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    The Farmer Diaries

    Texas farmer takes steps to prepare for Arctic blast

    Marshall Hinsley
    Nov 9, 2014 | 6:00 am

    The forecast of a potential Arctic blast headed for North Texas this week calls for a decision: let frost take its course, or cover warm-season crops in hopes of extending their yields for another month.

    Temperatures are predicted to stay a degree or two above freezing, but the judicious farmer knows to prepare for colder nights than the forecast, especially in areas outside the city. Even if the ambient air temperature doesn't plunge to 32 degrees Fahrenheit, crops can still die. Fast evaporating moisture on a plant's leaves can create ice crystals out of the dew, which is all that frost is.

    But as long as the low temperatures come in quick spells and not hours of below-freezing conditions, a frost blanket can keep plants alive and extend a harvest into December.

    As long as the low temperatures come in quick spells and not hours of below-freezing conditions, a frost blanket can keep plants alive and extend a harvest into December.

    Frost blankets are designed to keep ambient temperatures around plants higher than the temperature outside the blanket, as long as they also cover the ground beneath the plant, thereby trapping the heat it emits. Most blankets specify their rated protection — either 4 degrees or 8 degrees of heat-trapping ability.

    In recent years, I've succeeded in keeping tomatoes going as late as Christmas Eve by covering the bushes as the sun sets each day and uncovering them first thing in the morning. I've also made frames with a wooden base and arches made of PVC pipe for keeping the frost blanket in place and off plants. The result looked like covered wagons from a TV Western lined up in my raised bed garden.

    This year, I have simpler plans. A lackluster growing season left me with only a couple of tomato and pepper plants to cover; pulling out PVC pipe frames and buying the hard-to-find, 10-foot-wide frost blanket rolls they need isn't worth the effort.

    Instead, I'll use cheaper 6-foot-wide frost blanket rolls and two 5-gallon buckets for each bed I wish to protect.

    In a 4-by-8-foot raised bed, I'll place the buckets about 6 feet apart, in the middle of the bed. These make columns that keep the frost blanket off the plants, for the most part. Then I'll cut a blanket from the roll, measuring 6 feet by 9 feet. Placed over the buckets, a blanket this size covers the whole bed and leaves plenty of excess around the sides that can be tucked into the raised bed frame and held in place by bricks, wood scraps or heavy rocks.

    This method also allows me to fill the buckets with water, which gives off heat all through the night and adds more heat to save the plants I tuck in.

    For larger plants that have overgrown their beds, I'll unroll as much blanket as needed to drape over them, weighting the edges of the blanket down with stepping stones. When it takes more than one pass of the roll, I overlap the seams by a few inches, like shingles on a roof.

    I also make sure that the bottom layer at a seam is south of the layer that sits on top of it, so when a north wind blows, it doesn't open up the seam. Covering a large outgrowth of plants is much easier with a 10-foot-wide roll of blanket, if you can find one.

    For very large plants, I will start unwinding a roll at the base of the plant and spiral upward around it until I reach its top, rolling the plant up like a mummy in a covering of linen. Several spring clamps here and there will keep the covering intact.

    Cool season crops will not need any protection, not even to be safe. My spinach, Swiss chard, turnip greens, collard greens and carrots will make it just fine in the open air. But peppers, tomatoes, eggplants, squash and cucumbers will need to be shielded with frost blankets.

    I'll move few of my container-grown plants inside a garage or a shed each night and move them back outdoors each morning. I see no reason to waste a blanket or risk losing them if they're easy to move indoors.

    Altogether, I think I'll only cover only four or five beds this year, not the dozen or more as in past years. Too few of my plants are worth saving, and I've begun to experiment with greenhouse growing in a more serious way than my tests last year, so I'm not too distressed about my crops outdoors meeting their end.

    Frost blankets are sold at home improvement stores and garden centers for just under $20 for a 6-by-25-foot roll. I've learned the hard way that the worst time to buy frost blankets is the day before cold weather is predicted to occur. It's a good idea to buy a few rolls well in advance.

    Frost blanket frames made of wood and PVC pipe proved to be no better than a simple set-up for protecting garden plants.

      
    Photo by Marshall Hinsley
    Frost blanket frames made of wood and PVC pipe proved to be no better than a simple set-up for protecting garden plants.
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    news/restaurants-bars

    Opening News

    Toyota Music Factory in Irving officially unveils 3 new restaurants

    Teresa Gubbins
    Jun 2, 2025 | 6:43 pm
    Jaxon
    Photo courtesy of JAXON Texas Kitchen & Beer Garden
    The party is over at Jaxon.

    A trio of new restaurants have debuted at Toyota Music Factory in Irving, one of which is a familiar name: The live music and entertainment venue is now home to Jaxon Texas Kitchen, Shoals Smokehouse, and Pistil Cocktail Lounge, which have opened under the management of Hospitality Alliance, the restaurant group led by CEO Kevin Lillis (AT&T Discovery District, One Victory Park).

    Toyota Music Factory opened in 2017, then underwent a renovation in 2024 that included upgrades to the outdoor stage, plaza, and storefronts of several tenant spaces. The renovation was completed in January 2025.

    “We’re proud to be part of this iconic space and this vibrant community,” Lillis says in a statement. “There is nothing more enjoyable than hanging out with friends and family, listening to good music, having cold drinks, and eating great food, and we’re fortunate to be able to do that every day.”

    These three new restaurants and bars were each designed by The Ferro Collective, and are all overseen by Chef Andrew Dilda, the acclaimed chef whose resume includes Reata and Lonesome Dove Western Bistro. The restaurants cover a variety of dining options: Southern classics at Jaxon, barbecue at Shoals Smokehouse, and craft cocktails at Pistil.

    Jaxon Texas Kitchen 340 W Las Colinas Blvd. #110
    Jaxon Texas Kitchen, which originally opened at the AT&T Discovery District and which was nominated for a CultureMap Tastemaker Award for Best New Restaurant in 2021, returns to DFW in a 10,000-square-foot, two-story destination for Southern hospitality. Open for lunch and dinner daily, the menu includes signature dishes plus elevated Southern dishes crafted by chef Dilda, with an honest and authentic approach to classic Texas dishes, emphasizing substance over style.

    The menu includes fried green tomatoes, chicken-fried steak, a burger, shrimp & grits, and brick chicken.

    Decor features a welcoming indoor/outdoor environment that incorporates Texas-inspired elements. Design highlights include a custom-built mixed media collage of Texas-born movie stars, antler-adorned beer taps, cactus terrariums at the entrnace, and earth-toned banquette seating.

    Shoals Smokehouse 340 W Las Colinas Blvd. #120
    Inspired by Muscle Shoals, the famed recording studio in Alabama, Shoals combines Texas barbecue, fried chicken, and the sounds of rock and blues for an atmosphere where food and music blend seamlessly.

    The menu features smoked meats, fried chicken, and Southern sides, celebrate the flavors of the South. The restaurant has patio seating facing the outdoor plaza stage, a retractable glass wall that lets the backyard in, TVs throughout and a centrally located full bar.

    toyota music factoryCourtyard at Toyota Music FactoryTMF

    Pistil Cocktail Lounge 340 W Las Colinas Blvd. #220
    Developed and operated by Hospitality Alliance’s Beverage Director Angela Montesclaros, and considered the “sister” joint to Jaxon, Pistil is an evening-only cocktail bar featuring a blend of gothic western and wild west flair: a stylish hangout operated and designed by women for those looking for a place to kick up their boots — for cocktails, conversation, and barbecue.

    Pistil offers a wine list with wines from renowned vineyards, including sustainable and woman-owned vineyards, as well as a food menu with small plates and seasonal dishes highlight Texas farms and ranches. A secluded garden provides cocktail ingredients and garnishes picked by the bar staff. Unique design elements include an elaborate stained-glass installation of a West Texas sunset.

    openings
    news/restaurants-bars

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