Episode Transcript
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Speaker 1 (00:34):
Eight hundred and eight two three eight two five five.
That is our number. Good morning, I am run Wilson,
your personally yard boy. Were talking about yardening and of course, uh,
Valentine's Day coming up this Friday is coming Friday, so
it was Valentine's weekend, kind of turning it into a
three day or if you want to be a really
really nice sweet tart and have a three day event.
But whenever we have a Valentine's Day coming up, of course,
(00:57):
it's always great to have the big Heart on with us.
Everybody loves her. It's time for our you urbly experience
with our ccp cmh Appalachian herbal scholar, maker of Strange
Love Potions and part time witch doctor.
Speaker 2 (01:12):
But a loving doctor. This week mister will.
Speaker 1 (01:14):
Absolutely author Local TV cooking and herbal Expert, the original
Barefoot Gardener, her website about eating dot com ladies and gentlemen,
the One the Only Rita, Nader Hike.
Speaker 3 (01:24):
And Feld.
Speaker 1 (01:31):
Easy Easy. They're lined up out the hallway today. Can't
wait to hear from you. I thought of you. I
thought I always come think of for you, and Gary
and Joe and all kinds of people when I'm reading stuff.
But I thought of you today because I was reading
somebody's that they were going over some gardening things that
don't you don't pay any attention to anymore, And this
(01:53):
one was just for you. You must plant your vegetables
and neat rose.
Speaker 2 (02:02):
How that wouldn't be for me maybe, mister Hikenfeld and
mister Wilson.
Speaker 1 (02:07):
Well, the point was you don't have to. Is that
if you're growing crops on a farm, it makes sense
to grow everything in tidy rose because you're using having
machinery to till so harveshire crops, et cetera, et cetera.
But in your own but in your own vegetable backyard garden,
you can decide to lay out in curvedness and however
you want your rose to go, because it's your personal garden,
(02:30):
you know.
Speaker 2 (02:31):
And that's true. And the rose you just have a
hoe or a road to till or so. Yeah, it
makes it more interesting. But I do try to make
my rose straight. We've gone over this lots of times.
I just yeah, geographically i'm challenged, and straight line I'm challenged.
But my garden always does very well.
Speaker 1 (02:52):
Yes, yes, no matter whether it's cricket or straight, it
doesn't matter.
Speaker 2 (02:56):
Yes.
Speaker 1 (02:57):
Have you smelled any skunks in your area so far?
Speaker 2 (03:00):
No? No, we've been getting a lot of bowls airing.
My neighbor across the street her cat caught it looks
like a bowl, but it had Really I should have
sent you a picture, Keith, almost like a beaver, but
it was a I think it was a bold. But no,
we have not smelled any skunks. Are they coming out
of hiding?
Speaker 4 (03:20):
Oh?
Speaker 1 (03:20):
Yeah, Valentine's Day, is it? That's why it's a meeting season.
Speaker 2 (03:24):
Oh I didn't know that.
Speaker 1 (03:26):
Well, sure, that's why Peppy leapew was always on the Valentine's.
Speaker 4 (03:29):
Cards all that.
Speaker 2 (03:32):
How did I miss that?
Speaker 1 (03:33):
How did you miss that? Come on, yeah, I think
I had twice. I have smelled a couple. I actually
had an email from Bob down in Louisiana who said,
we're seeing them everywhere. They've been run over everywhere last
month or so in Louisiana, So there are a couple
weeks early down there. But yeah, for the most part,
it's amazing. Just all of a sudden, you start to
smell those skunks everywhere because they're out looking for love
(03:55):
in all the wrong places.
Speaker 2 (03:57):
Well, I hope they find a bit not on my
little of heaven.
Speaker 1 (04:01):
Uh yeah, especially yeah, if you're out walking, well you
don't have a dog out letting the chickens out early
in the morning or whatever. Oh yeah, don't don't want
to surprise him. Do you by chance to get seed
Savers Exchange newsletters?
Speaker 2 (04:15):
I don't get their newsletter, but I believe they have
what you know, their their catalog. I guess, yeah, that's.
Speaker 1 (04:23):
A great one. They had that this week. It was
what's your heirloom tomato name? No kidding, So I put
in the things for you, and you are your tomato.
If you had an heirloom tomato would be Grandma Hikingfeld's
flavor steak butte.
Speaker 2 (04:46):
What a long name, probably taller than I am in
the garden. If I have signed, No.
Speaker 1 (04:50):
It's actually it would be a determinant. It would be
a small one. Oh okay, Grandpa Wilson's ravishing globemaster.
Speaker 2 (04:58):
Now that sounds ravishing. So there they are just read
regular one.
Speaker 1 (05:04):
It's just yours. It's if you had one, that's what
yours would be called.
Speaker 2 (05:08):
Oh, I see, so you can devise.
Speaker 1 (05:10):
You put your age and your name and your last
name and your initials and all that kind of stuff
in there, and then it tells you what it would be,
you know, like you know, like what your bar name
would be, you know, if you're a bar dancer and
all that. You know.
Speaker 2 (05:21):
Oh yeah, interesting, a bar.
Speaker 1 (05:23):
Singer like you always wanted to be.
Speaker 2 (05:26):
Yes in my other life hitting on a piano.
Speaker 4 (05:29):
Yes.
Speaker 1 (05:29):
Talking with Rina Ikenfeld. Her website is about eating dot com.
The recipe this week, which is on our website at
Ryan Wilson online dot com. Uh, it's a cheeseburger pizza
for the Big Game tomorrow happens to be the National
Pizza Day. Also, isn't that interesting?
Speaker 2 (05:46):
I had heard that, and you know, I was torn
between doing something for Valentine's Day or Super Bowl, So
I thought we'll go with super Bowl because we're going
to be talking about a lovely Valentine's so and you've
got it both covered.
Speaker 1 (06:02):
Like I told Joe, you could take this recipe and
make a hard shaped pie crust pizza pie crust.
Speaker 2 (06:07):
Yeah, you could, Yeah it Valentine's.
Speaker 1 (06:10):
Day if you wanted to do it that way. And
I had read through this, but I forgot because I
was asking Joe, remember when Rita did that thing with
the tartar sauce on the well, that's what this is.
Speaker 2 (06:19):
It's the Big Boy Pizza another name. You know how
trends go. But yeah, and it's delicious. We put it
on the grill sometimes, but basically you just put it
in the oven. The recipes on both of our sides.
It's just got all the good cheeseburger ingredients, beef, garlic,
pizza shell instead of a bun, and tartar sauce of course,
(06:43):
and cheese and lettuce and little dill pickles finely chopped.
It's really really delicious and it's good even at root temperature.
So something fun for the game.
Speaker 1 (06:52):
And if you're local you can still use Fresh's tartar
sauce on there.
Speaker 2 (06:56):
I know going to be able to get that.
Speaker 1 (06:59):
Yeah, how bad that? I bet that that.
Speaker 2 (07:00):
Keeps going, you think, because I've been trying to clone
it and I'm pretty close, but haven't gotten that mysterious flavor.
But it's it's quite popular and it's good on French
fries and everything, not just the regular part aslut.
Speaker 1 (07:15):
Now Dan and I are hunger and heck mm frish
is tartar sauce. Talking with Reno hiking fouled. Of course,
the recipe you can find it on our website at
wrong Listen online dot com. Last week was the game
Day baked onion dip. So you got two things here
that you could do for the big game tomorrow, the
the baked onion dip and the pizza. And by the way,
(07:35):
of course, that recipe came from Dixondale Onion Farm. They're
a newsletter. We got Bruce Fraser coming on after you
to talk about how to grow onions.
Speaker 2 (07:45):
You know, I heard that and that onion dip. Just
the picture of it made me really really hungry. And
so he grows thousands of onions. How interesting. And you
know onions talk about Valentine's Day and love and heart
that one of the best things for your heart ever
is to eat onions. So you've got all the bases
covered this week, mister Wilson.
Speaker 1 (08:06):
And your best chances of getting a kiss and all
of that is making sure that the person you're gonna
be kissing is also eating onions.
Speaker 2 (08:13):
True, very true.
Speaker 1 (08:14):
So you know our garlic whatever you happen to be
eating as.
Speaker 2 (08:17):
Well, probably both around.
Speaker 1 (08:20):
Here, yeah, yeah, probably. So talking with Rita Hikenfeld again,
her website is about eating dot com. Be sure and
check it out. So we went through the recipe and
obviously not a whole lot going on in the garden yet,
although Matt gave us an update in his garden already
starting to see he said, as garlic's probably tallerant has
ever been this time of the year. But seeing those
(08:41):
bulbs starting to pop up and things like that, they
just know snow goes away. They know it's right around
the corner. But we ask Rita to take a look
at maybe some of the love herbs that are out there,
because now we're gonna have Rita feature an herb every
other week. Talk about that. And of course the one
you picked to feature the most is one of my
favorites as well.
Speaker 2 (09:02):
Loveage. And you know when you and I do presentations,
then we have that the herb Loveage on the table.
You're always nibbling on the leaves, so I guess that
makes you lovable. But yeah, Loveage, and it's it's very
closely related to Celery, although Celery is a biennial and
Celery is what you find in the stores, of course,
but Loveage it looks I always say it looks like Celery.
(09:26):
On steroids, and it's a perennial and it's it's really
really easy to grow, really pretty. It gets quite tall
in my garden, oh gosh, about four feet or so.
And the tastes is strong like celery, mister Wilson, but
to me, it's a little spicier. It tastes a little
bit like an To me, it has a little bit
of a licorice flavor. But really easy to grow, a
(09:49):
nice A couple of leaves will pop, you know, flavor
a whole pot of stew. And you can dry the leaves,
you can dry the stems. You can just a very
old fashioned, wonderful herb to grow in the garden or
even in a pot. How about that.
Speaker 1 (10:04):
You can always tell if I'm standing in the herb
section at the garden center, I'm always standing close to
the lovage.
Speaker 2 (10:10):
Yes, you are.
Speaker 1 (10:13):
Picking a piece off and eating it, and then somebody
goes to buy and goes, how come on, only three
stocks on this one because Ron Wilson was standing here
eating the lovage. But you know, so, what is the
history behind lovage?
Speaker 2 (10:25):
Oh as far as being the word lovage, Yeah, well
let's start way way way back. The Greeks and the
Romans used this herb as a seasoning first of all,
and then some medicine because it's a good digestive and
if you choose the leaves, it will help your digestion,
and also you can make a tonic tea. And the
(10:45):
monks in the Middle Ages grew lovage a lot in
their medicinal gardens for that purpose. But as far as
the herb of love, I always say, even the name
is telling because love age symbolizes the strength of love
and during relationships, and you know, I have to think
of you and me and during relationships in a friendship way,
(11:06):
because we have been friends for decades, so that's probably
why we both love loveage.
Speaker 1 (11:12):
And of course is mister Hikenfeld like lovage.
Speaker 2 (11:15):
You know, I'll put it in soups and stews, and
he wouldn't chew on the leaves. Normal if I put
one of the hollow stems in a bloody marry, he
might with fa yes, But yeah, I make lots of
potions for him. You know that he just doesn't know it.
So lovage is one of the ones. And you know
it's supposed to be a good or for reproductive health,
(11:37):
So there you go. You think of love and little ones.
It fits right in, don't you think I.
Speaker 1 (11:43):
Would imagine that there's a lot of people rushing out
right now to see if their local garden center has
any lovage on hand.
Speaker 2 (11:49):
Well, again, very easy to grow, it's and it's pretty
and it's a pollinator magnet too. The flowers are like
humbels and it's just beautiful yellow, little tiny flower. So yeah,
it's got a good reputation as an aprodisiac.
Speaker 1 (12:05):
And back in that's not why I stand there and
eat it all the time.
Speaker 2 (12:10):
Well, you're lovable, but you are good, you know what.
It's a good marketing ploy as well. They're eating it
and they're like, gotta have Yeah.
Speaker 1 (12:17):
I have easy eating on that. I gotta have that stuff.
Talking with Rita Hikenfelder website is about eating dot com
love each is our herb of the week, so be
sure and check that out as well.
Speaker 2 (12:27):
Uh.
Speaker 1 (12:27):
And it is very easy to grow and I love
chewing on it. And it tastes like celery on steroids,
no doubt about it. But comes back every year and
it's always gives you that source. If you're like to
cook with celar, use a lot of celery and if
you didn't catch what Rita said, the older stems hollow
out and you can use them as a straw in
your bloody Mary. Right quick break, We come back more
(12:49):
with Rita hiking. We'll talk more about those love herbs
because it is Valentine's Day week. Here in the garden
with Ron Wilson, how is your garden growing?
Speaker 5 (12:59):
Cal Roden at one eight hundred eighty two three talk
you are listening to in the Garden with Ron Wilson.
Speaker 3 (13:22):
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Speaker 1 (16:11):
Talking your ardening with Rita hiking Felt her website about
eating dot com. Lovage is our herb of the week,
and rightfully so because it is Valentine's Day week coming
up and it's a great There's one of my favorite herbs.
Perennial comes back every year. Beautiful plant and tastes like
steril celery on steroids. I like eating it when it's
(16:32):
really young, very tender. But yeah, check it out and
you can use it for cooking and like we mentioned earlier,
it hollows out and the stems due and you can
put it in your bloody mary as well. Some other
ones that fall into the love category. Why is chocolate
such a big thing with Valentine's Day because well, because
(16:52):
everybody likes.
Speaker 2 (16:52):
Chocolate, well most people do. But here's the thing about chocolate,
especially like dark chocolate. It contains some chemicals that here's
what I have researched and found. Well we all knew it,
but I'm going to put it into good words. They
chocolate can create feelings of pleasure and euphoria, and because
(17:13):
of that, it's associated with love. But it also contains
slavenoids the dark chocolate, mister Wilson, and antioxidants. So what
does that do? That helps up our blood vessel function,
It reduces inflammation, and it may even lower blood pressure
and cholesterol levels. But basically dark chocolate. You always think
(17:35):
of beans as being good for you. I think of
chocolate as a bean, coffee as a bean. So dark
chocolate is good and very much associated with Valentine's Day,
along with roses.
Speaker 1 (17:49):
Why would I think, now we were talking about, you know, herbs,
why would roses be in that category?
Speaker 2 (17:55):
Well, you know herbs. The definition of herbs in my
world is any useful place, And of course roses you
think of the symbol of love and romance. I mean,
if you get a dozen roses. Have you ever gotten
roses for Valentine's Day?
Speaker 1 (18:08):
No, I have not.
Speaker 2 (18:09):
Have you ever given roses?
Speaker 1 (18:11):
Yes, but you know what, my sweet Tart would prefer
to have carnations and other iris and things like that
versus roses.
Speaker 2 (18:19):
Well, then you're sweet Tart. By the way, I think
you penned that name sweet Tart. Yes, missus Wilson. Then
you make sure you get her what she likes. But
the roses they used to well they're still very special.
They used to be very, very expensive. But through history,
here's what happened Cleopatra. She actually, mister Wilson scattered rose
(18:41):
petals on the floor to seduce Mark Antony. And you
know even today some people they'll scatter petals around on
the floor, the bedspread, or in the bath, like if
you take a nice warm bath. And I have done that,
put rose petals in the bathtub, but could not or
mister I can call him, because all he said was
(19:04):
it's gonna clog up the drain.
Speaker 1 (19:07):
I felt, yeah, he is, you know what, and you're
not making that. I can see him saying that, truthfully,
nicest guy in the world, but I guess, uh reata,
that's going to stop up the toil or the drain, Yeah.
Speaker 2 (19:21):
The drain. Yeah. I couldn't lure him in the tub,
could not. That's always said was of.
Speaker 1 (19:25):
Course he's a tall man. Does he fit in there?
Speaker 2 (19:28):
Uh? Yes, but yes, I.
Speaker 1 (19:31):
Don't want to know. I don't I don't want to know.
Speaker 6 (19:33):
You don't want to go by the way.
Speaker 1 (19:35):
Rose Rose was the herb of the year in twenty twelve.
Speaker 2 (19:39):
I know, and you know Cama Mile. Isn't that the
over of the year this year?
Speaker 3 (19:44):
Ummm?
Speaker 2 (19:46):
Or what was that? No? No, that was a few
years ago. I forget see that.
Speaker 1 (19:49):
Yes it is cama Mile, yeh, it is. It's the
twenty twenty five.
Speaker 2 (19:52):
Yeah, oh okay, well then my memory serves me right.
That's a lovely herb as well. But there's another that
I always associate with love and you know this, it's lavender.
It's got, you know, that wonderful scent, and it's calming,
and I just think it just sort of inspires affection.
And as far as devotion, lavender is the herb that
(20:15):
calls for devotion as well. So lots of fun different herbs. Ginger,
do you think that that kicks up the body?
Speaker 1 (20:22):
Did you try the lavender with the rose petals I.
Speaker 5 (20:25):
Did I have still didn't work.
Speaker 2 (20:27):
I had all? No, no, no, it was colorful. Give
you that.
Speaker 1 (20:30):
Rita Hikefeld always a pleasure again. Her website is about
eating dot com. Have a great Valentine's Day.
Speaker 2 (20:36):
I will you too, mister will take care.
Speaker 1 (20:38):
Coming up next. Bruce Frasier, dixon Dale Farms. Here in
the Garden with Ron Wilson, Green tomb.
Speaker 5 (20:45):
Or not Ron can help and one eight hundred and
eighty two three talk This says in the Garden with
Ron Wilson.
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Speaker 1 (22:45):
Talking your Ardening at eight hundred eight two three eight
two five five and I'm always excited I have this
young man on our show because he knows more about
onions than anybody I know is when it comes to
growing onions. They're from Dixondale Farms. You hear me talk
about them all the time. To go to their website
Dixondale Farms dot com for great information, get one of
their catalogs, sign up for the Onion there's their web there,
(23:09):
what is it the onion Patch, their newsletter, all kinds
of great recipes and information on there as well. I'm
telling you if you've had trouble growing onions or want
to be better at it. These folks will walk you
through it. And joining us this morning is the man
that makes it all happen, at least he says that,
when it's actually his wife, Genie that makes it all happen.
But anyway, Bruce Frasier from Dixondale Farms, Good morning.
Speaker 4 (23:31):
Good morning.
Speaker 1 (23:32):
How are you, sir?
Speaker 4 (23:33):
Doing great? Good at a warmer than y'all are?
Speaker 1 (23:36):
Yeah, a little bit. How's the weather been out in
Texas so far?
Speaker 4 (23:39):
This warner?
Speaker 6 (23:41):
Well, the other day we're the higher the nation at
ninety three degrees geez.
Speaker 4 (23:45):
I think the.
Speaker 6 (23:46):
Low was in Montana like minus twenty five, so there
was like one hundred and eighteen degree variants. And you know,
we're right down on the Mexican border, so winter time, yeah,
we really. We go from summer to we have a
few weeks of spring and then back to summer.
Speaker 1 (24:07):
So ninety degrees is spring weather.
Speaker 4 (24:11):
That's spring weather.
Speaker 1 (24:12):
Oh my gosh, wow, that's crazy. But it's great weather
and great soil for growing onions.
Speaker 4 (24:19):
Yeah, that's the reason.
Speaker 6 (24:21):
I guess we've been around now one hundred and twelve
years here in Parisa Springs, Texas, and it's the ideal
location for growing onion transplants, the onions also. But the
tea is our weather is so predictable that we can
plants seed at a certain date and September till December
(24:45):
and it'll be ready exactly within the week that we
expect those certain plants to be ready for shipment.
Speaker 1 (24:54):
Wow, that's crazy. Talking with Bruce Fraser from Dixondale Farms again,
you hear we talk about them all the time their
website Dick and Dale Farms dot com. So folks understand
what we're talking about here as far as growing onions.
Obviously you grow mature onions as well, but we're talking
about the onion plants that we as gardeners would be
buying to plant in our gardens in the springtime. That's
(25:15):
what you grow and supply folks all around the United
States with their plants via mail order, obviously, but that's
your How many how many the onion plants do you do?
You guess that you grow every year?
Speaker 4 (25:30):
I grow about nine hundred million.
Speaker 1 (25:32):
Nine hundred million, all right.
Speaker 6 (25:36):
Yeah, we harvest anywhere from five to six million plants today.
Speaker 1 (25:42):
How do you sow this sea? I mean, that seed
is so small and I'm looking you know, you look
at pictures of your farm and it's just you know,
these roads go on forever. How I mean, obviously you
have equipment that does that. They can sort out that
small seed and get those plants. Yeah, it's crazy.
Speaker 6 (25:59):
You know, think about onions. Say they're about one hundred
thousand onion seeds and a pound, and we plant about
thirty pounds of seed to the acre. And compare that
to what you plant if you were direct seeding to
make the bulbs themselves, it's only about a pound to
(26:23):
a pound and a half tacre. So we're planting almost
thirty times the I guess intensity compared to what you
plant to grow bowl of onions.
Speaker 1 (26:33):
Wow. And so you plant those obviously to harvest, package up,
and then mail out the folks depending on where they live,
and you guys do all that homework for everybody depending
on where you live. You ship those out just in
time for their particular planting season.
Speaker 6 (26:51):
Right, and you know there's some people that may grow
them in hoop houses or greenhouses. So what we have
is a zip code chart with the first three digits
use zip code and it will give you the date
that we recommend, the week that we recommend you plant onions. Now,
the way I formulated that is that week is actually
(27:14):
six weeks prior to your last average frost state. You know,
onions are pretty tough. They can handle down to almost
single digits. Uh So they that gives them a chance
for that first six weeks before you're over your frost
date to establish the root system and then be ready
(27:35):
to take off once it warms up.
Speaker 1 (27:37):
So, so tell and we're talking with Bruce Bruce Frasier
from Dixondale Farms. Again it's Dixondale Farms dot com. So
when I'm when I when I go to the to
the garden center and I look, and of course they
do have packs of onion seeds that are on the racks.
But then they have onion sets. They have onion bulbs
that have no growth coming out of them, and then
(27:58):
they have onion plants that have that they obviously be
coming from like you, that have already started to grow.
What's the difference between the ones that are just the
bulbs and the ones that are already growing.
Speaker 6 (28:12):
Okay, so seed first of all, are the problem with
seeds is that the soil needs to be warm enough
to germinate and Basically, by the time you can plant seeds,
you can plant transplants and the onions grow the tops
and then based on day length hours and heat units
(28:34):
that's acquired, then it transfers the carbohydrates and the leaves
down to the bulb of the onion. So the transplants
are going to give you like a four leaf head start.
So the perfect onion has thirteen rings, which means thirteen leaves, right,
so you have a better chance of making bigger onions
(28:55):
for transplants. Sets or last year's onions. They're harvested growing
areas for sets pretty much in Indiana that's one of
the largest areas. And they're because they storm all winter long.
They're all long day varieties and there's not that many
varieties available in sets. But you can't you can't plant
(29:19):
sets down in the South because we never reached the
dai length dowers for a long day onion to bulb,
so you can make green onions out of them, they
they won't. So but sets, you know, because there's such
large bulbs you'll have you'll have good germination.
Speaker 4 (29:35):
Ring with it. Sure.
Speaker 1 (29:37):
And and when I plant onion sets, which is the
ball that we're talking about, don't you find most people
probably grow those just for a green.
Speaker 4 (29:45):
Onion, that's right.
Speaker 1 (29:47):
Yeah, So and the ball that I see on there
actually kind of disappears, doesn't it, And then then kind
of the green onion kind of reforms, and then that's
when we harvest that.
Speaker 4 (29:57):
That's correct.
Speaker 1 (29:58):
Okay, talking with Bruce Fraser. And again I don't know
if you caught that or not, but how many leaves
do you want on top of your the perfect onion?
Speaker 4 (30:06):
Thirteen thirteen one? Please send a picture to us.
Speaker 1 (30:11):
Thirteen. Yeah, that's that's the perfect onion. And I think
about it. If you're an onion grower, you know, sometimes
you're harvesting those green onions, they've got like three leaves
on the top. Uh, think about thirteen leaves on the top,
and each leaf represents a ring of the onion.
Speaker 4 (30:28):
That's exactly right.
Speaker 6 (30:30):
So I mean thirty They shoot a leaf about every ten.
Speaker 4 (30:35):
Days to two weeks, So you think about it.
Speaker 6 (30:38):
If you've got nine times two weeks, that's eighteen weeks.
And by then you're into different daily and dollars. So
all onions will bold in the United States by June.
Start the bowling process by June. The twenty first, which
is you know, the longest day of the year. After
that point right day, it's going to decrease.
Speaker 1 (31:01):
Talking with the Bruce Frasier. And again if you've never
grown onions before, there are short day, intermediate day, long
day varieties depending on where you live. Long day varieties
are usually what about the Midwest and North, and then
of course you got the intermediate which is across the Midwest,
and the short day would be all the South. And
(31:21):
they are there any varieties that actually growing, all three
of them that we all can grow besides just green onions.
Speaker 6 (31:28):
No, No, if you've grant a long day onion in
the South, you'll just ill top and top and never bolt. Firstly,
if you plan a short day onion in the North,
by the time you plan them and within maybe six weeks,
it's going to reach the Dailians requirement. So it's going
(31:51):
to start the bowling process and you're going to get
a pin plunging ball or maybe you know, golf ball
or something due size is not going.
Speaker 4 (32:01):
To be there.
Speaker 6 (32:01):
But you know, I mean, they're if I guess, really
the one variety or the varieties that are most flexible
or the intermediate days. So we have variety called candy,
we have grape candy, and we have Superstar. Those are
three intermediate day varieties and they're there are I guess,
the most adaptable to a twelve regions of the country.
Speaker 1 (32:24):
Well, Bruce Fraser, I know you've tasted probably every onion
that's out there that's available. If Bruce Fraser could pick
one onion that is absolutely the sweetest, best tasting peeling
and you eat like an apple onion, which one would
you pick?
Speaker 6 (32:39):
Well, I'd say I have to say maybe that I'm
sort of prejudiced by the ten fifteen lie, which is
the Texas Super Sweet, and that's variety we grow down
in South Texas. Uh. But you know the the yellow Granex,
which is the Videlia onion. I can't knock my Videlia
farmers because people don't know that's a lot of the
(33:01):
bide unions start them out form.
Speaker 4 (33:04):
We send the transplants to Vidi.
Speaker 6 (33:07):
But you know, the candy, we're a little too far
south to grow it. But gosh, our customers it's writing
about how sweet it is.
Speaker 1 (33:17):
I was gonna say, you hear a lot about that
one as well. Talking with Bruce Fraser again, he's he's
one that makes everything happen at Dixondale Farms. Their website
is Dixondale Farms dot com. Be sure and check it out,
sign up for their website or their newsletter. It's absolutely outstanding.
Matter of fact, I just will take a break. I
got more questions for you. I wanted you to know.
We posted your baked onion dip recipe on our website
last week. Got a ton of hits on that. Everybody
(33:39):
liked that one. Getting ready for Super Bowl.
Speaker 4 (33:42):
Absolutely, eat more onions, Eat more onions.
Speaker 1 (33:45):
You got it. We'll take a quick break. We come
back more with Bruce Fraser from Dixondale Farms. Here in
the Garden with Ron Wilson.
Speaker 5 (33:52):
Landscaping made easier with your personal yard boy. He's hit
in the garden and he's Ron Wilson.
Speaker 3 (34:15):
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(34:38):
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Speaker 1 (35:45):
Welcome back. You're in the garden with Ron Wilson Bruce
Fraser with us this morning. Always have fun having mister
Fraser on from Dixondale Farms. They grow onions. They grow
lots of other things as well, trust me, but they
grow lots of onions and can supply you with your
onion sets. Your onion plants, h for spring planning, and
of course all the great information. Go to their website,
sign up for their near newsletter, get their catalog. The
(36:08):
catalogs is absolutely wonderful to read through all kinds of
great information. As a matter of fact, they'll help walk
you through being successful in growing onions. And if you
still have questions, you can you can email them. You
go to dixon Dale Farms and they can help you
out as well. I got a quick question away from
the onions, real quick. Of course, you're a former world
champion bull rider. What do you think of the PBR
(36:29):
team series?
Speaker 4 (36:31):
There are a lot better shape than we were. You know,
I'm actually sitting here.
Speaker 6 (36:37):
I had my hip replace about three weeks go, my
second hip replace, and my doctor says, you know, the.
Speaker 4 (36:43):
Problem is you rode too many bulls. And I said, no,
the problem was I got bucked off.
Speaker 6 (36:50):
I mean that's bull riding with something of it. The
good news was I was a good dnswer. So he
answered to the rodeo, it's always to dance, and that's how
I've met my life and that's how I ended up
the Dixondale Forms.
Speaker 1 (37:04):
I was gonna say, yeah, that you rode those bulls
until one time, until once this beautiful cowgirl came along
and the rest is history, and then you went for
you riding bulls. Well, I was just curious what you
thought about the team series, having team members and coaches
and all that kind of stuff. I mean, watching it's
a little bit different too when you I love watching
it on TV, you know, because of the teams and
(37:24):
all that. But pretty interesting.
Speaker 2 (37:27):
Yeah.
Speaker 6 (37:27):
I think one thing I noticed is that the bulls
are as mean as they used to be. I mean,
when they buck off the rider, they immediately stop and
go back in. Whether you don't have to worry about
getting hooked or stopped on right, But as much as
we did.
Speaker 1 (37:42):
You know what, you're right, it seems like, yeah, many
years ago, was like those bulls came after you once
they got off.
Speaker 4 (37:49):
I broke my.
Speaker 6 (37:51):
Collar bones, you know, the scarves all over my face
and stuff. So I got the scars to prove it.
Speaker 1 (38:00):
Was there that one bull out there through all your
writing experience that you just couldn't handle.
Speaker 6 (38:08):
H Yeah, Yeah, it's several of them. I probably should
have just turned them out and not gone on them
because they were mean. They were gonna cook you they're
gonna throw you down whatever, and uh uh a lot
of them to w is one I remember was.
Speaker 4 (38:24):
A tough little of rascal.
Speaker 1 (38:25):
What was what was the name?
Speaker 4 (38:28):
Wu w?
Speaker 1 (38:30):
Yeah, I love it talking with Bruce Fraser, and that's
why it's so much fun talking with him. He's a
he's a president of Dixondale Farms. They grow onions and
lots of other things as well. And of course if
you're interested in growing onions in your garden, your raised
bed containers, they all work in all those different areas.
They've got all the great information and the onion plants
for you as well. Go to the website as Dixondale
(38:51):
Farms dot com so as we you know, if somebody's
listening today and they say, okay, give me a few
key pointers when it comes to be successful, well, being
successful growing these onions in my garden, give me a
few key pointers. And let me ask you one thing
before you get started. Is it better having a designated
area for growing your onions rather than just kind of
(39:12):
growing them in a garden in general? Is it better
to actually set up up an area aside and treat
that a little differently.
Speaker 6 (39:20):
Well, the location is important because you want to have
as much sun as possible, and you want to have
good drainage. Onions, I say, they don't like to keep
their feet wet, so the only reason they want to
take up water is to take up nutrients. So you
water them heavily and let them take up the nutrients,
(39:41):
and then they take those nutrients, transfer them to carbohydrates,
send them up to the leaf, and then they want
to go back and get another drink and.
Speaker 4 (39:51):
Go through the process again.
Speaker 6 (39:52):
If you keep them wet all the time, those solid
the carbohydrates are going up to leaf can create solid fiber,
and so the plant can.
Speaker 4 (40:03):
Be stunted and weak. So drainage is important.
Speaker 6 (40:09):
You don't want to get you want to be able
to if you get a bunch of rain, for the
water to run out of your field.
Speaker 1 (40:16):
So you know. So, is there an important time at
the beginning or the end that's most important for sufficient
moisture in the ground or is that pretty much consistent
from the beginning to the end?
Speaker 6 (40:27):
Well, actually it's about Initially it takes probably two to
three inches of water to get them rooted in, and
then it stays about that rate. But once the onion
starts bulbing, and you'll see it coming up above the ground.
Speaker 4 (40:43):
That's when the water contents.
Speaker 6 (40:45):
It's most important because it's going to fill up that
self structure.
Speaker 4 (40:49):
You know.
Speaker 6 (40:50):
It's so a sweet onion. What makes an onion sweet
is how much water is in it. It makes an
onion rod, it's how much water is in it. So
you can't really have it both ways. So if you're
growing sweet onions, you want to increase the water when
the boating process. If you're going to grow storage onions
for later use, you don't want to water them as
(41:11):
much as what's your water to your sleep varieties?
Speaker 1 (41:13):
Got it, and it makes a lot of sense. Talking
with Bruce Frasier Dixondale Farms their website again Dixondale Farms
dot com. One last question for you because we're running
out of time. I always have so many questions for you.
Speaker 5 (41:24):
Uh.
Speaker 1 (41:25):
Sometimes it's a little confusing to folks, especially the first
time you're growing onions. How do I know when it's
time to harvest my onions?
Speaker 6 (41:32):
Well, the onions send the carbohydrates, you know, the leaves,
and then when the transfer of the carbohydrates down to
the bulb starts, that top will be once it transfers.
All the top is so much weight the neck can
no longer support the top, so the top falls over
(41:52):
and that's when you can harvest. And so when you
see it makes yeah, you want to look at You
got to remove it from the soil. It's connected to water.
It won't be properly cured. You wanted to get that
outside layer of skin crackly and dried. And then third
and most important is right there at the neck. You
want to brim the tops of the onions. When you
(42:15):
run your thumb and forefinger at the base of the neck,
you don't kill any moisture. That will give you a
good sealed off neck and keep the onions from sprouting
or maybe decayne because air is getting down into the bold.
Speaker 1 (42:28):
Good good info. Now what happens when I have an
onion ball that sends up a flower stock.
Speaker 6 (42:34):
Well, if they initially show up and the real small,
you can just pinch them off because once that onion
shoots a seed stem, then it's not going to shoot
anymore leaves.
Speaker 4 (42:46):
And that's usually about the eighth or ninth leaves that happens.
So you'll limit your damage by turning that off.
Speaker 1 (42:52):
So when I pinched the flower off, or pinch out
the whole leaf. Just pinch the flour off, Just pinch
the flour off. Bruce Frasier. It's always fun, always a
pleasure talking with you about onions again. Go to their
website Dixondale Farms dot com. Sign up for get their catalog,
sign up for the newsletter. Great recipes. He cooks them all,
he does them all, so you know they've gotta be good.
(43:13):
Mister Fraser, good luck. Will you recovery on that hip
replacement and we will talk to you soon. Thank you, sir,
All right, take care Bruce Fraser again, Dixondale Farms, Dixondale
Farms dot com. What do you say? Nine hundred million
onion plants take so every year? Holy sh moldies, quick break,
we come back phone lines. We're open for you at
(43:33):
eight hundred eight two three eight two five five. Here
in the garden with Ron Wilson.
Speaker 5 (43:46):
Landscaping made easier with your personal yard boy. He's hitting
the gardens and he's Ron Wilson.
Speaker 2 (44:01):
They that they have the need. Cle
Eight hundred and eight two three eight two five five.
That is our number. Good morning, I am run Wilson,
your personally yard boy. Were talking about yardening and of course, uh,
Valentine's Day coming up this Friday is coming Friday, so
it was Valentine's weekend, kind of turning it into a
three day or if you want to be a really
really nice sweet tart and have a three day event.
But whenever we have a Valentine's Day coming up, of course,
(00:57):
it's always great to have the big Heart on with us.
Everybody loves her. It's time for our you urbly experience
with our ccp cmh Appalachian herbal scholar, maker of Strange
Love Potions and part time witch doctor.
Speaker 2 (01:12):
But a loving doctor. This week mister will.
Speaker 1 (01:14):
Absolutely author Local TV cooking and herbal Expert, the original
Barefoot Gardener, her website about eating dot com ladies and gentlemen,
the One the Only Rita, Nader Hike.
Speaker 3 (01:24):
And Feld.
Speaker 1 (01:31):
Easy Easy. They're lined up out the hallway today. Can't
wait to hear from you. I thought of you. I
thought I always come think of for you, and Gary
and Joe and all kinds of people when I'm reading stuff.
But I thought of you today because I was reading
somebody's that they were going over some gardening things that
don't you don't pay any attention to anymore, And this
(01:53):
one was just for you. You must plant your vegetables
and neat rose.
Speaker 2 (02:02):
How that wouldn't be for me maybe, mister Hikenfeld and
mister Wilson.
Speaker 1 (02:07):
Well, the point was you don't have to. Is that
if you're growing crops on a farm, it makes sense
to grow everything in tidy rose because you're using having
machinery to till so harveshire crops, et cetera, et cetera.
But in your own but in your own vegetable backyard garden,
you can decide to lay out in curvedness and however
you want your rose to go, because it's your personal garden,
(02:30):
you know.
Speaker 2 (02:31):
And that's true. And the rose you just have a
hoe or a road to till or so. Yeah, it
makes it more interesting. But I do try to make
my rose straight. We've gone over this lots of times.
I just yeah, geographically i'm challenged, and straight line I'm challenged.
But my garden always does very well.
Speaker 1 (02:52):
Yes, yes, no matter whether it's cricket or straight, it
doesn't matter.
Speaker 2 (02:56):
Yes.
Speaker 1 (02:57):
Have you smelled any skunks in your area so far?
Speaker 2 (03:00):
No? No, we've been getting a lot of bowls airing.
My neighbor across the street her cat caught it looks
like a bowl, but it had Really I should have
sent you a picture, Keith, almost like a beaver, but
it was a I think it was a bold. But no,
we have not smelled any skunks. Are they coming out
of hiding?
Speaker 4 (03:20):
Oh?
Speaker 1 (03:20):
Yeah, Valentine's Day, is it? That's why it's a meeting season.
Speaker 2 (03:24):
Oh I didn't know that.
Speaker 1 (03:26):
Well, sure, that's why Peppy leapew was always on the Valentine's.
Speaker 4 (03:29):
Cards all that.
Speaker 2 (03:32):
How did I miss that?
Speaker 1 (03:33):
How did you miss that? Come on, yeah, I think
I had twice. I have smelled a couple. I actually
had an email from Bob down in Louisiana who said,
we're seeing them everywhere. They've been run over everywhere last
month or so in Louisiana, So there are a couple
weeks early down there. But yeah, for the most part,
it's amazing. Just all of a sudden, you start to
smell those skunks everywhere because they're out looking for love
(03:55):
in all the wrong places.
Speaker 2 (03:57):
Well, I hope they find a bit not on my
little of heaven.
Speaker 1 (04:01):
Uh yeah, especially yeah, if you're out walking, well you
don't have a dog out letting the chickens out early
in the morning or whatever. Oh yeah, don't don't want
to surprise him. Do you by chance to get seed
Savers Exchange newsletters?
Speaker 2 (04:15):
I don't get their newsletter, but I believe they have
what you know, their their catalog. I guess, yeah, that's.
Speaker 1 (04:23):
A great one. They had that this week. It was
what's your heirloom tomato name? No kidding, So I put
in the things for you, and you are your tomato.
If you had an heirloom tomato would be Grandma Hikingfeld's
flavor steak butte.
Speaker 2 (04:46):
What a long name, probably taller than I am in
the garden. If I have signed, No.
Speaker 1 (04:50):
It's actually it would be a determinant. It would be
a small one. Oh okay, Grandpa Wilson's ravishing globemaster.
Speaker 2 (04:58):
Now that sounds ravishing. So there they are just read
regular one.
Speaker 1 (05:04):
It's just yours. It's if you had one, that's what
yours would be called.
Speaker 2 (05:08):
Oh, I see, so you can devise.
Speaker 1 (05:10):
You put your age and your name and your last
name and your initials and all that kind of stuff
in there, and then it tells you what it would be,
you know, like you know, like what your bar name
would be, you know, if you're a bar dancer and
all that. You know.
Speaker 2 (05:21):
Oh yeah, interesting, a bar.
Speaker 1 (05:23):
Singer like you always wanted to be.
Speaker 2 (05:26):
Yes in my other life hitting on a piano.
Speaker 4 (05:29):
Yes.
Speaker 1 (05:29):
Talking with Rina Ikenfeld. Her website is about eating dot com.
The recipe this week, which is on our website at
Ryan Wilson online dot com. Uh, it's a cheeseburger pizza
for the Big Game tomorrow happens to be the National
Pizza Day. Also, isn't that interesting?
Speaker 2 (05:46):
I had heard that, and you know, I was torn
between doing something for Valentine's Day or Super Bowl, So
I thought we'll go with super Bowl because we're going
to be talking about a lovely Valentine's so and you've
got it both covered.
Speaker 1 (06:02):
Like I told Joe, you could take this recipe and
make a hard shaped pie crust pizza pie crust.
Speaker 2 (06:07):
Yeah, you could, Yeah it Valentine's.
Speaker 1 (06:10):
Day if you wanted to do it that way. And
I had read through this, but I forgot because I
was asking Joe, remember when Rita did that thing with
the tartar sauce on the well, that's what this is.
Speaker 2 (06:19):
It's the Big Boy Pizza another name. You know how
trends go. But yeah, and it's delicious. We put it
on the grill sometimes, but basically you just put it
in the oven. The recipes on both of our sides.
It's just got all the good cheeseburger ingredients, beef, garlic,
pizza shell instead of a bun, and tartar sauce of course,
(06:43):
and cheese and lettuce and little dill pickles finely chopped.
It's really really delicious and it's good even at root temperature.
So something fun for the game.
Speaker 1 (06:52):
And if you're local you can still use Fresh's tartar
sauce on there.
Speaker 2 (06:56):
I know going to be able to get that.
Speaker 1 (06:59):
Yeah, how bad that? I bet that that.
Speaker 2 (07:00):
Keeps going, you think, because I've been trying to clone
it and I'm pretty close, but haven't gotten that mysterious flavor.
But it's it's quite popular and it's good on French
fries and everything, not just the regular part aslut.
Speaker 1 (07:15):
Now Dan and I are hunger and heck mm frish
is tartar sauce. Talking with Reno hiking fouled. Of course,
the recipe you can find it on our website at
wrong Listen online dot com. Last week was the game
Day baked onion dip. So you got two things here
that you could do for the big game tomorrow, the
the baked onion dip and the pizza. And by the way,
(07:35):
of course, that recipe came from Dixondale Onion Farm. They're
a newsletter. We got Bruce Fraser coming on after you
to talk about how to grow onions.
Speaker 2 (07:45):
You know, I heard that and that onion dip. Just
the picture of it made me really really hungry. And
so he grows thousands of onions. How interesting. And you
know onions talk about Valentine's Day and love and heart
that one of the best things for your heart ever
is to eat onions. So you've got all the bases
covered this week, mister Wilson.
Speaker 1 (08:06):
And your best chances of getting a kiss and all
of that is making sure that the person you're gonna
be kissing is also eating onions.
Speaker 2 (08:13):
True, very true.
Speaker 1 (08:14):
So you know our garlic whatever you happen to be
eating as.
Speaker 2 (08:17):
Well, probably both around.
Speaker 1 (08:20):
Here, yeah, yeah, probably. So talking with Rita Hikenfeld again,
her website is about eating dot com. Be sure and
check it out. So we went through the recipe and
obviously not a whole lot going on in the garden yet,
although Matt gave us an update in his garden already
starting to see he said, as garlic's probably tallerant has
ever been this time of the year. But seeing those
(08:41):
bulbs starting to pop up and things like that, they
just know snow goes away. They know it's right around
the corner. But we ask Rita to take a look
at maybe some of the love herbs that are out there,
because now we're gonna have Rita feature an herb every
other week. Talk about that. And of course the one
you picked to feature the most is one of my
favorites as well.
Speaker 2 (09:02):
Loveage. And you know when you and I do presentations,
then we have that the herb Loveage on the table.
You're always nibbling on the leaves, so I guess that
makes you lovable. But yeah, Loveage, and it's it's very
closely related to Celery, although Celery is a biennial and
Celery is what you find in the stores, of course,
but Loveage it looks I always say it looks like Celery.
(09:26):
On steroids, and it's a perennial and it's it's really
really easy to grow, really pretty. It gets quite tall
in my garden, oh gosh, about four feet or so.
And the tastes is strong like celery, mister Wilson, but
to me, it's a little spicier. It tastes a little
bit like an To me, it has a little bit
of a licorice flavor. But really easy to grow, a
(09:49):
nice A couple of leaves will pop, you know, flavor
a whole pot of stew. And you can dry the leaves,
you can dry the stems. You can just a very
old fashioned, wonderful herb to grow in the garden or
even in a pot. How about that.
Speaker 1 (10:04):
You can always tell if I'm standing in the herb
section at the garden center, I'm always standing close to
the lovage.
Speaker 2 (10:10):
Yes, you are.
Speaker 1 (10:13):
Picking a piece off and eating it, and then somebody
goes to buy and goes, how come on, only three
stocks on this one because Ron Wilson was standing here
eating the lovage. But you know, so, what is the
history behind lovage?
Speaker 2 (10:25):
Oh as far as being the word lovage, Yeah, well
let's start way way way back. The Greeks and the
Romans used this herb as a seasoning first of all,
and then some medicine because it's a good digestive and
if you choose the leaves, it will help your digestion,
and also you can make a tonic tea. And the
(10:45):
monks in the Middle Ages grew lovage a lot in
their medicinal gardens for that purpose. But as far as
the herb of love, I always say, even the name
is telling because love age symbolizes the strength of love
and during relationships, and you know, I have to think
of you and me and during relationships in a friendship way,
(11:06):
because we have been friends for decades, so that's probably
why we both love loveage.
Speaker 1 (11:12):
And of course is mister Hikenfeld like lovage.
Speaker 2 (11:15):
You know, I'll put it in soups and stews, and
he wouldn't chew on the leaves. Normal if I put
one of the hollow stems in a bloody marry, he
might with fa yes, But yeah, I make lots of
potions for him. You know that he just doesn't know it.
So lovage is one of the ones. And you know
it's supposed to be a good or for reproductive health,
(11:37):
So there you go. You think of love and little ones.
It fits right in, don't you think I.
Speaker 1 (11:43):
Would imagine that there's a lot of people rushing out
right now to see if their local garden center has
any lovage on hand.
Speaker 2 (11:49):
Well, again, very easy to grow, it's and it's pretty
and it's a pollinator magnet too. The flowers are like
humbels and it's just beautiful yellow, little tiny flower. So yeah,
it's got a good reputation as an aprodisiac.
Speaker 1 (12:05):
And back in that's not why I stand there and
eat it all the time.
Speaker 2 (12:10):
Well, you're lovable, but you are good, you know what.
It's a good marketing ploy as well. They're eating it
and they're like, gotta have Yeah.
Speaker 1 (12:17):
I have easy eating on that. I gotta have that stuff.
Talking with Rita Hikenfelder website is about eating dot com
love each is our herb of the week, so be
sure and check that out as well.
Speaker 2 (12:27):
Uh.
Speaker 1 (12:27):
And it is very easy to grow and I love
chewing on it. And it tastes like celery on steroids,
no doubt about it. But comes back every year and
it's always gives you that source. If you're like to
cook with celar, use a lot of celery and if
you didn't catch what Rita said, the older stems hollow
out and you can use them as a straw in
your bloody Mary. Right quick break, We come back more
(12:49):
with Rita hiking. We'll talk more about those love herbs
because it is Valentine's Day week. Here in the garden
with Ron Wilson, how is your garden growing?
Speaker 5 (12:59):
Cal Roden at one eight hundred eighty two three talk
you are listening to in the Garden with Ron Wilson.
Speaker 3 (13:22):
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Speaker 1 (16:11):
Talking your ardening with Rita hiking Felt her website about
eating dot com. Lovage is our herb of the week,
and rightfully so because it is Valentine's Day week coming
up and it's a great There's one of my favorite herbs.
Perennial comes back every year. Beautiful plant and tastes like
steril celery on steroids. I like eating it when it's
(16:32):
really young, very tender. But yeah, check it out and
you can use it for cooking and like we mentioned earlier,
it hollows out and the stems due and you can
put it in your bloody mary as well. Some other
ones that fall into the love category. Why is chocolate
such a big thing with Valentine's Day because well, because
(16:52):
everybody likes.
Speaker 2 (16:52):
Chocolate, well most people do. But here's the thing about chocolate,
especially like dark chocolate. It contains some chemicals that here's
what I have researched and found. Well we all knew it,
but I'm going to put it into good words. They
chocolate can create feelings of pleasure and euphoria, and because
(17:13):
of that, it's associated with love. But it also contains
slavenoids the dark chocolate, mister Wilson, and antioxidants. So what
does that do? That helps up our blood vessel function,
It reduces inflammation, and it may even lower blood pressure
and cholesterol levels. But basically dark chocolate. You always think
(17:35):
of beans as being good for you. I think of
chocolate as a bean, coffee as a bean. So dark
chocolate is good and very much associated with Valentine's Day,
along with roses.
Speaker 1 (17:49):
Why would I think, now we were talking about, you know, herbs,
why would roses be in that category?
Speaker 2 (17:55):
Well, you know herbs. The definition of herbs in my
world is any useful place, And of course roses you
think of the symbol of love and romance. I mean,
if you get a dozen roses. Have you ever gotten
roses for Valentine's Day?
Speaker 1 (18:08):
No, I have not.
Speaker 2 (18:09):
Have you ever given roses?
Speaker 1 (18:11):
Yes, but you know what, my sweet Tart would prefer
to have carnations and other iris and things like that
versus roses.
Speaker 2 (18:19):
Well, then you're sweet Tart. By the way, I think
you penned that name sweet Tart. Yes, missus Wilson. Then
you make sure you get her what she likes. But
the roses they used to well they're still very special.
They used to be very, very expensive. But through history,
here's what happened Cleopatra. She actually, mister Wilson scattered rose
(18:41):
petals on the floor to seduce Mark Antony. And you
know even today some people they'll scatter petals around on
the floor, the bedspread, or in the bath, like if
you take a nice warm bath. And I have done that,
put rose petals in the bathtub, but could not or
mister I can call him, because all he said was
(19:04):
it's gonna clog up the drain.
Speaker 1 (19:07):
I felt, yeah, he is, you know what, and you're
not making that. I can see him saying that, truthfully,
nicest guy in the world, but I guess, uh reata,
that's going to stop up the toil or the drain, Yeah.
Speaker 2 (19:21):
The drain. Yeah. I couldn't lure him in the tub,
could not. That's always said was of.
Speaker 1 (19:25):
Course he's a tall man. Does he fit in there?
Speaker 2 (19:28):
Uh? Yes, but yes, I.
Speaker 1 (19:31):
Don't want to know. I don't I don't want to know.
Speaker 6 (19:33):
You don't want to go by the way.
Speaker 1 (19:35):
Rose Rose was the herb of the year in twenty twelve.
Speaker 2 (19:39):
I know, and you know Cama Mile. Isn't that the
over of the year this year?
Speaker 3 (19:44):
Ummm?
Speaker 2 (19:46):
Or what was that? No? No, that was a few
years ago. I forget see that.
Speaker 1 (19:49):
Yes it is cama Mile, yeh, it is. It's the
twenty twenty five.
Speaker 2 (19:52):
Yeah, oh okay, well then my memory serves me right.
That's a lovely herb as well. But there's another that
I always associate with love and you know this, it's lavender.
It's got, you know, that wonderful scent, and it's calming,
and I just think it just sort of inspires affection.
And as far as devotion, lavender is the herb that
(20:15):
calls for devotion as well. So lots of fun different herbs. Ginger,
do you think that that kicks up the body?
Speaker 1 (20:22):
Did you try the lavender with the rose petals I.
Speaker 5 (20:25):
Did I have still didn't work.
Speaker 2 (20:27):
I had all? No, no, no, it was colorful. Give
you that.
Speaker 1 (20:30):
Rita Hikefeld always a pleasure again. Her website is about
eating dot com. Have a great Valentine's Day.
Speaker 2 (20:36):
I will you too, mister will take care.
Speaker 1 (20:38):
Coming up next. Bruce Frasier, dixon Dale Farms. Here in
the Garden with Ron Wilson, Green tomb.
Speaker 5 (20:45):
Or not Ron can help and one eight hundred and
eighty two three talk This says in the Garden with
Ron Wilson.
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Speaker 1 (22:45):
Talking your Ardening at eight hundred eight two three eight
two five five and I'm always excited I have this
young man on our show because he knows more about
onions than anybody I know is when it comes to
growing onions. They're from Dixondale Farms. You hear me talk
about them all the time. To go to their website
Dixondale Farms dot com for great information, get one of
their catalogs, sign up for the Onion there's their web there,
(23:09):
what is it the onion Patch, their newsletter, all kinds
of great recipes and information on there as well. I'm
telling you if you've had trouble growing onions or want
to be better at it. These folks will walk you
through it. And joining us this morning is the man
that makes it all happen, at least he says that,
when it's actually his wife, Genie that makes it all happen.
But anyway, Bruce Frasier from Dixondale Farms, Good morning.
Speaker 4 (23:31):
Good morning.
Speaker 1 (23:32):
How are you, sir?
Speaker 4 (23:33):
Doing great? Good at a warmer than y'all are?
Speaker 1 (23:36):
Yeah, a little bit. How's the weather been out in
Texas so far?
Speaker 4 (23:39):
This warner?
Speaker 6 (23:41):
Well, the other day we're the higher the nation at
ninety three degrees geez.
Speaker 4 (23:45):
I think the.
Speaker 6 (23:46):
Low was in Montana like minus twenty five, so there
was like one hundred and eighteen degree variants. And you know,
we're right down on the Mexican border, so winter time, yeah,
we really. We go from summer to we have a
few weeks of spring and then back to summer.
Speaker 1 (24:07):
So ninety degrees is spring weather.
Speaker 4 (24:11):
That's spring weather.
Speaker 1 (24:12):
Oh my gosh, wow, that's crazy. But it's great weather
and great soil for growing onions.
Speaker 4 (24:19):
Yeah, that's the reason.
Speaker 6 (24:21):
I guess we've been around now one hundred and twelve
years here in Parisa Springs, Texas, and it's the ideal
location for growing onion transplants, the onions also. But the
tea is our weather is so predictable that we can
plants seed at a certain date and September till December
(24:45):
and it'll be ready exactly within the week that we
expect those certain plants to be ready for shipment.
Speaker 1 (24:54):
Wow, that's crazy. Talking with Bruce Fraser from Dixondale Farms again,
you hear we talk about them all the time their
website Dick and Dale Farms dot com. So folks understand
what we're talking about here as far as growing onions.
Obviously you grow mature onions as well, but we're talking
about the onion plants that we as gardeners would be
buying to plant in our gardens in the springtime. That's
(25:15):
what you grow and supply folks all around the United
States with their plants via mail order, obviously, but that's
your How many how many the onion plants do you do?
You guess that you grow every year?
Speaker 4 (25:30):
I grow about nine hundred million.
Speaker 1 (25:32):
Nine hundred million, all right.
Speaker 6 (25:36):
Yeah, we harvest anywhere from five to six million plants today.
Speaker 1 (25:42):
How do you sow this sea? I mean, that seed
is so small and I'm looking you know, you look
at pictures of your farm and it's just you know,
these roads go on forever. How I mean, obviously you
have equipment that does that. They can sort out that
small seed and get those plants. Yeah, it's crazy.
Speaker 6 (25:59):
You know, think about onions. Say they're about one hundred
thousand onion seeds and a pound, and we plant about
thirty pounds of seed to the acre. And compare that
to what you plant if you were direct seeding to
make the bulbs themselves, it's only about a pound to
(26:23):
a pound and a half tacre. So we're planting almost
thirty times the I guess intensity compared to what you
plant to grow bowl of onions.
Speaker 1 (26:33):
Wow. And so you plant those obviously to harvest, package up,
and then mail out the folks depending on where they live,
and you guys do all that homework for everybody depending
on where you live. You ship those out just in
time for their particular planting season.
Speaker 6 (26:51):
Right, and you know there's some people that may grow
them in hoop houses or greenhouses. So what we have
is a zip code chart with the first three digits
use zip code and it will give you the date
that we recommend, the week that we recommend you plant onions. Now,
the way I formulated that is that week is actually
(27:14):
six weeks prior to your last average frost state. You know,
onions are pretty tough. They can handle down to almost
single digits. Uh So they that gives them a chance
for that first six weeks before you're over your frost
date to establish the root system and then be ready
(27:35):
to take off once it warms up.
Speaker 1 (27:37):
So, so tell and we're talking with Bruce Bruce Frasier
from Dixondale Farms. Again it's Dixondale Farms dot com. So
when I'm when I when I go to the to
the garden center and I look, and of course they
do have packs of onion seeds that are on the racks.
But then they have onion sets. They have onion bulbs
that have no growth coming out of them, and then
(27:58):
they have onion plants that have that they obviously be
coming from like you, that have already started to grow.
What's the difference between the ones that are just the
bulbs and the ones that are already growing.
Speaker 6 (28:12):
Okay, so seed first of all, are the problem with
seeds is that the soil needs to be warm enough
to germinate and Basically, by the time you can plant seeds,
you can plant transplants and the onions grow the tops
and then based on day length hours and heat units
(28:34):
that's acquired, then it transfers the carbohydrates and the leaves
down to the bulb of the onion. So the transplants
are going to give you like a four leaf head start.
So the perfect onion has thirteen rings, which means thirteen leaves, right,
so you have a better chance of making bigger onions
(28:55):
for transplants. Sets or last year's onions. They're harvested growing
areas for sets pretty much in Indiana that's one of
the largest areas. And they're because they storm all winter long.
They're all long day varieties and there's not that many
varieties available in sets. But you can't you can't plant
(29:19):
sets down in the South because we never reached the
dai length dowers for a long day onion to bulb,
so you can make green onions out of them, they
they won't. So but sets, you know, because there's such
large bulbs you'll have you'll have good germination.
Speaker 4 (29:35):
Ring with it. Sure.
Speaker 1 (29:37):
And and when I plant onion sets, which is the
ball that we're talking about, don't you find most people
probably grow those just for a green.
Speaker 4 (29:45):
Onion, that's right.
Speaker 1 (29:47):
Yeah, So and the ball that I see on there
actually kind of disappears, doesn't it, And then then kind
of the green onion kind of reforms, and then that's
when we harvest that.
Speaker 4 (29:57):
That's correct.
Speaker 1 (29:58):
Okay, talking with Bruce Fraser. And again I don't know
if you caught that or not, but how many leaves
do you want on top of your the perfect onion?
Speaker 4 (30:06):
Thirteen thirteen one? Please send a picture to us.
Speaker 1 (30:11):
Thirteen. Yeah, that's that's the perfect onion. And I think
about it. If you're an onion grower, you know, sometimes
you're harvesting those green onions, they've got like three leaves
on the top. Uh, think about thirteen leaves on the top,
and each leaf represents a ring of the onion.
Speaker 4 (30:28):
That's exactly right.
Speaker 6 (30:30):
So I mean thirty They shoot a leaf about every ten.
Speaker 4 (30:35):
Days to two weeks, So you think about it.
Speaker 6 (30:38):
If you've got nine times two weeks, that's eighteen weeks.
And by then you're into different daily and dollars. So
all onions will bold in the United States by June.
Start the bowling process by June. The twenty first, which
is you know, the longest day of the year. After
that point right day, it's going to decrease.
Speaker 1 (31:01):
Talking with the Bruce Frasier. And again if you've never
grown onions before, there are short day, intermediate day, long
day varieties depending on where you live. Long day varieties
are usually what about the Midwest and North, and then
of course you got the intermediate which is across the Midwest,
and the short day would be all the South. And
(31:21):
they are there any varieties that actually growing, all three
of them that we all can grow besides just green onions.
Speaker 6 (31:28):
No, No, if you've grant a long day onion in
the South, you'll just ill top and top and never bolt. Firstly,
if you plan a short day onion in the North,
by the time you plan them and within maybe six weeks,
it's going to reach the Dailians requirement. So it's going
(31:51):
to start the bowling process and you're going to get
a pin plunging ball or maybe you know, golf ball
or something due size is not going.
Speaker 4 (32:01):
To be there.
Speaker 6 (32:01):
But you know, I mean, they're if I guess, really
the one variety or the varieties that are most flexible
or the intermediate days. So we have variety called candy,
we have grape candy, and we have Superstar. Those are
three intermediate day varieties and they're there are I guess,
the most adaptable to a twelve regions of the country.
Speaker 1 (32:24):
Well, Bruce Fraser, I know you've tasted probably every onion
that's out there that's available. If Bruce Fraser could pick
one onion that is absolutely the sweetest, best tasting peeling
and you eat like an apple onion, which one would
you pick?
Speaker 6 (32:39):
Well, I'd say I have to say maybe that I'm
sort of prejudiced by the ten fifteen lie, which is
the Texas Super Sweet, and that's variety we grow down
in South Texas. Uh. But you know the the yellow Granex,
which is the Videlia onion. I can't knock my Videlia
farmers because people don't know that's a lot of the
(33:01):
bide unions start them out form.
Speaker 4 (33:04):
We send the transplants to Vidi.
Speaker 6 (33:07):
But you know, the candy, we're a little too far
south to grow it. But gosh, our customers it's writing
about how sweet it is.
Speaker 1 (33:17):
I was gonna say, you hear a lot about that
one as well. Talking with Bruce Fraser again, he's he's
one that makes everything happen at Dixondale Farms. Their website
is Dixondale Farms dot com. Be sure and check it out,
sign up for their website or their newsletter. It's absolutely outstanding.
Matter of fact, I just will take a break. I
got more questions for you. I wanted you to know.
We posted your baked onion dip recipe on our website
last week. Got a ton of hits on that. Everybody
(33:39):
liked that one. Getting ready for Super Bowl.
Speaker 4 (33:42):
Absolutely, eat more onions, Eat more onions.
Speaker 1 (33:45):
You got it. We'll take a quick break. We come
back more with Bruce Fraser from Dixondale Farms. Here in
the Garden with Ron Wilson.
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Speaker 1 (35:45):
Welcome back. You're in the garden with Ron Wilson Bruce
Fraser with us this morning. Always have fun having mister
Fraser on from Dixondale Farms. They grow onions. They grow
lots of other things as well, trust me, but they
grow lots of onions and can supply you with your
onion sets. Your onion plants, h for spring planning, and
of course all the great information. Go to their website,
sign up for their near newsletter, get their catalog. The
(36:08):
catalogs is absolutely wonderful to read through all kinds of
great information. As a matter of fact, they'll help walk
you through being successful in growing onions. And if you
still have questions, you can you can email them. You
go to dixon Dale Farms and they can help you
out as well. I got a quick question away from
the onions, real quick. Of course, you're a former world
champion bull rider. What do you think of the PBR
(36:29):
team series?
Speaker 4 (36:31):
There are a lot better shape than we were. You know,
I'm actually sitting here.
Speaker 6 (36:37):
I had my hip replace about three weeks go, my
second hip replace, and my doctor says, you know, the.
Speaker 4 (36:43):
Problem is you rode too many bulls. And I said, no,
the problem was I got bucked off.
Speaker 6 (36:50):
I mean that's bull riding with something of it. The
good news was I was a good dnswer. So he
answered to the rodeo, it's always to dance, and that's how
I've met my life and that's how I ended up
the Dixondale Forms.
Speaker 1 (37:04):
I was gonna say, yeah, that you rode those bulls
until one time, until once this beautiful cowgirl came along
and the rest is history, and then you went for
you riding bulls. Well, I was just curious what you
thought about the team series, having team members and coaches
and all that kind of stuff. I mean, watching it's
a little bit different too when you I love watching
it on TV, you know, because of the teams and
(37:24):
all that. But pretty interesting.
Speaker 2 (37:27):
Yeah.
Speaker 6 (37:27):
I think one thing I noticed is that the bulls
are as mean as they used to be. I mean,
when they buck off the rider, they immediately stop and
go back in. Whether you don't have to worry about
getting hooked or stopped on right, But as much as
we did.
Speaker 1 (37:42):
You know what, you're right, it seems like, yeah, many
years ago, was like those bulls came after you once
they got off.
Speaker 4 (37:49):
I broke my.
Speaker 6 (37:51):
Collar bones, you know, the scarves all over my face
and stuff. So I got the scars to prove it.
Speaker 1 (38:00):
Was there that one bull out there through all your
writing experience that you just couldn't handle.
Speaker 6 (38:08):
H Yeah, Yeah, it's several of them. I probably should
have just turned them out and not gone on them
because they were mean. They were gonna cook you they're
gonna throw you down whatever, and uh uh a lot
of them to w is one I remember was.
Speaker 4 (38:24):
A tough little of rascal.
Speaker 1 (38:25):
What was what was the name?
Speaker 4 (38:28):
Wu w?
Speaker 1 (38:30):
Yeah, I love it talking with Bruce Fraser, and that's
why it's so much fun talking with him. He's a
he's a president of Dixondale Farms. They grow onions and
lots of other things as well. And of course if
you're interested in growing onions in your garden, your raised
bed containers, they all work in all those different areas.
They've got all the great information and the onion plants
for you as well. Go to the website as Dixondale
(38:51):
Farms dot com so as we you know, if somebody's
listening today and they say, okay, give me a few
key pointers when it comes to be successful, well, being
successful growing these onions in my garden, give me a
few key pointers. And let me ask you one thing
before you get started. Is it better having a designated
area for growing your onions rather than just kind of
(39:12):
growing them in a garden in general? Is it better
to actually set up up an area aside and treat
that a little differently.
Speaker 6 (39:20):
Well, the location is important because you want to have
as much sun as possible, and you want to have
good drainage. Onions, I say, they don't like to keep
their feet wet, so the only reason they want to
take up water is to take up nutrients. So you
water them heavily and let them take up the nutrients,
(39:41):
and then they take those nutrients, transfer them to carbohydrates,
send them up to the leaf, and then they want
to go back and get another drink and.
Speaker 4 (39:51):
Go through the process again.
Speaker 6 (39:52):
If you keep them wet all the time, those solid
the carbohydrates are going up to leaf can create solid fiber,
and so the plant can.
Speaker 4 (40:03):
Be stunted and weak. So drainage is important.
Speaker 6 (40:09):
You don't want to get you want to be able
to if you get a bunch of rain, for the
water to run out of your field.
Speaker 1 (40:16):
So you know. So, is there an important time at
the beginning or the end that's most important for sufficient
moisture in the ground or is that pretty much consistent
from the beginning to the end?
Speaker 6 (40:27):
Well, actually it's about Initially it takes probably two to
three inches of water to get them rooted in, and
then it stays about that rate. But once the onion
starts bulbing, and you'll see it coming up above the ground.
Speaker 4 (40:43):
That's when the water contents.
Speaker 6 (40:45):
It's most important because it's going to fill up that
self structure.
Speaker 4 (40:49):
You know.
Speaker 6 (40:50):
It's so a sweet onion. What makes an onion sweet
is how much water is in it. It makes an
onion rod, it's how much water is in it. So
you can't really have it both ways. So if you're
growing sweet onions, you want to increase the water when
the boating process. If you're going to grow storage onions
for later use, you don't want to water them as
(41:11):
much as what's your water to your sleep varieties?
Speaker 1 (41:13):
Got it, and it makes a lot of sense. Talking
with Bruce Frasier Dixondale Farms their website again Dixondale Farms
dot com. One last question for you because we're running
out of time. I always have so many questions for you.
Speaker 5 (41:24):
Uh.
Speaker 1 (41:25):
Sometimes it's a little confusing to folks, especially the first
time you're growing onions. How do I know when it's
time to harvest my onions?
Speaker 6 (41:32):
Well, the onions send the carbohydrates, you know, the leaves,
and then when the transfer of the carbohydrates down to
the bulb starts, that top will be once it transfers.
All the top is so much weight the neck can
no longer support the top, so the top falls over
(41:52):
and that's when you can harvest. And so when you
see it makes yeah, you want to look at You
got to remove it from the soil. It's connected to water.
It won't be properly cured. You wanted to get that
outside layer of skin crackly and dried. And then third
and most important is right there at the neck. You
want to brim the tops of the onions. When you
(42:15):
run your thumb and forefinger at the base of the neck,
you don't kill any moisture. That will give you a
good sealed off neck and keep the onions from sprouting
or maybe decayne because air is getting down into the bold.
Speaker 1 (42:28):
Good good info. Now what happens when I have an
onion ball that sends up a flower stock.
Speaker 6 (42:34):
Well, if they initially show up and the real small,
you can just pinch them off because once that onion
shoots a seed stem, then it's not going to shoot
anymore leaves.
Speaker 4 (42:46):
And that's usually about the eighth or ninth leaves that happens.
So you'll limit your damage by turning that off.
Speaker 1 (42:52):
So when I pinched the flower off, or pinch out
the whole leaf. Just pinch the flour off, Just pinch
the flour off. Bruce Frasier. It's always fun, always a
pleasure talking with you about onions again. Go to their
website Dixondale Farms dot com. Sign up for get their catalog,
sign up for the newsletter. Great recipes. He cooks them all,
he does them all, so you know they've gotta be good.
(43:13):
Mister Fraser, good luck. Will you recovery on that hip
replacement and we will talk to you soon. Thank you, sir,
All right, take care Bruce Fraser again, Dixondale Farms, Dixondale
Farms dot com. What do you say? Nine hundred million
onion plants take so every year? Holy sh moldies, quick break,
we come back phone lines. We're open for you at
(43:33):
eight hundred eight two three eight two five five. Here
in the garden with Ron Wilson.
Speaker 5 (43:46):
Landscaping made easier with your personal yard boy. He's hitting
the gardens and he's Ron Wilson.
Speaker 2 (44:01):
They that they have the need. Cle
In The Garden with Ron Wilson News
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