1 00:00:05,040 --> 00:00:09,280 Speaker 1: The temperature drop this weekend. September is at its close. 2 00:00:10,440 --> 00:00:14,239 Speaker 1: The air is crisp, while for some reason there are 3 00:00:14,240 --> 00:00:18,120 Speaker 1: these random air horn noises coming from beyond my backyard. 4 00:00:19,640 --> 00:00:23,079 Speaker 1: I'm taking it as a call to action. We as 5 00:00:23,079 --> 00:00:26,520 Speaker 1: a people must put assigned our tank tops and our sandals, 6 00:00:26,840 --> 00:00:29,800 Speaker 1: and unearthed the chunky cable nets and fuzzy flannels in 7 00:00:29,840 --> 00:00:33,599 Speaker 1: the back of our closets. Because fall is officially upon us. 8 00:00:35,120 --> 00:00:37,720 Speaker 1: It is a time for picking apples and pumpkins and 9 00:00:37,920 --> 00:00:42,159 Speaker 1: putting Thanksgiving and Christmas decorations out entirely too early, and 10 00:00:42,440 --> 00:00:46,760 Speaker 1: I am here for it. As I stand in this 11 00:00:46,920 --> 00:00:49,920 Speaker 1: so called garden of mine, which is not really a garden, 12 00:00:50,280 --> 00:00:53,600 Speaker 1: I feel like an architect surveying a lot before breaking ground. 13 00:00:55,640 --> 00:00:59,120 Speaker 1: I'm looking out onto this barren plot of mulch. I 14 00:00:59,120 --> 00:01:01,360 Speaker 1: am eager to draw up a blueprint for fall, but 15 00:01:01,560 --> 00:01:04,240 Speaker 1: first I need a better sense of what's possible. Will 16 00:01:04,319 --> 00:01:08,920 Speaker 1: I grow Brussels sprouts or beats, cabbages or lettuce? And 17 00:01:09,080 --> 00:01:12,319 Speaker 1: which of these beautiful creatures will I accidentally over water? 18 00:01:13,680 --> 00:01:16,520 Speaker 1: Only time will tell, my friends. But as I stand 19 00:01:16,560 --> 00:01:18,920 Speaker 1: here with my bag of seeds and my trusty spade, 20 00:01:19,880 --> 00:01:27,880 Speaker 1: I'm ready for whatever fall brings, but mostly pumpkin pie. 21 00:01:31,000 --> 00:01:34,920 Speaker 1: Hey there, I'm Mongas Articular, co host of Part Time Genius, 22 00:01:35,360 --> 00:01:38,160 Speaker 1: one of the founders of Mental Flaws, and this is 23 00:01:38,319 --> 00:01:42,280 Speaker 1: Humans Growing Stuff, a collaboration from my Heart Radio and 24 00:01:42,280 --> 00:01:45,920 Speaker 1: your friends at Miracle Grow. My goal is to make 25 00:01:46,000 --> 00:01:49,960 Speaker 1: this the most human show about plants you'll ever listen to, 26 00:01:50,760 --> 00:01:55,200 Speaker 1: and along the way, we'll share relatable experiences, inspiring stories, 27 00:01:55,240 --> 00:01:58,200 Speaker 1: tips and tricks to nurture your plants, and just enough 28 00:01:58,240 --> 00:02:01,800 Speaker 1: science to make you sound like an x Burt. In 29 00:02:01,840 --> 00:02:05,640 Speaker 1: today's episode, with summer's harvest coming to a close, will 30 00:02:05,680 --> 00:02:09,280 Speaker 1: share new gardening opportunities that await in the fall, because 31 00:02:09,639 --> 00:02:11,760 Speaker 1: there's plenty you can do over the course of the 32 00:02:11,840 --> 00:02:16,480 Speaker 1: next few months that don't involve squashes or even warty gourd's. 33 00:02:17,000 --> 00:02:20,120 Speaker 1: But also, can you grow pumpkins for Halloween if you're 34 00:02:20,200 --> 00:02:23,320 Speaker 1: quick enough. I have no idea, but I do know 35 00:02:23,440 --> 00:02:26,800 Speaker 1: there's a cornucopia of plants that you can grow and 36 00:02:26,960 --> 00:02:30,520 Speaker 1: harvest and see pop up again in the spring without 37 00:02:30,560 --> 00:02:36,560 Speaker 1: having to replant. Chapter two, Legends of the Fall Garden. 38 00:02:40,280 --> 00:02:42,600 Speaker 1: When I think of fall, the first thing that comes 39 00:02:42,639 --> 00:02:46,640 Speaker 1: to mind our pumpkins. Spice lattes and don't at me 40 00:02:46,760 --> 00:02:50,560 Speaker 1: because I know they're basic. But ps l's as they're 41 00:02:50,600 --> 00:02:55,160 Speaker 1: known in my house, are also delicious. But the truth is, 42 00:02:55,520 --> 00:02:58,160 Speaker 1: I wish I could be as excited about fall gardening 43 00:02:58,440 --> 00:03:01,200 Speaker 1: as I am about fall ben ridges. So I called 44 00:03:01,280 --> 00:03:03,800 Speaker 1: up my friend Jade to share the hottest fall planting 45 00:03:03,840 --> 00:03:06,760 Speaker 1: trends everything I should know about so I can apply 46 00:03:06,880 --> 00:03:13,480 Speaker 1: my PSL vibes to my growing too. Hey everyone, I'm Jade, 47 00:03:13,520 --> 00:03:17,079 Speaker 1: the black plant chicken plant care consultant. I think this 48 00:03:17,200 --> 00:03:22,120 Speaker 1: fall the pumpkin spice plants are latte plant would be 49 00:03:22,240 --> 00:03:27,880 Speaker 1: the pothos. That is one plant that it grows anywhere, 50 00:03:28,040 --> 00:03:31,760 Speaker 1: and it's beautiful and it even will grow for you, 51 00:03:32,280 --> 00:03:35,880 Speaker 1: possibly slowly, but it will grow um over the fall, 52 00:03:35,960 --> 00:03:38,520 Speaker 1: and it's just a beautiful plant to watch. Is very 53 00:03:38,600 --> 00:03:41,920 Speaker 1: low maintenance, So for those of us who have plans 54 00:03:41,920 --> 00:03:45,000 Speaker 1: for traveling, um, this is one plant that you won't 55 00:03:45,040 --> 00:03:47,240 Speaker 1: have to worry about if you are not home for 56 00:03:47,320 --> 00:03:50,400 Speaker 1: a long period of time. But what about fiddily figs? 57 00:03:50,480 --> 00:03:53,480 Speaker 1: Those are super trendy right now, right They're trendy for 58 00:03:53,520 --> 00:03:56,720 Speaker 1: a person who is not afraid of them, so they're 59 00:03:56,760 --> 00:03:58,840 Speaker 1: great to look at. But some people are really afraid 60 00:03:58,920 --> 00:04:02,160 Speaker 1: of fiddly figs. I have been given the name of 61 00:04:02,240 --> 00:04:06,080 Speaker 1: the fiddlely fig tree Guru because I teach a workshop 62 00:04:06,240 --> 00:04:08,520 Speaker 1: on it. Most of my consultations are about the fiddlely 63 00:04:08,640 --> 00:04:11,760 Speaker 1: big They are my favorite plants. Um But the snake 64 00:04:11,840 --> 00:04:14,200 Speaker 1: plant is a great plant to grow. I mean it 65 00:04:14,240 --> 00:04:17,599 Speaker 1: can grow in almost any condition. But over the fall, 66 00:04:17,720 --> 00:04:21,000 Speaker 1: a lot of people are just really focused on their 67 00:04:21,120 --> 00:04:24,280 Speaker 1: plants that they've gotten over a summer and spring to 68 00:04:24,520 --> 00:04:28,800 Speaker 1: really really survived throughout. Because there's so many novice plant 69 00:04:28,839 --> 00:04:31,760 Speaker 1: parents out there, they're just kind of like, I don't 70 00:04:31,760 --> 00:04:42,479 Speaker 1: know what to do. Right after I chat with Jade, 71 00:04:42,480 --> 00:04:44,960 Speaker 1: my producer Molly, and I started talking about the whole 72 00:04:45,080 --> 00:04:49,480 Speaker 1: ridiculousness of this pumpkin spice season, and then we started debating, 73 00:04:49,640 --> 00:04:52,960 Speaker 1: if you start now, can you grow a tiny pumpkin 74 00:04:53,080 --> 00:04:56,920 Speaker 1: in time for Halloween? Not a huge one, but like 75 00:04:56,960 --> 00:05:00,719 Speaker 1: a little decorative one. So I looked at up and 76 00:05:01,080 --> 00:05:03,560 Speaker 1: it made me laugh how little I know about because 77 00:05:03,920 --> 00:05:06,159 Speaker 1: of course you can't, Like a month and a half 78 00:05:06,320 --> 00:05:08,880 Speaker 1: isn't enough time to grow a pumpkin. I mean, you 79 00:05:08,960 --> 00:05:12,560 Speaker 1: have those farmers in Alaska who grow two thousand pound pumpkins, 80 00:05:12,600 --> 00:05:19,200 Speaker 1: and that did not start in September. And now for 81 00:05:19,279 --> 00:05:24,719 Speaker 1: a mindful meditation moment in the garden. Today's practice is 82 00:05:24,920 --> 00:05:29,640 Speaker 1: going to help us focus on growing pumpkins. So take 83 00:05:29,680 --> 00:05:32,919 Speaker 1: a seed in the dirt, feel the weight of the 84 00:05:32,920 --> 00:05:37,680 Speaker 1: pumpkin seeds in your hand, feel their smooth flatness with 85 00:05:37,800 --> 00:05:42,120 Speaker 1: your fingers, and take a deep breath in through your 86 00:05:42,160 --> 00:05:50,760 Speaker 1: nose and out through your mouth. You can keep your 87 00:05:50,760 --> 00:05:54,720 Speaker 1: eyes open or close, whatever works for you. No judgment here, 88 00:05:55,960 --> 00:06:00,640 Speaker 1: and now tell yourself this monthra out loud or in 89 00:06:00,720 --> 00:06:04,640 Speaker 1: your head. If I want to grow pumpkins in time 90 00:06:04,680 --> 00:06:10,520 Speaker 1: for Halloween, I have to plant them in July one 91 00:06:10,520 --> 00:06:16,320 Speaker 1: more time. Now take those seeds and save them for 92 00:06:16,360 --> 00:06:30,920 Speaker 1: next summer. Not must. I used to live in Atlanta, 93 00:06:31,040 --> 00:06:33,479 Speaker 1: and my favorite thing to do was to walk to 94 00:06:33,520 --> 00:06:36,600 Speaker 1: the farmers market every Sunday morning at Grant Park. It 95 00:06:36,720 --> 00:06:40,160 Speaker 1: was a ritual. We'd put out a picnic blanket, hang 96 00:06:40,240 --> 00:06:44,280 Speaker 1: with friends, and inevitably we'd come home with this gorgeous 97 00:06:44,360 --> 00:06:47,720 Speaker 1: little bounty of fresh vegetables. And to be honest, there's 98 00:06:47,839 --> 00:06:51,520 Speaker 1: nothing more fun than being inspired by fresh ingredients. But 99 00:06:52,240 --> 00:06:55,239 Speaker 1: I've been curious about how things stay fresh year round. 100 00:06:55,640 --> 00:06:58,800 Speaker 1: How did the seasons change the soil and growth potential 101 00:06:58,839 --> 00:07:01,800 Speaker 1: of various plants and vegetables, And how can we take 102 00:07:01,800 --> 00:07:05,479 Speaker 1: advantage of what each season offers to maximize our chef 103 00:07:05,560 --> 00:07:08,640 Speaker 1: skills In the middle of say, I don't know a blizzard, 104 00:07:10,080 --> 00:07:12,640 Speaker 1: I'm hoping that my next guests can answer a lot 105 00:07:12,640 --> 00:07:17,400 Speaker 1: of these questions. So I am so lucky to be 106 00:07:17,480 --> 00:07:21,240 Speaker 1: here talking with Vivian Howard. Vivian hosts the incredible PBS 107 00:07:21,280 --> 00:07:24,920 Speaker 1: show A Chef's Life and Somewhere South, which I'm now 108 00:07:24,920 --> 00:07:28,480 Speaker 1: obsessed with. She has several cookbooks and has this incredible 109 00:07:28,520 --> 00:07:31,320 Speaker 1: story of leaving the fancy New York City restaurant scene 110 00:07:31,320 --> 00:07:34,080 Speaker 1: and moving to start a farm to fork restaurant in Kinston, 111 00:07:34,120 --> 00:07:37,920 Speaker 1: North Carolina. It's the celebrated chef and the farmer. I 112 00:07:37,960 --> 00:07:40,240 Speaker 1: just read you were the first woman since Julia Child 113 00:07:40,280 --> 00:07:42,440 Speaker 1: to win a Peabody for a cooking program, which just 114 00:07:42,480 --> 00:07:45,360 Speaker 1: blew my mind. So, Vivian, thank you so much for 115 00:07:45,440 --> 00:07:49,320 Speaker 1: being here. I love watching people come into your kitchen 116 00:07:49,400 --> 00:07:53,520 Speaker 1: and share the steep family stories and recipes. And I've 117 00:07:53,560 --> 00:07:55,880 Speaker 1: got to say with the pickling episodes, the sour pickles 118 00:07:55,960 --> 00:07:58,360 Speaker 1: and the beads, those are some of my favorite ones, 119 00:07:58,400 --> 00:08:00,680 Speaker 1: just because it feels like something I and do with 120 00:08:00,720 --> 00:08:02,960 Speaker 1: my family and and also with my friends. It feels 121 00:08:02,960 --> 00:08:06,120 Speaker 1: like a communal activity. What should we what should we 122 00:08:06,160 --> 00:08:10,800 Speaker 1: be pickling right now? Well? I think green tomatoes are 123 00:08:10,920 --> 00:08:13,600 Speaker 1: a great ingredient right now if you happen to have 124 00:08:13,640 --> 00:08:16,960 Speaker 1: a garden and you have tomatoes hanging there that are 125 00:08:16,960 --> 00:08:20,880 Speaker 1: not going to ripen. I think cabbage is, you know, 126 00:08:20,960 --> 00:08:25,680 Speaker 1: one of the most unsung heroes of our kitchens and 127 00:08:25,720 --> 00:08:30,200 Speaker 1: our gardens. I love pickling beats. I think they're a 128 00:08:30,200 --> 00:08:35,040 Speaker 1: beautiful color. They have, you know, tremendous health benefits. It's 129 00:08:35,080 --> 00:08:39,480 Speaker 1: almost easier to talk about what not to pickle. Well, 130 00:08:39,960 --> 00:08:45,439 Speaker 1: actually that's good. But what shouldn't we pickle? Nothing that's soft? So, 131 00:08:45,640 --> 00:08:49,839 Speaker 1: you know, red tomatoes that are ripe and juicy, don't 132 00:08:49,880 --> 00:08:55,720 Speaker 1: pickle those. Um Asparagus makes a terrible pickle. But you 133 00:08:55,800 --> 00:08:59,839 Speaker 1: want to pickle something with a crunchy texture, you know. 134 00:09:00,000 --> 00:09:02,359 Speaker 1: One of the things that we pickle in the restaurant 135 00:09:02,520 --> 00:09:08,240 Speaker 1: are stems. Swiss shard stems, collared stems, something that you 136 00:09:08,280 --> 00:09:12,760 Speaker 1: would often throw away if you've cooked the leaves, but 137 00:09:12,840 --> 00:09:17,880 Speaker 1: the stems, you know, sliced into small pieces with a 138 00:09:18,080 --> 00:09:22,160 Speaker 1: vinegar brine poured over them create you know, a crunchy 139 00:09:22,320 --> 00:09:26,119 Speaker 1: condiment that would otherwise have been wasted. That's so incredible. 140 00:09:26,240 --> 00:09:28,120 Speaker 1: My mouth's watering here. And you talk about all these 141 00:09:28,480 --> 00:09:31,760 Speaker 1: different things. As someone who's a novice at both gardening 142 00:09:31,800 --> 00:09:35,439 Speaker 1: and cooking, how would you encourage someone to get started? Um? Well, 143 00:09:35,480 --> 00:09:39,280 Speaker 1: I think with gardening there is a you know, a 144 00:09:39,320 --> 00:09:42,840 Speaker 1: barrier to entry. But the positive thing is is that 145 00:09:43,000 --> 00:09:47,079 Speaker 1: seeds cost very little. Putting a seed in the ground 146 00:09:47,640 --> 00:09:49,920 Speaker 1: and hoping that it comes up is it's not a 147 00:09:49,920 --> 00:09:52,840 Speaker 1: big commitment. And you know, as long as you get 148 00:09:52,880 --> 00:09:56,119 Speaker 1: your soil ready and you make sure what you're planting 149 00:09:56,559 --> 00:09:59,600 Speaker 1: is the right time of year. I would always start 150 00:09:59,760 --> 00:10:03,600 Speaker 1: with easy things like you know, radishes. You know, you 151 00:10:03,679 --> 00:10:07,440 Speaker 1: can plant them and they pop up in a matter 152 00:10:07,480 --> 00:10:11,960 Speaker 1: of days and so that's you know, kind of instant gratification. 153 00:10:12,559 --> 00:10:15,280 Speaker 1: So in some ways, I think gardening is even more 154 00:10:15,320 --> 00:10:20,439 Speaker 1: approachable than than cooking. That's amazing. You know. I have uh, 155 00:10:20,520 --> 00:10:23,240 Speaker 1: several friends, many of them live in New York who, 156 00:10:23,280 --> 00:10:27,240 Speaker 1: prior to COVID were using their oven as you know, 157 00:10:27,320 --> 00:10:31,080 Speaker 1: a place to store their cosmetics. And when you know 158 00:10:31,120 --> 00:10:35,160 Speaker 1: they were in lockdown. They're like texting me like, how 159 00:10:35,200 --> 00:10:37,760 Speaker 1: do I cook for myself? Where do I start? I 160 00:10:37,800 --> 00:10:42,679 Speaker 1: want to make shrip scampy. I'm like, don't start with that. Uh, 161 00:10:42,880 --> 00:10:46,280 Speaker 1: let's get some eggs. Let's learn how to scramble some eggs. 162 00:10:46,080 --> 00:10:49,800 Speaker 1: That's that's all super helpful and and encouraging. So you've 163 00:10:49,840 --> 00:10:52,880 Speaker 1: said that you started your show Chef's Life partially because 164 00:10:52,920 --> 00:10:56,680 Speaker 1: you're fixated on on documenting dyeing food traditions. Um, well, 165 00:10:56,720 --> 00:10:59,960 Speaker 1: you know, I think when I was just getting started 166 00:11:00,080 --> 00:11:03,319 Speaker 1: Chef and the Farmer, the book The Art of Fermentation 167 00:11:03,480 --> 00:11:06,440 Speaker 1: by sand Or Cats was, you know, the thing that 168 00:11:06,520 --> 00:11:10,080 Speaker 1: every chef was reading, you know, across the nation. And 169 00:11:10,120 --> 00:11:13,200 Speaker 1: I walked outside my door one morning and there was 170 00:11:13,240 --> 00:11:16,920 Speaker 1: this ziplock bag sitting on the front doorstep that had 171 00:11:16,960 --> 00:11:20,040 Speaker 1: this like these dark green leaves floating in this like 172 00:11:20,160 --> 00:11:24,120 Speaker 1: milky liquid. And I thought, oh my god, what is that. 173 00:11:24,160 --> 00:11:26,680 Speaker 1: My dog wouldn't even get near it. It smelled so bad. 174 00:11:26,960 --> 00:11:30,360 Speaker 1: And I called my dad and he said, that's collar 175 00:11:30,440 --> 00:11:32,840 Speaker 1: kraut vibe, and that's a gift. It's not a prank. 176 00:11:33,200 --> 00:11:37,680 Speaker 1: My little geeky chef brain just blew up, because you know, 177 00:11:37,800 --> 00:11:42,000 Speaker 1: I'm trying to learn about these ancient techniques from this book. 178 00:11:42,320 --> 00:11:45,120 Speaker 1: And you know, these old folks down the road for 179 00:11:45,200 --> 00:11:49,600 Speaker 1: me are making crowd with collards. You know that that 180 00:11:49,679 --> 00:11:53,280 Speaker 1: really inspired me to to look deeper at the food 181 00:11:53,280 --> 00:11:56,560 Speaker 1: traditions in eastern North Carolina, and and I felt this 182 00:11:57,240 --> 00:12:01,160 Speaker 1: urgency to tell people about it. I was watching an 183 00:12:01,200 --> 00:12:04,640 Speaker 1: interview where you said, whatever season is next, is what 184 00:12:04,720 --> 00:12:07,440 Speaker 1: you're most excited for? What what are you excited to 185 00:12:07,480 --> 00:12:11,080 Speaker 1: cook most in in the fall? We love summer produce, right, 186 00:12:11,400 --> 00:12:15,920 Speaker 1: but if you think about it, there's nothing green about summer. 187 00:12:16,679 --> 00:12:20,320 Speaker 1: You know, you've got corn and summer squash and tomatoes. 188 00:12:20,720 --> 00:12:23,280 Speaker 1: But I found myself at the end of summer really 189 00:12:23,920 --> 00:12:30,160 Speaker 1: salivating for you know, intensely green greens. And one of 190 00:12:30,160 --> 00:12:34,960 Speaker 1: these dishes that I encouraged my friends who had to 191 00:12:35,000 --> 00:12:39,440 Speaker 1: start using their ovens for other things other than cosmetic storage, 192 00:12:39,920 --> 00:12:44,160 Speaker 1: was to, you know, buy some greens, chopped them up, 193 00:12:44,880 --> 00:12:48,520 Speaker 1: salte them with a little bit of garlic, maybe add 194 00:12:48,559 --> 00:12:52,400 Speaker 1: a little bit of chopped tomato, cook some pasta, Throw 195 00:12:52,480 --> 00:12:56,080 Speaker 1: that in with some pasta, water, a little parmesan cheese, 196 00:12:56,440 --> 00:12:58,880 Speaker 1: and maybe a little butter or olive oil, and you've 197 00:12:58,920 --> 00:13:02,559 Speaker 1: got something that you might actually eat in a restaurant. 198 00:13:03,360 --> 00:13:08,320 Speaker 1: I'm still laughing about that. The cosmetics above that did 199 00:13:08,400 --> 00:13:11,800 Speaker 1: you ever garden when you were in New York? Oh? No. 200 00:13:14,640 --> 00:13:17,000 Speaker 1: I moved to New York to get as far away 201 00:13:17,120 --> 00:13:23,280 Speaker 1: from anything eastern North Carolina or childhood related as I could. 202 00:13:23,640 --> 00:13:27,920 Speaker 1: And um, it really took me coming back here and 203 00:13:28,120 --> 00:13:35,079 Speaker 1: slowing down and and seeing the wisdom and the resourcefulness 204 00:13:35,240 --> 00:13:39,000 Speaker 1: of the people that live here to appreciate that sort 205 00:13:39,040 --> 00:13:43,600 Speaker 1: of thing again. And now I'm like obsessed with my 206 00:13:43,760 --> 00:13:49,600 Speaker 1: yard and all my house plants, and I'm I look 207 00:13:49,640 --> 00:13:54,240 Speaker 1: at caring for those as a type of therapy. He 208 00:13:54,559 --> 00:13:56,560 Speaker 1: talked about what your garden means to you or your 209 00:13:56,559 --> 00:14:02,680 Speaker 1: house plants. About ten years ago, I started rescuing orchids 210 00:14:03,160 --> 00:14:09,080 Speaker 1: from from you know, office buildings or friends would have 211 00:14:09,240 --> 00:14:12,839 Speaker 1: an orchid whose spike had, you know, died and they 212 00:14:12,880 --> 00:14:14,920 Speaker 1: thought the whole plant was dead. And I'm like, oh 213 00:14:14,960 --> 00:14:17,720 Speaker 1: my god, that cost you thirty dollars give me that thing. 214 00:14:18,600 --> 00:14:23,400 Speaker 1: And so I've started taking the orchids and putting them 215 00:14:23,440 --> 00:14:27,200 Speaker 1: in my bathroom, and over the course of a year 216 00:14:27,280 --> 00:14:30,440 Speaker 1: or two, I ended up with like thirty orchids that 217 00:14:31,000 --> 00:14:34,400 Speaker 1: live in my bathroom and loved the steam from my shower. 218 00:14:35,080 --> 00:14:38,480 Speaker 1: It's one of my greatest pleasures to see the orchids 219 00:14:38,600 --> 00:14:42,280 Speaker 1: like produce a spike. Me and my kids get a 220 00:14:42,280 --> 00:14:45,160 Speaker 1: lot of pleasure from moving the orchids around the house 221 00:14:45,360 --> 00:14:50,600 Speaker 1: after they've bloomed. And this little piece of piece, if 222 00:14:50,600 --> 00:14:54,720 Speaker 1: you will, that I share with myself in my bathroom, 223 00:14:57,480 --> 00:15:00,520 Speaker 1: I love that. Uh can can you tell me, you know, 224 00:15:00,560 --> 00:15:04,200 Speaker 1: going back to farming a little bit, but like why 225 00:15:04,320 --> 00:15:07,160 Speaker 1: is farm to table or farm to fork so important 226 00:15:07,160 --> 00:15:09,720 Speaker 1: to you? And what's the biggest difference you noticed in 227 00:15:09,720 --> 00:15:11,640 Speaker 1: the way you cook now versus the way you cooked 228 00:15:11,640 --> 00:15:14,080 Speaker 1: when you were maybe in your career in New York City. 229 00:15:14,160 --> 00:15:17,240 Speaker 1: You know, I love cooking from straight from the farm 230 00:15:17,320 --> 00:15:20,960 Speaker 1: for a number of reasons. I think that having a 231 00:15:21,040 --> 00:15:26,880 Speaker 1: connection to your food source really makes you value those 232 00:15:27,040 --> 00:15:33,320 Speaker 1: ingredients more. I also think that the quality is is better. 233 00:15:34,280 --> 00:15:38,840 Speaker 1: It keeps me really nimble as a cook because you know, 234 00:15:38,880 --> 00:15:41,400 Speaker 1: if I put a dish on the menu that it's 235 00:15:41,480 --> 00:15:46,840 Speaker 1: all about care flex cabbage, and you know, my farmer says, 236 00:15:47,000 --> 00:15:50,280 Speaker 1: you know, this is the last of that. Then I 237 00:15:50,320 --> 00:15:54,560 Speaker 1: have to get creative with what to do next. And 238 00:15:54,680 --> 00:15:58,160 Speaker 1: it's exciting. I love your use of the word nimbleness, 239 00:15:58,200 --> 00:16:00,440 Speaker 1: not just for how you react, but also how the 240 00:16:00,480 --> 00:16:02,800 Speaker 1: farmers are are moving. And I saw it on that 241 00:16:02,840 --> 00:16:06,520 Speaker 1: one episode where this gentleman was growing corn I think 242 00:16:06,560 --> 00:16:08,840 Speaker 1: for moonshine and then all of a sudden started growing 243 00:16:08,880 --> 00:16:12,239 Speaker 1: field peas. It didn't occur to me just how flexible 244 00:16:12,320 --> 00:16:15,480 Speaker 1: like farmers are and how they're constantly experimenting, even in 245 00:16:15,560 --> 00:16:19,320 Speaker 1: small ways. Yeah, and you know, another piece to that 246 00:16:19,560 --> 00:16:24,400 Speaker 1: is that field peas and lagoons in general are they're 247 00:16:24,520 --> 00:16:28,720 Speaker 1: very good for the soil, so they're replenishing nutrients in 248 00:16:28,760 --> 00:16:34,320 Speaker 1: the soil. So you may grow something like tomatoes or corn, 249 00:16:34,840 --> 00:16:37,800 Speaker 1: which really takes a lot out of the soil, and 250 00:16:37,840 --> 00:16:40,320 Speaker 1: then in order to get back to it, you plant 251 00:16:40,400 --> 00:16:43,800 Speaker 1: something like field peas. If you're going to take away, 252 00:16:43,960 --> 00:16:46,240 Speaker 1: you have to get back. And I think in that 253 00:16:46,280 --> 00:16:48,800 Speaker 1: episode he was talking about perhaps growing corn and letting 254 00:16:49,120 --> 00:16:51,680 Speaker 1: the peas grow around it, and then I just thought 255 00:16:52,160 --> 00:16:55,640 Speaker 1: how inventive that that idea was, and that it would 256 00:16:55,680 --> 00:16:57,400 Speaker 1: never occur to me. Of course, there's a lot of 257 00:16:57,440 --> 00:17:01,880 Speaker 1: practice of that, you know, planning mary golds around your 258 00:17:02,520 --> 00:17:07,920 Speaker 1: your summer garden to prevent bugs from attacking your produce, 259 00:17:08,240 --> 00:17:11,919 Speaker 1: there's all kinds of natural things you can do to 260 00:17:12,000 --> 00:17:16,239 Speaker 1: make it more successful. Also am a big fan of 261 00:17:16,440 --> 00:17:22,880 Speaker 1: bronze spinnel, which is a culinary herb that uh lives 262 00:17:22,920 --> 00:17:27,520 Speaker 1: all year long and it adds a nice licorice note too, 263 00:17:27,560 --> 00:17:32,280 Speaker 1: dishes and it's a surprising flavor to have. I'm a 264 00:17:32,320 --> 00:17:39,240 Speaker 1: big fan of rosemary and sage and mint, which if 265 00:17:39,280 --> 00:17:42,959 Speaker 1: you plant them outside they come back every year. Um, 266 00:17:43,240 --> 00:17:45,920 Speaker 1: you can also plant them inside. But I think if 267 00:17:45,960 --> 00:17:51,640 Speaker 1: you're serious about cooking and serious about saving money, and 268 00:17:51,800 --> 00:17:55,879 Speaker 1: serious about gaining confidence in the kitchen, like having a 269 00:17:55,920 --> 00:17:59,800 Speaker 1: little arsenal of live herbs in your window sill is 270 00:18:00,000 --> 00:18:02,040 Speaker 1: one of the things you can do that will make 271 00:18:02,040 --> 00:18:05,600 Speaker 1: a dramatic difference in your cooking. But one of the 272 00:18:05,640 --> 00:18:08,680 Speaker 1: things I love about what you do is that you're 273 00:18:08,720 --> 00:18:11,960 Speaker 1: such a good storyteller. But I know that works its 274 00:18:11,960 --> 00:18:14,640 Speaker 1: way into your menus too. Do you have any ideas 275 00:18:14,680 --> 00:18:18,920 Speaker 1: for Halloween dinner? Oh? Well, you know it's funny say 276 00:18:18,960 --> 00:18:22,600 Speaker 1: that because we Chef and the Farmer's been closed since March, 277 00:18:22,920 --> 00:18:28,080 Speaker 1: but we're opening our porch. One of the porch plates 278 00:18:28,119 --> 00:18:31,320 Speaker 1: that we're trying to get ready to do is an 279 00:18:31,359 --> 00:18:34,879 Speaker 1: oyster roast, which is something we do in the fall 280 00:18:35,040 --> 00:18:39,879 Speaker 1: here live coals oysters in the shell that you know, 281 00:18:40,400 --> 00:18:44,000 Speaker 1: open up with smoke and um, take on some of 282 00:18:44,040 --> 00:18:48,119 Speaker 1: that charred flavor. It looks so beautiful just see seeing 283 00:18:48,119 --> 00:18:51,200 Speaker 1: it on on film, Like yeah, and it's like there's 284 00:18:51,240 --> 00:18:55,439 Speaker 1: all these sensory experiences with it. You know, throwing the 285 00:18:55,480 --> 00:18:58,960 Speaker 1: burlap sack over the oysters so they steam a little bit, 286 00:18:59,119 --> 00:19:04,280 Speaker 1: makes this beautiful sound in this spectacle, and then everybody 287 00:19:04,359 --> 00:19:08,840 Speaker 1: chucking oysters and adding whatever condiment they want. And you know, 288 00:19:08,920 --> 00:19:13,639 Speaker 1: my kids just dip saltines and butter rather than you know, 289 00:19:13,720 --> 00:19:16,680 Speaker 1: having the oysters. That sounds so fun. Vivian. It's it's 290 00:19:16,680 --> 00:19:19,000 Speaker 1: been such a pleasure of chatting with you. And I'm 291 00:19:19,080 --> 00:19:21,400 Speaker 1: so excited to read your new cookbook. Do you mind 292 00:19:21,400 --> 00:19:23,399 Speaker 1: telling everyone the name again and where they can get it? 293 00:19:23,720 --> 00:19:27,639 Speaker 1: This will make it taste good? Is ten chapters of 294 00:19:28,400 --> 00:19:32,919 Speaker 1: essentially condiments and then like ten to twelve ways to 295 00:19:33,080 --> 00:19:36,560 Speaker 1: use it. Cooking with condiments, as many of us have 296 00:19:36,760 --> 00:19:40,800 Speaker 1: learned through COVID, can really make simple food very exciting. 297 00:19:41,160 --> 00:19:44,040 Speaker 1: And it comes out October twenty, but you can pre 298 00:19:44,200 --> 00:19:47,280 Speaker 1: order it. You go to Vivian Howard dot com. Well, 299 00:19:47,280 --> 00:19:50,080 Speaker 1: I've loved the pages I've skimmed. I can't wait to 300 00:19:50,080 --> 00:19:52,359 Speaker 1: get in the mail, and I'm so excited to have 301 00:19:52,400 --> 00:19:54,600 Speaker 1: chatted with you. Thank you so much, Vivian, thank you, 302 00:19:54,680 --> 00:20:07,479 Speaker 1: thank you. And now for another trip to poetry corner. 303 00:20:08,800 --> 00:20:15,280 Speaker 1: This piece is called red Tomato, Green tomato Tomato tomato 304 00:20:15,440 --> 00:20:21,240 Speaker 1: go Tomatoes that grow and grow. Red means right for picking, 305 00:20:21,600 --> 00:20:26,160 Speaker 1: Green means ripe for pickling. But what happens when you 306 00:20:26,320 --> 00:20:40,919 Speaker 1: don't grow? High weep then order chicken? Thank you. I 307 00:20:40,960 --> 00:20:43,840 Speaker 1: know what you're thinking, mango. It's about to get real 308 00:20:43,960 --> 00:20:47,480 Speaker 1: cold soon. Some of my beautiful plants are not meant 309 00:20:47,520 --> 00:20:52,520 Speaker 1: to live that frost life. And I hear you. Plants 310 00:20:52,520 --> 00:20:54,840 Speaker 1: are fragile and they're going through a lot of changes. 311 00:20:55,400 --> 00:20:58,760 Speaker 1: So I'm treating them like my kid getting into second grade, 312 00:20:58,840 --> 00:21:03,359 Speaker 1: with a lot of entering and encouragement and the acknowledgement 313 00:21:03,440 --> 00:21:06,680 Speaker 1: that we're going to make a lot of mistakes. Since 314 00:21:06,720 --> 00:21:08,920 Speaker 1: we know I don't have the answers for you, I've 315 00:21:08,920 --> 00:21:11,720 Speaker 1: also asked Jay to share her top five tips for 316 00:21:11,800 --> 00:21:18,000 Speaker 1: transplanting some of those more delicate plants indoors. Today, I'm 317 00:21:18,000 --> 00:21:20,600 Speaker 1: going to talk to you about my five tips for 318 00:21:20,680 --> 00:21:26,720 Speaker 1: transitioning your outdoor plant inside for the fall. Tip number one, 319 00:21:27,280 --> 00:21:30,520 Speaker 1: plan weeks before the temperature drops and established where in 320 00:21:30,560 --> 00:21:32,919 Speaker 1: your home this plant will live, and you want to 321 00:21:32,920 --> 00:21:35,840 Speaker 1: make sure that in your home you're not putting them 322 00:21:35,840 --> 00:21:38,880 Speaker 1: next to a window that will receive a draft um 323 00:21:38,960 --> 00:21:42,040 Speaker 1: during the fall months. Also, want to make sure that 324 00:21:42,480 --> 00:21:46,480 Speaker 1: the plant that you are transitioning from outside where was 325 00:21:46,520 --> 00:21:49,960 Speaker 1: it sitting. Was it in the sun getting direct sunlight? 326 00:21:50,359 --> 00:21:54,280 Speaker 1: If so, you want to slowly transition it into areas 327 00:21:54,320 --> 00:21:57,240 Speaker 1: that are a little bit darker or have more shade. 328 00:21:58,200 --> 00:22:01,760 Speaker 1: Tip number two actress self. Is this plant healthy enough 329 00:22:01,800 --> 00:22:05,840 Speaker 1: to live inside? If it's yellowing outside or wilting because 330 00:22:05,840 --> 00:22:08,320 Speaker 1: it's dying or it's too hot, you may not want 331 00:22:08,320 --> 00:22:13,240 Speaker 1: to bring a struggling plant indoors. Tip number three inspect 332 00:22:13,320 --> 00:22:17,800 Speaker 1: your plant for pests anywhere from gnats to spiders to 333 00:22:18,520 --> 00:22:22,360 Speaker 1: worms and caterpillars, and so it's important to thoroughly get 334 00:22:22,400 --> 00:22:24,879 Speaker 1: in there. You may have to use a magnifying glass, 335 00:22:24,920 --> 00:22:27,440 Speaker 1: but you want to look at those leaves up and down. 336 00:22:27,640 --> 00:22:30,640 Speaker 1: You could risk those healthier plants being infected as well. 337 00:22:32,080 --> 00:22:36,760 Speaker 1: Step four determined if repotting is necessary your plant may 338 00:22:36,800 --> 00:22:40,960 Speaker 1: have grown significantly outside, so it may be time to repot. 339 00:22:42,600 --> 00:22:45,359 Speaker 1: Tip number five, which is just as important as the 340 00:22:45,400 --> 00:22:48,400 Speaker 1: other tips. Give the plant time to acclimate to your 341 00:22:48,560 --> 00:22:52,040 Speaker 1: indoor space. So this plant was living outside. It may 342 00:22:52,080 --> 00:22:56,280 Speaker 1: have been receiving rain periodically, the sun beaming on it, 343 00:22:56,560 --> 00:22:58,840 Speaker 1: or you want to give it time before you begin 344 00:22:58,920 --> 00:23:01,480 Speaker 1: to put it on new watering schedule. When it's in 345 00:23:01,520 --> 00:23:04,320 Speaker 1: your house, just leave it alone for a few days, 346 00:23:04,800 --> 00:23:08,399 Speaker 1: watch it, make sure that it is still healthy before 347 00:23:08,480 --> 00:23:11,040 Speaker 1: you pick it back up on a new schedule. Now 348 00:23:11,080 --> 00:23:14,160 Speaker 1: that it's in your home, all right, everyone, I am 349 00:23:14,240 --> 00:23:17,240 Speaker 1: Jade the Black Plant Chicken plant care Consultant, and you 350 00:23:17,400 --> 00:23:21,760 Speaker 1: just heard my five tips for transitioning your outdoor plants 351 00:23:21,800 --> 00:23:26,240 Speaker 1: inside for the fall. Until next time, love, peace, and propagate. 352 00:23:34,359 --> 00:23:36,479 Speaker 1: It is so fun to be able to pick up 353 00:23:36,480 --> 00:23:39,760 Speaker 1: the phone and just call up experts like Jade and Vivian. 354 00:23:40,240 --> 00:23:43,480 Speaker 1: In fact, hearing Vivian talk about pickling and the ease 355 00:23:43,480 --> 00:23:46,160 Speaker 1: of growing radishes and how she and her kids move 356 00:23:46,240 --> 00:23:50,000 Speaker 1: her orchids around like this activity, it got me excited 357 00:23:50,080 --> 00:23:53,159 Speaker 1: to hang out with my assistant gardner. I'm not in 358 00:23:53,280 --> 00:23:56,880 Speaker 1: assisting on the cold garden it, so we headed out 359 00:23:56,960 --> 00:24:03,280 Speaker 1: to our backyard, put some seeds in and maybe add 360 00:24:03,280 --> 00:24:08,160 Speaker 1: a little bit of water. Yeah, and then let's uh, 361 00:24:08,680 --> 00:24:14,520 Speaker 1: let's cover this up. Curious. Do you know what we're 362 00:24:14,520 --> 00:24:20,680 Speaker 1: planning today is? Yeah, I've got a great story about radishes. 363 00:24:20,720 --> 00:24:23,920 Speaker 1: You want to hear it. So Dr Seuss actually used 364 00:24:23,920 --> 00:24:27,840 Speaker 1: to plant radishes in his pipe so that it would 365 00:24:27,840 --> 00:24:30,080 Speaker 1: stop him from smoking. And anytime he felt like he 366 00:24:30,119 --> 00:24:32,280 Speaker 1: wanted to smoke, he would water it with a little 367 00:24:32,320 --> 00:24:35,240 Speaker 1: eye dropper, and so you'd have tiny radish plants growing 368 00:24:35,240 --> 00:24:38,439 Speaker 1: out of his pipe. Isn't that funny? But do you 369 00:24:38,480 --> 00:24:46,480 Speaker 1: like eating radishes? M hm? Not like yeah, I think 370 00:24:46,520 --> 00:24:49,159 Speaker 1: it'll be fun to have. The only thing I like 371 00:24:49,400 --> 00:24:53,080 Speaker 1: is pickle radishes. Well we should. We can definitely pickle him. 372 00:24:53,200 --> 00:24:55,720 Speaker 1: This chef I was talking to Vivian. She was telling 373 00:24:55,720 --> 00:24:57,520 Speaker 1: me that one of the fun things about radishes that 374 00:24:57,760 --> 00:25:00,680 Speaker 1: they come up pretty soon. It only takes three weeks 375 00:25:00,720 --> 00:25:02,880 Speaker 1: for them to come up. And my other friend, bar 376 00:25:02,960 --> 00:25:05,960 Speaker 1: Tender was telling me that when he was a kid, 377 00:25:05,960 --> 00:25:08,920 Speaker 1: the first thing he he put in his garden was radishes. 378 00:25:09,359 --> 00:25:13,159 Speaker 1: Oh you're gonna take some big shovel. Now, do you 379 00:25:13,240 --> 00:25:15,480 Speaker 1: think with everything we're doing here that all the other 380 00:25:15,480 --> 00:25:17,520 Speaker 1: gardens are gonna get jealous because this is gonna be 381 00:25:17,560 --> 00:25:26,360 Speaker 1: such an awesome garden. Nope, every different gardens, different things 382 00:25:24,040 --> 00:25:33,080 Speaker 1: that yeah, like we garden vanishes. The play was a 383 00:25:33,160 --> 00:25:43,399 Speaker 1: lot ago, dawas and actually they also garden delicious juicy tomatoes. Well, 384 00:25:43,440 --> 00:25:44,879 Speaker 1: how long do you think it will take before these 385 00:25:44,880 --> 00:25:50,320 Speaker 1: things sprout out groups? Mhm, and you're gonna be counting. Nope. 386 00:25:57,840 --> 00:26:00,840 Speaker 1: Years ago I read this thing from this legendary editor, 387 00:26:00,920 --> 00:26:05,639 Speaker 1: Peter Kaplan. He said, if you're struggling with writer's block, 388 00:26:05,880 --> 00:26:11,440 Speaker 1: which I often do, just write a bunch of beginnings, 389 00:26:12,359 --> 00:26:14,280 Speaker 1: and when you've got a dozen of them on the page, 390 00:26:14,560 --> 00:26:18,200 Speaker 1: maybe you can string them together, or maybe you can 391 00:26:18,240 --> 00:26:21,920 Speaker 1: step back and admire all these beautiful starts and think, 392 00:26:22,680 --> 00:26:27,479 Speaker 1: isn't that a wonderful thing? I think about his advice 393 00:26:27,520 --> 00:26:30,639 Speaker 1: a lot. People like to talk about the fall like 394 00:26:30,680 --> 00:26:33,760 Speaker 1: the years closing up shop, and there is truth there. 395 00:26:34,600 --> 00:26:38,919 Speaker 1: The days are shorter, light is getting scarce. But I 396 00:26:39,000 --> 00:26:42,159 Speaker 1: realized now fall can be about beginnings too. It's a 397 00:26:42,160 --> 00:26:44,880 Speaker 1: good time to let trees take root. And it doesn't 398 00:26:44,920 --> 00:26:47,719 Speaker 1: have to be outdoors either, you know, Jade showed us 399 00:26:47,800 --> 00:26:53,640 Speaker 1: there are always things spring inside. Today I'm surrounded by beginnings. 400 00:26:55,480 --> 00:26:58,359 Speaker 1: I have a little patch of radishes and don't tell Ruby, 401 00:26:58,480 --> 00:27:02,520 Speaker 1: but I don't really high hopes for them. We're starting 402 00:27:02,520 --> 00:27:05,360 Speaker 1: a little herb garden by the window, and their prospect 403 00:27:05,400 --> 00:27:08,800 Speaker 1: seems a little better. There are houseplants all over the 404 00:27:08,840 --> 00:27:12,400 Speaker 1: living room now, and it's so joyous and so much greener, 405 00:27:12,680 --> 00:27:14,800 Speaker 1: and I love that the whole family can delight in that. 406 00:27:15,880 --> 00:27:19,760 Speaker 1: And then there's this little chaos garden I'm starting for myself. Really, 407 00:27:20,520 --> 00:27:24,640 Speaker 1: have you heard about chaos gardens? Basically, you gather all 408 00:27:24,680 --> 00:27:27,720 Speaker 1: your old seeds, leftovers from old packets, and you toss 409 00:27:27,800 --> 00:27:30,120 Speaker 1: them into a pot of soil, and then you water them, 410 00:27:30,240 --> 00:27:35,040 Speaker 1: and then you just wait. And the truth is a 411 00:27:35,119 --> 00:27:37,760 Speaker 1: chaos garden feels like a metaphor for life right now. 412 00:27:39,000 --> 00:27:42,119 Speaker 1: Between virtual schooling and work, trying to keep up with 413 00:27:42,160 --> 00:27:46,400 Speaker 1: parents and friends, and also just figuring out dinner, I 414 00:27:46,440 --> 00:27:50,280 Speaker 1: feel like I can't keep up. But in all this chaos, 415 00:27:50,320 --> 00:27:52,560 Speaker 1: I like that I can scatter a few disparate seeds 416 00:27:52,600 --> 00:27:54,880 Speaker 1: and do it just for the fun of it, and 417 00:27:54,960 --> 00:27:58,760 Speaker 1: that sometime in the future I'll have this weird surprise 418 00:27:58,840 --> 00:28:02,000 Speaker 1: to look forward to, because no matter what shoots up 419 00:28:02,600 --> 00:28:06,639 Speaker 1: whether it's lettuce or a flower or some unexpected herb 420 00:28:06,800 --> 00:28:11,160 Speaker 1: that wins this ridiculous racist sprout. I know it'll make 421 00:28:11,160 --> 00:28:22,240 Speaker 1: me smile because it's another nice beginning. That's it for 422 00:28:22,280 --> 00:28:25,240 Speaker 1: today's episode. Don't forget whether you're a beginner like me, 423 00:28:25,440 --> 00:28:29,200 Speaker 1: a pro trying something new, or someone in between enjoying 424 00:28:29,200 --> 00:28:32,840 Speaker 1: your community garden. There are incredible resources waiting for you 425 00:28:32,920 --> 00:28:36,840 Speaker 1: on the Miracle Grow website. Just visit Miracle grow dot com. 426 00:28:36,880 --> 00:28:40,640 Speaker 1: That's Miracle g r o dot com, or click on 427 00:28:40,640 --> 00:28:43,320 Speaker 1: the link in our show notes. Next time on our show, 428 00:28:43,360 --> 00:28:46,800 Speaker 1: we'll dig into gardening in an urban environment, talking through 429 00:28:46,840 --> 00:28:50,360 Speaker 1: how with a little elbow grease and a lot of determination, 430 00:28:50,800 --> 00:28:54,280 Speaker 1: we can still garden inside a studio apartment. If you 431 00:28:54,360 --> 00:28:56,640 Speaker 1: like what you heard, don't forget to rate and review 432 00:28:56,680 --> 00:28:59,600 Speaker 1: the show on Apple Podcast. It really helps us out, 433 00:29:00,160 --> 00:29:01,880 Speaker 1: and we want to hear from you. What are your 434 00:29:01,920 --> 00:29:06,640 Speaker 1: inspiring plant stories and relatable struggles and growing questions. Tag 435 00:29:06,680 --> 00:29:09,600 Speaker 1: us in your post or tweet using the hashtag Humans 436 00:29:09,640 --> 00:29:12,080 Speaker 1: Growing Stuff and you may just hear your story featured 437 00:29:12,080 --> 00:29:15,480 Speaker 1: on an upcoming episode. Humans Growing Stuff is a collaboration 438 00:29:15,560 --> 00:29:17,960 Speaker 1: from I Heart Radio and your friends at Miracle Grow 439 00:29:18,360 --> 00:29:20,640 Speaker 1: Our show was written and produced by Molly Sosha and 440 00:29:20,760 --> 00:29:25,040 Speaker 1: me Mongy Chatiguler in partnership with Ryan Ovadia, Daniel Ainsworth, 441 00:29:25,240 --> 00:29:29,120 Speaker 1: Hayley Erickson, and Garrett Shannon of Banter Until next Time, 442 00:29:29,800 --> 00:29:30,959 Speaker 1: Thanks so much for listening.