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    The Farmer Diaries

    Texas farmer learns finicky yet forgiving nature of wildflowers

    Marshall Hinsley
    Oct 12, 2014 | 6:00 am

    Each October, I plant wildflower seed near the cropland where I farm. I started planting wildflower seed on my family's property more than 30 years ago, when my father and I harvested bluebonnet seeds from the wild near Waxahachie's reservoir and planted them on our land.

    My intention was to restore the beauty of the prairie near our home. But this year, my purpose is as much about reversing the decline in populations of pollinating insects.

    Until recently, I shrugged off reports of poor pollination from my farming friends. They planted the wrong varieties or over-fertilized, I thought. Surely the pollinator situation couldn't be that bad.

    As a long-term strategy for ensuring a big harvest, adding wildflowers near the crops seems as important a task as any.

    But it is that bad, says Tom Clark, soil conservationist with the USDA's Natural Resource Conservation Service in Waxahachie.

    "Our pollinator numbers are actually going down all the time," he says. "We have loss of production on crops every year and loss of production in gardens every year because of lack of crop pollination."

    Clark's words reinforce the urgency I feel about restoring as much of my family's property with wildflowers as I can. The seed isn't cheap, and the results are far from immediate. But as a long-term strategy for ensuring a big harvest, adding wildflowers near the crops seems as important a task as any other.

    "Wildflowers provide lots of beneficial habitat for insects, especially our pollinators," Clark says. "We've got to have pollinators to pollinate cantaloupes, watermelons, cucumbers and many other crops we just can't produce without them.

    "They also provide seeds and cover for our songbirds. Their taproots break up heavy soils and add back organic matter to our soils where we may having nothing else growing."

    Clark consults with residents of Ellis County, from landowners with hundreds of acres to homeowners who'd like to plant a packet of wildflower seeds along a fence. Dallas County residents can get advice from the USDA's office in Forney; Austin has its own office too.

    Clark says that the most important thing about planting wildflowers is to ensure that the seed makes contact with the soil.

    "Choose a site that doesn't need to be mowed and that gets plenty of sun," he says. "Rake back the thatch that covers the soil, so that the seed can make good contact with the soil.

    "Wildflowers provide lots of beneficial habitat for insects, especially our pollinators," says soil conservationist Tom Clark.

    "Plant wildflower seed anytime during the fall. Don't worry about watering it, just let the rains take care of it," he adds. "The seed will germinate when the conditions are right. It may be this year or next year; the seed can last for years just waiting for the right soil moisture, temperature and light.

    "Wildflower seed is tough as nails — until it sends its taproot out," he says. "That's when it's got to be able to reach down into the soil immediately, before it dries out. If that taproot gets into moist soil and can reach down into it to become established, the wildflower plant can grow for months as a short rossette, just growing that taproot down deep until it eventually pops up in the spring with a beautiful bloom."

    After the flowers fade, the plant must be left in place to dry out until its seeds are ready to be dispersed. Don't make the mistake of mowing down the plant when the flowers fade or you'll ruin any chance of the seeds producing plants the following year.

    I plant a mix of wildflowers that produces bluebonnets in the spring, followed by Indian blanket, primrose, plains coreopsis, verbena and a long list of other flowers. I also plant a bag or two of bluebonnets, even though there are already plenty established on the property.

    There's always somewhere they can be added, and I can't get enough of their fragrance during the spring, when I'm preparing my raised bed garden for planting. The scent laps against my face, in waves in the breeze.

    Clark's office has seed; I also buy from Native American Seed, Wildseed Farms and Native Seeds/SEARCH. Shopping around, I find a larger variety of natives to plant.

    Some of the natives grow naturally on the land. I'm certain that none of the seed mixes I've planted contain boneset, but it's becoming established along my driveway. It's possible that its seed lay dormant in the soil for decades until the right conditions allowed it to germinate.

    Now this night-blooming perennial scents the air each October night with a fragrance so strong, it's as if a barrel of room air freshener has been sprayed all over the countryside. It attracts flocks of moths all night long; moths are pollinators too.

    Wildflowers require no maintenance. They grow in poor, rocky soil or deep, loose fertile soil; it makes no difference. Watering them can set them up for failure, so better to let the rain take care of them. There's nothing that needs to be done to the soil to keep them healthy.

    I only mow the area I've established with wildflowers once a year, in late fall. This allows all the spring, summer and fall blooming flowers to go to seed, thus increasing their spread the following year.

    The farmland my parents bought in the '70s was a cotton field when the house was built, with every sign of life scraped off. Now, 40 years later, it's filled with native wildflowers that keep our pollinator populations stable for now. Each year, I add a little more wildflowers to the mix though, just to be safe.

    Wildflowers must be spared the mower and allowed to dry out if they're to go to seed.

    Photo by Marshall Hinsley
    Wildflowers must be spared the mower and allowed to dry out if they're to go to seed.
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    Pizza News

    Pizza by the slice restaurants are cropping up across Dallas

    Teresa Gubbins
    Mar 12, 2026 | 1:10 pm
    Slice pizza Poco Fiasco
    Poco Fiasco
    Poco Fiasco slice of pizza with cocktails

    Pizza by the slice is a revered tradition in New York and other intensely urban neighborhoods, but in spread-out Dallas-Fort Worth, it was never much of a thing — until recently.

    However, we are currently enjoying a pizza-by-the-slice trend, propelled by the arrival of two high-profile by-the-slice purveyors — Prince St. Pizza and Slice House by Tony Gemignani — who've both opened locations in the DFW area.

    Their presence among us has brought an awareness of the tradition of the slice (an awareness that has helped create a receptive audience for events like the recent slice pop-up by Dave’s Pizza Oven).

    Other factors helping the slice rise: the "permissible indulgence" trend where you go for something decadent but in a smaller portion, and the legacy of the food truck where you're just there to grab a bite.

    There's also the shift in pricing on pizza: Where DFW previously viewed pizza as a cheap item from a chain, diners now are more accepting of pizza as an artisanal product with a higher price. A slice lets them dabble without having to foot the $20-and-up price a whole pie commands.

    Here's a list of places doing pizza by the slice in DFW, whether it's the authentic street-food-style nosh or else as a lunch option with maybe a salad and drink on the side.

    Motor City Pizza
    Hip pizzeria in Lewisville serves breakfast pizzas by the slice on weekends only — every Saturday and Sunday morning. Their Detroit-style pizza deep-dish crust can handle meats, eggs, and sauces without flopping. The Florentine Benedict pizza with bacon, spinach, mushroom, tomato, cheese, eggs, and Hollandaise is the most popular. Other options include Western omelet pizza, smothered sausage lovers pizza, eggs Benedict pizza, and bacon dream pizza, for $8 to $12 per slice. (They also offer the same pizzas whole.)

    Poco Fiasco
    Harwood District restaurant does it authentic New York-style with a pizza window where you can buy the slice from a generous menu of 11 varieties including not just pepperoni or cheese, but also spinach-artichoke, Italian sausage, or chicken bacon ranch, and at a killer price: $4 per slice. They also have offer The Poco Fiasco Lunch Special, Monday-Friday from 11 am-3 pm with choice of any slice, half salad, and fountain drink for $9.

    Prince St. Pizza
    New York pizza concept known for Sicilian-style square pies opened its first restaurant in Texas at 2820 N. Henderson Ave., in the space previously occupied by the original location of Fireside Pies. Prince St. was founded in 2012 by brothers Frank and Dominic Morano, using family recipes for their Sicilian squares as well as Neapolitan-style pizza. (Sicilian-style pizza is a homey take on pizza, served as a square or rectangle, with a thick focaccia-like crust, light and fluffy on top and crisp on the bottom.) The pizzas are nearly all available by the slice, as well as a whole pie, at about $6 to $7 per slice. But these are big slices. Prince St. also adheres to the New York tradition of late-night hours: until 11 pm on weekdays and 3 am on Friday-Saturday.

    Serious Pizza
    Dallas-based chain came to embrace the slice not because it was trying to emulate New York but because its pizzas are big, big, big. That includes big whole pies as well as some seriously massive slices of pizza — so large that they’re advertised as a “huge slice” on the menu for $5.75, and can serve as a meal for most, doctored up with toppings such as shaved ribeye, chicken, Impossible sausage, spinach, bell pepper, and more. Their slice is a regular part of the menu at both locations in Dallas' Deep Ellum and Fort Worth.

    Slice House by Tony Gemignani
    Fast-casual pizza brand by world-famous pizzaiolo Tony Gemignani opened its first Texas location in Frisco at 5995 Preston Rd. #102, in a storefront that was once a grilled cheese place. The restaurant offers four styles of pizza: New York, Sicilian, Grandma, and Detroit style, always available by the slice or whole. The benefit here is the ability to mix-and-match — you can get a slice of each and compare, and then take a whole pie of your favorite home.

    Ozzi's
    Ultra-buzzy new pizzeria is located way out on the southwest side of Fort Worth — hardly an urban area — but its inspiration, as well as its level of quality, comes from the streets of New York. That's where chef-founder Asdren "Ozzi" Azemi became immersed in pizzeria culture while working for more than a decade at restaurants across New York. After moving back to his hometown of Fort Worth, he opened Ozzi's where he's doing amazing things with pizza dough and crust, well worth a pilgrimage for any pizza aficionado. The pizza's available whole as well as by the slice ($4.25-$5.75), in varieties such as pepperoni or sausage and pepper. You can go ahead and get a slice — but odds are high that you're going to end up with a whole pie, too.

    Yonx Pizza Bar & Co.
    Indie mini-chain is bringing that NYC vibe to the area north of Dallas with locations in Wylie and McKinney. Yonx does New York-style thin-crust pizza in a standard 14-inch, a massive 24-inch "Kong" size, and by the slice, which can be ordered as a lunch with a Caesar salad for $10. Varieties include pepperoni and slightly gourmet options with New York-inspired names, such as Balsamic on Bleeker St., with garlic sauce, mushrooms, shaved ribeye, mozzarella cheese, arugula, and balsamic drizzle; Bronx Bomb, with Sicilian marinara, mozzarella, meatballs, mushrooms, and ricotta cheese.

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