Latest / Garden America Saturday / Halloween Show_20261031

Transcript

Halloween Show_20261031 · Garden America Saturday

• 0:00
  Speaker 1: Welcome to Garden America, the country's most listened to gardening
• 0:04
  Speaker 1: show where we talk about gardening, horticulture, landscaping, and more.
• 0:08
  Speaker 1: In fact, we'll discuss anything that has to do with
• 0:10
  Speaker 1: growing plants and keeping your yard in tip-top shape. Now,
• 0:14
  Speaker 1: here are your hosts, Brian Mayne, John Bagnasco, and Tiger
• 0:17
  Speaker 1: Palafox on the Garden America Radio and Media Network.
• 0:22
  Speaker 2: Well, good morning. Hello. How are you? Good evening. Good afternoon.
• 0:25
  Speaker 3: I'm doing well. Thank you for asking.
• 0:27
  Speaker 2: Well, I appreciate you answering me, John. I say good morning,
• 0:30
  Speaker 2: good afternoon, good evening, because I don't have any idea,
• 0:33
  Speaker 2: neither do you, when people will be listening to this show,
• 0:35
  Speaker 2: except if you're live.
• 0:36
  Speaker 3: Plus, tonight, the time changes.
• 0:39
  Speaker 2: Yeah, so... Fall back? Yes, we're going to fall back. Hey,
• 0:44
  Speaker 2: look whose phone is on. Feeding back.
• 0:46
  Speaker 4: Actually, did I? Because I wasn't sure about what was
• 0:48
  Speaker 4: happening with the audio.
• 0:49
  Speaker 2: We said good morning. I said good morning.
• 0:51
  Speaker 4: Yeah.
• 0:51
  Speaker 2: But we didn't say who we are.
• 0:53
  Speaker 4: But you said good afternoon.
• 0:54
  Speaker 2: Yeah, I did. Somebody might be listening to the pre-recorded
• 0:56
  Speaker 2: show in the afternoon. We are Garden America.
• 0:59
  Speaker 4: The one.
• 0:59
  Speaker 3: The only.
• 1:00
  Speaker 4: Do you know there's.
• 1:01
  Speaker 2: Probably a handful of people who have never heard the
• 1:03
  Speaker 2: show up until now?
• 1:04
  Speaker 3: Really?
• 1:05
  Speaker 4: That's crazy to think about that somebody is listening to
• 1:07
  Speaker 4: this for the very first time.
• 1:08
  Speaker 2: They came across it by accident.
• 1:10
  Speaker 4: And here we are.
• 1:10
  Speaker 2: You're welcome. They heard about John Beck.
• 1:12
  Speaker 3: You guys are letting... We're happy you are here. I
• 1:15
  Speaker 3: think you guys are letting the newsletter go to your head.
• 1:18
  Speaker 2: Yeah, you know, maybe you have some explaining to do
• 1:21
  Speaker 2: about that newsletter, John.
• 1:22
  Speaker 3: About our pictures?
• 1:23
  Speaker 2: The pictures, yes.
• 1:24
  Speaker 3: I told you when I came in this morning that
• 1:27
  Speaker 3: I thought the listeners would want to see our Halloween costumes.
• 1:32
  Speaker 4: Our Greek statues for our gardens.
• 1:35
  Speaker 3: Oh, Roman statues.
• 1:35
  Speaker 4: Roman statues for our gardens. yours was gree no the
• 1:39
  Speaker 4: one that you sent to gina no no it was
• 1:43
  Speaker 4: still roman yeah okay that was so funny so john
• 1:47
  Speaker 4: sent a picture of his face on a roman statue
• 1:53
  Speaker 4: and it was like hey gina think about getting a
• 1:55
  Speaker 4: statue from a yard what do you think about.
• 1:57
  Speaker 3: This do you think it's too much i i thought
• 2:00
  Speaker 3: that's funny i.
• 2:00
  Speaker 2: Thought he put his head on the uh statue of
• 2:03
  Speaker 2: david yeah And that wouldn't have been very.
• 2:06
  Speaker 3: All three of our statues had togas.
• 2:10
  Speaker 4: That would be funny to get a statue like that
• 2:14
  Speaker 4: for your house and have it.
• 2:16
  Speaker 2: Be your face. Just like a Roman emperor, right? Same thing.
• 2:19
  Speaker 4: Exactly.
• 2:20
  Speaker 2: Make sure there's no pupils.
• 2:21
  Speaker 4: I think we got an industry. We can talk to
• 2:24
  Speaker 4: that company, Toscano, who does those resin things and be like, custom-made...
• 2:31
  Speaker 4: statues for your home and we will take your face.
• 2:34
  Speaker 2: And put it on yeah and reenact rome you know
• 2:38
  Speaker 2: 2 000 years ago did.
• 2:39
  Speaker 4: You ever see that movie the big fat greek wedding.
• 2:42
  Speaker 2: Oh that long time ago right remember.
• 2:44
  Speaker 4: The front of their house yeah it was like it
• 2:46
  Speaker 4: had the columns and the statues and stuff.
• 2:49
  Speaker 2: Exactly all right two minutes and 32 seconds into this
• 2:52
  Speaker 2: show not one mentioned about gardening really yet per se
• 2:55
  Speaker 2: statues we're gonna go we're gonna go a different direction
• 2:57
  Speaker 2: today Garden art. We're going to talk about all the
• 3:00
  Speaker 2: things that make people feel uncomfortable. What do you think, John?
• 3:05
  Speaker 3: I think our listeners are ready to talk gardening. Sue
• 3:09
  Speaker 3: said she loved the newsletter. She liked our picks that
• 3:13
  Speaker 3: we were just talking about. And the weather's changed, I think,
• 3:18
  Speaker 3: finally here in Southern California.
• 3:21
  Speaker 4: No.
• 3:22
  Speaker 2: No?
• 3:23
  Speaker 4: Next weekend? No. Next weekend, the high is 80.
• 3:26
  Speaker 2: Oh, stop it. It is.
• 3:27
  Speaker 3: Really?
• 3:28
  Speaker 4: I just looked this morning.
• 3:29
  Speaker 2: But I will tell you this, though.
• 3:31
  Speaker 3: 80 is the new 70.
• 3:31
  Speaker 4: After what we went through, I'll take 80.
• 3:33
  Speaker 3: Oh, yeah.
• 3:33
  Speaker 2: 80 would not bother me. Okay, so today's 71. 68
• 3:35
  Speaker 2: tomorrow with some rain.
• 3:37
  Speaker 5: 73, 75, 74, 76.
• 3:37
  Speaker 4: Saturday, 79. Sunday, 81.
• 3:38
  Speaker 3: Does it give you a Monday beyond or no?
• 3:41
  Speaker 4: 80.
• 3:53
  Speaker 3: But you know what? Tiger's looking in San Diego. I
• 3:56
  Speaker 3: wonder what that means for us, Brian.
• 3:58
  Speaker 2: What do you mean us? I just live up the road.
• 4:00
  Speaker 3: No, you live inland. Big, big difference. You're in a
• 4:05
  Speaker 3: completely different micro planet.
• 4:07
  Speaker 2: No, we're called the coast.
• 4:08
  Speaker 4: But I will say that this is going to be
• 4:10
  Speaker 4: really nice for our gardens because we get a rain,
• 4:13
  Speaker 4: cool down, and then a little dry out before another rain.
• 4:17
  Speaker 3: What day was it?
• 4:19
  Speaker 4: Sunday.
• 4:20
  Speaker 2: Sunday. Sunday and Monday.
• 4:22
  Speaker 4: So, you know, I mean, that's one of the bad
• 4:24
  Speaker 4: things that happens sometimes is if we get too much rain.
• 4:27
  Speaker 2: You want to dry out.
• 4:27
  Speaker 4: We need that. We flood here. We are not set
• 4:31
  Speaker 4: up for.
• 4:32
  Speaker 2: How about the high tides just wreaking havoc?
• 4:35
  Speaker 4: So that's a weird phenomenon that's happening right now, right?
• 4:38
  Speaker 4: Because it's not just the high tides because obviously tides
• 4:41
  Speaker 4: are standard. Like we're not even in the highest tides
• 4:44
  Speaker 4: of the year yet.
• 4:45
  Speaker 2: There's something causing.
• 4:46
  Speaker 4: Well, there's all those storms in the Pacific that are pushing,
• 4:49
  Speaker 4: pushing the ocean, like Literally the ocean, they're pushing it
• 4:54
  Speaker 4: towards the coastline, which is now taking that high tide
• 4:57
  Speaker 4: and pushing it up a little bit more. Even though
• 4:59
  Speaker 4: it's sunny and beautiful and warm here, the ocean is
• 5:03
  Speaker 4: surging into a higher level than it ever has.
• 5:06
  Speaker 2: So this is supposed to be the biggest or most
• 5:09
  Speaker 2: dangerous or whatever you want to call it, El Nino
• 5:12
  Speaker 2: in the history of the existence.
• 5:15
  Speaker 4: You can call it a super El Nino.
• 5:17
  Speaker 3: Okay.
• 5:17
  Speaker 2: The last time we had anything close to this was
• 5:19
  Speaker 2: in 2016. Now, here's what happened in 2016, like what
• 5:23
  Speaker 2: will happen now. The waters will warm up. There'll be
• 5:25
  Speaker 2: all kinds of strange phenomenons going on. The Gulf of
• 5:28
  Speaker 2: Mexico back in 2016 heated up. But you know what happened?
• 5:32
  Speaker 2: It never went back to normal.
• 5:33
  Speaker 4: What do you mean? It stayed high?
• 5:34
  Speaker 2: It stayed high. Yes. It's one of those things that
• 5:36
  Speaker 2: they're thinking, this could be like changing things, not for
• 5:41
  Speaker 2: just the short term, but for the long term.
• 5:42
  Speaker 4: So it's not just this year, oh, this is a
• 5:44
  Speaker 4: wonky thing.
• 5:46
  Speaker 2: Right. Because usually things go back to normal, like in
• 5:48
  Speaker 2: the Gulf of Mexico, but the water stayed The same,
• 5:50
  Speaker 2: the high temperatures. Really? So the basic temperature is more
• 5:54
  Speaker 2: than it was prior to 2016.
• 5:56
  Speaker 3: Really?
• 5:57
  Speaker 4: That's crazy.
• 5:58
  Speaker 3: I don't know if I.
• 5:59
  Speaker 2: Do a fact check.
• 6:01
  Speaker 5: Well.
• 6:01
  Speaker 2: Because the last time you poo-pooed me on something, then.
• 6:03
  Speaker 3: But you give a lot more credence to them than
• 6:07
  Speaker 3: I do.
• 6:07
  Speaker 2: Who's them? They.
• 6:09
  Speaker 3: You said they said.
• 6:10
  Speaker 2: Oh, I can break it down. I thought you were
• 6:12
  Speaker 2: talking about the movie Them back in the 50s with
• 6:14
  Speaker 2: James Arnaz.
• 6:15
  Speaker 3: I thought you were going to mention Credence Clearwater Revival.
• 6:18
  Speaker 3: You know what? The quote of the week, Brian, you've
• 6:20
  Speaker 3: been bugging me to say the quote, right?
• 6:23
  Speaker 2: Well, I've been kind of tapping your kneecap.
• 6:27
  Speaker 3: Right, and I'd like that to stop. So here's the
• 6:29
  Speaker 3: quote of the week.
• 6:30
  Speaker 4: I'd like that to stop.
• 6:32
  Speaker 3: For man, Brian, for man, autumn's a time of harvest,
• 6:36
  Speaker 3: of gathering together. For nature, it's a time of sowing
• 6:40
  Speaker 3: and scattering abroad.
• 6:43
  Speaker 2: Abroad is sowing?
• 6:45
  Speaker 4: What? Scattering.
• 6:46
  Speaker 2: Oh, scattering.
• 6:47
  Speaker 3: Scattering abroad.
• 6:49
  Speaker 4: Scattering abroad.
• 6:50
  Speaker 2: Scattering abroad.
• 6:51
  Speaker 4: There's a lot of levels to that.
• 6:52
  Speaker 2: There's a lot of things going on.
• 6:53
  Speaker 4: There's a lot of levels to that.
• 6:54
  Speaker 3: Brian's thinking of cartoons.
• 6:56
  Speaker 2: No. I didn't see your picture. Let me see your picture.
• 6:59
  Speaker 3: Oh. Yeah.
• 7:03
  Speaker 4: Cool. I like the stone mustaches and beards, too. I
• 7:09
  Speaker 4: don't remember seeing.
• 7:10
  Speaker 3: Have you seen any of those? Send me that.
• 7:11
  Speaker 2: Can you send me that? Just send that to me
• 7:13
  Speaker 2: if you would. Can you, please?
• 7:14
  Speaker 3: Don't you have the newsletter?
• 7:17
  Speaker 2: I could probably copy it. I do.
• 7:19
  Speaker 3: I could do that.
• 7:19
  Speaker 2: I do. Because usually I delete it when I read it.
• 7:21
  Speaker 4: It's easier if you send it to me.
• 7:23
  Speaker 2: Usually I delete it, but I think maybe I still
• 7:25
  Speaker 2: have it.
• 7:25
  Speaker 3: As soon as you get it, right?
• 7:26
  Speaker 5: No.
• 7:27
  Speaker 3: Tiger doesn't even read it. Just swipes it off.
• 7:29
  Speaker 4: I didn't get it this week.
• 7:30
  Speaker 3: Well, you know, Carla said she didn't get any pictures
• 7:33
  Speaker 3: in hers. How can that be?
• 7:35
  Speaker 2: And I didn't get your picture in mine. Just me
• 7:37
  Speaker 2: and Tiger.
• 7:38
  Speaker 4: That's a filter in hers.
• 7:39
  Speaker 2: I was going to ask you why you left your
• 7:41
  Speaker 2: picture out.
• 7:41
  Speaker 3: First of all, I think you meant just Tiger and I.
• 7:44
  Speaker 2: No, I destroy the English language. Oh, okay. No, it's
• 7:47
  Speaker 2: me and Tiger. I play Havoc with.
• 7:51
  Speaker 3: I thought it was you and Bobby McGee. You know,
• 7:55
  Speaker 3: I did... Well, of course, you didn't read the newsletter,
• 7:58
  Speaker 3: but there was the Did You Know column or article
• 8:01
  Speaker 3: on Colchicum.
• 8:03
  Speaker 4: The crocus?
• 8:04
  Speaker 3: Yeah. About colchicine. Are you familiar with colchicine? It's... If
• 8:11
  Speaker 3: you have a saffron... They're not saffron. They're called autumn
• 8:15
  Speaker 3: crocus and sometimes autumn saffron. But if you have a
• 8:18
  Speaker 3: fall crocus bulb, the bulb has colchicine in it, which
• 8:22
  Speaker 3: is a chemical that is kind of dangerous. You have
• 8:26
  Speaker 3: to be really careful for it. It's used medicinally, but
• 8:30
  Speaker 3: it doubles the chromosome count. And it can do it
• 8:42
  Speaker 3: in people. causes mutations. So you know how there's.
• 8:46
  Speaker 4: So this chemical in these does that.
• 8:50
  Speaker 3: Right. And you know how there's... Let's see if I
• 8:56
  Speaker 3: can get this right. In plants, you have diploids, which
• 9:04
  Speaker 3: are just across the male with the female. You get
• 9:07
  Speaker 3: a new plant and it's a diploid plant. It's got
• 9:10
  Speaker 3: a normal amount of chromosomes but you can also get
• 9:15
  Speaker 3: ones that have a lot different characteristics and more variation
• 9:20
  Speaker 3: that are tetraploids you know they do that with especially
• 9:24
  Speaker 3: with um a lot of the day lilies now are
• 9:27
  Speaker 3: tetraploid hybrids right and this is how you get a
• 9:30
  Speaker 3: tetraploid you can using that chemical yeah you can do
• 9:33
  Speaker 3: it through radiation also but they're telling you they there's
• 9:37
  Speaker 3: a warning that if you're using or trying to do
• 9:40
  Speaker 3: something with that you got to be wearing gloves because
• 9:43
  Speaker 3: you don't want to absorb that and cause mutations in humans.
• 9:46
  Speaker 4: Do you apply that to the seed or the flower
• 9:51
  Speaker 4: or do you know.
• 9:53
  Speaker 3: When my daughter was in what not a high school
• 9:56
  Speaker 3: junior high probably she was in junior high we did
• 9:59
  Speaker 3: a science experiment and we took bean seeds and i
• 10:04
  Speaker 3: crushed up some culture come i had no idea what
• 10:08
  Speaker 3: was going to happen.
• 10:09
  Speaker 4: He just kept it in his cupboard you know he's
• 10:11
  Speaker 4: like right next to the salt.
• 10:12
  Speaker 3: Yeah there's some culture come i crushed up the actual
• 10:16
  Speaker 3: bulbs and put the put some bean seeds in them.
• 10:21
  Speaker 4: Like in the crushed up bulb?
• 10:22
  Speaker 3: Right.
• 10:23
  Speaker 4: The chemicals there.
• 10:24
  Speaker 3: Like pulpy, you know, wet. And I just put them
• 10:27
  Speaker 3: in overnight. And the next day I planted those bean
• 10:32
  Speaker 3: seeds along with some regular bean seeds that hadn't been treated.
• 10:38
  Speaker 3: And I was shocked the next day because the size
• 10:41
  Speaker 3: of the bean seeds and the ones that were treated
• 10:45
  Speaker 3: with colchicine was like two, two and a half times
• 10:48
  Speaker 3: the size.
• 10:49
  Speaker 4: Of the other.
• 10:49
  Speaker 2: We've got to take a break. We've got to bail quickly.
• 10:52
  Speaker 2: BizTalk Radio, Facebook Live, it's Garden America. Thank you for
• 10:54
  Speaker 2: joining us. Back with more John Bagnasca stories after this.
• 11:06
  Speaker 6: Welcome back to the Garden America radio show with Brian, John,
• 11:10
  Speaker 6: and Tiger.
• 11:10
  Speaker 2: Okay, we are back from that break. Hate to hurry
• 11:14
  Speaker 2: you up like that because I was fascinated. So continue
• 11:17
  Speaker 2: the story about crushing things up. The bean seeds, right?
• 11:20
  Speaker 4: Teenage Mutant Ninja Turtle.
• 11:21
  Speaker 3: Well, and then when those seeds germinated, the ones that
• 11:26
  Speaker 3: had been treated came out with these huge thick leaves.
• 11:29
  Speaker 2: Really?
• 11:30
  Speaker 3: But I was going to say some of the practical
• 11:32
  Speaker 3: uses of colchicine in plant breeding is that's how we
• 11:37
  Speaker 3: ended up with seedless watermelon too. You know, that caused
• 11:41
  Speaker 3: the mutation. Okay. So lots of experimenting to do with that.
• 11:47
  Speaker 4: And so that's just found in all crocus-style bulbs?
• 11:53
  Speaker 2: No.
• 11:54
  Speaker 4: Only specific ones?
• 11:56
  Speaker 3: It's actually not in crocus at all. Oh, okay. It's
• 11:59
  Speaker 3: in colchicum, which is called autumn crocus.
• 12:04
  Speaker 2: So what was her assignment? What was she supposed to do?
• 12:07
  Speaker 3: It was the science fair.
• 12:10
  Speaker 4: She didn't want to build the volcano, so she mutated beans.
• 12:13
  Speaker 2: I made a heck of a volcano back in Greece.
• 12:18
  Speaker 2: Backing up a little bit, and I may have missed it.
• 12:20
  Speaker 2: What was the end result? What was she supposed to prove,
• 12:22
  Speaker 2: or what was she supposed to do? It sounds like
• 12:26
  Speaker 2: what you did was a surprise. I wasn't expecting this.
• 12:29
  Speaker 3: I just never worked with it before, so I didn't know.
• 12:32
  Speaker 3: I just knew that I had read some warnings about
• 12:38
  Speaker 3: I think it was fall bulb season and we were,
• 12:42
  Speaker 3: we were planning, you know, that was, do you remember
• 12:44
  Speaker 3: those bulbs that come in? They were really big.
• 12:47
  Speaker 4: Yeah.
• 12:48
  Speaker 3: And, and I just remember some warning that came along
• 12:51
  Speaker 3: with it one year.
• 12:52
  Speaker 4: Really?
• 12:53
  Speaker 2: Yeah.
• 12:53
  Speaker 3: So it made me wonder kind of like, uh, you know,
• 12:57
  Speaker 3: experimenting with gibberellic acid. No, no, no.
• 13:02
  Speaker 4: Never.
• 13:02
  Speaker 2: Did you have a chemistry set when you were a kid? Oh, yeah,
• 13:05
  Speaker 2: I did. Did you?
• 13:06
  Speaker 3: I did, yeah.
• 13:07
  Speaker 2: They still made them? They still made them? Because they
• 13:09
  Speaker 2: don't make those anymore.
• 13:10
  Speaker 4: I think mine still had mercury in it. You know
• 13:12
  Speaker 4: when it gave you all the little things? I think
• 13:15
  Speaker 4: mine still came with mercury.
• 13:16
  Speaker 2: I mean, they realized at some point, you know what?
• 13:18
  Speaker 2: They could actually blow the house up if they knew
• 13:20
  Speaker 2: what they were doing.
• 13:21
  Speaker 4: Especially back when you guys were kids.
• 13:23
  Speaker 2: In the 60s.
• 13:23
  Speaker 4: The chemicals they put in those chemistry sets, they were
• 13:26
  Speaker 4: like bad.
• 13:27
  Speaker 2: That was serious stuff.
• 13:28
  Speaker 3: I remember in my... chemistry playing days that i had
• 13:35
  Speaker 3: i just thought it was cool to have a roll
• 13:38
  Speaker 3: of tinfoil but it wasn't tin it was lead oh
• 13:42
  Speaker 3: yeah oh yeah so it was like a roll of
• 13:44
  Speaker 3: lead foil.
• 13:45
  Speaker 2: Oh what's a little lead poisoning now and then right
• 13:48
  Speaker 2: between friends lick.
• 13:48
  Speaker 3: It the other thing i really liked was white phosphorus.
• 13:53
  Speaker 2: Yeah i remember that yeah yeah what about tester's glue
• 13:58
  Speaker 2: tester's tester's glue was a Oh, was that.
• 14:01
  Speaker 4: For making models? Yeah, exactly.
• 14:03
  Speaker 2: A little brush.
• 14:04
  Speaker 4: I remember, yeah, I learned the normal way that that's
• 14:10
  Speaker 4: not good to do in a non-ventilated room. Like I
• 14:14
  Speaker 4: was in my bedroom and walked up, walked outside, I
• 14:17
  Speaker 4: was like, all lightheaded.
• 14:20
  Speaker 3: But gibberellic acid, you don't know about that.
• 14:23
  Speaker 2: No.
• 14:23
  Speaker 4: Wow.
• 14:24
  Speaker 2: Throw that word around or that term around. today when
• 14:27
  Speaker 2: you run into people it used to be used.
• 14:29
  Speaker 3: A lot in plant experiments and I think that I've
• 14:36
  Speaker 3: never been an exhibitor of camellia flowers but you know
• 14:41
  Speaker 3: if you're a part of the camellia society they have
• 14:43
  Speaker 3: camellia shows just like rose shows and they would treat
• 14:48
  Speaker 3: I think they even had a class for flowers that
• 14:53
  Speaker 3: had been where the buds had been treated with gibberellic
• 14:56
  Speaker 3: Because they would be 50% to 100% larger than one
• 15:02
  Speaker 3: not treated. And they would just put drops on the
• 15:05
  Speaker 3: bud before they opened.
• 15:07
  Speaker 4: Oh, okay.
• 15:08
  Speaker 3: And then they would open up like double the size. Really? Yeah.
• 15:11
  Speaker 3: And you can increase the amount of the size of fruit.
• 15:15
  Speaker 3: I remember they were using it on tomatoes to try
• 15:18
  Speaker 3: to just really increase the size of tomatoes.
• 15:20
  Speaker 4: So like with the camellia bud, it makes sense because
• 15:23
  Speaker 4: it's a flower and it opens up.
• 15:24
  Speaker 2: Right.
• 15:24
  Speaker 4: But on like a tomato... Would you apply it to
• 15:28
  Speaker 4: the flower before it got set?
• 15:30
  Speaker 3: I don't remember on the tomato whether they applied it
• 15:33
  Speaker 3: to the plant or how that was done.
• 15:36
  Speaker 2: Would that affect the taste, though? Something that would be
• 15:39
  Speaker 2: so much bigger than normal?
• 15:42
  Speaker 3: This sounds like a whole new area of discovery for you.
• 15:46
  Speaker 2: I know.
• 15:48
  Speaker 4: But you bring up a valid question because usually it
• 15:50
  Speaker 4: makes things watery. yeah right it just it doesn't it
• 15:53
  Speaker 4: doesn't like make things usually taste better like you say
• 15:55
  Speaker 4: it usually just makes things bigger which then it just
• 15:58
  Speaker 4: means it adds more water to.
• 16:00
  Speaker 2: Now now a better whatever it is a better outcome
• 16:02
  Speaker 2: would be a situation where you've discovered how to increase
• 16:05
  Speaker 2: the taste of anything in other words it may not
• 16:07
  Speaker 2: be bigger or but wow what did you do it
• 16:10
  Speaker 2: tastes so much better it's richer it's finer.
• 16:13
  Speaker 4: Like uh Like a sweeter or, like you're saying, like
• 16:16
  Speaker 4: a more spicy if you're looking for something.
• 16:19
  Speaker 3: Yeah.
• 16:20
  Speaker 2: Now, what is the avocado that's really watery that doesn't
• 16:24
  Speaker 2: make for good.
• 16:25
  Speaker 4: Well, we talked about the... The West Indy. The West
• 16:27
  Speaker 4: Indy ones, they grow larger. You know, when you go
• 16:30
  Speaker 4: to Hawaii, they're like the size of.
• 16:31
  Speaker 3: Not as much oil in them.
• 16:32
  Speaker 4: You know.
• 16:33
  Speaker 2: But the taste is.
• 16:34
  Speaker 4: Cantaloupe.
• 16:35
  Speaker 2: So what? It's bigger and so what, right?
• 16:37
  Speaker 4: It's just a big green mush, you know, kind of
• 16:40
  Speaker 4: a thing.
• 16:40
  Speaker 2: But people.
• 16:41
  Speaker 3: There's people who think those are better than ours, and
• 16:43
  Speaker 3: they don't like ours because they're too oily. Yeah. And
• 16:45
  Speaker 3: by ours, I mean Mexican or Guatemalan avocados. I wanted
• 16:52
  Speaker 3: to ask you, by the way, since I have the
• 16:54
  Speaker 3: newsletter open.
• 16:54
  Speaker 2: Only one picture this week, right, sent in by somebody?
• 16:57
  Speaker 4: No, there were multiple.
• 16:58
  Speaker 2: See, my newsletter, that's interesting.
• 17:01
  Speaker 4: Wow.
• 17:01
  Speaker 2: Because I didn't see your picture, and I saw one
• 17:04
  Speaker 2: picture from somebody that had sent us some.
• 17:08
  Speaker 3: Kevin and Terry from Coeur d'Alene, Idaho sent in fall colors.
• 17:11
  Speaker 3: Did you see that one?
• 17:12
  Speaker 4: Nope. Nope.
• 17:13
  Speaker 2: One picture.
• 17:13
  Speaker 3: Did you see this one?
• 17:15
  Speaker 2: Nope. Let me see which one I did see. I'm sorry.
• 17:18
  Speaker 2: Let's see. I saw this one. Yeah, this one. That
• 17:22
  Speaker 2: was it.
• 17:22
  Speaker 3: That was mine, right.
• 17:24
  Speaker 2: Yeah. And I thought, well, I thought how selfish.
• 17:27
  Speaker 3: I thought you would be interested in the Fugetsu because
• 17:29
  Speaker 3: that's on one plant.
• 17:30
  Speaker 2: That is beautiful. Absolutely.
• 17:32
  Speaker 3: Just one plant. It's got Brian written all over it. Right.
• 17:37
  Speaker 2: Right there. There's my name.
• 17:41
  Speaker 3: I wanted to ask Tiger what was going on because
• 17:47
  Speaker 3: Tiger planted this tree for me. The pink trumpet tree.
• 17:51
  Speaker 4: I was going to ask you the same thing. How
• 17:53
  Speaker 4: does it have a flower on it right now?
• 17:54
  Speaker 3: It's in full bloom.
• 17:56
  Speaker 4: Really?
• 17:56
  Speaker 3: More blooms than it's ever had. And I'm wondering, do
• 17:59
  Speaker 3: you think it's because of the heat that went through
• 18:03
  Speaker 3: a dormant period? But Usually it blooms with no leaves
• 18:07
  Speaker 3: on it, right? In the trees and foliage.
• 18:09
  Speaker 2: And this is the first year that you've seen that?
• 18:11
  Speaker 3: In the fall.
• 18:12
  Speaker 2: Yeah.
• 18:12
  Speaker 3: I had flowers this spring.
• 18:16
  Speaker 2: I think the heat may be right.
• 18:18
  Speaker 3: And then I also wanted to ask about, here's another
• 18:20
  Speaker 3: name change. It's a tababuya, the pink trumpet tree. And
• 18:26
  Speaker 3: it used to be tababuya ipe. Then they changed it
• 18:31
  Speaker 3: to tababuya impetigenosa. And now it's hydroanthus impetigenosus.
• 18:39
  Speaker 2: Why?
• 18:40
  Speaker 3: That's what I'd like to know. I wanted to ask
• 18:42
  Speaker 3: Tiger to explain that to me.
• 18:44
  Speaker 2: He's big into that.
• 18:47
  Speaker 4: We've talked about this, John. Because you took the class, right?
• 18:52
  Speaker 3: You sound like my dad. Tiger's still dealing with kids.
• 18:57
  Speaker 3: We've talked about this, Isaac.
• 19:01
  Speaker 4: They have to make their college degree work for them.
• 19:05
  Speaker 3: That's true. If you get a degree in taxonomy, what
• 19:07
  Speaker 3: are you going to do?
• 19:08
  Speaker 4: What are you going to do? Change the name of plants.
• 19:10
  Speaker 4: Just keep changing them. You know, job security.
• 19:14
  Speaker 2: Are all plants still based, John, is it all still Latin?
• 19:19
  Speaker 3: Latin and Greek.
• 19:20
  Speaker 2: And Greek, okay. Greeks always manage to get their way
• 19:24
  Speaker 2: into there, don't they?
• 19:25
  Speaker 3: That was your buddy Linnaeus that did that.
• 19:28
  Speaker 5: Yeah.
• 19:31
  Speaker 2: I like Linnaeus.
• 19:35
  Speaker 3: You know, talk about somebody who would make a Roman
• 19:37
  Speaker 3: statue out of himself. Right. Because his name was Carl
• 19:42
  Speaker 3: von Linné, and he Latinized his name, Carolus Linnaeus.
• 19:47
  Speaker 2: Okay, we're going to take a break. How about that?
• 19:49
  Speaker 2: A lot of fun, gang. BizTalk Radio, Facebook Live. Wowee,
• 19:52
  Speaker 2: what a show. I'm Brian Main, John Bagnasco, Tiger Palafox.
• 19:56
  Speaker 2: We welcome those on BizTalk Radio. Good to see you
• 19:58
  Speaker 2: on Facebook Live. This is Garden America, back after these messages.
• 20:12
  Speaker 6: Welcome back to the Garden America Radio Show with Brian, John,
• 20:16
  Speaker 6: and Tiger.
• 20:16
  Speaker 2: All right, we are back. People that watch us on
• 20:20
  Speaker 2: Facebook Live, they say, what messages? Now, that's directed toward
• 20:23
  Speaker 2: BizTalk Radio, our many fine sponsors. Fertilome, thank you for
• 20:26
  Speaker 2: keeping us on the air, keeping us active every year.
• 20:29
  Speaker 2: We do appreciate that. And all the other fine sponsors
• 20:32
  Speaker 2: that you hear, if you are tuned into BizTalk Radio,
• 20:36
  Speaker 2: on the other side of the coin, John, Facebook Live,
• 20:38
  Speaker 2: it's We Deliver Free. You don't charge for anything.
• 20:42
  Speaker 3: Speaking of free, did you see Kevin's free tip of
• 20:45
  Speaker 3: the day?
• 20:47
  Speaker 2: Oh, did we start that this week?
• 20:48
  Speaker 3: Yeah, we did. And his tip of the day is
• 20:51
  Speaker 3: take three camellia flowers, float them in a bowl. You've
• 20:54
  Speaker 3: got a beautiful presentation.
• 20:56
  Speaker 2: And that's very simple. Anybody can do this.
• 20:58
  Speaker 4: Way to go, Kevin. That is a very underused floral
• 21:05
  Speaker 4: arrangement that's just so easy. You just take a bowl,
• 21:08
  Speaker 4: just throw a bunch of flowers in it.
• 21:10
  Speaker 3: But camellias especially just float, right?
• 21:15
  Speaker 4: So that's always good to do.
• 21:17
  Speaker 2: Okay, what about the questions, the comments, the complaints?
• 21:19
  Speaker 3: Well, Kevin also wanted to know, back when we were
• 21:21
  Speaker 3: talking about colchicum, where do they harvest it, the saffron?
• 21:26
  Speaker 3: And I'm not sure what he means. First of all,
• 21:30
  Speaker 3: saffron is a true crocus, crocus sativus. And the part
• 21:38
  Speaker 3: of the plant they use is the stamens.
• 21:42
  Speaker 2: What about the pistils?
• 21:44
  Speaker 3: No, no.
• 21:45
  Speaker 2: No pistils?
• 21:46
  Speaker 3: Brian, don't be a pistol.
• 21:47
  Speaker 2: Stamens.
• 21:48
  Speaker 3: It's always the stamens.
• 21:49
  Speaker 2: All right.
• 21:50
  Speaker 3: So I'm trying to think where they, I don't know if,
• 21:56
  Speaker 3: it definitely comes from Eastern European countries, maybe?
• 22:05
  Speaker 4: Savron?
• 22:06
  Speaker 3: Yeah.
• 22:06
  Speaker 2: Yeah.
• 22:07
  Speaker 4: Normally um maybe.
• 22:10
  Speaker 3: Parts of spain i'm trying to think where they would
• 22:12
  Speaker 3: grow a lot of bulbs come from turkey.
• 22:15
  Speaker 4: Yeah turkey i was gonna say um.
• 22:18
  Speaker 3: But you we most expensive spice out there right oh.
• 22:24
  Speaker 4: It's so expensive yeah i always felt like man if
• 22:26
  Speaker 4: i can figure out how to have a saffron farm.
• 22:30
  Speaker 2: John's just mad about saffron aren't you wild about saffron
• 22:35
  Speaker 2: Was it wild or mad?
• 22:36
  Speaker 3: Mad.
• 22:36
  Speaker 2: I'm just mad about saffron.
• 22:38
  Speaker 3: Really?
• 22:39
  Speaker 2: Saffron's mad about me.
• 22:40
  Speaker 3: That was Mr. Leach saying that.
• 22:42
  Speaker 2: Donovan Leach. Yeah. That's exactly right.
• 22:46
  Speaker 3: Okay. Oh, shoot. What did I do? I just.
• 22:49
  Speaker 2: Well, I did... You know what? I thought there was
• 22:51
  Speaker 2: going to be a slip of the tongue there. That
• 22:54
  Speaker 2: was a quick... You were reaching for the dump button?
• 22:55
  Speaker 2: That was a quick recovery. Yeah?
• 22:57
  Speaker 4: You were reaching for the dump?
• 22:58
  Speaker 2: Speaking of the dump button, there's a cartoon in that too,
• 23:01
  Speaker 2: isn't there, John?
• 23:04
  Speaker 3: Joyce planted asparagus yesterday.
• 23:07
  Speaker 4: I saw that.
• 23:08
  Speaker 2: Is it time?
• 23:09
  Speaker 4: I feel like, yeah.
• 23:12
  Speaker 3: In mild climates, go ahead and plant it, right? Yeah.
• 23:18
  Speaker 3: You can plant asparagus from seed.
• 23:20
  Speaker 4: Yeah.
• 23:21
  Speaker 3: Or from roots, right? Yeah. And if you plant it
• 23:25
  Speaker 3: from seed, you're looking at two to three years for
• 23:28
  Speaker 3: a harvest. So don't think you're going to plant the
• 23:30
  Speaker 3: seed and then get it next year, right?
• 23:33
  Speaker 2: Don't think of that.
• 23:35
  Speaker 3: Don't think of that. And then on roots, there's like
• 23:40
  Speaker 3: two year roots or one to two year roots and
• 23:43
  Speaker 3: then two to three year.
• 23:45
  Speaker 4: Right. And you know, when you plant them.
• 23:48
  Speaker 3: So the older, the point I was going to make
• 23:50
  Speaker 3: was the older the root, the quicker you'll get a harvest.
• 23:54
  Speaker 2: Yeah.
• 23:55
  Speaker 4: But then when you plant them, like, you know, they
• 23:58
  Speaker 4: sit for a little while. I think one of the
• 24:00
  Speaker 4: biggest things that happens is a lot of people they
• 24:03
  Speaker 4: rot out on people really i always tell people like
• 24:06
  Speaker 4: a good draining soil.
• 24:08
  Speaker 3: I've never never thought of that in my entire life
• 24:11
  Speaker 3: that asparagus would rot yeah i mean they they might
• 24:14
  Speaker 3: i just there was a thought that never entered my head.
• 24:17
  Speaker 4: Yeah i don't know if it's maybe just san diego
• 24:21
  Speaker 4: where we have the heavy clay soils and people just
• 24:24
  Speaker 4: put them in the garden then they don't realize it
• 24:27
  Speaker 4: but you know it's definitely something that they just sit
• 24:32
  Speaker 4: for a while. So people instantly start watering and trying
• 24:36
  Speaker 4: to get it to grow.
• 24:38
  Speaker 2: Because it takes two years, nothing's happening.
• 24:40
  Speaker 4: No, just because this is the time of year, right?
• 24:43
  Speaker 4: We get rain. People supplement water. We have heavy soil.
• 24:47
  Speaker 4: So you got to be careful with that.
• 24:50
  Speaker 3: By the way, we got confirmation from Rick in Star, Idaho.
• 24:53
  Speaker 3: He said that when he lived in California, he was
• 24:57
  Speaker 3: a member of the SoCal Camellia Society Association. And there
• 25:00
  Speaker 3: was a category in the shows for flowers that had
• 25:05
  Speaker 3: been treated with gibberellin.
• 25:07
  Speaker 2: Oh, really?
• 25:08
  Speaker 3: Yeah.
• 25:10
  Speaker 4: Yeah, that's like having a race and being like, you
• 25:12
  Speaker 4: can use steroids and you can't.
• 25:15
  Speaker 2: I think to make it really interesting, let them all
• 25:18
  Speaker 2: use it.
• 25:20
  Speaker 4: That flop, did you hear about that? They did some competition.
• 25:23
  Speaker 4: It was like, we'll let you do whatever you want
• 25:25
  Speaker 4: to do to get faster and better.
• 25:27
  Speaker 2: I saw a whole thing on that. All these different categories.
• 25:30
  Speaker 2: Take what you need. Do what you want. It did flop.
• 25:33
  Speaker 3: It didn't work.
• 25:35
  Speaker 4: Nobody was really into it.
• 25:36
  Speaker 2: That surprises me.
• 25:38
  Speaker 4: Yeah, right?
• 25:39
  Speaker 2: Especially when you're admitting that, you know, let's see what happens.
• 25:45
  Speaker 2: I love it.
• 25:45
  Speaker 3: Shout out to our buddy, Hustam. And I kind of wondered,
• 25:48
  Speaker 3: you know, because Sestam's a nursery man in Pakistan. And
• 25:53
  Speaker 3: I'm wondering if he's ever experimented with either gibberellin or colchicine.
• 25:58
  Speaker 4: Right.
• 25:59
  Speaker 3: Right. Yeah.
• 26:00
  Speaker 4: Because that is stuff that like, you know, I mean,
• 26:03
  Speaker 4: a nursery man like that's growing like a grower. You know,
• 26:09
  Speaker 4: there's all kinds of stuff, you know, when it comes
• 26:11
  Speaker 4: to rooting. When it comes to growth regulation.
• 26:14
  Speaker 3: Yeah.
• 26:15
  Speaker 4: You know, bloom development.
• 26:16
  Speaker 3: Growth regulation is something that's under the radar. And we've
• 26:21
  Speaker 3: mentioned it on the show before. And I'm not sure
• 26:24
  Speaker 3: how much of that negatively affects the plants we buy.
• 26:29
  Speaker 3: Especially at chain stores, right?
• 26:31
  Speaker 4: Right. You know, because they're trying to get it to
• 26:34
  Speaker 4: be compact for shipping.
• 26:36
  Speaker 3: Compact with flowers all over.
• 26:38
  Speaker 4: But with blooms.
• 26:39
  Speaker 5: Right.
• 26:40
  Speaker 4: You know, and so... They put the growth regulators on
• 26:43
  Speaker 4: there to be able to kind of keep the plants
• 26:46
  Speaker 4: short and stout so they're not leggy and breaking, but
• 26:51
  Speaker 4: they still want flowers on it, you know, where normal growth,
• 26:55
  Speaker 4: natural growth regulation would be involving like light or, you know, temperatures,
• 27:00
  Speaker 4: but you don't get the flowers at the same time.
• 27:04
  Speaker 4: Even when it comes to fertilizers, you know, it's amazing
• 27:09
  Speaker 4: the different mixes, the the different chemical makes up makeup
• 27:13
  Speaker 4: of fertilizers for the plants that they use to be
• 27:16
  Speaker 4: able to produce, you know, the, the plants on, on
• 27:19
  Speaker 4: a growing, on a mass growing level when it's like,
• 27:23
  Speaker 4: you know, you know, just water soluble fertilizers that they're
• 27:26
  Speaker 4: applying to plants just so they absorb it so quick,
• 27:29
  Speaker 4: you know, it's crazy.
• 27:31
  Speaker 3: Let's Tom mentioned that Iran grows a lot of saffron.
• 27:36
  Speaker 3: Oh really?
• 27:36
  Speaker 4: Yeah.
• 27:38
  Speaker 3: I don't think we would have gotten any of that,
• 27:39
  Speaker 3: so there's got to be some other areas, right?
• 27:42
  Speaker 4: Yeah.
• 27:43
  Speaker 3: He did say that there were parts of Pakistan and
• 27:47
  Speaker 3: Afghanistan that were starting cultivation. I wonder if they're replacing
• 27:54
  Speaker 3: the poppy fields with saffron fields in Afghanistan.
• 28:03
  Speaker 4: I'm looking. Where does saffron come from? Let's see, what
• 28:07
  Speaker 4: does it say? Hand-picked.
• 28:11
  Speaker 3: It'll tell you the stamens, yeah, but you've got to
• 28:13
  Speaker 3: say what areas is it grown in.
• 28:16
  Speaker 4: So it was originally from Greece. That's where it kind
• 28:19
  Speaker 4: of originated from. Iran produces 90%.
• 28:26
  Speaker 3: Of the world's saffron. Oh, really?
• 28:29
  Speaker 4: Other notable producers are Afghanistan, Greece, Spain, India, Morocco. And
• 28:34
  Speaker 4: parts of the United States, like Pennsylvania and California.
• 28:38
  Speaker 5: Oh.
• 28:39
  Speaker 2: Yeah. What do we like?
• 28:42
  Speaker 4: So we can.
• 28:43
  Speaker 2: Like 0.2%?
• 28:45
  Speaker 4: 0.03%.
• 28:46
  Speaker 3: For some reason, I was thinking parts of Spain, and
• 28:49
  Speaker 3: I just thought of Paella. So yeah.
• 28:51
  Speaker 4: Yeah. I thought Morocco, but I wasn't sure. But yeah.
• 28:57
  Speaker 4: So you ready to go in on my saffron farm, Brian?
• 29:01
  Speaker 2: Yeah, let's do it. Let's do it. I'm ready. I'm ready.
• 29:03
  Speaker 4: Start it right now.
• 29:04
  Speaker 3: Southern California is not a good area for it.
• 29:06
  Speaker 4: Don't tell me that. It said California. I'm in California, John.
• 29:09
  Speaker 4: That works.
• 29:10
  Speaker 3: It could be north, but I don't think it's cold enough.
• 29:14
  Speaker 2: We're going to have an enclosed climate.
• 29:16
  Speaker 4: We're going to refrigerate the soil.
• 29:19
  Speaker 3: I mean, we've always sold saffron bulbs here, but I
• 29:24
  Speaker 3: don't think it produces well enough. Either that or maybe
• 29:27
  Speaker 3: it just doesn't come back.
• 29:28
  Speaker 4: Yeah, it might be one of like a tulip, like
• 29:30
  Speaker 4: it's a one and then that's it.
• 29:32
  Speaker 2: Right.
• 29:33
  Speaker 4: Kind of a thing. Yeah. Like it doesn't naturalize. Is
• 29:37
  Speaker 4: it naturalized or hybridized? Naturalized.
• 29:40
  Speaker 3: Naturalized right yeah once plants have naturalized they can go
• 29:45
  Speaker 3: ahead and hybridize too.
• 29:47
  Speaker 4: Oh one leads to the next yeah you can't hybridize
• 29:50
  Speaker 4: without naturalizing.
• 29:51
  Speaker 3: Though well you could under controlled conditions.
• 29:57
  Speaker 4: But isn't that not naturalizing then If it's under controlled conditions?
• 30:02
  Speaker 4: Because naturalized should just be natural.
• 30:04
  Speaker 2: Let it do its thing.
• 30:06
  Speaker 3: Natural is out in the wild in nature.
• 30:08
  Speaker 4: That's what I'm saying.
• 30:09
  Speaker 3: But if you had it under controlled conditions in a
• 30:12
  Speaker 3: greenhouse or in your garden, that's not naturalized.
• 30:16
  Speaker 1: Right.
• 30:16
  Speaker 4: That's what I'm saying.
• 30:17
  Speaker 2: That's what we're saying.
• 30:18
  Speaker 4: You can't hybridize without being naturalized in nature. Wow. Who's
• 30:25
  Speaker 4: on first?
• 30:27
  Speaker 2: I see what he's driving at.
• 30:28
  Speaker 4: I see where John is saying, and then I see
• 30:31
  Speaker 4: where my argument fails and what John is saying, but
• 30:35
  Speaker 4: I also see where I was coming from.
• 30:38
  Speaker 2: You know what? If we want to be really successful,
• 30:41
  Speaker 2: we're going to take a break right now and stay
• 30:43
  Speaker 2: on time for BizTalk Radio. Okay, gang, that means if
• 30:46
  Speaker 2: you're on BizTalk Radio and for the most part Facebook Live,
• 30:49
  Speaker 2: one more segment after this, and then it's going to
• 30:51
  Speaker 2: be hour two or the second half. of the Garden
• 30:54
  Speaker 2: America Show and Facebook Live. So do stay with us.
• 30:56
  Speaker 2: We are going to take a break for BizTalk Radio
• 30:58
  Speaker 2: back after these messages.
• 31:16
  Speaker 6: Welcome back to the Garden America Radio Show with Brian, John,
• 31:20
  Speaker 6: and Tiger.
• 31:21
  Speaker 2: Okay, yes, we are back. Final segment of our one
• 31:25
  Speaker 2: on BizTalk Radio. And again, when we're done with this segment,
• 31:28
  Speaker 2: for those on Facebook Live, we shut down and start
• 31:31
  Speaker 2: over again. So I think most of our listeners and
• 31:34
  Speaker 2: followers have that fire drilled down by this time.
• 31:37
  Speaker 4: We have a great hour or two lined up.
• 31:38
  Speaker 2: Oh, my gosh. Right? I didn't see this coming.
• 31:41
  Speaker 4: Yeah, I mean, it's going to be an amazing hour.
• 31:44
  Speaker 2: Yeah, stay to the end for this one. This is
• 31:47
  Speaker 2: going to blow your mind.
• 31:49
  Speaker 3: You just reminded me, though, talking about that, that we've
• 31:53
  Speaker 3: been talking about the weather changing, and you said it's
• 31:56
  Speaker 3: going to– I did check Fallbrook's weather for next Sunday
• 31:59
  Speaker 3: at the high 78. It's right there.
• 32:02
  Speaker 4: You're right there.
• 32:02
  Speaker 2: That's beautiful.
• 32:03
  Speaker 3: But 78 is perfect.
• 32:05
  Speaker 4: Well, what, 80 isn't? You're two degrees under it.
• 32:08
  Speaker 3: Well, not 80 for you. 80 for you is hot, right?
• 32:11
  Speaker 2: No, we're considered the coast, though. And you're not the coast. Okay,
• 32:17
  Speaker 2: every weather report I've seen talks about the coast and
• 32:20
  Speaker 2: the 15.
• 32:21
  Speaker 3: You get those.
• 32:22
  Speaker 2: It's beaches, coast, inland.
• 32:24
  Speaker 3: Yeah, and just because you get those tidal wave warnings
• 32:28
  Speaker 3: does not mean you're on the coast.
• 32:32
  Speaker 4: You need a tsunami warning, not a tidal wave, for
• 32:35
  Speaker 4: you to be affected by that.
• 32:36
  Speaker 2: Yeah, or an asteroid hitting the ocean. And creating a
• 32:40
  Speaker 2: wave that big that it would move that far inland.
• 32:44
  Speaker 3: Veronica wanted to know who first decided to use crocus
• 32:48
  Speaker 3: stamens as a spice.
• 32:50
  Speaker 2: Right?
• 32:50
  Speaker 4: Oh, we talk about this kind of weird stuff all
• 32:53
  Speaker 4: the time.
• 32:53
  Speaker 3: Yeah, like, you know, who first decided to eat an artichoke?
• 32:57
  Speaker 2: Yeah.
• 32:58
  Speaker 3: Or who first decided to eat rhubarb? Not the leaves,
• 33:04
  Speaker 3: but just the stems.
• 33:05
  Speaker 2: Well, I think a lot of people, there was a
• 33:07
  Speaker 2: lot of fatalities leading up to, you know.
• 33:11
  Speaker 4: Well, like you said about the artichoke, you have to
• 33:13
  Speaker 4: cook it. Let's be real. There is not a great
• 33:15
  Speaker 4: tasting fresh artichoke.
• 33:17
  Speaker 3: They're kind of tough, right? Yeah. You can't cut them
• 33:21
  Speaker 3: up and put them in a salad fresh.
• 33:24
  Speaker 2: Butter or mayo?
• 33:26
  Speaker 3: Neither one.
• 33:28
  Speaker 2: You're going to put your virgin olive oil on it, right? Okay.
• 33:30
  Speaker 4: Well, my favorite is neither one grilled or cut it.
• 33:37
  Speaker 4: You boil it. You cut it in half. Oil, vinegar
• 33:40
  Speaker 4: inside of it. Salt and pepper. You grill it. That's
• 33:42
  Speaker 4: my favorite artichoke. But if I was to go between
• 33:46
  Speaker 4: butter and mayo for a dipping sauce, I would go mayo.
• 33:50
  Speaker 2: It's a toss up with me. I love the butter.
• 33:52
  Speaker 4: Yeah, butter is good, though.
• 33:53
  Speaker 2: Butter's good.
• 33:55
  Speaker 3: If you want the taste, you've got to go with
• 33:57
  Speaker 3: olive oil. Olive oil and salt.
• 34:01
  Speaker 2: Tell us how you like your radishes as well.
• 34:04
  Speaker 4: Oh, yeah.
• 34:05
  Speaker 3: Sliced radishes. Kids will eat those. You put olive oil
• 34:10
  Speaker 3: and salt over them. You can also do it with celery.
• 34:15
  Speaker 2: I just like a good old radish by itself. Just
• 34:19
  Speaker 2: let me bite into a crunchy radish.
• 34:20
  Speaker 3: They're kind of dry.
• 34:21
  Speaker 2: It depends. I've never, really?
• 34:25
  Speaker 3: Yeah, I think so.
• 34:27
  Speaker 2: You know what's dry is your humor.
• 34:31
  Speaker 3: Back to... What were we talking about?
• 34:34
  Speaker 4: Oh, like you, well, you had said who was the
• 34:36
  Speaker 4: first to pull crocus stamens, you know, or someone said
• 34:41
  Speaker 4: that on our chatter. Was that what it was? Where
• 34:45
  Speaker 4: did that comment come from?
• 34:47
  Speaker 3: Yes, it came from Veronica.
• 34:48
  Speaker 6: Okay.
• 34:49
  Speaker 2: What's the fish... The Japanese delicacy fish?
• 34:52
  Speaker 4: Oh, the blowfish.
• 34:53
  Speaker 2: The blowfish? I mean, who was the first one to
• 34:55
  Speaker 2: realize exactly how you had to cook it? Yeah.
• 34:58
  Speaker 3: You know who the last one to realize was, right?
• 35:01
  Speaker 2: You know what? Fred's not doing well. Give it another
• 35:04
  Speaker 2: 10 minutes.
• 35:05
  Speaker 3: Do you remember the name of Sharon's favorite sushi restaurant
• 35:11
  Speaker 3: in the Bay Area?
• 35:12
  Speaker 4: Oh, no. Was it Blowfish?
• 35:14
  Speaker 2: Yeah.
• 35:15
  Speaker 3: Yeah. It was called Blowfish Sushi to Die For.
• 35:20
  Speaker 2: Jeez.
• 35:21
  Speaker 3: That's hilarious.
• 35:22
  Speaker 2: I don't know. What if the cook's having just a
• 35:24
  Speaker 2: bad day?
• 35:25
  Speaker 4: Yeah, exactly. It happens, right?
• 35:28
  Speaker 2: Yeah.
• 35:30
  Speaker 3: All right. What is Kevin saying about, by the way,
• 35:33
  Speaker 3: where did John disappear to the last week? I was here. Yeah.
• 35:37
  Speaker 4: Last week he were here.
• 35:38
  Speaker 2: You were here?
• 35:38
  Speaker 4: Yeah. The weeks before that, we were all gone.
• 35:42
  Speaker 3: Yeah.
• 35:43
  Speaker 2: Right? Oh, no.
• 35:45
  Speaker 4: No, but you left, remember.
• 35:46
  Speaker 3: Early in the show.
• 35:48
  Speaker 2: Oh, oh, oh, oh, oh.
• 35:50
  Speaker 3: How did your Zoom go? People pay a lot more
• 35:53
  Speaker 3: attention to the show than we do.
• 35:55
  Speaker 4: How did that go?
• 35:57
  Speaker 3: It went really well. And I think if you go
• 35:59
  Speaker 3: to the American Rose Society's website, they're archived there. So
• 36:04
  Speaker 3: you can watch it, look it up.
• 36:06
  Speaker 2: Anytime I want?
• 36:07
  Speaker 3: Anytime, day or night.
• 36:10
  Speaker 1: Wow.
• 36:10
  Speaker 2: 11.45 at night.
• 36:12
  Speaker 3: Eight days a week, Brian. So anyway, that's where I went.
• 36:16
  Speaker 3: And it was kind of fun. The American Rose Society
• 36:21
  Speaker 3: is technologically a little bit behind.
• 36:28
  Speaker 4: Garden America?
• 36:30
  Speaker 3: Definitely behind AI. Oh, goodness. But it was fun getting it.
• 36:35
  Speaker 3: And we had questions. We had some people from Europe
• 36:40
  Speaker 3: that were asking questions. So it was interesting. It was
• 36:43
  Speaker 3: with Ruth Tiffany.
• 36:44
  Speaker 4: How long were you on for?
• 36:46
  Speaker 5: It was.
• 36:47
  Speaker 3: about an hour to an hour and a half counting
• 36:51
  Speaker 3: all the questions and things all right i had fun
• 36:54
  Speaker 3: ruth uh ruth is definitely a proponent of roses some
• 37:01
  Speaker 3: people call her the crazy rose lady well but you've
• 37:04
  Speaker 3: been to her house right every inch of her property
• 37:07
  Speaker 3: is covered with roses and the and the uh city
• 37:11
  Speaker 3: property too yeah well i don't want to say that
• 37:14
  Speaker 3: but yeah she's after the term everything's coming up roses
• 37:17
  Speaker 3: came from yeah she's got the medians and the walkways
• 37:20
  Speaker 3: all covered with roses.
• 37:21
  Speaker 4: Everything's got a label on.
• 37:23
  Speaker 3: It and she's on a corner lot so that's even
• 37:26
  Speaker 3: better yeah but it's a corner subdivision lot yeah and
• 37:30
  Speaker 3: she has 800 roses.
• 37:32
  Speaker 4: Yeah it's amazing yeah it really is and Everything has
• 37:37
  Speaker 4: labels on it. So, you know, as you're walking by
• 37:39
  Speaker 4: and you're looking, you're like, what is that rose? There's
• 37:41
  Speaker 4: the name for it right there.
• 37:43
  Speaker 2: So, you know, the funniest thing you did several years
• 37:45
  Speaker 2: ago when you got your new labeler is is labeled
• 37:49
  Speaker 2: Green Planet for me. John goes, well, that's the one
• 37:53
  Speaker 2: rose he can remember. Yeah. You know, I still walk
• 37:55
  Speaker 2: by every day.
• 37:56
  Speaker 3: Yeah.
• 37:56
  Speaker 2: Green Planet.
• 37:59
  Speaker 3: We've got a comment from a listener, Brian, that starts out. Sorry, Brian.
• 38:04
  Speaker 2: Go ahead.
• 38:06
  Speaker 3: East of the I-5 is not the coast.
• 38:11
  Speaker 2: Oh, that's an old saying. There is no life east
• 38:14
  Speaker 2: of I-5. That same thing.
• 38:16
  Speaker 3: That was your high school buddy that posted that.
• 38:19
  Speaker 2: Yeah, absolutely. Okay, we have, because we have news coming
• 38:23
  Speaker 2: up on BizTalk Radio, we have, let's call it about
• 38:27
  Speaker 2: 40 seconds to the break.
• 38:29
  Speaker 4: What do you think the news is going to be
• 38:30
  Speaker 4: about today?
• 38:31
  Speaker 2: Well, this show is not going to be heard until
• 38:34
  Speaker 2: next week on BizTalk Radio.
• 38:36
  Speaker 4: Okay.
• 38:36
  Speaker 2: And if you're listening... What do you think? It'll be
• 38:40
  Speaker 2: probably that new color that was discovered.
• 38:43
  Speaker 4: Oh, yeah, yeah.
• 38:44
  Speaker 2: All right. All right?
• 38:45
  Speaker 4: I think that there'll be a.
• 38:47
  Speaker 2: Everyone's talking about that.
• 38:48
  Speaker 4: Something about weather.
• 38:50
  Speaker 2: Weather and the new color. So what we're going to
• 38:52
  Speaker 2: do now is take a break. We want to stay
• 38:53
  Speaker 2: on time, give people plenty of chance here on BizTalk
• 38:56
  Speaker 2: Radio because Hour 2 is coming your way. Hopefully your
• 38:59
  Speaker 2: market carries Hour 2. Some markets carry both, some one
• 39:02
  Speaker 2: or the other. But on Facebook Live, it's the entire
• 39:05
  Speaker 2: show every week. We don't cheat you. So stay with
• 39:08
  Speaker 2: us because we are going to shut down for Facebook Live.
• 39:10
  Speaker 2: We're going to revamp. We're going to grab a cup
• 39:13
  Speaker 2: of coffee, maybe something else.
• 39:14
  Speaker 3: We're not going to be able to talk about his stomp.
• 39:16
  Speaker 3: Just gave us a full breakdown on saffron production.
• 39:21
  Speaker 2: We can talk about that. When we come back, BizTalk
• 39:23
  Speaker 2: Radio Facebook Live. Stay with us. This is Garden America.
• 39:33
  Speaker 5: Garden America.
• 39:51
  Speaker 2: Hey, welcome back to the show. If you were with
• 39:53
  Speaker 2: us the first hour or the first half of the show,
• 39:56
  Speaker 2: we say welcome back. But maybe you're just joining us
• 39:58
  Speaker 2: for the first time ever or the first time today.
• 40:01
  Speaker 2: And we love that. Thank you. Thank you for being there.
• 40:03
  Speaker 2: Thank you, John. Thank you, Tiger. Thank you for the
• 40:06
  Speaker 2: pool house. Thank you for the wonderful landscape. Thank you
• 40:08
  Speaker 2: for the reality that is Garden America.
• 40:10
  Speaker 4: I was going to say, thank you for that great introduction.
• 40:13
  Speaker 3: Absolutely.
• 40:14
  Speaker 4: All you got to do is tap.
• 40:15
  Speaker 2: Yeah, tap it.
• 40:17
  Speaker 4: It literally says it right there. Tap to go live.
• 40:19
  Speaker 2: Tap, tap, tap.
• 40:19
  Speaker 3: Where does it say that?
• 40:20
  Speaker 2: Well, it doesn't say anymore. He's got you on. This
• 40:23
  Speaker 2: is Garden America, by the way. Some people are flipping
• 40:26
  Speaker 2: by the stations or maybe on Facebook. Like, why do
• 40:29
  Speaker 2: they stop?
• 40:30
  Speaker 3: Stop. Yeah.
• 40:31
  Speaker 2: And what do you do? Three guys standing, sitting there.
• 40:33
  Speaker 4: Yeah.
• 40:34
  Speaker 2: Well, I can stand talking briefly. But yeah, here we go.
• 40:38
  Speaker 2: Anything that we want to recap from last hour?
• 40:41
  Speaker 3: By the way, I voted we keep the name Garden America.
• 40:45
  Speaker 3: You wanted to change it to Three Men in a
• 40:47
  Speaker 3: Pool House podcast.
• 40:49
  Speaker 4: Really?
• 40:50
  Speaker 2: Yeah. Garden America, though, that's kind of old school, isn't it? Passé?
• 40:55
  Speaker 3: Well, I know Three Men in a Pool House goes
• 40:58
  Speaker 3: with some of the new ones, right?
• 40:59
  Speaker 2: Yeah. Three men in a pool house.
• 41:01
  Speaker 4: It'd be interesting who we attracted for that.
• 41:03
  Speaker 2: I was going to say, that might attract listeners and
• 41:07
  Speaker 2: viewers that we currently don't have.
• 41:09
  Speaker 4: There'd be a lot of chat. Be like, this is
• 41:11
  Speaker 4: not what I thought you guys would talk about.
• 41:13
  Speaker 2: Three men in a pool house.
• 41:15
  Speaker 3: What about, who's your mommy? What?
• 41:19
  Speaker 2: And then we could eat edamame while we're doing the podcast, right?
• 41:23
  Speaker 3: No, we're just being silly.
• 41:27
  Speaker 2: So.
• 41:29
  Speaker 4: From the last hour, you had mentioned, is there anything
• 41:31
  Speaker 4: we want to carry over? Do we want to mention?
• 41:33
  Speaker 2: Reiteration, John.
• 41:38
  Speaker 4: We were talking saffron before the break. One of the
• 41:42
  Speaker 4: things that kind of got me thinking, though, was the
• 41:44
  Speaker 4: one thing I will say that I love about perennial herbs.
• 41:47
  Speaker 3: Do you like saffron, by the way? I do. Yeah,
• 41:49
  Speaker 3: I do. Do you like paella?
• 41:50
  Speaker 4: I'm actually not a huge fan of paella.
• 41:53
  Speaker 3: Really?
• 41:53
  Speaker 4: But I like saffron.
• 41:54
  Speaker 3: Depends what they put in it.
• 41:56
  Speaker 4: Yeah, I'm just.
• 41:57
  Speaker 3: What about saffron.
• 41:58
  Speaker 4: The Spanish are not– it's funny that I'm going to
• 42:01
  Speaker 4: say this because we're talking about saffron. But the Spanish
• 42:04
  Speaker 4: are not big spice people. So a lot of the
• 42:07
  Speaker 4: food is very bland. And when I say spice, maybe
• 42:11
  Speaker 4: just not salt and pepper and some of the other things.
• 42:15
  Speaker 3: Mexican food is not bland. No, definitely not.
• 42:17
  Speaker 4: And that's where I come from. So it's weird for me.
• 42:20
  Speaker 4: But I'm just not a huge paella person because I
• 42:26
  Speaker 4: feel like they could do a better job.
• 42:28
  Speaker 3: What about jambalaya?
• 42:31
  Speaker 4: Delicious. That is exactly.
• 42:34
  Speaker 3: Now, dry jambalaya or wet?
• 42:37
  Speaker 2: Ooh.
• 42:37
  Speaker 3: I like the drier jambalaya.
• 42:39
  Speaker 1: Do you?
• 42:39
  Speaker 3: Yeah.
• 42:40
  Speaker 4: So, spicy paella?
• 42:42
  Speaker 3: Not spicy paella.
• 42:43
  Speaker 4: No, but like jambalaya.
• 42:46
  Speaker 3: No, I don't like really... I don't like... I don't
• 42:52
  Speaker 3: like blackened spices.
• 42:54
  Speaker 4: Okay.
• 42:55
  Speaker 3: So.
• 42:56
  Speaker 4: What I was going to say was the really cool
• 43:00
  Speaker 4: thing about a lot of perennial herbs is that they
• 43:03
  Speaker 4: could be incorporated into your garden anywhere. You know, meaning
• 43:07
  Speaker 4: like a lot of people stick to this.
• 43:08
  Speaker 3: Yeah, that's true.
• 43:09
  Speaker 4: This is my vegetable garden. This is my herb garden.
• 43:12
  Speaker 4: This is where I do this. You can throw oregano
• 43:16
  Speaker 4: as a ground cover anywhere in your garden.
• 43:19
  Speaker 3: And you know what? A lot of those herbs are...
• 43:21
  Speaker 3: I didn't mean to interrupt. I guess I did. But...
• 43:25
  Speaker 3: A lot of those herbs are drought tolerant too.
• 43:27
  Speaker 4: Yeah. Hardy, you know, and, and, and so like, you know,
• 43:31
  Speaker 4: for people that love to cook, they're easy to incorporate
• 43:36
  Speaker 4: into landscaping. You don't need to make a big thing
• 43:38
  Speaker 4: out of it. Like it doesn't have to be in
• 43:39
  Speaker 4: a raised bed. It doesn't have to be in these pots. It's,
• 43:42
  Speaker 4: you could just put it in the garden and like,
• 43:44
  Speaker 4: kind of like we were talking about saffron. Like I
• 43:46
  Speaker 4: know that, you know, the crocus, this, that one doesn't
• 43:49
  Speaker 4: grow well here for us.
• 43:50
  Speaker 3: Right.
• 43:51
  Speaker 4: But I mean, you know, Potentially, if it was something
• 43:53
  Speaker 4: that you can grow wherever you were, you can just
• 43:56
  Speaker 4: put those in the ground, let them be, and they
• 43:59
  Speaker 4: would just grow every year. And you would always have saffron,
• 44:01
  Speaker 4: you know, throughout the year, you know, as it bloomed.
• 44:04
  Speaker 4: And I'm sure they would produce more. Like, don't they,
• 44:08
  Speaker 4: like a normal crocus, don't they divide themselves?
• 44:12
  Speaker 3: Yeah, they would spread, but they're not going to bloom
• 44:15
  Speaker 3: throughout the year. They just bloom in the spring.
• 44:17
  Speaker 4: I mean, but you would have one bloom, and then
• 44:20
  Speaker 4: as the plant gets bigger... You have plenty of saffron.
• 44:24
  Speaker 3: And sage can grow just about anywhere.
• 44:28
  Speaker 4: And that's one that people don't realize. There's a lot
• 44:30
  Speaker 4: of different ones. Kind of like the mints we talked about.
• 44:34
  Speaker 3: Also, I think we mentioned this last week, times. The
• 44:37
  Speaker 3: different kinds of time.
• 44:40
  Speaker 4: Coconut time. All the different times. And great to use.
• 44:44
  Speaker 4: Like I say, it doesn't have to be, oh, I
• 44:48
  Speaker 4: have a raised bed. I got to put it here.
• 44:50
  Speaker 4: You can just like a nice little time plant. You
• 44:52
  Speaker 4: can just tuck in a corner of your landscape.
• 44:54
  Speaker 3: Yeah.
• 44:54
  Speaker 4: And if it gets a little bit of water, because
• 44:56
  Speaker 4: like you say, they're drought tolerant, it'll just creep in
• 44:59
  Speaker 4: and wherever there's no water, it just stops growing. Just,
• 45:03
  Speaker 4: you know what I mean?
• 45:04
  Speaker 3: Like as long as it's. And there are dwarf forms too,
• 45:06
  Speaker 3: that I mean, micro dwarfs.
• 45:08
  Speaker 2: Yeah.
• 45:09
  Speaker 3: That, you know, I don't think fairy gardens are as
• 45:12
  Speaker 3: popular as they used to be.
• 45:13
  Speaker 4: Nah.
• 45:14
  Speaker 3: But back then they did really dwarf ones were good
• 45:17
  Speaker 3: for that.
• 45:18
  Speaker 2: Yeah. Yeah.
• 45:20
  Speaker 4: Time is great for chicken and fish, I feel. Whenever
• 45:24
  Speaker 4: I'm cooking chicken or fish, that's one of my go-to things.
• 45:28
  Speaker 2: Really?
• 45:28
  Speaker 4: Yeah.
• 45:30
  Speaker 3: I've never had experience cooking with time or using time.
• 45:35
  Speaker 3: I don't see time as an Italian herb.
• 45:38
  Speaker 5: No.
• 45:39
  Speaker 3: No.
• 45:39
  Speaker 4: No, I don't think so.
• 45:41
  Speaker 2: Yeah.
• 45:41
  Speaker 4: Parsley, oregano.
• 45:44
  Speaker 5: Right.
• 45:45
  Speaker 3: Saffron.
• 45:45
  Speaker 4: Saffron.
• 45:46
  Speaker 3: Yeah.
• 45:47
  Speaker 2: Yeah.
• 45:48
  Speaker 3: You like risotto, right? No. Oh, I do.
• 45:51
  Speaker 2: I love risotto.
• 45:52
  Speaker 3: Yeah.
• 45:53
  Speaker 4: I had one just last night.
• 45:54
  Speaker 3: You did?
• 45:55
  Speaker 4: Yeah, it was a lobster risotto dish. It was delicious. Yeah,
• 46:01
  Speaker 4: it was good.
• 46:02
  Speaker 2: Yeah, I had it last night. Yeah, how about that?
• 46:05
  Speaker 4: Janine and I went to a restaurant in Mission Hills,
• 46:10
  Speaker 4: and we just had appetizers.
• 46:14
  Speaker 2: And that was $ 75. Oh, go up. No, just for
• 46:17
  Speaker 2: the appetizer.
• 46:18
  Speaker 4: I'll still go up. Yeah.
• 46:21
  Speaker 3: Wow.
• 46:22
  Speaker 4: Yeah, it's getting expensive out there. It's getting expensive out there.
• 46:25
  Speaker 4: But we had a lobster risotto. We had a.
• 46:35
  Speaker 3: It was.
• 46:38
  Speaker 4: Grilled prawns. So, like... And I forgot how well... Like,
• 46:43
  Speaker 4: when somebody grills a food where it's just a little
• 46:46
  Speaker 4: bit like that char smoky flavor... So good.
• 46:51
  Speaker 2: Anything that's charred like that.
• 46:53
  Speaker 4: It's funny because I don't always feel like the barbecue,
• 47:01
  Speaker 4: but that charred? Goodness. Definitely with some saffron in there.
• 47:06
  Speaker 3: Since you're mentioning restaurants in the area, have you ever
• 47:09
  Speaker 3: eaten at Buono Fricatta?
• 47:12
  Speaker 4: Yes.
• 47:13
  Speaker 3: Is that place fantastic?
• 47:14
  Speaker 2: That's like Italy. That's like Yeah.
• 47:17
  Speaker 6: Yes.
• 47:17
  Speaker 4: You don't understand the waiter.
• 47:18
  Speaker 2: No, not at all.
• 47:19
  Speaker 4: Or waitress, yeah.
• 47:20
  Speaker 2: No, we, that's funny.
• 47:21
  Speaker 3: I did.
• 47:22
  Speaker 2: You know, it's funny because we went to the, actually,
• 47:24
  Speaker 2: it's been a while, but when we got back from Italy,
• 47:26
  Speaker 2: it was shortly thereafter, we went there with a couple.
• 47:30
  Speaker 2: It was like, we just had this food in Europe
• 47:33
  Speaker 2: like two weeks ago.
• 47:34
  Speaker 3: Tastes the same.
• 47:35
  Speaker 2: It tastes the same. Yeah. Yeah, definitely.
• 47:38
  Speaker 3: I don't know if ricotta is Italian for the good fork.
• 47:41
  Speaker 4: I don't know if I've told you guys this story yet,
• 47:43
  Speaker 4: but we have a friend that owns an Italian restaurant.
• 47:47
  Speaker 4: In North Park, Siamo Napoli. I'm sure I'm butchering it,
• 47:53
  Speaker 4: whatever how you say it. But I was there, and
• 47:58
  Speaker 4: this car pulls up in front of the restaurant, and
• 48:01
  Speaker 4: the chef walks out to the car, and it honestly
• 48:04
  Speaker 4: looks like a drug deal is happening. It's not the
• 48:07
  Speaker 4: nicest of cars.
• 48:07
  Speaker 2: This guy's in pinstripe suits.
• 48:09
  Speaker 4: No, it's not the nicest of cars. These guys look
• 48:11
  Speaker 4: a little shady. The chef's leading into the window talking
• 48:14
  Speaker 4: to them. They hand him a bag. and in the
• 48:17
  Speaker 4: bag are tomatoes. And it's like, oh, that's his tomato hookup.
• 48:23
  Speaker 2: That's his connection.
• 48:24
  Speaker 4: That's his tomato connection. Those tomatoes are probably the best tomatoes.
• 48:30
  Speaker 2: As you were observing this, and he was sticking his
• 48:33
  Speaker 2: head into the cart, before the transaction made, did he
• 48:36
  Speaker 2: look around?
• 48:37
  Speaker 3: Yeah, exactly.
• 48:38
  Speaker 4: Kind of looked over his shoulder.
• 48:40
  Speaker 2: You just became very obvious. By looking around.
• 48:46
  Speaker 4: That is something I think I would appreciate doing if
• 48:49
  Speaker 4: I were to retire, is have my own garden and
• 48:52
  Speaker 4: supply a restaurant. And I'm going to be like, I'm
• 48:55
  Speaker 4: going to grow the best paste tomato for you. Or
• 48:59
  Speaker 4: I'm going to grow the best artichoke. Or I'm going
• 49:01
  Speaker 4: to grow whatever it is just for you kind of
• 49:03
  Speaker 4: a thing and just focus all my energy on growing
• 49:05
  Speaker 4: something like that.
• 49:06
  Speaker 2: Yeah, absolutely.
• 49:07
  Speaker 4: That'd be fun.
• 49:07
  Speaker 3: I want to do... We've got like a minute, John.
• 49:10
  Speaker 2: Less than a minute. Go ahead. All right.
• 49:13
  Speaker 3: Well, then I can't give the advice that Carl is
• 49:16
  Speaker 3: asking for. Well, when we get.
• 49:17
  Speaker 4: Back from the break, though.
• 49:19
  Speaker 3: When we get back.
• 49:20
  Speaker 2: We have a minute. I mean, you know, we can't,
• 49:21
  Speaker 2: you know, I mean.
• 49:22
  Speaker 4: Speak for the best, like the mic machine guy. Yeah.
• 49:24
  Speaker 3: Well, I can't give the advice because I've been thinking
• 49:27
  Speaker 3: about the exact same problem.
• 49:29
  Speaker 5: Oh.
• 49:29
  Speaker 2: What is the problem? We can set it up for
• 49:31
  Speaker 2: after the break.
• 49:31
  Speaker 3: Okay. Well, she wants to know if we have any
• 49:33
  Speaker 3: advice about her raggedy-looking dahlia that's done for the season.
• 49:40
  Speaker 2: Oh, what to do then?
• 49:41
  Speaker 4: I'm sure John is dealing with the same thing.
• 49:42
  Speaker 2: Yeah, but you're.
• 49:44
  Speaker 3: Well, I planned to tell you about it for the
• 49:45
  Speaker 3: first time.
• 49:45
  Speaker 2: Yeah, but you're kind of an experienced as well in
• 49:47
  Speaker 2: that field, right?
• 49:49
  Speaker 3: Yeah, kind of.
• 49:49
  Speaker 2: Okay, we're going to take a break. We're just in
• 49:51
  Speaker 2: time for the break, John. Nicely done. Thank you to
• 49:53
  Speaker 2: BizTalk Radio. Thank you to Fertilum. We're going to take
• 49:55
  Speaker 2: a break for our friends on BizTalk Radio. Back with
• 49:58
  Speaker 2: BizTalk and back with Facebook Live after these messages on
• 50:01
  Speaker 2: BizTalk Radio. Welcome back to the show after that break
• 50:47
  Speaker 2: on BizTalk Radio, short break on Facebook Live. Yeah, the
• 50:51
  Speaker 2: last segment dedicated to cooking and recipes, so we appreciate that.
• 50:55
  Speaker 2: What's coming out of your garden that you can eat?
• 50:58
  Speaker 2: What are you looking at, Tiger? Something about recipes. Yeah, see,
• 51:03
  Speaker 2: we're going to continue the recipe theme here on Garden America.
• 51:08
  Speaker 3: The reason I've been wondering about dahlias is because I
• 51:11
  Speaker 3: have a whole bed of them right now in– When
• 51:13
  Speaker 3: we had 105 degree temperatures, they were really, they were thrashed.
• 51:19
  Speaker 3: But also some of them have rotted and I can't
• 51:22
  Speaker 3: figure out why. It's just something they do. I mean,
• 51:25
  Speaker 3: they're in the raised bed. They don't get too much water.
• 51:27
  Speaker 4: When you say describe rotted to me.
• 51:29
  Speaker 3: Like the whole plant's dead and I go to pull
• 51:32
  Speaker 3: it out and it comes out and the bulbs are
• 51:35
  Speaker 3: all rotted. Is there an.
• 51:38
  Speaker 2: Odor associated with the rotten?
• 51:40
  Speaker 3: I don't know. I didn't smell, Brian. All right.
• 51:44
  Speaker 2: You can't smell, right?
• 51:45
  Speaker 4: That's crazy, though, because like you say, it's been super hot.
• 51:48
  Speaker 4: The bed that you have.
• 51:49
  Speaker 2: It in should not be wet.
• 51:50
  Speaker 4: Amended nicely.
• 51:52
  Speaker 3: Right. I mean, they had burned leaves from the heat
• 51:56
  Speaker 3: in the wind. Yeah, but that's not.
• 51:58
  Speaker 4: Maybe... I mean, it's.
• 52:00
  Speaker 3: The time of year.
• 52:00
  Speaker 4: Do you have too much organic material in that bed?
• 52:03
  Speaker 3: No, I don't think so. It's the time of year
• 52:05
  Speaker 3: where they go dormant anyway, right?
• 52:07
  Speaker 4: Well, but rotting and going dormant are two different things.
• 52:09
  Speaker 3: They're definitely two different things, right? You know?
• 52:14
  Speaker 4: Cause like people have to understand dahlias, the normal processes,
• 52:18
  Speaker 4: they look very bad right now. Right. And then the
• 52:21
  Speaker 4: first frost comes along and that like cooks them like that.
• 52:24
  Speaker 4: Like they turn black.
• 52:26
  Speaker 3: Right.
• 52:26
  Speaker 4: It looks like something singed them at that point in time.
• 52:29
  Speaker 4: They've been hit by frost. Now you can kind of
• 52:32
  Speaker 4: like cut them down. Like you, you've let the plant.
• 52:35
  Speaker 3: You're talking about where?
• 52:36
  Speaker 4: Dahlias.
• 52:37
  Speaker 3: I know, but where are you growing these? Just in general.
• 52:40
  Speaker 4: Meaning, well, yeah, we don't get frost. Is that what
• 52:42
  Speaker 4: you're saying?
• 52:44
  Speaker 3: Well, we don't know, but in cold climates, they dig
• 52:46
  Speaker 3: them up and put them in the basement.
• 52:49
  Speaker 4: But for us, they get frost, and then you cut
• 52:54
  Speaker 4: them down and then dig them up.
• 52:55
  Speaker 3: Right.
• 52:56
  Speaker 4: Yeah, exactly. But you wait, because if you do that
• 52:59
  Speaker 4: too early.
• 53:00
  Speaker 3: You know, I don't have clay soils, so I don't know.
• 53:03
  Speaker 4: That's what I'm saying. If there's too much organic material
• 53:05
  Speaker 4: in the mix... But you have to wait because if
• 53:11
  Speaker 4: you do it too early, you're not letting the bulb
• 53:14
  Speaker 4: do its full cycle.
• 53:16
  Speaker 3: Right. Yeah. With any bulb, you just want to wait
• 53:19
  Speaker 3: till they turn brown before you do that.
• 53:22
  Speaker 4: Yeah.
• 53:22
  Speaker 3: So all the chlorophyll and nutrients have gone back into
• 53:26
  Speaker 3: the base of the plant.
• 53:26
  Speaker 2: Is there anything good associated with the word rotten?
• 53:31
  Speaker 4: What would be rotten tomatoes?
• 53:34
  Speaker 2: Yeah, I mean, rotten, there's no good connotation, right? In
• 53:39
  Speaker 2: anything you can think of? Like, aren't you glad that
• 53:42
  Speaker 2: rotted today? Oh my gosh, we couldn't wait for it
• 53:44
  Speaker 2: to rot.
• 53:44
  Speaker 4: I guess if you're waiting for a tree stump to
• 53:46
  Speaker 4: get away, it's nice when it rots and then you
• 53:48
  Speaker 4: can kind of work in the area again.
• 53:51
  Speaker 3: It's meant to be a bad word. I don't understand.
• 53:54
  Speaker 2: Because some words have different connotations.
• 53:56
  Speaker 3: It's like saying, is there anything good about hell? Anything
• 54:00
  Speaker 3: you can associate with the word hell that's really good.
• 54:03
  Speaker 2: Yes, I can. It's warm. If you're in a cold area.
• 54:06
  Speaker 2: It's been defeated.
• 54:11
  Speaker 3: Can we get back to some of the questions? Rick
• 54:16
  Speaker 3: brought it up and a couple other people are wondering,
• 54:19
  Speaker 3: are we going to take another Garden America tour?
• 54:24
  Speaker 2: When did this get triggered? Yeah.
• 54:27
  Speaker 3: Well, we've been talking about this for the last couple weeks.
• 54:31
  Speaker 2: You brought up one time you brought something up and
• 54:33
  Speaker 2: you wanted to know. One time. Yeah, last two weeks.
• 54:35
  Speaker 3: Well, what's throwing me off is that next year, when
• 54:39
  Speaker 3: is it? Next year in August, I'm going to Ireland.
• 54:44
  Speaker 4: Right.
• 54:48
  Speaker 3: And while we're going to be on a tour, it's
• 54:51
  Speaker 3: not a Garden America tour. Actually, it's... Are you going
• 54:57
  Speaker 3: with a company like Colette or something like that? You know,
• 54:59
  Speaker 3: I'm not really sure now that I mention it because...
• 55:03
  Speaker 3: We talked about this. John just shows up. I'm just
• 55:05
  Speaker 3: going to show up for it. But anyway, so if
• 55:09
  Speaker 3: we took a tour, it would have to be in
• 55:13
  Speaker 3: the spring and I don't know if we have enough
• 55:16
  Speaker 3: time to plan it for spring. I don't think we do.
• 55:20
  Speaker 3: So maybe we could plan one for spring of 2018? Yeah.
• 55:25
  Speaker 2: 2018? You want to go back in time?
• 55:29
  Speaker 4: Go back.
• 55:29
  Speaker 2: 2028?
• 55:29
  Speaker 3: 2027?
• 55:29
  Speaker 2: We could go back in 2018 and relive. We were
• 55:34
  Speaker 2: in Kauai in 2018. I could relive that, bring some
• 55:37
  Speaker 2: pictures and some videos. Do you remember? I want to
• 55:40
  Speaker 2: go back.
• 55:40
  Speaker 4: You were in Hawaii in 2018?
• 55:42
  Speaker 3: Yeah. Oh, you said Hawaii or Kauai? Kauai.
• 55:45
  Speaker 2: I can give you the exact island.
• 55:47
  Speaker 3: I want to go to Kauai again.
• 55:48
  Speaker 2: Have you been there? It's wonderful.
• 55:50
  Speaker 3: I haven't been there for 55 years.
• 55:53
  Speaker 2: Oh, a lot's changed. You know those little trees that
• 55:56
  Speaker 2: you saw? They're big trees now. That's called the Garden Island, right?
• 56:01
  Speaker 2: Or something like that?
• 56:02
  Speaker 4: I thought Maui was the Garden Island.
• 56:06
  Speaker 2: You've been to Kauai? No. You of all people.
• 56:10
  Speaker 3: Kauai is the Garden Island.
• 56:12
  Speaker 2: It's wonderful.
• 56:14
  Speaker 3: Spring of 2027, we will work on a tour. No, 2028.
• 56:16
  Speaker 2: We will work on a tour.
• 56:22
  Speaker 3: So here's some possibilities. We could try to resurrect the
• 56:28
  Speaker 3: International Wildflower Festival.
• 56:30
  Speaker 4: Yeah, I'm all on board for that.
• 56:32
  Speaker 3: But that's failed twice or three times. Three times a charm.
• 56:38
  Speaker 3: I don't know about that.
• 56:38
  Speaker 2: Unless someone's trying to tell us something.
• 56:40
  Speaker 4: Yeah, exactly.
• 56:41
  Speaker 3: Yeah. Last time we did it, it brought on COVID.
• 56:47
  Speaker 3: But that would have been, I thought, would have been
• 56:49
  Speaker 3: a phenomenal tour. So that's a possibility. Another possibility would
• 56:53
  Speaker 3: be a tour that starts in, and this is one
• 56:58
  Speaker 3: I've been thinking seriously about, would start in Brussels and
• 57:05
  Speaker 3: drive across Germany, seeing German gardens along the way, and
• 57:10
  Speaker 3: then end up in the Czech Republic.
• 57:13
  Speaker 2: Okay.
• 57:15
  Speaker 3: Mainly because I want to see... Do we get to leave?
• 57:17
  Speaker 4: You just said end up, so.
• 57:20
  Speaker 4: Just kidding.
• 57:21
  Speaker 3: Well, look at me. I'm a lot closer to ending
• 57:25
  Speaker 3: up than you are. So that's one.
• 57:31
  Speaker 4: Why Brussels in the Czech Republic during that time of year? Spring.
• 57:37
  Speaker 3: That's when everything's coming into bloom. And there's some phenomenal
• 57:41
  Speaker 3: gardens in both Brussels and Germany that are amazing.
• 57:47
  Speaker 4: Okay.
• 57:48
  Speaker 3: So we've got that. Then the other one. I think
• 57:51
  Speaker 3: we were thinking about it for a while, Brian, doing
• 57:55
  Speaker 3: the Azores in Portugal.
• 57:57
  Speaker 2: Now, that we have brought up a few times. The Azores,
• 58:01
  Speaker 2: how far off the coast is that? Off of Portugal, right?
• 58:04
  Speaker 3: Yeah. So we could do that. Lisbon, you've been to Portugal, right?
• 58:09
  Speaker 3: Did you like Lisbon or not?
• 58:10
  Speaker 4: Loved it.
• 58:11
  Speaker 3: Did you?
• 58:12
  Speaker 4: Yep.
• 58:12
  Speaker 2: I would like that.
• 58:14
  Speaker 3: Any gardens there?
• 58:15
  Speaker 4: Not really. It's very Mediterranean, Southern California. You know, like
• 58:22
  Speaker 4: those places to me are, it's just the same of
• 58:24
  Speaker 4: what we have.
• 58:26
  Speaker 2: It's like going to the Honolulu. It's like South Mission Beach.
• 58:30
  Speaker 4: Yeah.
• 58:30
  Speaker 2: In a lot of, you know, which is comparatively speaking.
• 58:33
  Speaker 4: So I'm sure to some people it's very different and unique,
• 58:35
  Speaker 4: but to me it's not. But, you know, other people.
• 58:38
  Speaker 2: No, I get it.
• 58:38
  Speaker 4: That might not be for me.
• 58:40
  Speaker 3: So those are three possibilities.
• 58:43
  Speaker 2: You've not once brought up Transylvania. Sure, you scoff. You
• 58:51
  Speaker 2: poo-poo it.
• 58:53
  Speaker 3: You want to do the Balkan States, Ray?
• 58:55
  Speaker 2: I'd love to do that. Right now, I'd love to
• 58:57
  Speaker 2: take a break. We're going to take a break. BizTalk Radio,
• 59:00
  Speaker 2: Facebook Live. This is Garden America. At times, it's a
• 59:04
  Speaker 2: lot of other things. Stay with us. We're going to
• 59:07
  Speaker 2: take this break for BizTalk Radio back on Facebook Live. Okay,
• 59:56
  Speaker 2: that quickly on Facebook Live, we are back. BizTalk Radio,
• 59:59
  Speaker 2: thank you for listening and supporting our sponsors. Thank you
• 1:00:02
  Speaker 2: to Fertilum and most of the other sponsors that you
• 1:00:05
  Speaker 2: hear on BizTalk Radio during this show, which just happens
• 1:00:08
  Speaker 2: to be Garden America.
• 1:00:10
  Speaker 3: Did you see John in Newport Beach's message to you, Tiger?
• 1:00:16
  Speaker 5: Um.
• 1:00:17
  Speaker 3: He said, Tiger, I did that once. I grew hydroponic
• 1:00:20
  Speaker 3: tomatoes and provided them exclusively and directly to restaurants in
• 1:00:27
  Speaker 3: Menlo Park and Atherton.
• 1:00:29
  Speaker 4: That's awesome.
• 1:00:30
  Speaker 2: Yeah.
• 1:00:31
  Speaker 4: Yeah. And then Kevin asked, how did they taste? Actually,
• 1:00:35
  Speaker 4: they were pretty good. I was working with a researcher
• 1:00:39
  Speaker 4: that was trying different nutrients. Eventually, he went commercial with
• 1:00:43
  Speaker 4: a major greenhouse in Arizona. Oh, that's cool. He's kind
• 1:00:46
  Speaker 4: of like a little testing ground for different nutrients. So
• 1:00:50
  Speaker 4: that would be fun. You know, see what, like we
• 1:00:53
  Speaker 4: talked about, see what different things affect the flavor. Because
• 1:00:57
  Speaker 4: they say, you know, you can incorporate sweetness into some
• 1:01:01
  Speaker 4: of the different fruits by what nutrients you add and
• 1:01:04
  Speaker 4: when you add them. Marguerite, every two years in the
• 1:01:10
  Speaker 4: fall or early spring, we add a topping of mushroom compost,
• 1:01:14
  Speaker 4: then turn it over. Need to let that set in
• 1:01:17
  Speaker 4: the ground because it generally is hot and will burn plants.
• 1:01:22
  Speaker 4: I don't know anymore, but mushroom compost is one of
• 1:01:27
  Speaker 4: those ones that they give out. If you have a
• 1:01:30
  Speaker 4: mushroom farm near wherever you live, you can go there
• 1:01:33
  Speaker 4: and they just give it to you because it's kind
• 1:01:35
  Speaker 4: of like a byproduct. It's actually a really good blend,
• 1:01:38
  Speaker 4: but she's right that it is very hot. You need
• 1:01:40
  Speaker 4: to let it compost before you like really do anything.
• 1:01:46
  Speaker 3: With it and you have to think if they don't
• 1:01:49
  Speaker 3: keep it because mushrooms won't grow in it anymore yeah
• 1:01:53
  Speaker 3: so the problem is an accumulation of salts over a
• 1:01:57
  Speaker 3: period of time so you you and that's where the
• 1:02:00
  Speaker 3: hot part comes from the salts you know with burned
• 1:02:03
  Speaker 3: plant roots so doing it in the fall when the
• 1:02:06
  Speaker 3: rains can leach out all the salt is good but
• 1:02:09
  Speaker 3: you don't want to apply it apply it fresh onto
• 1:02:12
  Speaker 3: your garden area.
• 1:02:13
  Speaker 4: And a lot of times, mushroom compost is just very
• 1:02:15
  Speaker 4: used up. Horse manure, right? Isn't that one of the
• 1:02:18
  Speaker 4: most common things they use?
• 1:02:20
  Speaker 3: Different manures, yeah.
• 1:02:21
  Speaker 4: Yeah, but I think horse is the most used, at
• 1:02:25
  Speaker 4: least for maybe the mushroom farms around us or here
• 1:02:28
  Speaker 4: in Southern California, just because it's so available, maybe. And again,
• 1:02:32
  Speaker 4: not a lot of people using horse manure for other stuff,
• 1:02:35
  Speaker 4: so mushroom farms are like, give it to me.
• 1:02:37
  Speaker 3: Horse manure is probably the best overall fertilizer for roses.
• 1:02:42
  Speaker 4: Really?
• 1:02:43
  Speaker 3: Yeah.
• 1:02:43
  Speaker 4: Like why specifically for roses?
• 1:02:45
  Speaker 3: You say that because of alfalfa and the horses eat
• 1:02:49
  Speaker 3: alfalfa and alfalfa has a, uh, a rooting hormone in it.
• 1:02:55
  Speaker 2: Yeah.
• 1:02:55
  Speaker 3: That's really good.
• 1:02:57
  Speaker 2: Okay.
• 1:02:58
  Speaker 3: Yeah.
• 1:02:58
  Speaker 4: And they, there's, I mean, what am I trying to
• 1:03:02
  Speaker 4: think of alfalfa fertilizer? It's a, it's one of the symbols,
• 1:03:06
  Speaker 4: not a cottonseed meal. I feel like there's an alfalfa
• 1:03:09
  Speaker 4: fertilizer too. Um, Kevin said, really, John, if you go
• 1:03:14
  Speaker 4: to Ireland, you must visit Ashford Castle and visit the
• 1:03:18
  Speaker 4: town of Kong. Glendale is also on the list. I'd
• 1:03:23
  Speaker 4: stay away from Dublin and Galway.
• 1:03:27
  Speaker 3: Well, those are good tips. We are spending a night,
• 1:03:30
  Speaker 3: a couple nights in a castle. I don't know which
• 1:03:32
  Speaker 3: one it is.
• 1:03:34
  Speaker 4: Transylvania.
• 1:03:34
  Speaker 3: I'll have to look. We're going there because it's my
• 1:03:39
  Speaker 3: sister's 50th anniversary. And they came with us when we
• 1:03:44
  Speaker 3: went to Yellowstone. And so this is where they want
• 1:03:48
  Speaker 3: to go.
• 1:03:49
  Speaker 2: Did you like Yellowstone? Was that a fun little trip?
• 1:03:51
  Speaker 3: Oh, my gosh. It was awesome. Yeah. Really liked it.
• 1:03:56
  Speaker 3: Matter of fact, I have four roses that I grew
• 1:04:01
  Speaker 3: from seed that I collected in Montana.
• 1:04:04
  Speaker 2: Really fun.
• 1:04:05
  Speaker 3: They haven't bloomed yet. I'm hoping they'll bloom this year.
• 1:04:08
  Speaker 2: Yeah.
• 1:04:10
  Speaker 3: But yeah. Mainly so I can see what species they are.
• 1:04:13
  Speaker 4: We should bet on the flower color. Do you know
• 1:04:15
  Speaker 4: the flower color?
• 1:04:17
  Speaker 3: No, because I don't know what species it was because
• 1:04:19
  Speaker 3: there was no blooms. You know, most roses, well, especially Montana,
• 1:04:23
  Speaker 3: are going to be once blooming.
• 1:04:26
  Speaker 4: I bet yellow.
• 1:04:28
  Speaker 2: Really?
• 1:04:28
  Speaker 4: That's my bet.
• 1:04:29
  Speaker 3: I'm thinking pink.
• 1:04:30
  Speaker 4: All right.
• 1:04:31
  Speaker 3: Pink or magenta. Let's see who's right.
• 1:04:34
  Speaker 4: I feel like Montana just has yellow flowers there.
• 1:04:36
  Speaker 3: Really?
• 1:04:37
  Speaker 4: I would be.
• 1:04:39
  Speaker 3: I would be very surprised if they were yellow.
• 1:04:41
  Speaker 4: I would be too, but it's fun.
• 1:04:43
  Speaker 3: Mainly because there aren't any yellow wild roses. Can you
• 1:04:48
  Speaker 3: just show up at Yellowstone?
• 1:04:49
  Speaker 2: I mean, I know you guys got an Airbnb.
• 1:04:50
  Speaker 3: The stone's yellow over there. That's why he's thinking.
• 1:04:53
  Speaker 2: Can you just show up at Yellowstone? Or do you
• 1:04:55
  Speaker 2: have to make a reservation to get into the park? Oh, no,
• 1:04:58
  Speaker 2: you can just show up. But you had an Airbnb
• 1:05:01
  Speaker 2: that you reserved.
• 1:05:02
  Speaker 3: Yeah, and it was really nice. It was on a
• 1:05:04
  Speaker 3: lake and it was three stories wide.
• 1:05:07
  Speaker 2: Was it in Yellowstone Park or surrounding?
• 1:05:10
  Speaker 3: It was about an hour away.
• 1:05:13
  Speaker 2: Okay.
• 1:05:13
  Speaker 3: Somewhere between a half hour and an hour away.
• 1:05:16
  Speaker 4: Lisa, back to the mushroom compost question. Lisa asked, what
• 1:05:20
  Speaker 4: about bagged mushroom purchase retail? So meaning, I think she's
• 1:05:24
  Speaker 4: asking like, because you go to a store sometimes and
• 1:05:26
  Speaker 4: you'll see mushroom compost as a product that they sell.
• 1:05:29
  Speaker 3: I wouldn't pay extra for it. I mean, if it's
• 1:05:32
  Speaker 3: more expensive.
• 1:05:34
  Speaker 2: No. No.
• 1:05:34
  Speaker 4: No, it should be cheap.
• 1:05:35
  Speaker 3: But anytime you add organic nutrients or organic material to
• 1:05:39
  Speaker 3: the soil, it's going to help, right?
• 1:05:41
  Speaker 4: Well, and I think one of the questions that she
• 1:05:43
  Speaker 4: might be asking too is, is that going to be
• 1:05:46
  Speaker 4: already composted?
• 1:05:48
  Speaker 2: Yes.
• 1:05:48
  Speaker 4: I would say it should be. If somebody's putting it
• 1:05:52
  Speaker 4: in a bag.
• 1:05:52
  Speaker 3: Yeah, no, as far as the heat problem or the
• 1:05:55
  Speaker 3: salt problem, you don't have to worry about that. Yeah,
• 1:05:58
  Speaker 3: that's a good question.
• 1:06:00
  Speaker 4: All right.
• 1:06:03
  Speaker 3: Brian Dana's Dana's upset because she stepped away and didn't
• 1:06:08
  Speaker 3: hear where we were talking about going on trips.
• 1:06:11
  Speaker 2: I'll fill you in when I get home. But like
• 1:06:14
  Speaker 2: you always tell her, you snooze, you lose. Yeah, I
• 1:06:16
  Speaker 2: have some ideas.
• 1:06:19
  Speaker 3: She should have gone to the bathroom during the break, Brian.
• 1:06:24
  Speaker 4: Why, John, Carla mentioned, I keep meaning to go to
• 1:06:28
  Speaker 4: the local feed store to buy alfalfa pellets, but never
• 1:06:32
  Speaker 4: seem to get there. would you put alfalfa pellets in
• 1:06:35
  Speaker 4: your garden? Yeah.
• 1:06:36
  Speaker 3: I was just going to, I was going to mention
• 1:06:38
  Speaker 3: that when we were talking about the mushroom compost that
• 1:06:43
  Speaker 3: a cheaper thing to do would be to go buy
• 1:06:45
  Speaker 3: alfalfa pellets and just work those into your garden.
• 1:06:49
  Speaker 1: Okay.
• 1:06:50
  Speaker 4: So yeah.
• 1:06:50
  Speaker 3: Water them in.
• 1:06:51
  Speaker 2: Is that just water? Right. Yeah.
• 1:06:53
  Speaker 4: Just sprinkle them down. I mean, they're grass. It's just,
• 1:06:56
  Speaker 4: it's just a pelletized top or compost, right? Like, you know, like,
• 1:07:02
  Speaker 4: So you just sprinkle it around. They break down into
• 1:07:05
  Speaker 4: the soil.
• 1:07:06
  Speaker 3: Yeah, or you could work them into the soil.
• 1:07:07
  Speaker 4: You know, and they're going to add, like you said,
• 1:07:11
  Speaker 4: a little bit of organic material. The alfalfa has things
• 1:07:14
  Speaker 4: in it that, you know, aside from.
• 1:07:16
  Speaker 3: Weren't you just mentioning about how you can buy alfalfa
• 1:07:19
  Speaker 3: meal in garden centers?
• 1:07:21
  Speaker 4: Yeah. But like, aside from the rooting part of it,
• 1:07:25
  Speaker 4: what would be a benefit of alfalfa?
• 1:07:26
  Speaker 3: Nitrogen.
• 1:07:27
  Speaker 2: Is it?
• 1:07:28
  Speaker 5: Yeah.
• 1:07:28
  Speaker 4: Because I was trying to think of why alfalfa. Because
• 1:07:30
  Speaker 4: when you go onto the shelf, you've got your simples.
• 1:07:32
  Speaker 4: You've got your cottonseed meal, alfalfa, blood meal, bone meal,
• 1:07:38
  Speaker 4: bat guano. And I'm trying to think of why there
• 1:07:42
  Speaker 4: was alfalfa there. It's nitrogen, though. Okay.
• 1:07:48
  Speaker 3: Brian, you always complained that there was no spanky, just alfalfa.
• 1:07:53
  Speaker 2: And there was buckwheat.
• 1:07:55
  Speaker 3: There was buckwheat, but no spanky.
• 1:07:56
  Speaker 2: Did you ever have his pancakes?
• 1:08:03
  Speaker 3: I bred a rose that I think is lost now,
• 1:08:08
  Speaker 3: but the rose was called buckwheat.
• 1:08:09
  Speaker 2: I remember that.
• 1:08:10
  Speaker 4: Yeah.
• 1:08:10
  Speaker 2: Whatever happened to that?
• 1:08:12
  Speaker 3: Disappeared. I had one at my house, and I had
• 1:08:18
  Speaker 3: a gardener who was great. He just did a super
• 1:08:23
  Speaker 3: job taking care of the garden when I lived on
• 1:08:27
  Speaker 3: Pepper Tree. And his last day there, He came and
• 1:08:35
  Speaker 3: I think he was going back to Guatemala. And, you know,
• 1:08:40
  Speaker 3: I paid him and said, you know, have a good trip.
• 1:08:43
  Speaker 3: Hope everything does well. I think he was moving back there.
• 1:08:47
  Speaker 3: And I went up above and he had pulled all
• 1:08:51
  Speaker 3: the weeds, cleaned everything and dug up that rose and
• 1:08:54
  Speaker 3: threw it away. That was my last alfalfa.
• 1:08:59
  Speaker 4: Oh, boy.
• 1:09:00
  Speaker 3: Not alfalfa, buckwheat. I'm sorry. Bummer.
• 1:09:05
  Speaker 2: Just not paying attention? I don't know.
• 1:09:08
  Speaker 3: I don't know.
• 1:09:10
  Speaker 2: You can't mistake that.
• 1:09:12
  Speaker 3: I wasn't mad at him. I really liked him.
• 1:09:18
  Speaker 2: Buckwheat.
• 1:09:20
  Speaker 4: I always feel bad when one of my crews like
• 1:09:23
  Speaker 4: will rake up or clean out someone's like flower, you know, they'll,
• 1:09:30
  Speaker 4: they'll have their like wildflower garden and the seeds will
• 1:09:34
  Speaker 4: start coming up and you know, they're just, when they
• 1:09:37
  Speaker 4: first start, you can't tell what they really are. Right.
• 1:09:40
  Speaker 4: And so it's just looks like weed seeds are growing
• 1:09:43
  Speaker 4: in an area and the crew will come in there
• 1:09:45
  Speaker 4: and hula hoe it or whatever. And, People come out, oh, gosh,
• 1:09:49
  Speaker 4: those were my flower seeds. I'm like, sorry.
• 1:09:55
  Speaker 2: Here, some more seeds.
• 1:09:56
  Speaker 4: Yeah, exactly. Here's some more.
• 1:09:58
  Speaker 2: Let me see what I got in the truck. Okay,
• 1:10:01
  Speaker 2: we're going to take a break.
• 1:10:03
  Speaker 3: All right.
• 1:10:03
  Speaker 2: And we have one more short break. That's the epilogue,
• 1:10:06
  Speaker 2: as John refers to it. When we exit.
• 1:10:09
  Speaker 3: Are we going to put an author's note at the
• 1:10:10
  Speaker 3: end of that?
• 1:10:11
  Speaker 2: Yeah, I'm going to leave that up to you because
• 1:10:12
  Speaker 2: you're the book writer. You're the author. And you have notes.
• 1:10:15
  Speaker 2: You can post them. Going to take a break. BizTalk
• 1:10:18
  Speaker 2: Radio Facebook Live here on Garden America. One more segment
• 1:10:20
  Speaker 2: coming up.
• 1:11:02
  Speaker 3: One more. One more segment.
• 1:11:03
  Speaker 2: We are in the last furlong. Final segment of the
• 1:11:08
  Speaker 2: show for Garden America for today. The last lap. The
• 1:11:12
  Speaker 2: last lap. Then you send the show to the network.
• 1:11:16
  Speaker 4: You say furlong?
• 1:11:18
  Speaker 2: Furlong, right? For the horse racing.
• 1:11:20
  Speaker 4: I thought it was furlow. How's it spelled? F-U-R-L-O-U-G-H, isn't it?
• 1:11:26
  Speaker 3: That is furlow, but that's not furlong.
• 1:11:28
  Speaker 2: Furlong.
• 1:11:30
  Speaker 4: How do you spell furlong for horses?
• 1:11:31
  Speaker 3: Furlong is when you take a break. Yes. And furlong
• 1:11:34
  Speaker 3: is a unit of measure.
• 1:11:36
  Speaker 4: But how do you spell it?
• 1:11:38
  Speaker 3: F-U-R-L-O-N-G.
• 1:11:39
  Speaker 4: Just L-O-N-G?
• 1:11:40
  Speaker 3: Yeah.
• 1:11:41
  Speaker 4: For some reason, when I've gone to the racetrack, I
• 1:11:44
  Speaker 4: always thought it was like.
• 1:11:45
  Speaker 2: And they're off that racetrack?
• 1:11:47
  Speaker 4: Yeah, exactly.
• 1:11:48
  Speaker 3: Did you used to think you were shopping at Lowe's drugstore? What?
• 1:11:57
  Speaker 4: What?
• 1:11:58
  Speaker 3: Instead of longs, drugstore. Instead of longs. What's it, Lowe's?
• 1:12:03
  Speaker 4: Okay.
• 1:12:03
  Speaker 3: Okay, John.
• 1:12:05
  Speaker 2: I don't know about that.
• 1:12:06
  Speaker 3: It's a stretch.
• 1:12:06
  Speaker 2: Yeah. Well, horse racing.
• 1:12:09
  Speaker 3: Very good.
• 1:12:10
  Speaker 2: Very good, John.
• 1:12:13
  Speaker 3: You mentioned dry humor. Daisy said that she thinks my
• 1:12:17
  Speaker 3: gardener might have taken my rose. I don't think so.
• 1:12:20
  Speaker 2: Because that would have been, I mean, that's a long
• 1:12:21
  Speaker 2: trip back home, right? He really had to do a
• 1:12:23
  Speaker 2: lot to keep it alive. Yeah.
• 1:12:25
  Speaker 4: I mean, it's a lot.
• 1:12:27
  Speaker 2: And I don't think he would have known. how special
• 1:12:30
  Speaker 2: that rose was or even the name of the rose.
• 1:12:31
  Speaker 3: No, as a matter of fact, I think he equated
• 1:12:34
  Speaker 3: it to a weed.
• 1:12:35
  Speaker 2: Yeah.
• 1:12:36
  Speaker 3: Right? Like, it'll look much better if this is out
• 1:12:40
  Speaker 3: of here. I don't know. He could have been in
• 1:12:43
  Speaker 3: a hurry.
• 1:12:45
  Speaker 4: Maybe you can identify this rose for Veronica, John. She said,
• 1:12:49
  Speaker 4: I lost my gang rose. Don't remember which one it was,
• 1:12:51
  Speaker 4: but it had a delicate pink and white bloom. Were
• 1:12:55
  Speaker 4: they all very unique and specific or were they kind
• 1:12:57
  Speaker 4: of all the same?
• 1:12:58
  Speaker 3: No.
• 1:12:59
  Speaker 4: So, Do you know which the pink and white one was?
• 1:13:02
  Speaker 3: I'm just an amateur breeder, so that comment doesn't hurt me.
• 1:13:06
  Speaker 3: Were they just all the same?
• 1:13:09
  Speaker 4: They're all pink.
• 1:13:12
  Speaker 3: Usually they're all single white roses. No, they were... A
• 1:13:22
  Speaker 3: pink blend might have been... Could be... Pink and white.
• 1:13:28
  Speaker 3: I don't remember any of our gang series being pink
• 1:13:31
  Speaker 3: and white. I remember I had a Gwen Cleary rose
• 1:13:38
  Speaker 3: that I think is the best one I ever bred
• 1:13:42
  Speaker 3: that went through color changes. But I don't know. Let's see.
• 1:13:49
  Speaker 3: We had, was it Tanya asked how many roses I had?
• 1:13:55
  Speaker 4: She was asking Carla how many roses she had.
• 1:13:58
  Speaker 3: Oh, Carla, how many roses do you have?
• 1:14:00
  Speaker 4: Yeah.
• 1:14:01
  Speaker 3: I have one of Carla's roses. Trying to think what
• 1:14:06
  Speaker 3: it was now. It's snow cone.
• 1:14:09
  Speaker 2: Oh, really?
• 1:14:09
  Speaker 3: Yeah. And I really like it.
• 1:14:14
  Speaker 2: It's white.
• 1:14:17
  Speaker 4: It's white.
• 1:14:17
  Speaker 3: It's called snow cone because it... The inflorescence is a
• 1:14:24
  Speaker 3: cone-shaped spray.
• 1:14:26
  Speaker 4: Oh, okay.
• 1:14:27
  Speaker 3: Really cool.
• 1:14:28
  Speaker 2: Is there a rose called Icebreaker?
• 1:14:32
  Speaker 3: There's so many ice roses. Iceberg's the best.
• 1:14:37
  Speaker 2: Icebreaker.
• 1:14:37
  Speaker 4: You heard it here, everybody. Garden America, October 31st, 2026.
• 1:14:41
  Speaker 4: Depends who it is. At 927 in the morning, John
• 1:14:43
  Speaker 4: has labeled.
• 1:14:43
  Speaker 3: The best rose as Iceberg.
• 1:14:44
  Speaker 4: Iceberg.
• 1:14:52
  Speaker 3: And Tiger's doing that on purpose because he knows it's
• 1:14:54
  Speaker 3: the one roast I would never plant at my house.
• 1:14:57
  Speaker 2: I like Icebreaker, though. That's a good name if there
• 1:14:59
  Speaker 2: isn't one. Icebreaker.
• 1:15:02
  Speaker 3: Could be.
• 1:15:03
  Speaker 4: Ooh, I have a good question from Sue here. Milkweed
• 1:15:08
  Speaker 4: seems to be killing my flowers that are in the
• 1:15:12
  Speaker 4: same pot. Is that possible? Milkweed grows everywhere it lands.
• 1:15:18
  Speaker 2: If the milkweed is homogenized.
• 1:15:22
  Speaker 4: Good one. I don't think that's necessarily possible. Could milkweed
• 1:15:27
  Speaker 4: be killing out other plants?
• 1:15:29
  Speaker 2: Can it choke it?
• 1:15:30
  Speaker 4: No, I don't think it could choke it out. I
• 1:15:33
  Speaker 4: don't think it's a root thing that would take over
• 1:15:38
  Speaker 4: another plant. I mean, I have it growing everywhere also,
• 1:15:43
  Speaker 4: and it grows in pots.
• 1:15:45
  Speaker 2: Really?
• 1:15:46
  Speaker 3: Milkweed does have poisonous properties, right?
• 1:15:49
  Speaker 2: Correct.
• 1:15:49
  Speaker 3: For other insects, right?
• 1:15:51
  Speaker 2: Yes.
• 1:15:52
  Speaker 3: And I'm wondering if it's something where the roots could
• 1:15:59
  Speaker 3: put out something for certain plants like walnuts. You can't
• 1:16:02
  Speaker 3: grow tomatoes near walnut trees.
• 1:16:08
  Speaker 2: Maybe.
• 1:16:08
  Speaker 4: I wouldn't say to all plants because I've got milkweed
• 1:16:11
  Speaker 4: growing with croton. I've got milkweed growing with coleus. I've
• 1:16:15
  Speaker 4: got milkweed culling with osteospermum. I've got milkweed. I'm trying
• 1:16:18
  Speaker 4: to think of all the other plants that are in
• 1:16:20
  Speaker 4: that pot that the milkweed is growing in also.
• 1:16:22
  Speaker 3: Could it be that it's so hardy that the roots
• 1:16:26
  Speaker 3: crowd out other plants?
• 1:16:28
  Speaker 4: I don't think so. I mean, that's what I think
• 1:16:30
  Speaker 4: Brian was saying, but I can't see the milkweed taking over.
• 1:16:35
  Speaker 4: But I mean, I could be wrong too. So that's
• 1:16:38
  Speaker 4: an interesting thing.
• 1:16:40
  Speaker 3: But Carla's got 40 to 50 roses.
• 1:16:43
  Speaker 4: Really?
• 1:16:43
  Speaker 2: Yeah. Wait, how many? 40 or 50? That's, come on.
• 1:16:46
  Speaker 4: Yeah, that's a big stretch.
• 1:16:47
  Speaker 2: Can we stretch?
• 1:16:48
  Speaker 4: Right.
• 1:16:49
  Speaker 3: Well, now I'm not going to falter for that because
• 1:16:53
  Speaker 3: if you asked me how many roses I had, I
• 1:16:56
  Speaker 3: would say 1,500 to 1,600. Yeah. Depending on the day
• 1:17:01
  Speaker 3: and whether that one's going to come back or it's dead.
• 1:17:04
  Speaker 2: Right.
• 1:17:06
  Speaker 3: I have a whole area of about, right now there's
• 1:17:09
  Speaker 3: about 75 dead roses in there. Just waiting to see
• 1:17:14
  Speaker 3: if they come back. And the reason is that I've
• 1:17:17
  Speaker 3: had a few of the miniatures that are coming back
• 1:17:20
  Speaker 3: from the roots. The tops are completely dead, but putting
• 1:17:23
  Speaker 3: out new growth.
• 1:17:25
  Speaker 4: I have a question for our listener who asked a question.
• 1:17:28
  Speaker 2: And we have, let's see, we got one minute.
• 1:17:29
  Speaker 4: Joyce, if you can hear this question, why would you
• 1:17:33
  Speaker 4: cut back your milkweed? She asks, it's time to cut back,
• 1:17:36
  Speaker 4: or she says it's time to cut back milkweed. And
• 1:17:39
  Speaker 4: my question is, you know, why you would cut back milkweed?
• 1:17:41
  Speaker 4: I mean, I... I could see the, maybe you want
• 1:17:44
  Speaker 4: to keep it compact. Maybe you don't want to let
• 1:17:46
  Speaker 4: it look leggy.
• 1:17:47
  Speaker 3: Right. Maybe if it's late, especially if it's in a pot.
• 1:17:49
  Speaker 4: Right. Yeah. But then at the same time, I feel like,
• 1:17:53
  Speaker 4: do you need to cut back milkweed or, you know,
• 1:17:56
  Speaker 4: just let it, let it be its thing. I feel
• 1:17:58
  Speaker 4: like milkweed is one of those plants. When you cut
• 1:18:00
  Speaker 4: it back sometime, you risk killing it. You know, like
• 1:18:03
  Speaker 4: there's those plants that sometimes if you cut them back
• 1:18:06
  Speaker 4: right at the wrong time, sometimes it grows back. Sometimes
• 1:18:10
  Speaker 4: it just dies. And I just leave mine.
• 1:18:12
  Speaker 2: And this is where we say goodbye. We're at the
• 1:18:15
  Speaker 2: end of the show.
• 1:18:16
  Speaker 3: Veronica wants to know where to get Abracadabra Rose locally.
• 1:18:19
  Speaker 3: I would say probably nowhere. But you can mail order
• 1:18:22
  Speaker 3: from Rogue Valley Roses.
• 1:18:24
  Speaker 2: There you go. Thank you so much for joining us.
• 1:18:26
  Speaker 2: Whatever you're doing today on this Halloween weekend, be safe.
• 1:18:29
  Speaker 2: We're going to do it again next weekend here from
• 1:18:30
  Speaker 2: the pool house. Three guys in a pool house. San Diego, California.
• 1:18:34
  Speaker 2: This is Garden America. BizTalk Radio, thank you for allowing
• 1:18:37
  Speaker 2: us to be on your network. So again, for the
• 1:18:39
  Speaker 2: entire crew, I'm Brian Mayne, Tiger Palafox, John Bagnesco. Have
• 1:18:43
  Speaker 2: a good weekend. Have a great weekend. We'll see you
• 1:18:45
  Speaker 2: again next week right here on Garden American. And John,
• 1:18:48
  Speaker 2: it's been a while since we said Get Growing American, right?
• 1:19:07
  Speaker 3: Oh, alright.
• 1:19:10
  Speaker 5: Thank you.