Episode 157: Foraging Finds And Garlic Growing Tips From A Master Gardener

You can grow a great garden and still lose a crop if you miss one invisible detail. We get into that reality with garlic, where a listener question opens the door to the unglamorous stuff that actually decides your harvest: nematodes, leek moth, and what “clean seed” really means when you plant year after year. Bev, our master gardener guest, breaks down what to watch for on garlic scapes, why regular crop walks matter, and how fall cleanup and crop rotation reduce the pests that overwinter in debris. If you’ve ever wondered why your garlic looks fine until it suddenly doesn’t, you’ll leave with a clearer plan. 

We also zoom out to the wider outdoor table. We talk seasonal foraging and plant ID cues you can use on a drive or a walk, including staghorn sumac, chicory along the roadside, and the difference between interesting health claims and evidence you can trust. You’ll hear how we like to sanity-check natural health and medicinal plant chatter using sources like PubMed and ScienceDirect, so curiosity stays grounded. 

Then we bring it back to the kitchen, because the point of growing food is eating well. We compare hardneck vs softneck garlic for cold-climate gardens, share how to cure garlic for real shelf life, and swap practical preservation ideas: freezing garlic, dehydrating it into powder, and using hot varieties for next-level dill pickles. We also talk old-school jar favorites like candied jalapenos, beet pickles, relishes, salsa, and chili sauce handed down through family recipes. If this helps you, subscribe, share it with a gardener or forager, and leave a review so more people find the show.

Transcript

Outdoor Journal Radio Welcome

SPEAKER_09 0:01

Hi everybody, I'm Angelo Viola. And I'm Pete Bowman. Now you might know us as the hosts of Canada's favorite fishing show, but now we're hosting a podcast. That's right. Every Thursday, Ang and I will be right here in your ears, bringing you a brand new episode of Outdoor Journal Radio. Hmm. Now, what are we going to talk about for two hours every week? Well, you know there's going to be a lot of fishing.

SPEAKER_00 0:22

I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.

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Yeah, but it's not just a fishing show. We're going to be talking to people from all facets of the outdoors. From athletes.

SPEAKER_00 0:34

All the other guys would go golfing. Me and Garchomp Turk, and all the Russians would go fishing.

SPEAKER_04 0:40

To scientists.

SPEAKER_01 0:48

If any game isn't cooked properly, marinated for you will taste it.

SPEAKER_09 0:53

And whoever else will pick up the phone. Wherever you are, Outdoor Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside. Find us on Spotify, Apple Podcasts, or wherever you get your podcasts.

SPEAKER_05 1:22

But they are still available to those who know where to listen.

Under The Canopy And Chaga

SPEAKER_05 1:28

I'm Jerry Olette, and I was honored to serve as Ontario's Minister of Natural Resources. However, my journey into the woods didn't come from politics. Rather, it came from my time in the bush and a mushroom. In 2015, I was introduced to the birch-hungry fungus known as Chaga, a tree conch with centuries of medicinal applications used by indigenous peoples all over the globe. After nearly a decade of harvest, use, testimonials, and research, my skepticism has faded to obsession. And I now spend my life dedicated to improving the lives of others through natural means. But that's not what the show is about. My pursuit of this strange mushroom and my passion for the outdoors has brought me to the places and around the people that are shaped by our natural world. On Outdoor Journal Radio's Under the Canopy podcast, I'm going to take you along with me to see the places, meet the people that will help you find your outdoor passion and help you live a life close to nature and under the canopy. So join me today for another great episode, and hopefully, we can inspire a few more people to live their lives under the canopy.

Listener Notes And Seasonal Foraging

SPEAKER_05 2:50

Okay, as always, we want to thank all our listeners all across Canada, the states. And it's it's actually kind of nice. We're getting uh going to a number of places, and people listening to a lot of the shows and getting some comments. A couple of days ago, I had some that uh listened to a number of our podcasts and were very happy and thankful that they heard about it, uh, you know, with the the the actual suggestions that they followed up on, which was nice to hear that people are doing those things and listen to those things. Well, it's that time of year again where I start to talk, you know, things like the sumac are out uh listening, and I'm working um I'm under with the John, the the um international tea expert. And uh John uh never really worked with sumac before, but so I'm gonna be bringing John some sumac to try. See if they can develop some blends with the sumac because sumac's high in vitamin C and a lot of benefits to it as well. And uh if you're picking sumac on your own, you first of all a staghorn sumac. Poison sumac is uh something completely different. Staghorn's red, and poison sumac is uh they're they're white, uh red berries on the on the staghorn. And that's what we get here in Ontario mostly as a staghorn. And it's used a lot as an ornamental plant. So you'll see it a lot of different areas on the lot because it gives good shade cover. It's I think it's a part of the Carolane Carolinian family kind of cover that uh we find around. Anyway, so a lot of um um people use it for uh ornamental, and it's a lot of um garden stuff that uh provides nice shade and actually kind of looks nice. The color looks good, plus you'll get a lot of different uh animals feeding on the the berries as well. Plus, you know, I was out walking and and we see quite a bit of different things out there like uh milk thistle. I just walked by a couple of patches of milk thistle and some burdock. Now, milk thistle is they kind of look the same except burdock doesn't have any of those spikes or thorns on them, where the milk thistle has the thorns. And if you look at stuff like uh Healthline, it'll talk about milk thistle and helping with uh liver issues such as hepatitis or cirrhosis and gallbladder stuff, and it's listed as uh helping in cell repair in the liver and helps a lot of stuff does, but I I like to see a lot of research, and just because you see one article doesn't necessarily mean it's all true. It just means that somebody writing that article came across information that kind of sends you in a direction dealing with something. So a lot of them saying that you know the milk thistle manages blood sugar. Now, burdock as well is another one. I know they make a lot of uh burdock root, they use burdock root uh for a number of different ailments as well. And uh Health Line will give you details on that. But also what I use is is something called PubMed, which is a platform where peer-reviewed information is published, or Science Direct is the one that I use mostly, both of those, PubMed and Science Direct, and they give you a lot of detailed information about a lot of the different uh oh natural products and things like that. And and so what happens is somebody will write an article about it and then publish it on PubMed or Science Direct, and then it's peer-reviewed, and all everybody can look at it, and all the the um experts or professionals out there will have a comment on it. But some of the other stuff I'm seeing out is uh healol, which is another small plant, which falls into the mint family as well. And you can tell a lot of the mint family plants because they're the stems on them are very square, so it's a little bit different. And the other thing I'm seeing in loads is chicory by the roadside, and everybody wonders what chicory is. It's kind of a pale blue flower. Um so I what happens is I pick some chicory and show them what it would look like. I saw loads of chicory on the way up to this event here I'm doing in Lindsay, Ontario right now. But uh yeah, loads of of chicory all on the roadside, it's kind of pale blue, and it's the root that um a lot, uh particularly in the southern states, use that is a chicory coffee. But we um we've got uh one of my regulars on today's show that uh we're gonna talk about some of my favorite stuff. But the other thing is I always bring uh attention to is of course my chocolate lab gunner, Anson Gunner. And all is good, he's doing well, uh loving heading up to the cottage camp to get out there, get swimming like crazy.

Gravel Pain And A Firewood Shortcut

SPEAKER_05 7:31

And I have to tell you, I'm abusing myself. I have this uh this problem. It's uh it's a gender thing. Uh and with uh male genders out there, a lot of us our brains still think we're in our 20s when we're not. And Friday last I had 22.48 tons of gravel, B-grade gravel delivered in one huge pile. And guess who's moving that? Now I did get some help with Diane, my wife, and Garrett showed up on Sunday, so he helped a bit then as well. But I gotta tell you, moving it by shovel and wheelbarrow is not like it used to be. Because I remember when I built the road into my camp cottage, I had I think it was uh a dozen uh truckloads of of A gravel come in, and I moved all that by hand. But you want to know something? That was 20, 25 years ago when I built that road, and 20, 25 years, well, 25, 26 years later, it's not quite the same. And I'm a hurting puppy. A little bit tired, gotta take a break. I'll get out there, do a load, move a pile until I get tired, a ton or two, and then take a break and go back at it again, but got most of it moved. What I'm trying to do is level off some areas to make some um nice additions to the uh to the driveway just to extend it so we can you know park boats and trailers, boat trailers and boats and things like that on there. So we're doing that. So that's occupying a lot of time, and it's wearing me down, so usual crazy stuff. So, well, I gotta take a break. I told Diane from shoveling and and raking, and she was helping me. She says, Where are you going now? Well, I'm gonna go cut a load of wood. So take a break doing all that and then get the saw going. And I got Josh, my oldest son, gave me one of these devices. It's um a marker. And what you do is you put these line marker paint cans in in this uh device that looks like a round bit of a tube with a a wheel on it, and on the wheel is a little notch that uh uh kicks when it goes around, and you can mark all your logs, and it's quite spectacular to work with. It it saves a lot of time. So, what I do is I get all my logs ready, and then I set this up, and you can set this, put different wheels on it. I've got it set for 14 inches, which is kind of ideal for our stove. Anyways, uh so I set it for 14, and you can get it for 14, 16, 18, 24, I think, are the the ones, the wheels that come with it. And then you just roll it along, and it puts a little paint dot on where to cut, and it makes it a lot quicker. So get the saw going, just go chop, cut, cut, cut, and speeds up the process considerably. So our wood pile is getting pretty close to being done, which is a good thing. Anyway, so lots happening out there, and there's a lot of good things happening with this time of year where everything's starting to be harvested.

Nematodes Leek Moth And Crop Rotation

SPEAKER_05 10:31

Okay, now I as I mentioned, I wanted to talk about something that was I love talking about because I have a lot of it, with and we're with uh the master gardener, extraordinaire Bev, who's a regular on the show. Welcome back, Bev.

SPEAKER_03 10:46

Well, thanks for having me back.

SPEAKER_05 10:48

Yeah, no problem. So it was great when we first started uh talking um about this. Actually, somebody listening to the podcast came up and asked you a question because they heard you on the podcast. Do you remember about the nematodes?

SPEAKER_06 11:00

Yes.

SPEAKER_05 11:01

And the garlic. So uh tell us about what his question. If you remember it, he was asking about uh nematodes and his garlic, and you had mentioned there's different types of nematodes. There are different types of nematodes, and how to deal with them, how to you know what do they do to garlic, and what are nematodes, first of all.

SPEAKER_03 11:18

Well, nematar nematodes are a small parasite that lives in the ground and they feed on the root systems of a a lot of plants. Um there's different types of nematodes, and they're they they're all soil dwellers that that I'm aware of, or that's gonna affect your garden. And some of them are beneficial and some of them aren't. Like there is a nematode that attacks the larva of uh the rose chafer, and that's those white grubs in your your lawn that will destroy the roots of your um grass and everything. Your grass crops, yeah. So um there's actually nematodes that they they they actually seed into the lawn and water it in, and they end up um parasitically destroying the larva of the rose chafer or um other grubs that live in your your lawn.

SPEAKER_05 12:09

So, like you said, there's a lot of different types of nematodes out there.

SPEAKER_03 12:12

And there is a nematode that you can you can pick up and introduce to your garden that you don't want because once you got it, it's very difficult to uh remove because it adjusts and will live on any roots that are present in the soil. And that's the one that gentleman was talking about. He had grown, I think, some some garlic and the nematodes came in on the garlic that he had planted. Oh, okay.

SPEAKER_05 12:37

Yeah, having seed that's uh free and clear of uh parasites or um disease is is you know, so how do you how do you identify when you're talking about garlic and and disease and things like that? How do you identify it in your garlic?

SPEAKER_03 12:52

Um you can uh the leap moth is one thing that's um that's prevalent, especially in the in our area in Lindsay. Um the um gardens at the college, they're um community gardens that a lot of residents in the town use. And they've got um the leap moth there.

SPEAKER_05 13:12

What's a leek moth?

SPEAKER_03 13:13

It's a a flying moth that will lay its eggs on the garlic. It's um attracted to anything in the onion family, which the garlic is. And um when the egg hatches, the the larva will bury down into the flowerscape, and that's when you see it appear. So I I I go out and I walk my crops quite regularly. I know when there's something good going on and when there isn't.

SPEAKER_05 13:38

Okay, so you're talking about a leak moth, and how you go out, check your uh yeah.

SPEAKER_03 13:43

As the scapes are are um developing on the garlic, which is third week of June or so.

SPEAKER_05 13:49

Um and scapes, just to describe scapes again.

SPEAKER_03 13:54

It's the flower on the on uh on the it's like a pigtail to some extent, right? Yeah, and it comes out curly and then it straightens up. Um and then clones will develop on on the uh flower head. Okay, and they'll those little bulb they call them bulbals, and they're identical to the parent plant.

SPEAKER_06 14:15

Right.

SPEAKER_03 14:15

Um so you can plant them.

SPEAKER_06 14:17

Mm-hmm.

SPEAKER_03 14:18

Okay. Um it's you'd be waiting three or four years before you get actually good sized garlic off of them, but it is doable if you've got a spot for them to size up.

SPEAKER_05 14:27

Um garlic's an annual though, right?

SPEAKER_03 14:30

So when you say three or four years, no, it's actually a perennial. Oh, really? If you were to leave your garlic in the ground and not dig it up, it'll come up next year.

SPEAKER_05 14:38

Oh, okay. Yeah. Okay. And it'll grow in size, so your bulbs and things like that? Can you leave it in? Is it better to leave it in?

SPEAKER_03 14:45

No. No? No, because then you end up with with it all over the place. And rather than having it, the bulbs being five to six inches apart, they're so crowded, so they end up small. Oh, I want to give space between your bulbs to get really good sized garlic.

SPEAKER_06 15:02

Right.

SPEAKER_03 15:03

Okay. That's important. So back to the the leek moth, when the the garlic escapes, the flower on the plant is is starting to be produced, it draws in the leek moth. So that's when I start looking for it. Because this year my crop is pretty clean. I didn't have any major issues with anything. It's the odd little, you know.

SPEAKER_05 15:23

Right. How much garlic did you plant this year?

SPEAKER_03 15:27

Um we're harvesting from what we planted last year, 3700.

SPEAKER_05 15:33

3700, yeah.

SPEAKER_03 15:34

Yeah.

SPEAKER_05 15:34

And it's increased just about every year, hasn't it?

SPEAKER_03 15:36

It has, but it it won't increase next year.

SPEAKER_05 15:39

No? Got no more space?

SPEAKER_03 15:40

Well, it's getting too much work for me. It's a it's gr growing a large amount of garlic is a lot of work.

SPEAKER_05 15:46

Yes, and just like we talked uh last week before when I asked you were recording. Yeah, uh, it was the same thing. Uh 22 tons of gravel uh that I was spreading by hand.

SPEAKER_03 15:57

Yeah.

SPEAKER_05 15:57

Yeah, I'm tired. And I'm feeling it.

SPEAKER_03 15:59

Oh my gosh.

SPEAKER_05 16:00

Yeah, it it's uh but it's done. No, not quite because of the rain. Oh, yes, we had quite a bit of rain, so I I but that'll just pack it down quite a bit. So I got I got probably 15 tons of it moved.

SPEAKER_03 16:15

Yeah.

SPEAKER_05 16:15

And so I've still got a fair bit more to come, but that's okay.

SPEAKER_03 16:18

So another thing important about keeping your crops clean, and this isn't just for garlic, it's for any crop you've got in your garden. The rotation of your crops is really important and you should be yes, because any of the debris that you leave behind, you'll find that the larvae or eggs of the pest will overwinter in amongst that debris. Okay. So if you can clean up a good cleanup in the fall and then plant in a different spot when the larva um wakes up, there's there's the crop's not there for it to eat, so it'll eater out.

SPEAKER_05 16:49

Yeah, it's surprising. You know, I I to be honest, um, I love the look of of the um straw bale, round, big round straw bales on a sunny day in a field of those big ones. And last year I come across a field where I was gonna get a whole bunch of pictures and I thought I didn't get it because it was Russian. I think, well, I'll get it next year. This year there's no straw, they didn't plant it in the field. Because just like you said, they rotated it. Right? So I missed out on that. But and now the difference a lot of people may not know the difference between hay and straw. So hay is feed, right? And straw is bedding.

SPEAKER_03 17:28

Okay. Yeah, but try telling the animals that because the animals love to eat the straw too, because they'll find little grains of wheat or oil in a month. So, yeah, there's there's so it's what's left over after they harvest the grain. It's usually barley, oats, or wheat.

SPEAKER_06 17:44

Yeah.

SPEAKER_03 17:45

Um, and hay is an actual crop. Yeah, and it's usually a mix of grasses, it might have timothy and clover in it, depending on what animals you're feeding. You need certain types of hay. And it's a perennial crop. They cut once or twice a year for years on end.

SPEAKER_05 18:01

Yeah, or alfalfa. Not alfalfa. Uh what am I thinking? Uh yeah, alfalfa.

SPEAKER_03 18:06

Alfalfa.

SPEAKER_05 18:07

Yeah, yeah, there's quite a few different ones. So your garlic, you have a number of different blends.

Garlic Varieties And Flavor Choices

SPEAKER_03 18:14

Yes, I have two here today. We have uh music garlic and another variety that I've had for over 30 years that was given to me by uh another member of our Master Gardener group, and so I do not know the name of it. Oh, okay. But it has some heat to it and it's quite nice.

SPEAKER_05 18:30

So some heat, you mean hot and spicy? And it goes how does it uh so how do you how do you utilize or cook your garlic or one yourself? Would you use the hot one or the the music, which is pretty much the one you find in the grocery stores, right?

SPEAKER_03 18:44

Yeah, music is my favorite. Right. Um, but when I'm making dill pickles, I always use the uh hot garlic because it it's um a nice little treat for anybody who's finishing up the jar of pickles. They my boys always like the hot ones.

SPEAKER_05 18:57

Yeah, and so yeah, I have this cowboy candy too. So this cowboy candy. What do you put in your cowboy candy?

SPEAKER_03 19:08

Well, it's um the best way to describe it, it's candied jalapenos. So there is um three pounds of jalapeno slice go go into it, right? And then there's uh garlic powder and sugar and you don't put the hot garlic in there? No, no, that recipe calls for the powder. Oh yeah, yeah, yeah. Yeah, but it it would be good. I'd have to make the hot garlic into powder, though. No, okay. Yes. But there's um different types of garlic that are available to growers in our area, and I always say stick with the hard necked garlic. It is the hardiest and the the one that does the best through. Hardnecked?

SPEAKER_05 19:49

Hardnecked, which it means what?

SPEAKER_03 19:51

It has a hard stalk that comes off. Okay. There's the soft necked garlic, never throws the flower in. Okay, but the hard neck always does under normal grow growing conditions. Right.

SPEAKER_05 20:05

And um the soft neck one is the one you see that they braid into the grandmother, my mother's mother, used to in the basement, you'd go in and you'd see it braided all over the place.

SPEAKER_06 20:19

Yeah.

SPEAKER_05 20:22

Yeah, so she would braid uh all the garlic, and I always wondered how they did that. So that's soft neck garlic she was growing in hers.

SPEAKER_03 20:28

Well, she could probably take the hard neck, and if she worked the stem enough to get it pliable, she could probably braid it too. Right. I'm sure your gr your your your mom was quite um uh imaginative in getting things done. It there was never an obstacle for her, I'm sure.

SPEAKER_05 20:46

My mother's mother, my baba, is Ukrainian, and her whole backyard was complete garden. Everything. There was like one little patch of grass, and that's what she had a a rack there where she used to beat the carpets with and hang up the and beat the carpets. That's how you clean the carpets once upon a time.

SPEAKER_03 21:04

But yeah, so but um so the softneck garlic, it's not as hardy, um, and you the hard neck will do much better in your in your garden and the success rates are a lot higher. But there's different types of garlic. Um uh we're now down to well, as of the end of this year, it'll be three varieties because I'm dropping the um the purple stripe one. Um I don't like the flavor of it. Oh, really? Yeah, and it's pretty hard to beat the music for flavor and and for uh shelf life. Like I am still have bulbs from last year's harvest on the top of my microwave to to use, and they're they're still they're not as solid. They've lost some moisture, but uh they're they're

Curing Storing And Freezing Garlic

SPEAKER_03 21:52

not rotting.

SPEAKER_05 21:52

So how do you keep them? Because I know sometimes like a garlic and it's like soft and it's kind of shrunk quick. What's the best way to take it?

SPEAKER_03 22:03

So the best way is to hope that it's been cured properly. That that helps a lot with how do you cure gar garlic then? Um it should be over a period of three to four weeks. So you leave it on the stalk and um I have a shed where I hang it to dry. Right. But the first day um when we pull, I'll um lie it on the grass and let the sun dry it up a little bit because they're often a little bit wet coming out of the ground.

SPEAKER_05 22:30

Yeah. And um and so is it is it kind of like because when I when I'm cutting trees uh to cut for firewood, a lot of times, if it's a live tree, I'll cut the tree and leave the leaves on it. Because the leaves will suck the moisture out until the leaves go crumbly.

SPEAKER_03 22:44

Yep. Same thing with the garlic, you leave all the more or less, yeah. It helps it desiccate a bit better by drawing the moisture out of the the plant. So yeah, you leave leave the stalks on, and um so after, and it depends on on the season, you know, how much humidity is in the air, but on average it's usually on the stalk three or four weeks, and then we can cut it off, and then I use mesh bags to store all my bulbs so that the airs can travel through the bags freely. Um often what you find when you purchase onions, that's the type of bags I use, and I hang them up in the shed out of uh direct sunlight and free of moisture. And um once the fall comes around though and it gets awfully cool, you have to bring them inside or they'll start to push out roots.

SPEAKER_05 23:33

Right. Oh, they will, and that's a bad thing?

SPEAKER_03 23:35

Yeah, you you don't want it cool weather, because we plant in October, initiates the the growth of the roots.

SPEAKER_05 23:43

Right. So how long will like a bulb last if it's dried properly? Through the winter?

SPEAKER_03 23:49

Yeah, yeah. From July to July.

SPEAKER_05 23:52

Like scapes, you can freeze scapes, right?

SPEAKER_03 23:54

Yes. Not the same with garlic bulbs, so um, I know a lot of people that will freeze their garlic bulbs. Yeah.

unknown 24:01

Oh my god.

SPEAKER_03 24:02

Last time I saw they'll c they'll crush the garlic, or they'll freeze them whole, but you often crush the garlic, add a little bit of olive oil, and then they'll put them in ice cube trays, freeze it, and then put it in a baggie.

SPEAKER_05 24:16

Now you you just had somebody pick up some uh tomatoes, like the little small tomatoes, and they didn't want the cherry tomatoes. So reminded me of a little story of our predecessor to my current uh chocolate lab gunner. We had another chocolate lab, uh it was dried her. And he would eat like typical lab, just about anything. But if you threw him a cherry tomato, he would catch it, and he would look at you, and he would spit it out about four or five feet at just a and he would spit it out and it would go like five feet out, and it was just funny as heck to see. Because the only thing he wouldn't eat was cherry tomatoes. Did not like them.

SPEAKER_03 24:50

But he'd catch them.

SPEAKER_05 24:51

Yep, he'd catch them and it was just like yeah, yeah, and it would go like four or five feet when he he spit it back out. Wasn't he just open his mouth, but yeah. Yeah,

Beets Pickling Relish And Salsa Plans

SPEAKER_05 25:00

yeah. So you do pickling with beets and you get a lot of inquiry for beets. So when do you plant your beets? It's not like like garlic that you do in the fall.

SPEAKER_03 25:08

No, you can do them anytime in the spring, starting as soon as you can work the ground. Beets are are considered a cool crop, so you don't have to worry about cool weather to get them going, much like carrots and lettuce and peas, right? Um you know, beans and cucumbers are warm crops, so you have to wait for the warm birth to plant in. Uh so the beets you can you can do continuous sowings. You have for every every two weeks you can sow more, so you have a continuous crop.

SPEAKER_06 25:36

Oh, okay.

SPEAKER_03 25:38

But uh they're popular for obviously the bulb, but the leaves as well. A lot of people will use them for the greens, but the variety of beets that I pickle, you um you cook the beets, but you still want them still uh still like hard, but not rock hard like they are when they're raw.

SPEAKER_05 25:56

Yeah, so we like what we say is usually have a little bit of a bone in them.

SPEAKER_03 26:00

Yes, right. A little bit of a bone. And uh this recipe that I use has been passed down through generations on my twin sister's side of the family and the Trent family, and uh it's their spice. So they have ground all spice and cloves, right, and a little bit of extra sugar, so they've got a a nice punch to them.

SPEAKER_05 26:18

Okay. Yeah, and then sugar beets have quite a bit of sugar in them in the first place to make it. They do, yes. Yeah, sugar. Well, they usually call them sugar beets, right? Because they used to make sugar out of beets. Like we had a a sugar plant in in Oshawa once upon a time. Yes, and beets was one of the number one crops they used for making uh that now. What we were talking about before was your your cowboy candy. Yes, and you put the powder in. Now, and you mentioned about the garlic, but you'd have to powder it up. How do you powder garlic?

SPEAKER_03 26:45

You would have to dehydrate your bulbs.

SPEAKER_05 26:47

Oh, you have to dehydrate, yeah.

SPEAKER_03 26:49

And a lot of people will will and then grind them.

SPEAKER_05 26:52

Right.

SPEAKER_03 26:52

A coffee grinder works good, but it takes a while to get them dehydrated to the point that you can grind grind them.

SPEAKER_05 26:59

Yeah, I uh with the apple uh cinnamon chaga blend, I dehydrate the apples. So we've got a dehydrator, but uh you can do that in an oven or uh yeah, one of those uh um countertop ovens as well would probably work good enough to be able to dry them out enough. And you just uh it's not it's long time over low heat, right?

SPEAKER_03 27:20

Long time, low heat, yeah. Usually about 150, 180 in the in even a low oven, but it's like hours.

SPEAKER_05 27:27

Yes, yes. Yeah, and some of the ovens I know uh they wanted it like um some of the stuff I see they want it below 140 so it doesn't kill off the the beneficial properties, supposedly. Yeah, but my oven doesn't register anything below that.

SPEAKER_06 27:40

No, it's too low, too low. Yeah, yeah, yeah.

SPEAKER_05 27:43

Yeah, so okay, and what other stuff have you you got on the go or that you're gonna start pickling and jarring shortly?

SPEAKER_03 27:51

Well, the cucumbers are coming on strong, so I do a lot of um relishes.

SPEAKER_05 27:57

And use dill in all yours?

SPEAKER_03 27:59

Um just the dill pickles, I use the dill in I've made dill pickle relish before.

SPEAKER_05 28:04

Right.

SPEAKER_03 28:05

And uh it you use dill seed in that. Yeah, I'm sure you could use the plant as well.

SPEAKER_05 28:10

Well, my daughter-in-law makes something that's really good, and if I can get her to make it, she makes pickle soup.

SPEAKER_03 28:16

I've heard that that's very good. That's a very European thing.

SPEAKER_05 28:19

Yeah, hers is Scandinavian background, and yeah, she makes his pickle soup, and there's always a problem with it though, that she never makes enough. So but it goes over very well, and Brittany does a great job, yeah. But she's kind of preoccupied with with her son, my grandson, right now. But and that's all going well with Gritten, is his name, kind of a cross between Garrett and Brittany Gritton. Anyways, yeah, so and things are going well there. Yeah, yeah, yeah. So everything else is okay, everything's good?

SPEAKER_03 28:46

Yeah, everything's good. We're just um getting decent amounts of rain now, so the end of the harvest tomatoes. I just started pickling, so I'll be doing my uh picante salsa and uh chili sauce is another thing I do, and the recipes that have been handed down over the generations.

SPEAKER_05 29:05

And my mother um she used to, she doesn't do it anymore, she used to make a fruit chili. And what she used is the fruit chili sauce for is because she makes cabbage rolls, and she would pour that on top of the cabbage rolls. Delicious.

SPEAKER_03 29:19

Absolutely, yeah. So good. I my favorite use for the chili sauces with eggs. Oh, it's so good.

SPEAKER_05 29:28

Yes, yep, absolutely, yeah.

SPEAKER_03 29:30

But I know people that have put it all over the potatoes, uh, meat pies, meatloaf, scrambled eggs, yeah.

SPEAKER_05 29:37

Yeah, we do a lot of that, yeah. In camp and we're out picking our chag and doing stuff. Yeah, it's certainly uh one of the things that goes over very well. All right, Bev. Well, I think I'm gonna let you go, but uh, if we get any more questions for people coming in, like we have uh the gentleman with the nematodes, we may be back to talk about some lifestyle.

Farmers Market Dates And Network Promos

SPEAKER_03 29:55

Okay, and uh just a reminder for everybody that Thursday Farmers Market goes from 10 till 3 p.m. every Thursday up at Wilson Fields, which is just north of Mobla's, which is close to Kent Street in Lindsay. And uh we run right through till uh Thanksgiving.

SPEAKER_05 30:13

Very good. And those others, if you're interested, on Saturday, August 15th, I'll be in Belleville doing the Caravana Festival there, just outside uh one of our retailers, Happy Buddha, out there. And not only that, but uh for those listeners, I'm going I'm recording tomorrow a TV show with uh Belleville Vibes with Nikki Clark and talking about Chag and a bunch of stuff like that.

SPEAKER_06 30:38

That's a lot of fun. Okay.

SPEAKER_05 30:40

Well, thanks, Bev. It's always a pleasure, and it's good to be out there under the canopy.

SPEAKER_03 30:43

Thanks, Jeremy.

SPEAKER_01 31:11

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I'm your host, Steve Nedzwicky, and you'll find out about that and a whole lot more on the Outdoor Journal Radio Network's newest podcast, Diaries of a Lodge Owner. But this podcast will be more than that. Every week on Diaries of a Lodge Owner, I'm going to introduce you to a ton of great people. Share their stories of our trials, tribulations, and inspirations. Learn and have plenty of laughs along the way.

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Meanwhile, we're sitting there bobbing along, trying to figure out how to catch a bass. And we both decided one day we were going to be on television doing a fishing job.

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My hands get sore a little bit when I'm reeling in all those bass in the summertime, but that's might be more fishing than it was punchy.

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You so confidently said, Hey Pat, have you ever eaten a drink? Find diaries of a lodge owner now on Spotify, Apple Podcasts, or wherever you get your podcast.