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    The Farmer Diaries

    Texas farmer fine-tunes growing procedure with enterprising experiment

    Marshall Hinsley
    Dec 15, 2013 | 6:00 am

    Last spring, I built a wicking garden bed to see if it did better than growing crops the usual ways. It seemed foolproof, like it would have everything plants needed for trouble-free gardening: soil, nutrients and a reservoir of water.

    Having tried it, I can say that the results were mixed but promising. Some crops thrived; others did not. Despite my mixed results, the wicking garden bed offered meaningful time savings, and for that reason alone, I shall try it again in 2014 — but with a modification.

    Round 1
    To recap, a wicking garden bed is a watertight basin. It could be a trough, a plastic swimming pool, a raised bed lined with a tarp — whatever holds water without leaking. On the bottom of the basin, you pour a layer of gravel, crushed pottery or tumbled glass — whatever has bulk and won't displace water. Over that goes a layer of soil where the plants grow. You separate the gravel from the soil with a cloth, so they don't mix.

    You cut a small hole at the side; this is where your water goes in. It should be positioned no higher than the height of the gravel, to prevent over-watering. Capillary action draws water up through the cloth and into the soil.

    For my first round, I tried a variety of plants: carrot seeds, cilantro seeds, a chamomile plant and a Texas Wild tomato plant. At the end of the day, the carrot seed never sprouted. The cilantro sprouted but withered. The chamomile plant went from robust green to dead and brown a few weeks later.

    However, the Texas Wild tomato thrived.

    The reason for the failures seemed to be that the water was not wicking high enough into the top layer of soil to reach the seeds or the shallow roots of the chamomile plant. The tomato, though, had roots that reached down deep into the bed's soil and were able to tap into the reservoir.

    The plans I followed called for layers of rock and soil, separated by a cloth. But I decided that the bed might benefit from an extension of soil into the bottom layer of rock. Perhaps a set of soil wicks would allow the capillary action to draw the water into the upper levels of the bed more easily.

    Having already encountered drawbacks with my raised garden beds, I had no trouble converting a few to wicking garden beds to experiment with my soil wick theory.

    Round 2
    I excavated an established raised bed, then dug down three more inches below ground level. I lined the dirt bottom and wood frame sides of the bed with a watertight tarp to act as a reservoir — think of it as a flimsy, rectangular bath tub. The liner was held in place on the sides of the raised bed frame by strips of 1-by-2 lumber, screwed into the wood frame.

    I placed three inches of pea gravel into the bottom, bringing the top of the rock to ground level. At the top of the gravel layer, I punched a small hole through the tarp and pushed a pipe through the hole to prevent overfilling; the water level will never be more than three inches deep. To feed water directly into the reservoir, I placed a pipe vertically in the corner of the bed, reaching from the top of the gravel up to the height of the bed's frame, about six inches.

    Then it was time to add the soil wicks. I took five, 5-gallon plastic plant containers and cut off the tops so that they were only three inches high. I plunged these shortened containers into the rock so that their base hit the tarp liner underneath, then filled them with soil. That gave me five columns of soil, spaced out evenly in the 3-inch-deep rock.

    Next, I laid out a 4-by-8-foot sheet of landscaping cloth over the gravel and wicks. I cut out holes over each wick so that they showed through the cloth, while the gravel remained covered.

    Lastly, I filled the wooden frame all the way to the top with soil. This top layer of soil connects with the soil columns that reach down into the gravel. And yet from the top, it looks like an ordinary raised bed, with no sign of the water basin beneath.

    These wicking beds cost more to construct, and they take more time. Converting each raised bed took about three hours. Compare that to two hours to build a wicking bed from scratch and 30 minutes to build a basic raised bed.

    I'm gambling that my experiment will ultimately save time and resources. My vision: effortless harvests from garden beds that need to be watered less than three times a month.

    Plastic pots, cut down to the height of the rock layer, form soil columns that connect the top soil layer to the bottom of the water reservoir.

    Photo by Marshall Hinsley
    Plastic pots, cut down to the height of the rock layer, form soil columns that connect the top soil layer to the bottom of the water reservoir.
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    crepes news

    Cream and Crepes Cafe brings all the desserts to new Dallas location

    Teresa Gubbins
    Sep 12, 2025 | 3:06 pm
    Cream and Crepes
    Cream and Crepes
    Cream and Crepes

    A restaurant specializing in crepes and ice cream is expanding in Dallas: Cream & Crepes Cafe, a small local chain specializing in the namesake crepes and ice cream, is opening at The Shops at Park Lane, 8018 Park Ln. #120, taking over the space previously occupied by I Love Juice Bar.

    Goodbye healthy juice, hello luscious desserts. According to a release, it is opening on September 12.

    Cream & Crepes was founded by Junaid "JT" Xafar in 2019, when he opened the first location in Richardson. It has since been quietly expanding, with a second location in Southlake that opened in March 2022, and a third location which opened in the Shops at Turtle Creek Village, at 3858 Oak Lawn Ave #405 (near the now-closed Jalisco Norte). in December 2024.

    They're really a one-stop dessert shop, serving not only crepes, but also waffles, sundaes, shakes, and more.

    Crepe fillings include strawberry-banana-Nutella, cookies & cream, peanut-butter & jelly, dulce de leche, and brownie melt.

    Other menu offerings include liege waffles, thick like a Belgian waffle, with pearl sugar mixed which caramelizes when cooked, creating a crunchy, caramelized crust and pockets of chewy sugar throughout. They are usually served as a chunk rather than a waffle round or square, and are a popular street food.

    They also have cakes by the slice including Italian cream cake and coconut cake, as well as cheesecake by the slice, ranging from $7 to $8.

    Ice cream
    They have a big selection of ice cream with decadent flavors such as pistachio, peanut-butter pie, caramel cheesecake, cotton candy, chocolate mint chip, plus vegan ice cream in multiple flavors such as caramel pecan twist, and sorbets in flavors such as rainbow and lemon. You can get it by the cone or cup, or in an ice cream sandwich.

    The ice cream also appears in a line of decadent dessert-style milkshakes in flavors such as birthday cake shake and cookie butter shake.

    One surprise hit is rolled ice cream, in which ice cream mix is poured onto a frozen disc and scooped up into appealing rolls — a trend that first surfaced a decade ago, but which apparently still has an avid following.

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