Podcasts about currants

Blackcurrants pruning  Oh… good old Ribes nigrum! It's one of our favourite fruits – Juuls makes pretty mean jam out of those dark berries. You can eat them raw off the plant, but honestly… jam is the way to go as far as I'm concerned.  They hail from the temperate areas of Central and Northern Europe and Asia – yep, they can deal with frosts.  Blackcurrants are usually grown as multi-stemmed plants, with an open structure of 6–10 upright stems growing from the base.   Established bushes (aged four years or older) are best pruned every winter to keep them fruiting strongly. This is a simple process – cut out up to a third of the oldest stems down at the base, create some space in the middle. The younger stems will then rise up to produce fruit for the next few years.   Red Currants pruning is slightly different from Blackcurrants.  From late winter to early spring – prune all forms of red and white currants annually while the plants are still dormant, before any signs of growth appear.  Red and white currants will fruit at the base of shoots, these are known as 'laterals', that grow out from the main branches, especially the younger branches!   Young = new, narrower and lighter-coloured stems; old = thicker and darker stems  Prune in winter to leave between eight and ten healthy, strong main branches each year. On one-year-old bushes, prune back new shoots by half. Leave the branch with an outward-facing bud at the top.  Some folk grow them as “cordons”: a bit like climbers, up a wire structure in the form of one or two main branches. The side-shoots that come off those main stems will carry the red currents.  In mid-summer – prune cordons and fans to restrict growth and maintain their shape.    Gooseberries pruning   Just as a warning: they are prickly rascals – wear good gloves!  First of all: get rid of dead branches – cut them off as low as you can.  Cut out the really old branches (especially more than 5 years old) and open the inside up a bit (not too much, mind you). But if you haven't pruned your gooseberries for a long time, they may need a bit more surgery to open that bush up again.  Old branches are thick and dark in colour.  Taking these old sturdy, dark branches out makes the plant grow new juvenile growth that will do the job for the next few years.  The idea is to replace the older stuff with newer (much more productive) growth.  The younger branches (lighter in colour and thinner) can be cut back a bit (from the top) to get the plant to set up new spurs, which will produce new fruit.  The whole idea is to create a nice series of fruiting areas in the inside of the plant; not too high but certainly accessible when you want to harvest the berries.  Late winter is a good time to fertilise the berries with some general fertiliser, followed by a hand-full of Sulphate of Potash to remind the plants that it's time to think of flowers and setting fruit!    My good mate Mike (Scottish, a builder and handy guy to have as a friend) hadn't done any of his pruning for quite a few years and asked me to help him out restoring the Blackcurrants and Gooseberries.  He had made a pretty “cage” in his garden to stop the birds vandalizing the berries, and it took us about two hours to get the job done.  This is what it looked like, before and after:  Dense Blackcurrants before and after pruning.  Gooseberries lethal and dense, versus Gooseberries taken apart by Mike; lots of air and space.  Sometimes it pays to be ruthless!  LISTEN ABOVE See omnystudio.com/listener for privacy information.

In today's episode, join John and Patrick as they uncover the captivating history of currants, tracing their evolution from Corinth to becoming a dietary staple in England. By the 17th century, these miniature grapes, mainly imported from Greek territories, served as an essential sweetener before sugar became widely accessible. The Levant Company seized upon this trade, yielding substantial profits for shareholders and influencing British culinary traditions. Explore the dynamic rise and eventual decline of the currant trade, leaving behind a lasting impact on global commerce and gastronomy.Join the History of Fresh Produce Club (https://app.theproduceindustrypodcast.com/access/) for ad-free listening, bonus episodes, book discounts and access to an exclusive chatroom community.Instagram, TikTok, Threads:@historyoffreshproduceEmail: historyoffreshproduce@gmail.com

Mollie tells Bridget about the dark past of England's favorite fruit, the currant.

This mini-episode features voices from our 2021 black currant tasting event: farmers Kevin Wolz and Erin Schneider and chefs Odessa Piper and Colton Schara. You can learn more about growing and marketing black currants at https://www.savannainstitute.org/blackcurrants/

Ancient Privet hedges and red currants need attention. Along with insects on Hibiscus, controlling slugs in Hostas, and eliminating goutweed in a raspberry patch. Not to mention dividing Delphiniums and planting wildflower seeds. Listen live every Saturday at 9am on Zoomer Radio

In this episode, Matt joins to chat up the two final matches of the first half of the season ... that took place in what is actually the second half of the season. Huh. Anyway, we start off with some shout outs to the OFC winners of the week in TippSpiel, Bundesliga Fantasy, and our very own Twitter predictions before diving into matchday #16 and #17, two matches that were almost identical in terms of lineups, mistakes, tactical changes, and, sadly, results. In doing so a new drinking game is discussed while breakdowns of the winners and not-so-winners of the first 17 matches are noted, with commentary regarding Silas' struggles, Anton at Right Back, Ito as the new Sosa, the officials hating Stuttgart, Sehrou's finishing, Ahamada's mishaps, Wohlgemuth's warnings, Bruno's desire, the passion of the supporters, the hope that Perea brings, and, of course, a shirtless Dino. In Part Two, the rumors surrounding Tibidi's departure and Josuha Guilavogui's possible arrival brought up with Matt bringing a rather positive spin to the potential expensive arrival of Wolfsburg's former #6. Part Three, usually the Question and Answer period, turns into more of a listener lament session as Matt makes a case to be the new VfB president while the guys do try to figure out what the difference between Rino's results and Bruno's results are turning out to be and come to the conclusion that ... well ... yeah. Episode 70 wraps up with a rather bleak look at the upcoming match at Leipzig before Matt saves the day with a brief ray of positivity ... before Travis brings the whole thing crashing back down again. And if that's not enough for you, the guys give cookie baking tips on the difference between adding carrots or currants to family cookies. Yep, this episode is AS GOOD as that cookie sounds! Introduction: 0:00-5:07 Part One: 5:17-40:03 Part Two: 40:13-50:30 Part Three: 50:30-end

Listener Linn has a strange tradition with her mince pies, Aileen is back for another round of her special quiz and Greg has a new favourite lyric from The 1975.

On this new series, acclaimed author and sight loss coach Donna Jodhan gives you her tips and tricks for creating delicious meals in the kitchen. Included with the episode are the recipes below. Barley With Currants And Pine Nuts Tools Required: Measuring spoons Measuring cups Mixing bowls pairing knife food chopper small skillet pot spoon suitable for use in a hot pot skewer Crock-Pot Paper towels Ingredients: 1 to 1 and a half teaspoons of unsalted butter 1 small onion, finely chopped 2 cups of fat-free reduced-sodium chicken 1 can of broth 1half cup of pearl barley 1 half teaspoon of salt 1 quarter teaspoon of black pepper 1third cup of currants 1quarter cup of pine nuts Time to cook - Melt the butter in a small skillet over a medium-high heat. Add the onion and cook and stir for 2 minutes, or until it is lightly browned. Or if you are unable to see if it is lightly browned then wait until you hear a sizzling sound. Or test with a skewer Next Transfer to a Crock-Pot. Add broth, barley, salt and pepper to the Crock-Pot. Stir in currants. Cover and cook on low for 3 hours. Stir in pine nuts and serve immediately. This makes 4 servings. Calories: 197 Total fat: 8g Saturated fat: 1g Protein: 5g Carbohydrate: 30g Cholesterol: 4mg Fiber: 5g Sodium: 228mg Kitchen Tips: Pale Gravy? * Color with a few drops of kitchen bouquet or soy sauce. * To avoid the problem in the first place, brown the flour well before adding the liquid. This also helps prevent lumpy gravy. If you'd like to know more about Donna Jodhan and her initiatives, you can go to her website, at the following link: https://www.donnajodhan.com Author Donna Jodhan is a world-renowned audio mystery writer and producer of fiction and has been writing and producing her own series since 2010. She uses her audio mysteries to bring listening that is exciting, fascinating, and mystery twisting to audiences of all ages. She uses her insights and experiences as a blind person to build unique intrigue and suspense into her dramas. Author Donna has written and produced three seasons of Detective DJ and the Crime Crushers and a 12 days of Christmas box set and her mission is to keep on going. She invites you to join her growing team of supporters as she works towards continuing her mission of passion, compassion, and love. If you would like to help author Donna Jodhan continue to write and produce her mysteries, and support Ask Donna, then please make a small contribution by sending your donation to paypal@donnajodhan.com Or you can discover more about author Donna's very unique initiatives by learning about her "Give the gift of accessibility to disabled children and their families today". To learn more, visit Donna at https://www.donorbox.org/author-donna-jodhan Donna thanks you for having stopped by and hopes that you benefit from her segment.

It's berry season. Whether you're growing your own or harvesting berries at a pick your own farm, knowing when to harvest the berries is key to getting the tastiest, sweetest fruits. So, let's talk about harvesting some popular and unusual berries. First of all, become familiar with the type of berry and variety. Some berries mature to different colors making it important to know what to look for in the berry patch. For example, raspberry fruits can be red, yellow, purple or black, depending on the type. Strawberries are mostly finished producing, so let's start with raspberries. When picking, wait until the color is solid across the whole berry and the fruits come off the plant with just a gentle tug. Blueberries are producing right now as well. You'd think it's easy to know when to pick a blueberry, but many people harvest too soon. Wait until the berry is blue all around to harvest. However, I've found that even if you pick a little early, it's okay. We leave blueberries at room temperatures for a day after harvest and I swear they get sweeter. Blackberries are a bit easier to tell when ripe. They should be black, of course, but they should also come off the plant with a gentle tug. If they resist, check again tomorrow. Wait until elderberries are plump and black, and then harvest the whole umbel with scissors for making juice, jelly and wine. Currants can be red, white, pink or black. I cup my hand under a group of berries and gently tickle them with my fingers. Ripe berries drop off easily.See omnystudio.com/listener for privacy information.

Subscribe Apple | Google | Spotify | Stitcher | iHeart   Support The Daily Gardener Buy Me A Coffee    Connect for FREE! The Friday Newsletter |  Daily Gardener Community   Historical Events 1785 It was on this day that Noah Webster (books about this person) (of Webster's dictionary fame) boarded a little ship named George in Baltimore. When the ship stopped in Norfolk, Virginia, Noah ate some cherries for the very first time. He must have liked them because he later added cherry trees to his orchard. Noah Webster was a fierce gardener. He enjoyed his time in the garden, and he planted all kinds of vegetables, like parsnips, carrots, cucumbers, beets, and potatoes. In fact, in his dictionary, Noah Webster defined potatoes as, one of the cheapest and most nourishing vegetables. And then he got a little spiritual about the potato. Noah wrote, In the British dominions and in the United States, the potato has proved to be one of the greatest blessings bestowed on man by the Creator.   Noah Webster was also a fan of farming. He called farming, the most necessary, the most healthy, the most innocent, and the most agreeable employment of men.   Noah Webster had a property in Amhurst, and over the years, he gradually acquired the land around his property until he had around ten acres. On this land. Noah built a barn. He had a chaise house, and he also planted a magnificent garden. Everyone in Amhurst knew that Noah Webster's orchard was the best in the town. Noah grew pears. He had apple trees and peach trees - and even grew sweet white grapes,   1859 From The Diary of Calvin Fletcher, American attorney who became a prominent banker, farmer, and state senator in Indianapolis, Indiana This a beautiful day.  My early corn one foot high.  Early potatoes set for blossom.  Early tomatoes six and eight inches high.  Grapes in full blossom. Strawberrys Ditto.  Two messes of green peas.  The grass in the yard cut one week ago.  Raspberrys nearly full grown. Currants ditto former good size latter small.     1888 Birth of Henry Beston (books by this author), American writer and naturalist. Last week I discovered Henry Beston when I researched his wife, the writer, and poet, Elizabeth Coatsworth (books by this author). I have to say it was a thrill getting to know both of them. Henry is best remembered for his book The Outermost House (1928). Henry wrote the book during the year spent on the Great Beach of Cape Cod. He isolated himself in a house on the beach and devoted himself to writing about life along the shore. Henry wrote his book in longhand at a kitchen table. During this year, when Henry was sequestered in this house, he actually met his future wife, Elizabeth, at a garden party. Later on, when he proposed marriage to Elizabeth, She told him, "No book. No marriage". So that was an extra incentive for Henry to finish his book. Now Henry and Elizabeth went on to have two little girls.  Their daughter, Kate Barnes (books by this author), became a respected author and poet in her own right. Here's a little excerpt from her poem called Old Roses, which is about how her parents met. Kate wrote, When my father met my mother at a dinner party in a garden of very old roses on Beacon Hill one hot evening in early June, he said to his friend, F. Morton Smith, that night, "Morton, I have met the girl I'm going to marry!" (We have Uncle Morton's testimony for that, the certified word of a Boston lawyer.) My mother said my father had looked handsome, yes, and talked delightfully, but what she remembered were the mosquitoes. "If you stopped slapping at them, even for a second, you were eaten up alive."   Henry wrote many different books. Of course, most of them are about nature, but there was one garden book that caught my attention, and it's called Herbs and the Earth. And in this book, Henry wrote. A garden of herbs, is a garden of things loved for themselves in their wholeness and integrity. It is not a garden of flowers, but a garden of plants which are sometimes very lovely flowers and are always more than flowers.   Isn't that a great quote about herbs? The more I read about Henry Beston, the more it became apparent that Henry was a profound thinker and thought about gardening on a much deeper level.  I think it's because Henry was so grounded in the tenants of nature.  Listen to how Henry describes watering plants. This is a perspective that I have not heard before. Henry wrote. If gardeners will forget a little the phrase, "watering the plants" and think of watering as a matter of "watering the earth" under the plants, keeping up its moisture content and gauging. its need, the garden will get on very well.    And isn't that the truth?  Here's a delightful little quote by Henry. It's about. Fall: The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools.   1968 Death of Helen Keller (books about this person), American author, disability rights advocate, and lecture.  Helen lost both her sight and hearing when she was a little toddler at the age of 19 months. In the years before she met her excellent teacher, she would turn to nature whenever she was frustrated. She was like her father in that way; they both enjoyed being outdoors. And the Keller family garden was a place where Helen could go to find solace. Helen once wrote. People often have no idea how fair the flour is to the touch. Nor do they appreciate its fragrance, which is the soul of the flower.   And Helen also wrote, I feel the delightful velvety texture of a flower and discover its remarkable convolutions and something of the miracle of nature is revealed to me. Helen's favorite flower was the peony. If you think about holding a peony and the fragrance of the peony, it's no wonder why that flower had a special appeal to Helen. Helen once said, Since my childhood, I have adored them and have been glad each spring. When the miracle of their bloom.has been wrought again.   In 1961, Helen Keller retired from public life, and she spent the last seven years of her life walking in her garden and reading books. After Helen died of a heart attack on June 1st, 1968, her ashes were placed beside her dear friend and teacher, Annie Sullivan, at the National Cathedral in Washington, DC. Helen was once asked if she believed. In heaven. She replied, Most certainly.  It is no more than passing from one room into another.  But there's a difference for me.  Because in the other room, I will be able to see.      Grow That Garden Library™ Book Recommendation The Pig by Robin Hutson This book came out in 2019, and the subtitle is Tales and Recipes from the Kitchen Garden and Beyond. Tom Parker Bowles raved, The Pig revolutionised the country house hotel, creating a true rooms home away from hame. No pomp or pretence, just beautiful and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow. From the publisher: A stylish, practical guide to living the good life. Among the pages of The Pig, you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, lists, panels, and stories. Chapters include one called Out in the Garden - The benefits of growing 12 types of mint- An essay on "the sweetness of carrots"- How to make your own sack garden- Recipe for the Gardener's sandwich   Here's how Robin introduces his restaurant, The Pig, and the journey he's been on these past dozen years. We opened The Pig back in July 2011, although in some respects it feels like a whole lot longer ago than that.  One thing's for sure - we've learnt a lot along the way in those few years. For a start, we've become experts in growing our own and making the most of what we produce. We know how to seek out small artisan producers and work with them to bring some amazing ingredients to the table. We've discovered how to keep bees and make delicious honey. A nd we've even perfected the art of building smokehouses - now we smoke everything in sight, from salmon and salt to beetroot and beef. Beyond the kitchen and garden, we've worked out how to infuse just about anything into gin and vodka and have become past masters at upcycling junk-shop treasures.  The purpose of this book is to share with you some of these discoveries.   If you have visions of a working kitchen garden on a grand scale, listen as Robin tells us what it takes to make it all work at The Pig. We'd heard horrible stories of kitchen gardens at other hotels where the garden produce was left to perish in the soil because there was no shared vision between the chef and the gardener, so we knew this relationship was key. Happily, we've seen no such sorry sights in our gardens. In fact, the bond between garden and kitchen - headed up by Ollie (senior kitchen gardener) and James (chef director) is so strong, there now exists an almost obsessional culture for all things home-grown, homemade and local. Certainly on day one of The Pig, back in the summer of 2011, we didn't envisage the garden team we have today with around 20 kitchen gardeners working across several acres of productive gardens, and our own plant nursery for seedlings. The gardens didn't just play a major part in influencing the food style and the menus but many other aspects of the overall operation, too.   And here's just a random sampling of recipe titles from the index under the letter H: hazelnuts: - nettle salsa verde 143 - salt-baked celeriac salad 84-5 hens 128, 174-5 herbs: garden herb oil 98-9 - growing 114-15 - winter savory $1 herbal healing 255-6 - infusions 208-11, 260 - planters for 241 - in pots 229 - see also basil; lemon verbena; mint; rosemary herby popcorn 205 honey 130-1 - honey clotted cream 123 horseradish: cylindra beetroot & - horseradish toasts 68-9 - making horseradish sauce 68   Here's a glimpse of one of my favorite recipes from this book, Judy's Tomatoes on Toast. Robin writes,  You might think you know what tomatoes on toast tastes like... but believe me, once you've tried this version you'll never have it any other way - it's one of our all-time favourites at home. The tomatoes are so juicy and buttery, and the sourdough toast has just the right combination of crispness and chewiness. Of course the big thing here is the quality of the tomatoes, which can be a bit of a challenge in the UK, especially in the winter. I love Isle of Wight tomatoes, when I can get them. They come in different varieties from some of the best growers in the UK and are fairly local to us as well, which is a bonus. 2 big knobs of salted butter, plus extra for the toast 1kg (2lb 4oz) of the ripest, sweetest, medium-sized tomatoes you can get, roughly chopped A splash of Worcestershire sauce (optional: it's not part of Judy's version but I sometimes add some If I'm feeling a bit wild - woohoo!) 4 large slices of very holey sourdough bread salt and pepper Melt the butter in a saucepan over low heat and add the tomatoes (and a splash of Worcestershire sauce, if you like).  Cook them gently for 10 minutes, stirring occasionally. Don't boil them, just let them simmer, and then season to your taste. Meanwhile, toast the bread to a nice dark color and spread with a little more butter. By this time the mixture should be halfway between solid and soup, so pour it onto the toast and away you go.   This book is 304 pages of Robin Hutson's The Pig. You can get a copy of The Pig by Robin Hutson and support the show using the Amazon link in today's show notes for around $8.   Botanic Spark 1917 On this day, a garden accident occurred in West Scranton, Pennsylvania. The story was reported in the 11th volume of the Coal Age magazine. Here's what it said. While Mrs. Theodore Barton was pulling weeds in her garden on June 1st, the ground suddenly gave way under her, and she landed in an old abandoned mine gangway that was 18 feet below. A mine gangway is the highway of the mind, and it's a permanent and often fortified part of the mine. It's heavily timbered on the sides and the roof. And so this event of Mrs. Barton falling through a gangway was actually quite unusual, although I'm sure it was terribly frightening. The article says that several neighbors heard Mrs. Barton screaming for help, and they ended up rescuing her after considerable effort. So all's well, that ends well. But I tell you what: the garden can still be a place where dangerous things can happen. Last fall, I had a terrible fall in my garden. I ended up face planting right into the hard ground. It was early November. And I remember lying there thinking, am I still alive? I'm not kidding. It was such an abrupt fall. I didn't even have time to brace myself. But it underscored something that I always tell my student gardeners and gardeners in general. And that is that it's always a good idea to have your phone on you. Not only for taking pictures of all the beautiful plants and flowers that you're working with but also for your personal safety when you're in the garden.    Thanks for listening to The Daily Gardener And remember: For a happy, healthy life, garden every day.

These may seem "old-fashioned" but gooseberry and currant shrubs are tart berries worth a look at! Strawberries and raspberries get the buzz but the tartness and easy growing of these cold climate shrubs are something to consider. I have all the information you need on my today's Garden Bite plus recipes!

My guest is Alison Jenkins of Damson Farm in Somerset, England.  Alison trained as a garden designer before making her small holding of Damson Farm into a resource for learning about the interrelationship of gardens and the natural world. The workshops that she offers at the farm focus on observing and supporting natural ecosystems, creating gardens which function ecologically and look beautiful, too. The garden is often a place of solace in difficult times. I think Alison's work shows us the comfort that can be found working with nature, as well as a way forward in our efforts to bring peace and healing to the earth. Garden People podcast, from https://www.instagram.com/violetear_studio/ (@violetear_studio) L I S T E N https://podcasts.apple.com/us/podcast/garden-people/id1595934172 (iTunes) https://open.spotify.com/show/7qlYq5yVrLEgfCuZOtrPcn (Spotify) https://www.stitcher.com/podcast/garden-people (Stitcher) S H O W N O T E S https://www.instagram.com/damsonfarm/ (Alison Jenkins), https://www.alisonjenkins.co.uk (Damson Farm) https://www.rhs.org.uk (Royal Horticultural Society) https://www.englishgardeningschool.co.uk (The English Gardening School) at the https://www.chelseaphysicgarden.co.uk (Chelsea Physic Garden) https://www.gardensillustrated.com/gardens/country/alison-jenkins-cotswold-garden-sustainable/ (Gardens Illustrated profile of Damson Farm) http://wwoofinternational.org (WWOOF International) https://www.instagram.com/fergusmustafasabrigarrett/ (Fergus Garrett), https://www.greatdixter.co.uk (Great Dixter House & Garden) https://www.penguin.co.uk/authors/32424/robert-macfarlane.html (Robert McFarlane) (some of my favorites arehttps://amzn.to/3tpWy5x ( The Lost Words) and https://amzn.to/3HC8w11 (Underland)) https://amzn.to/3syl1Gx (Braiding Sweetgrass) – https://www.robinwallkimmerer.com (Robin Wall Kimmerer) https://www.permaculturenews.org/what-is-permaculture/ (Permaculture) https://orfc.org.uk (Oxford Real Farming Conference) Amelanchier essay by Robin Wald Kimmerer: https://emergencemagazine.org/essay/the-serviceberry/ (The Serviceberry, An Economy of Abundance) https://www.gardenorganic.org.uk/hsl (Heritage Seed Library) P L A N T L I S T Lemon cucumbers or cucumber melons? Amalanchier Damson https://www.thespruce.com/growing-dog-roses-rosa-canina-5097564 (Dog Rose), Rosa canina https://mortonarb.org/plant-and-protect/trees-and-plants/wild-plum/ (Wild Plum), Prunus Americana https://www.gardensillustrated.com/plants/trees/the-best-crab-apple-trees-for-colour-and-form/ (Crab Apples) Malus https://www.burpee.com/fruit/currant/ (Currants) (black currant, Ribes nigrum; red currant, Ribes rubrum) https://futureforests.ie/products/worcesterberry (Worcesterberry) Ribes divaricatum Edible honey suckle Lonicera caerulea Perennial Sorrel Rumex acetosa Alpine strawberries Fragaria vesca https://www.johnnyseeds.com/flowers/atriplex/red-plume-atriplex-seed-3702.11.html?gclid=CjwKCAiAyPyQBhB6EiwAFUuakklNPXCp9m-2iU881QQfJxnMjNFzcCXxEiijiO4Av8WxYzIsqeNPjhoC1rwQAvD_BwE (Purple orach/atriplex)

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Advent 2021 Day 12 and it's getting dark. Bruery Terreux levels of darkness. Tart of Darkness is their barrel aged sour stout that has been to known to peel the enamel off your teeth. One of the variants in 2018 featured black currants. After being treated with special souring bacterial, the beer is added to bourbon barrels that previously help Black Tuesday. The beer is allowed to take on the rich complex Black Tuesday and bourbon flavors. They threw in a bunch of black currants to create a really fun and funky beer.

Although the case for a Great Britain failed to win many hearts, the dual monarchy ended the history of the Reivers at last. But a seemingly small customs dispute about currants would grow into a sore that would last til the civil war. See acast.com/privacy for privacy and opt-out information.

Did you know that black currants were once illegal to grow in the U.S.? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Greg Quinn, owner of Walnut Grove Farm in Clinton, NY where he grows and produces a variety of black currant products. Once a “forbidden fruit,” Quinn describes the steps he took to make it legal to produce currants in NY State, and explains why their production was forbidden and still restricted in some states. The small dark berries are loaded with health protecting anthocyanins and they are one of the most popular fruits in Europe. If you live in the right garden climate zone, black currants could be a nutritious addition to your landscape..  Related website:   www.currantC.com 

Join me for a discussion of off-the-beaten track fruits suitable for the farmstead. And visit the website at vintageamericanapodcast.com for links in the episode notes if you're looking for specific fruits.

A conversation with Eric Wolske with the University of Illinois about black, red, and white currant production.

In loose succession, we also want to talk about our production in this Gardener's Radio podcast. How exactly are finished plants produced from Lubera Edibles young plants? What are the sizes? What are the problems and what do you have to watch out for? So that we don't get lost in the shuffle, we'll be joined by Robert Maierhofer, the plant and production manager at Lubera, which has two production nurseries in Switzerland and Germany. Nevertheless, we cannot, of course, provide the universal instructions for production here. But we can give some exciting hints and tips on how to tackle problems – and how, at the end of production, perfect plants can bear fruit in the customer's garden immediately... Podcast content: • How important are red and black currants in the marketplace? • How important are currants for Lubera Edibles? • Which young plants are there and what can be achieved with them? • When should which plants be potted and with which pot size? • Is powdery mildew a problem? • The longest day! • How many times should the plants be cut back? • The ultimate tricks during the production • How can plants be produced so that they are still beautiful in the summer?

The biscuits The Lemon Crisp from Arnotts - Wheat Flour, Vegetable Oil, Sugar, Salt, Baking Powder, Natural Flavour, Food Acid (Citric Acid), Emulsifier (Soy Lecithin), Food Colours (Tartrazine, Sunset Yellow FCF), Antioxidants (E307b From Soy, E304) Venetian from Arnotts - Wheat Flour, White Choc Flavoured Coating (30%) (Sugar, Vegetable Oil, Milk Solids, Emulsifiers (E492, Soy Lecithin), Flavour), Sugar, Vegetable Oil, Coconut, Currants (2%), Skim Milk Powder, Salt, Eggs, Baking Powder, Antioxidant (E307b From Soy), Flavour (Contains Milk), Emulsifier (Soy Lecithin). And, after a mention in the previous episode, Jelly Tots return thanks to Rowntree's! They're available at Coles and Woolworths but seem quite pricey at $5.30 for 150 grams.   Facebook Group for The Junkees is here   Follow Kitty! Instagram / Facebook / YouTube Follow Dave! Twitter / Facebook   Tell a friend about the show or leave a review wherever you can.  Get in touch with a suggestion for Dave and Kitty - hi@nearly.com.au More about the show: https://www.nearly.com.au/the-junkees-dave-and-kitty/ See omnystudio.com/listener for privacy information.

This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile. Get the recipe: https://www.plantforwardkitchen.org/recipe/red-lentil-penne

What do salsas, sauces for sea bass and knickerbocker glories all have in common? They're all good uses for the humble redcurrant of course! Food writer Mark Diacono shares his love of redcurrants, along with their white and pink cousins; plus interviews on famous authors' gardens with Daisy Johnson and urban garden design with Bradley Viljoen.

My early spring fruits are finally here! Usually starting in mid May through the first week of June. These are the honeyberries, strawberries, red currants & goumi. Each with their own character and amazing-ness. I talk all about them in this episode of Fruit Talk! Plus a little on plant hormones, girdling and hormonal imbalance in fig trees.

The Wisconsin Vegetable Gardener Radio Show from March – Oct weekly Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturday mornings 7-8 AM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on KFEQ 680 AM at 107.9 FM St. Joseph/Kansas City, MO Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WRMN 1410 AM & 96.7 FM Elgin/Chicago, IL Sundays Noon-1 PM CST https://www.wrmn1410.com/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 9-10 PM MST https://www.yahradio540.com/listen-live/ Heard on KMET 1490 AM & 98.1 FM Banning, CA Tuesdays 9 - 10 AM PST April – Oct https://www.kmet1490am.com/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 10-11 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://www.christiannetcast.com/listen/player.asp?station=wogo-am Check out https://thewisconsinvegetablegardener.com/ Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW In segment two Joey and Holly talk about growing berry bushes in your garden Blue berries ph level 4.0to 5.5 soil test is the best way to check there are some over the counter test that will give you an ideal Mulch them Each type of berry has its own planting requirements Rule of thumb plant them as the can in the container if you plant too deep you will kill them like strawberries if you are getting bare root you will be able to see a soil line on the plant. Bare root plants soak in water for a few hours before planting Fertilizer all depends on the type of plant Other berry bushes can be planted in native soil Thorn and thron less some like support You may need to net them from birds Strawberries Raspberries black berry Keep in mind that the term “small” in small fruits refers to the fruit size, not the size of the plant. In many parts of the country, a full-size , highbush blueberry plant may grow up to 12 feet tall and 6 feet wide. Blackberries can grow 8 feet tall and spread even wider. Growing your backyard berries in raised beds is a good way to keep them manageable. Seek out varieties that are reliably winter hardy and well-suited to your growing area. Plants should be certified disease-free to avoid the viruses that weaken plants and reduce yields). In most parts of North America, planting berries in early spring is best, whether you've purchased dormant bare-root stock or a plant that's growing in a container. The ideal site and soil conditions for your backyard berry patch vary depending on the type of fruit you grow. In many cases, these plants aren't fussy and will grow just fine in an average, well-drained garden soil with plenty of sun also known as brambles, and they are among the easiest and most popular of all backyard fruits. They have a network of perennial roots that send up shoots, or canes, which usually live for two years. In the first year of growth, the canes are vegetative, producing only leaves. In the second year the same canes bear flowers and fruit, then die at the end of that season. Because the plants are continuously producing new vegetative canes, once the plants are established you can expect them to yield a crop of fruit every year. Currants and Gooseberries These relatively uncommon members of the ribes genus are far more popular in Europe than they are here in the U.S Check out the companies that make the show possible Power Planter of www.powerplanter.com Proplugger of www.proplugger.com World's coolest rain gauge www.worldscoolestraingauge.com Rootmaker of www.rootmaker.com Us coupon code TWVG at checkout and save 10% of your order Tomato snaps of www.tomatosnaps.com Chapin Manufacturing Inc. of www.chapinmfg.com Pomona pectin of www.pomonapectin.com Iv organics of www.ivorganics.com Dr. JimZ of www.drjimz.com Seed Savers Exchange of www.seedsavers.org Waterhoop of www.waterhoop.com Green Gobbler of www.greengobbler.com Nessalla koombucha of www.nessalla.com MI Green House LLC of www.migreenhouse.com Spartan mosquito of www.spartanmosquito.com Phyllom BioProducts of www.phyllombioproducts.com Happy leaf led of www.happyleafled.com Neptunes harvest of www.neptunesharvest.com Dripworks of www.dripworks.com We Grow Indoors of www.wegrowindoors.com Harvestmore of www.harvest-more.com Deer defeat www.deerdefeat.com Blue ribbon organics www.blueribbonorganics.com Bluemel's garden & landscape center www.bluemels.com Milwaukee,WI official garden center of the show Wisconsin Greenhouse company of https://wisconsingreenhousecompany.com/ Chip Drop of https://getchipdrop.com/?ref=wisconsinvegetable Tree-Ripe Fruit Co of https://www.tree-ripe.com/

The Wisconsin Vegetable Gardener Radio Show from March – Oct weekly Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturday mornings 7-8 AM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on KFEQ 680 AM at 107.9 FM St. Joseph/Kansas City, MO Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WRMN 1410 AM & 96.7 FM Elgin/Chicago, IL Sundays Noon-1 PM CST https://www.wrmn1410.com/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 9-10 PM MST https://www.yahradio540.com/listen-live/ Heard on KMET 1490 AM & 98.1 FM Banning, CA Tuesdays 9 - 10 AM PST April – Oct https://www.kmet1490am.com/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 10-11 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://www.christiannetcast.com/listen/player.asp?station=wogo-am Check out https://thewisconsinvegetablegardener.com/ Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW In segment one: Joey and Holly talk about the 4 biggest garden myth on the web. 1.Potato towers produce 100lbs in 4 sq feet 2.Coffee ground make you soil acidic : Fresh coffee grounds are acidic. Used coffee grounds are neutral. If you rinse your used coffee grounds, they will have a near neutral pH of 6.5 and will not affect the acid levels of the soil How to lower Sulfur Sulfur will take some time to lower the soil pH, so it should be added the year before you want to plant. In many ways, though, it is the best option. It lasts for years in the soil and does a better job of acidifying than most other amendments. It's best to apply sulfur in the summer or fall before the following spring planting season, digging it deep into the soil. It does not work very well to try and dig in sulfur around existing plants. As with any amendment, you need to have a soil test conducted in order to determine how much sulfur to apply in order to reach the desired pH. Iron Sulfate Iron sulfate lowers pH but requires a much larger volume of product to produce the same results as sulfur. It is often used to treat specific symptoms of iron deficiency. Iron sulfate will provide faster results than sulfur (in three or four weeks) but can damage plants if over-used. It can be dug into the soil as a powder or applied in solution and watered over leaves for absorption. 3.Companion planting 4. Gravel in The Bottom of Containers Improves Drainage This is one myth that never seems to die. But rather than preventing root rot, adding gravel makes it more likely to occur. Water is pulled down through the container by gravity and builds up near the drainage hole. A layer of gravel at the pot's base serves as the drainage hole and collects water in the same way. So instead of preventing roots from sitting in water at the container's base, the gravel simply moves the pool of water higher up the pot, where it can do more damage.The best way to ensure adequate drainage is to use a potting soil made with coarse materials, such as pine bark. You can also stir in several extra handfuls of perlite, which helps keep potting soil light and airy. In segment two Joey and Holly talk about growing berry bushes in your garden Blue berries ph level 4.0to 5.5 soil test is the best way to check there are some over the counter test that will give you an ideal Mulch them Each type of berry has its own planting requirements Rule of thumb plant them as the can in the container if you plant too deep you will kill them like strawberries if you are getting bare root you will be able to see a soil line on the plant. Bare root plants soak in water for a few hours before planting Fertilizer all depends on the type of plant Other berry bushes can be planted in native soil Thorn and thron less some like support You may need to net them from birds Strawberries Raspberries black berry Keep in mind that the term “small” in small fruits refers to the fruit size, not the size of the plant. In many parts of the country, a full-size , highbush blueberry plant may grow up to 12 feet tall and 6 feet wide. Blackberries can grow 8 feet tall and spread even wider. Growing your backyard berries in raised beds is a good way to keep them manageable. Seek out varieties that are reliably winter hardy and well-suited to your growing area. Plants should be certified disease-free to avoid the viruses that weaken plants and reduce yields). In most parts of North America, planting berries in early spring is best, whether you've purchased dormant bare-root stock or a plant that's growing in a container. The ideal site and soil conditions for your backyard berry patch vary depending on the type of fruit you grow. In many cases, these plants aren't fussy and will grow just fine in an average, well-drained garden soil with plenty of sun also known as brambles, and they are among the easiest and most popular of all backyard fruits. They have a network of perennial roots that send up shoots, or canes, which usually live for two years. In the first year of growth, the canes are vegetative, producing only leaves. In the second year the same canes bear flowers and fruit, then die at the end of that season. Because the plants are continuously producing new vegetative canes, once the plants are established you can expect them to yield a crop of fruit every year. Currants and Gooseberries These relatively uncommon members of the ribes genus are far more popular in Europe than they are here in the U.S In segment three Joey and Holly welcome their guest he is the host of the very popular YouTube channel The Gardening channel with James Prigioni check it out here https://www.youtube.com/user/ThePermaculturGarden Host of the the youtube channel - The Gardening Channel with James Prigioni - he took his NJ grass backyard on 2012 and converting it into a food forest in a matter of years with passion and knowledge and now producing 100s of pounds of produce per year - documenting it on his youtube channel. 1. Back in 2012 when your backyard was just grass - what was the vision and how did it come about? 2. what is a food forest vs a garden? 3. you talk a lot about using woodchips in your food forest - a lot of people think about the back to eden method, but thats not your procedure - can you explain how you grow in woodchips and how that works? 4. Its not just you, working in your food forest, your dog is there and enjoys his share - can you tell us about your 4 legged gardening companion? 5. how can we find out more about you? In segment four Joey and Holly answer gardeners questions Q We started tomato plants by seed, they came up, looked good and now they are not real green and the bottom leaves are dying . We watered the plants from the bottom, used grow lights, and potting soil, the seeds were new, we also packed the soil down as you suggested before planting. Is there hope for the plants or should we just start over. A: normal for the first set of leaves the Cotyledons leaves to dry up and fall off. If more leaves are dying off than those I would remove them to lessen the stress of the plant. We are noticing leave cure on some of our tomato starts this can be caused by a few factors Cause: Even a few hours without water can slow a seedlings' growth and after a day the plant may begin to curl its leaves to conserve moisture. Hot grow lights and the dry air inside heated homes can rapidly dehydrate plants, too. I had the area very warm where they are at it is has only happened on the golden nugget tomatoes. I have seen where some people purchase what is called "Garden Paper" for weed control. Comes in rolls of 3' X 100'. Question: Is this just as effective a cardboard? AND Do the worms treat it as they would cardboard? A: Thank you for watching as far as the garden paper it is Naturally porous paper controls weeds but allows air and water to penetrate, Made from renewable resources, with no petrochemicals it will break down and you can till in under. Cardboard will break down but it is not does not let water or air through it only the place that you would cut the hole to plant but the cardboard is lower in cost then the garden paper. The worms would treat the garden paper the same as cardboard. The live right under and feed off our cardboard Q: I have a rain barrel for about 3 years now. Do I have to do any maintenance to it or can I leave it until it falls apart? I've noticed a very swampy and rather disgusting smell coming from the water recently, should I drain and clean it or does it not matter for my plants? My barrel is of the first type that you've shown, it's not transparent/translucent and has no direct sunlight. A: You do not have to do anything to it but drain it in the winter do it does not freeze then you can also clean it out with soap and water as for right now you have bacteria in the barrel; just scrub it out, then let it dry in the sun for a couple of days., it's perfectly fine to use on the garden even with the smell, it's not hurting anything it is also a sign it is not being used very quicky and has been sitting for while. If you want to make the smell go away A little bit of chlorine bleach will kill the algae and,most of the smell in a couple of days, totally evaporates out, leaving the water safe for plants. It’d be even safer to flush the water out, wash the barrel well, and then let it refill before using that water on sensitive plants. You could also Add cedar oil or cedar chips to the barrel.or • Add 1 cup of vinegar to a barrel full of water this will not mess with the soil pH but will have enough of a ph change in the barrel that should kill the bacteria Check out the companies that make the show possible Power Planter of www.powerplanter.com Proplugger of www.proplugger.com World's coolest rain gauge www.worldscoolestraingauge.com Rootmaker of www.rootmaker.com Us coupon code TWVG at checkout and save 10% of your order Tomato snaps of www.tomatosnaps.com Chapin Manufacturing Inc. of www.chapinmfg.com Pomona pectin of www.pomonapectin.com Iv organics of www.ivorganics.com Dr. JimZ of www.drjimz.com Seed Savers Exchange of www.seedsavers.org Waterhoop of www.waterhoop.com Green Gobbler of www.greengobbler.com Nessalla koombucha of www.nessalla.com MI Green House LLC of www.migreenhouse.com Spartan mosquito of www.spartanmosquito.com Phyllom BioProducts of www.phyllombioproducts.com Happy leaf led of www.happyleafled.com Neptunes harvest of www.neptunesharvest.com Dripworks of www.dripworks.com We Grow Indoors of www.wegrowindoors.com Harvestmore of www.harvest-more.com Deer defeat www.deerdefeat.com Blue ribbon organics www.blueribbonorganics.com Bluemel's garden & landscape center www.bluemels.com Milwaukee,WI official garden center of the show Wisconsin Greenhouse company of https://wisconsingreenhousecompany.com/ Chip Drop of https://getchipdrop.com/?ref=wisconsinvegetable Tree-Ripe Fruit Co of https://www.tree-ripe.com/

The Noted crew bring on ConcreteRiver to chat all about Currants. Come check out their notes here.

Today we celebrate the Frenchman who designed the very first secateurs or pruners and the Italian orphan who grew up to discover the corpse flower. We'll learn about the Dutch botanist who was trying to figure out what was going on with his tobacco plants and made a significant discovery for science. We'll hear the Autumn Garden Poem that highlights the crimson of the sumac and the woodbine "For the pageant of passing days." We Grow That Garden Library with a cookbook called Flowers in the Kitchen by Susan Belsinger. I'll talk about gathering up your empty containers and pots as well as protecting any ironwork, and then we'll travel back in time to 1875 to hear some thoughts about Autumn Work in the garden.   But first, let's catch up on a few recent events.     Earlier this month, on October 10th, the world celebrated World Mental Health Day.  There was a lovely article featured in Thrive - an organization using gardening to change lives. "As a charity focussed on promoting the health benefits of gardening, Thrive knows how time spent in gardens and nature can bring significant mental health benefits. [They] see and hear how it helps people cope when times are tough." "We see how gardening can reduce stress and anxiety, how the process of nurturing plants can give fragile people a sense of achievement which in turn builds confidence, self-esteem, quality of life and, ultimately, hope."   Most gardeners often joke that gardening is cheaper than therapy. But the truth is that gardening is therapeutic. Connecting with nature is restoratives. Monty Don, Gardeners' World presenter, said this about gardening,   "However you come at it, whoever prescribes it or gets you to do it, gardening heals."   Thrive shared the comments of young people they had worked within the garden. The kids were 12-16 years old with severe psychological and psychiatric disorders like bulimia and anorexia. They worked in the garden and reported: ‘Gardening takes my mind off things.’ ‘I feel happier and less anxious.’ ‘It has helped me be more sociable and to be able to distract myself when I feel bad.’    This is why, at The Daily Gardener, I make a point of giving you ideas and ways to keep connecting with nature all year long - even throughout the winter. It's why I end the show every day with: "For a happy, healthy life, garden every day."    So, there you go - the best reason to garden - staying physically healthy and mentally healthy. If you see or know of someone struggling, please tell them about the surprising benefits of gardening.   Here's a friendly reminder to keep visiting your farmer's markets and local farmers.    They still have plenty of excellent produce to buy. Think pears, apples, winter squash, pumpkin, brussel sprouts, broccoli, parsnips, beets, and sweet potatoes. And, if you feel so inclined,  bring along an extra hot chocolate or coffee for the sellers, I know they always appreciate that this time of year and who knows? You might just make a new friend.     Now, if you'd like to check out these curated articles for yourself, you're in luck- because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So there’s no need to take notes or track down links - just head on over to the group - and join.  Brevities #OTD  Today is the birthday of Count Bertrand de Molleville, who was born on this day - 275 years ago - in 1744. During the French Revolution, Molleville escaped to England, where he developed the secateurs or the pruner. He created them to help with pruning grapevines - something he was all too familiar with back home in France. Before the secateurs, a knife or small machete was the primary tool used to prune grapes vines and fruit trees. That said, by 1840, there was actually a riot over the use of the secateurs in a small French town. When the town agricultural committee met to decide whether the secateurs should replace the pruning knife in the vineyards, over 300 farm workers showed up and marched in the streets to protest the decision.  The workers felt that the humble secateurs would replace the need for so many vinedressers. Ah, technology.     #OTD On this day in 1843 the New England Farmer shared a simple update to the nation:  Wisconsin, it is said, will have for sale this year, 1,000,000 bushels of wheat.   #OTD  Today is the anniversary of the death of Odoardo Beccari, who died on this day in 1920. After growing up an orphan, Beccarri managed to get an education in his native Italy, and he eventually traveled to England to study at Kew. Beccarri was friends with Hooker and Darwin, but he also befriended James Brooke, which meant he was able to spend three years exploring Borneo. During his lifetime, Becarri traveled all over India, Malaysia, and New Zealand. But it was on a little voyage he took to central Sumatra (in Indonesia) in 1878 that Beccarri discovered the plant with which he will forever be associated: the Amorphophallus titanum - or the Titan arum- the largest flower in the world. Seven years later, in 1885, the first Titan arum specimen bloomed at Kew, and when it happened, it created a sensation. Today, the Titan arum bloom still draws thousands of visitors. People love to take a selfie in front of the giant blooming plant. The flower is commonly referred to as the corpse flower as it smells like rotting flesh.  In a fascinating article, scent scientists recently identified the compounds that make up that terrible smell. The odor includes aspects of cheese sweat, rotting fish, decomposing meat, and garlic, among even worse items that I won't mention here. And, it takes the corpse flower a decade before it can bloom. The putrid smell is meant to attract beetles and other insects to move pollen between blooming plants so that it can reproduce. Incredibly, the plants only bloom for 24-36 hours before collapsing. Between that first bloom at Kew (back in 1885) and the year 2000, fewer than 50 Titan arum blooms had been recorded. But, in 2016, suddenly dozens of corpse flowers around the world bloomed within weeks of each other. Horticulturists are still attempting to discern the reason for the clustered bloom event.     #OTD  During this week in 1990, the Longview Newspaper shared a cautionary article about the upcoming flu season. Buried in the story was this reminder: "A hundred years ago, a Dutch botanist discovered a disease-carrying micro-organism smaller than bacteria and called it a virus, the Latin word for poison." The unnamed botanist was Martinus Beijerinck (pronounced “by-a-rink”), who was searching for the reason tobacco plants were dying. In his research, Beijerinck ground up some diseased tobacco leaves and then pressed the juices through a bacteria filter. He was utterly shocked when the filtered, bacteria-free liquid still spread the disease. After reviewing his experiment, Beijerinck concluded that a "contagious living fluid" was the culprit, and he called it a virus. Today, two of the most common viruses are the flu and the common cold.     #OTD  Today is the 8th anniversary of the death of the botanist Bernard Verdcourt or who died on this day in 2011. For over 60 years, Bernard Verdcourt was known as "BV" to his colleagues at Kew. Verdcourt specialized in East African flora, and he had an unrivaled knowledge of around 4,000 species. He was also an expert on snails and slugs. (Kind of a unique combination of interests). Verdcourt's passion for snails was a hobby he happily cultivated. Somehow he found time to publish work on mollusks in addition to the 1,000 articles he wrote about botany. He wrote all of his 1220 papers and books by hand. Rumor has it that the Kew typing pool felt BV had the second most terrible handwriting at Kew. BV didn't shy away from controversy. He enjoyed bringing adversaries together to watch them work through their issues. He couldn't abide fools or sports. He could be cantankerous, but he was also kind and helpful to young botanists.        Unearthed Words   Autumn Song Shall we not grow with the asters? - Never reluctant nor sad, Not counting the cost of being, Living to dare and be glad. Shall we not lift with the crickets A chorus of ready cheer, Braving the frost of oblivion, Quick to be happy here? The deep red cones of the sumach And the woodbine's crimson sprays Have bannered the common roadside For the pageant of passing days. These are the oracles Nature Fills with her holy breath, Giving them glory of color, Transcending the shadow of death. - Bliss Cameron, Canadian Poet Laureate     Now it's time to Grow That Garden Library with today's book: Flowers in the Kitchen by Susan Belsinger.   As Susan reminds us in the intro to her cookbook, "Petals or whole blossoms of many common garden flowers add color, flavor, and drama to simple recipes." Susan incorporates 50 different flowers into her recipes - from Borage and Fennel flowers to Marigolds and Pineapple Sage flowers. Each flower is introduced with a photo followed by growing hints and instructions for preparing them for the recipe that follows.  This book came out in 1990. You can get used copies using the Amazon Link in today's Show Notes for under $2. This book intrigued me so much that I went back and looked at what newspapers were saying about it in 1990.  When they featured Susan's book, newspapers shared some of her go-to recipes like: Golden Corn Muffin with Calendula Petals, Herbed Cucumber Dip with Borage Blossoms (the borage supposedly echos the taste of the cucumber), Berries with Sweet Woodruff, Dandelion Mushrooms, Nasturtiums Stuffed with Albacore Tuna, Nasturtiums with Guacamole, and my favorite, Marigold Rice - which I think sounds perfect for the holidays. Today's Garden Chore Todays a great day to gather up your collections in the garden; look for empty containers, pots, and garden ornaments. There are a few things I use outside to keep my extra pots and garden items looking great. First, I like to use ironwork like an old bakers rack or iron stand of some kind for stacking my clay pots. I line the inside of the pot with burlap before stacking the pots, so they don't stick together. Second, for my ironwork, all of that will get one last shot of clearcoat (ideally) before winter sets in. This year, it sounds like the cold is really coming early - just in time for Halloween. Lastly, consider bringing a few items indoors to enjoy during the winter. Some of my favorite pieces are things that weren't necessarily the star of the show outside - but they transform into something wonderfully grounding when you bring them indoors. Think of old cracked containers or items with patina. I love to pair an older, smaller container with one of the robin's nests that survived over the summer. They all come indoors and add a touch of something natural and rustic, which is quite lovely when layered in with the more refined decor of a home.     Something Sweet  Reviving the little botanic spark in your heart We're going to travel back in time, about 144 years ago, and read William Taylor's thoughts on Autumn Work that he shared in The Nottinghamshire Guardian on this day in 1875. He wrote: WHAT a relief to the flower gardener to bid farewell to the summer of 1875!   The work has been quite double that of ordinary seasons; weeds and grass have grown as they never grew before, while the more tender plants in beds have scarcely grown at all.   Now and then, we had a gleam of sunshine to cheer and encourage us to make another effort, and again and again, as soon as we began to get a little tidy came a thunderstorm or a hurricane, thwarting all our attempts at neatness.   Gardeners, however, never give up for [such] trifles, and it is not till October is here that we acknowledge ourselves beaten.   The trees are now putting on their autumnal tints; Elms and Tulip Trees are being arrayed in the brightest of gold, [...]    Leaves of every hue are playing about in the gentle breeze as they fall to rustle beneath our feet. What a mistake to run after every leaf with a barrow and a besom as it falls!  What a waste of time and a want of taste!   Gather them up certainly before they begin to decay on the walks and so discolor them. But, employers, please remember that October is a month in which trimness is impossible out-of-doors, and if it were not impossible, it would still be undesirable.   And there is another reason for not insisting on too much trimness in October; it is a month in which the professional gardener has two seasons at once. In one respect, his new year begins somewhere about Michaelmas, the same time as the Russian Violet commences flowering. Forcing has to be prepared for in earnest, planting pushed forward with all possible speed—evergreens first, and fruit trees immediately afterwards.   Pruning has also to be finished, with the modern gardener, before Christmas, and where there is much to do must be commenced with early. Currants are already fit for the secateurs; Gooseberries will shortly be, then Plums, Morellos, and Peaches. After the first leaves are ripe, the sooner such trees are pruned, the better.   The secateurs, or French pruning-shears, is a very handy little instrument; its total length is about 9 inches, and its weight half a pound. It can be gripped with the whole hand, and consequently does not tire the operator like the ordinary shears; it cuts clean as a knife, and by its aid, the pruner can do his work much faster than with a knife. No one who has used it for one season will go without it till a better instrument is invented, which will probably be some time first.   Digging, trenching, potting bedding plants, planting box-edging, laying turf, storing fruit and vegetables, sheltering tender plants, and a multiplicity of other things too numerous to write of, all want doing now, and it is altogether an exceedingly busy month.   Gardeners generally have [less work] during August and September. They are enabled to look round themselves at home, and often to make a little tour and pick up useful hints from others of the fraternity; they then begin about October with renewed vigor to work for another year.   This year, however, I know many have found it impossible to keep up with their work, and consequently, anything like relaxation has been out of the question. [...] The work is so exciting and so intensely satisfying that it is almost impossible for an enthusiast to think of his health while he is behind with his work, and consequently, many go on till nature can no longer stand it. I would ask employers, then, if they happen to possess an excellent and enthusiastic gardener whom they value, to be careful just now and not tax him too much, for there are some hundreds at this moment which if they had another straw placed on their backs would breakdown. But enough of this.   Autumn is here. Bright and breezy autumn, I give you a hearty welcome; you shut out of sight forever our dismal wintry summer; you release me from floricultural millinery, and put an end for a time to my polychromatic disappointments. I go to enjoy my vacation with a spade and a pruning-hook, for the most perfect rest is a change of occupation.—William Taylor.       Thanks for listening to the daily gardener, and remember: "For a happy, healthy life, garden every day."

Tasting 51 goes out to one of the most renowned breweries in the world, Russian River Brewing Company out of Santa Rose, California. If you're big in the beer game, you know there need not be much more said. Known for their IPAs and Sours, Russian River has been brewing delicious beer since 1997. Beer Line-up: STS Pils (Pilsner), Damnation (Golden Ale), Blind Pig (IPA), Pliney the Elder (IPA), Consecration (Ale aged in Cabernet Sauvignon Barrels with Currants added), and Shadow of a Doubt (Imperial Porter), all from Russian River Brewing Company. We skipped break music and a local spotlight today. Intro and Exit Music provided by bensound.com

I like your cans, but they really are zombies @moonrakerbrewing @clownshoesbeer #canart #beer #bigginger Co hosts : Good ol Boy Mike, Good ol Boy Caperton, Good ol Boy Tim, Good ol Boy Dave, and Good ol Gal Julieanna SUDS Episode – That's cool can, but is the beer as good as well. Yep, we step around the marketing power of beer can art and taste em blind. What else did you expect from our authentic opinions! The Kudzu report reminds you to keep up the vigilant fight. Part of the Summer of Questionable Decisions series. Trust the Iguana. We taste and discuss the following beer:  On Fleek Imperial Stout – Imperial Stout 13% collab beer Stillwater Artisanal Stratford CT and Casita Cerveceria Fountain, NC. SUDS- 2   After the Last Death – Sour Ale with Currants and Cherries 6.5% Orpheus Brewing Atlanta GA. SUDS-1   Foot Clan – Berliner-style weisse ale with wild raspberries, blackberries, blueberries and strawberries. 4.2% Southern Prohibition Brewing Hattiesburg, MS SUDS-3   Space Lettuce – Double IPA (Citra, Simcoe, Mosaic, Mandarina Bavaria, Equanot) 8.1% Monday Night Brewing Atlanta, GA SUDS – 2   White Stouts Can't Jump – Imperial White stout with vanilla beans, cacao nibs and locally roasted coffee beans 9.6% Abomination Brewing Company East Stroudsberg, PA brewed by Dorchester Brewing Company Boston, MA SUDS-3 LOVED THE CAN – SPIFF ON WHITE MEN CAN'T JUMP   Don't fear the Blender – Tropical Fruit Smoothie IPA brewed with guava, mango, pineapple puree and lactose 7%. Clown Shoes Beer Boston, MA  SUDS-3  Can art was cool with a grim reaper, blender in hand and cowbell at the ready   Belloq – American stout with coffee and vanilla 7.5% Hoof Hearted Brewing Marengo, OH SUDS-2   Bombshell Blonde Ale – 5.25% Southern Star Brewing Company Conroe, TX SUDS-1   Stranger Than Fiction Porter 5.5% Collective Arts Brewing Hamilton, Ontario, Canada SUDS-2 Can art is interesting – 2 different cans. One with a little girl's legs and the other is a weird ‘journey album looking thing'   Chill – NEIPA 7% Moonraker Brewing Company Auburn, CA SUDS-4 Iguana can art   info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave's Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this show on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

I LIKE YOUR CANS, BUT THEY REALLY ARE ZOMBIES @moonrakerbrewing (https://www.facebook.com/moonrakerbrewing/) @clownshoesbeer #canart #beer #bigginger Co hosts : Good ol Boy Mike, Good ol Boy Caperton, Good ol Boy Tim, Good ol Boy Dave, and Good ol Gal Julieanna SUDS Episode – That’s cool can, but is the beer as good as well. Yep, we step around the marketing power of beer can art and taste em blind. What else did you expect from our authentic opinions! The Kudzu report reminds you to keep up the vigilant fight. Part of the Summer of Questionable Decisions series. Trust the Iguana. We taste and discuss the following beer: On Fleek Imperial Stout – Imperial Stout 13% collab beer Stillwater Artisanal Stratford CT and Casita Cerveceria Fountain, NC. SUDS- 2 After the Last Death – Sour Ale with Currants and Cherries 6.5% Orpheus Brewing Atlanta GA. SUDS-1   Foot Clan – Berliner-style weisse ale with wild raspberries, blackberries, blueberries and strawberries. 4.2% Southern Prohibition Brewing Hattiesburg, MS SUDS-3   Space Lettuce – Double IPA (Citra, Simcoe, Mosaic, Mandarina Bavaria, Equanot) 8.1% Monday Night Brewing Atlanta, GA SUDS – 2 White Stouts Can’t Jump – Imperial White stout with vanilla beans, cacao nibs and locally roasted coffee beans 9.6% Abomination Brewing Company East Stroudsberg, PA brewed by Dorchester Brewing Company Boston, MA SUDS-3 LOVED THE CAN – SPIFF ON WHITE MEN CAN’T JUMP Don’t fear the Blender – Tropical Fruit Smoothie IPA brewed with guava, mango, pineapple puree and lactose 7%. Clown Shoes Beer Boston, MA  SUDS-3  Can art was cool with a grim reaper, blender in hand and cowbell at the ready Belloq – American stout with coffee and vanilla 7.5% Hoof Hearted Brewing Marengo, OH SUDS-2 Bombshell Blonde Ale – 5.25% Southern Star Brewing Company Conroe, TX SUDS-1 Stranger Than Fiction Porter 5.5% Collective Arts Brewing Hamilton, Ontario, Canada SUDS-2 Can art is interesting – 2 different cans. One with a little girl’s legs and the other is a weird ‘journey album looking thing’ Chill – NEIPA 7% Moonraker Brewing Company Auburn, CA SUDS-4 Iguana can art   info@sipssudsandsmokes.com (mailto:info@sipssudsandsmokes.com) @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave’s Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 (http://www.cdbaby.com/cd/woodswhitehead2) The easiest way to find this show on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes”

Dreem2Reality Entertainment presents the Beer With Friends Podcast. This podcast is intended for listeners 21+. Please drink responsibly and cheers! On today's show: Eric is joined by Chuck, Chad, and producer Ryan. The guys try On The Road Again by Mikerphone Brewing, Beer Hates Astronauts (2017) by Half Acre Beer Company, Midway ChiPA by Marz Community Brewing Co., Mai Girl by Generations Brewing Company, Zima by Coors Brewing Company donated by Waka Waka, and Trip In The Woods: Barrel Aged Narwhal w/ Currants by Sierra Nevada Brewing Co. to round out the show. Also discussed was Eric and Chad saw Rammstein, Gene Simmons has given up persuit of the lawsuit, the Sonic Boom lineup, Half Acre news and upcoming releases, the song of the week - Black Honey by Seether, the Maine Beer Box has been revealed, Chicago's summertime places for beer, Stone's Neopolitan Dynamite, Punk in Drublic, and Vengeful Spirit IPA all coming soon, Alesmith and Sublime's Mexican lager beer release details, and the best beers in America overall and by state. All that and much more! Please subscribe to the D2R Podcast Network on iTunes and don't forget to rate and review while you're there. You can also download the Stitcher and Podbean app to your device for free and search: D2R PODCAST NETWORK and subscribe. If you enjoy listening to the Beer With Friends Podcast, then spread the word to everyone you know. Your word of mouth is our best advertising method and we appreciate your support. Thanks for listening and share! The Beer With Friends Podcast would love to hear from you! Feel free to call the podcast hotline and have your voice heard on a future episode. Dial 321-413-5300 and leave a message and we will play your voicemail and answer your questions live on an upcoming episode! Cheers!

Selin Kiazim combines flavours of her Turkish-Cypriot heritage with modern style cooking.

Episode 134: Have you ever wanted to grow a cornucopia of organic fruit at home? In this episode, Permaculture and Ecological Designer Michael Judd teaches us how to plant a food forest in easy to follow steps. Michael recommends a "patch method" for starting your food forest, shares his recipes for sheet mulching, and talks about how to incorporate existing trees into your new food forest. Michael covers guilds (a selected group of plants that form a small ecosystem to support trees) and talks about the plants he loves to incorporate into food forests including: Comfrey, Strawberry, Lead Plant, Yarrow, Wild Blue Indigo, and many others. Michael shares his favorite Uncommon Fruits and "Edible Landscaping All Stars" which include: Hardy Kiwi, Gooseberry, Juneberry, Goumi, Autumn Olive, Paw Paw, Che Fruit, Elderberry, and Currants.  You can read more about Michael and his amazing work at EcologiaDesign.com.  Michael is the author of Edible Landscaping with a Permaculture Twist.  You can taste some of Michael's uncommon fruit at his 1st Annual Paw Paw Festival on September 17th, 2016 at Long Creek Homestead. The Fest is a celebration of North America's largest (and many say most delicious) fruit.  To hear more from Michael on my podcasts, click here: Have Your Yard and Eat It, Too!, Outdoor Mushroom Cultivation, and Goumi, A Beautiful Bush With Benefits. If you have the Sustainable World Radio App for Mac or Android, included in this interview is a short segment with Michael's recommendations for nurseries that sell uncommon fruit. 

I visit Whitman Farms in Salem, Oregon, and talk to Lucille about a few of her specialties -  currants, gooseberries, and mulberries, and a few other plants along the way.  

Petey needs to talk about currants and gooseberries and he does. You better listen.

An ancient grain  quinoa makes a healthy side and by adding things like apricot, currants, and almonds it's a guaranteed crowd pleaser. Kids even love it. Best of all, it's super easy.