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    The Farmer Diaries

    Texas farmer lets nature do its thing and reaps the benefits

    Marshall Hinsley
    Apr 20, 2014 | 6:00 am

    Anyone who passes my house can plainly see that I don't care about a well-manicured lawn. Even the garden where I've undertaken my experiment in food independence is far from beautiful.

    Aside from a few beds of flowers that become gorgeous when they bloom, I live and work in an overgrown area that would rack up code violations if I lived within the city limits. Some people might call it shabby and untidy. But they haven't discovered the benefits of letting nature get a foothold in their environment.

    Take, for example, an experience I had this winter after planting a raised bed of spinach. Spinach has been an off-and-on success over the years. Sometimes I plant it, and it's ready for dinner six weeks later. Other years, not a single seed germinates.

    With the natural flora pushed out, there's nothing left to sustain wildlife, aside from the food crops in a few backyards. We can't blame them when they take what we grow.

    This year's planting was on course to a bountiful spinach harvest until one day when it disappeared overnight. Not a trace was left. What's more, a bed of carrots nearby was shaved to the ground as well.

    I knew immediately whom to blame: the numerous Texas cottontail rabbits that take up residence near my garden.

    I wasn't angry, and I immediately tempered my sense of loss by thinking about how much the rabbits needed the nourishment. But I was perplexed. I've always shared my home with wild rabbits. They're a nice sighting as the sun sets or early in the morning before they hide for the day. Never before had they as much as nibbled on a kale plant. Why now had they taken out a couple of beds of winter crops?

    I replanted the spinach bed. The new seeds germinated soon. I didn't cover the bed or protect it from my rabbit friends because I didn't think they'd pull off a heist again. My hunch was right: Six weeks later, I am enjoying fresh spinach. And I figured out the real reason for this year's breach of the peace treaty between me and the wild tribes.

    The lingering drought killed off the cool-season grasses that the rabbits normally eat. But recent rainfall has revived these grasses. And thanks to my hatred for the lawn mower, the grasses have grown midway up my calf. With native vegetation available, the rabbits have their supper back. The emergency is over. They have no need to trespass on my raised beds and gorge on the only green plants left.

    I often hear complaints from gardeners about rabbit intrusions. Without fail, their gardens are located in neighborhoods where homes are surrounded by flat, mowed lawns or useless, exotic landscaping trees and bushes.

    With the natural flora pushed out, there's nothing left to sustain wildlife, aside from the food crops in a few backyards. Such an environment is like a manmade, barren desert for our native creatures. We can't blame them when they take whatever food crops we grow.

    Back to my grass. It was getting a little too high, even for me. I was about to break out the mower when the tops of those grasses burst into beautiful golden blooms.

    The native wildflower called cloth-of-gold has taken root all around and started feeding the butterflies, moths and bees I'll need to pollinate my crops in a few weeks. These flowers will sustain the pollinators and habituate them to the area where I grow my melons, cucumbers, squash and other food crops that simply can't produce fruit without them.

    On top of that, I've noticed that ladybugs have infested these wildflowers. Once the cloth-of-gold goes to seed and dies, those ladybugs will migrate to my raised beds at just about the time my food crops will have grown large enough to need protection from aphids. Rather than buying organic pest control products, I can rely on an army of homegrown ladybugs to come to my rescue.

    Doing the right thing often takes sacrifice or work. But every once in a while, we can reap benefits by being "lazy" – by letting go of the urge to control our environment and giving nature a little room.

    A-ha! Rabbit surveys tall grasses for next meal.

    Photo by Marshall Hinsley
    A-ha! Rabbit surveys tall grasses for next meal.
    unspecified
    news/restaurants-bars

    Greenville Avenue News

    Split personality bar debuts in ex-Rye space on Dallas' Greenville Ave

    Teresa Gubbins
    Mar 13, 2026 | 2:17 pm
    Apothecary
    Samantha Marie Photography
    Meatballs at Apothecary

    An upscale bar on Dallas' Greenville Avenue is re-emerging as two bars. Apothecary, a cocktail bar that first opened at 1922 Greenville Ave. in 2021, has relocated into the space next door at 1920 Greenville Ave. that was previously home to its sibling restaurant Rye. Rye closed in early March.

    Apothecary now opens with two branded rooms under one roof that offer two experiences: Archive and Alchemy. Both will serve food from the same new dinner menu. They open on March 13.

    Rye was the highly acclaimed, creative small-plates restaurant recognized for its seasonal tasting menus, which earned a Michelin nod as well as numerous other culinary awards including Restaurant of the Year in CultureMap's 2025 Tastemaker Awards.

    But owners Tanner Agar and Taylor Rause say that closing it had to be done.

    "It was a difficult decision, but we feel like it was the right move for us," Agar says in a release. "Apothecary will now be able to execute things people have been asking us to do since we opened: serve larger groups, host more private and public events, and offer some more casual Greenville Ave. friendly drinks in a space for those just looking to pop in."

    Making changes is nothing new for this restless duo: In 2024, they temporarily turned Rye into a tropical restaurant called Aguasal for the summer. They say they plan to reopen Rye in another location at some point in the future. In 2025, they also opened a restaurant in Plano called Flamant.

    Archive: This subset Apothecary bar is in the former Rye space, and boasts more approachable drinks, wines, and cocktails. The release describes Archive as the place to discover a new whiskey, enjoy a martini, or settle in over a bottle of wine.

    Alchemy: This other subset Apothecary bar is in the original Apothecary space and will serve the avant-garde cocktails that Apothecary was known for with unusual ingredients, modern techniques, and unexpected flavors such as the new Pickle Cheesecake drink with vodka, cream cheese, rice wine pickles, graham cracker, egg white, and soda.

    The new menu features upscale bar food like truffle fries, a charcuterie board, meatballs, beef cheek or Buffalo chicken tacos, katsu sandos, and confit wings. Items can be ordered a la carte or in a four-course set menu for $70.

    The owners also plan to host Rye pop-up and chef collaboration dinners to keep that Rye fire burning until a new space is found.

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