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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.

    An old rose bush hangs onto life, marking what was certainly the front yard of a home that long ago disappeared.

    Photo by Marshall Hinsley
    An old rose bush hangs onto life, marking what was certainly the front yard of a home that long ago disappeared.
    unspecified
    news/restaurants-bars

    News you can eat

    This roundup of Dallas restaurant news has dishes with a deadline

    Teresa Gubbins
    May 1, 2026 | 2:02 pm
    Meridian
    Meridian
    Spinach & ricotta agnolotti with artichokes

    This edition of CultureMap's Restaurant News Roundup has one or two openings and then a lot of appealing new dishes and menus for spring, with classic spring ingredients like asparagus, artichokes, and fava beans. Since many are available for a limited amount of time, do not delay or they may be gone.

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

    Luna Coffee Co. is a new coffee shop now open at 5601 W. Lovers Ln. in the former Wow! Donuts & Drips space. It's really more of a rebranding than it is an opening. It's from the same family who opened Wow in 2017, and it will still serve Wow! Donuts. But they're shifting the emphasis to coffee, says co-owner David Sim, with a unique approach that includes topnotch coffee drinks at a low price. "Our menu is concise, with just six or seven drinks, all for $3.95. That includes all of the options like oatmilk or vanilla syrup which you'd pay extra for at other shops." They're also emphasizing speed, with a goal to fill customer orders in two minutes. They'll still be serving their doughnuts, which sets them apart from the competition. "We're rebranding as a coffee shop that also sells doughnuts instead of the stuff every other coffee shop sells," he says.

    Cracker Barrel Old Country Store, the Tennessee-based Southern comfort food chain, is opening a location in Prosper at 3830 W. University Dr. (at the northwest corner of US 380 and South Teel Parkway) on May 11. It joins the dozen-or-so locations in DFW that include Mesquite, Allen, DeSoto, Lewisville, Rockwall, Denton, Arlington, and Fort Worth.

    HTeaO, the iced tea franchise, will open a location in Prosper, at 200 S. Preston Rd. The chain has about 30 locations across DFW. The store is from franchise owner Steven Benavides and operated by General Manager Kevin Benavides. They'll celebrate their grand opening on Saturday, May 9 with free cups of tea from 10 am-12 pm.

    Knox Bistro has new lunch and dinner prix-fixe menus by executive chef Armand Brunner, working under the culinary direction of boss chef Bruno Davaillon, with whom he shares a French heritage. Brunner is a graduate of Ferrandi Paris, the prestigious culinary institution, and has experience in notable Paris kitchens, including working under Michelin-starred chef Frédéric Simonin and acclaimed chef Pierre Sang, as well as serving as sous chef at farm-to-table bistro Le Beurre Noisette. The new prix-fixe menus include the Chef’s Lunch, a $30 midday offering with choices from soup of the day, fiish dip, crab quiche, or vegetable pasta. The dinner prix-fixe, available Sunday-Thursday all hours and Friday-Saturday 5-6 pm, is $50, with choices from artichoke salad, duck croquettes, asparagus risotto, or braised lamb.

    The Henry, the Fox Restaurants Concepts restaurant on the fringe of Uptown, brings back its summertime pop-up, Hank’s Hideaway, on May 6, transforming its rooftop bar into a tiki escape with cabanas and rum cocktails. Including: Lilikoi Club with cacao jacked Cristal rum, passion fruit, pineapple, and lemon; Coco Loco with Don Q Gran Reserva Añejo Xo, Cristal rum, cinnamon, and drop trop sour served in a coconut; Scorpion Bowl with Don Q Reserva 7yr, pineapple-soaked brandy, & watermelon (serves 3). Menu highlights include Kalua pork sliders, crab cake with street corn salad, yellowfin poke bowl with yuzu sticky rice, and molten butter cake with caramel, pretzel toffee, and vanilla gelato.

    Meridian, the neighborhood restaurant at The Village Dallas led by Executive Chef Eduardo Osorio — a nominee for Rising Star Chef in the CultureMap Dallas 2026 Tastemaker Awards — has debuted a new seasonal menu, featuring: shrimp toast with smoked trout roe & yuzu ginger aioli; "Fun-ion ring" with caramelized onion dip; spinach and ricotta agnolotti; Aleeya’s pasta, a vegan and gluten-free dish with Calabrian chilis & smoked tomato; whole branzino; embered roasted salmon with fava beans, artichokes, Meyer lemon, and fumet; Sakura Pork Kan Kan; green chopped salad, beet salad, & tuna tartare; and sides such as pommes purée, truffle fries, crispy parmesan potatoes, & charred cabbage.

    Radici Wood Fire Grill has a new dinner menu at both its Farmers Branch and Grand Prairie locations, featuring Wagyu Denver steak; pork ribs glazed in pomegranate BBQ sauce with Sicilian-style potato salad (olives, artichokes, & red wine vinaigrette); and chicken sausage pasta with cassarecce, charred broccoli, & pistachio pesto.

    Velvet Taco has a first-ever limited-time margarita: Called the Spicy Pineapple Margarita, it has tequila, orange liqueur, lime juice, agave nectar, jalapeño, and pineapple with a spicy rim and is available through June 2.

    Shake Shack has two new menu items for summer: Boneless Baby Back Rib Sandwich, featuring boneless baby back pork ribs, BBQ sauce, coleslaw, and pickles on a toasted potato bun for $13; and a side of mac & cheese with cavatappi pasta in cheddar & American cheese sauce for $6 — the chain's third new side in the past year. Available at all Dallas locations through the end of July, depending on supplies.

    Truluck’s has two new items for May: Lemon-blueberry custard bread pudding with vanilla bean ice cream, crème anglaise, blueberry sauce, and lemon streusel; and The Lychee Empress cocktail with Empress Elderflower Rose Gin with Carpano Bianco, lychee, lemon, and raspberry.

    Yardbird Southern Table & Bar Dallas has a limited-time menu of specials during May as follows: grass-fed burger BLT with truffle fries; Nashville hot chicken burger with a Carolina Reaper rub, with house fries; jerk-spiced salmon burger with a side salad; and butter pecan ice cream sandwich featuring Wagyu tallow chocolate chip cookies, butter pecan ice cream, pecans, and bourbon caramel.

    Hat Creek Burger Company has partnered with Terry Black’s Barbecue on a limited-time collaboration that brings Central Texas barbecue to 26 Hat Creek locations across Texas including Dallas, Allen, Coppell, Keller, Little Elm/Frisco, Mansfield, McKinney, Rowlett, Richardson, Roanoke, and Sachse. The centerpiece is the Pitmaster Stack, a burger layered with Terry Black’s chopped brisket, BBQ sauce, cheddar, pickles, and onion rings on a Martin’s Potato Roll. Plus beef tallow-fried onion rings and a new banana pudding shake made with real bananas and topped with vanilla wafers. The menu will be in place for six weeks, ending in early June.

    Tacos Juancho, a taqueria in Oak Lawn, is the only place in Texas to have made a new list by Food & Wine of the "8 Hottest New Taco Spots to Visit in the US." The writeup by Bill Esparza says that "since opening its doors in September 2025, this bright orange Mexico City-inspired brick-and-mortar space has become the talk of the town in Dallas." For example, the restaurant made the news in December when Mexican telenova star Angelique Boyer paid a visit. Then again in February when it was burglarized. F&W likes its "tacos al pastor, gaoneras de rib-eye on a blue corn tortilla, and tacos de suadero." The restaurant is at 3604 Oak Lawn Ave. — previously home for many years to the famed Snookie's Bar & Grill, then Rusty's Taco, and then briefly, AG Sushi Grill.

    Thomas', the best English muffin in the world, has debuted new, limited-edition Thomas' Apple Cinnamon English Muffins featuring cinnamon and real apple pieces, available for a limited time now through October for $5.69 per package. Thomas' dates back to 1880 when Samuel Bath Thomas created his original English muffin in New York using a secret process that included griddle baking to create the famous Nooks & Crannies English Muffin. The company has since added bagels, muffin tops, and breakfast breads, including a line of swirl breads, to its breakfast offerings. They sell the #1 English muffin and #1 grocery bagel in the U.S.

    Tostitos is expanding beyond the chip aisle into the refrigerated realm with a new guacamole. Called Tostitos Chunky Guacamole Hint of Lime Flavored Dip — that's a very long name — it will have fresh Hass avocados with no artificial colors, flavors, or preservatives and will be non-GMO project verified, vegan, kosher, and gluten free. Their surveys found that 64 percent of consumers eat guacamole with tortilla chips. It will launch in fall 2026, in 8-oz, 15-oz, and single-serving 2-oz sizes.

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