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    The Farmer Diaries

    Texas farmer masters cuttings as creative alternative to seeds

    Marshall Hinsley
    Nov 23, 2014 | 6:00 am

    Still a novice at growing things, I feel that any new skill I learn is a huge step forward. Most recently added to my bag of tricks is the ability to do root cuttings, which allows me to propagate plants not from seed but from other plants.

    In cuttings, you take a twig from an established plant and insert it into a growing medium. If all goes well, it form roots and leaves and becomes a new, independent plant.

    I'd tried to root cuttings when I was a child but always failed. But after my wife and I took a one-evening community course on plant propagation taught by a botanist, the process became clear. I learned that you take a cutting of the stem from the most recent year's growth — distinct from older growth because it's still soft and bendable, and it has some green left in the outer skin.

    Take a twig from an established plant and insert it into a growing medium. If all goes well, it form roots and leaves and becomes a new, independent plant.

    Cut a section of a stem just below a so-called node, the place on a stem where it looks like a branch or a leaf is trying to bud out. A node is usually a thicker spot on the stem and has a concentration of literal stem cells that can become a leafy branch or roots.

    About three to four inches up from that node, cut the stem again, this time so that this top tip includes a node just below the cut. You should end up with a twig about the length and roundness of a golf pencil, maybe a little longer, with a node at the bottom and a node at the top. It's important to keep track of which tip was closest to the roots because that's the tip that needs to be designated as the bottom of the cutting.

    I trim my cuttings so that there's a leaf or two left on each one, in the upper fourth of the twig. The lower three-fourths of the cutting I dip into a container of rooting hormone powder, then immediately insert the powder-coated portion of the cutting into a small, 4-inch pot filled with moist vermiculite. All that pops up out of the top of the pot of vermiculite is a short portion of the cutting; the majority gets buried.

    The new cutting is prone to drying out, so placing a sheet of plastic wrap loosely over it will retain moisture lost from the vermiculite and create a high humidity dome for the cutting. Kept in a warm spot with only filtered sunlight, not full sun, the cutting should show signs of life in a month or two by unfurling a new leaf.

    The chances of the cutting staying alive are dismal. It may produce a little new growth, but something is very likely to go wrong: the vermiculite gets too dry, fungus attacks or the cutting just fails to thrive. Perhaps the greatest secret I learned from the class is that you should root a lot of cuttings.

    You're up against the odds for winning, so you must place your bet on dozens and dozens of cuttings to see just one take hold. Or at least I do because I'm new to this.

    Kept in a warm spot with only filtered sunlight, a cutting should show signs of life in a month or two by unfurling a new leaf.

    So last fall, when I seized the optimal time of year to start cuttings, I prepared 24. By the spring of this year, about seven looked like they took hold. By the end of summer, only one remained. But that one flourished and even flowered by August with a beautiful red bloom disproportionately large on such a tiny base.

    By October, it bloomed again. I can now plant it out in the ground, or pot it up and give it a head start before I put it out into the elements.

    Now that I've finally had success with rooting cuttings, I may never have to buy a potted landscaping plant again. I'll just root my own. What's more, I can root trees and shrubs that garden centers will never touch, such as cottonwood trees — the ones that produce the light and airy cottony seed structures that float gracefully down like snowflakes from branches towering high up in the sky, rather than the cottonless varieties.

    Save a rose
    Best of all, having acquired this new skill means I might be able to save a forgotten rose bush I've had my eye on for almost 35 years now.

    Along an abandoned rural road, about a mile from where I live south of Waxahachie, there's a forgotten homesite I found when I was a kid, back in the '70s. No house remains there; I've never seen it as it was gone long before.

    I found it one day as was riding my bike down the road and spotted irises growing along the ditch bank. So showy and un-Texas were they that I knew they had to have been planted by someone. I took in the pretty sight of the huge, soft, white blooms, each about the size of a crumpled facial tissue billowing in the wind, and then came across a scraggy rosebush.

    I concluded that I was in someone's forgotten yard. Nearby bricks forming the foundation of what looked like a fireplace confirmed my suspicions.

    Now that I've finally had success with rooting cuttings, I may never have to buy a potted landscaping plant again.

    Something about the living remnants of someone's life, by then long over, gave me a sense of curiosity tinged with sadness. Who knows how many people lived in that home, or how long ago — maybe more than a century ago, because it had disappeared long before my parents bought land nearby.

    I wondered if a woman planted the irises and if the husband planted the rose bush. They were planted from a desire to create beauty, and then a generation or two later, these living historical markers remained alive and were still creating beauty.

    In my early teens, I dug up a few dozen of the irises and transplanted them in front of my home. They were easy to relocate and have bloomed each year in their new spot for three decades now.

    But how to transplant the rosebush has always eluded me. From time to time I've visited it and thought about ways to continue its legacy before the land is sold and someone wipes it off the earth to make way for something new. But not until the plant propagation class, and my first success with rooting a cutting, did I think I stood a chance of rescuing the rose.

    On a gloomy day in early November, I returned to the site. It had been about 15 years since I'd seen the bush, even though it's just a mile or so away. The new tenants of the land run cattle on it, and they had built brush piles in the area of the homesite.

    I searched the land for more than an hour trying to find the rosebush. Crisscrossing the weedy ground, I saw that the irises were still going strong. I came across a used motor oil collection container that some miscreant had dumped on the property in the '90s. I thought the rosebush was near it, but when I found no thorny bush, I began to conclude that it had succumbed to the drought of 2011, which killed many trees throughout the state and set the ones that survived up for future failure, hence why thunderstorms seem to be toppling more trees now than ever before.

    As the sun set and the clouds darkened, in the light that remained I found the rosebush. It had hung onto life, persisting all these years in isolation with no one to see its yellow blooms. But only just barely had it survived. It had always been scraggly, but now it was a single branch with a few scrawny stems. Perhaps it had died back to the roots a few times.

    My newfound skill of plant propagation comes in what could be the last season of this rosebush's life. If I can apply what I've learned and cultivate new plants from it, the intention to cultivate beauty that its initial planter had so long ago will be renewed.

    A rose cutting blooms after being successfully rooted.

    Photo by Marshall Hinsley
    A rose cutting blooms after being successfully rooted.
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    News you can eat

    Catch up with the new openings in this Dallas restaurant news

    Teresa Gubbins
    May 15, 2026 | 6:06 pm
    Stillwell's
    Stillwell's
    New dishes at Stillwell's Steakhouse at the Hotel Swexan

    This latest roundup of dining news around Dallas is a powerhouse, with some big openings, a closing, a re-opening, a relocation, and a coming-soon. There's also an array of new menus to check out, restaurants to visit, new dishes to try.

    Here's what's happening in Dallas restaurant news:

    Salt and Straw, the cult ice cream brand from Portland, Oregon, has opened its first location in Dallas at 2323 Henderson Ave. #107, in the same shopping center as Gemma restaurant, where it's scooping its trademark hyper-creative, often unexpected flavors. Cousins Kim and Tyler Malek founded S&S in 2011 as a pushcart and the concept has since grown to 59 locations with a huge presence in California and an expansion to the East Coast — from New England and New York to Florida. Flavors rotate with the season such as Jasmine Milk Tea Almond Stracciatella, Strawberry Tres Leches, Rhubarb Crumble with Toasted Anise, Saffron Milk with Wildflower Honey, and Coffee Chamomile Sherbet.

    Maman, the French cafe chain from New York bringing its ritzy fare to Dallas, has opened a location in Lakewood at 6465 E. Mockingbird Ln. in Hillside Village, its second in the DFW area, following the original at the Plaza at Preston Center where it debuted in November 2025. They're open during daylight hours with espresso, tea, and pastries such as croissants, kouign maman, Bundt cakes, tea cakes, and cookies.

    Sourdough & Co., a fast-casual chain based in Las Vegas known for sandwiches served on San Francisco-style sourdough bread baked in-house, is opening its first Dallas-area location in Frisco at 3311 Preston Rd. #2 in The Centre at Preston Ridge, taking over a space that's been home to a cookie company and a cookie dough company. They serve deli-style sandwiches such as the Italian with salami, pepperoni, mozzarella, balsamic, and olive oil, which can be ordered in a 4-inch size, 6-inch, or 8-inch, with price ranging from $10 to $14. They also do soups such as clam chowder served in a bread bowl. Originally founded in California under the name World of Sourdough, they went through a name change in 2024. The estimated opening date for Frisco is fall 2026.

    Cosmic Cafe, the '90s vegetarian haunt, reopened at the beginning of May, after an unprecedented five-year closure. Bringing it back is Deepak Chalise, who cooked at the cafe in the '90s, and who is serving classics such as the Cosmic Stir-Fry of veggies and tofu in yogurt ginger sauce; and their famed Buddha's Delight with curried vegetables, samosa, dahl, rice, pappadam, and naan. In true Cosmic Cafe fashion, it's a bargain with everything priced under $15.

    Bam's Vegan, a vegan restaurant known for its vegan comfort food such as pulled "pork" and mac & cheese, has closed its Dallas location at 1499 Regal Row. Owner Brandon "Bam" Waller said that he wants to focus more on family, faith, and creativity. "I’ve been in the restaurant business for 9 years now, and I will tell you it’s one of the TOUGHEST businesses to operate in for multiple reasons" but that he was grateful. He’ll still do pop-ups around the city from time to time but hopes to segue to special invite-only events and preorders.

    K-Cup Kitchen, a mom-and-pop restaurant that specializes in Korean street food, has relocated to 232 Town Pl., Fairview, taking over a space that was once a Twisted Root. K-Cup started out at Revolving Kitchen, the shared kitchen concept, where owners Sandra and Michael Oh earned a following for their Korean comfort food served in bowls, including dishes like bulgogi, spicy pork, mandu dumplings, and rice bowls. The K stands for Korean, and the Cup refers to their signature "cup-bops" — rice bowls topped with meat like bulgogi or spicy pork, veggies, and sauce.

    Spice bag Irish spice bag with chicken, French fries, peppers, onionsYouTube

    The Crafty Irishman Public House, the beloved Irish pub in downtown Dallas, has a unique new menu item that brings a true taste of Ireland: the Irish Spice Bag. This hugely popular Irish street food features a meal in a paper bag: fried chicken with sautéed peppers & onions, French fries, and a curry-style sauce. Owner Alan Kearney says they wanted to bring an authentic piece of Irish food culture that's unlike anything else. The Irish Spice Bags are $16 and are also available at the Crafty Irishman in Victory Park, as well as The Playwright Pub at One Arts Plaza, Patrick Kennedy's Irish Pub at One Main Place in downtown Dallas, Cannon's Corner Irish Pub in Oak Cliff, and Henry McCarty Irish Pub in Fort Worth (which has a reel showing how to eat it).

    Electric Shuffle, the high-tech shuffleboard bar from London that opened in Deep Ellum in 2021, has a new fixe-prix weekend brunch for $50 which includes a bottle of bubbly, 90 minutes of shuffleboard play, and a menu with new dishes such as maple-glazed doughnuts, silver-dollar pancakes, avocado deviled eggs, and farmer’s salad with spring mix, apples, strawberries, and balsamic dressing — joining favorites like candied bacon, breakfast quesadillas, maple bacon boneless wings, truffle parmesan fries, and margherita pizza. New beverages include iced coffee with cold brew; breakfast cereal espresso martini with vanilla-infused vodka, espresso, coffee liqueur, and cereal milk; and spicy paloma with jalapeño tequila, grapefruit, and lime.

    Centrale Italia, the Italian restaurant at Preston Hollow Village, has added new dishes including chicken parm, roasted beet and burrata salad, and rock shrimp scampi toast with Calabrian chili butter.

    Hendy’s on Henderson, the restaurant-bar at 2401 Henderson Ave. has a new menu for spring with shareables, sandwiches, seafood, and customizable bowls devised by chef Peja Krstic and executive chef Fares Hussein, including crispy agnolotti, lobster roll, club sandwich, prosciutto Caprese sandwich, branzino, and poke bowls.

    Stillwell’s Steakhouse at Hotel Swexan is rolling out “Dining Like the Duttons,” a limited-time tasting menu inspired by Paramount’s upcoming Yellowstone spin-off, Dutton Ranch. The exclusive dining experience arrives as scenes filmed at Stillwell’s and Hotel Swexan are set to appear in episodes three and four. It'll be available May 15-June 21 for $115 and includes deviled egg; skillet cornbread with cheddar and honey butter; chili with HWD beef, chilis, corn nuts, and Mornay; 6-oz filet with potatoes, spring onion, and bone marrow bordelaise; brick chicken with ’nduja, hominy, corn; and Texas sheet cake with candied pecans and bourbon caramel.

    Radici Farmers Branch has a new dinner menu with items like Wagyu Denver steak with Italian salsa verde, pork ribs with Sicilian potato salad, and chicken sausage pasta with cassarecce, charred broccoli, and pistachio pesto.

    North Italia has debuted a new seasonal menu featuring kale & goat cheese salad, steak panzanella, a seasonal chef’s board, house focaccia, and Heirloom tomato burrata. Seasonal cocktails include the Donatella and Don Giorgio.

    Dock Local has a new grouper sandwich, featuring battered, grilled, or blackened grouper topped with spring mix, tomato, pickles, and lemon dill pickle tartar sauce, served on a toasted bun.

    Eatzi’s Market & Bakery is bringing back spicy pork wings: tender, bone-in pork wings tossed in a spicy sweet chili sauce, hot and ready from the Grill every Thursday.

    Dee’s Table at The Star in Frisco has added one of the hottest cocktail trends to the menu: Soft-Serve Margaritas in three seasonal flavors for $15 each: pineapple, strawberry, and pineapple-strawberry swirl.

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