Latest / Garden America Saturday / Low Chill Cherry Trees with Ed Laivo [082325]

Transcript

Low Chill Cherry Trees with Ed Laivo [082325] · Garden America Saturday

• 0:01
  Speaker 1: Welcome to the Garden America Show, the country's most listen
• 0:04
  Speaker 1: to gardening program. This is your chance to join us
• 0:07
  Speaker 1: as we talk about gardening, horticulture, landscaping, in fact, anything
• 0:11
  Speaker 1: that has to do with the world of gardening. Now,
• 0:14
  Speaker 1: here's Brian Maine, John Bagnasco and Tiger Palafox on the
• 0:18
  Speaker 1: Garden America Radio and Media Network.
• 0:22
  Speaker 2: Okay, how about that?
• 0:24
  Speaker 3: What's the old saying? Better late than ever? We are
• 0:26
  Speaker 3: back at gard in America in studio. I'm Brian Maine,
• 0:29
  Speaker 3: John Bagnasco, Tiger Palafox. Hope you had a good week
• 0:32
  Speaker 3: and we're off to a little bit of a late start.
• 0:36
  Speaker 4: Have a little bit start.
• 0:37
  Speaker 3: If you blow a bumpy start, you trying to late
• 0:39
  Speaker 3: some things in the studio.
• 0:41
  Speaker 2: Let us know how the audio is.
• 0:42
  Speaker 3: I'm coming in pretty hot on the board here, Tiger,
• 0:44
  Speaker 3: but hopefully we sound okay. It is garden America. Here
• 0:47
  Speaker 3: we go with about what this said? Seven, eight, nine ten,
• 0:50
  Speaker 3: Only five minutes late, but in radio that can be
• 0:53
  Speaker 3: a big curse. But fortunately we're on our own time.
• 0:55
  Speaker 5: Yeah, that is the beauty of what we're doing, is
• 0:58
  Speaker 5: Garden America time. We will be like eight ish from
• 1:03
  Speaker 5: from now on now.
• 1:03
  Speaker 3: To show start eight o'clock, give or take. Is we
• 1:06
  Speaker 3: hope you had a good weekend. Here we go kicking
• 1:08
  Speaker 3: off the weekend with a few things going on here
• 1:11
  Speaker 3: in the studio, but hopefully everything sounds good on your end.
• 1:14
  Speaker 3: We are back on the air. John is here with
• 1:16
  Speaker 3: a lot to add this morning. As John is sitting
• 1:18
  Speaker 3: there laughing and scratching, Hi, John.
• 1:20
  Speaker 6: Oh my gosh, it's good to see you guys.
• 1:23
  Speaker 3: I'm really hitting hard on these levels, Tiger on the board,
• 1:27
  Speaker 3: so hopefully we're not over modulating on your end.
• 1:34
  Speaker 2: Yeah, we got's what I thought. Going to work on
• 1:37
  Speaker 2: those audio levels.
• 1:38
  Speaker 5: Well, it'd be good if we had time to work
• 1:41
  Speaker 5: on them before the show.
• 1:42
  Speaker 3: Right, So doing everything while we're on here, go ahead.
• 1:48
  Speaker 5: And talk who is living in the North County of
• 1:51
  Speaker 5: San Diego right now? Because I got some friends that
• 1:53
  Speaker 5: called me and they were getting some actual measurable rainfall,
• 1:58
  Speaker 5: which is surprising.
• 2:00
  Speaker 6: I mean, it's unbelievable.
• 2:01
  Speaker 2: We're not in Arizona where monsoons are.
• 2:03
  Speaker 6: Right, but it's the time right at that time of
• 2:05
  Speaker 6: year for monthsoon season.
• 2:08
  Speaker 5: So there's places in this world where it's like monsoon
• 2:12
  Speaker 5: that just it starts raining in the summertime and it
• 2:15
  Speaker 5: doesn't stop, just like Seattle through the winter is just
• 2:19
  Speaker 5: misty for two hundred days or whatever.
• 2:22
  Speaker 6: Well, you know, we were talking earlier about how hot
• 2:25
  Speaker 6: it was, and yeah, I see Paula joined us from Fallbrook.
• 2:30
  Speaker 6: When I got up this morning, it was dense, dense fog,
• 2:34
  Speaker 6: but no rain. But the nice thing about the heat
• 2:37
  Speaker 6: that we've been experiencing is that it's been humid. Yeah,
• 2:42
  Speaker 6: And we were saying, Brian that it's better to be
• 2:46
  Speaker 6: hot and humid rather or it's better to be hotter
• 2:52
  Speaker 6: in humid rather than less hot and dry. Does that
• 2:56
  Speaker 6: makes sense that?
• 2:57
  Speaker 5: Well, you know, in the difficulty when it's dry is John,
• 3:04
  Speaker 5: You've you've seen this with your roses. Is sometimes your
• 3:09
  Speaker 5: water in the morning, right, and if it's dry, you
• 3:12
  Speaker 5: can't really water in the middle of the day. To
• 3:16
  Speaker 5: get that, you have to wait till the next day.
• 3:18
  Speaker 5: They just have to suffer through that dry, hot air
• 3:21
  Speaker 5: during that time where when it's hot humid, it's hot.
• 3:24
  Speaker 5: But like the plants are still fine, they still are
• 3:26
  Speaker 5: perked up. They might be a little droopy.
• 3:28
  Speaker 6: But by the way Paula's weathering Port Tiger. She says,
• 3:33
  Speaker 6: thundering and light rain in Fallbrook.
• 3:39
  Speaker 4: I meant, so that's right now, right now, that's current.
• 3:43
  Speaker 5: Right, this is this is now moved from Encinita's Carlsbad air.
• 3:47
  Speaker 2: Inland to a little bit inless.
• 3:48
  Speaker 6: Yeah, allow us dry down here in San Diego. So
• 3:52
  Speaker 6: you said, you said what it was coming from the north.
• 3:55
  Speaker 5: Yeah, yeah, So that's that's in interesting. It's moving and
• 4:01
  Speaker 5: that and that is the weird thing when we get
• 4:03
  Speaker 5: these weird weather like changes from the standpoint of we're
• 4:13
  Speaker 5: used to getting weather from the south to the north, right,
• 4:16
  Speaker 5: but when it's the north to the south, it kind
• 4:19
  Speaker 5: of oh, this is interesting, it is different, right.
• 4:23
  Speaker 2: I remember when we lived in.
• 4:26
  Speaker 6: The weather always came from the west, head of east, right,
• 4:29
  Speaker 6: so we always knew if rain was coming, we knew
• 4:33
  Speaker 6: when it would get there, and we knew about when
• 4:35
  Speaker 6: it was leave, so you'd have to plan around it.
• 4:40
  Speaker 4: Now were there days though that it just rains all.
• 4:45
  Speaker 5: Rarely rarely, So it's a it's a fast move there,
• 4:48
  Speaker 5: storms going thru. It's just hey, it's here, right, ten
• 4:52
  Speaker 5: fifteen minutes later, twenty minutes later, whatever it is.
• 4:55
  Speaker 4: It's gone.
• 4:56
  Speaker 2: But it could be every day.
• 4:57
  Speaker 6: Oh really, yeah, you could have rain, you know, ten
• 5:00
  Speaker 6: days in a row, but you know, maybe thirty minutes
• 5:03
  Speaker 6: at a time or half hour at a time, and
• 5:05
  Speaker 6: they'd be heavy rains.
• 5:06
  Speaker 4: Okay, but not all day, right, Okay.
• 5:12
  Speaker 2: Just checking thinks here. Mike's a bit hot.
• 5:14
  Speaker 3: We're getting feedback from Dana and some of our our
• 5:16
  Speaker 3: viewers and listeners as we continue to adjust. John was
• 5:20
  Speaker 3: very hot. Yeah, a Tony.
• 5:22
  Speaker 6: You mentioned I was loud and scratching.
• 5:24
  Speaker 3: Oh I thought she was. I thought the hot thing
• 5:26
  Speaker 3: was something different.
• 5:27
  Speaker 4: She said, loud and scratching.
• 5:29
  Speaker 6: She said, scratching, not scratching tigers.
• 5:32
  Speaker 3: Okay, all right, we're still riding the mics here writing
• 5:35
  Speaker 3: the pots as they say, the lower it on your end,
• 5:39
  Speaker 3: I think maybe I did.
• 5:41
  Speaker 2: Okay.
• 5:41
  Speaker 6: You know the other thing I was thinking, guys that
• 5:47
  Speaker 6: you think about growing your plants different kinds of weather,
• 5:50
  Speaker 6: and it depends what you're used. You know, look at
• 5:54
  Speaker 6: our friends up and reading. They expected to be hot, right,
• 5:58
  Speaker 6: and they know how to get through that. And you
• 6:03
  Speaker 6: know where we are, it gets hot all of a sudden,
• 6:05
  Speaker 6: then you you kind of panic. It's like what do
• 6:07
  Speaker 6: I do? I got to give my plants more water, right,
• 6:11
  Speaker 6: and the plants have to.
• 6:15
  Speaker 2: They're not.
• 6:15
  Speaker 6: If it's really hot, they're going to be shocked. They're
• 6:17
  Speaker 6: not going to start growing in in heat that is
• 6:20
  Speaker 6: shocking them. So if you're watering plants that would like
• 6:24
  Speaker 6: to slow down a little bit, it's going to be detrimental.
• 6:28
  Speaker 6: Now it depends on the type of plant, but succulent, sure,
• 6:32
  Speaker 6: you I had a lithops. I planted some lithops that
• 6:38
  Speaker 6: guy showed you guys, that little pebble garden that I had,
• 6:40
  Speaker 6: no I showed Brian, Yeah, and and I figured, well,
• 6:45
  Speaker 6: how did go water the one of them? You know,
• 6:50
  Speaker 6: live lithops are living stone, right, very small smelting, yeah,
• 6:55
  Speaker 6: very small, almost no route, right, And it was used
• 6:58
  Speaker 6: to they're used to going through desert temperatures through but
• 7:04
  Speaker 6: no water.
• 7:05
  Speaker 5: Well, so I supply the water and forget it. We're
• 7:10
  Speaker 5: out of here. Our friend John Clement about the idea
• 7:16
  Speaker 5: of boiling the roots, the idea of watering in the
• 7:20
  Speaker 5: middle of the day when it is hot, and you
• 7:23
  Speaker 5: know how it can actually harmful to the plan where
• 7:28
  Speaker 5: you know, we were like, oh, like California native it's
• 7:31
  Speaker 5: hot like water it no matter what, no, you know, see,
• 7:34
  Speaker 5: you know this the Putsi Salvias, you know, die the
• 7:38
  Speaker 5: next day, and so you know, I was out at
• 7:42
  Speaker 5: a property in Carlsbad adjusting irrigations. I had this system
• 7:47
  Speaker 5: turning on at eleven PM and twelve am and one am,
• 7:52
  Speaker 5: because you know, we're just better to water to overnight,
• 7:55
  Speaker 5: let it soak it, let it, let it saturate the soil,
• 7:59
  Speaker 5: and then that way during the day you don't.
• 8:00
  Speaker 4: Have to worry anything about the soil drying.
• 8:04
  Speaker 2: I know John does that with this. He gets up,
• 8:07
  Speaker 2: he gets he wastes, he wastes the self up well.
• 8:11
  Speaker 2: He knows the system so well he does. He hasn't
• 8:16
  Speaker 2: durious time.
• 8:17
  Speaker 6: The way I know my system is I can manually
• 8:20
  Speaker 6: turn it. Player's got to teach me how to how
• 8:24
  Speaker 6: to work that some day.
• 8:25
  Speaker 2: I think that would be the first thing I would
• 8:27
  Speaker 2: want to learn. I like that.
• 8:28
  Speaker 6: Well, I've had it for what two or three years now,
• 8:31
  Speaker 6: so it's about time.
• 8:33
  Speaker 2: Time to learn.
• 8:35
  Speaker 6: Veronica in Spring Valley mentions that you thought the quote
• 8:39
  Speaker 6: was funny.
• 8:41
  Speaker 2: Great. It's probably one of the shortest quotes we've ever had.
• 8:43
  Speaker 6: Yeah, it is pretty sharp, And the quote was from
• 8:46
  Speaker 6: Anthony Anthony Edinger, who I believe was a Holocaust survivor.
• 8:52
  Speaker 2: Oh really not knowing that?
• 8:53
  Speaker 6: Yeah, and also a linguist. And anyway, he said that
• 8:58
  Speaker 6: time flies like an arrow, fruit flies like a banana.
• 9:03
  Speaker 2: Great quote. It made tiger's feet. Do you know who
• 9:06
  Speaker 2: Corey ten Boom is? Good for you? Okay, need not
• 9:11
  Speaker 2: say anymore.
• 9:13
  Speaker 6: She had a younger sister, h her name her last
• 9:17
  Speaker 6: name was nine Boom.
• 9:20
  Speaker 2: Wow.
• 9:24
  Speaker 6: No, but she did have a younger Did you know
• 9:26
  Speaker 6: that there was a Did we talk about this before
• 9:30
  Speaker 6: or maybe one of our listeners pointed out that in
• 9:38
  Speaker 6: her vine, I think it's surviving, but up near there
• 9:44
  Speaker 6: there's a Corey ten Boom Mario.
• 9:48
  Speaker 2: Oh, I didn't know. If she's very I just know
• 9:51
  Speaker 2: he quote. Yeah, well she lived there, if I'm not mistaken.
• 9:55
  Speaker 2: One of our listeners. No, but good here.
• 10:07
  Speaker 4: Over where?
• 10:09
  Speaker 2: Where's old Culver City? City of a didy have been?
• 10:14
  Speaker 2: Just any county westmat.
• 10:17
  Speaker 4: Newport? Good?
• 10:20
  Speaker 2: Now you're no, we're just doing a village boy. That's right,
• 10:27
  Speaker 2: all right, we're gonna take that.
• 10:28
  Speaker 3: Let's let's take a break, right, Yeah, let's pre set
• 10:30
  Speaker 3: and make sure we're we're on standard, not only on
• 10:33
  Speaker 3: standard time, but on standard audio level in the video.
• 10:37
  Speaker 2: So on and show forth.
• 10:38
  Speaker 3: It's gonna take a break. Welcome those on the bistalk
• 10:40
  Speaker 3: radio the Guards America. It's gonna make him to adjustment.
• 10:42
  Speaker 2: Dr Kick our first break us with us. Welcome to show.
• 10:45
  Speaker 2: Brian made gons tell them about here on Guard Americans.
• 10:48
  Speaker 3: Back after.
• 11:06
  Speaker 7: Welcome back to the Garden America Radio show with Brian
• 11:09
  Speaker 7: John and Tiger he Heay.
• 11:12
  Speaker 3: Welcome back to Guarden America. Here is that we take
• 11:14
  Speaker 3: care of business broadcasting live on the weekend. During the weekend,
• 11:18
  Speaker 3: playback anytime I used to desire here. It could be
• 11:21
  Speaker 3: many sources streaming Digital Alexa, Google, Spotify, as I make
• 11:26
  Speaker 3: John's head spin every week. But so we are doing
• 11:28
  Speaker 3: our best to stay on the air, stay with you
• 11:30
  Speaker 3: here on Guard in America.
• 11:33
  Speaker 2: That's all I got.
• 11:34
  Speaker 4: Well, like I'm testing Ed is in you know, for
• 11:39
  Speaker 4: those of you that follow with the show.
• 11:41
  Speaker 5: Ed was supposed to be joining us this morning and
• 11:44
  Speaker 5: we're having some issues with the phone system here in
• 11:46
  Speaker 5: the studio.
• 11:47
  Speaker 3: Again, So I'm not here anymore during the week right.
• 11:50
  Speaker 3: I used to be here five days a week. Now
• 11:53
  Speaker 3: I'm working from home when I come in once a week,
• 11:55
  Speaker 3: and I think the studio might be used by little
• 11:58
  Speaker 3: people that come in here.
• 11:59
  Speaker 4: Well, I think just like a garden has gnomes. I
• 12:01
  Speaker 4: think there's radio studio, you.
• 12:03
  Speaker 3: Know what we have in this studio, But like what
• 12:07
  Speaker 3: does this button do? If I push this button, what
• 12:09
  Speaker 3: does it do? And then they don't push it back again?
• 12:12
  Speaker 3: And with all these buttons, you have no idea which
• 12:15
  Speaker 3: button they pushed.
• 12:16
  Speaker 5: You know, and you know, hold on, but let me
• 12:18
  Speaker 5: finish up my What I was laughing at right is
• 12:21
  Speaker 5: so I text ed right now, hey, I'm sorry, we're
• 12:23
  Speaker 5: gonna have to reschedule you. We're having issues with the
• 12:25
  Speaker 5: phone system. And because this isn't the first time I've
• 12:29
  Speaker 5: medic that text it, he goes, oh, no, I think
• 12:33
  Speaker 5: it's me.
• 12:34
  Speaker 2: No, it's definitely not you. No, not at all. It's
• 12:36
  Speaker 2: really not you.
• 12:37
  Speaker 5: But you know, there's all those you know, when you're
• 12:39
  Speaker 5: growing up in probably fifth sixth grade, you start to
• 12:44
  Speaker 5: get all those books about you know, the people that
• 12:47
  Speaker 5: live in the covers. No, then all the little like
• 12:52
  Speaker 5: fairy tales about things happening in the night right, And
• 12:57
  Speaker 5: this is this is exactly I think why people got
• 13:00
  Speaker 5: inspired to write those books is because as an adult,
• 13:04
  Speaker 5: you do show up to things oh.
• 13:06
  Speaker 6: Years ago I could imagine people haven't podcast.
• 13:11
  Speaker 2: What you're saying.
• 13:11
  Speaker 5: Yes, didn't you read that book about the podcast gnomes?
• 13:17
  Speaker 6: Yeah, plas Sentia. Oh yeah, okay, that's where Corey.
• 13:23
  Speaker 2: Age of ninety one, oh good, good, long spell. Did
• 13:28
  Speaker 2: you read her book by the Way, the Hiding Place.
• 13:30
  Speaker 3: Yes, yes, and I and I use I have a
• 13:33
  Speaker 3: book with a lot of her Christian quotes, many many quotes.
• 13:37
  Speaker 2: I didn't.
• 13:38
  Speaker 3: I thought I was only introduced to her probably maybe
• 13:41
  Speaker 3: five six years. So when I asked you that, you said, yeah,
• 13:45
  Speaker 3: is that though, right, Corey? Corey ten boom nine boom,
• 13:52
  Speaker 3: and that was.
• 13:52
  Speaker 6: Trying to Carla says that it has Garden America cursor.
• 13:57
  Speaker 4: I know he does not. He's great, Yeah, I do.
• 14:00
  Speaker 5: I did want to since since we aren't going to
• 14:03
  Speaker 5: be able to have it on the program, maybe you
• 14:05
  Speaker 5: and I can kind of discuss this, John, Why.
• 14:07
  Speaker 2: Why don't I ask John you questions and answer them
• 14:10
  Speaker 2: as you think?
• 14:11
  Speaker 5: Edward, Well, that's what I wanted to do. Is there's
• 14:13
  Speaker 5: this question that I have because it came up this week.
• 14:16
  Speaker 5: I was I was actually getting donuts for my crew
• 14:20
  Speaker 5: Every Friday. I stopped and get donuts or bagels, something nice.
• 14:25
  Speaker 5: I try, I try. And one of the sugar people, yeah, exactly.
• 14:29
  Speaker 5: One of the one of the women at the donut
• 14:31
  Speaker 5: shop was asking about if we had some fruit trees
• 14:35
  Speaker 5: at the nurseries.
• 14:36
  Speaker 6: Took them for some jujubi, and you know, there's been
• 14:39
  Speaker 6: a lot of breeding work done with those.
• 14:41
  Speaker 2: Yeah.
• 14:42
  Speaker 4: She was all these neat varieties.
• 14:43
  Speaker 6: Yeah, like twenty varieties. My god used to be used
• 14:46
  Speaker 6: to be what lang and.
• 14:47
  Speaker 5: Late do you know what she was trying to describe
• 14:50
  Speaker 5: it to me. It's long, So normally they're kind of
• 14:52
  Speaker 5: like an olive type of shape. This one, she said,
• 14:55
  Speaker 5: was long in shape, you know, and I'd never heard
• 14:59
  Speaker 5: of it or seen it. You know of one that
• 15:01
  Speaker 5: was longer well, you.
• 15:02
  Speaker 6: Know, I can't remember the name now, but I did
• 15:05
  Speaker 6: research them at one time because I think I'm not mistaken.
• 15:09
  Speaker 6: It might be up in Orange County or LA area.
• 15:12
  Speaker 6: There's a nursery specialized in Oh yeah, wow, I believe it.
• 15:17
  Speaker 2: But they are.
• 15:18
  Speaker 6: There's some that are extra large, there's some that are
• 15:21
  Speaker 6: one might be called sugary or sugar or something. Some
• 15:25
  Speaker 6: are a little sweet. And then in lang and lee,
• 15:28
  Speaker 6: one is elongated and one is brown brown like you're talking.
• 15:31
  Speaker 3: About we talked about this last week, something that was elongated. No,
• 15:38
  Speaker 3: it was anyway, I want to make sure that I'm
• 15:41
  Speaker 3: tuned into the same conversation.
• 15:43
  Speaker 2: Wait wait did jump in?
• 15:44
  Speaker 5: Right?
• 15:44
  Speaker 2: Yeah? So far I don't think so wait wait to
• 15:48
  Speaker 2: pick up every three or four words, right.
• 15:50
  Speaker 4: But she was talking about how.
• 15:53
  Speaker 5: You know, pruning, and I was like, oh, yes, I
• 15:57
  Speaker 5: have a we have a person that's going to be
• 15:59
  Speaker 5: on the show week. You know, we'll talk about some
• 16:01
  Speaker 5: run things. And one of the basic questions I was
• 16:06
  Speaker 5: going to ask is is there a just blatant like,
• 16:11
  Speaker 5: what will happen if you prune your trees at the
• 16:15
  Speaker 5: wrong Like, what is the worst thing that could happen?
• 16:21
  Speaker 5: That would probably be the worst. But honestly, could your
• 16:24
  Speaker 5: pruning cause no.
• 16:26
  Speaker 6: But your pruning could reduce fruit crop following here, right, that's.
• 16:31
  Speaker 4: A big thing, right, That's probably the worst thing is if.
• 16:33
  Speaker 6: You tree, So I think in general you could you
• 16:36
  Speaker 6: could say probably if you prune right after the tree
• 16:43
  Speaker 6: is the fruit's been harvested, you can't go wrong. So
• 16:48
  Speaker 6: as long as you have done doing it right, as
• 16:50
  Speaker 6: long as.
• 16:51
  Speaker 5: The fruit is done, anytime after that up until it
• 16:56
  Speaker 5: buds again, you can't go wrong.
• 16:59
  Speaker 2: Right.
• 17:00
  Speaker 6: Once it's once it sets buds. Any budge you cut off,
• 17:03
  Speaker 6: you're cutting off fruit potential.
• 17:06
  Speaker 5: Right, So basically that's your window that you can't go
• 17:09
  Speaker 5: wrong anytime in the but anytime before that, well.
• 17:13
  Speaker 2: Before that, you're just reducing.
• 17:15
  Speaker 6: Okay, still you could still prune, but but if you
• 17:19
  Speaker 6: summer prune, you can reduce the size to traditional pruning.
• 17:23
  Speaker 2: Was winter pruning right.
• 17:25
  Speaker 5: Right, But winds dorm it January February. That's when you
• 17:29
  Speaker 5: prove it. That's the only time you proved that's the
• 17:31
  Speaker 5: that was the rule. But then you got huge tree.
• 17:34
  Speaker 5: You know, with smaller lots today, it's better do the
• 17:37
  Speaker 5: summer pruning and and keep them in check.
• 17:39
  Speaker 2: You know.
• 17:40
  Speaker 6: I think, uh, Tom Spelman and ed used to say
• 17:44
  Speaker 6: that there's no reason to have a fruit.
• 17:46
  Speaker 2: Tree taller than it or taller than you can almost reach.
• 17:49
  Speaker 5: Yeah, and that's and that's actually uh, you know, one
• 17:53
  Speaker 5: of the things he was going to talk about today
• 17:55
  Speaker 5: was this idea of keeping the fruit tree short. The
• 18:00
  Speaker 5: problem with the industry is they went out and said
• 18:05
  Speaker 5: dwarf and semi dwarf, but it really didn't meet bought
• 18:09
  Speaker 5: it meant right, and so then it created more problems
• 18:11
  Speaker 5: for people because that.
• 18:13
  Speaker 6: Was largetrus, a semi true The problem with citrus was
• 18:19
  Speaker 6: one of the big citrus growers had a tag that
• 18:23
  Speaker 6: sold true dwarf citrus, but they weren't true dwarf. They
• 18:27
  Speaker 6: were semi dwarf. Yeah, and semi dwarf is thirty percent
• 18:32
  Speaker 6: less than a full, full, full tree, which a foot tree.
• 18:38
  Speaker 6: And you're thirty percent less. You still have a twenty
• 18:40
  Speaker 6: foot tree that's.
• 18:41
  Speaker 2: Not a dwarf.
• 18:42
  Speaker 6: Yeah, you're not keeping that in your pot, right, But
• 18:45
  Speaker 6: true dwarf trees do grow on flying dragon fruitstock. And
• 18:49
  Speaker 6: there you're looking at like a yeah, and that's way
• 18:53
  Speaker 6: more management, right, But nobody grows on flying dragon because
• 18:57
  Speaker 6: if you're a citrus grower, you're just is to sell citrus, right,
• 19:02
  Speaker 6: not little sticks? Well not, Yeah, it's gonna take if
• 19:06
  Speaker 6: you can sell ten trees in the time it takes
• 19:08
  Speaker 6: to produce one, yeah, you're just not gonna do it.
• 19:11
  Speaker 2: Yeah.
• 19:12
  Speaker 5: So that that's the trouble is because and that's what
• 19:15
  Speaker 5: people want. They want fast growing up to six feet
• 19:19
  Speaker 5: and that just doesn't work in nature. You know, like
• 19:22
  Speaker 5: it's very difficult.
• 19:24
  Speaker 6: You know, Tanya had suggestion, we're gonna break them here,
• 19:27
  Speaker 6: go ahead. You should be answering in chat.
• 19:32
  Speaker 2: Yeah you know, there you go.
• 19:34
  Speaker 3: H So we're gonna take a break as we continue
• 19:36
  Speaker 3: break for BizTalk Radio. Thank you for joining us, hanging
• 19:38
  Speaker 3: in there. So we're gonna come back. We're going to
• 19:40
  Speaker 3: talk about more of what Ed probably would have talked about.
• 19:43
  Speaker 3: Tiger has some of the questions lined up, so we'll
• 19:46
  Speaker 3: we'll stay on course with the theme.
• 19:48
  Speaker 2: That's okay with you. Jona's mess sound good? Yeah, yeah,
• 19:50
  Speaker 2: we do have that chiming yet beautiful. Thank you win
• 19:53
  Speaker 2: all right, there you go.
• 19:54
  Speaker 3: So if not by phone here in the studio, it's
• 19:56
  Speaker 3: head on Facebook, line back actually messages on Shark Ring.
• 20:11
  Speaker 7: Welcome back to the Garden America Radio Show with Brian,
• 20:14
  Speaker 7: John and Tiger.
• 20:17
  Speaker 3: We are back up and running here on Guarding America.
• 20:19
  Speaker 3: Brian Maine, John Bag Nascar, Tiger, Caela Fox. I guess
• 20:21
  Speaker 3: it is on Facebook answering questions and and taking part
• 20:24
  Speaker 3: in that discussion.
• 20:25
  Speaker 2: Taking over the show. There you go with it, beautiful,
• 20:28
  Speaker 2: make sure we yeah.
• 20:31
  Speaker 6: Well, one of the things that just posted was that
• 20:33
  Speaker 6: apricots and cherries are not pruned in the winter in
• 20:38
  Speaker 6: California because of a.
• 20:41
  Speaker 2: Dive back.
• 20:43
  Speaker 5: Oh, I was going to ask about that, like, because
• 20:45
  Speaker 5: you know, sometimes they say don't brune in the summer
• 20:49
  Speaker 5: because it opens the tree up to bugs or disease,
• 20:53
  Speaker 5: because it's like these wounds during.
• 20:56
  Speaker 4: The growing time.
• 20:57
  Speaker 2: So he's saying for cherries and apricots.
• 21:02
  Speaker 5: That if you do it in the wintertime, you're the
• 21:04
  Speaker 5: tree is more susceptible to these problems though in California.
• 21:07
  Speaker 5: In California. But yeah, but that's because we don't go
• 21:09
  Speaker 5: fully probably dormant. Where other places that go fully dormant.
• 21:15
  Speaker 6: Yeah, And so Veronica's asking when the best time to
• 21:18
  Speaker 6: prune apricots, And my guess would be, like we said,
• 21:23
  Speaker 6: right after after fruiting.
• 21:24
  Speaker 2: But and and that's the experts.
• 21:28
  Speaker 5: And I will say for anybody that hasn't established you know,
• 21:33
  Speaker 5: this is I'm not talking at three, four or five
• 21:35
  Speaker 5: year old apricots here, I'm saying six plus years apricots.
• 21:40
  Speaker 4: There's no shortage of paper. It's like eleven right, you know,
• 21:44
  Speaker 4: So it's it's almost like never a wrong time to prune.
• 21:48
  Speaker 5: Also, because you know, you talked about John, like one
• 21:51
  Speaker 5: of the problems with pruiting the wrong time of year
• 21:53
  Speaker 5: is you get less production, right, or apricots. You're having
• 21:57
  Speaker 5: two hundred apricots versus one hundred fifty is uh, you
• 22:02
  Speaker 5: know not. I don't think he's going to break anybody
• 22:04
  Speaker 5: unless you're an apricot orchard grower person.
• 22:07
  Speaker 2: Yeah, you know.
• 22:08
  Speaker 6: And I remember I forget now if was tom or Red,
• 22:12
  Speaker 6: but I remember them somebody, I think in a bock
• 22:18
  Speaker 6: they were giving somewhere, said well, if you've broom back
• 22:21
  Speaker 6: your trees, you're going to be reducing fruit.
• 22:23
  Speaker 2: Yah.
• 22:24
  Speaker 6: And and one of them said, how many Santa Rosa
• 22:28
  Speaker 6: plums can you eat it a week? Because they're they're
• 22:33
  Speaker 6: gigantic crops and you know they just brought on the ground.
• 22:36
  Speaker 5: Right well, and that one of the one of the
• 22:38
  Speaker 5: issues with some of the stone fruit varieties is that
• 22:41
  Speaker 5: they do come all on it once. So like you're saying,
• 22:45
  Speaker 5: you got Santa Rosa plump, you have a window of
• 22:48
  Speaker 5: Santa Rosa plums to eat all of them because unlike
• 22:51
  Speaker 5: unlike a like on my orange tree, I love it
• 22:54
  Speaker 5: because by the time that it's actually ready to be eaten,
• 22:58
  Speaker 5: and then by the time that it uh is stopped
• 23:03
  Speaker 5: brooding and is done, it's a large window so I
• 23:07
  Speaker 5: can eat oranges over a long period.
• 23:10
  Speaker 2: Is it just stay on the tree.
• 23:11
  Speaker 5: Yeah, you know, they're not like falling off and rotting
• 23:14
  Speaker 5: too much and I'm losing all them all.
• 23:15
  Speaker 6: That's nice thing about avocados.
• 23:17
  Speaker 4: To they just stay on the tree.
• 23:19
  Speaker 5: Yeah, they might get a little bigger, a little more
• 23:20
  Speaker 5: watery and flavor, but they're not they're not falling off.
• 23:24
  Speaker 3: Okay, John, John that they had a cramp in my
• 23:28
  Speaker 3: in your thumb hand. Yeah, your thumb was stuck to
• 23:30
  Speaker 3: the palm of your hand. Yeah, bizarre, just bizarre. I
• 23:35
  Speaker 3: thought I thought you had that. What was that issue?
• 23:37
  Speaker 3: You said, Yeah, trigger finger. We were talking about this
• 23:41
  Speaker 3: is trigger thumb. I don't remember saying that.
• 23:43
  Speaker 4: What is the thumb not a finger?
• 23:46
  Speaker 2: You don't remember you're showed us that before. I think
• 23:48
  Speaker 2: you should.
• 23:48
  Speaker 4: That's the third time you showed About.
• 23:49
  Speaker 2: Three weeks ago we talked about having trigger.
• 23:54
  Speaker 4: About its finger.
• 23:55
  Speaker 6: That was saying that commercial cherries and apricots are being
• 23:59
  Speaker 6: pruned right now in California. Oh, commercially.
• 24:02
  Speaker 5: Okay, so you just like you said, they're done fruit.
• 24:05
  Speaker 5: They're probably all been harvested.
• 24:07
  Speaker 6: Yeah, you know, I was going to ask ed, since uh,
• 24:12
  Speaker 6: I can't go into the chat here, but I wanted
• 24:16
  Speaker 6: to ask. I'm planning blueberries, and Ed at one time,
• 24:21
  Speaker 6: I think planted every known southern high bush blueberry variety
• 24:26
  Speaker 6: in the world, and he was growing them in containers.
• 24:28
  Speaker 6: But I'm going to put them in the ground. And
• 24:31
  Speaker 6: I planted too in the name Oh Emerald, I think
• 24:35
  Speaker 6: is Emerald, the large fruited one.
• 24:37
  Speaker 4: I think so.
• 24:38
  Speaker 6: Yeah, I planted two of those, but I was going
• 24:40
  Speaker 6: to ask ed some other ones that he would recommend,
• 24:43
  Speaker 6: because I wasn't going to plan all one type. But
• 24:45
  Speaker 6: then I started thinking about Santa Rosa and.
• 24:48
  Speaker 4: Having them all right one time.
• 24:50
  Speaker 2: Yeah.
• 24:50
  Speaker 6: And so with blueberries, you know, I think they're going
• 24:53
  Speaker 6: to be different ripening, but really don't want anything.
• 24:56
  Speaker 5: Small small fruit. Yeah, you only want law bear larger berries. Yeah,
• 25:02
  Speaker 5: you have to cut them.
• 25:02
  Speaker 6: I think there was one called yeah and take pieces
• 25:06
  Speaker 6: of the beer, put them on an apple peeler exactly,
• 25:10
  Speaker 6: which thanks to Amazon, we now have at our house.
• 25:13
  Speaker 2: That's what I've had an apple feeler for about ten years.
• 25:17
  Speaker 4: I think I've used it. Janine loves kitchen gadgets.
• 25:21
  Speaker 3: Yeah, that's what I'm thinking, because Dana is always in
• 25:23
  Speaker 3: there cutting up apples. Something she would use or put
• 25:26
  Speaker 3: it in the director of using it once and forget
• 25:28
  Speaker 3: about you.
• 25:29
  Speaker 5: Put it in because because you have to like mount
• 25:31
  Speaker 5: it to your like counter, then you got to put
• 25:36
  Speaker 5: it into the apple thing and then it for it.
• 25:39
  Speaker 3: If I understand you correctly, and I think I do,
• 25:42
  Speaker 3: it's better just to get a knife out and or
• 25:45
  Speaker 3: eat it quicker. But basically what you're saying, just get
• 25:48
  Speaker 3: a knife out and cut it out. Otherwise it's a
• 25:50
  Speaker 3: whole process.
• 25:51
  Speaker 5: What would what would be the point of removing an
• 25:53
  Speaker 5: apple skin on any cooking level?
• 25:55
  Speaker 4: Like do you just not cook with apple skin and eyes? Things?
• 25:59
  Speaker 7: Like?
• 26:00
  Speaker 4: Isn't that why you would remove the skin of an.
• 26:02
  Speaker 2: Apple for making a pie? Right?
• 26:05
  Speaker 5: Yeah, so if you're a baker, if you're a pie person,
• 26:08
  Speaker 5: you would want an apple. That makes perfect sense.
• 26:11
  Speaker 6: Do you know it's been about twenty years since I've
• 26:14
  Speaker 6: eaten an apple on just spit into one and eating it.
• 26:19
  Speaker 4: Why?
• 26:19
  Speaker 2: Why?
• 26:20
  Speaker 6: Because when I eat a lot of apples, but I
• 26:23
  Speaker 6: cut them in half and then scoop out the seeds
• 26:26
  Speaker 6: and the stem in the bottom, and then I got
• 26:29
  Speaker 6: two halves and I just eat them. I don't have
• 26:31
  Speaker 6: anything to throw away that way.
• 26:34
  Speaker 4: But you don't need the skin.
• 26:35
  Speaker 2: Yeah, I eat the skin.
• 26:36
  Speaker 5: Oh okay, No, I just cut it in half and
• 26:38
  Speaker 5: scoop out the seeds, gotcha, No, it makes perfect sent
• 26:41
  Speaker 5: Yeah okay, but if you said you didn't need the skin.
• 26:44
  Speaker 2: No, no, no.
• 26:45
  Speaker 6: If you bite into it, you've got a core left over.
• 26:48
  Speaker 2: And what do you do with the core?
• 26:49
  Speaker 4: Throw it?
• 26:50
  Speaker 2: Yeah? You can throw it outside because I like to prepare.
• 26:54
  Speaker 6: I don't like to have things like that hanging over.
• 26:57
  Speaker 6: Now I'm going to have to think about what I
• 26:59
  Speaker 6: do with the or do I throw it out the window?
• 27:02
  Speaker 2: Do I? You know, the term rotten to the core
• 27:05
  Speaker 2: came from apples.
• 27:06
  Speaker 4: But now you've just now you've just soiled a knife, right.
• 27:12
  Speaker 6: Yeah, but I'm doing it at the sink. So then
• 27:14
  Speaker 6: I washed the knife immediately.
• 27:16
  Speaker 4: And see, but if you didn't do that, you wouldn't
• 27:17
  Speaker 4: have to wash anything.
• 27:18
  Speaker 6: You would just have a cord to throw to wash
• 27:22
  Speaker 6: your hands. You got juice, apple juice all over your hands.
• 27:27
  Speaker 2: I don't know what you know what this this should be?
• 27:31
  Speaker 5: This would be a funny spot where we talked to
• 27:34
  Speaker 5: our listeners. And because everybody does not their habits eat
• 27:38
  Speaker 5: things differently, right, like you know a pomegranate. You know,
• 27:41
  Speaker 5: you got to cut it open and you have the seeds.
• 27:43
  Speaker 5: There's people and we you know. And then there was
• 27:45
  Speaker 5: those pineapples huge fad for a while on TikTok where
• 27:48
  Speaker 5: there was like peeling. Remember the videos of people peeling
• 27:52
  Speaker 5: the skin.
• 27:52
  Speaker 4: Off of pineapples. Did you ever see that?
• 27:56
  Speaker 5: I may have there's like a pink pineapple and supposedly
• 27:59
  Speaker 5: it's a little easier to peel. And people were thinking like, oh,
• 28:02
  Speaker 5: you can do this with any pineapple, and no it
• 28:05
  Speaker 5: was a one specific pineapple, right, but they were like
• 28:08
  Speaker 5: blown away that they thought this is just how everybody
• 28:13
  Speaker 5: eats a pineapple. You know what I want to know
• 28:16
  Speaker 5: how to properly eat because I love them, but I
• 28:21
  Speaker 5: do not like the fruit is mango, meaning I love mango,
• 28:27
  Speaker 5: but they're a very difficult fruit too because you have
• 28:31
  Speaker 5: to skin it. You don't get to eat the mango
• 28:33
  Speaker 5: skin like you do an apple. Right, really, I don't
• 28:36
  Speaker 5: eat the mango skin. Do you eat the mango skin?
• 28:39
  Speaker 2: I don't. I don't think so.
• 28:41
  Speaker 6: And the onest thing about mangos, though, is that there's
• 28:44
  Speaker 6: fiberless mangos.
• 28:46
  Speaker 2: Those are the best because.
• 28:47
  Speaker 4: Maybe that's what it is the ones with fiber.
• 28:51
  Speaker 2: To the pit.
• 28:52
  Speaker 4: I feel like I'm losing some of my fruit that
• 28:55
  Speaker 4: I want onto that pit.
• 28:56
  Speaker 5: Yeah, you are like an avocado is beautiful, right you
• 29:00
  Speaker 5: you cut it in half, take your knight, hit the
• 29:02
  Speaker 5: pit with it, you pull the pit out.
• 29:04
  Speaker 4: Now you got these two beautiful has. I wish mangoes
• 29:06
  Speaker 4: were like, yeah, so are there mngos like that?
• 29:09
  Speaker 2: Yeah? You want to get fiber? Fiber is yeah.
• 29:13
  Speaker 6: And if you want to plant a mango, now it's
• 29:15
  Speaker 6: a good time to plant one. And you can get
• 29:18
  Speaker 6: them from Top Tropicals nursery in Florida and Tatiana. Yeah, Tatiana.
• 29:25
  Speaker 6: You know her last name, right, Babushka Anderson Smith.
• 29:34
  Speaker 2: So much for the exotic name, right. She is Russian though, Yeah? Yeah?
• 29:41
  Speaker 6: Who was also Russian?
• 29:43
  Speaker 2: Oh? No way really? Yeah? Uh so can you count
• 29:47
  Speaker 2: in Russian? John?
• 29:49
  Speaker 7: No?
• 29:49
  Speaker 3: Can you?
• 29:51
  Speaker 2: Yeah? There's my answer. Oh we John, We've got about
• 29:57
  Speaker 2: about a minute.
• 29:58
  Speaker 6: Okay, uh back quick to the blueberry. We were talking about.
• 30:03
  Speaker 6: Ed mentioned two that I was thinking about, and I'm
• 30:06
  Speaker 6: glad he brought him up. Tiger Misty, which I mentioned,
• 30:11
  Speaker 6: and South Moon. I think south Moon is another large one.
• 30:15
  Speaker 6: And those are he said those are great for containers. Oh,
• 30:20
  Speaker 6: I don't know where where you would get blueberries this
• 30:25
  Speaker 6: time of year. I know Dave Wilson Nursery puts them
• 30:28
  Speaker 6: out in the in the spring. I don't know if
• 30:31
  Speaker 6: they're available all year from them.
• 30:33
  Speaker 3: Okay, break time for our friends on Bistok Radio. Doosty
• 30:36
  Speaker 3: with this as we continue. One more segment for those
• 30:38
  Speaker 3: on Bistok Radio at least in terms of hour one
• 30:41
  Speaker 3: top of the hour news, but Facebook Live for that
• 30:44
  Speaker 3: on board Facebook Live.
• 30:45
  Speaker 2: I'm going to keep on rolling, so a.
• 30:47
  Speaker 3: Quick breaking Facebook Live a bit longer on Bistock Radio.
• 30:50
  Speaker 3: Stay with US Guard America, John Magnasco tack at pelopox time,
• 30:53
  Speaker 3: Blyan Maine back after the wonderful method is a big.
• 30:56
  Speaker 2: Thanks to Fertile More Majorspontra year to Starden America.
• 31:16
  Speaker 7: Welcome back to the Garden America Radio Show with Brian
• 31:19
  Speaker 7: John and Tiger.
• 31:21
  Speaker 3: Half from the break on bis Talk Radio Facebook Live
• 31:25
  Speaker 3: right here. Great questions, great comments, glad and is involved.
• 31:28
  Speaker 3: And I guess that Tiger during the break found out
• 31:31
  Speaker 3: a way to actually utilize your apple peeler more than just.
• 31:34
  Speaker 4: Making pine making apple sauce.
• 31:36
  Speaker 2: Apple sauce yeah.
• 31:38
  Speaker 6: A lot of our listeners said that they used their
• 31:40
  Speaker 6: Apple peelers, so good for them.
• 31:43
  Speaker 2: We're power to Yeah.
• 31:44
  Speaker 6: I had breakfast with some guys yesterday and and topic
• 31:51
  Speaker 6: of I'm way too critical. I know you don't believe that, Brian,
• 31:55
  Speaker 6: but you critical. But I I have to admit I
• 32:01
  Speaker 6: was a little bit, you know, thinking why did we
• 32:05
  Speaker 6: need an apple peeler? So just kind of joking I
• 32:09
  Speaker 6: brought up I said, you know what, now we have
• 32:11
  Speaker 6: an apple peeler at our house. And and I'm thinking,
• 32:16
  Speaker 6: you know, all the guys are going to agree. You
• 32:17
  Speaker 6: know that our wives are buying too many gadgets. They're
• 32:20
  Speaker 6: buying things on Amazon all the time. One of the
• 32:24
  Speaker 6: guys goes, oh, I got one of those. I said,
• 32:28
  Speaker 6: I said, yeah, I said, I never know when something's
• 32:30
  Speaker 6: going to show up on Amazon. He goes, I get
• 32:32
  Speaker 6: a couple of packages the day I buy everything at Amazon.
• 32:35
  Speaker 2: He he loves it.
• 32:37
  Speaker 6: I said, and you got an apple peeler? He goes, yeah,
• 32:39
  Speaker 6: five six years ago. And I said, do you ever
• 32:42
  Speaker 6: use it now? I haven't opened the box show away,
• 32:46
  Speaker 6: So I guess guys can be addicted to Amazon.
• 32:50
  Speaker 2: Also, well, I like it.
• 32:52
  Speaker 3: There's this certain cliff bar that it was used to
• 32:55
  Speaker 3: be available, and all of a sudden after you know,
• 33:00
  Speaker 3: they don't stock it anymore, and no reason given. They
• 33:03
  Speaker 3: go to Amazon. There it is here and in fact,
• 33:07
  Speaker 3: instead of buying one box, I buy a case.
• 33:11
  Speaker 4: Okay, let me go to the top. So this was
• 33:14
  Speaker 4: a good point.
• 33:15
  Speaker 5: Joyce wrote, I am going to plant some fruiture dug
• 33:19
  Speaker 5: holes extra deep because the soil needs that soil takes
• 33:22
  Speaker 5: forever to What should I add to help drain it?
• 33:26
  Speaker 5: D's answer, do all raised beds at least twelve inches hot,
• 33:31
  Speaker 5: put native soil in the raised bed, and plant directly
• 33:34
  Speaker 5: into the raised bed.
• 33:36
  Speaker 2: So basically, there's your runoff and there's your Yeah.
• 33:39
  Speaker 5: So basically I think what he's saying is, if you
• 33:41
  Speaker 5: were to go to a lumber store and they sell
• 33:45
  Speaker 5: twelve by two boards twelve by two, so it's twelve
• 33:50
  Speaker 5: inches twelve two by twelve, thank you, yes.
• 33:54
  Speaker 4: Two by twelve.
• 33:56
  Speaker 5: And I mean if you were to do a buy,
• 33:58
  Speaker 5: if you were to buy like two eight foot towards,
• 34:01
  Speaker 5: you can do a four foot box around where you're
• 34:04
  Speaker 5: putting your tree, which I think would be a good size.
• 34:07
  Speaker 5: And you know, all you have to do is connect
• 34:10
  Speaker 5: those four to make the square, and then what Ed
• 34:12
  Speaker 5: is saying is fill it up with native soil, or
• 34:15
  Speaker 5: you can amend it and then plant your trees in there.
• 34:18
  Speaker 5: And then the first twelve inches are going to be
• 34:20
  Speaker 5: obviously very well lose soil. Then when you dig past
• 34:24
  Speaker 5: that twelve inches, you just probably get a good I mean,
• 34:26
  Speaker 5: even John where he lives.
• 34:28
  Speaker 6: But if you're using native soil, you don't have to
• 34:30
  Speaker 6: worry about a difference between the soil players.
• 34:34
  Speaker 2: Right.
• 34:34
  Speaker 5: But you know what I'm getting at is like even
• 34:36
  Speaker 5: the first couple inches of your soil is still decent.
• 34:40
  Speaker 5: It's not until you dig down one three to four
• 34:42
  Speaker 5: inches before you start really hitting some of the.
• 34:45
  Speaker 2: One to two inches. Yeah, so you're.
• 34:48
  Speaker 4: Getting a good over a foot.
• 34:50
  Speaker 2: You know.
• 34:50
  Speaker 5: If you're planting a tree, then you get that, and
• 34:53
  Speaker 5: then after that the roots can kind of work their
• 34:55
  Speaker 5: own way into the soil.
• 34:58
  Speaker 6: So but if you have a heavy soil and you
• 35:00
  Speaker 6: dig a deep pole, all you did was make a
• 35:03
  Speaker 6: deep swimming pool. Yes, and the water doesn't really And
• 35:08
  Speaker 6: that's why you'd want to backfill with native soil. You know,
• 35:11
  Speaker 6: don't want to backfill with a loose soil.
• 35:15
  Speaker 2: But I don't know.
• 35:16
  Speaker 6: I can see as point in yours. Also, if you
• 35:19
  Speaker 6: want to amend it just a little by adding a
• 35:21
  Speaker 6: little organic material, that would be good. But the beds
• 35:26
  Speaker 6: that you made for me, I filled with a well,
• 35:30
  Speaker 6: what was supposed to be a fifty to fifty.
• 35:32
  Speaker 4: Mix, like a top soil compost.
• 35:35
  Speaker 6: Yeah, and it was like one of the biggest mistakes
• 35:37
  Speaker 6: I ever made.
• 35:38
  Speaker 4: Too much.
• 35:39
  Speaker 6: It just stay No, it stays too well all the time.
• 35:42
  Speaker 2: It just does not drink.
• 35:44
  Speaker 6: So plants are kind of suffering in there. So on
• 35:47
  Speaker 6: the new ones, I'm gonna use a different type soil.
• 35:50
  Speaker 5: And then and then the other thing too, is understand
• 35:53
  Speaker 5: that whenever you're talking about a word draining soils, you
• 35:58
  Speaker 5: need to protect the the base of the plant. That's
• 36:01
  Speaker 5: why we're talking this this only that you need this
• 36:04
  Speaker 5: twelve inches because you know when people dig a hole
• 36:07
  Speaker 5: and then like what John said, it's in a swimming
• 36:09
  Speaker 5: pool right in your base.
• 36:10
  Speaker 4: Your The bottom roots are not the problem as far
• 36:13
  Speaker 4: as rotting out.
• 36:14
  Speaker 5: It's that it's that four root system that rots out
• 36:19
  Speaker 5: the worst and which is going to kill the tree.
• 36:21
  Speaker 4: So if you raise that up twelve inches, like what
• 36:23
  Speaker 4: adds descriptioned, you should be good to go.
• 36:26
  Speaker 6: You're talking about the craft there.
• 36:27
  Speaker 4: Yeah.
• 36:28
  Speaker 6: Yeah, our buddy has Tom Tiger says that right now
• 36:35
  Speaker 6: in Pakistan it's they have a lot of humidity. Yeah,
• 36:39
  Speaker 6: so he said, that's uh the best time to graft mangles.
• 36:45
  Speaker 2: Okay, yeah, Blessure sneezing again, what's going on out there?
• 36:56
  Speaker 6: Ed also mentioned by the way back to the apple
• 36:58
  Speaker 6: comments that he's never old an apple because that's where
• 37:01
  Speaker 6: all the.
• 37:02
  Speaker 2: Nutrients, where all the nutrients and a lot of fruit is. Yeah.
• 37:07
  Speaker 6: Now, back in Rachel Carson's era, people peeled apple cut
• 37:14
  Speaker 6: are peeled apples because that's also where all the pesticides
• 37:17
  Speaker 6: were was in the skin.
• 37:19
  Speaker 5: Okay, the dirty the dirty dozen or whatever. All the
• 37:23
  Speaker 5: fruit that was sprayed heavily, like strawberries and apples.
• 37:27
  Speaker 2: It was all the fruit that was sprayed heavily.
• 37:28
  Speaker 4: And people ate the.
• 37:29
  Speaker 3: Skins and vegetables too, I think for in the dirty
• 37:32
  Speaker 3: like celery. You know, would you say the average person
• 37:34
  Speaker 3: now getting back to like what time of year do
• 37:39
  Speaker 3: we get blueberries? What time of the year do we
• 37:40
  Speaker 3: get oranges, lime, mangos?
• 37:42
  Speaker 2: Okay? Pretty much? Now you go to the store, it's
• 37:44
  Speaker 2: year round. Yeah, but that's because.
• 37:47
  Speaker 3: There's they're still able to sell with what these fruit
• 37:50
  Speaker 3: farms out of season and they never taste is good.
• 37:54
  Speaker 2: People don't even know really what season it is.
• 37:56
  Speaker 5: World trade, you know, you know what's ripening in Argentina
• 38:01
  Speaker 5: is not ripening here. So it gives us that ability
• 38:05
  Speaker 5: to have fruit out of season.
• 38:08
  Speaker 3: You're around, which would be out of season to here,
• 38:10
  Speaker 3: but in seasons someplace else or it's export.
• 38:13
  Speaker 6: Probably not much ripening in Argentina since it's winter.
• 38:17
  Speaker 3: Yeah, but you know, right, But it's interesting. There used
• 38:20
  Speaker 3: to be a time when no, you not, it's not
• 38:21
  Speaker 3: the time of the season yet, gotta wait six months.
• 38:24
  Speaker 3: Now it's like, yeah, when do you want it? And
• 38:25
  Speaker 3: how much do you want?
• 38:26
  Speaker 2: Well?
• 38:26
  Speaker 5: And then the other thing that blows me away is
• 38:28
  Speaker 5: you know John mentioned this last show about roses, how
• 38:32
  Speaker 5: all the roses were grown here in California, and yet
• 38:36
  Speaker 5: you know, they were never released to the the East
• 38:40
  Speaker 5: coast until springtime, you know Mother's Day. So here it
• 38:44
  Speaker 5: is they're digging up these fields in what November November, right,
• 38:48
  Speaker 5: and then they put all these roses into big refrigerators for.
• 38:54
  Speaker 2: Four months or more.
• 38:57
  Speaker 5: And then they go and ship them to baggies that's
• 39:00
  Speaker 5: what they do with fruit too though. You know, they
• 39:02
  Speaker 5: harvest the fruit, they throw it into big storage areas
• 39:06
  Speaker 5: and then they begin to release them.
• 39:08
  Speaker 2: You know. And it's break time already.
• 39:10
  Speaker 4: Well did we skip a break now?
• 39:13
  Speaker 2: It just was a little bumpy ride there getting off
• 39:15
  Speaker 2: by the runaway.
• 39:16
  Speaker 3: Okay, So I got to take a break for top
• 39:17
  Speaker 3: of the hour news for Bistok Radio, and we'll be
• 39:20
  Speaker 3: back a bit sooner for Facebook Live doo stag with
• 39:22
  Speaker 3: us hopefully Bisktok Radio.
• 39:24
  Speaker 2: You can catch our number two.
• 39:25
  Speaker 3: This is Garden America on your weekend for whenever you're listening,
• 39:28
  Speaker 3: we are Garden America. We are back for our two
• 39:55
  Speaker 3: if you are tuned in on Bistok Radio Facebook Live.
• 39:59
  Speaker 3: Doesn't matter, John, keep on rolling back, quicker, faster, break
• 40:03
  Speaker 3: and better ways to grow your fruit.
• 40:06
  Speaker 6: I really want to thank Ed for he's Yeah, he's
• 40:10
  Speaker 6: such a nice guy.
• 40:11
  Speaker 3: He's a great and he can answer multiple questions with
• 40:14
  Speaker 3: multiple people, right, you know, so thank you Ed. Is
• 40:17
  Speaker 3: there any way that we're going to get him an
• 40:18
  Speaker 3: apple peeler? He could host the Garden America podcast and
• 40:22
  Speaker 3: we could be guessed.
• 40:23
  Speaker 2: Yeah we can.
• 40:25
  Speaker 3: We can log onto Facebook ourselves and answer questions.
• 40:28
  Speaker 6: Hey, this is something impressive to me. When you think
• 40:32
  Speaker 6: of grafting roses or fruit trees or anything like that,
• 40:37
  Speaker 6: what percentage success rate do you have? I know that
• 40:41
  Speaker 6: when I try grafting roses, saying for Tuniana rootstock, you know,
• 40:47
  Speaker 6: fifty percent would be huge for me.
• 40:49
  Speaker 4: For you, yeah, what about for a production company, maybe it.
• 40:55
  Speaker 6: Might be like seventy eighty percent, but still.
• 40:58
  Speaker 4: Yeah, you know there's always a risk a loss.
• 41:01
  Speaker 6: But what would you think the percent rate would be
• 41:04
  Speaker 6: on grafting mangoes?
• 41:07
  Speaker 2: Do you know the answer to this?
• 41:08
  Speaker 6: I do because someone just has Tom just let me know.
• 41:12
  Speaker 2: Is success right?
• 41:13
  Speaker 4: Well, I mean in a humid environment.
• 41:16
  Speaker 6: Yeah, and suppose you're good at yeah, good at it?
• 41:21
  Speaker 6: Pretty close?
• 41:22
  Speaker 2: Yeah.
• 41:22
  Speaker 6: Has Tom said that he grafted five hundred mangoes kinis
• 41:26
  Speaker 6: nursery and had over ninety five percent.
• 41:32
  Speaker 2: Good for you, I say ninety because that was my sing. Well,
• 41:37
  Speaker 2: you didn't do five hundred. I didn't five Yeah.
• 41:40
  Speaker 5: Exactly, you know, but that is the beauty of in
• 41:45
  Speaker 5: a humid environment, right, like when we were in Costa
• 41:48
  Speaker 5: Rica and things just drop on the ground and grow
• 41:53
  Speaker 5: because it's just damp and got good nutrients.
• 41:56
  Speaker 6: Yeah, people in Florida, Right, they just stick something the
• 42:00
  Speaker 6: crown and.
• 42:01
  Speaker 5: Yeah, like I I really love seeing, you know, the
• 42:04
  Speaker 5: the visuals of these barms. And they just take sticks
• 42:09
  Speaker 5: to make like their fence, the wire fence, and then
• 42:12
  Speaker 5: their stick turns into a tree because it's just a
• 42:16
  Speaker 5: stick they took and then it is rooting up and
• 42:19
  Speaker 5: I'm like that is that is amazing.
• 42:21
  Speaker 4: It's just that nice humid environment.
• 42:24
  Speaker 6: It depends on what you make your fence post out
• 42:26
  Speaker 6: of that. If it's lodgepole pine, probably not. But if
• 42:31
  Speaker 6: it's willow, yeah right away.
• 42:35
  Speaker 4: Or in a what was it in Costa Rica?
• 42:36
  Speaker 2: What do they have teak? Right?
• 42:38
  Speaker 5: Have all those teak forests all over and they have
• 42:41
  Speaker 5: to keep them for years and years years and then
• 42:43
  Speaker 5: they go through a harvestm So what about quark there's
• 42:48
  Speaker 5: a Portugal have you have you ever like seen a
• 42:53
  Speaker 5: large cork orchard really neat?
• 42:56
  Speaker 2: Yeah? Right, but does ensure and have a cork tree.
• 42:59
  Speaker 6: That's that's why they bought their home right out by
• 43:02
  Speaker 6: the driveway as you drove in, right, Yeah, their home
• 43:04
  Speaker 6: and Benita Bruce wanted to buy the house because it
• 43:08
  Speaker 6: had a corporate tree.
• 43:10
  Speaker 4: It was established.
• 43:11
  Speaker 6: Yeah, yeah, exactly I think they had a branch that
• 43:14
  Speaker 6: came over the driveway, right.
• 43:16
  Speaker 4: They harvest it? No, no, now you make your money
• 43:21
  Speaker 4: back right there.
• 43:22
  Speaker 6: Well, they had another twenty years ago before before they
• 43:25
  Speaker 6: could harvest.
• 43:26
  Speaker 2: Hey.
• 43:28
  Speaker 6: You know, back to percent take on drafting fruit trees.
• 43:34
  Speaker 2: Ed mentioned that.
• 43:37
  Speaker 6: That per simmons are really expensive because the take is
• 43:44
  Speaker 6: just above fifty. I'm drafting per simmons.
• 43:49
  Speaker 4: Even on a production lost.
• 43:50
  Speaker 2: Yeah, that's that. It is not a production Yeah, that's rough. Yeah. Yeah.
• 43:57
  Speaker 5: And you know, back to kind of like what you
• 43:59
  Speaker 5: mentioned regarding the flying dragon. Rootstock is the other thing
• 44:04
  Speaker 5: that people it's just a slow growth. Whenever you're whenever
• 44:07
  Speaker 5: you have something that has that slow growth, you have
• 44:10
  Speaker 5: so much time invested into it. That's going to make
• 44:13
  Speaker 5: the price of whatever it is just that much more
• 44:15
  Speaker 5: expensive because.
• 44:17
  Speaker 6: You know you and probably would never want to have
• 44:20
  Speaker 6: a commercial nursery flying dragon.
• 44:24
  Speaker 5: I would think that, I mean, unless you just had
• 44:26
  Speaker 5: all the time in the world and did any money.
• 44:29
  Speaker 6: Save a lot of ladders. Have you ever seen a
• 44:35
  Speaker 6: flying dragon tree?
• 44:37
  Speaker 2: Tree? Nod? You said tree?
• 44:39
  Speaker 6: Yeah, or in your case, Brian, a flying dragon, flying dragon.
• 44:46
  Speaker 4: Driving on the way down here.
• 44:49
  Speaker 6: The yeah, university or Michigan State University where I graduated from,
• 44:56
  Speaker 6: they had a garden about chemistry.
• 45:00
  Speaker 4: Flying Dragon.
• 45:02
  Speaker 6: There was a a garden out there that had a
• 45:06
  Speaker 6: citrus growing in it in Michigan State's in East Lansing, Michigan.
• 45:12
  Speaker 6: You know, with temperatures fifteen to twenty below zero in
• 45:16
  Speaker 6: the winter. Yeah, in a citrus group there, and it
• 45:20
  Speaker 6: was it was a flying dragon rootstock.
• 45:24
  Speaker 4: That it was a flying dragon citrus or just the rootstock.
• 45:28
  Speaker 6: You know, they enable anything that was on the citrus
• 45:31
  Speaker 6: would have died immediately, but the rootstock, that's how hardy
• 45:35
  Speaker 6: it was.
• 45:36
  Speaker 4: Is in what does a flying dragon citrus? What is
• 45:41
  Speaker 4: it lemon and orange?
• 45:43
  Speaker 6: Is that it might be like a wild orange orange
• 45:46
  Speaker 6: that kind of look, but it has a zigzag, very thorny.
• 45:53
  Speaker 2: Growth habit.
• 45:54
  Speaker 6: Yeah, so it looks cool, but I can I guess
• 45:58
  Speaker 6: that's another problem when it comes to ground and Edward
• 46:00
  Speaker 6: know that because of the thorns, might be harder to
• 46:04
  Speaker 6: graft than other citrus. I'm not sure. I've never grabbed,
• 46:08
  Speaker 6: so I don't know, but you.
• 46:12
  Speaker 5: Think it's some kind of wild range and that's us.
• 46:16
  Speaker 5: They use it as a hedge plant sometimes in jails. Well,
• 46:22
  Speaker 5: they don't use it, don't use it in That was
• 46:25
  Speaker 5: the only citrus I've ever seen in Michigan. If you
• 46:28
  Speaker 5: have you ever see a house surrounded by flying dragon shrubs,
• 46:34
  Speaker 5: stay away. There's stuff happening there that you know, you
• 46:39
  Speaker 5: don't want to be a part of. They want to
• 46:42
  Speaker 5: keep people out because you know, oranges and lemons and
• 46:51
  Speaker 5: those when you see the real the real oranges, the
• 46:55
  Speaker 5: real lemons, you know, not that Washington navel and the
• 46:58
  Speaker 5: Eureka lemon liked there.
• 47:01
  Speaker 2: You mean a species?
• 47:02
  Speaker 4: Yeah, oh yeah, they're intense bushes and they're wild.
• 47:06
  Speaker 2: They are they really are.
• 47:08
  Speaker 4: It's really intense.
• 47:10
  Speaker 2: Yeah, we aren't finger limes.
• 47:12
  Speaker 6: Uh closer to original species than some other sufies, I think, so, yeah, yeah,
• 47:18
  Speaker 6: I think it might even be a different genus.
• 47:22
  Speaker 5: But you know, but you see it when it grows,
• 47:25
  Speaker 5: right like you see that. That's a that's another thing
• 47:28
  Speaker 5: with real thorny stems. I have a really nice finger
• 47:32
  Speaker 5: line right now. It I think I got it from
• 47:36
  Speaker 5: Dave Wilson Nursery.
• 47:38
  Speaker 2: Is there.
• 47:40
  Speaker 6: There was ta Dave Wilson Nursery because I don't know
• 47:44
  Speaker 6: if they do citrus, but it was a.
• 47:49
  Speaker 2: Four winds oh yeah.
• 47:50
  Speaker 4: Four yeah, four seasons.
• 47:53
  Speaker 2: I thought it was Winds.
• 47:56
  Speaker 4: I see the label in my head and I don't.
• 47:59
  Speaker 2: Even know if you can.
• 48:00
  Speaker 6: Can you order citrus online now? I mean there were
• 48:05
  Speaker 6: so many, so many restrictions on sistrus. So you live
• 48:09
  Speaker 6: on the other side of the street, We can't deliver
• 48:11
  Speaker 6: like that Seinfeld with the no with the Chinese, that's right, Yeah,
• 48:17
  Speaker 6: you can't deliver. Yeah, you're across the street. She gave
• 48:20
  Speaker 6: a dress and wanted to pick up a door. Yeah, blacklisted.
• 48:27
  Speaker 4: But finger finger lines, like there's is there a black
• 48:31
  Speaker 4: one and a green one or is it peak? I
• 48:34
  Speaker 4: can't remember. There's there's a couple of varieties and well.
• 48:38
  Speaker 6: The big thing on and I think most of the
• 48:40
  Speaker 6: work is done in Australia where they're native. I think
• 48:44
  Speaker 6: their native who knows, they could be from Asia somewhere,
• 48:47
  Speaker 6: but anyway, in Australia, they were doing a lot of
• 48:49
  Speaker 6: breeding and they were looking for different colors. Yeah on
• 48:53
  Speaker 6: the finger line, so they had you know, red and
• 48:56
  Speaker 6: yellow and green and and finger limes just really intrigued me.
• 49:02
  Speaker 6: They're great for using and cooking. They're like like uh
• 49:06
  Speaker 6: sour tappyoka ball.
• 49:08
  Speaker 5: Yes, yeah, like good tasting caviar yeah, Caviar, Yes, do
• 49:14
  Speaker 5: you like it? No, even good Cavio.
• 49:17
  Speaker 2: Did you put it on a cracker and all that?
• 49:19
  Speaker 4: Yeah, even good Get.
• 49:20
  Speaker 5: I'm just hey, I'm not knocking people that like Cavia
• 49:23
  Speaker 5: by all means. Some people like beef tartar.
• 49:26
  Speaker 6: Who was a dollar fifty pounds?
• 49:28
  Speaker 2: I wouldn't.
• 49:30
  Speaker 4: My daughter loves beef tartar. You know what that like.
• 49:34
  Speaker 4: It's it's beef pudding like basic, like it's a spread.
• 49:39
  Speaker 2: Right, Yeah, she like bedroomite.
• 49:43
  Speaker 4: Maybe she's got an interesting palate.
• 49:45
  Speaker 3: We have to take a break. I want to hear
• 49:47
  Speaker 3: more about her palate after the break for Bistock Radio
• 49:50
  Speaker 3: guard in America. YouTube, Yes, indeed, Facebook Live and of
• 49:54
  Speaker 3: course Bistock Radio back after the messag.
• 50:52
  Speaker 2: Hey, I want to roll here.
• 50:54
  Speaker 3: Big thank you Ed Liba. Who is that in a
• 50:56
  Speaker 3: big part of our Facebook live broadcast today.
• 50:59
  Speaker 6: John h Yeah, we really appreciate that being there and
• 51:03
  Speaker 6: all our listeners of course putting up with let's I
• 51:05
  Speaker 6: think we finally got the the audio levels.
• 51:09
  Speaker 2: It'll be different.
• 51:10
  Speaker 3: Yeah, of course just when you when you have I
• 51:13
  Speaker 3: think you've got it clicked anything else on your your
• 51:15
  Speaker 3: daughter's palette, so.
• 51:18
  Speaker 5: You know, I mean you guys have had children and
• 51:20
  Speaker 5: have you ever seen something in your child and you're like,
• 51:23
  Speaker 5: that's that's a gift and you didn't want to bring
• 51:26
  Speaker 5: it out too much because at the right time it's good.
• 51:29
  Speaker 5: It's going to be I think important. I really think
• 51:33
  Speaker 5: Tassia's skill she'll either become a a you know, like
• 51:38
  Speaker 5: one of those people that can pick out wines, you know,
• 51:41
  Speaker 5: the flavor, the sense, the odors and all of the
• 51:44
  Speaker 5: stuff that taste the different notes, you know, or some
• 51:46
  Speaker 5: kind of not and not like a food critic, because
• 51:50
  Speaker 5: she's too nice of a person to be a critic
• 51:52
  Speaker 5: of anything, but a food person that can pick out
• 51:56
  Speaker 5: like flavors and stuff. Her ability to if we're eating
• 52:01
  Speaker 5: a meal and I want to know what's in it,
• 52:04
  Speaker 5: she can take a bite of it and tell me
• 52:06
  Speaker 5: what's She.
• 52:06
  Speaker 2: Can break down individually all the ingredients in there.
• 52:10
  Speaker 6: Yes, and she people do that with sense, I promise, right. Yeah,
• 52:15
  Speaker 6: they work in perfume industries and things like That would
• 52:18
  Speaker 6: be a gift she has. Yeah, and then people also
• 52:21
  Speaker 6: do that in food and yeah.
• 52:23
  Speaker 5: I think that that would be an amazing Like again,
• 52:26
  Speaker 5: she's not she never was going to want to be
• 52:28
  Speaker 5: critical of anybody. So she's never gonna say this it's bad,
• 52:31
  Speaker 5: but she will tell you what's in it, what's good,
• 52:34
  Speaker 5: and what's bad about it. And also she has specific
• 52:39
  Speaker 5: tastes she enjoys that are not normal to a fourteen
• 52:44
  Speaker 5: year old person, you know, like she she really likes
• 52:47
  Speaker 5: the finer things in life.
• 52:50
  Speaker 6: Already, my granddaughter would be the antitash, like.
• 52:55
  Speaker 4: Like she's like chicken nuggets and PB and J.
• 52:57
  Speaker 6: Well no, no, actually, maybe maybe she can taste as well,
• 53:00
  Speaker 6: but she doesn't like anything that she tastes.
• 53:03
  Speaker 2: Oh really won't.
• 53:04
  Speaker 6: She won't eat strawberries. Really, everything with her is texture related.
• 53:09
  Speaker 2: Oh yeah, extra, that is.
• 53:11
  Speaker 4: A big deal.
• 53:12
  Speaker 5: And strawberries are a tough one because they have the
• 53:14
  Speaker 5: seeds on the outside and they got.
• 53:16
  Speaker 6: The little hairs. Doesn't like raspberries.
• 53:19
  Speaker 2: Yeah, they're all they're all.
• 53:20
  Speaker 4: The same there.
• 53:20
  Speaker 2: Yeah the uh.
• 53:26
  Speaker 6: And I didn't know this. You probably did, Tiger, but
• 53:28
  Speaker 6: it's said. Finger limes are perfect container citrus and they're
• 53:33
  Speaker 6: one of the only citrus that will grow in the shape.
• 53:36
  Speaker 6: Oh so that would be great for your pa finger lime.
• 53:41
  Speaker 2: Well, I get, I get this time of the year, summertime,
• 53:45
  Speaker 2: probably six hours of growing.
• 53:47
  Speaker 6: I was like mine's in full sun.
• 53:49
  Speaker 2: I had. The last bit I had was the lime tree,
• 53:51
  Speaker 2: right you did? Yeah? Yeah, and it was it did good.
• 53:55
  Speaker 6: I thought tiger got you a tangerine man.
• 53:59
  Speaker 2: You're right, bold not good.
• 54:01
  Speaker 4: Yeah, you're right, and you still have that.
• 54:03
  Speaker 7: No.
• 54:03
  Speaker 4: No, it didn't make it or it didn't.
• 54:05
  Speaker 2: I had it three years and then the third year
• 54:07
  Speaker 2: it just you should try. Just didn't. It didn't. I
• 54:11
  Speaker 2: did everything I could, just save it.
• 54:13
  Speaker 6: I remember you talking to it to see if it
• 54:15
  Speaker 6: would help, and then you finally said, you don't really
• 54:17
  Speaker 6: want to be here, do you.
• 54:18
  Speaker 2: You know what's funny about that? What a coincidence.
• 54:21
  Speaker 3: So earlier before we went on on the on start
• 54:24
  Speaker 3: of the program, Danis sent me a video that we
• 54:27
  Speaker 3: took a year or so ago because our cat, who
• 54:31
  Speaker 3: passed away this April went was in it and he
• 54:33
  Speaker 3: was outside on the patio on the wall.
• 54:35
  Speaker 2: We let him kind of, you know, toward the end
• 54:37
  Speaker 2: of his bed, the cat that almost killed you, Yes,
• 54:40
  Speaker 2: toward the end of his life.
• 54:41
  Speaker 3: It's like, you know what, do whatever you want, you
• 54:42
  Speaker 3: want to climb in the wall, whatever, And in that
• 54:44
  Speaker 3: picture is a brief little shot of that tree of
• 54:47
  Speaker 3: the yet.
• 54:51
  Speaker 2: Said, yeah, do you still still have the veggie pod?
• 54:55
  Speaker 2: Get rid of that?
• 54:56
  Speaker 4: Hm, Now I got rid of it.
• 54:58
  Speaker 3: They're good for a couple of two three years. Then
• 55:01
  Speaker 3: you lose interest, yeah, kind of, you know, you know
• 55:05
  Speaker 3: it's like really good. I gru cilantro lettuce. Then yeah,
• 55:10
  Speaker 3: like what's next? Yeah, it surved its purpose.
• 55:13
  Speaker 5: I had more time, you know John John's got his
• 55:16
  Speaker 5: new veggie garden. And compared to your roses, how much time?
• 55:22
  Speaker 5: How much time does it take compared to your roses?
• 55:25
  Speaker 5: Just reminded, I think something got eaten. No, no, I
• 55:29
  Speaker 5: had cucumbers.
• 55:30
  Speaker 4: Oh they're already too big. Now you waited fifteen minutes.
• 55:33
  Speaker 6: No no, I had cucumbers and zucchini picked for Brian,
• 55:38
  Speaker 6: and I forgot this morning.
• 55:39
  Speaker 2: I left at home. Really, you know what I have
• 55:41
  Speaker 2: for you?
• 55:41
  Speaker 4: I have an egg carden, an empty one in my car.
• 55:45
  Speaker 6: You know what I have in my henhouse? Maybe four
• 55:47
  Speaker 6: dozen eights and I they've got mic oh no, yeah,
• 55:53
  Speaker 6: And I don't want to you know, you go in
• 55:55
  Speaker 6: there and they get all over you, and so I'm
• 55:58
  Speaker 6: not sure what to do.
• 55:58
  Speaker 4: I try to earth.
• 55:59
  Speaker 2: No, I don't know.
• 56:02
  Speaker 3: Yeah, just sprinkle it around all over, sprink it all
• 56:06
  Speaker 3: on the on the on the heads, because that's what
• 56:08
  Speaker 3: they do at the nursery. Right, well, I mean yeah,
• 56:10
  Speaker 3: but I mean it's a crawling insects, right thing.
• 56:15
  Speaker 6: All right, I'll try it.
• 56:16
  Speaker 2: Yeah, but I will tell you.
• 56:17
  Speaker 3: Have you tasted his eggs, John Chook of eggs? Yeah,
• 56:21
  Speaker 3: I just I just prefaced mysel in two weeks.
• 56:23
  Speaker 6: I haven't. You've forgotten the eggs.
• 56:25
  Speaker 2: They're the best eggs.
• 56:26
  Speaker 3: They're just speaking of taste and in a delicate palette
• 56:32
  Speaker 3: or a sensitive palate, taste one of his eggs, like,
• 56:34
  Speaker 3: I'm never going back.
• 56:35
  Speaker 5: It's because they're all He feeds them rose hips and
• 56:39
  Speaker 5: fresh bugs, and I do feed them a lot of bugs.
• 56:42
  Speaker 2: They have all the rose petals.
• 56:44
  Speaker 4: The eggs come out scented.
• 56:50
  Speaker 6: Yeahky, people's little mind. Oh I was there was a
• 56:56
  Speaker 6: nest in with the roses and there was like a
• 56:58
  Speaker 6: dozen of them.
• 56:59
  Speaker 2: Oh wow.
• 57:00
  Speaker 6: I picked him up, and I didn't know if I
• 57:03
  Speaker 6: kill these, what do I do? I don't want my
• 57:05
  Speaker 6: solof right, So I just threw them in with the chickens.
• 57:09
  Speaker 6: That people, It was a feeding frenzy.
• 57:11
  Speaker 2: People.
• 57:12
  Speaker 5: If you want to see something crazy, if you want
• 57:14
  Speaker 5: to relive, imagine dinosaur, right.
• 57:18
  Speaker 2: T rex mhm.
• 57:20
  Speaker 4: Those are chickens like they are if you.
• 57:24
  Speaker 5: Give them a grassper or like a big worm, yea,
• 57:27
  Speaker 5: they just tearing at it and they go all crazy.
• 57:31
  Speaker 3: And you know, speaking bugs and speaking of what chickens
• 57:34
  Speaker 3: like to eather, it's a guy on YouTube and he's
• 57:37
  Speaker 3: got a bee hornet removal ser of it and he
• 57:40
  Speaker 3: goes into the most awful places he suits on and
• 57:44
  Speaker 3: he's in there and they're mad and they're packing him.
• 57:47
  Speaker 3: He takes all the all the larva and he's breaking
• 57:50
  Speaker 3: around for his chickens, and he's got some critters, you know,
• 57:53
  Speaker 3: on his little farm with these chickens go nuts over
• 57:56
  Speaker 3: the larva of these bees hornets.
• 57:59
  Speaker 4: You know what is really good for them too, you
• 58:02
  Speaker 4: know chickens.
• 58:03
  Speaker 5: Yeah, because otherwise they're just eating little specks of dirt
• 58:08
  Speaker 5: and brain.
• 58:09
  Speaker 4: You know that you give them.
• 58:11
  Speaker 5: So when you give them like a good bug or
• 58:13
  Speaker 5: like you're saying, like a larvae, they they probably are
• 58:17
  Speaker 5: really good.
• 58:18
  Speaker 2: This year. No, it's August.
• 58:20
  Speaker 3: Now we've got August bugs because they're just you're right,
• 58:25
  Speaker 3: they fly around like they're drunk.
• 58:26
  Speaker 6: You know, it's almost September. That's what you said you'd
• 58:29
  Speaker 6: see me huh see you in September.
• 58:33
  Speaker 4: Yeah, gone down November.
• 58:35
  Speaker 6: Hey, John and New Park Beach. Tiger pointed out that, uh,
• 58:42
  Speaker 6: the name for those people like tass Jars is super Taste,
• 58:45
  Speaker 6: super Taster.
• 58:46
  Speaker 5: Yeah, yeah, I'm I think that that's going to be
• 58:52
  Speaker 5: her career. Well, I mean no, like you know, like
• 58:56
  Speaker 5: I was saying, I see this in her eye. May
• 59:00
  Speaker 5: not think, he may not think of it as a big.
• 59:02
  Speaker 4: Deal, but it is a big think. Yeah, it is
• 59:05
  Speaker 4: a big deal.
• 59:07
  Speaker 3: We have two more segments next. One's are one of
• 59:09
  Speaker 3: our longer segments here on Guard in America. Do stay
• 59:11
  Speaker 3: with us taking a break from BizTalk radio and as
• 59:14
  Speaker 3: we said for many many years.
• 59:15
  Speaker 2: This business back after these messages. All right, we are
• 59:58
  Speaker 2: back from that break.
• 59:59
  Speaker 3: Dankd Fertilom, who keeps us on the air each and
• 1:00:03
  Speaker 3: every year here Guard in America. Thank you to Edlivo,
• 1:00:05
  Speaker 3: who's been a big part of the show this morning.
• 1:00:07
  Speaker 3: In fact that maybe it worked out a little bitter
• 1:00:09
  Speaker 3: that he was on Facebook Live this morning, so a
• 1:00:11
  Speaker 3: chance to interact with Ed and John still monitoring some
• 1:00:14
  Speaker 3: of the questions and comments, and I see a grin
• 1:00:16
  Speaker 3: coming upon Johnson.
• 1:00:18
  Speaker 6: There's a lot of interesting comments. But we got a
• 1:00:23
  Speaker 6: question from from our buddy in Carta Laying. That would
• 1:00:28
  Speaker 6: be my buddy who I've known since junior high, Kevin.
• 1:00:33
  Speaker 6: He said, what do I think about Rugosa roses? And
• 1:00:38
  Speaker 6: they just got back from Glacier National Park and their
• 1:00:41
  Speaker 6: campground used them for campsite privacy barrier barriers, very shrubby.
• 1:00:48
  Speaker 6: I love rugosa roses. They're hearty, grow almost anywhere. I
• 1:00:53
  Speaker 6: think they're native to Japan, and they grow right up
• 1:00:56
  Speaker 6: to the seashore, so they handle almost any type of climate.
• 1:01:02
  Speaker 6: The one negative thing is if you have a small area,
• 1:01:06
  Speaker 6: you don't want an own root rugosa because they sucker
• 1:01:13
  Speaker 6: and they come up everywhere.
• 1:01:14
  Speaker 2: You can't get rid of them.
• 1:01:16
  Speaker 6: Well, I I challenge you know, I mean, yeah right, Well,
• 1:01:21
  Speaker 6: the back area in my house where Tiger was putting in,
• 1:01:24
  Speaker 6: some of those beds had rugosa road to Rogosa roses
• 1:01:27
  Speaker 6: on the on the hillside was growing wild. No that
• 1:01:32
  Speaker 6: I planted, Okay, okay, but I that's also where I
• 1:01:36
  Speaker 6: planted some avocados. So I went into the area and
• 1:01:42
  Speaker 6: there was a I planted the rugosa rose maybe twenty
• 1:01:45
  Speaker 6: three from there. There was a stem coming up twenty
• 1:01:50
  Speaker 6: feet away and I went to dig it up and
• 1:01:53
  Speaker 6: I pulled it and it went all the way back
• 1:01:55
  Speaker 6: to the original plant. So you got twenty feet up.
• 1:01:59
  Speaker 4: Run, yeah, go and it will split off from that,
• 1:02:03
  Speaker 4: which is yeah.
• 1:02:05
  Speaker 6: But they're great for holding a hillside, but you know
• 1:02:08
  Speaker 6: you're not going to walk through it because they're think
• 1:02:13
  Speaker 6: of the thorniest roads, you know. And the gross rows
• 1:02:16
  Speaker 6: have ten times the amount thorns.
• 1:02:17
  Speaker 5: And it's not even a great so when things are thorny. Also,
• 1:02:23
  Speaker 5: it's one thing when they have like large, substantial thorns
• 1:02:25
  Speaker 5: because you know, it's it's not fun to work with,
• 1:02:29
  Speaker 5: but it's a little easier. They're very small, right, Like
• 1:02:32
  Speaker 5: they're very they're they're like the hype but dermic needle thorns.
• 1:02:35
  Speaker 5: But you can't even you can't even grab a branch
• 1:02:39
  Speaker 5: like like when you know, we were talking about like
• 1:02:40
  Speaker 5: the you know, finger lines, like you could see the thorns,
• 1:02:44
  Speaker 5: so you can almost see where to put your hand.
• 1:02:46
  Speaker 2: To hold it and cut a stem around. Yes, you can.
• 1:02:50
  Speaker 5: You can be like, oh there's no thorns here, I'm
• 1:02:51
  Speaker 5: gonna grab it here with the REGOs rose, there's no
• 1:02:55
  Speaker 5: place to put your hall.
• 1:02:56
  Speaker 2: But many, yeah, we are small, but we are many
• 1:02:59
  Speaker 2: we just.
• 1:02:59
  Speaker 4: Have to have like a long pulled hedge.
• 1:03:03
  Speaker 6: But you can draft a REGOs to rose onto root
• 1:03:07
  Speaker 6: stock like you know Multiflora or Doctor Hughey and reduce
• 1:03:12
  Speaker 6: the thorns. No, you can't do anything to the thorns,
• 1:03:15
  Speaker 6: but it won't sucker. So you have a nice little bush.
• 1:03:21
  Speaker 6: They're really pretty there. There was a reghosts rose in
• 1:03:24
  Speaker 6: the newsletter this week. Bill in San Diego planted one
• 1:03:30
  Speaker 6: called heart Crane, and hart Crane was a a r
• 1:03:36
  Speaker 6: T or h h a r h a r t.
• 1:03:39
  Speaker 6: He was a poet in the Ohio area. I believe
• 1:03:46
  Speaker 6: that's a little different leaf too. Then as a matter
• 1:03:50
  Speaker 6: of fact, you know what, uh, when a rose has
• 1:03:53
  Speaker 6: that type of leaf, you know what, it doesn't have
• 1:03:56
  Speaker 6: to only be on roses. But do you know what
• 1:03:59
  Speaker 6: how the that's described, yeah, leaf, it's described as being rucos, oh, rudegos, rudegos.
• 1:04:08
  Speaker 6: So that's actually where I think the name rugosa came from.
• 1:04:11
  Speaker 6: Was that rugos means that type of prinkly.
• 1:04:15
  Speaker 4: Frinkly, dull, dull, kind of finished.
• 1:04:18
  Speaker 2: Not away stall. They can be shiny, can they be? Yeah?
• 1:04:21
  Speaker 5: Oh okay, because I always thought that that like shinier
• 1:04:24
  Speaker 5: leaf d was not. I always thought it was more
• 1:04:27
  Speaker 5: of a lime green, prinkly dull leaf is what I've
• 1:04:33
  Speaker 5: always envisioned Rugosa roses maybe the species, but you know
• 1:04:37
  Speaker 5: there's other lots lots of hybrids, right.
• 1:04:43
  Speaker 3: I told John he gave me inspiration that kept back
• 1:04:47
  Speaker 3: my roses. Oh yeah, I mean back to sticks. Nothing nothing.
• 1:04:51
  Speaker 3: I think it's the first time I've ever got back
• 1:04:54
  Speaker 3: then for really yep, and I've got twenty and I
• 1:04:58
  Speaker 3: did it to all of them, you mean, other than right,
• 1:05:01
  Speaker 3: kind of back this much. I've always been very careful
• 1:05:04
  Speaker 3: cutting the tops, just kind of kind of.
• 1:05:06
  Speaker 6: Oh they get too tall that way.
• 1:05:08
  Speaker 4: Does your patio look a little barren?
• 1:05:11
  Speaker 3: But most of the roses are on along the sidewalk
• 1:05:14
  Speaker 3: leading after the front door out there, So.
• 1:05:16
  Speaker 2: Does that look a little bit? The homeowners association, they
• 1:05:20
  Speaker 2: don't care. I've made the property look better. Yeah, it
• 1:05:23
  Speaker 2: does look bare, It really does. And I and you
• 1:05:26
  Speaker 2: just have to do it. Yeah, I can. I can
• 1:05:29
  Speaker 2: see why people would go, is it never gonna look
• 1:05:32
  Speaker 2: the same again? It looks. It just looks.
• 1:05:34
  Speaker 4: Really get so accustomed to the look.
• 1:05:36
  Speaker 2: But I did it.
• 1:05:37
  Speaker 3: I mean that looking at that rose, a couple of
• 1:05:38
  Speaker 3: weeks ago at Johns House. I know it sounds silly,
• 1:05:41
  Speaker 3: but I did it. I'm gonna send him a video.
• 1:05:43
  Speaker 2: But it looks so much better, you know, and then
• 1:05:46
  Speaker 2: it's done.
• 1:05:46
  Speaker 5: That's what I try to tell people with their landscape,
• 1:05:48
  Speaker 5: because sometimes they really hold us back from a landscaper's
• 1:05:52
  Speaker 5: perspective and say, oh, please don't prune back so hard,
• 1:05:55
  Speaker 5: or please don't do this.
• 1:05:57
  Speaker 3: In my mind, if it's bigger and bushier and looks mature,
• 1:06:00
  Speaker 3: that's like, well, I don't want to. I don't want
• 1:06:02
  Speaker 3: to stun its growth or cut it back. But you're right,
• 1:06:04
  Speaker 3: it's like a good haircut. Just cut it back, crash
• 1:06:08
  Speaker 3: because I think I think you will reap the rewards afterwards.
• 1:06:11
  Speaker 2: Yeah I do.
• 1:06:12
  Speaker 5: I do, you know, especially grasses cutting back a nice
• 1:06:17
  Speaker 5: you know, seasonal grass like canthus kind of seedum, they
• 1:06:21
  Speaker 5: look so much better than when people do the half
• 1:06:23
  Speaker 5: broom where they leave grass in there and then it's
• 1:06:26
  Speaker 5: just dead grass in beautiful new grass.
• 1:06:29
  Speaker 2: I really did not like that. Look. Do you remember that?
• 1:06:32
  Speaker 6: I had I think three or four clumps along my
• 1:06:36
  Speaker 6: driveway and and I finally pulled them out because I
• 1:06:40
  Speaker 6: just couldn't.
• 1:06:41
  Speaker 2: Deal with that.
• 1:06:41
  Speaker 6: But this year, somebody sent me some trial plants and
• 1:06:46
  Speaker 6: they were supposed to be dwarf forms of of that
• 1:06:51
  Speaker 6: penacem and uh and so I just planted them last week.
• 1:06:56
  Speaker 6: You know, I finally got around the planning them, and
• 1:06:59
  Speaker 6: I'm going to see what they do and see if
• 1:07:00
  Speaker 6: they actually stay small. But they're green right now, and
• 1:07:05
  Speaker 6: I had forgotten all about them. So I've looked up
• 1:07:07
  Speaker 6: and the variety name is kind of cool. It's called
• 1:07:11
  Speaker 6: water to wine. Oh, so it goes I'm thinking, That's
• 1:07:16
  Speaker 6: what I'm thinking. I mean, doesn't that make sense.
• 1:07:19
  Speaker 5: It'd be really cool if it went green in the
• 1:07:23
  Speaker 5: middle to like a red tip. That'd be really neat.
• 1:07:27
  Speaker 5: It might do that, That's what I'm saying.
• 1:07:29
  Speaker 4: I'd be really neat. I would like that.
• 1:07:32
  Speaker 6: Tiger Carlos trying to save a B. Miliad from rotting,
• 1:07:36
  Speaker 6: and she took it out of saturated soil and put
• 1:07:38
  Speaker 6: it in a seed starting Mixtu wants to know if
• 1:07:41
  Speaker 6: that's good. Tanya gave her a good answer, and I
• 1:07:43
  Speaker 6: agree with Tanya. But would you put it in a
• 1:07:47
  Speaker 6: soil or would you just maybe stick in plain pearl
• 1:07:49
  Speaker 6: like yeah until dark or something like the roots then
• 1:07:53
  Speaker 6: you can add something else to it.
• 1:07:55
  Speaker 4: Yeah, I almost feel like seed story makes it probably
• 1:07:58
  Speaker 4: the one the worst things.
• 1:08:00
  Speaker 6: The only thing is it's sterile, but it's just really
• 1:08:03
  Speaker 6: head up and it's going to hold there. Yeah, I
• 1:08:07
  Speaker 6: would go plain pearl Life, and I would put a
• 1:08:10
  Speaker 6: stick in it to hold it, because not going to
• 1:08:13
  Speaker 6: hold up itself in pearl Life.
• 1:08:15
  Speaker 5: And not only that, like you know, the people have
• 1:08:18
  Speaker 5: to remember when they when they begin to grow roots.
• 1:08:21
  Speaker 5: If they break during that growth process, you start over again.
• 1:08:24
  Speaker 5: It's even worse. So a stick is a stick or
• 1:08:28
  Speaker 5: some kind of way to hold it up is very
• 1:08:30
  Speaker 5: important because you need to keep it stable.
• 1:08:34
  Speaker 4: But yeah, I would go with like you're saying, like
• 1:08:36
  Speaker 4: a pearlite or or something better.
• 1:08:40
  Speaker 6: Draining And a lot of Bromelia's are epiphytes, and some
• 1:08:45
  Speaker 6: are terrestrial, but even the terrestrial ones are somewhat epiphytic.
• 1:08:49
  Speaker 6: I mean they need really fast training soil. Yeah, they're
• 1:08:52
  Speaker 6: not going to grow in play.
• 1:08:55
  Speaker 5: I mean it was just shocking the ones that we
• 1:08:59
  Speaker 5: saw in the freeze as we're driving through Costa Rica
• 1:09:01
  Speaker 5: and just these massive vermeiliads in the nook of a
• 1:09:04
  Speaker 5: tree up there and.
• 1:09:09
  Speaker 4: Just growing out there. No, yeah, no soil, no anything,
• 1:09:15
  Speaker 4: and they're just growing.
• 1:09:16
  Speaker 2: If you go to.
• 1:09:17
  Speaker 6: Hawaii, you'll see lots of them growing in the ground.
• 1:09:21
  Speaker 6: But you know, you've got volcanic soilso it doesn't hold water.
• 1:09:24
  Speaker 6: And even if it rains every day, it's fine, it's
• 1:09:27
  Speaker 6: not going.
• 1:09:27
  Speaker 2: To hurt them. Yeah.
• 1:09:31
  Speaker 5: So yeah, And and I'm trying to think because I
• 1:09:33
  Speaker 5: went up to Kent's romeliads before and I remember doing
• 1:09:37
  Speaker 5: like a tour and you know, they do use some
• 1:09:41
  Speaker 5: products to help, you know, fertilize and get the get
• 1:09:45
  Speaker 5: them to grow. And I'm trying to think of what
• 1:09:48
  Speaker 5: was the thing that they sprayed on them to kind
• 1:09:50
  Speaker 5: of get them to root quicker.
• 1:09:55
  Speaker 3: Well, we can take a breakwak Yeah yet time perfect
• 1:09:58
  Speaker 3: all about timing, Okay, So that means one more segment
• 1:10:01
  Speaker 3: and that's going to do it to stay with us
• 1:10:03
  Speaker 3: as we continue Guard in America thanks to a live
• 1:10:06
  Speaker 3: with this morning, thanks to you tuned in a BizTalk
• 1:10:08
  Speaker 3: Radio Facebook live. John Begnasco taking Pella Fox, I'm Brian made.
• 1:10:12
  Speaker 3: We will take a break, our final break, next segment
• 1:10:14
  Speaker 3: or last segment of this weekend here and talk okay
• 1:11:06
  Speaker 3: when we are back. It was one of the short segments,
• 1:11:09
  Speaker 3: you have a long.
• 1:11:10
  Speaker 2: We were wrapping it up.
• 1:11:12
  Speaker 6: We were early in the show, and I don't know
• 1:11:14
  Speaker 6: if ED was on at the time. Again, Ed, we
• 1:11:16
  Speaker 6: really really thank you absolutely for joining us on Facebook today.
• 1:11:21
  Speaker 6: But we were talking about.
• 1:11:23
  Speaker 2: The new breading with.
• 1:11:27
  Speaker 6: Jujibi and and I was wondering if you had any
• 1:11:33
  Speaker 6: experience with some of the variety. You know, the common
• 1:11:36
  Speaker 6: name for them is also Chinese dates. I believe Brian
• 1:11:40
  Speaker 6: because you can eat them wet or moist, and you
• 1:11:45
  Speaker 6: can also eat them after they've dried. So but anyway,
• 1:11:50
  Speaker 6: I have researched him just a little, but I wonder
• 1:11:53
  Speaker 6: if Ed has any experience, and if he knows I
• 1:11:58
  Speaker 6: think it was Orange County somewhere where they had a
• 1:12:01
  Speaker 6: lot of different varieties, but maybe he he knows some
• 1:12:04
  Speaker 6: sources for those.
• 1:12:09
  Speaker 5: The bromeliad to encourage encourage the root growth. It's a
• 1:12:14
  Speaker 5: a like a low nitrogen but focus on like phosphorus
• 1:12:17
  Speaker 5: and potash, like liquid fertilizer.
• 1:12:22
  Speaker 2: What was the product super bloom, Remember the super Bloom.
• 1:12:26
  Speaker 4: It was like all phosphorus.
• 1:12:27
  Speaker 2: I was like fifty five percent or something like that, right, yeah,
• 1:12:30
  Speaker 2: so something like that.
• 1:12:31
  Speaker 5: But you dilute it, so you know, whatever they say
• 1:12:35
  Speaker 5: on the package is the normal. You do about half
• 1:12:38
  Speaker 5: and then you just water the promeliad with that, and
• 1:12:42
  Speaker 5: that's going to encourage the root growth on the bromeliad,
• 1:12:45
  Speaker 5: which would be good to do if you're trying to
• 1:12:47
  Speaker 5: get it to prevent rock too, because it's going to
• 1:12:49
  Speaker 5: focus the energy on that.
• 1:12:50
  Speaker 4: No nitrogen though, because they don't. They don't. I don't
• 1:12:53
  Speaker 4: think they require almost like any nitros pro millions. They
• 1:12:56
  Speaker 4: get it all from from.
• 1:12:58
  Speaker 2: The air, the air, right from rainfall.
• 1:13:01
  Speaker 3: What is it that you say that most of our
• 1:13:04
  Speaker 3: soils have that you wouldn't add more to it? Phosphorous
• 1:13:07
  Speaker 3: SLOSPHORUSY right?
• 1:13:10
  Speaker 6: If I And the reason is the reason is that
• 1:13:18
  Speaker 6: the soil ion.
• 1:13:22
  Speaker 2: Is negative.
• 1:13:24
  Speaker 6: And and if I'm wrong in all of this, it's
• 1:13:28
  Speaker 6: just I'm following you so far. But just think of
• 1:13:33
  Speaker 6: the theory behind it doesn't have to be correct facts.
• 1:13:36
  Speaker 6: But I believe the soil ion is negative.