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    The Farmer Diaries

    North Texas farmer reveals furry secret to sudden squash success

    Marshall Hinsley
    Jul 21, 2013 | 6:00 am

    Loud cries broke the peace of an evening as the sun was setting in early July. When the cries began, I had been carrying buckets of water to some native plum trees I planted this year in a field of tall grass near the debris of an old, dilapidated barn.

    The cries were short, raspy and constant; somewhere around me, an animal was in trouble. My first thought was that one of my cats had caught a small animal. But when I looked around, I found them all in my yard, waiting out the heat of the day by lying in whatever cool, moist spot they could find on the ground.

    The sky was getting darker, so I ran to my house to get a flashlight and returned to the barn. Minutes had passed, but the cries were just as intense. I followed the sound into an area shaded by trees where the barn once stood and searched the ground with the narrow beam of my flashlight. Finally, I spotted what was making all the ruckus: a baby skunk about the size of a kitten.

    Because of my reluctance to take aggressive measures against squash bugs, my squash crops have been some of my poorest producers in the last three years.

    About 10 feet away, I watched the little one as he cried and paced back and forth on an old sheet of plywood that had once stood as part of the barn's wall. I couldn’t see what was wrong with him; he looked uninjured. I concluded that he had somehow become orphaned and was now starting to suffer from hunger. I approached him in order to get a better idea of his condition.

    By the time I eased through the tall weeds and came within three feet of him, something rustled under the wood beneath the baby. It was a mother skunk, clumsily emerging from under the debris. I turned and sprinted away. I've stumbled near baby skunks before; I've witnessed the fury of a mother's love, when the mother skunk stomps her feet in warning, then tries to chase the aggressor, risking her life to defend her babies.

    When I looked back, I saw that she had already dived back down into the debris and hidden. She seemed to have only popped up long enough to say, "Come back under here, baby; it's getting dangerous out there." Because immediately the baby skunk's cries turned into simpering, and he followed his mother back to safety under the collapsed wall.

    The experience reminded me of the handful of times I've found a young child crying alone in the aisle of a grocery store, separated from his mother by a row of shelves. Once reunited, the crying stops, and everything is back to normal.

    In this instance, though, I suspect that the mother was letting her baby gain a little independence and was not alarmed by the cries until I came too close. I enjoyed witnessing the skunks; I always enjoy seeing wildlife do whatever wildlife does.

    Squashing the squash bugs
    One of the treats of summer is the abundance of fresh squash and zucchini picked the day it's to be eaten. But for several years, I've had no luck in growing them. I’ve only had the chance to pick enough for a meal or two before the plants die suddenly in a day, no matter what I do to help them along: fertilizing them, keeping their soil moist, occasionally spraying for bugs — nothing has helped.

    This year turned out to be a great one for squash. But the only difference in my care for the plants was that I had done little to control the squash bugs — there weren't any to be found.

    I believe that squash bugs are to blame. Squash bugs are small, dark gray insects that grow about as wide as a nickel and have a triangular shape at both ends of their hard bodies. Their nymphs are light gray and soft, clustering together at the base of squash plants and spending their days sucking the juices from the stems. If enough of them feed on a plant, the plant dies, often in a day, drained of its nutrients.

    Controlling squash bugs is a continuous chore, as they reproduce prolifically. The first step in organic control methods is to handpick the eggs and bugs off the plant. The ones that get away can be killed with one of several organic pesticides on the market, products containing spinosad or pyrethrins. But these insecticides kill bees too. So I avoid using them on flowering crops.

    Because of my reluctance to take aggressive measures against squash bugs, my squash crops have been some of my poorest producers in the last three years — so much so that I've considered giving up on them and using the space for better bets.

    When I spent hours last winter poring over seed catalogs from Baker Creek Heirloom Seeds, Botanical Interests, Native Seeds/SEARCH and Texas’ own Wilhite Seed, I became motivated to try squash again this year. In fact, I ordered more varieties than ever before, determined to make them work somehow.

    In the spring, I planted the old standbys of yellow and crookneck squash and zucchini. I also tried round zucchini, scallop squash and cocozelle; if this was my last attempt at squash, I was at least going to put some effort into it.

    By June, I harvested such an abundance of squash that my refrigerator was packed full of it. This year turned out to be a good one for growing cucurbits, but why remained a mystery. I prepared the soil as I always have, planted the seeds when I usually do, watered the young plants in the same routine as before.

    The only difference in my care for the squash plants was that I had not done much of anything to control the squash bugs — there weren't any to be found.

    The squash bugs were nowhere to be found because a skunk was eating them, every night. Unknowingly, we were working together and tending each other's crops.

    Furry friend in the garden
    In mid-July, the sun had just set, and a moonless night was falling fast when I was watering the last of my crops. As I worked my way around from one raised bed to another, I kept hearing what sounded like a plastic grocery bag flapping around in the wind. The noise provoked my curiosity.

    The breeze that night was barely noticeable, yet the bag sounded like it was caught in the wind of a thunderstorm. Then it stopped. A few seconds later, it started again. A few seconds later, it stopped. This rustling followed by silence happened again and again. Finally, I could stand the curiosity no longer and had to to see just what that noise could be.

    I followed the sound into a row of squash plants. With barely enough light to see, I spotted the unmistakable black-and-white markings of a skunk. The little creature was darting through the dry leaves from one plant to another, toward the center where each plant meets the ground and sends down roots — the place where squash bugs congregate.

    My chest heaved as I tried to restrain my laughter, and my eyes teared up a little. I felt awed, humored and happy all at the same time — it was an epiphany. My sight of the baby skunk and his mother, all the close encounters I’ve had with skunks this year near my garden, and my unprecedented success with squash — they were all connected.

    The squash bugs were nowhere to be found because this skunk was eating them, every night. The skunk walked around the plants with familiarity, knowing just what to expect at the base of each plant, because this was the skunk's routine, just like mine was to water the plants each evening. Unknowingly, we were working together and tending each other's crops.

    Quickly, I got my camera. Knowing I'd only have one chance to get a photo, I set the camera on automatic — poor picture quality but sharp and bright. I snapped a shot; as I thought, the flash scared the bushy black-and-white creature off running toward the dilapidated barn where I had heard the cries earlier in the month. I felt certain that this skunk was the mother I had seen before, or at least a relative.

    A little saddened that I had frightened the skunk, I was still very happy with my chance encounter. I was also glad I hadn't undertaken any serious measures to control the squash bugs this year or in the past, because my new skunk friend had been feeding on them. Perhaps it has taken a few seasons for the skunk population to catch up with the infestation in my garden.

    If not for my lack of success in growing squash sustainably in the last few years and the patience I was forced to exercise, I’d have missed out on the enjoyment of witnessing wildlife doing what wildlife does, and I’d have eliminated one of the surest pest control measures I could have hoped for.

    A skunk visiting squash plants in search of insects in a Texas garden plot.

      
    Photo by Marshall Hinsley
    A skunk visiting squash plants in search of insects in a Texas garden plot.
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    Where to eat

    Where to eat in Dallas right now: 10 new restaurants to try in May

    Raven Jordan
    May 8, 2025 | 4:15 pm
    Palma now open in Deep Ellum.
    Palma
    Palma now open in Deep Ellum.

    This month's installment of Where to Eat, CultureMap Dallas' column of new eats and must-try bites, is all about spring openings. There's a good mix of cuisines in this list, from burgers to Asian fusion to Hawaiian — many choices ahead.

    Here's where to eat in Dallas this month:

    Blues Burger
    An old burger from Love Field has returned with a new location in Forney. The burger concept from couple Howard and Catharine Baldwin serves up Angus beef patties topped with homemade sauces and spreads, plus beef tallow fries. In addition to over-the-top burgers like the Double Wide - fried beef bologna, bacon, cheddar, fried egg - they also offer vegetarian patty options, fried pies, and gluten-free baked buns from Local Oven.

    Burger Schmurger
    Smash burger restaurant that started as a pop-up finally has a brick-and-mortar in East Dallas. Leading the concept is owner Dave Culwell and This & That Hospitality duo Brandon Hays and Phil Schanbaum. Burgers are smashed all around until flat with crispy edges and crowned with American cheese, grilled onions, and other toppings of choice. They also offer special items such as Culwell's take on a patty melt, featuring double smash patties.

    Domodomo
    Sushi omakase restaurant from New York has made its Texas debut at The Quad in Uptown Dallas. The experience, led by chef Brian Kim, features seven courses such as seasonal bluefin tuna brioche, American Wagyu yukhoe, and Granny Smith yuzu shiso popsicle for dessert. They serve a mix of both hot and cold dishes. Dinner starts at $135 per person.

    III Forks Steakhouse Addison
    Steakhouse recently opened a new flagship location close to where it first started on Dallas Parkway back in 1998. The new space features two dining rooms and serves elevated dishes such as Snake River Farms American Wagyu and A5 Miyazaki Gyu Japanese Wagyu, paired with diver scallops with bacon jam, chicken fried lobster, and prime double-cut pork chops. Inside the dining room are antique gold light fixtures, custom-designed wallpaper, and a second, private Art Deco-style dining room with lighting and art.

    Gas Monkey Ice House
    Car garage-themed restaurant is now open at Grandscape in The Colony. The concept comes from automotive icon and DFW native Richard Rawlings, star of Discovery Channel’s Fast N’ Loud. Rawlings partnered with Reach Hospitality on the restaurant, which has ample TVs for entertainment and VIP spaces for private events. The menu features a selection of pizza, burgers, and wings. Stand-out items include The Gorilla pizza, made with San Marzano tomato sauce, pepperoni, Texas taco meat, bacon, mozzarella, ricotta, and spicy honey; Smash’d Burger featuring double smash’d patties; and Flying Monkey Wings, bone-In chicken wings with choice of sauce.

    Nouveau Noir
    Southern restaurant with a Cajun flair from Atlanta opened in Addison on April 26. The concept comes from restaurateur Ebony Austin; this is the third location to open outside of Georgia. The menu offers brunch, lunch, and dinner options such as chicken wings coated in a honey sauce, fried lobster tails, steak & eggs, and pineapple rum French toast. They also have seafood dishes such as BBQ salmon and seafood and grits with chargrilled shrimp, salmon, and crab meat. They're open for lunch and dinner daily, except Monday, and serve Sunday brunch.

    Palma
    Tex-Asian fusion restaurant opened May 5 in Deep Ellum. The concept is one of the two new restaurants from Flagship Restaurant Group to open in the neighborhood, joining neon restaurant-bar Ghost Donkey. There are intriguing dishes such as sushi nachos, Nam Nam noodle salad with lo mein noodles, and banh mi cheesesteak. They also do weekend brunch with barbacoa hash, breakfast tacos, and kimchi fried rice omelets.

    Pine Isle
    Hawaiian-inspired restaurant in East Dallas is now open on Fitzhugh Avenue in a former Tom N Toms coffee space. The eatery is from restaurateur Kevin Singharaj, whose family owns the Zaap Kitchen chain. There are Hawaiian plate lunches with rice and two sides and a protein, such as Kalua pork or chicken katsu. The menu also features spam musubi, pork lumpia spring rolls, and marinated tuna poke in a bowl or as nachos.

    Pizza Ella
    Pizza shop with a Middle Eastern flair recently opened in Richardson. It comes from couple Yehuda and Lital Alila, owners of a steakhouse called Meat Point in the same shopping center, which they opened in 2013. Pizza Ella offers kosher pizzas, and most are vegetarian-friendly. Options include 12- and 24-inch White Pizza with alfredo sauce, mozzarella, zucchini, sweet potato, eggplant, and caramelized onion; and Tunisian Pizza, a cheeseless pizza with harissa, tomato sauce, tuna, olives, bell pepper, and preserved lemon. They also serve salads, pastas, and a few breakfast items.

    Radici
    Italian pasta and grill restaurant recently debuted a second location at EpicCentral in Grand Prairie, following the success of the first in Farmers Branch in 2024. Celebrity chef Tiffany Derry owns the restaurant alongside business partner Tom Foley. Derry lends her early experience making Italian food to dishes such as Bolognese, featuring Mafaldini pasta, 6-hour braised beef, veal, and pork; and Lasagna Bianca, with white Bolognese, sage, spinach pasta, Parmigiano Reggiano, and nutmeg. They also have weekend brunch.

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