Scrutiny of the harvest (s1e12)
When it comes to growing my own veggies, I've got baggage from past garden trauma. My neighbor Rafael invites me join him in some harvesting to show me the joys of vegetable gardening. Can he expand my grinchy heart?
Want to see pics from the garden? Instagram: @freshclippings
Show art by Alison McKenzie
Production guidance from Evan Roberts
Special thanks to Jeremy Bloom
Episode music from Blue Dot Sessions:
Our Son the Potter (Love and Weasel)
Pigpaddle Creek (Sour Mash)
Gamboler (Pglet)
Spring Cleaning (Love and Weasel)
Transcript
So what do you wanna do?
Speaker:What, how do you wanna do this?
Speaker:Uh, let's do so, like we're gonna gather and shell chickpeas does that.
Speaker:Yeah, we can do that.
Speaker:Where's the, where's the peas I got, most of them already actually got the
Speaker:big ones, but these are chickpeas.
Speaker:. We've got a bunch of tomatoes to harvest.
Speaker:Um, we've got some cucumbers I didn't harvest.
Speaker:Cause I figured you'd wanna pull the cucumbers yourself.
Speaker:Okay.
Speaker:It's like, oh yeah.
Speaker:Cause you were saying that you don't get to harvest things.
Speaker:Right.
Speaker:Right.
Speaker:Right.
Speaker:And then we have to, I probably have to water the tomatoes and everything else.
Speaker:And then there's a bunch of basal harvest and there's like three
Speaker:eggplant that are good to go.
Speaker:Okay.
Speaker:Yeah.
Speaker:That's probably more than we need.
Speaker:I would imagine.
Speaker:So.
Speaker:Yeah.
Speaker:, Topher: I'll admit it.
Speaker:I have a pretty deep-seated antipathy for gardening vegetables.
Speaker:They just end up seeming really finicky.
Speaker:They all need different things.
Speaker:They don't turn out the way you want.
Speaker:And then, At the end of an entire seasons of work, you look at the three
Speaker:tomatoes you have in your hand and you think like, Was this worth it for me?
Speaker:No, it has very rarely been worth it, but I'm a big enough man to change my
Speaker:mind and my neighbor, Raphael, is an extremely enthusiastic, , and experimental
Speaker:gardener with a lot of different kinds of, So he waited until harvest time
Speaker:for a lot of the different things.
Speaker:He was growing and then he invited me over to give me a
Speaker:taste of it and make his pitch.
Speaker:So, let's go back outside.
Speaker:Let's go to Raphael's Garden and let's see if, he can make me a convert.
Speaker:So you wanna start with the chickpeas then?
Speaker:Yeah.
Speaker:Okay.
Speaker:So how does this work?
Speaker:You tell me, well, I want to go a chair and grab a chair for you.
Speaker:I mean, tell me about, I never even thought of growing chickpeas, honestly.
Speaker:Neither of I, what inspired, what inspired you to grow them?
Speaker:Uh, my friend was like, I've got some chickpeas and I was like, cool.
Speaker:I've never grown chickpeas.
Speaker:Let's try it.
Speaker:Yeah, that was basically it.
Speaker:What do they need?
Speaker:What do they like?
Speaker:They're a Lagom.
Speaker:Are you already recording or now?
Speaker:Mm-hmm . Oh, wow.
Speaker:Um, they're on lagoon.
Speaker:so they're like in that same bean family.
Speaker:Okay.
Speaker:And so, um, what I like about them is that they're nitrogen fixer.
Speaker:Yeah.
Speaker:And so, no matter what, you know, I throw 'em in the soil and I know that the other
Speaker:things around there are gonna be happier.
Speaker:Yeah.
Speaker:Cuz they're gonna get some more nitrogen.
Speaker:. They don't grow like normal legumes.
Speaker:Do like they have these sort of almost Fe looking branches.
Speaker:Like, yeah, they look a little tropical almost, or like a peanut.
Speaker:Have you ever seen a peanut grow?
Speaker:I have not.
Speaker:So peanuts are really interesting.
Speaker:They kind have that same leaf structure, but they all grow out of the root.
Speaker:Right.
Speaker:Um, these look like a peanut.
Speaker:There's normally two chickpeas in each, in each little shell.
Speaker:This one only has one.
Speaker:Oh my gosh.
Speaker:And I just let them dry.
Speaker:Yeah.
Speaker:You just pop it open.
Speaker:Wait, so that doesn't look like a garbanzo bean at all.
Speaker:It's a black chickpea.
Speaker:Yeah, it does.
Speaker:Oh, have your, have you seen a drag car Bonzo be yeah, but aren't they white?
Speaker:Yeah.
Speaker:They're brown like a light tan brown almost.
Speaker:Yeah.
Speaker:This is very dark.
Speaker:Yeah.
Speaker:This is a, that's why I grew it.
Speaker:Cause is a black chickpea.
Speaker:I was like, that's really cool.
Speaker:Better nutrition.
Speaker:I don't know.
Speaker:Yeah.
Speaker:I couldn't tell you just exotic.
Speaker:Exactly.
Speaker:And you just planted, 'em all by seed.
Speaker:And I planted 'em all by seed.
Speaker:I basically took that garbanzo be and tossed it in the ground.
Speaker:And that was the end of it.
Speaker:And that was the end of it.
Speaker:And it just started to sprout and, um, uh, yeah, . And so the first step of
Speaker:harvesting these things is you're actually gonna pull up the plant from the yeah.
Speaker:From the root that's exactly right.
Speaker:So, cause it's not gonna grow anymore.
Speaker:Yeah.
Speaker:It's pretty much done.
Speaker:Um, and I want the spot in the garden for something else.
Speaker:And so just pick 'em up, pull 'em by the root and then, um, yeah,
Speaker:you can see the pods are all dried out, just like any other bean.
Speaker:It's cool.
Speaker:They've got fun, like a Moroccan down to it.
Speaker:Totally.
Speaker:Which I dig.
Speaker:That's really cool.
Speaker:And you could harvest these while some of the beans are still green.
Speaker:Yeah.
Speaker:Um, and you can actually eat chickpeas.
Speaker:No way green own that one.
Speaker:Doesn't have one that's fully developed, but yeah.
Speaker:Let's see if we can find one that's here's this one?
Speaker:Yeah, that could be one.
Speaker:Okay.
Speaker:Good to go.
Speaker:So just, yeah, just pop it open, open it kind of pops open on its
Speaker:own cuz the hair inside the pod.
Speaker:So I got like a little one here's one.
Speaker:. Okay.
Speaker:But it's it's green.
Speaker:It's got like.
Speaker:It just kind of tastes like it looks more like AMA yeah, that one does kinda it.
Speaker:Yeah.
Speaker:It hasn't turned black yet.
Speaker:This doesn't have anything.
Speaker:Mm oh.
Speaker:It's just kind of like a bean, right?
Speaker:Yep.
Speaker:There's a little lemony taste to it.
Speaker:Is there?
Speaker:I haven't had one yet.
Speaker:I haven't tried to green.
Speaker:thanks for experimenting.
Speaker:Yeah, I stole the first one.
Speaker:You were the you're my here, try this one.
Speaker:It worked out.
Speaker:I think I've got one here.
Speaker:The pod itself on the outside has like a little bit of a, like a
Speaker:fur sour sort of citrusy taste.
Speaker:Yeah.
Speaker:Look at that.
Speaker:And then the bean is just kind of a bean.
Speaker:Yeah.
Speaker:It just tastes like a bean.
Speaker:Okay, cool.
Speaker:So we're just gonna pull these up.
Speaker:Yeah.
Speaker:Just pull 'em up.
Speaker:And then, um, if you wanna sit, go, yeah, there's a chair here.
Speaker:Okay.
Speaker:All I do is I just basically take the PO the shells and I toss 'em
Speaker:back into the garden as a way to like increase carbon into the soil.
Speaker:Okay.
Speaker:And also inject a little bit of the nitrogen.
Speaker:Add more nitrogen.
Speaker:Yeah, exactly.
Speaker:Okay, cool.
Speaker:So it'll slowly just decompose and do its thing.
Speaker:Nice.
Speaker:And it probably serves as a little bit like different texture.
Speaker:Yes.
Speaker:Makes it easier for worms to dig around in there a hundred percent.
Speaker:Okay, cool.
Speaker:All right.
Speaker:Let's get to, let's get to me actually doing something instead of
Speaker:just making you tell me about stuff.
Speaker:Um, and then my approach to gardening.
Speaker:I don't know if this helps you in anyway is pretty much
Speaker:just low key, like, oh yeah.
Speaker:Let's give it a go.
Speaker:Let's see what happens.
Speaker:Yeah.
Speaker:And then if it works, it works.
Speaker:If it doesn't cool.
Speaker:I tried it yeah.
Speaker:You know, uh, Do you want a chick P that's like this?
Speaker:No.
Speaker:Okay.
Speaker:No, you can just, yeah.
Speaker:That's composted or trash.
Speaker:Cool.
Speaker:Even this one.
Speaker:Yeah.
Speaker:And just toss it.
Speaker:so while we.
Speaker:While we're shelling or what is this?
Speaker:What'd you call depoing?
Speaker:I heard shell it's called shelling.
Speaker:Yeah.
Speaker:Okay.
Speaker:While we're shelling chickpeas.
Speaker:Yeah.
Speaker:Talk to me, you were saying a little bit about your gardening philosophy
Speaker:being just like, let's try this.
Speaker:Just kind of experimenting.
Speaker:Yeah.
Speaker:Uh, has that always been your philosophy?
Speaker:Well, you know, I'm fortunate that I lived in a first, well a developed
Speaker:nation mm-hmm and, um, I don't have to rely on my gardening yeah.
Speaker:To feed myself Uhhuh.
Speaker:And so, because of that, I, um, just like to try things and give it a go.
Speaker:And if it, I think there was higher stakes involved with
Speaker:being a sub subsistence farmer.
Speaker:Yeah.
Speaker:I would probably be a little bit more methodical in my approach.
Speaker:Yeah.
Speaker:What do you like about your current approach?
Speaker:Like since you have the privilege of being able to not rely on this, what, like, why
Speaker:is this your preferred way of doing it?
Speaker:Uh, I just, you know, I'm not stuck in my ways, you know, I'm not like, okay,
Speaker:I'm gonna do a square foot garden.
Speaker:Like if you look behind us where that tomato is, there's a giant tomato.
Speaker:Well, there's a orange, yellow tomato that I thought was an
Speaker:interesting sort of varietal.
Speaker:And behind it was a beef steak, tomato mm-hmm and the beef steak, something ate
Speaker:the stock and, you know, I was bummed.
Speaker:Yeah.
Speaker:But at the same time, I wasn't crushed yeah.
Speaker:About it.
Speaker:But then right next to it probably fighting for its
Speaker:life are a row of kale Uhhuh.
Speaker:And then next to that is a whole bunch of basil.
Speaker:And then next to that were onions and now are marigolds.
Speaker:And so, you know, like I'm probably, if you a real gardener or farmer
Speaker:probably saw that, they'd be like, why do you have everything so
Speaker:packed in so closely together Uhhuh?
Speaker:And it's probably because of a lack of knowledge and just like trial and
Speaker:error, not really care that much.
Speaker:That's fun.
Speaker:You know what I mean?
Speaker:What are because of that approach?
Speaker:Are there any things that you've learned that maybe you
Speaker:wouldn't have learned otherwise.
Speaker:Uh, you know, I probably learned things the hard way yeah, yeah.
Speaker:Just whereas like, yeah, exactly.
Speaker:Yeah.
Speaker:Yeah.
Speaker:Whereas if, um, I spent some time on the internet doing some research on like the
Speaker:best planting time or how to do things or like that one chick P plant will only
Speaker:produce enough for like a half a meal.
Speaker:Yeah.
Speaker:I would've probably planted, you know, all the chickpeas at once.
Speaker:Right, right, right.
Speaker:But next year, if I choose to do chickpeas, I will do them all at once.
Speaker:Right.
Speaker:Yeah.
Speaker:. One of the things that you were just saying is a reason why I tend to not
Speaker:enjoy making vegetables and not, or like growing vegetables and food and not yeah.
Speaker:Is like, you're like, okay, well I got half a meal out of these
Speaker:things and start a, like, that kind of bugs me a lot of times.
Speaker:Yeah.
Speaker:Where I'm just like, oh, if I wanted to make a full cue home
Speaker:salad, I would still need to go to this store to buy supplementary.
Speaker:You know what I mean?
Speaker:Like that just like, it feels like a lot of.
Speaker:just for half a meal.
Speaker:Yeah.
Speaker:But you know, like I think there's something really nice.
Speaker:So like, one of the things that I really like to do is I cook a lot.
Speaker:Mm-hmm and so I'm the one that generally cooks at home.
Speaker:Um, and so one of the things that I really like is to invite people
Speaker:over one I've grown something.
Speaker:Yeah.
Speaker:And been like, yeah.
Speaker:So not everything from this is maybe from the garden, but Hey, we grew
Speaker:the black chickpeas, which are an add-on to the regular chickpeas.
Speaker:Mm-hmm , which give it a nice pop and color texture.
Speaker:That's cool.
Speaker:You know?
Speaker:Yeah.
Speaker:So I think that's nice.
Speaker:And then things like the coloreds, which we've harvested, I think four
Speaker:or five times this year are really commonly used in Brazilian cooking.
Speaker:Um, and so my grandmother taught me how to cook collared greens with that she did.
Speaker:Oh.
Speaker:And so I, uh, I love that I have them and, you know, kind of reminds
Speaker:me of her and family and whatnot and, and it makes a nice side.
Speaker:And so it's not the whole meal, but it is enough for a whole side.
Speaker:what's her.
Speaker:Are you willing, are you able to share your family recipe of collared green?
Speaker:Oh yeah.
Speaker:It's super easy.
Speaker:yeah, basically.
Speaker:Um, it, are you, are you vegetarian or no?
Speaker:No.
Speaker:Okay.
Speaker:So basically you take some bacon.
Speaker:Yeah.
Speaker:Step one.
Speaker:Yeah.
Speaker:You chop up the bacon really fine.
Speaker:So like almost mince, but not quite mm-hmm um, and then you throw
Speaker:it in the bottom of a fry pan.
Speaker:You start cooking up the, the bacon, then you take the collards and you roll them.
Speaker:You like lay them all flat de vein them.
Speaker:Then you roll them all really tight.
Speaker:And then you cut them into little, like, almost like Julian them, like really fine
Speaker:slithers called, uh, when you roll it up.
Speaker:RUO maybe it's maybe that's no, I thought the RUO was a celery.
Speaker:Isn't that celery?
Speaker:Um, the me plot mere plot.
Speaker:That's the mere plot.
Speaker:Yeah, I don't, I don't speak French.
Speaker:So RUO, let's go with RUO.
Speaker:I forget Schiff.
Speaker:No, Shiff, that's what it's Shiff no is when you making shit up now.
Speaker:yeah, it could be, um, Shehan nod.
Speaker:Okay.
Speaker:Chiffonade is when you take an herb and then, or whatever, a leaf, and then you
Speaker:roll it up and then you slice it, slice it so that you have these long strips.
Speaker:Yeah.
Speaker:Basically.
Speaker:Okay.
Speaker:And so I'll cut.
Speaker:'em like, if they're really wide, I'll cut it in half once so that they're
Speaker:not super long strips, you know?
Speaker:Yeah.
Speaker:Mm-hmm um, I, so you were talking about not loving the, um, the fact
Speaker:that you don't get a full meal out of your produce that you produce.
Speaker:Yeah.
Speaker:Or that you make.
Speaker:This is sometimes the part that I hate the most is actually the processing
Speaker:Uhhuh, which is just like sitting out here, sitting here and chick peeing.
Speaker:Yeah, exactly.
Speaker:This is the stuff that I actually like.
Speaker:So my husband and I divide up chores.
Speaker:Yeah.
Speaker:Um, and I don't mind very repetitive, tactile tasks.
Speaker:Okay.
Speaker:Like.
Speaker:Uh, like doing the dishes, laundry and dishes.
Speaker:Ugh.
Speaker:Yeah.
Speaker:Yeah.
Speaker:Those are the two things I hate.
Speaker:He hates.
Speaker:Yeah.
Speaker:He hates it so much.
Speaker:Um, this stuff, like, I can just put in a podcast or I can call my
Speaker:mom on the phone or like talk, you know, have a friend over like, yep.
Speaker:I like to bring people over and make them work.
Speaker:That's fair.
Speaker:Um, as long as it's just like, not anything too, you know?
Speaker:So like this type of stuff, like, I was happy that you were willing to
Speaker:just like give me chores to do no I'm because it like makes me comfortable.
Speaker:Cool.
Speaker:Like I'm oh, cool.
Speaker:Oh good.
Speaker:I'm contributing, you know?
Speaker:Yeah.
Speaker:Uh, it's like an easy way.
Speaker:I don't know.
Speaker:I'm like an old farm bitty at heart or something.
Speaker:, you know.
Speaker:Well, let me know when, uh, you wanna contribute to chores.
Speaker:Yeah.
Speaker:I'm sure I can leave some dishes for you to do get bored again.
Speaker:I'm sure my husband would say there's a line for the, for the dishes.
Speaker:Yeah, exactly.
Speaker:I need to be doing, so you said you were gonna remove these and
Speaker:put something else in this bed.
Speaker:What are you gonna put in?
Speaker:Uh, so I wanna do a fall crop of.
Speaker:broccoli cabbage, brussel sprouts, um, spinach, maybe.
Speaker:Right.
Speaker:All of them are a little bit more frost.
Speaker:Hearty.
Speaker:Yeah.
Speaker:And so, um, you know, having something that you can just come out and grab.
Speaker:Yeah.
Speaker:Like we had a whole bunch of lettuce right here, Uhhuh, which was nice
Speaker:because there's a couple days that we just wanted a couple lettuces.
Speaker:Totally.
Speaker:You know, like a little salad and yeah.
Speaker:To be able to go outside and be like, okay, grab some lettuce greens and then
Speaker:some parsley and you know, a tomato and let's just make a quick little salad.
Speaker:. . So, I mean, you were talking about not loving to do vegetable gardens because
Speaker:of the mountain produces, but like yeah.
Speaker:Look at this.
Speaker:Did you see these guys?
Speaker:This cucumber?
Speaker:Yeah.
Speaker:Yeah.
Speaker:I mean there's a bunch on there.
Speaker:Yeah.
Speaker:I saved them for you just so that you can okay.
Speaker:Harvest them.
Speaker:Okay.
Speaker:Well, but we're almost done with the peas and then we can hit those cucumbers.
Speaker:Yeah, let's do it.
Speaker:The, and the cucumbers keep producing.
Speaker:Huh?
Speaker:They, um, yeah, you pick 'em in as they flower, um, they just keep producing
Speaker:and then I have the mayor gold out here to bring as many pollinators.
Speaker:Yeah.
Speaker:Also to try and get rid of some of the, and they are the pest deterrent.
Speaker:Right, exactly.
Speaker:Yeah.
Speaker:. , How long have you been doing gardening stuff?
Speaker:So I, um, got into gardening in high school, actually.
Speaker:Really?
Speaker:Yeah.
Speaker:I went to a pretty interesting school for high school.
Speaker:I went to a boarding school in New Hampshire mm-hmm and, um, I had a
Speaker:dorm parent who was big into gardening and was like the environmental
Speaker:justice dorm and all this other stuff.
Speaker:That's cool.
Speaker:And so, um, we had our own plot and we, we used to manage
Speaker:like around AC and a half.
Speaker:Okay.
Speaker:And so in that instance, we were a lot more structured in our approach yeah.
Speaker:Of maintaining the garden.
Speaker:Okay.
Speaker:But to your point, you know, having four garden beds, it's like, ah,
Speaker:whatever, just like let's just test things out and play around.
Speaker:Yeah.
Speaker:Um, but that's when I started gardening and in college, I got
Speaker:my degree in urban agriculture.
Speaker:Oh, no way.
Speaker:Which was not so much around the gardening.
Speaker:It was more looking at systems of agriculture and how to
Speaker:make, um, hydroponic stuff.
Speaker:No, like, um, think of agriculture as like a large system monocultures, like
Speaker:big like economic sort of systems and the business of agriculture Uhhuh, and
Speaker:how to make it viable for urban settings.
Speaker:Interesting.
Speaker:So that's sort of what I studied.
Speaker:What if it's not, if it's not hydroponics, is it like
Speaker:actually interspersing plots of.
Speaker:agriculture and development within urban landscapes.
Speaker:Yeah.
Speaker:That's what I was really interested in.
Speaker:Okay.
Speaker:And then there's a bunch of different methods in which you could do that.
Speaker:Right.
Speaker:Hydroponics being one.
Speaker:Okay.
Speaker:Another one is vertical gardening.
Speaker:Another one would be like, um, the victory gardens that we had back in the day.
Speaker:Sure.
Speaker:Um, and like how to increase our food security essentially.
Speaker:Yeah.
Speaker:And bring better food to different regions of the us where there might
Speaker:be food deserts and things like that.
Speaker:Right.
Speaker:Totally.
Speaker:Um, so that's what I was really interested in.
Speaker:That's cool.
Speaker:Yeah.
Speaker:Yeah.
Speaker:. Okay.
Speaker:I think I finished my, my chores nice or my like, uh, chickpeas at least.
Speaker:Uhoh gotcha.
Speaker:Oh no, it's it.
Speaker:Yeah.
Speaker:It's all good.
Speaker:That's why you wear the, the garden JS.
Speaker:Nice.
Speaker:Got garden JS.
Speaker:Yeah.
Speaker:Okay.
Speaker:So we've got, we finished a fair amount, nice little handful or two yeah.
Speaker:Of black chickpeas and then a couple pinches of the green ones here.
Speaker:I'll go add 'em into the other ones if you want.
Speaker:And I'll be right back.
Speaker:If you wanna pick a couple cucumbers.
Speaker:Okay.
Speaker:Maybe I'll just scout 'em out.
Speaker:Yeah.
Speaker:Go.
Speaker:. Whoa.
Speaker:Oh, wow.
Speaker:Inside.
Speaker:Once you start looking for the cucumbers there everywhere.
Speaker:Just one sec.
Speaker:Thank you.
Speaker:Are these, those like Persian cucumbers?
Speaker:Yeah.
Speaker:Okay.
Speaker:But they they're huge.
Speaker:Yeah.
Speaker:They're enormous.
Speaker:The big ones might be a little bitter once they get this big.
Speaker:Cause they just got to be too big.
Speaker:Yeah.
Speaker:Oh, you just kind twist him off, huh?
Speaker:Yeah.
Speaker:Just like sweet pinch 'em and pull pinch and pull or twist, you know?
Speaker:Yeah.
Speaker:They're pretty enormous of like as long as my forearm.
Speaker:Yeah.
Speaker:Yeah.
Speaker:yeah.
Speaker:And you've got big forearms.
Speaker:they're not burly, but they are length.
Speaker:. Do you just wanna take 'em all or are you letting some?
Speaker:No, let's leave the two, three small ones yeah.
Speaker:On there, but that one you can grab.
Speaker:Okay.
Speaker:And if there's one that you want, you can keep one.
Speaker:Uh, is that okay?
Speaker:Yeah, absolutely.
Speaker:Yeah.
Speaker:I would love to have one.
Speaker:We've got three in the refrigerator right now.
Speaker:Okay.
Speaker:So which one do you want the longest straightest one or, uh,
Speaker:yeah, I'll take the, for the one that most matches my forearm.
Speaker:There you go.
Speaker:Okay.
Speaker:That's probably an overestimation, actually.
Speaker:This thing's enormous.
Speaker:That'll be great.
Speaker:. Do you wanna pick some of the tomatoes?
Speaker:Yes.
Speaker:That's good in here.
Speaker:So these are, I looked at them and I was like, oh, they haven't ripened yet.
Speaker:But these are the yellow and orange tomatoes.
Speaker:These are the yellow and orange tomatoes.
Speaker:Yeah.
Speaker:And, and you'll know that they're ripe if you basically just tug on 'em slightly.
Speaker:Yeah.
Speaker:They'll just come right off.
Speaker:Yep.
Speaker:This one already.
Speaker:That one split.
Speaker:Yeah.
Speaker:Yeah.
Speaker:But that's fi right.
Speaker:The split is just because of the, um, inconsistency and moisture.
Speaker:Water.
Speaker:Yeah, exactly.
Speaker:In watering.
Speaker:Yeah.
Speaker:. Can I mu these?
Speaker:Go ahead.
Speaker:Okay, cool.
Speaker:Yeah, please.
Speaker:I love that green tomato smell.
Speaker:Hm.
Speaker:Oh, Yu.
Speaker:That was very good.
Speaker:There's something about the flavor that is enhanced by it.
Speaker:Having sit in the sun well, and pick being the person who picked it.
Speaker:Yeah.
Speaker:, there's something really refreshing about that.
Speaker:Right?
Speaker:Yu like the temperature of like sun warmed, tomatoes really
Speaker:enhances the flavor of the tomato.
Speaker:I think it's almost like, I don't wanna say cooked it, but it's right.
Speaker:It's just slightly warmed through.
Speaker:So the like acidity is a little more mellow.
Speaker:Yep.
Speaker:when I was growing tomatoes before, this was one of the things
Speaker:that I, the leaves get spotty.
Speaker:Is that a problem?
Speaker:Or is that just cuz they're dying.
Speaker:It might be just cuz it might be a problem.
Speaker:I don't know.
Speaker:Couldn't tell you I'm I know somebody knows, but I tend to like
Speaker:web MD my plants a little bit.
Speaker:Like I start to get obsessive like wait, is that leaf brown?
Speaker:Because it's just dying or is it brown?
Speaker:Because it's being infected by a mold and like leaf Browning is basically the.
Speaker:Symptom of every single bad thing could ever happen to a plant.
Speaker:So you just end up like stuck in this rabbit hole.
Speaker:Great.
Speaker:I have tomato plague.
Speaker:Plus there's a really, August is such an inflection point for me in
Speaker:growing things like April to June.
Speaker:I'm like, you're all gung ho.
Speaker:Yeah.
Speaker:And you're picking up every weed and you're like training things.
Speaker:And then by the time you get to August, you're like, cool.
Speaker:You're still here.
Speaker:You're not gonna be here for forever.
Speaker:Yeah.
Speaker:It's like, let's just get through this together as best
Speaker:as winter can winters coming.
Speaker:Yeah.
Speaker:Exactly.
Speaker:Or fall rather.
Speaker:Yeah.
Speaker:. . . Well, I didn't expect to end this going home with such riches.
Speaker:Well, and you can take some tomatoes too.
Speaker:Is that all right?
Speaker:How many?
Speaker:We've got like seven inside.
Speaker:Okay.
Speaker:So just grab a handful.
Speaker:I will.
Speaker:Do you want a bowl?
Speaker:Actually, I brought a little bag for all my that works.
Speaker:Oh, so you knew you're gonna my sound equipment?
Speaker:No, for my sound equipment.
Speaker:I didn't I'm like, oh, I brought a produce bag just in
Speaker:case that's you never know.
Speaker:sometimes people feel generous sometimes they don't.
Speaker:That's funny.
Speaker:. Well, thank you so much for sharing your experience and your bounty.
Speaker:You're welcome.
Speaker:. . And take one of the eggplants too.
Speaker:Is that all right?
Speaker:Yeah, for sure.
Speaker:Thank you.
Speaker:You're welcome.
Speaker:I don't know.
Speaker:Do you like eggplants?
Speaker:Mm-hmm are you still recording?
Speaker:Yes.
Speaker:Okay.
Speaker:Never mind.
Speaker:Should I put it away?
Speaker:I was gonna say something, but I don't know if you want it record it.
Speaker:Uh, I do.
Speaker:It was a little X-rated.
Speaker:is that is it about the shape of the egg point?
Speaker:A hundred percent.
Speaker:Okay.
Speaker:they're a bit Jody.
Speaker:Aren't they?
Speaker:They are, yeah, that's what I was thinking, but you know,
Speaker:I wouldn't kick it outta bed.
Speaker:Touche.
Speaker:That's fair.
Speaker:And then I can't pick those up, but if you want some more, feel free to take them.
Speaker:I'm just gonna run these inside.
Speaker:Okay.
Speaker:And, um, you know how to get out?
Speaker:Just, uh, it just gate.
Speaker:And do you want me to close it behind me?
Speaker:You'll close it by itself.
Speaker:Okay, cool.
Speaker:Thanks so much.
Speaker:Thanks a bunch.
Speaker:I really appreciate it.
Speaker:Yep.
Speaker:Anytime I'll see you later.
Speaker:Yep.
Speaker:See you later.
Speaker:. Hey,
Topher:Big thank you to my neighbor Raphael.
Topher:If you wanna see pictures from his mad scientist garden, go to our Instagram.
Topher:We are at Fresh Clippings for clippings.
Topher:I'm Tofa Burns.
Topher:Thanks for joining us on Plant Time.
Topher:I went to a dinner party recently with somebody who had a, uh, she had a tattoo
Topher:of a maiden hair Fern on her shoulder.
Topher:Oh, she did.
Topher:And I was.
Topher:So I assume you're a Portland native she's like, how did you know?
Topher:And I was like, well, I just a yes.
Topher:you have a favorite Fern it's tattooed on your shoulder.
Topher:So, you know yeah, exactly.
Topher:Yeah.
Topher:I feel like that's super common here.
Topher:Yeah.
Topher:Like people love their ferns.
Topher:Right.
Topher:I'm into it.
Topher:here we go.
Topher:Then.
Topher:Did you want some basil?
Topher:Oh yes, definitely.
Topher:Okay.
Topher:Let go grab some Clippers for us and that'll just make life easier.
