relooking for is in the peeling. You
think of, yeah, apples,when you think of fiber and vitamins and
all the good stuff, it's rightright underneath the peel. So if you
can leave the peel on, Ialways say, just go ahead and do

(06:30):
that. Now you were talking aboutstuffing Zucchini's like, how do you stuff
as zucchini? You have to Imean, how do you do that?
Well? You you have to coreout. I have a special zucchini core
and my mom gave me years ago. Seriously take out. Oh yeah,
it's it's it looks like a littletrow with a long handle and you trow

(06:51):
out the inside and then you saythe inside zucchini for breads and soups and
such, and then we stuff it. Usually if we have lamb with lamb
and rice onions, a little garlic, some tomatoes, some hobbit, which
is basil, and maybe some mintand salt and pepper, and it's just
delicious. And you stand them upin a pan and pour a little tomato

(07:14):
sauce over them, and it reallyis delicious, sort of like a stuffed
green pepper, but maybe a littlewith a little Middle Eastern touch. So
these pieces, if I'm going tostand them up on the pan, are
probably then only one couple inches long. Oh no, no, there,
you stand them up vertically, Soit depends on the size of the zupchini,
and those larger ones work better becauseyou've gotten the stuff. Yeah yeah,

(07:41):
and you cook them on top ofthe stove, by the way.
Oh and you stand them up likelittle soldiers, so they're stuffed, and
you stuff them vertically and they standup so you don't core the bottom out.
Of course, you have to havea shell. It's like a shell.
But it's really really delicious. SoI stuff those and then I cook
those on top of the of witha little tomato sauce around those, and

(08:03):
done. Deal. Then when I'mdone, sprinkle a little ground up parmesan
cheese on the top. Oh mygosh, that's heresy. I have never
done that because we did not growup with parmesan. But you know what,
that sounds pretty good. I'll haveto get get the block of parmesan
out next time I make them.You could stop buying, then you and

(08:24):
Joe could have some. Well,Joe would stop buy as long as you
promise him you'll have the tub ofcool whip to put on top of his
one piece of Yeah, for dipping. I'll do that. Love. Talking
about Rita Hikenfeld to get her websiteis about eating dot com. Let's take
a quick break. We're gonna jumpinto the herb garden find out what's going
on as well. How about sunpickles? You ever done those before?

(08:46):
We're Rida's getting ready to do that. She'll tell you how to do sun
pickles as well. Here in theGarden with Ron Wilson, Green tum or
not Ron can help at one eighthundred eight two three talk. This is
in the Garden with Ron Wilson BryanThomas, weekday mornings at five on fifty
five KRC hand online at fifty fiveKRC dot com. Welcome back. You're

(09:18):
in the Garden with Ron Wilson,Rita Heikenfeld as well us this morning.
Are you urberly experienced of course ourwebsite about eating dot com. You know,
during a break rita, I wasthinking with those zucchinium have you ever
grown those the realms like eight ballor Q ball? Yes? Yes,
Now talking about I was gonna say, talk about stuffing because those have flat
bottoms and those are like the sizeof a Q ball and you can just

(09:41):
cut that top off and hollow thatout. Oh that would what a great
presentation that would be. Those wouldbe quite gourmet. Yeah. I grow
those, and I first had thosein Italy years and years ago, and
I put a seed packet in myshouldn't No, no, no, no,
you didn't do that. No,I did not do that. I
wound up with some mistake, ohdecades ago. Yes it was a mistake.

(10:05):
But anyway, you can get themeverywhere now and they're called that's what
they're called, the eight ball,and they're really delicious. And the funny
thing is, you know how zucchinigets tough after you know, the peel
and such and the skin gets tough, These stay very tender even after they
get large. So yeah, thoseare wonderful variety to grow. As well
talking about all kinds of vegetable guarding. Of course we're going to jump into

(10:28):
the yourb guarding in just a second, but you're getting ready to make sun
pickles. Oh my gosh. Youknow, I always think Mary Rudloft,
my friend and Rudloft's mother, wonderfulGerman naturalists. She was just did everything
the old fashioned way, and shemade what she called sun pickles. And
basically I make them every year.It only takes three days and you cook

(10:52):
and they ferment in the sun.And it's basic, basically a brine that
you make and you put dill andthe cucumbers in the jar, and then
you have to top it off witha piece of rye bread and you change
that ryebread every day for several days. Now, don't ask me why rye.
I'm sure it's something with the yeastand the fermentation. But Mary always

(11:13):
said you can't use just old,plain, old white bread. Now,
maybe because you know, the Germanrye is what she grew up with,
that's why they use it. I'llhave to share that recipe. I know
I've shared it, oh gosh,lots of times, along with your mom's
pickle peppered recipe. So, butit's just such a fun way. They're
called solar deals or sun pickles,and just something fun to do and natural.

(11:35):
No no heating up the stove orcanning or anything. So would caraway
seeds and that be involved too,or not necessarily. You know, one
of my friends was asking me thatmost rye has caraway in it. Not
all. I don't think that hasanything to do with the fermentation. I
don't. I don't really know ifit's a right, but it works.

(11:56):
Speak, Yeah, it works exactly, so we don't question it's right.
And if it works, that's therecipe. That's it. Joe wants to
know if he could put those underhis cool whip. Joe might try anything.
He is one of those adventure adventurouseaters. I would say, I
could see him. You wouldn't recommendit, but go ahead. I can
see him dipping a few sun picklesin his tub of cool whip. All

(12:20):
right, let's let's get out tothe herb garden and see what's going on
out there. You talked about maybehaving a little bit issues with some of
the rosemary stand maybe too wet,not draining. Well, yeah, the
Salem is doing really really well.It seems like it's just easier to grow
my prostrate. You know the trailingthat got too wet, I'd grow that
along the herb garden wall by theBible section. So that's gone. And

(12:46):
I have to tell you too.My malabar spinach is doing well. But
I saved seeds from last year.And this is just a tip if you
save your own seeds, always savea few more than you need, because
mine did not all germanate. Butit's it's not a true spinach. I
think it's a It comes from Asiaand it's real fleshy leaves, but unlike

(13:07):
regular spinach, this will grow inthe heat, really delicious, a lot
of antioxidants and just so easy togrow and so delicious. And it's a
beautiful climbing spinach as well. Yeah, they put that on in a container
or in a raise better whatever,on a trellis and just growed as an
ornamental, whether you ate it ornot, is absolutely gorgeous. The leaves
are a little bit thicker. I'ma succulent, the succulent type of a

(13:31):
field to them kind of butter.I think it's kind of a buttery flavor.
I don't know. That's the wayI look at it. Yeah,
but yeah, yeah, it's gotthe leaves. It's sort of musologenous,
it's sort of flesh. Well,there you go, that's the word I
was looking for, musologenous. Wellyou know what else it is. It's
a fabric fuge, which is afever reducer. Oh yeah, oh yeah,

(13:52):
we knew that, Joe shaking hishead. Yes, we both knew
that. Start talking about words andbenefits of the plants we grow. There
you go, and looking at yourtime, you said you got it's just
the French and the English and seemto be doing. And by the way,
I want to back up for asecond talking about the rosemary. The
one thing about rosemary, if youtry to grow that, no matter where
it is, it likes good drainage. So one of the successes there is

(14:15):
to make sure that the you know, it doesn't sit. Um it's like
lavin or lavin and he's good drainage. So does rosemary. She likes she
likes good drainage. Yeah, that'sthat's for sure. And often I'll plant
those side by side because they likeit hot and lavender especially likes the hot
and dry. But Rosemary. Shedoes not like wet feet either, so
that's that's a good tip. Sowith your time, you're seeing any English

(14:37):
and the French doing the best sofar. Yeah, and you know the
French is a gold standard. Andthese perennials once in a while, they'll
get to the point where you've gotto they'll have little dead spots in the
center and then you just you know, just take those out and just take
the bad parts out and then yougot a lot of good babies to share.

(15:00):
But those are doing well. Mylavender time again because of the rain
and you know, the spottiness andheavy shout, you know, heavy rain
and then no rain isn't doing sowell. But I think when you stick
with the base varieties, you knowwhat we call the mother plants, you're
always going to do pretty well.So they're doing very well. Now you're
you're talking about horehound and I havenever grown horehound before, and I'm sure

(15:24):
a lot of folks haven't. Whatare you doing with that right now?
Well, it's a perennial and it'swhen you think of cough drops and cough
medicines, especially the natural ones,horehound will be in there. It's great
for coughing, but it's really reallya bitter flavor. You can't hardly even
make a tea or you know,a pincture out of it. So I

(15:46):
make horehound candy and I basically cookthe leaves up and make an infusion,
and then you cook that the infusionwith some water and sugar and corn syrup,
and you make like you cook itto the sucker, you know,
the hard candy stage, and thenyou've got little hard crack stage, and
then you've got little cough drops forwinter or whenever. It's really very healthy,

(16:08):
and then the sugar and the cornsyrup sweetens it. And so it's
just a great way to use someof those weird herbs. And then you
were talking about you were excited becausethe dark cherries are now showing up that
the produce stands. Joe was excitedwhen he saw the dark cherries because again
the tub of cool whip on topof the dark cherries he absolutely loves.
But you're doing something a little bitspecial with those dark cherries. Oh,

(16:30):
you know, we shared this isone of our named the Fame recipes,
along with Nell's Pickles Cherry Bounce.Of course, it's it's a medicinal.
And you make it with cherries,dark cherries and whiskey and sugar, and
you gotta let it sit quite awhile, really wonderful. And by the
way, the wild cherries are broodingright now too, so my neighbor across

(16:53):
the road, Aaron, makes cherrybrandy with the wild cherry and we used
to eat those when we were little, when they would drop off the tree.
You know. Just but anything likethat, and make sure you know
what you're picking if it's wild.But the dark cherrys are really coming into
season now, so yeah, cherrybounce will be on the menu for sure.

(17:15):
And Joe is shaking his head.Yes, he's got his hand in
the air. Between that and lemoncello, you make him a happy camper.
And of course the tub a coolwhip. Yeah, on the side.
It doesn't take much to please him. Sometimes it does, but in
this case, no, that wouldmake him very, very happy. Rita
Hikenfeldt always a pleasure again. Herwebsite is about eating dot com. Are

(17:37):
you herbally experienced? If you're notgood, to our website and learn more
about it again about eating dot com. Rita Hikenfeldt always a pleasure. Tell
mister Hikenfeld, we said, alow I shall as soon as he wakes
from his deep state. There yougo, and you're fixing that hearty breakfast,
all right, quick breakfa come back. Phone lines are open for you.
Eight hundred two three two five fiveHere in the Garden with Ron Wilson