WEBVTT - Gardening Doesn't Stop When Summer is Over - featuring Chef Vivian Howard 0:00:05.040 --> 0:00:09.280 The temperature drop this weekend. September is at its close. 0:00:10.440 --> 0:00:14.239 The air is crisp, while for some reason there are 0:00:14.240 --> 0:00:18.120 these random air horn noises coming from beyond my backyard. 0:00:19.640 --> 0:00:23.079 I'm taking it as a call to action. We as 0:00:23.079 --> 0:00:26.520 a people must put assigned our tank tops and our sandals, 0:00:26.840 --> 0:00:29.800 and unearthed the chunky cable nets and fuzzy flannels in 0:00:29.840 --> 0:00:33.599 the back of our closets. Because fall is officially upon us. 0:00:35.120 --> 0:00:37.720 It is a time for picking apples and pumpkins and 0:00:37.920 --> 0:00:42.159 putting Thanksgiving and Christmas decorations out entirely too early, and 0:00:42.440 --> 0:00:46.760 I am here for it. As I stand in this 0:00:46.920 --> 0:00:49.920 so called garden of mine, which is not really a garden, 0:00:50.280 --> 0:00:53.600 I feel like an architect surveying a lot before breaking ground. 0:00:55.640 --> 0:00:59.120 I'm looking out onto this barren plot of mulch. I 0:00:59.120 --> 0:01:01.360 am eager to draw up a blueprint for fall, but 0:01:01.560 --> 0:01:04.240 first I need a better sense of what's possible. Will 0:01:04.319 --> 0:01:08.920 I grow Brussels sprouts or beats, cabbages or lettuce? And 0:01:09.080 --> 0:01:12.319 which of these beautiful creatures will I accidentally over water? 0:01:13.680 --> 0:01:16.520 Only time will tell, my friends. But as I stand 0:01:16.560 --> 0:01:18.920 here with my bag of seeds and my trusty spade, 0:01:19.880 --> 0:01:27.880 I'm ready for whatever fall brings, but mostly pumpkin pie. 0:01:31.000 --> 0:01:34.920 Hey there, I'm Mongas Articular, co host of Part Time Genius, 0:01:35.360 --> 0:01:38.160 one of the founders of Mental Flaws, and this is 0:01:38.319 --> 0:01:42.280 Humans Growing Stuff, a collaboration from my Heart Radio and 0:01:42.280 --> 0:01:45.920 your friends at Miracle Grow. My goal is to make 0:01:46.000 --> 0:01:49.960 this the most human show about plants you'll ever listen to, 0:01:50.760 --> 0:01:55.200 and along the way, we'll share relatable experiences, inspiring stories, 0:01:55.240 --> 0:01:58.200 tips and tricks to nurture your plants, and just enough 0:01:58.240 --> 0:02:01.800 science to make you sound like an x Burt. In 0:02:01.840 --> 0:02:05.640 today's episode, with summer's harvest coming to a close, will 0:02:05.680 --> 0:02:09.280 share new gardening opportunities that await in the fall, because 0:02:09.639 --> 0:02:11.760 there's plenty you can do over the course of the 0:02:11.840 --> 0:02:16.480 next few months that don't involve squashes or even warty gourd's. 0:02:17.000 --> 0:02:20.120 But also, can you grow pumpkins for Halloween if you're 0:02:20.200 --> 0:02:23.320 quick enough. I have no idea, but I do know 0:02:23.440 --> 0:02:26.800 there's a cornucopia of plants that you can grow and 0:02:26.960 --> 0:02:30.520 harvest and see pop up again in the spring without 0:02:30.560 --> 0:02:36.560 having to replant. Chapter two, Legends of the Fall Garden. 0:02:40.280 --> 0:02:42.600 When I think of fall, the first thing that comes 0:02:42.639 --> 0:02:46.640 to mind our pumpkins. Spice lattes and don't at me 0:02:46.760 --> 0:02:50.560 because I know they're basic. But ps l's as they're 0:02:50.600 --> 0:02:55.160 known in my house, are also delicious. But the truth is, 0:02:55.520 --> 0:02:58.160 I wish I could be as excited about fall gardening 0:02:58.440 --> 0:03:01.200 as I am about fall ben ridges. So I called 0:03:01.280 --> 0:03:03.800 up my friend Jade to share the hottest fall planting 0:03:03.840 --> 0:03:06.760 trends everything I should know about so I can apply 0:03:06.880 --> 0:03:13.480 my PSL vibes to my growing too. Hey everyone, I'm Jade, 0:03:13.520 --> 0:03:17.079 the black plant chicken plant care consultant. I think this 0:03:17.200 --> 0:03:22.120 fall the pumpkin spice plants are latte plant would be 0:03:22.240 --> 0:03:27.880 the pothos. That is one plant that it grows anywhere, 0:03:28.040 --> 0:03:31.760 and it's beautiful and it even will grow for you, 0:03:32.280 --> 0:03:35.880 possibly slowly, but it will grow um over the fall, 0:03:35.960 --> 0:03:38.520 and it's just a beautiful plant to watch. Is very 0:03:38.600 --> 0:03:41.920 low maintenance, So for those of us who have plans 0:03:41.920 --> 0:03:45.000 for traveling, um, this is one plant that you won't 0:03:45.040 --> 0:03:47.240 have to worry about if you are not home for 0:03:47.320 --> 0:03:50.400 a long period of time. But what about fiddily figs? 0:03:50.480 --> 0:03:53.480 Those are super trendy right now, right They're trendy for 0:03:53.520 --> 0:03:56.720 a person who is not afraid of them, so they're 0:03:56.760 --> 0:03:58.840 great to look at. But some people are really afraid 0:03:58.920 --> 0:04:02.160 of fiddly figs. I have been given the name of 0:04:02.240 --> 0:04:06.080 the fiddlely fig tree Guru because I teach a workshop 0:04:06.240 --> 0:04:08.520 on it. Most of my consultations are about the fiddlely 0:04:08.640 --> 0:04:11.760 big They are my favorite plants. Um But the snake 0:04:11.840 --> 0:04:14.200 plant is a great plant to grow. I mean it 0:04:14.240 --> 0:04:17.599 can grow in almost any condition. But over the fall, 0:04:17.720 --> 0:04:21.000 a lot of people are just really focused on their 0:04:21.120 --> 0:04:24.280 plants that they've gotten over a summer and spring to 0:04:24.520 --> 0:04:28.800 really really survived throughout. Because there's so many novice plant 0:04:28.839 --> 0:04:31.760 parents out there, they're just kind of like, I don't 0:04:31.760 --> 0:04:42.479 know what to do. Right after I chat with Jade, 0:04:42.480 --> 0:04:44.960 my producer Molly, and I started talking about the whole 0:04:45.080 --> 0:04:49.480 ridiculousness of this pumpkin spice season, and then we started debating, 0:04:49.640 --> 0:04:52.960 if you start now, can you grow a tiny pumpkin 0:04:53.080 --> 0:04:56.920 in time for Halloween? Not a huge one, but like 0:04:56.960 --> 0:05:00.719 a little decorative one. So I looked at up and 0:05:01.080 --> 0:05:03.560 it made me laugh how little I know about because 0:05:03.920 --> 0:05:06.159 of course you can't, Like a month and a half 0:05:06.320 --> 0:05:08.880 isn't enough time to grow a pumpkin. I mean, you 0:05:08.960 --> 0:05:12.560 have those farmers in Alaska who grow two thousand pound pumpkins, 0:05:12.600 --> 0:05:19.200 and that did not start in September. And now for 0:05:19.279 --> 0:05:24.719 a mindful meditation moment in the garden. Today's practice is 0:05:24.920 --> 0:05:29.640 going to help us focus on growing pumpkins. So take 0:05:29.680 --> 0:05:32.919 a seed in the dirt, feel the weight of the 0:05:32.920 --> 0:05:37.680 pumpkin seeds in your hand, feel their smooth flatness with 0:05:37.800 --> 0:05:42.120 your fingers, and take a deep breath in through your 0:05:42.160 --> 0:05:50.760 nose and out through your mouth. You can keep your 0:05:50.760 --> 0:05:54.720 eyes open or close, whatever works for you. No judgment here, 0:05:55.960 --> 0:06:00.640 and now tell yourself this monthra out loud or in 0:06:00.720 --> 0:06:04.640 your head. If I want to grow pumpkins in time 0:06:04.680 --> 0:06:10.520 for Halloween, I have to plant them in July one 0:06:10.520 --> 0:06:16.320 more time. Now take those seeds and save them for 0:06:16.360 --> 0:06:30.920 next summer. Not must. I used to live in Atlanta, 0:06:31.040 --> 0:06:33.479 and my favorite thing to do was to walk to 0:06:33.520 --> 0:06:36.600 the farmers market every Sunday morning at Grant Park. It 0:06:36.720 --> 0:06:40.160 was a ritual. We'd put out a picnic blanket, hang 0:06:40.240 --> 0:06:44.280 with friends, and inevitably we'd come home with this gorgeous 0:06:44.360 --> 0:06:47.720 little bounty of fresh vegetables. And to be honest, there's 0:06:47.839 --> 0:06:51.520 nothing more fun than being inspired by fresh ingredients. But 0:06:52.240 --> 0:06:55.239 I've been curious about how things stay fresh year round. 0:06:55.640 --> 0:06:58.800 How did the seasons change the soil and growth potential 0:06:58.839 --> 0:07:01.800 of various plants and vegetables, And how can we take 0:07:01.800 --> 0:07:05.479 advantage of what each season offers to maximize our chef 0:07:05.560 --> 0:07:08.640 skills In the middle of say, I don't know a blizzard, 0:07:10.080 --> 0:07:12.640 I'm hoping that my next guests can answer a lot 0:07:12.640 --> 0:07:17.400 of these questions. So I am so lucky to be 0:07:17.480 --> 0:07:21.240 here talking with Vivian Howard. Vivian hosts the incredible PBS 0:07:21.280 --> 0:07:24.920 show A Chef's Life and Somewhere South, which I'm now 0:07:24.920 --> 0:07:28.480 obsessed with. She has several cookbooks and has this incredible 0:07:28.520 --> 0:07:31.320 story of leaving the fancy New York City restaurant scene 0:07:31.320 --> 0:07:34.080 and moving to start a farm to fork restaurant in Kinston, 0:07:34.120 --> 0:07:37.920 North Carolina. It's the celebrated chef and the farmer. I 0:07:37.960 --> 0:07:40.240 just read you were the first woman since Julia Child 0:07:40.280 --> 0:07:42.440 to win a Peabody for a cooking program, which just 0:07:42.480 --> 0:07:45.360 blew my mind. So, Vivian, thank you so much for 0:07:45.440 --> 0:07:49.320 being here. I love watching people come into your kitchen 0:07:49.400 --> 0:07:53.520 and share the steep family stories and recipes. And I've 0:07:53.560 --> 0:07:55.880 got to say with the pickling episodes, the sour pickles 0:07:55.960 --> 0:07:58.360 and the beads, those are some of my favorite ones, 0:07:58.400 --> 0:08:00.680 just because it feels like something I and do with 0:08:00.720 --> 0:08:02.960 my family and and also with my friends. It feels 0:08:02.960 --> 0:08:06.120 like a communal activity. What should we what should we 0:08:06.160 --> 0:08:10.800 be pickling right now? Well? I think green tomatoes are 0:08:10.920 --> 0:08:13.600 a great ingredient right now if you happen to have 0:08:13.640 --> 0:08:16.960 a garden and you have tomatoes hanging there that are 0:08:16.960 --> 0:08:20.880 not going to ripen. I think cabbage is, you know, 0:08:20.960 --> 0:08:25.680 one of the most unsung heroes of our kitchens and 0:08:25.720 --> 0:08:30.200 our gardens. I love pickling beats. I think they're a 0:08:30.200 --> 0:08:35.040 beautiful color. They have, you know, tremendous health benefits. It's 0:08:35.080 --> 0:08:39.480 almost easier to talk about what not to pickle. Well, 0:08:39.960 --> 0:08:45.439 actually that's good. But what shouldn't we pickle? Nothing that's soft? So, 0:08:45.640 --> 0:08:49.839 you know, red tomatoes that are ripe and juicy, don't 0:08:49.880 --> 0:08:55.720 pickle those. Um Asparagus makes a terrible pickle. But you 0:08:55.800 --> 0:08:59.839 want to pickle something with a crunchy texture, you know. 0:09:00.000 --> 0:09:02.359 One of the things that we pickle in the restaurant 0:09:02.520 --> 0:09:08.240 are stems. Swiss shard stems, collared stems, something that you 0:09:08.280 --> 0:09:12.760 would often throw away if you've cooked the leaves, but 0:09:12.840 --> 0:09:17.880 the stems, you know, sliced into small pieces with a 0:09:18.080 --> 0:09:22.160 vinegar brine poured over them create you know, a crunchy 0:09:22.320 --> 0:09:26.119 condiment that would otherwise have been wasted. That's so incredible. 0:09:26.240 --> 0:09:28.120 My mouth's watering here. And you talk about all these 0:09:28.480 --> 0:09:31.760 different things. As someone who's a novice at both gardening 0:09:31.800 --> 0:09:35.439 and cooking, how would you encourage someone to get started? Um? Well, 0:09:35.480 --> 0:09:39.280 I think with gardening there is a you know, a 0:09:39.320 --> 0:09:42.840 barrier to entry. But the positive thing is is that 0:09:43.000 --> 0:09:47.079 seeds cost very little. Putting a seed in the ground 0:09:47.640 --> 0:09:49.920 and hoping that it comes up is it's not a 0:09:49.920 --> 0:09:52.840 big commitment. And you know, as long as you get 0:09:52.880 --> 0:09:56.119 your soil ready and you make sure what you're planting 0:09:56.559 --> 0:09:59.600 is the right time of year. I would always start 0:09:59.760 --> 0:10:03.600 with easy things like you know, radishes. You know, you 0:10:03.679 --> 0:10:07.440 can plant them and they pop up in a matter 0:10:07.480 --> 0:10:11.960 of days and so that's you know, kind of instant gratification. 0:10:12.559 --> 0:10:15.280 So in some ways, I think gardening is even more 0:10:15.320 --> 0:10:20.439 approachable than than cooking. That's amazing. You know. I have uh, 0:10:20.520 --> 0:10:23.240 several friends, many of them live in New York who, 0:10:23.280 --> 0:10:27.240 prior to COVID were using their oven as you know, 0:10:27.320 --> 0:10:31.080 a place to store their cosmetics. And when you know 0:10:31.120 --> 0:10:35.160 they were in lockdown. They're like texting me like, how 0:10:35.200 --> 0:10:37.760 do I cook for myself? Where do I start? I 0:10:37.800 --> 0:10:42.679 want to make shrip scampy. I'm like, don't start with that. Uh, 0:10:42.880 --> 0:10:46.280 let's get some eggs. Let's learn how to scramble some eggs. 0:10:46.080 --> 0:10:49.800 That's that's all super helpful and and encouraging. So you've 0:10:49.840 --> 0:10:52.880 said that you started your show Chef's Life partially because 0:10:52.920 --> 0:10:56.680 you're fixated on on documenting dyeing food traditions. Um, well, 0:10:56.720 --> 0:10:59.960 you know, I think when I was just getting started 0:11:00.080 --> 0:11:03.319 Chef and the Farmer, the book The Art of Fermentation 0:11:03.480 --> 0:11:06.440 by sand Or Cats was, you know, the thing that 0:11:06.520 --> 0:11:10.080 every chef was reading, you know, across the nation. And 0:11:10.120 --> 0:11:13.200 I walked outside my door one morning and there was 0:11:13.240 --> 0:11:16.920 this ziplock bag sitting on the front doorstep that had 0:11:16.960 --> 0:11:20.040 this like these dark green leaves floating in this like 0:11:20.160 --> 0:11:24.120 milky liquid. And I thought, oh my god, what is that. 0:11:24.160 --> 0:11:26.680 My dog wouldn't even get near it. It smelled so bad. 0:11:26.960 --> 0:11:30.360 And I called my dad and he said, that's collar 0:11:30.440 --> 0:11:32.840 kraut vibe, and that's a gift. It's not a prank. 0:11:33.200 --> 0:11:37.680 My little geeky chef brain just blew up, because you know, 0:11:37.800 --> 0:11:42.000 I'm trying to learn about these ancient techniques from this book. 0:11:42.320 --> 0:11:45.120 And you know, these old folks down the road for 0:11:45.200 --> 0:11:49.600 me are making crowd with collards. You know that that 0:11:49.679 --> 0:11:53.280 really inspired me to to look deeper at the food 0:11:53.280 --> 0:11:56.560 traditions in eastern North Carolina, and and I felt this 0:11:57.240 --> 0:12:01.160 urgency to tell people about it. I was watching an 0:12:01.200 --> 0:12:04.640 interview where you said, whatever season is next, is what 0:12:04.720 --> 0:12:07.440 you're most excited for? What what are you excited to 0:12:07.480 --> 0:12:11.080 cook most in in the fall? We love summer produce, right, 0:12:11.400 --> 0:12:15.920 but if you think about it, there's nothing green about summer. 0:12:16.679 --> 0:12:20.320 You know, you've got corn and summer squash and tomatoes. 0:12:20.720 --> 0:12:23.280 But I found myself at the end of summer really 0:12:23.920 --> 0:12:30.160 salivating for you know, intensely green greens. And one of 0:12:30.160 --> 0:12:34.960 these dishes that I encouraged my friends who had to 0:12:35.000 --> 0:12:39.440 start using their ovens for other things other than cosmetic storage, 0:12:39.920 --> 0:12:44.160 was to, you know, buy some greens, chopped them up, 0:12:44.880 --> 0:12:48.520 salte them with a little bit of garlic, maybe add 0:12:48.559 --> 0:12:52.400 a little bit of chopped tomato, cook some pasta, Throw 0:12:52.480 --> 0:12:56.080 that in with some pasta, water, a little parmesan cheese, 0:12:56.440 --> 0:12:58.880 and maybe a little butter or olive oil, and you've 0:12:58.920 --> 0:13:02.559 got something that you might actually eat in a restaurant. 0:13:03.360 --> 0:13:08.320 I'm still laughing about that. The cosmetics above that did 0:13:08.400 --> 0:13:11.800 you ever garden when you were in New York? Oh? No. 0:13:14.640 --> 0:13:17.000 I moved to New York to get as far away 0:13:17.120 --> 0:13:23.280 from anything eastern North Carolina or childhood related as I could. 0:13:23.640 --> 0:13:27.920 And um, it really took me coming back here and 0:13:28.120 --> 0:13:35.079 slowing down and and seeing the wisdom and the resourcefulness 0:13:35.240 --> 0:13:39.000 of the people that live here to appreciate that sort 0:13:39.040 --> 0:13:43.600 of thing again. And now I'm like obsessed with my 0:13:43.760 --> 0:13:49.600 yard and all my house plants, and I'm I look 0:13:49.640 --> 0:13:54.240 at caring for those as a type of therapy. He 0:13:54.559 --> 0:13:56.560 talked about what your garden means to you or your 0:13:56.559 --> 0:14:02.680 house plants. About ten years ago, I started rescuing orchids 0:14:03.160 --> 0:14:09.080 from from you know, office buildings or friends would have 0:14:09.240 --> 0:14:12.839 an orchid whose spike had, you know, died and they 0:14:12.880 --> 0:14:14.920 thought the whole plant was dead. And I'm like, oh 0:14:14.960 --> 0:14:17.720 my god, that cost you thirty dollars give me that thing. 0:14:18.600 --> 0:14:23.400 And so I've started taking the orchids and putting them 0:14:23.440 --> 0:14:27.200 in my bathroom, and over the course of a year 0:14:27.280 --> 0:14:30.440 or two, I ended up with like thirty orchids that 0:14:31.000 --> 0:14:34.400 live in my bathroom and loved the steam from my shower. 0:14:35.080 --> 0:14:38.480 It's one of my greatest pleasures to see the orchids 0:14:38.600 --> 0:14:42.280 like produce a spike. Me and my kids get a 0:14:42.280 --> 0:14:45.160 lot of pleasure from moving the orchids around the house 0:14:45.360 --> 0:14:50.600 after they've bloomed. And this little piece of piece, if 0:14:50.600 --> 0:14:54.720 you will, that I share with myself in my bathroom, 0:14:57.480 --> 0:15:00.520 I love that. Uh can can you tell me, you know, 0:15:00.560 --> 0:15:04.200 going back to farming a little bit, but like why 0:15:04.320 --> 0:15:07.160 is farm to table or farm to fork so important 0:15:07.160 --> 0:15:09.720 to you? And what's the biggest difference you noticed in 0:15:09.720 --> 0:15:11.640 the way you cook now versus the way you cooked 0:15:11.640 --> 0:15:14.080 when you were maybe in your career in New York City. 0:15:14.160 --> 0:15:17.240 You know, I love cooking from straight from the farm 0:15:17.320 --> 0:15:20.960 for a number of reasons. I think that having a 0:15:21.040 --> 0:15:26.880 connection to your food source really makes you value those 0:15:27.040 --> 0:15:33.320 ingredients more. I also think that the quality is is better. 0:15:34.280 --> 0:15:38.840 It keeps me really nimble as a cook because you know, 0:15:38.880 --> 0:15:41.400 if I put a dish on the menu that it's 0:15:41.480 --> 0:15:46.840 all about care flex cabbage, and you know, my farmer says, 0:15:47.000 --> 0:15:50.280 you know, this is the last of that. Then I 0:15:50.320 --> 0:15:54.560 have to get creative with what to do next. And 0:15:54.680 --> 0:15:58.160 it's exciting. I love your use of the word nimbleness, 0:15:58.200 --> 0:16:00.440 not just for how you react, but also how the 0:16:00.480 --> 0:16:02.800 farmers are are moving. And I saw it on that 0:16:02.840 --> 0:16:06.520 one episode where this gentleman was growing corn I think 0:16:06.560 --> 0:16:08.840 for moonshine and then all of a sudden started growing 0:16:08.880 --> 0:16:12.239 field peas. It didn't occur to me just how flexible 0:16:12.320 --> 0:16:15.480 like farmers are and how they're constantly experimenting, even in 0:16:15.560 --> 0:16:19.320 small ways. Yeah, and you know, another piece to that 0:16:19.560 --> 0:16:24.400 is that field peas and lagoons in general are they're 0:16:24.520 --> 0:16:28.720 very good for the soil, so they're replenishing nutrients in 0:16:28.760 --> 0:16:34.320 the soil. So you may grow something like tomatoes or corn, 0:16:34.840 --> 0:16:37.800 which really takes a lot out of the soil, and 0:16:37.840 --> 0:16:40.320 then in order to get back to it, you plant 0:16:40.400 --> 0:16:43.800 something like field peas. If you're going to take away, 0:16:43.960 --> 0:16:46.240 you have to get back. And I think in that 0:16:46.280 --> 0:16:48.800 episode he was talking about perhaps growing corn and letting 0:16:49.120 --> 0:16:51.680 the peas grow around it, and then I just thought 0:16:52.160 --> 0:16:55.640 how inventive that that idea was, and that it would 0:16:55.680 --> 0:16:57.400 never occur to me. Of course, there's a lot of 0:16:57.440 --> 0:17:01.880 practice of that, you know, planning mary golds around your 0:17:02.520 --> 0:17:07.920 your summer garden to prevent bugs from attacking your produce, 0:17:08.240 --> 0:17:11.919 there's all kinds of natural things you can do to 0:17:12.000 --> 0:17:16.239 make it more successful. Also am a big fan of 0:17:16.440 --> 0:17:22.880 bronze spinnel, which is a culinary herb that uh lives 0:17:22.920 --> 0:17:27.520 all year long and it adds a nice licorice note too, 0:17:27.560 --> 0:17:32.280 dishes and it's a surprising flavor to have. I'm a 0:17:32.320 --> 0:17:39.240 big fan of rosemary and sage and mint, which if 0:17:39.280 --> 0:17:42.959 you plant them outside they come back every year. Um, 0:17:43.240 --> 0:17:45.920 you can also plant them inside. But I think if 0:17:45.960 --> 0:17:51.640 you're serious about cooking and serious about saving money, and 0:17:51.800 --> 0:17:55.879 serious about gaining confidence in the kitchen, like having a 0:17:55.920 --> 0:17:59.800 little arsenal of live herbs in your window sill is 0:18:00.000 --> 0:18:02.040 one of the things you can do that will make 0:18:02.040 --> 0:18:05.600 a dramatic difference in your cooking. But one of the 0:18:05.640 --> 0:18:08.680 things I love about what you do is that you're 0:18:08.720 --> 0:18:11.960 such a good storyteller. But I know that works its 0:18:11.960 --> 0:18:14.640 way into your menus too. Do you have any ideas 0:18:14.680 --> 0:18:18.920 for Halloween dinner? Oh? Well, you know it's funny say 0:18:18.960 --> 0:18:22.600 that because we Chef and the Farmer's been closed since March, 0:18:22.920 --> 0:18:28.080 but we're opening our porch. One of the porch plates 0:18:28.119 --> 0:18:31.320 that we're trying to get ready to do is an 0:18:31.359 --> 0:18:34.879 oyster roast, which is something we do in the fall 0:18:35.040 --> 0:18:39.879 here live coals oysters in the shell that you know, 0:18:40.400 --> 0:18:44.000 open up with smoke and um, take on some of 0:18:44.040 --> 0:18:48.119 that charred flavor. It looks so beautiful just see seeing 0:18:48.119 --> 0:18:51.200 it on on film, Like yeah, and it's like there's 0:18:51.240 --> 0:18:55.439 all these sensory experiences with it. You know, throwing the 0:18:55.480 --> 0:18:58.960 burlap sack over the oysters so they steam a little bit, 0:18:59.119 --> 0:19:04.280 makes this beautiful sound in this spectacle, and then everybody 0:19:04.359 --> 0:19:08.840 chucking oysters and adding whatever condiment they want. And you know, 0:19:08.920 --> 0:19:13.639 my kids just dip saltines and butter rather than you know, 0:19:13.720 --> 0:19:16.680 having the oysters. That sounds so fun. Vivian. It's it's 0:19:16.680 --> 0:19:19.000 been such a pleasure of chatting with you. And I'm 0:19:19.080 --> 0:19:21.400 so excited to read your new cookbook. Do you mind 0:19:21.400 --> 0:19:23.399 telling everyone the name again and where they can get it? 0:19:23.720 --> 0:19:27.639 This will make it taste good? Is ten chapters of 0:19:28.400 --> 0:19:32.919 essentially condiments and then like ten to twelve ways to 0:19:33.080 --> 0:19:36.560 use it. Cooking with condiments, as many of us have 0:19:36.760 --> 0:19:40.800 learned through COVID, can really make simple food very exciting. 0:19:41.160 --> 0:19:44.040 And it comes out October twenty, but you can pre 0:19:44.200 --> 0:19:47.280 order it. You go to Vivian Howard dot com. Well, 0:19:47.280 --> 0:19:50.080 I've loved the pages I've skimmed. I can't wait to 0:19:50.080 --> 0:19:52.359 get in the mail, and I'm so excited to have 0:19:52.400 --> 0:19:54.600 chatted with you. Thank you so much, Vivian, thank you, 0:19:54.680 --> 0:20:07.479 thank you. And now for another trip to poetry corner. 0:20:08.800 --> 0:20:15.280 This piece is called red Tomato, Green tomato Tomato tomato 0:20:15.440 --> 0:20:21.240 go Tomatoes that grow and grow. Red means right for picking, 0:20:21.600 --> 0:20:26.160 Green means ripe for pickling. But what happens when you 0:20:26.320 --> 0:20:40.919 don't grow? High weep then order chicken? Thank you. I 0:20:40.960 --> 0:20:43.840 know what you're thinking, mango. It's about to get real 0:20:43.960 --> 0:20:47.480 cold soon. Some of my beautiful plants are not meant 0:20:47.520 --> 0:20:52.520 to live that frost life. And I hear you. Plants 0:20:52.520 --> 0:20:54.840 are fragile and they're going through a lot of changes. 0:20:55.400 --> 0:20:58.760 So I'm treating them like my kid getting into second grade, 0:20:58.840 --> 0:21:03.359 with a lot of entering and encouragement and the acknowledgement 0:21:03.440 --> 0:21:06.680 that we're going to make a lot of mistakes. Since 0:21:06.720 --> 0:21:08.920 we know I don't have the answers for you, I've 0:21:08.920 --> 0:21:11.720 also asked Jay to share her top five tips for 0:21:11.800 --> 0:21:18.000 transplanting some of those more delicate plants indoors. Today, I'm 0:21:18.000 --> 0:21:20.600 going to talk to you about my five tips for 0:21:20.680 --> 0:21:26.720 transitioning your outdoor plant inside for the fall. Tip number one, 0:21:27.280 --> 0:21:30.520 plan weeks before the temperature drops and established where in 0:21:30.560 --> 0:21:32.919 your home this plant will live, and you want to 0:21:32.920 --> 0:21:35.840 make sure that in your home you're not putting them 0:21:35.840 --> 0:21:38.880 next to a window that will receive a draft um 0:21:38.960 --> 0:21:42.040 during the fall months. Also, want to make sure that 0:21:42.480 --> 0:21:46.480 the plant that you are transitioning from outside where was 0:21:46.520 --> 0:21:49.960 it sitting. Was it in the sun getting direct sunlight? 0:21:50.359 --> 0:21:54.280 If so, you want to slowly transition it into areas 0:21:54.320 --> 0:21:57.240 that are a little bit darker or have more shade. 0:21:58.200 --> 0:22:01.760 Tip number two actress self. Is this plant healthy enough 0:22:01.800 --> 0:22:05.840 to live inside? If it's yellowing outside or wilting because 0:22:05.840 --> 0:22:08.320 it's dying or it's too hot, you may not want 0:22:08.320 --> 0:22:13.240 to bring a struggling plant indoors. Tip number three inspect 0:22:13.320 --> 0:22:17.800 your plant for pests anywhere from gnats to spiders to 0:22:18.520 --> 0:22:22.360 worms and caterpillars, and so it's important to thoroughly get 0:22:22.400 --> 0:22:24.879 in there. You may have to use a magnifying glass, 0:22:24.920 --> 0:22:27.440 but you want to look at those leaves up and down. 0:22:27.640 --> 0:22:30.640 You could risk those healthier plants being infected as well. 0:22:32.080 --> 0:22:36.760 Step four determined if repotting is necessary your plant may 0:22:36.800 --> 0:22:40.960 have grown significantly outside, so it may be time to repot. 0:22:42.600 --> 0:22:45.359 Tip number five, which is just as important as the 0:22:45.400 --> 0:22:48.400 other tips. Give the plant time to acclimate to your 0:22:48.560 --> 0:22:52.040 indoor space. So this plant was living outside. It may 0:22:52.080 --> 0:22:56.280 have been receiving rain periodically, the sun beaming on it, 0:22:56.560 --> 0:22:58.840 or you want to give it time before you begin 0:22:58.920 --> 0:23:01.480 to put it on new watering schedule. When it's in 0:23:01.520 --> 0:23:04.320 your house, just leave it alone for a few days, 0:23:04.800 --> 0:23:08.399 watch it, make sure that it is still healthy before 0:23:08.480 --> 0:23:11.040 you pick it back up on a new schedule. Now 0:23:11.080 --> 0:23:14.160 that it's in your home, all right, everyone, I am 0:23:14.240 --> 0:23:17.240 Jade the Black Plant Chicken plant care Consultant, and you 0:23:17.400 --> 0:23:21.760 just heard my five tips for transitioning your outdoor plants 0:23:21.800 --> 0:23:26.240 inside for the fall. Until next time, love, peace, and propagate. 0:23:34.359 --> 0:23:36.479 It is so fun to be able to pick up 0:23:36.480 --> 0:23:39.760 the phone and just call up experts like Jade and Vivian. 0:23:40.240 --> 0:23:43.480 In fact, hearing Vivian talk about pickling and the ease 0:23:43.480 --> 0:23:46.160 of growing radishes and how she and her kids move 0:23:46.240 --> 0:23:50.000 her orchids around like this activity, it got me excited 0:23:50.080 --> 0:23:53.159 to hang out with my assistant gardner. I'm not in 0:23:53.280 --> 0:23:56.880 assisting on the cold garden it, so we headed out 0:23:56.960 --> 0:24:03.280 to our backyard, put some seeds in and maybe add 0:24:03.280 --> 0:24:08.160 a little bit of water. Yeah, and then let's uh, 0:24:08.680 --> 0:24:14.520 let's cover this up. Curious. Do you know what we're 0:24:14.520 --> 0:24:20.680 planning today is? Yeah, I've got a great story about radishes. 0:24:20.720 --> 0:24:23.920 You want to hear it. So Dr Seuss actually used 0:24:23.920 --> 0:24:27.840 to plant radishes in his pipe so that it would 0:24:27.840 --> 0:24:30.080 stop him from smoking. And anytime he felt like he 0:24:30.119 --> 0:24:32.280 wanted to smoke, he would water it with a little 0:24:32.320 --> 0:24:35.240 eye dropper, and so you'd have tiny radish plants growing 0:24:35.240 --> 0:24:38.439 out of his pipe. Isn't that funny? But do you 0:24:38.480 --> 0:24:46.480 like eating radishes? M hm? Not like yeah, I think 0:24:46.520 --> 0:24:49.159 it'll be fun to have. The only thing I like 0:24:49.400 --> 0:24:53.080 is pickle radishes. Well we should. We can definitely pickle him. 0:24:53.200 --> 0:24:55.720 This chef I was talking to Vivian. She was telling 0:24:55.720 --> 0:24:57.520 me that one of the fun things about radishes that 0:24:57.760 --> 0:25:00.680 they come up pretty soon. It only takes three weeks 0:25:00.720 --> 0:25:02.880 for them to come up. And my other friend, bar 0:25:02.960 --> 0:25:05.960 Tender was telling me that when he was a kid, 0:25:05.960 --> 0:25:08.920 the first thing he he put in his garden was radishes. 0:25:09.359 --> 0:25:13.159 Oh you're gonna take some big shovel. Now, do you 0:25:13.240 --> 0:25:15.480 think with everything we're doing here that all the other 0:25:15.480 --> 0:25:17.520 gardens are gonna get jealous because this is gonna be 0:25:17.560 --> 0:25:26.360 such an awesome garden. Nope, every different gardens, different things 0:25:24.040 --> 0:25:33.080 that yeah, like we garden vanishes. The play was a 0:25:33.160 --> 0:25:43.399 lot ago, dawas and actually they also garden delicious juicy tomatoes. Well, 0:25:43.440 --> 0:25:44.879 how long do you think it will take before these 0:25:44.880 --> 0:25:50.320 things sprout out groups? Mhm, and you're gonna be counting. Nope. 0:25:57.840 --> 0:26:00.840 Years ago I read this thing from this legendary editor, 0:26:00.920 --> 0:26:05.639 Peter Kaplan. He said, if you're struggling with writer's block, 0:26:05.880 --> 0:26:11.440 which I often do, just write a bunch of beginnings, 0:26:12.359 --> 0:26:14.280 and when you've got a dozen of them on the page, 0:26:14.560 --> 0:26:18.200 maybe you can string them together, or maybe you can 0:26:18.240 --> 0:26:21.920 step back and admire all these beautiful starts and think, 0:26:22.680 --> 0:26:27.479 isn't that a wonderful thing? I think about his advice 0:26:27.520 --> 0:26:30.639 a lot. People like to talk about the fall like 0:26:30.680 --> 0:26:33.760 the years closing up shop, and there is truth there. 0:26:34.600 --> 0:26:38.919 The days are shorter, light is getting scarce. But I 0:26:39.000 --> 0:26:42.159 realized now fall can be about beginnings too. It's a 0:26:42.160 --> 0:26:44.880 good time to let trees take root. And it doesn't 0:26:44.920 --> 0:26:47.719 have to be outdoors either, you know, Jade showed us 0:26:47.800 --> 0:26:53.640 there are always things spring inside. Today I'm surrounded by beginnings. 0:26:55.480 --> 0:26:58.359 I have a little patch of radishes and don't tell Ruby, 0:26:58.480 --> 0:27:02.520