Episode Transcript
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Speaker 1 (00:33):
Welcome back here in the Garden with Ron Wilson, our
toll free number eight hundred eight two three eight two
five five, talking about yarding and in his time as
I promised for, are you urbally experience with our ccp
CMH Award winning syndicated journalist, Appalachian herbal Scholar, member of
the Urban Society of America, Credited or Family herbalist, author,
cooking teacher, media personality, motivational speaker. I'm motivated right now.
(00:59):
She hadn't even started yet. She's a contributor on The
Sacred Heart Radio and our show as well here on iHeart,
and the founding editor of About Eating dot com. Ladies
and Gentlemen, the one the only, Rita Nader Hike and Felled.
(01:21):
They all love you.
Speaker 2 (01:23):
You know, I was thinking when I was listening to
Dick from Dayton and Joe and all your regulars, this
show feels like family.
Speaker 1 (01:30):
It feels like family.
Speaker 2 (01:32):
Yes it does.
Speaker 1 (01:33):
Oh that's good.
Speaker 2 (01:34):
And then you and I'm part of it.
Speaker 1 (01:36):
You put the grandma part on it.
Speaker 2 (01:40):
Well, well that just made me feel great. Geez, let
me get my cane out.
Speaker 1 (01:45):
I'm gonna tell somebody Rita's not real tall and she's
wiry and all the herbs and cooking and stuff. And
one time I referred to her as Granny from the Hillbillies.
Speaker 2 (01:58):
Oh yeah, that's my mentor.
Speaker 1 (02:00):
That didn't go over too well. Well, you know what,
you jumped on me like she used to jump on
jeth Row, sort of hitting me with some kind of
a pot and pan or something.
Speaker 2 (02:09):
Well, you know, I could have been granty. We don't
look exactly like. No, about the same frame, that's for sure. Yeah, yeah,
jumping around the same way. Oh yeah, yeah, yeah, but yeah,
it's okay. I'll take that description and run with it happily.
Speaker 1 (02:24):
There you go. All right, First of all, your recipe
this week. I like what it's. I like this like
saying it chicken tinga tacoes.
Speaker 2 (02:32):
Yeah, And you know when you think of the word tinga,
this is a Mexican chicken taco dish, and tinga actually
means shredded or torn meat. So that's where the kinga
comes in. Sort of a cute name. And it's really
really really basically really easy. And the nice thing about
this is if you have rotisserie chicken, you can use
(02:53):
it because the recipe calls for cooked chicken, so you
don't even have to do that. And basically you put
some onion and garlic and chipotle peppers and a dobo sauce,
some oregano comoon I call it Commuonkomen and fire roasted
can tomatoes in a skillet and jumping around a little bit.
(03:15):
You just cook all those up and you add a
little chicken broth and then you put puree that sauce
and you just mix it up with some shredded chicken.
Mister Wilson, it is so good. And we like to
put it on like a blistered corn tortilla, and you
can put whatever you want, cilantro, red onion, avocados, you
(03:37):
could put some crumbled kotia, you know, the soft white
Mexican cheese lime. It's so versatile and it freezes well too.
And again a good way to use that leftover chicken
that you've either roasted or whatever. And it's a fun
thing and kids love it. And you've got the protein,
you've got your carbs, you've got your veggies, everything on
(04:00):
one little round tortilla.
Speaker 1 (04:02):
Got that sliced avocado on the side, and you got
it made.
Speaker 2 (04:06):
I love avocado too.
Speaker 1 (04:07):
You know your recipe calls for a quarter cup of
crumbled is it ka kotiha?
Speaker 2 (04:13):
Yeah, kotia, And that's that.
Speaker 1 (04:16):
Means I would have to have three quarters cup. Well yeah,
you know, no, that's just for me to eat while
I'm making these things.
Speaker 2 (04:24):
Oh you know, I love that kotika. A lot of
people will put it on grilled corn after you grill
the corner and smear some butter and just just sprinkle
some kotia on it. It's really really good. But that's
for another time. That's as we get into the summer. So,
but this recipe uses dried oregano, and that's what I
wanted to talk about today because oregano is one of
(04:47):
those herbs really a basic herb. If you're starting a
kitchen herb garden, like basil, chives, parsley, oregano, it's just
a wonderful herb. So I thought that's what we would
talk about this week.
Speaker 1 (04:59):
All right, we Before we get into that, I wanted
to ask you a question. Beef beef talent? Is that
it beef talent the beef fat?
Speaker 3 (05:08):
Oh?
Speaker 2 (05:09):
Yeah yeah, Pallo yeah, pallo?
Speaker 1 (05:12):
Why is that coming on so strong all of a sudden.
I just last week we had some Mexican chips that
are handmade by a particular company here into a restaurant
here in town and they do it and they deep
fry them in that so it's got a great flavor.
And somebody said, well, yeah, this is starting to come back.
People are using it more and more, and women use it,
(05:34):
I guess, sometimes on their skin. And I went into
butcher shop on Wednesday and they've got these huge cans
of this stuff lined up across the top of the
bat and it's like, where did this come from all
of a sudden. I guess it's been around a long time.
Do you cook with that or have you ever cooked
with that?
Speaker 2 (05:51):
I have, I haven't done that lately. Well, it's coming
back because when you think of natural good fats, even
like lard that is beep tallow is a good fat
compared to say, like Crisco, beef tallow is natural. So
it's a of course it's an edible fat. And they're
(06:13):
now starting to do French fries in it. Yeah, because
it's supposed to be healthier for you when you think
about it. And that's where you're seeing. It's very trendy,
especially with the new administration with this push on make
America healthy again, going back to natural fats. And it's
funny because I've always used lard in my pie pastries
(06:33):
when I have it, and people used to say, no, Lord,
that's terrible. Where they're finding out what it isn't it's
a you know, your body knows what to do with
those natural fats. I'm not so sure it knows what
to do with all the homogenized you know, the like
the criscos and stuff. Not that I have anything against them,
but that's the trend that we're seeing going back to
(06:55):
natural eating, and that's Beep Tallow's one of them.
Speaker 1 (06:59):
You know. I think of that, and I think of
my both my grandmothers and my great grandmother in the
in the cupboard in the kitchen, open it up and
a huge can of lard.
Speaker 2 (07:08):
They're oh, lard and bacon grease too, you know, Well, yeah,
we have the.
Speaker 1 (07:11):
Bacon grease was on the bacon grease was on top
of the cabinet or on top of the encounter a
spoonful out of there and toss it in the pan.
Speaker 2 (07:20):
Oh, I know, I know, But the lard and my
mom used, Lord too, And now there, I think you're
going to find some of the oh like the deli's
and you know the independent delis and such. Going back
to what we call leaf lard, which is really a
good lard, or rendering their own lard like Frank tib
when he was growing up on the farm. So I
(07:41):
think it's a good move. But everything is. You always
say nothing in excess, you know, get a balance and
you should be good to go.
Speaker 1 (07:47):
Well, when I think of Lord, I think of my
Grandma Wilson, who always said, Lardi lardi lardie Lord, have mercy,
Lord have mercy, Lord, have mercy. Yeah, that's what she
always said, lard have mercy. Okay, all right, that was
that southern accent coming out with my grant.
Speaker 2 (08:04):
I was gonna say, that's all right, Lardi Lardi Lardi.
Speaker 1 (08:07):
All right, we're gonna take a quick break. We come back.
We've got lots to talk about with Rita Nator Hikenfeld
her website about eating dot com. We're talking about a
reggano today. Have you ever grown it? Well you should
because it's easy to grow, and we'll find out about
all the different types and how you use it, best
ways to use it here in the garden with Ron Wilson.
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Not gardening questions. Ron has the answer at one eight
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Speaker 1 (11:39):
Welcome back. You're in the garden with Ron Wilson talking
herbs and recipes and beef tallow and things like that
with our good friend Rita hiking Felt her website about
eating dot com. Her recipe this week is chicken ting
of tacos. Kind of just rolls out there, chicken ting
of tacos.
Speaker 2 (11:56):
I know you can make a song of.
Speaker 1 (11:57):
That king the tacos. Yeah, we could.
Speaker 2 (12:01):
Well, And instead of using olive oil to cook the aromatics,
you could use leaf lard or beef towels. There you go,
really trendy, so you'd be good to go really trendy.
Speaker 1 (12:14):
It goes around, comes around, right.
Speaker 2 (12:16):
Isn't that the truth when you said about your grandma's
and yeah, great grandma's keeping all those animal fats for cooking. Yeah,
so anyway, everything in proportion, as we say, So let's
talk about oregano.
Speaker 1 (12:31):
All right, let's get on with oregano. As Joe is
calling what was he called it this morning?
Speaker 2 (12:35):
Oregano organ He said that I had a flashback, but
I couldn't recall where I had heard it and he
said some advertisement on TV.
Speaker 1 (12:45):
I don't remember that, but once you started saying it that,
I couldn't get it out of my head.
Speaker 2 (12:50):
Yeah, oregona. That sounds very high class, I guess.
Speaker 1 (12:54):
So talk about oregano. Is that is that an annual
or a perennial for our area?
Speaker 2 (13:00):
Well, the oreganos or oreganos, they're excuse me, members of
the mint family. So yeah, they're perennials and they're native
to the Mediterranean, So there's so many different kinds of oreganos.
And before we even talk about that, there's a nerd
called marjoram, which is a culinary cousin to oregano, more
(13:22):
mild than flavor and being Lebanese, Mom used to use
and I use marjoram more in my cooking than oregano.
Both are good to use. Oregano has a stronger flavor.
But there's all kinds of different oreganos. And as I said,
they're perennials, so good soil, good draining soil, lots of
(13:44):
sun and they'll do just wonderful. So which one do
you want to talk about first? Because I know which
one's your favorite?
Speaker 1 (13:51):
Well, uh, yeah, I told Joe that I guarantee you.
I said, I know one is she's going to talk
about this morning, but I'll just talk about all of them.
I mean, you start out where you want. Your favorite
is Italian, so let's start there.
Speaker 2 (14:03):
Yeah, I like Italian Italian oregano to me. It's got
a beautiful sort of upright growth habit and it's more
floral than the Greek oregano, which the Greek oregano is
the gold standard, and it's called joy of the Mountain.
That's why it's so popular. That's probably the original regano.
(14:25):
If you go to a Greek restaurant, they're going to
be using that. If you buy oregano in the store dry,
it's most likely going to be Greek. But all the oreganos,
including the Turkeish oregano and Italian have like a peppery
bite to them, so when you bite into if you're
not sure, there's an herb called common oregano. It's not
(14:48):
so much anymore, mister Wilson, but once in a while
you'll find it in a nursery or garden store. And
if it says just common oregano, you better take a
little leaf and take a bite. And there's not a peppery,
pretty strong flavor. Then then put it back because it's
it won't have the flavor. So you want the true oreganos.
(15:08):
Whether it's Greek, turkeysh Italian, doesn't matter. Even the golden oregano,
which is more of a matte forming oregano, is good.
But there's one. It is not my favorite, but it's yours.
And I know that we're when we're at Natorp's in
the spring and I'm in the herb garden part and
you come and stroll there, You're always heading for the
(15:30):
hot and spicy oregano and you actually take pieces and
just munch on it hot for me. Yeah, loveage. You've
got the celery flavor and oregano. Yeah, and hot and
spicy oregano. Man, it is peppery, so a little of
that goes a long way.
Speaker 1 (15:48):
It adds a little bit of kick to your sauces
if you use the hot.
Speaker 2 (15:51):
And spicy Oh yeah yeah. And it's it's wonderful. And
it's a slow cooking herb too. You don't you want
to you when you cook with it, you want to
put that in the beginning of cooking time where Marjoram.
You want to do, you know, towards more the end,
because the flavor won't hold up.
Speaker 1 (16:07):
So when we're cooking with oregano, whether it be the
great Italian hot and spicy, whatever it may be, when
you're using that in the recipe, that's something you do
chop up, right. You don't just don't put the leaves
in hole. You do want that chopped up and so
that every bite has a little bit of a regno
in it.
Speaker 2 (16:23):
Oh yeah, and you know the stems tend to get
wooded too, so you want to strip those leaves from
the stem. But I have to tell you, if you're
drying oregano, what the Italian cooks do is they'll dry
bunches and then they'll hold that whole bunch of oregano, say,
over a pot of stew, and then just run their
fingers down the stems and as they do that, it
crushes the leaves and the volat file oil start coming out.
(16:47):
It's really pretty too. It just gives you a little
bit of flair when you're cooking. But yeah, dry oregano
seems to be the preference for most people as far
as flavor. I think it has a more earthy flavor.
Fresh to meat isn't quite as pungent, but you can
use both. And I love to use fresh, like in
grilled marinades for chicken so good. It's because again it's
(17:11):
not to me quite as strong, but that's my palate.
You know, everybody's tastes are different.
Speaker 1 (17:16):
You know, when you're grilling out, and we've talked about this,
you and I together, you know, putting a bunch of
herbs together and wrapping them with something that that can
sit on top of coals or whatever, and putting that
in on top of the coals or in your gas grill,
on top of not on the flame, but on top
of like the spiltray or whatever, and just letting that
stuff get hot and those oils come up through there.
(17:38):
And then regano of course doing that absolutely wonderful.
Speaker 2 (17:41):
Oh yeah. Not only does it add flavor, but it
may even help block some of the carcinogens that form
when you grill. So oregano and rosemary, those those real
pungent Mediterranean nerves are good for grilling. Plus, as you said,
the flavors just amazing. So instead of mesquite, you could
just use some of the extra.
Speaker 1 (18:00):
Herbs So what is Mexican oregano.
Speaker 2 (18:03):
Well, Mexican oregano. I love that too. Sometimes people call
it wild margoram. It's not a member of the mint family,
but it's a member of the burbina family. So it's
different altogether. But if you taste it, to me, it's
slightly floral. I taste a little bit of citrus and
even a little bit of rosemary in it. But it
(18:24):
really goes well with Southwestern and mexicanditions conditions dishes easy
for me to.
Speaker 1 (18:31):
Say, depend on what condition you're in.
Speaker 2 (18:33):
Well, you know, I got to use more beef two.
Speaker 4 (18:35):
That's all.
Speaker 1 (18:36):
That's it.
Speaker 2 (18:36):
But anyway, yeah, Southwestern and Mexican dishes. But it's a perennial.
But here in our climate zone six? Is that what
we're in? Our seven?
Speaker 1 (18:45):
I never remember, Well it's seven starting to creep in?
Speaker 2 (18:50):
Oh, is it? So that's why I'm thinking that, Well,
it's a tender perennial here in my climate. And I
will say that the marjoram does not like wet feet.
That is one herb that does great in a container.
So there you go. I'm starting to come into the
fold there with certain things.
Speaker 1 (19:10):
I almost fell out of my chair when you said that.
By the way, regano oil was pretty high backed during
the COVID days.
Speaker 2 (19:19):
Yeah, and it's it's called cyrian or oil of oregano,
and it's a type of oregano that's you could use
it culinarily, but it doesn't have that wonderful flavor. The
medicinal benefits are huge though, and it was basically, as
you said, sold out during the pandemic. And it's has
antibacterial qualities and good against some viruses and all oreganos
(19:42):
they always say, sue the cold and eliminate a fever.
So the health benefits of oregano are really good. And
even for arthritis, for sore joints. You can make a
little bit of a ton of tea. So, as I
always say, there's probably not an herb on this planet
culinari speaking, that doesn't do your body good in some
(20:02):
fashion medicinally. So a regano is one of those pizza
or if you smell you look at a regano and
snippet and you think pizza.
Speaker 1 (20:10):
Yes, yes you do. A mister Sulliwan, by the way,
was he was scarfing down the oil of a regano
during the COVID time.
Speaker 2 (20:17):
Well, hey, yeah, I know health stores could hardly keep
it in.
Speaker 1 (20:21):
So yeah, Rita hiking felt always a pleasure. Great information
to get her website about eating dot com. Have a
great weekend. Tell mister Hikenfeld.
Speaker 2 (20:30):
We said hello, I will and I'll talk to you
in a couple of weeks.
Speaker 1 (20:34):
All right, Rita Hikenfeld again about eating dot com. Quick break,
We come back Gardner Scott's going to be with us.
Got a new book called Guy to Raise Bed Gardening.
I'm loving it here in the Garden with Ron Wilson.
How is your garden growing?
Speaker 4 (20:51):
Call Ron now at one eight hundred and eighty two three.
Talk you're listening to In the Garden with Ron Wilson.
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Speaker 1 (23:01):
Welcome back here in the Garden with Ron Wilson talking
y Gardening at eight hundred and eight two three eight
two five five. And of course if you listen to
our show on a regular basis, you know I'm a
big advocate of what gardening and containers and of course
raise bed gardening and as far as I'm concerned, it's
the only way to grow. And I just love raise
bed guarding and it can't promote it enough, and there's
so many great benefits. As a matter of fact, you know,
(23:24):
sometimes if you're thinking about, you know, doing it, you're
not sure how to get started. Well, guess what, I
just got a new book. I just found this new
book written just recently and it's absolutely outstanding, and it's
called Gardener Scott's Guide to Raise bed Gardening is Scott Wilson.
And if you all wants to go to YouTube and
watch all those gardeners, you're familiar with Gardner Scott. He's
(23:47):
a Colorado based master gardener. He has a bazillion YouTube subscribers,
millions of video views. He's a retired US Air Force
Command pilot. He started teaching garding back in twenty oh four.
Since then has just done all kinds of crazy things,
including he developed a one hundred and five raised garden beds
and over two twenty thousand square feet of garden space
(24:08):
for the Galileo Garden Project in Colorado Springs. They produced
two thousand pounds of produce annually for the school district.
And guess what he's with us this morning, gardener Scott
Scott Wilson, Good morning.
Speaker 6 (24:21):
Good morning, Ron, great to be here.
Speaker 1 (24:23):
Hey man, good to have you on our show. So
what's the weather like? Weed and teesus. What's it like
in Colorado this morning?
Speaker 6 (24:28):
So it's actually pretty nice. We've got a warming trend
going right now. It is twenty five degrees, which is
actually the warmest it's been at five point thirty in
the morning for a quite a while.
Speaker 1 (24:41):
It was twenty seven here yesterday, but not quite that bad.
I thought it had snowed. I got up and there
was everything was white out, so I was like, you
gotta be kidding me. So yeah, but if you're like me,
these gradual cooler springs are much better than just jumping
into the heat and the attempts and always risking that
frost and freezing a little bit of late snow.
Speaker 6 (25:00):
Oh yeah, I completely agree. We tend to have quite
a roller coaster though, where it'll be cold and hot,
cold and hot, so we never know what to expect.
But the warming trend is welcome. And I'm going to
be spending a lot of time outside this next week
in my garden.
Speaker 1 (25:16):
Good for you, And of course I know what kind
of a garden you have. I have seen pictures and
I read your book, which is absolutely outstanding, and so
you know, I am a huge advocate of raised bed gardening.
I mean, i'd literally say it's the only way to
grow a big container gardener as well. Well, let me
ask you this. When you started you're a master gardener.
Speaker 6 (25:36):
Correct, that's right, yeah, here in Colorado, when you.
Speaker 1 (25:40):
First started gardening, what got you into the raised bed gardening?
Speaker 6 (25:48):
So, actually, it was the master Gardener program. When I
first started gardening over three decades ago, I didn't really
know much about raised beds. It was one of those
things that I think most of us of a certain
age just thought we were supposed to have an in
ground bed with a nice white picqat tents around our garden.
And when I started the Master Gardener training, I discovered
(26:11):
this new thing for me. This is over twenty years
ago of raised beds, and the benefits to raise beds,
particularly here in Colorado, just outshone any other options. One
of the biggest things. Our soil is just so terrible
here on my side of the rocky mountains, and raised
(26:31):
beds allow you to begin gardening with great soil. You
put good soil in a raised bed and you can
start gardening right away, as opposed to what I had
always thought you had to do, which was spend years
amending the soil and getting it to the point that
you could actually start gardening.
Speaker 1 (26:49):
Yeah, and you know, like you, I give a lot
of garden talks and things like that. One of the
things I always ask folks is, you know, is who
can stick their hand up to their elbow in their
their guard vegetable garden because the soil is so good. Well,
everybody kind of laughs, although you do have a few
folks out there that have been working their garden for
thirty years and it finally started to get it to
a point where you can almost dig by hand. But
(27:09):
you know, it's we have the heavy clay soils here,
and you know it's it's tough as well. And you
start talking about raised bed guarding and say, you know,
here's a situation where you could move into a brand
new subdivision where they scraped everything off, it's all regraded
and inch the top soil on the top, build your
raised beds and you're ready to go the first year.
Speaker 6 (27:29):
Oh yeah, yeah, absolutely. And you know, to me, that
was just magic. I'm you know, being in the Air Force,
as you mentioned, I've gardened all over the country and
I was lucky enough to be at a base and
the San Joaquin Valley of California and the soil was incredible.
We could grow anything. And then from there I moved
(27:50):
to a part of Oklahoma where the soil was terrible
again and I couldn't grow anything. And then I come
to Colorado and suddenly it was like I was in
the middle of Calvin. The soil was perfect because I
chose a good soil to put into my bed. And
I've been gardening well ever since.
Speaker 1 (28:09):
I love it talking with the gardener Scott and Scott
Wilson and his If you want to check him out,
go to YouTube dot commenting at gardner Scott or Instagram
at gardener Scott and the checkout. I watched that over
those past week. I've watched many of your videos you did.
You do a great job, by the way, and very
good at explaining what you're doing. And of course the
(28:30):
book ties in with everything. So let me let's let's
take a look at this book. First of all, the
picture of the garden that's on the front cover is
that yours.
Speaker 6 (28:39):
No, I would like to take credit for that, but
that's the demonstration garden for the Horticultural Art Society at
Colorado College here in Colorado Springs and so I was
a trustee of HS a number of years ago and
visit that garden quite a bit, and that's that's one
(29:00):
of their areas where they demonstrate how to grow in
raised beds.
Speaker 1 (29:04):
So I love, Oh, that's beauty. I've always said I
would much rather if I'm out touring around, I would
rush rather tour gardens like that than a flower garden
or some of the some of the other gardens that
are out there. That's absolutely just buying this book for
that picture alone, for inspiration and building your raised beds
is absolutely wonderful. And of course you have great pictures
(29:24):
all the way through this whole thing, but that is outstanding,
So let's take a look at it. As far as
raised beds, I think one of the biggest issues that
comes up that I get a lot of questions about
is the material that you use for building it. And
there's so many different materials out there, and you address
this nicely going through all of this, and I really
liked what you came up with when you talk about
(29:45):
using the You've got the treated wood down below and
then you've got the untreated wood on the top, the
combination of the two. And I've always told folks, if
you're worried about it, we'll let's talk about the treated wood.
Worried about that. If you never use treated wood and
you just use record pine or fur or whatever, that'll
still last five or six years with no problem. And
of course you can treat it as well. But I
(30:06):
like that combination that you've done. And I'm sure you
get a lot of questions about using treated wood.
Speaker 6 (30:13):
Yes, I do. And actually, I don't know if you're
aware of research that Oregon State University released last year.
I was actually part of some of the information that
they obtained about using pressure treated wood in home gardens,
and they found that it's no problem at all. Right,
(30:35):
it really doesn't negatively impact the soil because I have
all those different types of beds, and one of the
directors of the research at Oregon State University reached out
to me a number of years ago and said, hey,
would you test your soil for us in all of
these different combinations of beds, the pressure treated, the combination
(30:57):
of pressure treated and this regular fur, my concrete block
raised beds, my metal raised beds, And I sent the
soil samples to Oregon State University as part of that study.
In addition to all the other samples, of course that
they acquired, and the results were that it doesn't really
matter what kind of bed you're growing in. The material
(31:22):
for the most part is just a container to hold
whatever soil you choose.
Speaker 1 (31:26):
To put in it. Yeah, great, and that's great, and
I'm glad you said that because I get tech question
all the time and it's like, you know, the way
they treat it today isn't like they were doing it
twenty years ago, and so yeah, it is safe, but
there's still that big question mark out there. The name
of the book is called Gardener Scott's Guide to Raised
Bed Gardening by Scott Wilson. It is absolutely outstanding. Let's
(31:47):
take a quick break, we come back. We'll find out
what's his favorite material to use as a bed, what
sizes does he like to use, and of course one
of the most important things, so what's your recommendation for
that planting mix to put insize your raised beds. It's
all happening here in the garden with Ron.
Speaker 4 (32:01):
Wilson landscaping ladies here with your personal yard boy. He's
in the garden and he's Ron Wilson.
Speaker 1 (32:26):
Hi, Ron Wilson here, Let me ask you a question,
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(32:49):
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All get some today. Welcome back here in the Garden
(34:15):
with Ron Wilson. Scott Wilson is with us this morning.
Gardener Scott. You've probably seen him on YouTube. If you haven't,
go check it out. It's go to YouTube dot com
and got at Gardner Scott or on the Instagram as
well and check out his videos are absolutely outstanding. With
the new book and I'm loving it is Gardner Scott's
Guide to Raised Bed Gardening. And I'm telling you what
(34:38):
the man has covered just about anything and everything you
ever want to know about building raised beds. So you know,
there's so many great materials that are available out there
today to build these with. Do you have a particular favorite?
If costs was no object? And number two, if you're
using the metal sides for those best, you find that
that heats up anymore or less than using wood or
(34:59):
other types of material.
Speaker 6 (35:02):
So I have a number of favorites. It all comes
down to what I'm growing in the bed. And so
for the book, I built some stone beds and I
just absolutely love the stone beds. They tend to be
a little more expensive, so off costs were no object.
I would have a lot more of the stone bed
They just add such a wonderful visual element, and when
(35:24):
they're filled with flowers and some fruiting shrubs, it can
just be fantastic. But for most gardeners, particularly just starting
with raised beds, and for myself, you just can't beat
the basic rectangular wooden raised bed four feet by eight feet,
and that's almost what I use exclusively in my vegetable garden.
(35:48):
It makes for great planning because you have this perfect grid,
and as I show in the book, you can figure
out how to put a plant in every square inch
of that bed and really maximize your production. And so
for the food production, I just I like those basic
(36:09):
rectangular beds. And then of course I have metal beds
that are different colors to add a visual element in
different parts of the garden. So i'd suggest all kinds
of different types of raised beds for all different types
of gardening, depending on what it happens to be. And then, coincidentally,
(36:29):
thank you for talking about all the videos I have
on my channel. A couple years ago, I did a
video where I actually tested and measured the soil temperatures
throughout the day and all the different types of beds
that I had to include in ground, And what I
found is that the temperature really doesn't vary that much.
(36:50):
If you've got a good volume a larger sized bed.
It doesn't matter if it's concrete or steel or wood.
The soil temperature is going to be pretty consistent from
bed to bed. Maybe a degree or two, but really no,
the metal is not going to increase the soil temperature dramatically.
Speaker 1 (37:12):
Interesting, and I like the look of the metal. I mean,
I really do like the look of the metal, and
I like them all. I mean, again, you're right, you know,
you can mix it up and depending on what you're
going to grow in there, you can go down and
dirty with the with the two by eights, two by
tens or whatever. But there's a lot of options. And
also in here for finding inspiration, he's got the herb spiral,
which I've seen a lot of people attempt to do
(37:34):
and not do very good job, And he's got this
shows you how to do that. And I really liked
it that you address the keyhole garden. I think that's
a really cool concept.
Speaker 6 (37:43):
Oh yeah, yeah. The keyhole garden is something the roots
of that can be traced back to some African communities,
and you know it's been modified by different cultures over
the years, but the idea is particularly if you are
limited in your ability to get around and to move
(38:05):
around your garden beds the keyhole garden, you basically just
walk through the middle and then you're surrounded by garden beds.
So I really recommend that for people who have mobility
issues because you don't have to do a lot of
walking and you can actually use the beds to support
yourself as you're standing in the middle of them, and
(38:28):
then having your garden within arms reach all the way
around you.
Speaker 1 (38:32):
And of course as we're all getting older and I
say we're maturing gardeners, it gets a little bit more
difficult to bend over and do all of that. So
these raised beds, especially if you have that bench along
the top, which I love that concept as well, you
can sit down, reach in do your gardening and it's
pretty darn easy on our old backs and knees and
things like that as well. One of the truly one
of the many many benefits you'll find from racebed guarding. Again,
(38:54):
great book gardner Scott's Guide to Raise bed Gardening Scott
Wilson is the author. He is YouTube's gardener Scott. If
you've I'm sure you've seen him on YouTube before. He's
got a bunch of them out there and he does
such a great job. All right, so let's let's talk
about this. You talk about Mel Bartholomew, of course, and
you talked about every square inchs great. The raised beds
are great for square foot guarding if you're into that.
(39:15):
But looking at the mix itself, that becomes very Then
It's like, Okay, I see bag mixes that are available
out there from different companies. I see people putting top
soil in their gardens. You know, I have a mix
that I kind of like. You have a couple suggestions
in her Joe Lample's mix, you got Mels mix, and
you got your own mix.
Speaker 6 (39:36):
That's right, And that's that's one of the great benefits.
Like you said, you've got your own mix. We can
all customize the soil we put into our own beds. Now,
I think that having at least about twenty five to
thirty percent by volume of good organic matter can really
(39:58):
help build a good, healthy soil that will feed the
plants without need for a lot of extra fertilizers or
even a lot of extra work. I also think knowing
a lot of the way I garden and a lot
of other gardeners around me, but you don't have to
spend a lot of money. So if you've got access
(40:19):
to dried leaves, dried grass clippings to manure, to your
own compost, which of course is a great option if
you make your own post, whatever organic matter you have,
you can tie that into a recipe for making a
good soil. And as you point out in the book,
I offer some of my recipes of different materials, and
(40:44):
it varies. Each of my beds is different based on
what time of year I filled the bed and what
organic materials I had available at that time.
Speaker 1 (40:55):
Oh yeah, and you did mention. I think you talked
about here. As soon as you favored soil amendments. With kids,
you're going to be doing that every year because they
you know, we'll shrink down a little bit, so you
add more to it and keep adding that organic matter.
But it seemed to me that you favored and I
do too. The more of a fall if you can
do it fall amendment versus spring, because it gives it
(41:16):
plenty of time to come together, and then you're ready
to go when spring breaks exactly.
Speaker 6 (41:22):
You know, I think there's a misunderstanding by a lot
of gardeners when it comes to composts and other organic materials,
that you just put it into your soil that your
plants are going to be happy and they're going to
love it right away. But the reality is that even
compost needs to be broken down further by the soil microbes.
And while we have billions and billions of microbes in
(41:45):
every one of our raised beds, it takes time for
that process. It takes time for the soil life to
continue to break down the organic matter and most importantly
make it available to the plant in a form that
they can use those nutrients. And so doing it in
fall gives you that time. I mean, you can do
(42:07):
it in spring, absolutely, but just there's a you know,
you have to recognize as a gardener that you may
need supplemental fertilizer in spring because that whole process hasn't happened.
And so that's why I advocate doing it in the fall,
because for many of us, that means you've got six
months or more for that soil life to just explode
(42:29):
before you even put any seeds or plants in the ground.
Speaker 1 (42:32):
Absolutely talking with gardner Scott's YouTube's gardener Scott be sure
and check him out on YouTube. And of course the
book is the Guide to Raise Bed Guarding by Scott
Wilson and not related. I guess we have to be
related because Wilson all started at one Wilson, right, so
somehow we down there, we've got to be related.
Speaker 6 (42:49):
Yeah, yeah, yeah, we can consider ourselves distant because there
you go.
Speaker 1 (42:54):
I do like it that you addressed google culture in
here to fill up some of those beds before you
get started, using some branches and the twigs and things
like that from a little bit of yard debris from
your garden to help fill up those in add organic
matter back to your beds.
Speaker 6 (43:09):
Yeah. Absolutely. You know, you touched on briefly the idea
of buying bagged materials and a lot of gardeners think
that's all you have to do. Well, if you fill
a full raised bed with that bag material it can
be quite expensive. Yeah, So you only put the good
stuff in, like the top half of the bed and
(43:30):
the bottom half of the bed can be sticks and
branches and leaves, and you'll save yourself a lot of money.
Speaker 5 (43:36):
When you do that.
Speaker 1 (43:36):
It's gardener Scott's Guide to Raise Bed Gardening Scott Wilson,
thanks for spending time with us this morning. Love the book.
I will highly recommend this to folks that are looking
to build those raised beds or to consider them. But
if you did a great job, sir, I love your
youtubes as well. Appreciate you spending time with us this morning.
Speaker 6 (43:53):
Thanks Ron, I appreciate such chat.
Speaker 1 (43:55):
All right, take care, quick break, we come back. Phone
lines you're open for you at eight hundred a two
three two five five Here in the Garden with Ron Wilson, Green,
Tom or not.
Speaker 4 (44:11):
Ron can help at one eight hundred eighty two three talk.
This is in the Garden with Ron Wilson.
Welcome back here in the Garden with Ron Wilson, our
toll free number eight hundred eight two three eight two
five five, talking about yarding and in his time as
I promised for, are you urbally experience with our ccp
CMH Award winning syndicated journalist, Appalachian herbal Scholar, member of
the Urban Society of America, Credited or Family herbalist, author,
cooking teacher, media personality, motivational speaker. I'm motivated right now.
(00:59):
She hadn't even started yet. She's a contributor on The
Sacred Heart Radio and our show as well here on iHeart,
and the founding editor of About Eating dot com. Ladies
and Gentlemen, the one the only, Rita Nader Hike and Felled.
(01:21):
They all love you.
Speaker 2 (01:23):
You know, I was thinking when I was listening to
Dick from Dayton and Joe and all your regulars, this
show feels like family.
Speaker 1 (01:30):
It feels like family.
Speaker 2 (01:32):
Yes it does.
Speaker 1 (01:33):
Oh that's good.
Speaker 2 (01:34):
And then you and I'm part of it.
Speaker 1 (01:36):
You put the grandma part on it.
Speaker 2 (01:40):
Well, well that just made me feel great. Geez, let
me get my cane out.
Speaker 1 (01:45):
I'm gonna tell somebody Rita's not real tall and she's
wiry and all the herbs and cooking and stuff. And
one time I referred to her as Granny from the Hillbillies.
Speaker 2 (01:58):
Oh yeah, that's my mentor.
Speaker 1 (02:00):
That didn't go over too well. Well, you know what,
you jumped on me like she used to jump on
jeth Row, sort of hitting me with some kind of
a pot and pan or something.
Speaker 2 (02:09):
Well, you know, I could have been granty. We don't
look exactly like. No, about the same frame, that's for sure. Yeah, yeah,
jumping around the same way. Oh yeah, yeah, yeah, but yeah,
it's okay. I'll take that description and run with it happily.
Speaker 1 (02:24):
There you go. All right, First of all, your recipe
this week. I like what it's. I like this like
saying it chicken tinga tacoes.
Speaker 2 (02:32):
Yeah, And you know when you think of the word tinga,
this is a Mexican chicken taco dish, and tinga actually
means shredded or torn meat. So that's where the kinga
comes in. Sort of a cute name. And it's really
really really basically really easy. And the nice thing about
this is if you have rotisserie chicken, you can use
(02:53):
it because the recipe calls for cooked chicken, so you
don't even have to do that. And basically you put
some onion and garlic and chipotle peppers and a dobo sauce,
some oregano comoon I call it Commuonkomen and fire roasted
can tomatoes in a skillet and jumping around a little bit.
(03:15):
You just cook all those up and you add a
little chicken broth and then you put puree that sauce
and you just mix it up with some shredded chicken.
Mister Wilson, it is so good. And we like to
put it on like a blistered corn tortilla, and you
can put whatever you want, cilantro, red onion, avocados, you
(03:37):
could put some crumbled kotia, you know, the soft white
Mexican cheese lime. It's so versatile and it freezes well too.
And again a good way to use that leftover chicken
that you've either roasted or whatever. And it's a fun
thing and kids love it. And you've got the protein,
you've got your carbs, you've got your veggies, everything on
(04:00):
one little round tortilla.
Speaker 1 (04:02):
Got that sliced avocado on the side, and you got
it made.
Speaker 2 (04:06):
I love avocado too.
Speaker 1 (04:07):
You know your recipe calls for a quarter cup of
crumbled is it ka kotiha?
Speaker 2 (04:13):
Yeah, kotia, And that's that.
Speaker 1 (04:16):
Means I would have to have three quarters cup. Well yeah,
you know, no, that's just for me to eat while
I'm making these things.
Speaker 2 (04:24):
Oh you know, I love that kotika. A lot of
people will put it on grilled corn after you grill
the corner and smear some butter and just just sprinkle
some kotia on it. It's really really good. But that's
for another time. That's as we get into the summer. So,
but this recipe uses dried oregano, and that's what I
wanted to talk about today because oregano is one of
(04:47):
those herbs really a basic herb. If you're starting a
kitchen herb garden, like basil, chives, parsley, oregano, it's just
a wonderful herb. So I thought that's what we would
talk about this week.
Speaker 1 (04:59):
All right, we Before we get into that, I wanted
to ask you a question. Beef beef talent? Is that
it beef talent the beef fat?
Speaker 3 (05:08):
Oh?
Speaker 2 (05:09):
Yeah yeah, Pallo yeah, pallo?
Speaker 1 (05:12):
Why is that coming on so strong all of a sudden.
I just last week we had some Mexican chips that
are handmade by a particular company here into a restaurant
here in town and they do it and they deep
fry them in that so it's got a great flavor.
And somebody said, well, yeah, this is starting to come back.
People are using it more and more, and women use it,
(05:34):
I guess, sometimes on their skin. And I went into
butcher shop on Wednesday and they've got these huge cans
of this stuff lined up across the top of the
bat and it's like, where did this come from all
of a sudden. I guess it's been around a long time.
Do you cook with that or have you ever cooked
with that?
Speaker 2 (05:51):
I have, I haven't done that lately. Well, it's coming
back because when you think of natural good fats, even
like lard that is beep tallow is a good fat
compared to say, like Crisco, beef tallow is natural. So
it's a of course it's an edible fat. And they're
(06:13):
now starting to do French fries in it. Yeah, because
it's supposed to be healthier for you when you think
about it. And that's where you're seeing. It's very trendy,
especially with the new administration with this push on make
America healthy again, going back to natural fats. And it's
funny because I've always used lard in my pie pastries
(06:33):
when I have it, and people used to say, no, Lord,
that's terrible. Where they're finding out what it isn't it's
a you know, your body knows what to do with
those natural fats. I'm not so sure it knows what
to do with all the homogenized you know, the like
the criscos and stuff. Not that I have anything against them,
but that's the trend that we're seeing going back to
(06:55):
natural eating, and that's Beep Tallow's one of them.
Speaker 1 (06:59):
You know. I think of that, and I think of
my both my grandmothers and my great grandmother in the
in the cupboard in the kitchen, open it up and
a huge can of lard.
Speaker 2 (07:08):
They're oh, lard and bacon grease too, you know, Well, yeah,
we have the.
Speaker 1 (07:11):
Bacon grease was on the bacon grease was on top
of the cabinet or on top of the encounter a
spoonful out of there and toss it in the pan.
Speaker 2 (07:20):
Oh, I know, I know, But the lard and my
mom used, Lord too, And now there, I think you're
going to find some of the oh like the deli's
and you know the independent delis and such. Going back
to what we call leaf lard, which is really a
good lard, or rendering their own lard like Frank tib
when he was growing up on the farm. So I
(07:41):
think it's a good move. But everything is. You always
say nothing in excess, you know, get a balance and
you should be good to go.
Speaker 1 (07:47):
Well, when I think of Lord, I think of my
Grandma Wilson, who always said, Lardi lardi lardie Lord, have mercy,
Lord have mercy, Lord, have mercy. Yeah, that's what she
always said, lard have mercy. Okay, all right, that was
that southern accent coming out with my grant.
Speaker 2 (08:04):
I was gonna say, that's all right, Lardi Lardi Lardi.
Speaker 1 (08:07):
All right, we're gonna take a quick break. We come back.
We've got lots to talk about with Rita Nator Hikenfeld
her website about eating dot com. We're talking about a
reggano today. Have you ever grown it? Well you should
because it's easy to grow, and we'll find out about
all the different types and how you use it, best
ways to use it here in the garden with Ron Wilson.
Speaker 4 (08:25):
Not gardening questions. Ron has the answer at one eight
hundred eighty two three. Talk You're in the garden with
Ron Wilson.
Speaker 1 (08:49):
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Speaker 1 (11:39):
Welcome back. You're in the garden with Ron Wilson talking
herbs and recipes and beef tallow and things like that
with our good friend Rita hiking Felt her website about
eating dot com. Her recipe this week is chicken ting
of tacos. Kind of just rolls out there, chicken ting
of tacos.
Speaker 2 (11:56):
I know you can make a song of.
Speaker 1 (11:57):
That king the tacos. Yeah, we could.
Speaker 2 (12:01):
Well, And instead of using olive oil to cook the aromatics,
you could use leaf lard or beef towels. There you go,
really trendy, so you'd be good to go really trendy.
Speaker 1 (12:14):
It goes around, comes around, right.
Speaker 2 (12:16):
Isn't that the truth when you said about your grandma's
and yeah, great grandma's keeping all those animal fats for cooking. Yeah,
so anyway, everything in proportion, as we say, So let's
talk about oregano.
Speaker 1 (12:31):
All right, let's get on with oregano. As Joe is
calling what was he called it this morning?
Speaker 2 (12:35):
Oregano organ He said that I had a flashback, but
I couldn't recall where I had heard it and he
said some advertisement on TV.
Speaker 1 (12:45):
I don't remember that, but once you started saying it that,
I couldn't get it out of my head.
Speaker 2 (12:50):
Yeah, oregona. That sounds very high class, I guess.
Speaker 1 (12:54):
So talk about oregano. Is that is that an annual
or a perennial for our area?
Speaker 2 (13:00):
Well, the oreganos or oreganos, they're excuse me, members of
the mint family. So yeah, they're perennials and they're native
to the Mediterranean, So there's so many different kinds of oreganos.
And before we even talk about that, there's a nerd
called marjoram, which is a culinary cousin to oregano, more
(13:22):
mild than flavor and being Lebanese, Mom used to use
and I use marjoram more in my cooking than oregano.
Both are good to use. Oregano has a stronger flavor.
But there's all kinds of different oreganos. And as I said,
they're perennials, so good soil, good draining soil, lots of
(13:44):
sun and they'll do just wonderful. So which one do
you want to talk about first? Because I know which
one's your favorite?
Speaker 1 (13:51):
Well, uh, yeah, I told Joe that I guarantee you.
I said, I know one is she's going to talk
about this morning, but I'll just talk about all of them.
I mean, you start out where you want. Your favorite
is Italian, so let's start there.
Speaker 2 (14:03):
Yeah, I like Italian Italian oregano to me. It's got
a beautiful sort of upright growth habit and it's more
floral than the Greek oregano, which the Greek oregano is
the gold standard, and it's called joy of the Mountain.
That's why it's so popular. That's probably the original regano.
(14:25):
If you go to a Greek restaurant, they're going to
be using that. If you buy oregano in the store dry,
it's most likely going to be Greek. But all the oreganos,
including the Turkeish oregano and Italian have like a peppery
bite to them, so when you bite into if you're
not sure, there's an herb called common oregano. It's not
(14:48):
so much anymore, mister Wilson, but once in a while
you'll find it in a nursery or garden store. And
if it says just common oregano, you better take a
little leaf and take a bite. And there's not a peppery,
pretty strong flavor. Then then put it back because it's
it won't have the flavor. So you want the true oreganos.
(15:08):
Whether it's Greek, turkeysh Italian, doesn't matter. Even the golden oregano,
which is more of a matte forming oregano, is good.
But there's one. It is not my favorite, but it's yours.
And I know that we're when we're at Natorp's in
the spring and I'm in the herb garden part and
you come and stroll there, You're always heading for the
(15:30):
hot and spicy oregano and you actually take pieces and
just munch on it hot for me. Yeah, loveage. You've
got the celery flavor and oregano. Yeah, and hot and
spicy oregano. Man, it is peppery, so a little of
that goes a long way.
Speaker 1 (15:48):
It adds a little bit of kick to your sauces
if you use the hot.
Speaker 2 (15:51):
And spicy Oh yeah yeah. And it's it's wonderful. And
it's a slow cooking herb too. You don't you want
to you when you cook with it, you want to
put that in the beginning of cooking time where Marjoram.
You want to do, you know, towards more the end,
because the flavor won't hold up.
Speaker 1 (16:07):
So when we're cooking with oregano, whether it be the
great Italian hot and spicy, whatever it may be, when
you're using that in the recipe, that's something you do
chop up, right. You don't just don't put the leaves
in hole. You do want that chopped up and so
that every bite has a little bit of a regno
in it.
Speaker 2 (16:23):
Oh yeah, and you know the stems tend to get
wooded too, so you want to strip those leaves from
the stem. But I have to tell you, if you're
drying oregano, what the Italian cooks do is they'll dry
bunches and then they'll hold that whole bunch of oregano, say,
over a pot of stew, and then just run their
fingers down the stems and as they do that, it
crushes the leaves and the volat file oil start coming out.
(16:47):
It's really pretty too. It just gives you a little
bit of flair when you're cooking. But yeah, dry oregano
seems to be the preference for most people as far
as flavor. I think it has a more earthy flavor.
Fresh to meat isn't quite as pungent, but you can
use both. And I love to use fresh, like in
grilled marinades for chicken so good. It's because again it's
(17:11):
not to me quite as strong, but that's my palate.
You know, everybody's tastes are different.
Speaker 1 (17:16):
You know, when you're grilling out, and we've talked about this,
you and I together, you know, putting a bunch of
herbs together and wrapping them with something that that can
sit on top of coals or whatever, and putting that
in on top of the coals or in your gas grill,
on top of not on the flame, but on top
of like the spiltray or whatever, and just letting that
stuff get hot and those oils come up through there.
(17:38):
And then regano of course doing that absolutely wonderful.
Speaker 2 (17:41):
Oh yeah. Not only does it add flavor, but it
may even help block some of the carcinogens that form
when you grill. So oregano and rosemary, those those real
pungent Mediterranean nerves are good for grilling. Plus, as you said,
the flavors just amazing. So instead of mesquite, you could
just use some of the extra.
Speaker 1 (18:00):
Herbs So what is Mexican oregano.
Speaker 2 (18:03):
Well, Mexican oregano. I love that too. Sometimes people call
it wild margoram. It's not a member of the mint family,
but it's a member of the burbina family. So it's
different altogether. But if you taste it, to me, it's
slightly floral. I taste a little bit of citrus and
even a little bit of rosemary in it. But it
(18:24):
really goes well with Southwestern and mexicanditions conditions dishes easy
for me to.
Speaker 1 (18:31):
Say, depend on what condition you're in.
Speaker 2 (18:33):
Well, you know, I got to use more beef two.
Speaker 4 (18:35):
That's all.
Speaker 1 (18:36):
That's it.
Speaker 2 (18:36):
But anyway, yeah, Southwestern and Mexican dishes. But it's a perennial.
But here in our climate zone six? Is that what
we're in? Our seven?
Speaker 1 (18:45):
I never remember, Well it's seven starting to creep in?
Speaker 2 (18:50):
Oh, is it? So that's why I'm thinking that, Well,
it's a tender perennial here in my climate. And I
will say that the marjoram does not like wet feet.
That is one herb that does great in a container.
So there you go. I'm starting to come into the
fold there with certain things.
Speaker 1 (19:10):
I almost fell out of my chair when you said that.
By the way, regano oil was pretty high backed during
the COVID days.
Speaker 2 (19:19):
Yeah, and it's it's called cyrian or oil of oregano,
and it's a type of oregano that's you could use
it culinarily, but it doesn't have that wonderful flavor. The
medicinal benefits are huge though, and it was basically, as
you said, sold out during the pandemic. And it's has
antibacterial qualities and good against some viruses and all oreganos
(19:42):
they always say, sue the cold and eliminate a fever.
So the health benefits of oregano are really good. And
even for arthritis, for sore joints. You can make a
little bit of a ton of tea. So, as I
always say, there's probably not an herb on this planet
culinari speaking, that doesn't do your body good in some
(20:02):
fashion medicinally. So a regano is one of those pizza
or if you smell you look at a regano and
snippet and you think pizza.
Speaker 1 (20:10):
Yes, yes you do. A mister Sulliwan, by the way,
was he was scarfing down the oil of a regano
during the COVID time.
Speaker 2 (20:17):
Well, hey, yeah, I know health stores could hardly keep
it in.
Speaker 1 (20:21):
So yeah, Rita hiking felt always a pleasure. Great information
to get her website about eating dot com. Have a
great weekend. Tell mister Hikenfeld.
Speaker 2 (20:30):
We said hello, I will and I'll talk to you
in a couple of weeks.
Speaker 1 (20:34):
All right, Rita Hikenfeld again about eating dot com. Quick break,
We come back Gardner Scott's going to be with us.
Got a new book called Guy to Raise Bed Gardening.
I'm loving it here in the Garden with Ron Wilson.
How is your garden growing?
Speaker 4 (20:51):
Call Ron now at one eight hundred and eighty two three.
Talk you're listening to In the Garden with Ron Wilson.
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Speaker 1 (23:01):
Welcome back here in the Garden with Ron Wilson talking
y Gardening at eight hundred and eight two three eight
two five five. And of course if you listen to
our show on a regular basis, you know I'm a
big advocate of what gardening and containers and of course
raise bed gardening and as far as I'm concerned, it's
the only way to grow. And I just love raise
bed guarding and it can't promote it enough, and there's
so many great benefits. As a matter of fact, you know,
(23:24):
sometimes if you're thinking about, you know, doing it, you're
not sure how to get started. Well, guess what, I
just got a new book. I just found this new
book written just recently and it's absolutely outstanding, and it's
called Gardener Scott's Guide to Raise bed Gardening is Scott Wilson.
And if you all wants to go to YouTube and
watch all those gardeners, you're familiar with Gardner Scott. He's
(23:47):
a Colorado based master gardener. He has a bazillion YouTube subscribers,
millions of video views. He's a retired US Air Force
Command pilot. He started teaching garding back in twenty oh four.
Since then has just done all kinds of crazy things,
including he developed a one hundred and five raised garden beds
and over two twenty thousand square feet of garden space
(24:08):
for the Galileo Garden Project in Colorado Springs. They produced
two thousand pounds of produce annually for the school district.
And guess what he's with us this morning, gardener Scott
Scott Wilson, Good morning.
Speaker 6 (24:21):
Good morning, Ron, great to be here.
Speaker 1 (24:23):
Hey man, good to have you on our show. So
what's the weather like? Weed and teesus. What's it like
in Colorado this morning?
Speaker 6 (24:28):
So it's actually pretty nice. We've got a warming trend
going right now. It is twenty five degrees, which is
actually the warmest it's been at five point thirty in
the morning for a quite a while.
Speaker 1 (24:41):
It was twenty seven here yesterday, but not quite that bad.
I thought it had snowed. I got up and there
was everything was white out, so I was like, you
gotta be kidding me. So yeah, but if you're like me,
these gradual cooler springs are much better than just jumping
into the heat and the attempts and always risking that
frost and freezing a little bit of late snow.
Speaker 6 (25:00):
Oh yeah, I completely agree. We tend to have quite
a roller coaster though, where it'll be cold and hot,
cold and hot, so we never know what to expect.
But the warming trend is welcome. And I'm going to
be spending a lot of time outside this next week
in my garden.
Speaker 1 (25:16):
Good for you, And of course I know what kind
of a garden you have. I have seen pictures and
I read your book, which is absolutely outstanding, and so
you know, I am a huge advocate of raised bed gardening.
I mean, i'd literally say it's the only way to
grow a big container gardener as well. Well, let me
ask you this. When you started you're a master gardener.
Speaker 6 (25:36):
Correct, that's right, yeah, here in Colorado, when you.
Speaker 1 (25:40):
First started gardening, what got you into the raised bed gardening?
Speaker 6 (25:48):
So, actually, it was the master Gardener program. When I
first started gardening over three decades ago, I didn't really
know much about raised beds. It was one of those
things that I think most of us of a certain
age just thought we were supposed to have an in
ground bed with a nice white picqat tents around our garden.
And when I started the Master Gardener training, I discovered
(26:11):
this new thing for me. This is over twenty years
ago of raised beds, and the benefits to raise beds,
particularly here in Colorado, just outshone any other options. One
of the biggest things. Our soil is just so terrible
here on my side of the rocky mountains, and raised
(26:31):
beds allow you to begin gardening with great soil. You
put good soil in a raised bed and you can
start gardening right away, as opposed to what I had
always thought you had to do, which was spend years
amending the soil and getting it to the point that
you could actually start gardening.
Speaker 1 (26:49):
Yeah, and you know, like you, I give a lot
of garden talks and things like that. One of the
things I always ask folks is, you know, is who
can stick their hand up to their elbow in their
their guard vegetable garden because the soil is so good. Well,
everybody kind of laughs, although you do have a few
folks out there that have been working their garden for
thirty years and it finally started to get it to
a point where you can almost dig by hand. But
(27:09):
you know, it's we have the heavy clay soils here,
and you know it's it's tough as well. And you
start talking about raised bed guarding and say, you know,
here's a situation where you could move into a brand
new subdivision where they scraped everything off, it's all regraded
and inch the top soil on the top, build your
raised beds and you're ready to go the first year.
Speaker 6 (27:29):
Oh yeah, yeah, absolutely. And you know, to me, that
was just magic. I'm you know, being in the Air Force,
as you mentioned, I've gardened all over the country and
I was lucky enough to be at a base and
the San Joaquin Valley of California and the soil was incredible.
We could grow anything. And then from there I moved
(27:50):
to a part of Oklahoma where the soil was terrible
again and I couldn't grow anything. And then I come
to Colorado and suddenly it was like I was in
the middle of Calvin. The soil was perfect because I
chose a good soil to put into my bed. And
I've been gardening well ever since.
Speaker 1 (28:09):
I love it talking with the gardener Scott and Scott
Wilson and his If you want to check him out,
go to YouTube dot commenting at gardner Scott or Instagram
at gardener Scott and the checkout. I watched that over
those past week. I've watched many of your videos you did.
You do a great job, by the way, and very
good at explaining what you're doing. And of course the
(28:30):
book ties in with everything. So let me let's let's
take a look at this book. First of all, the
picture of the garden that's on the front cover is
that yours.
Speaker 6 (28:39):
No, I would like to take credit for that, but
that's the demonstration garden for the Horticultural Art Society at
Colorado College here in Colorado Springs and so I was
a trustee of HS a number of years ago and
visit that garden quite a bit, and that's that's one
(29:00):
of their areas where they demonstrate how to grow in
raised beds.
Speaker 1 (29:04):
So I love, Oh, that's beauty. I've always said I
would much rather if I'm out touring around, I would
rush rather tour gardens like that than a flower garden
or some of the some of the other gardens that
are out there. That's absolutely just buying this book for
that picture alone, for inspiration and building your raised beds
is absolutely wonderful. And of course you have great pictures
(29:24):
all the way through this whole thing, but that is outstanding,
So let's take a look at it. As far as
raised beds, I think one of the biggest issues that
comes up that I get a lot of questions about
is the material that you use for building it. And
there's so many different materials out there, and you address
this nicely going through all of this, and I really
liked what you came up with when you talk about
(29:45):
using the You've got the treated wood down below and
then you've got the untreated wood on the top, the
combination of the two. And I've always told folks, if
you're worried about it, we'll let's talk about the treated wood.
Worried about that. If you never use treated wood and
you just use record pine or fur or whatever, that'll
still last five or six years with no problem. And
of course you can treat it as well. But I
(30:06):
like that combination that you've done. And I'm sure you
get a lot of questions about using treated wood.
Speaker 6 (30:13):
Yes, I do. And actually, I don't know if you're
aware of research that Oregon State University released last year.
I was actually part of some of the information that
they obtained about using pressure treated wood in home gardens,
and they found that it's no problem at all. Right,
(30:35):
it really doesn't negatively impact the soil because I have
all those different types of beds, and one of the
directors of the research at Oregon State University reached out
to me a number of years ago and said, hey,
would you test your soil for us in all of
these different combinations of beds, the pressure treated, the combination
(30:57):
of pressure treated and this regular fur, my concrete block
raised beds, my metal raised beds, And I sent the
soil samples to Oregon State University as part of that study.
In addition to all the other samples, of course that
they acquired, and the results were that it doesn't really
matter what kind of bed you're growing in. The material
(31:22):
for the most part is just a container to hold
whatever soil you choose.
Speaker 1 (31:26):
To put in it. Yeah, great, and that's great, and
I'm glad you said that because I get tech question
all the time and it's like, you know, the way
they treat it today isn't like they were doing it
twenty years ago, and so yeah, it is safe, but
there's still that big question mark out there. The name
of the book is called Gardener Scott's Guide to Raised
Bed Gardening by Scott Wilson. It is absolutely outstanding. Let's
(31:47):
take a quick break, we come back. We'll find out
what's his favorite material to use as a bed, what
sizes does he like to use, and of course one
of the most important things, so what's your recommendation for
that planting mix to put insize your raised beds. It's
all happening here in the garden with Ron.
Speaker 4 (32:01):
Wilson landscaping ladies here with your personal yard boy. He's
in the garden and he's Ron Wilson.
Speaker 1 (32:26):
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All get some today. Welcome back here in the Garden
(34:15):
with Ron Wilson. Scott Wilson is with us this morning.
Gardener Scott. You've probably seen him on YouTube. If you haven't,
go check it out. It's go to YouTube dot com
and got at Gardner Scott or on the Instagram as
well and check out his videos are absolutely outstanding. With
the new book and I'm loving it is Gardner Scott's
Guide to Raised Bed Gardening. And I'm telling you what
(34:38):
the man has covered just about anything and everything you
ever want to know about building raised beds. So you know,
there's so many great materials that are available out there
today to build these with. Do you have a particular favorite?
If costs was no object? And number two, if you're
using the metal sides for those best, you find that
that heats up anymore or less than using wood or
(34:59):
other types of material.
Speaker 6 (35:02):
So I have a number of favorites. It all comes
down to what I'm growing in the bed. And so
for the book, I built some stone beds and I
just absolutely love the stone beds. They tend to be
a little more expensive, so off costs were no object.
I would have a lot more of the stone bed
They just add such a wonderful visual element, and when
(35:24):
they're filled with flowers and some fruiting shrubs, it can
just be fantastic. But for most gardeners, particularly just starting
with raised beds, and for myself, you just can't beat
the basic rectangular wooden raised bed four feet by eight feet,
and that's almost what I use exclusively in my vegetable garden.
(35:48):
It makes for great planning because you have this perfect grid,
and as I show in the book, you can figure
out how to put a plant in every square inch
of that bed and really maximize your production. And so
for the food production, I just I like those basic
(36:09):
rectangular beds. And then of course I have metal beds
that are different colors to add a visual element in
different parts of the garden. So i'd suggest all kinds
of different types of raised beds for all different types
of gardening, depending on what it happens to be. And then, coincidentally,
(36:29):
thank you for talking about all the videos I have
on my channel. A couple years ago, I did a
video where I actually tested and measured the soil temperatures
throughout the day and all the different types of beds
that I had to include in ground, And what I
found is that the temperature really doesn't vary that much.
(36:50):
If you've got a good volume a larger sized bed.
It doesn't matter if it's concrete or steel or wood.
The soil temperature is going to be pretty consistent from
bed to bed. Maybe a degree or two, but really no,
the metal is not going to increase the soil temperature dramatically.
Speaker 1 (37:12):
Interesting, and I like the look of the metal. I mean,
I really do like the look of the metal, and
I like them all. I mean, again, you're right, you know,
you can mix it up and depending on what you're
going to grow in there, you can go down and
dirty with the with the two by eights, two by
tens or whatever. But there's a lot of options. And
also in here for finding inspiration, he's got the herb spiral,
which I've seen a lot of people attempt to do
(37:34):
and not do very good job, And he's got this
shows you how to do that. And I really liked
it that you address the keyhole garden. I think that's
a really cool concept.
Speaker 6 (37:43):
Oh yeah, yeah. The keyhole garden is something the roots
of that can be traced back to some African communities,
and you know it's been modified by different cultures over
the years, but the idea is particularly if you are
limited in your ability to get around and to move
(38:05):
around your garden beds the keyhole garden, you basically just
walk through the middle and then you're surrounded by garden beds.
So I really recommend that for people who have mobility
issues because you don't have to do a lot of
walking and you can actually use the beds to support
yourself as you're standing in the middle of them, and
(38:28):
then having your garden within arms reach all the way
around you.
Speaker 1 (38:32):
And of course as we're all getting older and I
say we're maturing gardeners, it gets a little bit more
difficult to bend over and do all of that. So
these raised beds, especially if you have that bench along
the top, which I love that concept as well, you
can sit down, reach in do your gardening and it's
pretty darn easy on our old backs and knees and
things like that as well. One of the truly one
of the many many benefits you'll find from racebed guarding. Again,
(38:54):
great book gardner Scott's Guide to Raise bed Gardening Scott
Wilson is the author. He is YouTube's gardener Scott. If
you've I'm sure you've seen him on YouTube before. He's
got a bunch of them out there and he does
such a great job. All right, so let's let's talk
about this. You talk about Mel Bartholomew, of course, and
you talked about every square inchs great. The raised beds
are great for square foot guarding if you're into that.
(39:15):
But looking at the mix itself, that becomes very Then
It's like, Okay, I see bag mixes that are available
out there from different companies. I see people putting top
soil in their gardens. You know, I have a mix
that I kind of like. You have a couple suggestions
in her Joe Lample's mix, you got Mels mix, and
you got your own mix.
Speaker 6 (39:36):
That's right, And that's that's one of the great benefits.
Like you said, you've got your own mix. We can
all customize the soil we put into our own beds. Now,
I think that having at least about twenty five to
thirty percent by volume of good organic matter can really
(39:58):
help build a good, healthy soil that will feed the
plants without need for a lot of extra fertilizers or
even a lot of extra work. I also think knowing
a lot of the way I garden and a lot
of other gardeners around me, but you don't have to
spend a lot of money. So if you've got access
(40:19):
to dried leaves, dried grass clippings to manure, to your
own compost, which of course is a great option if
you make your own post, whatever organic matter you have,
you can tie that into a recipe for making a
good soil. And as you point out in the book,
I offer some of my recipes of different materials, and
(40:44):
it varies. Each of my beds is different based on
what time of year I filled the bed and what
organic materials I had available at that time.
Speaker 1 (40:55):
Oh yeah, and you did mention. I think you talked
about here. As soon as you favored soil amendments. With kids,
you're going to be doing that every year because they
you know, we'll shrink down a little bit, so you
add more to it and keep adding that organic matter.
But it seemed to me that you favored and I
do too. The more of a fall if you can
do it fall amendment versus spring, because it gives it
(41:16):
plenty of time to come together, and then you're ready
to go when spring breaks exactly.
Speaker 6 (41:22):
You know, I think there's a misunderstanding by a lot
of gardeners when it comes to composts and other organic materials,
that you just put it into your soil that your
plants are going to be happy and they're going to
love it right away. But the reality is that even
compost needs to be broken down further by the soil microbes.
And while we have billions and billions of microbes in
(41:45):
every one of our raised beds, it takes time for
that process. It takes time for the soil life to
continue to break down the organic matter and most importantly
make it available to the plant in a form that
they can use those nutrients. And so doing it in
fall gives you that time. I mean, you can do
(42:07):
it in spring, absolutely, but just there's a you know,
you have to recognize as a gardener that you may
need supplemental fertilizer in spring because that whole process hasn't happened.
And so that's why I advocate doing it in the fall,
because for many of us, that means you've got six
months or more for that soil life to just explode
(42:29):
before you even put any seeds or plants in the ground.
Speaker 1 (42:32):
Absolutely talking with gardner Scott's YouTube's gardener Scott be sure
and check him out on YouTube. And of course the
book is the Guide to Raise Bed Guarding by Scott
Wilson and not related. I guess we have to be
related because Wilson all started at one Wilson, right, so
somehow we down there, we've got to be related.
Speaker 6 (42:49):
Yeah, yeah, yeah, we can consider ourselves distant because there
you go.
Speaker 1 (42:54):
I do like it that you addressed google culture in
here to fill up some of those beds before you
get started, using some branches and the twigs and things
like that from a little bit of yard debris from
your garden to help fill up those in add organic
matter back to your beds.
Speaker 6 (43:09):
Yeah. Absolutely. You know, you touched on briefly the idea
of buying bagged materials and a lot of gardeners think
that's all you have to do. Well, if you fill
a full raised bed with that bag material it can
be quite expensive. Yeah, So you only put the good
stuff in, like the top half of the bed and
(43:30):
the bottom half of the bed can be sticks and
branches and leaves, and you'll save yourself a lot of money.
Speaker 5 (43:36):
When you do that.
Speaker 1 (43:36):
It's gardener Scott's Guide to Raise Bed Gardening Scott Wilson,
thanks for spending time with us this morning. Love the book.
I will highly recommend this to folks that are looking
to build those raised beds or to consider them. But
if you did a great job, sir, I love your
youtubes as well. Appreciate you spending time with us this morning.
Speaker 6 (43:53):
Thanks Ron, I appreciate such chat.
Speaker 1 (43:55):
All right, take care, quick break, we come back. Phone
lines you're open for you at eight hundred a two
three two five five Here in the Garden with Ron Wilson, Green,
Tom or not.
Speaker 4 (44:11):
Ron can help at one eight hundred eighty two three talk.
This is in the Garden with Ron Wilson.
In The Garden with Ron Wilson News
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