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Speaker 1: Broadcasting from Studio A here at proven winners Color Choice Shrubs.

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Speaker 1: It's time for the Gardening Simplified radio podcast and YouTube

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Speaker 1: show with Stacy Hervella me Rick Weisten, our engineer and

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Speaker 1: producer Adrianna Robinson. Well Stacey. Today we're going to talk

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Speaker 1: about eating your landscape. Sixteen percent of the American population

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Speaker 1: moves every year. I thought that was an interesting statistic.

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Speaker 1: Suburbanites have become transient while chasing the American dream. And

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Speaker 1: something I have learned is edible plants and the occasional

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Speaker 1: chocolate chip cookies help you meet your neighbors. Increasing regional

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Speaker 1: food security is another issue. People are thinking about existing

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Speaker 1: vacant lots, flat rooftops, and residential yards. What about your

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Speaker 1: yard enter the suburbs, what about your lawn? Studies have

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Speaker 1: exclaimed the lawn as the largest crop in the United States,

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Speaker 1: and that was a wake up call for many people

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Speaker 1: in water stressed areas of the country. The lawn is

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Speaker 1: as an abundant in the suburbs as corn is in Iowa,

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Speaker 1: and yet Stacy and I are living examples of simply put,

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Speaker 1: you can't eat your lawn. Well, actually you can if

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Speaker 1: you have dandelions, clover, and plantain growing in your turf

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Speaker 1: like many people do. You can eat elements of your lawn.

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Speaker 1: But edible landscape design is a type of gardening that

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Speaker 1: emphasizes the production of food crops while still maintaining a

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Speaker 1: visually pleasing appearance. Often used in small spaces, city gardens,

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Speaker 1: suburban yards where traditional gardening methods may not be practical,

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Speaker 1: so edible landscape design. I have an example, and we'll

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Speaker 1: show a picture on YouTube of the frames that I

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Speaker 1: build to grow my cucumbers so that they're just not

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Speaker 1: sprawling all over the ground. It's healthier for them. We

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Speaker 1: get good air movement. These are wire frames that are

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Speaker 1: put at a forty five degree angle. The cucumbers grow up.

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Speaker 1: It keeps them nice and clean. I don't have big

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Speaker 1: problems with powdery or downy mildew. There's a method to

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Speaker 1: growing food in your own yard.

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Speaker 2: States, Oh, there absolutely is, whether you're talking about just

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Speaker 2: you know, a standard vegetable garden or at all landscaping

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Speaker 2: like you said, where instead of having things like you know,

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Speaker 2: boxwood and crab apples, you have apple trees and blueberry

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Speaker 2: shrubs exactly.

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Speaker 1: And a thought that stimulated this whole eat your yard

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Speaker 1: thing in my mind was thinking about garlic. Of course,

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Speaker 1: you grow a lot of garlic. Stacey and I grow

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Speaker 1: garlic also, and part of the reason is because it's

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Speaker 1: fun and it's easy to grow in your own yard.

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Speaker 1: But I was once again reading statistics, China accounts for

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Speaker 1: seventy three point two percent of garlic production in the world.

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Speaker 1: That's amazing to me. The top three countries hold an

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Speaker 1: eighty six percent share of garlic growth. That's China, India, Bangladesh,

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Speaker 1: and then South Korea and Egypt. What about growing garlic

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Speaker 1: in your own yard?

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Speaker 2: Yeah, I mean that is that is very interesting. And

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Speaker 2: that is also why if you are interested in growing

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Speaker 2: garlic in your own yard, I generally don't recommend that

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Speaker 2: you just use regular store about garlic and throw it

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Speaker 2: in the ground, because all of those climates are a

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Speaker 2: lot different than the mess of the American Midwest, and

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Speaker 2: they're probably growing varieties that are very specific to their

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Speaker 2: climate conditions, have resilience to you know, the various challenges

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Speaker 2: and things. So I and also why if you're growing garlic,

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Speaker 2: why would you want to buy the same garlic that

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Speaker 2: you can get at the store when you can grow

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Speaker 2: many more interesting varieties. And once you start shopping for garlic, wow,

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Speaker 2: like it's mind boggling. How many really cool and unique

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Speaker 2: different airloom varieties from all over the world and throughout

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Speaker 2: history you can grow. And you know, I'm glad we're

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Speaker 2: talking about this right now, because it is almost time

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Speaker 2: to buy garlic. They usually, it's very often the interesting

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Speaker 2: varieties will get sold out by mid to late September,

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Speaker 2: so it's a good time to start shopping. Reserve your

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Speaker 2: garlic and they'll ship it for you at the proper time,

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Speaker 2: and then you'll be like, oh good, I get to

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Speaker 2: plant garlic this weekend. This is going to be great.

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Speaker 2: It's so easy to.

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Speaker 1: Plant exactly, and that's why I use it as an

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Speaker 1: example of each your yard. Or let's talk about a

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Speaker 1: beautiful flowering shrub that I love. Quints Yeah, now, how

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Speaker 1: many people grow it? For the actual quints fruit? It's

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Speaker 1: as of itself. Quints fruit is full of pectin. It's

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Speaker 1: often found as a jam, jelly, or marmalade.

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Speaker 2: Yeah. And you know, a lot in North America we

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Speaker 2: do not have a quince culture. In Europe, quince is

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Speaker 2: much more popular. There's a Spanish membryo paste, which has

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Speaker 2: I think maybe made some inroads here in the US

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Speaker 2: because of charcuterie boards. People like to have that with

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Speaker 2: their cheese and salami and so forth. But there's actually

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Speaker 2: two types of quince. There's a quince tree and that's

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Speaker 2: the one that is normally used for eating, and the

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Speaker 2: quince shrub, like our double take quince, which actually don't

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Speaker 2: set fruit for which for some people is a good thing.

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Speaker 2: That one is used more for a jam and has

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Speaker 2: a really beautiful yellow hue. Now when you see a

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Speaker 2: quince shrub laden with fruit, it's kind of like stops

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Speaker 2: you in your tracks.

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Speaker 1: It's stunning, yeah.

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Speaker 2: Because it's all very closely born to the stem and

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Speaker 2: it just looks like this sort of like alien thing

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Speaker 2: with like these yellow eggs stuck to it. It's pretty cool.

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Speaker 1: So we can be decorative and functional as far as

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Speaker 1: eating our landscape or our yard. Let me do a

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Speaker 1: limerick here for you a minute to kind of create

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Speaker 1: a synopsis of the topic. I'm out for a late

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Speaker 1: night snack. It's growing right out back. I'm wearing my

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Speaker 1: bathrobe and slippers, holding my favorite clippers, my munching by

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Speaker 1: moonlight neck I did it. I ripped up my lawn

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Speaker 1: and now have something to feed on for all of

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Speaker 1: my labors. I'm the talk of the neighbors, a suburbia phenomenon,

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Speaker 1: my buffet on the boulevard for all to see, no

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Speaker 1: holds barred. I'm developing better habits and eat better than

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Speaker 1: the rabbits right in my very own yard.

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Speaker 2: Oh that was lovely, very nice.

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Speaker 1: And part of the reason for doing this, Stacey, is

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Speaker 1: that there's there's a real sense of accomplishment when you're

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Speaker 1: able to both improve your landscape decoratively and derive the

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Speaker 1: benefit of feasting off your landscape.

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Speaker 2: Also, yeah, you know, there's something about having the produce

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Speaker 2: from your own backyard, whether again it is a landscape

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Speaker 2: or an herb. There's just something that is really magical

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Speaker 2: about running out back and getting it and serving it.

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Speaker 2: And you know, if you know, you know, and if

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Speaker 2: you don't know, you know, it doesn't have to be

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Speaker 2: an all out kind of thing. You can do this

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Speaker 2: in steps. I think basil is a great entryway plant,

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Speaker 2: you know, for people who just kind of want to

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Speaker 2: start getting to know the luxury and joy of growing

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Speaker 2: animals in your own backyard.

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Speaker 1: It's beautiful I'm thinking basil and chives. Yeah, I love

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Speaker 1: going out there clipping some chives, putting them on the

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Speaker 1: potatoes or whatever it may be. So we're talking about

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Speaker 1: service berry, blueberries, chives, and garlic, something like colengula or

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Speaker 1: nasturtiums of course fruit trees. And then I think that

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Speaker 1: I want to use as an example. I mentioned garlic earlier,

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Speaker 1: but what about rubar. Rhubarb is the perfect example of

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Speaker 1: an edible decorative perennial.

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Speaker 2: Such a beautiful plant, you know, big lush leaves. You

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Speaker 2: can almost think of it as like an edible hostile.

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Speaker 2: Actually hostas are edible, but it kind of has that

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Speaker 2: same effect in the garden, but for sun and you know,

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Speaker 2: big beautiful red stems. I love reubarbara. And you know

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Speaker 2: what I'm growing this year that I am also loving

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Speaker 2: is horse reddish. Oh yes, and that is a really

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Speaker 2: lovely plant too. But it has these elegant leaves on

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Speaker 2: these long stems and just makes this clump and it

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Speaker 2: has a beautiful color. And I'm very very happy with that,

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Speaker 2: and I plan to harvest it and replant. That's how

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Speaker 2: you do it. You dig up the whole thing, take

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Speaker 2: the roots, put them back in and repeat as necessary.

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Speaker 1: Yeah, and let me add to the mix. When we're

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Speaker 1: talking about healthy and colorful, what about Swiss chard?

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Speaker 2: Oh?

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Speaker 1: I love that.

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Speaker 2: You know, when I first started gardening, my very first

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Speaker 2: vegetable garden was the year that bright Lights Swiss charred

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Speaker 2: kind of came on to the scene and I saw

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Speaker 2: that on the cover of the Johnny Seed catalog and

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Speaker 2: that was it. I was just like, I need that plant.

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Speaker 2: At the time, nobody had any earthly idea on what

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Speaker 2: to do with Swiss chard in North America, not really

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Speaker 2: a vegetable that people ate. But I was in love

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Speaker 2: with that plant and I grew in and that was

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Speaker 2: kind of what got me hooked.

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Speaker 1: Yeah, yeah, you know, along the lines of rhubarb and

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Speaker 1: the beautiful leaves, I do want to mention ganera. Oh yeah,

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Speaker 1: so there. In other words, there are rhubarb plants that

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Speaker 1: you don't eat. They are grown specifically for ornamental purposes. Now,

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Speaker 1: ganera is not a rubarb, it is not in that family.

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Speaker 1: But when I've visited gardens and seen these huge plants, Wow,

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Speaker 1: talk about an impact plant. And there's some very interesting

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Speaker 1: articles too on how folks are being told don't plant

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Speaker 1: this plant, it's invasive. We'll put those links at Gardeningsimplified

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Speaker 1: on air dot com because it's an interesting plant to know,

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Speaker 1: known as giant rhubarb. But again invasive and controversial.

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Speaker 2: Yeah, well, we don't really have to worry about that

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Speaker 2: here in Michigan. It's not warm enough to grow it,

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Speaker 2: and it's certainly way too dry. This is a plant

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Speaker 2: for swampy, wet areas and mild climates. And when it

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Speaker 2: looks good, it is gorgeous, so incredible.

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Speaker 1: You bet. Let's find out what Stacy has on her

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Speaker 1: mind for plants on trial. That's coming up next here

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Speaker 1: on the Gardening Simplified Show.

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Speaker 2: Prooven Winners Colored Choice Shrubs cares about your success in

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Speaker 2: the garden. That's why we trial and test all of

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Speaker 2: our shrubs for eight to ten years, making sure they

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Speaker 2: outperform everything else on the market. Look for them in

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Speaker 2: the distinctive white container at your local garden center. Greeting's

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Speaker 2: gardening friends, and welcome back to the Gardening Simplified Show.

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Speaker 2: We're talking edibles, and you know, I had a dream

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Speaker 2: that when I did buy a house, I would have

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Speaker 2: an edible landscape that I would do exactly what I

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Speaker 2: was just talking about where, you know, when I would

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Speaker 2: if I would say to myself, okay, well I want

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Speaker 2: a groundcover here. You know, instead of choosing say, pacassandra,

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Speaker 2: I would choose cranberry, and you know I would be

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Speaker 2: able to err, yeah, I would be able to make

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Speaker 2: all of these swaps. Well, I unfortunately have run against

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Speaker 2: the reality of deer in rabbits, which is making that

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Speaker 2: hard because very often a number of edible plants that

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Speaker 2: we enjoy are widely relished oh right, deer by deer

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Speaker 2: and rabbits, and that can kind of put a little

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Speaker 2: bit of a kaibash on your dreams, certainly for me,

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Speaker 2: you know, having to have my vegetable garden enclosed in

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Speaker 2: some sort of you know, prison to keep deer out.

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Speaker 2: But I did want to talk a little bit about.

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Speaker 1: About vegetable they are, Yeah, what.

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Speaker 2: Else are you going to do? You can't have them otherwise,

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Speaker 2: Gotta do what you gotta do. We're talking about lawns,

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Speaker 2: and you were talking about how dandelions edible, and there's

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Speaker 2: certain you know, lawn weeds. But one of the interesting

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Speaker 2: things that I have found in my garden is I

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Speaker 2: have grown more and more edibles. Is that my weeds

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Speaker 2: become edible plants.

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Speaker 3: Now.

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Speaker 2: I mean, of course I still get regular conventional obnoxious weeds.

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Speaker 2: Who doesn't. But you know, for example, I've talked about

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Speaker 2: it on the show before, but when we moved into

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Speaker 2: our house, the previous owners had at one point planted arugola,

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Speaker 2: and itself sows all over my garden. And it's a

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Speaker 2: great weed to have. I don't have to do anything

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Speaker 2: to grow it, and I can pretty much go out

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Speaker 2: anytime around my yard and scrounge up in a arugola salad. Meanwhile,

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Speaker 2: they're selling it at the grocery store for like fifteen

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Speaker 2: bucks a pound, and it's just growing in my backyard

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Speaker 2: like there's no tomorrow.

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Speaker 1: I know it's something else and so healthy, so nutritious,

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Speaker 1: but what do I know. I'm only a rugola guy.

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Speaker 2: It's it's very nice, it's very tasty, you know, and

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Speaker 2: I have herbs self sewing. It's a good problem to have.

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Speaker 2: So the more you fill your yard with these kind

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Speaker 2: of plants, the more you're going to find that your

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Speaker 2: yard becomes sort of more of that kind of habitat.

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Speaker 1: So we're on the edge of our seat.

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Speaker 2: I know, I've built up a lot of suspense here

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Speaker 2: in the studio on what today's plant on trial is.

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Speaker 2: And you know, we do have some edible shrubs here

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Speaker 2: in the proven Winter's Color Choice line. But I always

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Speaker 2: love whenever the subject of eating, you know, plants that

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Speaker 2: people don't expect to be edible. I love bringing up

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Speaker 2: this plant because people, really people are always surprised when

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Speaker 2: I tell them, And I was very surprised when I

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Speaker 2: found out myself, which was not actually all that long ago.

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Speaker 2: This is not knowledge that I've had for years. Today's

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Speaker 2: plant on trial and it is edible is paraplue pink

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Speaker 2: ink hibiscus, also known as a rosa sharon. And of course,

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Speaker 2: roses of sharon are in bloom right now here in Michigan.

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Speaker 2: Roses of sharon are one of those ubiquitous summer plants

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Speaker 2: that we're well familiar with.

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Speaker 1: So are you eating it when it's in bloom? Or

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Speaker 1: are you eating the buds? Or are you eating the foliage?

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Speaker 1: Or are you gnawing on the stems? What's the deal.

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Speaker 2: Well, if you're a deer, you're gnawing on the stems.

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Speaker 2: But if you are human, the flowers are edible. So yeah,

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Speaker 2: it's so what you eat them when they are in

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Speaker 2: what I would call the tube stage. So if you're

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Speaker 2: familiar with what a rosa sharen looks like when it's

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Speaker 2: coming out, you know, first day it's kind of in

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Speaker 2: a tight pointed bud, very close to the plant, and

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Speaker 2: then the following day it extends into a tube. The

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Speaker 2: next day it opens, and then usually a couple of

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Speaker 2: days after that, it goes away. So you want it

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Speaker 2: when it's gone out of that pointed bud stage, but

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Speaker 2: before it opens and it's in this tube, and yeah,

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Speaker 2: you can eat them fresh straight off the plant, and

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Speaker 2: they to me, they taste very good. But the reason

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Speaker 2: that they taste good to me is because I like okra.

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Speaker 2: Oh oh, you do like okra. That's good.

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Speaker 1: I love it.

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Speaker 2: And okra is very polarizing vegetable.

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Speaker 1: I'm wondering, so could you deep fry these things?

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Speaker 2: So I don't know about that. That's a good question.

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Speaker 2: They are definitely more delicate than okra because of course

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Speaker 2: they're you know, flower petals instead of a vegetable, a

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Speaker 2: seed pod as it were. But they taste like okra.

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Speaker 2: They have a slight kind of sliminess, which I think

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Speaker 2: is a good thing. Like okra, But yeah, they're good

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Speaker 2: enough to just put on a salad. I've only ever

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Speaker 2: had them fresh, and I chose pair of blue pink

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Speaker 2: ink today because it is, to me, one of our

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Speaker 2: prettiest and most interesting varieties. I am crazy about it.

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Speaker 2: But the fact is that all roses of Sharon are

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Speaker 2: actually edible as flowers, and you can eat them. Surprise

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Speaker 2: your friends bring them over to your house, just you know,

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Speaker 2: casually pull one out and shomp on it and see

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Speaker 2: their face when they do. Now, one thing I would

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Speaker 2: say in terms of selecting roses of Sharon to actually

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Speaker 2: eat in your garden is I would generally, probably maybe

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Speaker 2: a matter of personal taste, shy away from the double variety.

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Speaker 2: So like our Chaffon series where you have a lot

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Speaker 2: of extra petals, and this isn't really because of flavor

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Speaker 2: or anything, but my concern is just that when they

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Speaker 2: start opening into that tube phase, that's a lot of

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Speaker 2: hiding places for bugs. So if you are squeamish, all

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Speaker 2: those extra pedals can give them a lot of places

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Speaker 2: to hide. And you know, if you're trying to be all,

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Speaker 2: you know, macho and eat a hibiscus in front of

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Speaker 2: your friends and family, and you bite into some horrible

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Speaker 2: ant or something might ruin your facade, and we don't

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Speaker 2: want that. Yeah, a lot of people are really surprised

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Speaker 2: to find out that roses of Sharon are edible. And

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Speaker 2: so if you have a rose of Sharon, whether it

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Speaker 2: is paraplue pink ink, or any of the other number

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Speaker 2: of roses of Sharon out there, congratulations, you have edible

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Speaker 2: landscaping well.

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Speaker 1: And you know, it does make sense when you look

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Speaker 1: at how pollinators, bumblebees, hummingbirds are attracted to the blooms

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Speaker 1: of rows of Sharon, it seems to make sense that, yeah,

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Speaker 1: maybe this is kind of a tasty snack.

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Speaker 2: I think it is.

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Speaker 3: So.

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Speaker 2: Paraplue pink ink is just as tasty to the eyes

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Speaker 2: as it is to the tongue if you are an

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Speaker 2: Okra kind of person. The flowers are so The Para

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Speaker 2: blue series in general is characterized by extra large open flowers,

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Speaker 2: So a lot of roses of Sharon they're kind of

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Speaker 2: more bell like, they don't fully open, like a big

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Speaker 2: old satellite dish. So the Para blue series has really

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Speaker 2: large flowers that open fully, and paraplue pink ink the

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Speaker 2: flowers are so pretty if you have to go to

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Speaker 2: Gardening Simplified on air dot com and look at photos

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Speaker 2: of this plant. So they are white flowers and the

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Speaker 2: pink ink part comes in because the center is pink

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Speaker 2: and it has these what's known as eye extensions on

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Speaker 2: the hibiscus world that come out into the petals, So

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Speaker 2: it's like a pink kind of swirl in the center.

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Speaker 2: And a single flower is beautiful, but when you have,

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Speaker 2: you know, dozens of flowers, which is one of the

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Speaker 2: strengths of Rows of Sharon is that you have a

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Speaker 2: lot of flowers at once on the plant. So when

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Speaker 2: you have a whole bunch of flowers in bloom with

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Speaker 2: that kind of swirl pink center, it really is a

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Speaker 2: very very impressive kind of eye dazzling site to see.

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Speaker 1: I think impressive is a good description. In the Garden Center,

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Speaker 1: when Paraplue is in bloom, it stops you in your

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Speaker 1: tracks if you're walking the aisles shopping flowering shrubs, or

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Speaker 1: even walking through the Rows of Sharon section, when you

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Speaker 1: come upon this plant, there's something distinctive and different about.

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Speaker 2: It, definitely, and I feel like that is true of

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Speaker 2: all of the Parablue series. You know, paraplue violet is

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Speaker 2: another one of my favorites, and that is a plant

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Speaker 2: that I always have to say you just have to

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Speaker 2: see to believe because the color is just so unique.

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Speaker 2: But paraplue pinking, I think, is the one that like,

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Speaker 2: when people see it, they're just they're gonna want to

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Speaker 2: grow it. And then if you are the kind of

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Speaker 2: person who you know, likes to throw some weird stuff

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Speaker 2: in your salads and amaze your friends, it has that

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Speaker 2: added advantage too. And by and large, you know, as

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Speaker 2: someone who, as I was just saying, can't really grow

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Speaker 2: the edible landscape of my dreams because of dear pressure,

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Speaker 2: roses of Sharon are by and large pretty deer resistant.

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Speaker 2: Have you found that, Yes?

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Speaker 1: Absolutely so.

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Speaker 2: They do browse my plants a little bit, I mean certainly,

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Speaker 2: not enough to cause any damage. And once your roses

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Speaker 2: of Sharon are established, you know, you probably wouldn't even

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Speaker 2: barely notice. And the more established they get, the more

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Speaker 2: mature your plants get, the less deer damage occurs because

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Speaker 2: they just become woodier and the deer are less interested

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Speaker 2: in them than when they're very young and fresh.

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Speaker 1: The best way to describe it is like when you

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Speaker 1: go to a buffet in Las Vegas, you know, and

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Speaker 1: you've got all this food along the buffet. You kind

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Speaker 1: of nose around in there a little bit. But now

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Speaker 1: I'm moving on to something else. And that's what the

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Speaker 1: deer do with rows of share.

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Speaker 2: Take a little taste, Yes, enough, something else. Dot's try

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Speaker 2: something else in my house. That actually means you're probably

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Speaker 2: just moving on to now my summarific hibiscus, which they

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Speaker 2: hopefully won't eat either. But yeah, so very easy to grow.

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Speaker 2: Roses of Sharon of course love full sun. They are

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Speaker 2: hardy down to USDA Zone five heat teller all the

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Speaker 2: way through USDA Zone nine, so good portion of the

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Speaker 2: country can grow these edible hibiscus. And one of the

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Speaker 2: other great things about the Parablue series in general, as

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Speaker 2: well as Parablue Pink Ink, is that they have a

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Speaker 2: really elegant habit. And this is a crucial part of

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Speaker 2: our selection process here at Proven Winters Color Choice shrubs

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Speaker 2: for hibiscus, because a lot of older varieties they kind

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Speaker 2: of have what my boss is referred to as a

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Speaker 2: caveman club habit, like they just kind of look like

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Speaker 2: a club. And these are really elegant parablue pink ink

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Speaker 2: is five to eight feet tall and four feet wide,

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Speaker 2: so it's got a good space saving habit, you know,

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Speaker 2: not the old varieties. It gets to be ten feet

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Speaker 2: tall and ten feet wide and you know, watch out,

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Speaker 2: you have to clear a whole area to be able

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Speaker 2: to grow them. They're actually pretty restrained, nice small footprint

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Speaker 2: and so a really nice plant to add. Or imagine

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Speaker 2: this an edible hedge of hibiscus, and that's.

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Speaker 1: What I like because people are always looking for plants

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Speaker 1: that they can use for hedging. Talk about a knock

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Speaker 1: your socks off hedge.

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Speaker 2: Yeah, great choice, and your neighbors will be grateful too,

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Speaker 2: because they're going to be enjoying the other side of

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Speaker 2: it and it's going to look absolutely amazing. And another

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Speaker 2: great thing, Hibiscus rosa sharon is drought tolerant once it

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Speaker 2: is established, and really it's just a great choice for

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Speaker 2: the garden and kind of one of those accidentally incidentally edible,

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Speaker 2: Like it's edible, but you know that's not the main

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Speaker 2: reason you grow it. So check out the pictures at

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Speaker 2: Gardeningsimplified on Air dot com or visit us at proven

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Speaker 2: Winter's Colour Choice dot com to find a retailer near

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Speaker 2: you so you can add Para blue pink ink hibiscus

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Speaker 2: to your garden. We're going to take a little break.

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Speaker 2: When we come back, we're opening up the garden mail bag,

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Speaker 2: so please stay tuned at proven winner's color choice. We've

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Speaker 2: got a shrub for every taste and every space. Whether

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Speaker 2: you're looking for an easycare rose, an unforgettable hydrangea, or

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Speaker 2: something new and unique, you can be confident that the

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Speaker 2: shrubs and the white containers have been trialed and tested

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Speaker 2: for your success. Look for them at your local garden center. Greetings,

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Speaker 2: gardening friends, and welcome back to the Gardening Simplified Show,

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Speaker 2: where it is the time of the show where we

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Speaker 2: help answer your questions about what's going on in your garden,

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Speaker 2: what you should do, what you shouldn't do, and if

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Speaker 2: you have question for us, you can always reach us

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Speaker 2: at help HLP at Gardening Simplified on air dot com,

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00:22:21,000 --> 00:22:23,039
Speaker 2: or just visit Gardening Simplified on air dot com and

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00:22:23,119 --> 00:22:25,680
Speaker 2: use the contact form to fill it out and send

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Speaker 2: us your question. And you can even attach a photo,

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Speaker 2: which is very very helpful because I'll tell you I

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Speaker 2: love playing long distance plant detective, but it is darn

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Speaker 2: near impossible without a photo. Very often, in fact, almost

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Speaker 2: all the cases, a photo will blast a case wide open.

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Speaker 2: So please do include a photo if you can. And

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Speaker 2: Jim our first question, did send us some photos?

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Speaker 1: Yeah, Jim sent photos about a red dwarf Japanese lace

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Speaker 1: leaf maple, and he believes that it's dying. It's in

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Speaker 1: its third replanting three years years ago. Replanted for location purposes.

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Speaker 1: It's in sandy soil, full sun, breezy, next to a lake.

428
00:23:08,720 --> 00:23:10,880
Speaker 1: It gets a fair amount of water, as indicated by

429
00:23:10,880 --> 00:23:14,039
Speaker 1: the green grass around it. I do not fertilize the

430
00:23:14,119 --> 00:23:18,480
Speaker 1: tree and the area. I do know the pH of

431
00:23:18,599 --> 00:23:21,079
Speaker 1: the I do not know the pH of the soil.

432
00:23:21,319 --> 00:23:23,920
Speaker 1: Today I added the mulch and watered it for an hour.

433
00:23:24,519 --> 00:23:28,359
Speaker 1: Its last location was similar to this location. What to

434
00:23:28,440 --> 00:23:34,119
Speaker 1: do and Stacy those pictures? This Japanese maple looks really rough,

435
00:23:34,319 --> 00:23:37,960
Speaker 1: but I think it's pretty typical of what happens with

436
00:23:38,039 --> 00:23:41,319
Speaker 1: the Japanese maple when you have it in a highly

437
00:23:41,359 --> 00:23:42,480
Speaker 1: exposed area.

438
00:23:42,720 --> 00:23:46,039
Speaker 2: Yeah, you know, Japanese maples are definitely one of those

439
00:23:46,079 --> 00:23:49,359
Speaker 2: plants that needs some careful sighting. You know, there are

440
00:23:49,440 --> 00:23:52,640
Speaker 2: certainly shrubs and trees and perennials out there that you

441
00:23:52,720 --> 00:23:54,839
Speaker 2: can pretty much pull up down anywhere in your yard

442
00:23:54,880 --> 00:23:57,640
Speaker 2: and they will thrive. And Japanese maples are not one

443
00:23:57,640 --> 00:24:00,839
Speaker 2: of them, correct, They are one that definitely benefits from

444
00:24:00,960 --> 00:24:04,880
Speaker 2: a more protected location. And I would say, especially in

445
00:24:04,920 --> 00:24:08,240
Speaker 2: the case of a lace leaf variety like he has,

446
00:24:08,880 --> 00:24:11,000
Speaker 2: you really want to make sure you're sighting that out

447
00:24:11,039 --> 00:24:14,279
Speaker 2: of the wind. The reason for that is because those

448
00:24:14,400 --> 00:24:18,839
Speaker 2: lease leaves expose so so much more leaf surface than

449
00:24:18,920 --> 00:24:21,680
Speaker 2: a standard leaf. You know, you have all of those fine,

450
00:24:21,720 --> 00:24:24,839
Speaker 2: little thin fingers, and what that means is that the

451
00:24:24,880 --> 00:24:28,720
Speaker 2: sun the wind has all that extra places to work on,

452
00:24:28,799 --> 00:24:33,440
Speaker 2: extra surface area to evaporate water from, and it just

453
00:24:33,480 --> 00:24:36,759
Speaker 2: makes the plant really really stressed. So I would say

454
00:24:36,920 --> 00:24:39,440
Speaker 2: that I don't think this plant is long for this world.

455
00:24:39,519 --> 00:24:43,119
Speaker 2: I'm afraid if it were to stay in this spot.

456
00:24:43,200 --> 00:24:45,960
Speaker 2: And I would also add in the photo it looks

457
00:24:46,000 --> 00:24:49,160
Speaker 2: like there's a lot of potting soil around the base

458
00:24:49,200 --> 00:24:53,119
Speaker 2: of the plant. And you know it's I understand, I've

459
00:24:53,160 --> 00:24:54,920
Speaker 2: been there before. Believe me, I know what it's like.

460
00:24:56,039 --> 00:24:58,880
Speaker 2: The desire to just say I want a plant here,

461
00:24:58,920 --> 00:25:00,880
Speaker 2: so I'm just going to dig a hole I'm going

462
00:25:00,960 --> 00:25:02,640
Speaker 2: to dump a bag of potting mix in here and

463
00:25:02,680 --> 00:25:05,519
Speaker 2: I'm going to plant in it. But that is a

464
00:25:05,720 --> 00:25:08,400
Speaker 2: really bad idea. And I know it's hard to understand

465
00:25:08,559 --> 00:25:10,880
Speaker 2: or believe this, but it is true. So what happens,

466
00:25:11,319 --> 00:25:14,319
Speaker 2: as I've talked about before, is a bathtub effect. So

467
00:25:14,440 --> 00:25:17,759
Speaker 2: potting mix is very very porous. It has large air

468
00:25:17,799 --> 00:25:20,319
Speaker 2: spaces between its particles that means it can hold on

469
00:25:20,480 --> 00:25:24,720
Speaker 2: to a lot of water. By comparison, the soil around

470
00:25:24,720 --> 00:25:28,000
Speaker 2: it has very very small spaces in between its particles.

471
00:25:28,559 --> 00:25:30,759
Speaker 2: So when you water, all that water is going into

472
00:25:30,799 --> 00:25:33,119
Speaker 2: that nice, light, fluffy potting soil with those big old

473
00:25:33,160 --> 00:25:36,640
Speaker 2: air spaces, filling that up. But then gravity takes its

474
00:25:36,680 --> 00:25:40,119
Speaker 2: toll and it starts to drain through, and when it

475
00:25:40,240 --> 00:25:43,960
Speaker 2: hits the native soil around that hole that you dug,

476
00:25:44,559 --> 00:25:47,119
Speaker 2: it just comes to a screeching hole. It's kind of

477
00:25:47,160 --> 00:25:50,079
Speaker 2: like trying to fit a huge crowd through a small door.

478
00:25:50,759 --> 00:25:53,119
Speaker 2: And what ends up happening is that moisture just sits

479
00:25:53,160 --> 00:25:57,000
Speaker 2: around the roots waiting for its chance to drain out,

480
00:25:57,759 --> 00:26:01,640
Speaker 2: and in very sensitive plant I've seen this lead to

481
00:26:01,720 --> 00:26:04,200
Speaker 2: death in the case of lilacs and panicle hydrang just

482
00:26:04,240 --> 00:26:06,880
Speaker 2: specifically because those are two plants that are very sensitive

483
00:26:07,960 --> 00:26:11,960
Speaker 2: to those conditions. So, you know, I know obviously this

484
00:26:12,000 --> 00:26:14,599
Speaker 2: plant is not happy at having been moved three times.

485
00:26:15,440 --> 00:26:20,000
Speaker 2: Japanese maples generally don't take too kindly to that. But

486
00:26:20,039 --> 00:26:21,720
Speaker 2: I think if this plant is going to have any

487
00:26:21,799 --> 00:26:24,400
Speaker 2: chance at survival, it needs to be moved away from

488
00:26:24,400 --> 00:26:26,680
Speaker 2: the lake and into a spot where it's just your

489
00:26:26,759 --> 00:26:32,200
Speaker 2: native soil. It's protected from the wind and mulched and

490
00:26:32,519 --> 00:26:35,160
Speaker 2: given a lot of TLC and hopefully it can recover.

491
00:26:35,400 --> 00:26:38,839
Speaker 1: Yeah, the edge of a lake is a very exposed area,

492
00:26:39,119 --> 00:26:41,720
Speaker 1: not a good spot for a Japanese maple. They tend

493
00:26:41,720 --> 00:26:45,880
Speaker 1: to like micro climates. One other quick addition to that, Stacey,

494
00:26:46,000 --> 00:26:49,480
Speaker 1: and that would be with Japanese maples, they have a tendency,

495
00:26:49,720 --> 00:26:53,039
Speaker 1: at least in the Midwest in the north to leaf

496
00:26:53,119 --> 00:26:57,039
Speaker 1: out in spring and then be subject to frost yep

497
00:26:57,240 --> 00:26:59,799
Speaker 1: and die back, and they're very sensitive to that too,

498
00:26:59,839 --> 00:27:04,440
Speaker 1: So it's probably an accumulation of a lot of things there.

499
00:27:04,519 --> 00:27:07,039
Speaker 1: So I would agree, I think this plant needs to

500
00:27:07,079 --> 00:27:10,440
Speaker 1: move again and in a different, more protective location.

501
00:27:10,519 --> 00:27:13,200
Speaker 2: And you know, Jim, what you can do is plant

502
00:27:13,359 --> 00:27:17,720
Speaker 2: a lemony lace elderberry instead. Yes, it is a much

503
00:27:17,759 --> 00:27:20,759
Speaker 2: more durable plant. It has lacy leaves that look a

504
00:27:20,799 --> 00:27:22,799
Speaker 2: bit like the Japanese maple, so if that's the look

505
00:27:22,839 --> 00:27:25,599
Speaker 2: you're going for. There. It is bright yellow instead of

506
00:27:25,640 --> 00:27:27,440
Speaker 2: the red that you have, But it's a much more

507
00:27:27,480 --> 00:27:30,160
Speaker 2: durable plant and will probably deal better with those conditions

508
00:27:30,160 --> 00:27:30,880
Speaker 2: than the maple will.

509
00:27:31,400 --> 00:27:34,119
Speaker 1: Mary Lou writes to us, Hello, Rick and Stacey. I

510
00:27:34,160 --> 00:27:36,920
Speaker 1: love listening to your garden advice. My question is this.

511
00:27:37,079 --> 00:27:40,880
Speaker 1: I have a variegated pagoda dog with suckers coming up

512
00:27:40,920 --> 00:27:43,319
Speaker 1: from the bottom. Typically I trim them out to give

513
00:27:43,359 --> 00:27:46,720
Speaker 1: them the energy towards the tree. However, the tree is

514
00:27:46,759 --> 00:27:50,720
Speaker 1: looking unhappy and maybe due to cicadas, I don't know.

515
00:27:51,200 --> 00:27:54,920
Speaker 1: It also might be due to the lovely buckthorn growing

516
00:27:54,960 --> 00:27:58,079
Speaker 1: in my neighbor's yard that suck any nutrients out of

517
00:27:58,119 --> 00:28:01,680
Speaker 1: the soil. Would you recommend trim off the suckers or

518
00:28:02,200 --> 00:28:03,119
Speaker 1: letting them.

519
00:28:03,319 --> 00:28:06,559
Speaker 2: Grow so you know, Mary Lou. She also sent a

520
00:28:06,559 --> 00:28:08,200
Speaker 2: picture and we of course will put that on the

521
00:28:08,200 --> 00:28:10,279
Speaker 2: YouTube version as well as in the show notes that

522
00:28:10,359 --> 00:28:14,720
Speaker 2: gardening simplified on air dot Com. I don't see this

523
00:28:14,799 --> 00:28:17,119
Speaker 2: plant looking bad, do you know?

524
00:28:17,359 --> 00:28:20,440
Speaker 1: I thought it looked actually quite beautiful.

525
00:28:20,480 --> 00:28:21,079
Speaker 2: I thought it did.

526
00:28:21,519 --> 00:28:24,640
Speaker 1: And you know the characteristics of the plant, the way

527
00:28:24,680 --> 00:28:28,480
Speaker 1: it grows, it generally grows well with some competition around

528
00:28:29,079 --> 00:28:32,720
Speaker 1: along woodland edges. So I think you got to give

529
00:28:32,759 --> 00:28:35,200
Speaker 1: yourself some credit there, Mary Lou. I think the plant's

530
00:28:35,240 --> 00:28:36,000
Speaker 1: doing pretty well.

531
00:28:36,079 --> 00:28:38,759
Speaker 2: Yeah, I think so too. And so this is specifically

532
00:28:38,839 --> 00:28:44,200
Speaker 2: a golden shadows Pagoda dogwood, beautiful yellow and green variated tree,

533
00:28:45,599 --> 00:28:49,079
Speaker 2: and it is turning a little bit pink, and I

534
00:28:49,119 --> 00:28:51,359
Speaker 2: think that that's normal. I mean, you might usually see

535
00:28:51,359 --> 00:28:53,440
Speaker 2: that a little bit later in the season rather than

536
00:28:53,559 --> 00:28:55,279
Speaker 2: right now. But I don't think that the pink is

537
00:28:55,359 --> 00:28:58,039
Speaker 2: a cause for concern. And I would say that, yeah, overall,

538
00:28:58,079 --> 00:28:59,799
Speaker 2: I think your plant looks healthy. I don't think you

539
00:28:59,799 --> 00:29:03,720
Speaker 2: have to worry about the health now. As for the suckers,

540
00:29:04,160 --> 00:29:08,720
Speaker 2: I would be inclined to probably myself trim them out,

541
00:29:08,920 --> 00:29:12,759
Speaker 2: especially at the age that Marylou's tree is. It really

542
00:29:12,839 --> 00:29:16,440
Speaker 2: has developed kind of a strong single trunk, and I

543
00:29:16,440 --> 00:29:18,519
Speaker 2: think it's best to just stick with that because some

544
00:29:18,599 --> 00:29:20,200
Speaker 2: of the suckers that you can see to the right

545
00:29:20,240 --> 00:29:22,079
Speaker 2: of the photo are getting pretty large.

546
00:29:22,720 --> 00:29:25,359
Speaker 1: Correct If the tree was younger, then you could opt

547
00:29:25,359 --> 00:29:27,480
Speaker 1: to go with the multi stem route that at this

548
00:29:27,640 --> 00:29:29,480
Speaker 1: point I think we're in the boat. We got a row.

549
00:29:29,599 --> 00:29:32,279
Speaker 2: Yeah, I agree, but it's not going to harm the tree.

550
00:29:32,440 --> 00:29:35,160
Speaker 2: You know, some of those cuts will be rather large,

551
00:29:35,240 --> 00:29:39,400
Speaker 2: but again I wouldn't worry about that too terribly much. Now,

552
00:29:39,440 --> 00:29:43,079
Speaker 2: I have heard for crab apples that the best time

553
00:29:43,119 --> 00:29:46,839
Speaker 2: to prune off suckers is in August because the hormones

554
00:29:46,839 --> 00:29:49,039
Speaker 2: in the tree are such that it won't just keep

555
00:29:49,119 --> 00:29:52,839
Speaker 2: trying to make them, it can actually, you know, reduce

556
00:29:52,960 --> 00:29:56,400
Speaker 2: or even eliminate the suckers. So whether that is equally

557
00:29:56,400 --> 00:29:58,480
Speaker 2: true for Dogwood's I don't know. But given the fact

558
00:29:58,519 --> 00:30:02,400
Speaker 2: that it is now, you know, late July, I would say,

559
00:30:02,440 --> 00:30:05,119
Speaker 2: go ahead and plan for you know, in about three

560
00:30:05,160 --> 00:30:08,359
Speaker 2: weeks or so to cut off those suckers. See if

561
00:30:08,400 --> 00:30:11,319
Speaker 2: that help, you know, see if that timing works to

562
00:30:11,440 --> 00:30:14,519
Speaker 2: reduce them. But overall, I wouldn't worry about your plan.

563
00:30:14,559 --> 00:30:15,480
Speaker 2: I think it looks really good.

564
00:30:16,559 --> 00:30:20,400
Speaker 1: John writes to us very simply, our yard has been

565
00:30:20,519 --> 00:30:23,920
Speaker 1: crazy this year with weeds. We spend way too much

566
00:30:24,000 --> 00:30:30,200
Speaker 1: time pulling them. I have used prene to exhaustion the

567
00:30:30,359 --> 00:30:32,759
Speaker 1: weeds we've got pull You know, you got to be

568
00:30:32,799 --> 00:30:35,640
Speaker 1: weeding by example here, and I'm just gonna simply say

569
00:30:35,680 --> 00:30:40,200
Speaker 1: to John that, yes, weeds are frustrating, but I believe

570
00:30:40,400 --> 00:30:43,759
Speaker 1: that if you are out there in fall dealing with weeds,

571
00:30:44,160 --> 00:30:48,559
Speaker 1: you solve eighty to ninety percent of your weed problems.

572
00:30:48,680 --> 00:30:52,640
Speaker 1: I really believe that when you use herbicides in fall,

573
00:30:52,680 --> 00:30:56,079
Speaker 1: there's good translocation into the root system. You get the

574
00:30:56,160 --> 00:31:00,960
Speaker 1: winter annuals before they before they bloom. I just really

575
00:31:01,039 --> 00:31:04,240
Speaker 1: believe that the people who have the best success as

576
00:31:04,240 --> 00:31:06,720
Speaker 1: far as weeds are concerned, are out there in the

577
00:31:06,759 --> 00:31:08,480
Speaker 1: fall dealing, you know.

578
00:31:08,519 --> 00:31:10,440
Speaker 2: And the other thing I would add to that is

579
00:31:10,440 --> 00:31:13,480
Speaker 2: that you know, why are you getting weeds? Is it

580
00:31:13,519 --> 00:31:15,640
Speaker 2: that your lawn isn't filled in? Is it that it

581
00:31:15,720 --> 00:31:17,680
Speaker 2: is a bed that's not mulch, Because I will tell

582
00:31:17,720 --> 00:31:22,559
Speaker 2: you mulch can work wonders. And if you can, you know,

583
00:31:23,000 --> 00:31:25,200
Speaker 2: get rid of the weeds and get a good four

584
00:31:25,240 --> 00:31:28,400
Speaker 2: inch layer of mulch on that area. That should take

585
00:31:28,440 --> 00:31:31,160
Speaker 2: care of not only the perennial weeds. In many cases

586
00:31:31,279 --> 00:31:33,440
Speaker 2: some things will still come up, but also it will

587
00:31:33,440 --> 00:31:37,160
Speaker 2: prevent the seeds from germinating. And you know, do yourself

588
00:31:37,200 --> 00:31:38,880
Speaker 2: a favor. Don't make it more work than it needs

589
00:31:38,920 --> 00:31:41,759
Speaker 2: to be put down mulch. It really really will help.

590
00:31:42,000 --> 00:31:45,640
Speaker 1: Yeah, and John also mentions prene here. So prene is

591
00:31:45,680 --> 00:31:48,640
Speaker 1: a pre emergent weed control, So it's only going to

592
00:31:48,680 --> 00:31:52,519
Speaker 1: work on weed seed or seed that's brought to the surface.

593
00:31:52,599 --> 00:31:56,680
Speaker 1: It's not going to help with those perennial weeds. And again,

594
00:31:56,759 --> 00:31:59,440
Speaker 1: when you're dealing with weeds, you're dealing with all types

595
00:31:59,480 --> 00:32:03,480
Speaker 1: of weeds, including those winter annuals. So boy, I can't

596
00:32:03,519 --> 00:32:07,279
Speaker 1: emphasize enough. Mark your calendar for September, October, November and

597
00:32:07,359 --> 00:32:10,079
Speaker 1: be out there dealing with the weeds you're the following year,

598
00:32:10,119 --> 00:32:10,880
Speaker 1: you're going to be happy.

599
00:32:10,920 --> 00:32:13,079
Speaker 2: Then, Yeah, and you know, spend the next couple of

600
00:32:13,119 --> 00:32:16,359
Speaker 2: weeks identifying your weeds, find out if their perennial weeds,

601
00:32:16,400 --> 00:32:18,039
Speaker 2: find out if they're annual weeds, and then you know

602
00:32:18,079 --> 00:32:20,200
Speaker 2: where you can put where you need to put your energy,

603
00:32:20,799 --> 00:32:22,480
Speaker 2: and if preene is even doing any good, because if

604
00:32:22,480 --> 00:32:24,799
Speaker 2: you're using it against those perennial weeds, Yeah, like Rick said,

605
00:32:25,039 --> 00:32:27,319
Speaker 2: it won't do anything for you. So we got to

606
00:32:27,319 --> 00:32:28,720
Speaker 2: take a little break. When we come back, we've got

607
00:32:28,759 --> 00:32:30,839
Speaker 2: a special guest for branching news. You won't want to

608
00:32:30,839 --> 00:32:39,599
Speaker 2: miss it, so stay tuned. The Gardening Simplified Show is

609
00:32:39,640 --> 00:32:42,640
Speaker 2: brought to you by proven Winners Color Choice Shrubs. Our

610
00:32:42,759 --> 00:32:45,920
Speaker 2: award winning flowering shrubs and evergreens have been trialed and

611
00:32:45,960 --> 00:32:49,400
Speaker 2: tested for your success so you enjoy more beauty and

612
00:32:49,559 --> 00:32:52,480
Speaker 2: less work. Look for Proven Winners Color Choice Shrubs in

613
00:32:52,519 --> 00:32:55,359
Speaker 2: the distinctive white container at your local garden center.

614
00:32:57,359 --> 00:33:00,880
Speaker 1: Welcome back to the Gardening Simplified Show. Today, for branching news,

615
00:33:00,920 --> 00:33:04,200
Speaker 1: we're going to talk to Diane Devereaux. Diane is known

616
00:33:04,359 --> 00:33:07,839
Speaker 1: as the Canning Diva and I've known Diane for a

617
00:33:07,960 --> 00:33:12,359
Speaker 1: number of years. She has a new book coming out

618
00:33:12,599 --> 00:33:16,000
Speaker 1: called Meals in a Jar, and we're going to hold

619
00:33:16,039 --> 00:33:21,640
Speaker 1: this up for YouTube viewers. What a gorgeous book. And Diane,

620
00:33:21,960 --> 00:33:25,279
Speaker 1: thanks for joining us on the Gardening Simplified Show. We

621
00:33:25,319 --> 00:33:30,440
Speaker 1: appreciate you joining us and sharing information about Meals in

622
00:33:30,599 --> 00:33:32,440
Speaker 1: a Jar. How did this come about?

623
00:33:33,400 --> 00:33:36,440
Speaker 3: Oh, thank you guys, Thank you so much for having me. Well,

624
00:33:36,640 --> 00:33:39,400
Speaker 3: I as a recipe creator, you know, I'm constantly thinking

625
00:33:39,400 --> 00:33:42,279
Speaker 3: of new things. But it came about because a lot

626
00:33:42,319 --> 00:33:45,680
Speaker 3: of the canners that I interact with on a daily basis,

627
00:33:46,000 --> 00:33:50,039
Speaker 3: whether it be social media, on my website. They wanted

628
00:33:50,079 --> 00:33:53,279
Speaker 3: more meals, and you know, there just wasn't enough out there.

629
00:33:54,240 --> 00:33:56,359
Speaker 3: A couple of my books kind of grazed the surface,

630
00:33:56,920 --> 00:33:59,839
Speaker 3: and so I was getting lots of lots of inquiry.

631
00:34:00,119 --> 00:34:02,680
Speaker 3: So I decided to just start working on a bunch

632
00:34:02,720 --> 00:34:05,960
Speaker 3: of recipes. And then, of course I love food, so

633
00:34:06,599 --> 00:34:09,519
Speaker 3: I dove into like culinary cuisines from around the world,

634
00:34:10,159 --> 00:34:12,000
Speaker 3: and I just I had so much fun with this.

635
00:34:12,159 --> 00:34:15,000
Speaker 3: So I didn't want to just create another soup or

636
00:34:15,039 --> 00:34:17,760
Speaker 3: another chili, you know, I wanted to give people something

637
00:34:17,840 --> 00:34:20,440
Speaker 3: really exciting. And as you noticed when you put throughout

638
00:34:20,440 --> 00:34:24,280
Speaker 3: the book, there are some amazing, fun and very cultural

639
00:34:24,320 --> 00:34:25,400
Speaker 3: recipes throughout.

640
00:34:25,719 --> 00:34:29,320
Speaker 1: Yeah. Absolutely, and you talk about cultural. I know you

641
00:34:29,360 --> 00:34:32,480
Speaker 1: well enough, Diane, and follow you in social media, where

642
00:34:32,880 --> 00:34:35,800
Speaker 1: I also know that you believe that the work you

643
00:34:35,920 --> 00:34:39,079
Speaker 1: do here with meals in a jar or canning, you're

644
00:34:39,119 --> 00:34:42,880
Speaker 1: not only preserving food, but you're preserving family meals. You're

645
00:34:43,000 --> 00:34:47,119
Speaker 1: preserving memories, so to speak, which really makes us special.

646
00:34:48,280 --> 00:34:50,599
Speaker 3: Yes, thank you for saying that. It is true. It's

647
00:34:50,639 --> 00:34:56,039
Speaker 3: like a community, right, and when you think about breaking bread, right,

648
00:34:56,239 --> 00:35:01,440
Speaker 3: we sit down together, we have fellowship, we have family, friends, community, right,

649
00:35:01,960 --> 00:35:05,239
Speaker 3: and that's exactly what we are doing with canning and

650
00:35:05,239 --> 00:35:08,559
Speaker 3: home preserving, because not only in the act of you know,

651
00:35:08,599 --> 00:35:11,719
Speaker 3: preserving and propping the food and putting it into jars,

652
00:35:12,519 --> 00:35:14,360
Speaker 3: we're doing that at meal time too, So you're getting

653
00:35:14,360 --> 00:35:17,880
Speaker 3: a sense of community throughout all the work from start

654
00:35:17,920 --> 00:35:21,199
Speaker 3: to finish, and then the enjoyment aspect. So yeah, for.

655
00:35:21,159 --> 00:35:25,440
Speaker 1: Sure, and Diane talking about family and friends. The forward

656
00:35:25,519 --> 00:35:28,400
Speaker 1: of this book is written by Carrie Underwood tell us

657
00:35:28,440 --> 00:35:29,039
Speaker 1: about that.

658
00:35:30,199 --> 00:35:35,079
Speaker 3: Yes, Carrie is wonderful. A couple of years ago, she

659
00:35:35,239 --> 00:35:39,840
Speaker 3: had posted an image of a recipe she canned, and

660
00:35:39,920 --> 00:35:43,440
Speaker 3: I think it was something simple like tomatoes, and she says,

661
00:35:43,480 --> 00:35:46,119
Speaker 3: I may not be no canning diva, but these maters

662
00:35:46,119 --> 00:35:49,400
Speaker 3: shoe looked good, and I thank her. It was awesome, right,

663
00:35:49,440 --> 00:35:52,079
Speaker 3: So I thanked her for giving me a shout out,

664
00:35:52,159 --> 00:35:55,719
Speaker 3: because you know, she is quite popular and that helps,

665
00:35:55,920 --> 00:35:57,679
Speaker 3: you know, give me a little bit of recognition. But

666
00:35:57,719 --> 00:36:00,639
Speaker 3: when I had reached out to her, she founded right

667
00:36:00,679 --> 00:36:04,320
Speaker 3: back and we started to have a wonderful dialogue. And

668
00:36:04,480 --> 00:36:06,800
Speaker 3: she had mentioned how she was a bit intimidated about

669
00:36:06,920 --> 00:36:09,559
Speaker 3: pressure canning, and I just I just said, you know, hey,

670
00:36:09,599 --> 00:36:13,000
Speaker 3: anytime you you want me to show you, I'll gladly

671
00:36:13,199 --> 00:36:16,159
Speaker 3: teach you. And sure enough she responded right.

672
00:36:16,079 --> 00:36:20,480
Speaker 1: Back with okay, well that's great. I was like, yeah.

673
00:36:20,519 --> 00:36:22,519
Speaker 3: My jaw hit the floor and I was like, okay,

674
00:36:22,599 --> 00:36:26,360
Speaker 3: we're doing this. And it has been a fun, you know,

675
00:36:26,480 --> 00:36:30,760
Speaker 3: friendship since. And I'm very thankful that she took the

676
00:36:30,800 --> 00:36:32,800
Speaker 3: time out of her very busy schedule, as you know,

677
00:36:33,159 --> 00:36:38,199
Speaker 3: to talk about how she loves gardening and canning and preserving.

678
00:36:38,280 --> 00:36:41,000
Speaker 3: And you know what I was able to do for her,

679
00:36:41,039 --> 00:36:44,719
Speaker 3: which you know, just that that interaction helped give her

680
00:36:44,760 --> 00:36:47,719
Speaker 3: the confidence she needed. And she she's a canning machine.

681
00:36:47,719 --> 00:36:50,800
Speaker 3: Whenever she's not on tour, she's home, she's gardening, canning

682
00:36:50,800 --> 00:36:51,239
Speaker 3: and baking.

683
00:36:51,760 --> 00:36:54,960
Speaker 2: That's dream life. You know what I really love about

684
00:36:55,000 --> 00:36:57,599
Speaker 2: this concept, Like you said, it's not another seat, it's

685
00:36:57,639 --> 00:36:59,679
Speaker 2: not another chili, which is of course with so many

686
00:36:59,719 --> 00:37:03,039
Speaker 2: canning books are, but you know, so many people are

687
00:37:03,119 --> 00:37:06,760
Speaker 2: so busy and they want to eat home and they

688
00:37:06,760 --> 00:37:08,719
Speaker 2: want to eat home cooked food, they want to eat healthy,

689
00:37:08,760 --> 00:37:11,599
Speaker 2: but they just don't have the time to you know,

690
00:37:11,639 --> 00:37:13,280
Speaker 2: get home from work and the kids have this, and

691
00:37:13,320 --> 00:37:14,559
Speaker 2: then you know they have to do this and this

692
00:37:14,599 --> 00:37:17,519
Speaker 2: and this. But this is such a great way to

693
00:37:17,559 --> 00:37:20,559
Speaker 2: take advantage of slower times of the year, you know,

694
00:37:21,039 --> 00:37:24,639
Speaker 2: your kids off season in sports or whatever, to devote

695
00:37:24,639 --> 00:37:27,000
Speaker 2: the time to just stocking up these meals so that

696
00:37:27,039 --> 00:37:30,199
Speaker 2: when you do have those busy nights, it's like the

697
00:37:30,199 --> 00:37:32,239
Speaker 2: same as if you did have two hours to cook

698
00:37:32,280 --> 00:37:34,480
Speaker 2: an amazing meal that everybody could sit down together.

699
00:37:35,480 --> 00:37:38,679
Speaker 3: Mm hm oh absolutely, you hit the nail on the head.

700
00:37:39,280 --> 00:37:41,639
Speaker 3: We put all that time in the upfront, so that

701
00:37:41,679 --> 00:37:46,079
Speaker 3: way you do have a pantry stock full of meals

702
00:37:46,079 --> 00:37:49,039
Speaker 3: that you just eat and serve. It takes the load off,

703
00:37:49,239 --> 00:37:51,320
Speaker 3: because you're right, especially when fall hits, you know.

704
00:37:52,039 --> 00:37:55,400
Speaker 1: So in a nutshell, Diane, what we're talking about is

705
00:37:55,480 --> 00:38:01,519
Speaker 1: we're talking about pressure canning ready made meal in a jar.

706
00:38:01,960 --> 00:38:02,639
Speaker 1: Is that correct?

707
00:38:03,639 --> 00:38:06,280
Speaker 3: That's correct. Yes, Everything we make is going to be

708
00:38:06,440 --> 00:38:10,239
Speaker 3: already cooked and ready to go, so it has a

709
00:38:10,280 --> 00:38:13,440
Speaker 3: shelf life of three to five years. What's beautiful about

710
00:38:13,519 --> 00:38:17,119
Speaker 3: every meal inside the book is you preserve it and

711
00:38:17,119 --> 00:38:20,800
Speaker 3: then you simply remove the lid and heat it up

712
00:38:21,039 --> 00:38:21,880
Speaker 3: and eat it.

713
00:38:22,360 --> 00:38:26,800
Speaker 1: Wow. Yeah, that sounds convenient now, I'd have to admit, Diane.

714
00:38:26,840 --> 00:38:31,360
Speaker 1: And again we're talking to the canning diva, and that's

715
00:38:31,480 --> 00:38:35,159
Speaker 1: Diane Devereaux and her beautiful new book coming out called

716
00:38:35,599 --> 00:38:38,880
Speaker 1: Meals in a Jar. Diane, I have to admit that

717
00:38:39,039 --> 00:38:43,599
Speaker 1: when I saw it involved pressure cooking pressure canning, I

718
00:38:43,639 --> 00:38:47,960
Speaker 1: was like, I'm out, I can't do this, and I

719
00:38:48,079 --> 00:38:51,320
Speaker 1: remember years ago the old pressure cookers on the stove.

720
00:38:51,719 --> 00:38:55,400
Speaker 1: But following you on Instagram, I was struck by the

721
00:38:55,400 --> 00:38:59,400
Speaker 1: fact that you were using this pressure canner, this pressure

722
00:38:59,440 --> 00:39:04,239
Speaker 1: cooker outdoors using propane, and I'm thinking, now, maybe I

723
00:39:04,280 --> 00:39:05,119
Speaker 1: can handle this.

724
00:39:05,679 --> 00:39:07,480
Speaker 2: M Yeah, I have.

725
00:39:08,360 --> 00:39:10,960
Speaker 3: I'm very blessed to have a partnership with all Americans

726
00:39:11,039 --> 00:39:14,400
Speaker 3: pressure canners, these out of Wisconsin, and they had sent

727
00:39:14,480 --> 00:39:17,880
Speaker 3: me one of their models. It's a nine. It'll hold

728
00:39:17,960 --> 00:39:21,840
Speaker 3: upwards of twenty court jars. What's awesome about this is

729
00:39:22,320 --> 00:39:24,320
Speaker 3: I can get so much done at once, but it's

730
00:39:24,360 --> 00:39:26,320
Speaker 3: too big for my save. So I have a camp

731
00:39:26,400 --> 00:39:30,719
Speaker 3: shaft sove that's outdoors. It has two burners. You use

732
00:39:30,800 --> 00:39:33,199
Speaker 3: a pro paane tank just as you would a grill,

733
00:39:33,920 --> 00:39:36,519
Speaker 3: and it works out perfectly. I set a couple of

734
00:39:37,199 --> 00:39:39,119
Speaker 3: fire bricks down there so that we have a flat

735
00:39:39,159 --> 00:39:41,920
Speaker 3: surface because it is so large, and yeah, it makes

736
00:39:41,960 --> 00:39:43,760
Speaker 3: it so much easy. Is the biggest thing you have

737
00:39:43,800 --> 00:39:46,599
Speaker 3: to worry about though. Rick is the weather, Yeah, right.

738
00:39:46,639 --> 00:39:51,119
Speaker 1: Right, that's true. But you know I can deal with that,

739
00:39:51,199 --> 00:39:53,239
Speaker 1: and I'm out there grilling in the weather. But I

740
00:39:53,760 --> 00:39:57,679
Speaker 1: love the fact that I could do that outside. Diane

741
00:39:58,360 --> 00:40:01,599
Speaker 1: meals in a jar, thinking, okay, so we've got some

742
00:40:01,639 --> 00:40:04,000
Speaker 1: carrots and we've got some corn and that sort of thing.

743
00:40:04,199 --> 00:40:08,079
Speaker 1: My word, was I wrong? I mean everything from meat

744
00:40:08,079 --> 00:40:11,840
Speaker 1: balls to I mean shrimp and et cetera, et cetera.

745
00:40:12,119 --> 00:40:16,639
Speaker 1: This is there's some fabulous recipes in here, certainly something

746
00:40:16,679 --> 00:40:19,400
Speaker 1: that I'd love to crack open a jar after a

747
00:40:19,440 --> 00:40:21,760
Speaker 1: long day at work and be able to heat up

748
00:40:21,760 --> 00:40:23,440
Speaker 1: and enjoy.

749
00:40:23,880 --> 00:40:25,960
Speaker 3: Oh thank you for saying that. Yes, I had so

750
00:40:26,119 --> 00:40:28,440
Speaker 3: much fun. You know a lot of what you see

751
00:40:28,440 --> 00:40:30,599
Speaker 3: in here is how I love to cook and eat.

752
00:40:30,679 --> 00:40:32,360
Speaker 3: And I'm not gonna lie. I'm the type two that

753
00:40:32,559 --> 00:40:34,760
Speaker 3: if I've had a long, busy day, the last thing

754
00:40:34,800 --> 00:40:37,159
Speaker 3: I want to do is cook from scratch. So there's

755
00:40:37,320 --> 00:40:40,000
Speaker 3: you know, times I'll run downstairs. But something simple like

756
00:40:40,079 --> 00:40:44,559
Speaker 3: even Korean bogagi, or I love Asian fruits. He there

757
00:40:44,599 --> 00:40:48,400
Speaker 3: would be like sukiyaki or a lemon grass chicken soup.

758
00:40:48,840 --> 00:40:51,920
Speaker 3: That one is also, I mean just amazing simple. But

759
00:40:52,000 --> 00:40:54,960
Speaker 3: we're also controlling what we put in each jar, so

760
00:40:55,000 --> 00:40:56,800
Speaker 3: there is a health factor to that. Right, we know

761
00:40:56,840 --> 00:41:00,519
Speaker 3: where the food came from. We prepared it ourselves. Many

762
00:41:00,599 --> 00:41:03,599
Speaker 3: of us garden ourselves. Some of us have small homesteads

763
00:41:03,639 --> 00:41:06,519
Speaker 3: and farms so they raise their own meat. There's a

764
00:41:06,559 --> 00:41:09,599
Speaker 3: lot of cool things that you can do to create

765
00:41:09,800 --> 00:41:12,079
Speaker 3: a variety of different meals, and yeah, I had fun exploit.

766
00:41:12,159 --> 00:41:15,960
Speaker 3: My other favorite is bangers and nash. That is a

767
00:41:15,960 --> 00:41:20,400
Speaker 3: common UK recipe. Did you see that one with the

768
00:41:20,440 --> 00:41:22,639
Speaker 3: onion gravy. I'm telling you, if you try that one,

769
00:41:22,679 --> 00:41:24,559
Speaker 3: you're going to fall in love with it. You will

770
00:41:24,559 --> 00:41:27,320
Speaker 3: be wanting to just make and preserve the onion gravya

771
00:41:27,920 --> 00:41:29,880
Speaker 3: so good.

772
00:41:29,920 --> 00:41:31,920
Speaker 2: So how long did it take you to do all

773
00:41:31,920 --> 00:41:34,119
Speaker 2: the research and recipe development, because this is a this

774
00:41:34,159 --> 00:41:35,760
Speaker 2: is a big book with a lot of recipes.

775
00:41:36,440 --> 00:41:40,119
Speaker 3: Thank you. It was a long time. It was two

776
00:41:40,199 --> 00:41:44,800
Speaker 3: years of creation and testing, an additional year of writing,

777
00:41:45,199 --> 00:41:47,880
Speaker 3: and then I mean altogether it was a four year project.

778
00:41:48,840 --> 00:41:51,440
Speaker 3: So yeah, it takes a lot of time, and I'm

779
00:41:51,559 --> 00:41:55,760
Speaker 3: constantly developing new recipes. I'm thankful that I now actually

780
00:41:56,079 --> 00:41:58,000
Speaker 3: have a lab right here in Grand Rapids I used

781
00:41:58,000 --> 00:42:01,000
Speaker 3: to have to ship stuff out, so I'm very blessed

782
00:42:01,000 --> 00:42:05,480
Speaker 3: to have a third party, you know, helping me. And

783
00:42:05,519 --> 00:42:09,440
Speaker 3: then you know, there's a lot that I do as

784
00:42:09,440 --> 00:42:10,119
Speaker 3: far as like.

785
00:42:10,280 --> 00:42:11,000
Speaker 1: After the fact.

786
00:42:11,000 --> 00:42:14,280
Speaker 3: And now we get the book concept going and we

787
00:42:14,320 --> 00:42:16,119
Speaker 3: get picked up by a publisher and in this case

788
00:42:16,159 --> 00:42:18,719
Speaker 3: at Harvest House has been absolutely wonderful to work with.

789
00:42:19,239 --> 00:42:20,800
Speaker 3: And then when they get to green light, like, yes,

790
00:42:20,840 --> 00:42:23,360
Speaker 3: we love this book concept, let's go. Then I work

791
00:42:23,400 --> 00:42:27,159
Speaker 3: with Jeff Hey, I get green Frog Photo in Grand Rapids,

792
00:42:27,440 --> 00:42:29,639
Speaker 3: and we do all of our own food shoots, We

793
00:42:29,760 --> 00:42:31,760
Speaker 3: do all the food staging. We do this all ourselves.

794
00:42:31,760 --> 00:42:34,039
Speaker 3: So everything you see in the book he and I

795
00:42:34,119 --> 00:42:34,719
Speaker 3: did together.

796
00:42:35,480 --> 00:42:36,679
Speaker 1: That's really great.

797
00:42:36,760 --> 00:42:37,039
Speaker 2: Thanks.

798
00:42:37,400 --> 00:42:37,519
Speaker 3: Well.

799
00:42:37,559 --> 00:42:40,159
Speaker 1: You can see you put a lot of work into it, Diane,

800
00:42:40,239 --> 00:42:43,360
Speaker 1: and it's a gorgeous book. The book is Meals in

801
00:42:43,400 --> 00:42:47,920
Speaker 1: a Jar, the Canning Diva Diane. If people want to

802
00:42:48,000 --> 00:42:50,480
Speaker 1: learn more about you, first of all, let's ask the

803
00:42:50,599 --> 00:42:52,079
Speaker 1: question when does the book come out?

804
00:42:53,000 --> 00:42:56,079
Speaker 3: Okay, so it comes out August sixth, that's on a Tuesday,

805
00:42:56,519 --> 00:43:00,360
Speaker 3: so for anyone who's pre ordered, that's the ship date. Also,

806
00:43:00,400 --> 00:43:02,559
Speaker 3: hearing some whispering that it might ship a little early,

807
00:43:02,639 --> 00:43:04,480
Speaker 3: so I'm kind of excited about that. I know I

808
00:43:04,559 --> 00:43:07,679
Speaker 3: heard that, but that's also the date. August sixth is

809
00:43:07,719 --> 00:43:11,599
Speaker 3: when it'll be available in stores. And we're going to

810
00:43:11,639 --> 00:43:14,800
Speaker 3: have a fun book launch signing party in Grand Rappid

811
00:43:14,840 --> 00:43:16,880
Speaker 3: at Baker book House, So that's also kind of fun.

812
00:43:17,000 --> 00:43:17,800
Speaker 1: That's fantastic.

813
00:43:17,840 --> 00:43:21,440
Speaker 3: In your website, none of that canningdiva dot com, so

814
00:43:21,440 --> 00:43:23,079
Speaker 3: you can learn more about the book. You've got a

815
00:43:23,079 --> 00:43:26,039
Speaker 3: sampling of recipes. I'll share a few things also if

816
00:43:26,039 --> 00:43:28,599
Speaker 3: anyone orders the book and they'd like to take part

817
00:43:28,760 --> 00:43:33,280
Speaker 3: in a three label template, I have access to every

818
00:43:33,760 --> 00:43:36,480
Speaker 3: recipe in the jar. I've created a sheet of labels,

819
00:43:36,519 --> 00:43:39,400
Speaker 3: so you have a template. You simply can yep, download

820
00:43:39,440 --> 00:43:41,559
Speaker 3: that and print it and now you have labels for

821
00:43:41,639 --> 00:43:42,400
Speaker 3: your jars.

822
00:43:42,519 --> 00:43:42,800
Speaker 2: Nice.

823
00:43:43,039 --> 00:43:46,119
Speaker 1: That's fantastic. Before I let you go, Diane just wanted

824
00:43:46,119 --> 00:43:48,559
Speaker 1: to ask you a question today. On today's show, we

825
00:43:48,639 --> 00:43:52,760
Speaker 1: talked about eating your landscape. And we're getting to that

826
00:43:52,880 --> 00:43:56,960
Speaker 1: time of year when the tomato plants, the cucumbers, the beans,

827
00:43:57,000 --> 00:44:00,480
Speaker 1: everything else bontiful and you stand there and you think,

828
00:44:00,519 --> 00:44:03,800
Speaker 1: what am I going to do with all these vegetables?

829
00:44:04,199 --> 00:44:07,239
Speaker 1: How do I deal with this? Looking at the book,

830
00:44:07,280 --> 00:44:10,480
Speaker 1: it looks like you can incorporate a lot of these

831
00:44:11,239 --> 00:44:12,519
Speaker 1: into Meals in a Jar.

832
00:44:13,599 --> 00:44:17,159
Speaker 3: Hmm. Absolutely. I have a chapter dedicated to vegetarian recipes.

833
00:44:18,079 --> 00:44:21,440
Speaker 3: I also have a chapter dedicated to food substitution. So

834
00:44:21,719 --> 00:44:23,639
Speaker 3: if you're a gardener and you're starting to see a

835
00:44:23,679 --> 00:44:26,480
Speaker 3: bumper crop, this book is going to be a fantastic

836
00:44:26,559 --> 00:44:29,280
Speaker 3: asset to you because you will not have to let

837
00:44:29,280 --> 00:44:30,280
Speaker 3: any of it go to waye.

838
00:44:30,679 --> 00:44:34,679
Speaker 1: Fantastic. Her name is Diane Devereaux, author of the Complete

839
00:44:34,719 --> 00:44:38,840
Speaker 1: Guide to Pressure Canning, her new book Meals in a Jar.

840
00:44:39,079 --> 00:44:43,159
Speaker 1: Congratulations Diane, and thanks for sharing this with all our

841
00:44:43,199 --> 00:44:46,119
Speaker 1: listeners and viewers here of the Gardening Simplify Show. We

842
00:44:46,199 --> 00:44:46,960
Speaker 1: appreciate it.

843
00:44:48,039 --> 00:44:50,159
Speaker 3: Thank you, Thank you both for having me, and thank

844
00:44:50,199 --> 00:44:51,119
Speaker 3: you all for tuning in.

845
00:44:51,400 --> 00:44:53,480
Speaker 1: Thanks Diane, well that was great.

846
00:44:53,519 --> 00:44:56,079
Speaker 2: That's an excellent book, and I hope that you are

847
00:44:56,119 --> 00:44:58,800
Speaker 2: as inspired as we are. And so thanks to Diane.

848
00:44:58,800 --> 00:45:01,440
Speaker 2: Thank you Rick, thank thanks Drianna, and of course thank

849
00:45:01,480 --> 00:45:03,039
Speaker 2: you so much to all of you for listening. Have

850
00:45:03,079 --> 00:45:03,840
Speaker 2: a great week ahead.