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    The Farmer Diaries

    North Texas farmer grapples with aftermath of November freeze

    Marshall Hinsley
    Nov 17, 2013 | 6:00 am

    As forecast, North Texas experienced its first hard freeze on November 12. And despite my good intentions, it put an end to my summer crops.

    I had my own forecast: Even if I'd applied covering, I feared that nothing short of heaters would have kept my warm-season plants alive. The cost to protect so many plants for just a few more weeks of produce didn't seem worth it. At the last minute, I chose not to protect my garden.

    The tomatoes, squash, pumpkins, okra, cucumbers, cotton, beans, peppers and basil — which only the day before were still flowering, fruity and green — are now black, wilted and dead.

    Time for the cleanup. I don't waste a minute. I move dead plants to the compost bin right away so that their tissue can begin to break down immediately. They're full of organic matter and minerals. Getting them in the bin ensures that by spring, I'll have a pile of dark brown compost that beats anything sold in stores.

    I try to recover egg cases and sacks left behind by praying mantises and spiders. They've done such an effective job in helping combat pests that I want to make sure their young ones come back next year.

    Saving my friends
    First, before I start the tear-down, I try to recover egg cases and sacks left behind by praying mantises and spiders. They've done such an effective job in helping combat pests that I want to make sure their young ones come back next year.

    Over the years, I've formed a sort of memory map of where I've seen beneficial insects and spiders. They seem to pick a good spot in the garden and stick to it, just like people do in neighborhoods. In one spot is the garden spider who lived on the trellis behind the Nichol's Estate tomatoes; in another, the praying mantis who always scouted for bugs on the zinnias, and so on.

    Spider egg sacks are the easiest to find. These balls of tightly spun web — as small as a pea or large as a golf ball depending on the species — are usually hung near the web, almost always under protective plant growth or the eave of a house.

    Praying mantis egg cases are more elusive and difficult to describe. The praying mantis in my bed of zinnias chose the underside of a large, purple flower to place her eggs in what looks like a growth with scales, about an inch long and as big around as a pencil.

    Once I locate their eggs, I put them in a paper bag that I leave unsealed, in case the eggs hatch before I expect them to. If they do hatch early, the little ones can still go where they need to. For this reason, I keep them outdoors — I prefer not to have a living room full of huge black and yellow spiders.

    Once I plant new crops next year, I place the egg casings and sacks among them. They'll hatch when the time is right.

    Tidying up
    After sparing the next beneficial insect generation, I pull up or tear down the dead plants. If the roots are set firmly in the ground, as with tomatoes, I'll sever the trunk from the roots with pruning sheers, right at ground level. This allows me to remove the bushy growth more easily, and the roots will quickly rot in the soil.

    As I place plant matter in my compost bin, I create layers of plant tissue and ripe compost from a mature pile. To do this, I alternate a foot-high layer of plant matter with about four inches of brown compost.

    I move dead plants to the compost bin right away so that their tissue can begin to break down immediately. They're full of organic matter and minerals.

    Layering new and old plant matter this way hastens the breakdown of the new material so that it's ready to use in the garden in about three months. Without such layering, plants can take a year or more to break down into compost.

    To feed birds through the winter, sunflowers, sorghum and any other seed crop can stay where they are. Seed-eating birds such as mourning doves eat huge quantities of seeds. Attracting them to the garden is a sure way to get weed seeds out from the raised beds before they can germinate. What's more, doves do not scratch the ground for seeds, so crop seeds that I plant are safely out of reach.

    In some of my raised beds, and especially in the open field where traditional row crops will be planted, I'll plant a temporary cover crop of hairy vetch. Hairy vetch grows well in colder temperatures and competes with winter weed, thus reducing their numbers.

    As a legume, it harbors a bacteria that takes nitrogen from the atmosphere and fixes it to the root zone where it will be available to nourish next spring's crops — hence the term "nitrogen-fixing crop" that's often used to describe some cover crops.

    Although much of my garden has been killed, gardening is not over for the year. Still alive and healthier than ever are kale, collard greens, carrots, rutabagas, turnips, Swiss chard and cilantro. Half of my raised beds are full of these cool-season plants — robust, lush and green.

    Because of them, I'll continue to have an alternative to the grocery store produce aisle, yards away from where I live.

    Having the summer plants out of the way is kind of a relief. They no longer require my daily care, giving me time to repair raised beds, install a more durable irrigation system and finally get around to experimenting with hydroponics, something that promises a year-round harvest no matter what the weather brings our way.

    A mourning dove alights briefly on a stalk of sorghum before the big freeze in Marshall Hinsley's garden.

    Photo by Marshall Hinsley
    A mourning dove alights briefly on a stalk of sorghum before the big freeze in Marshall Hinsley's garden.
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    Meet the Tastemakers

    10 best dessert programs in Dallas for 2026 satisfy every sweet tooth

    Rhema Joy Bell
    Apr 2, 2026 | 10:21 am
    Le Reve Gelato & Patisserie
    Le Reve/Facebook
    Le Reve crafts beautiful sweets.

    It’s the tastiest time of the year for local foodies. The annual CultureMap Tastemaker Awards return to put Dallas’ culinary stars in the spotlight, and this spring, things are getting even sweeter as we introduce our inaugural Dessert Program of the Year award.

    These 10 finalists take us all around Dallas to honor the most exceptional pastries and desserts in town. From beautiful baked goods and composed dishes to the novel and unique, these establishments will satisfy any sweet tooth.

    Meet the sweetest Tastemakers nominees below, then join us at the big event on May 7 at Astoria Event Venue. We'll gather to celebrate the best in Dallas food and drink, sampling chef-prepared bites and sipping specialty drinks while mingling with top Dallas chefs.

    Limited discounted tickets are still available for general admission and VIP access, but prices will increase soon, so get yours today.

    These are the 10 nominees for Dessert Program of the Year:

    Crispy Cones
    This franchise, which appeared on Shark Tank season 14, made a solid first impression in North Richland Hills in 2025 with its decadent, unique ice cream cones. A location in Plano followed, and Southlake is coming soon. The “chimney cone” — a hollow, fresh-dough ice cream cone with roots in Eastern European countries like Hungary and the Czech Republic — is crisp on the outside with a fluffy inside. It’s a customizable treat that comes dusted in cinnamon-sugar powder and filled with the customer’s choice of spread, such as strawberry jam or Nutella, gourmet soft-serve ice cream, fruit, and toppings.

    IYKYK Mochi Churro
    Korean-style mochi churros — a fusion of the Mexican fried doughnut and Japanese chewy rice cake — are this take-out dessert shop’s specialty. Offered up by a ghost kitchen near Dallas Love Field, the mochi churros are made with the rice flour used in mochi with a crispy-fried shell. Bonus feature: The sweet street food treats are also gluten-free. IYKYK Mochi Churro also has soft serve ice cream on tap in ube, Earl Grey, matcha, and chocolate flavors.

    Le Reve Gelato & Patisserie
    This French-style patisserie debuted its stylish signature macarons and gelato in North Dallas in fall 2021. Le Rêve, French for “the dream,” showcases intricate, upscale, and photo-ready desserts, baked goods, and espresso. The dessert bar comes from baker Andy Pham, a 26-year-old Dallas-area native who will expand the business with another location in Mockingbird Station this spring.

    Lucia
    With Maggie Huff, 2026 James Beard finalist for Outstanding Pastry Chef or Baker, at the helm, it’s no surprise Lucia’s dessert program is a standout. The intimate, award-winning Italian eatery in Bishop Arts serves a rotating menu with sweet bites such as semolina cake with roasted grapes, rosemary, honey, and pistachio ice cream. Diners can opt for a tropical escape with coconut sorbet with nectarines and lime and mint pesto. For an earthy experience, there’s the hazelnut frangipane and goat cheese tart with figs and balsamic vinegar ice cream.

    Pietro’s Italian Bakery
    This family-run bakery provides Frisco with traditional Italian desserts and pastries — all made from scratch. From cakes such as tiramisu and ricotta cheesecake to pastries such as cannoli and biscotti, Pietro’s transports customers to Italy via sweet bites composed of fresh, quality ingredients. Other Italian staples on the menu include lemon-infused sponge cake with mascarpone mousse, carrot cake, chocolate eclair, and walnut or pistachio baklava.

    Pietro's Cafe Bakery A full case of cakes at Pietro's. Photo courtesy of Pietro's

    Restaurant Beatrice
    A culinary favorite in the Oak Cliff neighborhood, this critically acclaimed contemporary Cajun restaurant keeps the party going with a strong rotating dessert lineup. Among the seasonal offerings are Vietnamese iced coffee cake, made-to-order praline bread pudding with praline ice cream, vegan sorbet, key lime tart, and coconut cake. The Cajun eatery opened in 2022 and was nominated for the 2023 James Beard Best New Restaurant award.

    Ritz-Carlton Dallas, Las Colinas
    The 5-star Ritz-Carlton in Las Colinas serves picturesque modern desserts that complement the resort’s upscale and elegant atmosphere. Sink into a vanilla bean crème brûlée topped with vibrant mixed berries, or opt for the signature Ritz-Carlton dark chocolate cake with candied orange peel and vanilla whipped cream. There’s more for chocolate enthusiasts in the Cookie Monster, a chocolate chip cookie sandwich with dark chocolate ganache and mini cookies to boot.

    San Martin Bakery & Restaurant
    From chocolate-dipped cookies to apple strudel sticks, this charming eatery serves a wide range of fresh-prepared European- and Latin-style sweet treats at its two Dallas locations (Uptown and Addison). Among the bakery’s dessert specialties are eclairs, Bundt cakes, a crispy puff pastry filled with dulce de leche, and fruit tarts. The baked goods are made fresh onsite. The Guatemalan-born concept tapped Uptown Dallas as its first foray into the United States in 2018; a Plano location will open this spring.

    Uchi Dallas
    This award-winning upscale Japanese restaurant landed in Dallas in 2015, and with it came a hard-to-resist selection of traditional desserts. A fan-favorite Uchi delicacy is the fried milk (also available in a pint to-go), which balances vanilla custard with salted fudge. Additionally, Uchi’s dessert menu offers a banana cake with white coffee ice cream, and the eye-catching coconut tapioca with lychee sorbet over layers of pickled blueberries and hazelnut.

    Village Baking Co.
    An artisan eatery with over 20 years in the game, Village Baking Co. has built a strong reputation through its several Dallas locations. Diners with a sweet tooth can find French-inspired pastries like a chocolate or glazed cherry tart scone on the cozy cafe’s menu. There’s a selection of fruit hand pies, lemon rosemary olive oil cake, and even a vegan chocolate cake.

    ---

    The CultureMap Tastemaker Awards ceremony is sponsored in Dallas by Maker's Mark, Shutto, NXT LVL Event, Seedlip, Ritual Zero Proof, H-E-B, and more to be announced. A portion of the proceeds will benefit Harvest Project Food Rescue.


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