Speaker 1: The temperature drop this weekend. September is at its close.
Speaker 1: The air is crisp, while for some reason there are
Speaker 1: these random air horn noises coming from beyond my backyard.
Speaker 1: I'm taking it as a call to action. We as
Speaker 1: a people must put assigned our tank tops and our sandals,
Speaker 1: and unearthed the chunky cable nets and fuzzy flannels in
Speaker 1: the back of our closets. Because fall is officially upon us.
Speaker 1: It is a time for picking apples and pumpkins and
Speaker 1: putting Thanksgiving and Christmas decorations out entirely too early, and
Speaker 1: I am here for it. As I stand in this
Speaker 1: so called garden of mine, which is not really a garden,
Speaker 1: I feel like an architect surveying a lot before breaking ground.
Speaker 1: I'm looking out onto this barren plot of mulch. I
Speaker 1: am eager to draw up a blueprint for fall, but
Speaker 1: first I need a better sense of what's possible. Will
Speaker 1: I grow Brussels sprouts or beats, cabbages or lettuce? And
Speaker 1: which of these beautiful creatures will I accidentally over water?
Speaker 1: Only time will tell, my friends. But as I stand
Speaker 1: here with my bag of seeds and my trusty spade,
Speaker 1: I'm ready for whatever fall brings, but mostly pumpkin pie.
Speaker 1: Hey there, I'm Mongas Articular, co host of Part Time Genius,
Speaker 1: one of the founders of Mental Flaws, and this is
Speaker 1: Humans Growing Stuff, a collaboration from my Heart Radio and
Speaker 1: your friends at Miracle Grow. My goal is to make
Speaker 1: this the most human show about plants you'll ever listen to,
Speaker 1: and along the way, we'll share relatable experiences, inspiring stories,
Speaker 1: tips and tricks to nurture your plants, and just enough
Speaker 1: science to make you sound like an x Burt. In
Speaker 1: today's episode, with summer's harvest coming to a close, will
Speaker 1: share new gardening opportunities that await in the fall, because
Speaker 1: there's plenty you can do over the course of the
Speaker 1: next few months that don't involve squashes or even warty gourd's.
Speaker 1: But also, can you grow pumpkins for Halloween if you're
Speaker 1: quick enough. I have no idea, but I do know
Speaker 1: there's a cornucopia of plants that you can grow and
Speaker 1: harvest and see pop up again in the spring without
Speaker 1: having to replant. Chapter two, Legends of the Fall Garden.
Speaker 1: When I think of fall, the first thing that comes
Speaker 1: to mind our pumpkins. Spice lattes and don't at me
Speaker 1: because I know they're basic. But ps l's as they're
Speaker 1: known in my house, are also delicious. But the truth is,
Speaker 1: I wish I could be as excited about fall gardening
Speaker 1: as I am about fall ben ridges. So I called
Speaker 1: up my friend Jade to share the hottest fall planting
Speaker 1: trends everything I should know about so I can apply
Speaker 1: my PSL vibes to my growing too. Hey everyone, I'm Jade,
Speaker 1: the black plant chicken plant care consultant. I think this
Speaker 1: fall the pumpkin spice plants are latte plant would be
Speaker 1: the pothos. That is one plant that it grows anywhere,
Speaker 1: and it's beautiful and it even will grow for you,
Speaker 1: possibly slowly, but it will grow um over the fall,
Speaker 1: and it's just a beautiful plant to watch. Is very
Speaker 1: low maintenance, So for those of us who have plans
Speaker 1: for traveling, um, this is one plant that you won't
Speaker 1: have to worry about if you are not home for
Speaker 1: a long period of time. But what about fiddily figs?
Speaker 1: Those are super trendy right now, right They're trendy for
Speaker 1: a person who is not afraid of them, so they're
Speaker 1: great to look at. But some people are really afraid
Speaker 1: of fiddly figs. I have been given the name of
Speaker 1: the fiddlely fig tree Guru because I teach a workshop
Speaker 1: on it. Most of my consultations are about the fiddlely
Speaker 1: big They are my favorite plants. Um But the snake
Speaker 1: plant is a great plant to grow. I mean it
Speaker 1: can grow in almost any condition. But over the fall,
Speaker 1: a lot of people are just really focused on their
Speaker 1: plants that they've gotten over a summer and spring to
Speaker 1: really really survived throughout. Because there's so many novice plant
Speaker 1: parents out there, they're just kind of like, I don't
Speaker 1: know what to do. Right after I chat with Jade,
Speaker 1: my producer Molly, and I started talking about the whole
Speaker 1: ridiculousness of this pumpkin spice season, and then we started debating,
Speaker 1: if you start now, can you grow a tiny pumpkin
Speaker 1: in time for Halloween? Not a huge one, but like
Speaker 1: a little decorative one. So I looked at up and
Speaker 1: it made me laugh how little I know about because
Speaker 1: of course you can't, Like a month and a half
Speaker 1: isn't enough time to grow a pumpkin. I mean, you
Speaker 1: have those farmers in Alaska who grow two thousand pound pumpkins,
Speaker 1: and that did not start in September. And now for
Speaker 1: a mindful meditation moment in the garden. Today's practice is
Speaker 1: going to help us focus on growing pumpkins. So take
Speaker 1: a seed in the dirt, feel the weight of the
Speaker 1: pumpkin seeds in your hand, feel their smooth flatness with
Speaker 1: your fingers, and take a deep breath in through your
Speaker 1: nose and out through your mouth. You can keep your
Speaker 1: eyes open or close, whatever works for you. No judgment here,
Speaker 1: and now tell yourself this monthra out loud or in
Speaker 1: your head. If I want to grow pumpkins in time
Speaker 1: for Halloween, I have to plant them in July one
Speaker 1: more time. Now take those seeds and save them for
Speaker 1: next summer. Not must. I used to live in Atlanta,
Speaker 1: and my favorite thing to do was to walk to
Speaker 1: the farmers market every Sunday morning at Grant Park. It
Speaker 1: was a ritual. We'd put out a picnic blanket, hang
Speaker 1: with friends, and inevitably we'd come home with this gorgeous
Speaker 1: little bounty of fresh vegetables. And to be honest, there's
Speaker 1: nothing more fun than being inspired by fresh ingredients. But
Speaker 1: I've been curious about how things stay fresh year round.
Speaker 1: How did the seasons change the soil and growth potential
Speaker 1: of various plants and vegetables, And how can we take
Speaker 1: advantage of what each season offers to maximize our chef
Speaker 1: skills In the middle of say, I don't know a blizzard,
Speaker 1: I'm hoping that my next guests can answer a lot
Speaker 1: of these questions. So I am so lucky to be
Speaker 1: here talking with Vivian Howard. Vivian hosts the incredible PBS
Speaker 1: show A Chef's Life and Somewhere South, which I'm now
Speaker 1: obsessed with. She has several cookbooks and has this incredible
Speaker 1: story of leaving the fancy New York City restaurant scene
Speaker 1: and moving to start a farm to fork restaurant in Kinston,
Speaker 1: North Carolina. It's the celebrated chef and the farmer. I
Speaker 1: just read you were the first woman since Julia Child
Speaker 1: to win a Peabody for a cooking program, which just
Speaker 1: blew my mind. So, Vivian, thank you so much for
Speaker 1: being here. I love watching people come into your kitchen
Speaker 1: and share the steep family stories and recipes. And I've
Speaker 1: got to say with the pickling episodes, the sour pickles
Speaker 1: and the beads, those are some of my favorite ones,
Speaker 1: just because it feels like something I and do with
Speaker 1: my family and and also with my friends. It feels
Speaker 1: like a communal activity. What should we what should we
Speaker 1: be pickling right now? Well? I think green tomatoes are
Speaker 1: a great ingredient right now if you happen to have
Speaker 1: a garden and you have tomatoes hanging there that are
Speaker 1: not going to ripen. I think cabbage is, you know,
Speaker 1: one of the most unsung heroes of our kitchens and
Speaker 1: our gardens. I love pickling beats. I think they're a
Speaker 1: beautiful color. They have, you know, tremendous health benefits. It's
Speaker 1: almost easier to talk about what not to pickle. Well,
Speaker 1: actually that's good. But what shouldn't we pickle? Nothing that's soft? So,
Speaker 1: you know, red tomatoes that are ripe and juicy, don't
Speaker 1: pickle those. Um Asparagus makes a terrible pickle. But you
Speaker 1: want to pickle something with a crunchy texture, you know.
Speaker 1: One of the things that we pickle in the restaurant
Speaker 1: are stems. Swiss shard stems, collared stems, something that you
Speaker 1: would often throw away if you've cooked the leaves, but
Speaker 1: the stems, you know, sliced into small pieces with a
Speaker 1: vinegar brine poured over them create you know, a crunchy
Speaker 1: condiment that would otherwise have been wasted. That's so incredible.
Speaker 1: My mouth's watering here. And you talk about all these
Speaker 1: different things. As someone who's a novice at both gardening
Speaker 1: and cooking, how would you encourage someone to get started? Um? Well,
Speaker 1: I think with gardening there is a you know, a
Speaker 1: barrier to entry. But the positive thing is is that
Speaker 1: seeds cost very little. Putting a seed in the ground
Speaker 1: and hoping that it comes up is it's not a
Speaker 1: big commitment. And you know, as long as you get
Speaker 1: your soil ready and you make sure what you're planting
Speaker 1: is the right time of year. I would always start
Speaker 1: with easy things like you know, radishes. You know, you
Speaker 1: can plant them and they pop up in a matter
Speaker 1: of days and so that's you know, kind of instant gratification.
Speaker 1: So in some ways, I think gardening is even more
Speaker 1: approachable than than cooking. That's amazing. You know. I have uh,
Speaker 1: several friends, many of them live in New York who,
Speaker 1: prior to COVID were using their oven as you know,
Speaker 1: a place to store their cosmetics. And when you know
Speaker 1: they were in lockdown. They're like texting me like, how
Speaker 1: do I cook for myself? Where do I start? I
Speaker 1: want to make shrip scampy. I'm like, don't start with that. Uh,
Speaker 1: let's get some eggs. Let's learn how to scramble some eggs.
Speaker 1: That's that's all super helpful and and encouraging. So you've
Speaker 1: said that you started your show Chef's Life partially because
Speaker 1: you're fixated on on documenting dyeing food traditions. Um, well,
Speaker 1: you know, I think when I was just getting started
Speaker 1: Chef and the Farmer, the book The Art of Fermentation
Speaker 1: by sand Or Cats was, you know, the thing that
Speaker 1: every chef was reading, you know, across the nation. And
Speaker 1: I walked outside my door one morning and there was
Speaker 1: this ziplock bag sitting on the front doorstep that had
Speaker 1: this like these dark green leaves floating in this like
Speaker 1: milky liquid. And I thought, oh my god, what is that.
Speaker 1: My dog wouldn't even get near it. It smelled so bad.
Speaker 1: And I called my dad and he said, that's collar
Speaker 1: kraut vibe, and that's a gift. It's not a prank.
Speaker 1: My little geeky chef brain just blew up, because you know,
Speaker 1: I'm trying to learn about these ancient techniques from this book.
Speaker 1: And you know, these old folks down the road for
Speaker 1: me are making crowd with collards. You know that that
Speaker 1: really inspired me to to look deeper at the food
Speaker 1: traditions in eastern North Carolina, and and I felt this
Speaker 1: urgency to tell people about it. I was watching an
Speaker 1: interview where you said, whatever season is next, is what
Speaker 1: you're most excited for? What what are you excited to
Speaker 1: cook most in in the fall? We love summer produce, right,
Speaker 1: but if you think about it, there's nothing green about summer.
Speaker 1: You know, you've got corn and summer squash and tomatoes.
Speaker 1: But I found myself at the end of summer really
Speaker 1: salivating for you know, intensely green greens. And one of
Speaker 1: these dishes that I encouraged my friends who had to
Speaker 1: start using their ovens for other things other than cosmetic storage,
Speaker 1: was to, you know, buy some greens, chopped them up,
Speaker 1: salte them with a little bit of garlic, maybe add
Speaker 1: a little bit of chopped tomato, cook some pasta, Throw
Speaker 1: that in with some pasta, water, a little parmesan cheese,
Speaker 1: and maybe a little butter or olive oil, and you've
Speaker 1: got something that you might actually eat in a restaurant.
Speaker 1: I'm still laughing about that. The cosmetics above that did
Speaker 1: you ever garden when you were in New York? Oh? No.
Speaker 1: I moved to New York to get as far away
Speaker 1: from anything eastern North Carolina or childhood related as I could.
Speaker 1: And um, it really took me coming back here and
Speaker 1: slowing down and and seeing the wisdom and the resourcefulness
Speaker 1: of the people that live here to appreciate that sort
Speaker 1: of thing again. And now I'm like obsessed with my
Speaker 1: yard and all my house plants, and I'm I look
Speaker 1: at caring for those as a type of therapy. He
Speaker 1: talked about what your garden means to you or your
Speaker 1: house plants. About ten years ago, I started rescuing orchids
Speaker 1: from from you know, office buildings or friends would have
Speaker 1: an orchid whose spike had, you know, died and they
Speaker 1: thought the whole plant was dead. And I'm like, oh
Speaker 1: my god, that cost you thirty dollars give me that thing.
Speaker 1: And so I've started taking the orchids and putting them
Speaker 1: in my bathroom, and over the course of a year
Speaker 1: or two, I ended up with like thirty orchids that
Speaker 1: live in my bathroom and loved the steam from my shower.
Speaker 1: It's one of my greatest pleasures to see the orchids
Speaker 1: like produce a spike. Me and my kids get a
Speaker 1: lot of pleasure from moving the orchids around the house
Speaker 1: after they've bloomed. And this little piece of piece, if
Speaker 1: you will, that I share with myself in my bathroom,
Speaker 1: I love that. Uh can can you tell me, you know,
Speaker 1: going back to farming a little bit, but like why
Speaker 1: is farm to table or farm to fork so important
Speaker 1: to you? And what's the biggest difference you noticed in
Speaker 1: the way you cook now versus the way you cooked
Speaker 1: when you were maybe in your career in New York City.
Speaker 1: You know, I love cooking from straight from the farm
Speaker 1: for a number of reasons. I think that having a
Speaker 1: connection to your food source really makes you value those
Speaker 1: ingredients more. I also think that the quality is is better.
Speaker 1: It keeps me really nimble as a cook because you know,
Speaker 1: if I put a dish on the menu that it's
Speaker 1: all about care flex cabbage, and you know, my farmer says,
Speaker 1: you know, this is the last of that. Then I
Speaker 1: have to get creative with what to do next. And
Speaker 1: it's exciting. I love your use of the word nimbleness,
Speaker 1: not just for how you react, but also how the
Speaker 1: farmers are are moving. And I saw it on that
Speaker 1: one episode where this gentleman was growing corn I think
Speaker 1: for moonshine and then all of a sudden started growing
Speaker 1: field peas. It didn't occur to me just how flexible
Speaker 1: like farmers are and how they're constantly experimenting, even in
Speaker 1: small ways. Yeah, and you know, another piece to that
Speaker 1: is that field peas and lagoons in general are they're
Speaker 1: very good for the soil, so they're replenishing nutrients in
Speaker 1: the soil. So you may grow something like tomatoes or corn,
Speaker 1: which really takes a lot out of the soil, and
Speaker 1: then in order to get back to it, you plant
Speaker 1: something like field peas. If you're going to take away,
Speaker 1: you have to get back. And I think in that
Speaker 1: episode he was talking about perhaps growing corn and letting
Speaker 1: the peas grow around it, and then I just thought
Speaker 1: how inventive that that idea was, and that it would
Speaker 1: never occur to me. Of course, there's a lot of
Speaker 1: practice of that, you know, planning mary golds around your
Speaker 1: your summer garden to prevent bugs from attacking your produce,
Speaker 1: there's all kinds of natural things you can do to
Speaker 1: make it more successful. Also am a big fan of
Speaker 1: bronze spinnel, which is a culinary herb that uh lives
Speaker 1: all year long and it adds a nice licorice note too,
Speaker 1: dishes and it's a surprising flavor to have. I'm a
Speaker 1: big fan of rosemary and sage and mint, which if
Speaker 1: you plant them outside they come back every year. Um,
Speaker 1: you can also plant them inside. But I think if
Speaker 1: you're serious about cooking and serious about saving money, and
Speaker 1: serious about gaining confidence in the kitchen, like having a
Speaker 1: little arsenal of live herbs in your window sill is
Speaker 1: one of the things you can do that will make
Speaker 1: a dramatic difference in your cooking. But one of the
Speaker 1: things I love about what you do is that you're
Speaker 1: such a good storyteller. But I know that works its
Speaker 1: way into your menus too. Do you have any ideas
Speaker 1: for Halloween dinner? Oh? Well, you know it's funny say
Speaker 1: that because we Chef and the Farmer's been closed since March,
Speaker 1: but we're opening our porch. One of the porch plates
Speaker 1: that we're trying to get ready to do is an
Speaker 1: oyster roast, which is something we do in the fall
Speaker 1: here live coals oysters in the shell that you know,
Speaker 1: open up with smoke and um, take on some of
Speaker 1: that charred flavor. It looks so beautiful just see seeing
Speaker 1: it on on film, Like yeah, and it's like there's
Speaker 1: all these sensory experiences with it. You know, throwing the
Speaker 1: burlap sack over the oysters so they steam a little bit,
Speaker 1: makes this beautiful sound in this spectacle, and then everybody
Speaker 1: chucking oysters and adding whatever condiment they want. And you know,
Speaker 1: my kids just dip saltines and butter rather than you know,
Speaker 1: having the oysters. That sounds so fun. Vivian. It's it's
Speaker 1: been such a pleasure of chatting with you. And I'm
Speaker 1: so excited to read your new cookbook. Do you mind
Speaker 1: telling everyone the name again and where they can get it?
Speaker 1: This will make it taste good? Is ten chapters of
Speaker 1: essentially condiments and then like ten to twelve ways to
Speaker 1: use it. Cooking with condiments, as many of us have
Speaker 1: learned through COVID, can really make simple food very exciting.
Speaker 1: And it comes out October twenty, but you can pre
Speaker 1: order it. You go to Vivian Howard dot com. Well,
Speaker 1: I've loved the pages I've skimmed. I can't wait to
Speaker 1: get in the mail, and I'm so excited to have
Speaker 1: chatted with you. Thank you so much, Vivian, thank you,
Speaker 1: thank you. And now for another trip to poetry corner.
Speaker 1: This piece is called red Tomato, Green tomato Tomato tomato
Speaker 1: go Tomatoes that grow and grow. Red means right for picking,
Speaker 1: Green means ripe for pickling. But what happens when you
Speaker 1: don't grow? High weep then order chicken? Thank you. I
Speaker 1: know what you're thinking, mango. It's about to get real
Speaker 1: cold soon. Some of my beautiful plants are not meant
Speaker 1: to live that frost life. And I hear you. Plants
Speaker 1: are fragile and they're going through a lot of changes.
Speaker 1: So I'm treating them like my kid getting into second grade,
Speaker 1: with a lot of entering and encouragement and the acknowledgement
Speaker 1: that we're going to make a lot of mistakes. Since
Speaker 1: we know I don't have the answers for you, I've
Speaker 1: also asked Jay to share her top five tips for
Speaker 1: transplanting some of those more delicate plants indoors. Today, I'm
Speaker 1: going to talk to you about my five tips for
Speaker 1: transitioning your outdoor plant inside for the fall. Tip number one,
Speaker 1: plan weeks before the temperature drops and established where in
Speaker 1: your home this plant will live, and you want to
Speaker 1: make sure that in your home you're not putting them
Speaker 1: next to a window that will receive a draft um
Speaker 1: during the fall months. Also, want to make sure that
Speaker 1: the plant that you are transitioning from outside where was
Speaker 1: it sitting. Was it in the sun getting direct sunlight?
Speaker 1: If so, you want to slowly transition it into areas
Speaker 1: that are a little bit darker or have more shade.
Speaker 1: Tip number two actress self. Is this plant healthy enough
Speaker 1: to live inside? If it's yellowing outside or wilting because
Speaker 1: it's dying or it's too hot, you may not want
Speaker 1: to bring a struggling plant indoors. Tip number three inspect
Speaker 1: your plant for pests anywhere from gnats to spiders to
Speaker 1: worms and caterpillars, and so it's important to thoroughly get
Speaker 1: in there. You may have to use a magnifying glass,
Speaker 1: but you want to look at those leaves up and down.
Speaker 1: You could risk those healthier plants being infected as well.
Speaker 1: Step four determined if repotting is necessary your plant may
Speaker 1: have grown significantly outside, so it may be time to repot.
Speaker 1: Tip number five, which is just as important as the
Speaker 1: other tips. Give the plant time to acclimate to your
Speaker 1: indoor space. So this plant was living outside. It may
Speaker 1: have been receiving rain periodically, the sun beaming on it,
Speaker 1: or you want to give it time before you begin
Speaker 1: to put it on new watering schedule. When it's in
Speaker 1: your house, just leave it alone for a few days,
Speaker 1: watch it, make sure that it is still healthy before
Speaker 1: you pick it back up on a new schedule. Now
Speaker 1: that it's in your home, all right, everyone, I am
Speaker 1: Jade the Black Plant Chicken plant care Consultant, and you
Speaker 1: just heard my five tips for transitioning your outdoor plants
Speaker 1: inside for the fall. Until next time, love, peace, and propagate.
Speaker 1: It is so fun to be able to pick up
Speaker 1: the phone and just call up experts like Jade and Vivian.
Speaker 1: In fact, hearing Vivian talk about pickling and the ease
Speaker 1: of growing radishes and how she and her kids move
Speaker 1: her orchids around like this activity, it got me excited
Speaker 1: to hang out with my assistant gardner. I'm not in
Speaker 1: assisting on the cold garden it, so we headed out
Speaker 1: to our backyard, put some seeds in and maybe add
Speaker 1: a little bit of water. Yeah, and then let's uh,
Speaker 1: let's cover this up. Curious. Do you know what we're
Speaker 1: planning today is? Yeah, I've got a great story about radishes.
Speaker 1: You want to hear it. So Dr Seuss actually used
Speaker 1: to plant radishes in his pipe so that it would
Speaker 1: stop him from smoking. And anytime he felt like he
Speaker 1: wanted to smoke, he would water it with a little
Speaker 1: eye dropper, and so you'd have tiny radish plants growing
Speaker 1: out of his pipe. Isn't that funny? But do you
Speaker 1: like eating radishes? M hm? Not like yeah, I think
Speaker 1: it'll be fun to have. The only thing I like
Speaker 1: is pickle radishes. Well we should. We can definitely pickle him.
Speaker 1: This chef I was talking to Vivian. She was telling
Speaker 1: me that one of the fun things about radishes that
Speaker 1: they come up pretty soon. It only takes three weeks
Speaker 1: for them to come up. And my other friend, bar
Speaker 1: Tender was telling me that when he was a kid,
Speaker 1: the first thing he he put in his garden was radishes.
Speaker 1: Oh you're gonna take some big shovel. Now, do you
Speaker 1: think with everything we're doing here that all the other
Speaker 1: gardens are gonna get jealous because this is gonna be
Speaker 1: such an awesome garden. Nope, every different gardens, different things
Speaker 1: that yeah, like we garden vanishes. The play was a
Speaker 1: lot ago, dawas and actually they also garden delicious juicy tomatoes. Well,
Speaker 1: how long do you think it will take before these
Speaker 1: things sprout out groups? Mhm, and you're gonna be counting. Nope.
Speaker 1: Years ago I read this thing from this legendary editor,
Speaker 1: Peter Kaplan. He said, if you're struggling with writer's block,
Speaker 1: which I often do, just write a bunch of beginnings,
Speaker 1: and when you've got a dozen of them on the page,
Speaker 1: maybe you can string them together, or maybe you can
Speaker 1: step back and admire all these beautiful starts and think,
Speaker 1: isn't that a wonderful thing? I think about his advice
Speaker 1: a lot. People like to talk about the fall like
Speaker 1: the years closing up shop, and there is truth there.
Speaker 1: The days are shorter, light is getting scarce. But I
Speaker 1: realized now fall can be about beginnings too. It's a
Speaker 1: good time to let trees take root. And it doesn't
Speaker 1: have to be outdoors either, you know, Jade showed us
Speaker 1: there are always things spring inside. Today I'm surrounded by beginnings.
Speaker 1: I have a little patch of radishes and don't tell Ruby,
Speaker 1: but I don't really high hopes for them. We're starting
Speaker 1: a little herb garden by the window, and their prospect
Speaker 1: seems a little better. There are houseplants all over the
Speaker 1: living room now, and it's so joyous and so much greener,
Speaker 1: and I love that the whole family can delight in that.
Speaker 1: And then there's this little chaos garden I'm starting for myself. Really,
Speaker 1: have you heard about chaos gardens? Basically, you gather all
Speaker 1: your old seeds, leftovers from old packets, and you toss
Speaker 1: them into a pot of soil, and then you water them,
Speaker 1: and then you just wait. And the truth is a
Speaker 1: chaos garden feels like a metaphor for life right now.
Speaker 1: Between virtual schooling and work, trying to keep up with
Speaker 1: parents and friends, and also just figuring out dinner, I
Speaker 1: feel like I can't keep up. But in all this chaos,
Speaker 1: I like that I can scatter a few disparate seeds
Speaker 1: and do it just for the fun of it, and
Speaker 1: that sometime in the future I'll have this weird surprise
Speaker 1: to look forward to, because no matter what shoots up
Speaker 1: whether it's lettuce or a flower or some unexpected herb
Speaker 1: that wins this ridiculous racist sprout. I know it'll make
Speaker 1: me smile because it's another nice beginning. That's it for
Speaker 1: today's episode. Don't forget whether you're a beginner like me,
Speaker 1: a pro trying something new, or someone in between enjoying
Speaker 1: your community garden. There are incredible resources waiting for you
Speaker 1: on the Miracle Grow website. Just visit Miracle grow dot com.
Speaker 1: That's Miracle g r o dot com, or click on
Speaker 1: the link in our show notes. Next time on our show,
Speaker 1: we'll dig into gardening in an urban environment, talking through
Speaker 1: how with a little elbow grease and a lot of determination,
Speaker 1: we can still garden inside a studio apartment. If you
Speaker 1: like what you heard, don't forget to rate and review
Speaker 1: the show on Apple Podcast. It really helps us out,
Speaker 1: and we want to hear from you. What are your
Speaker 1: inspiring plant stories and relatable struggles and growing questions. Tag
Speaker 1: us in your post or tweet using the hashtag Humans
Speaker 1: Growing Stuff and you may just hear your story featured
Speaker 1: on an upcoming episode. Humans Growing Stuff is a collaboration
Speaker 1: from I Heart Radio and your friends at Miracle Grow
Speaker 1: Our show was written and produced by Molly Sosha and
Speaker 1: me Mongy Chatiguler in partnership with Ryan Ovadia, Daniel Ainsworth,
Speaker 1: Hayley Erickson, and Garrett Shannon of Banter Until next Time,
Speaker 1: Thanks so much for listening.