The Farmer Diaries

North Texas farmer reaches seasonal crossroads in summer's final month

By August, summer heat reaches an intensity that either kills crops or drives them into dormancy until cooler weather arrives in autumn. Most of the cucumber vines have shriveled into brown, crispy plant skeletons entwined in their trellises. The tomato plants are a mix of green shoots growing out from deadened branches with only a few remaining fruits to be picked.

Likewise, squash plants that were so bushy and full of green leaves a month ago are now long, bare vines sprawling out in every direction from their roots, with sparse leaves and only an occasional crookneck squash or green zucchini to harvest.

The final full month of summer is a sort of crossroads for the farmer. Crops planted in spring have yielded about all they're going to. Cool season crops such as kale and collard greens, coddled through summer drought with intense watering and care, have been made less palatable in the heat, bitter and tough.

The plants that are still hanging on are usually well past their prime; they're taking up space that may serve better for new ones.

The plants that are still hanging on are usually well past their prime; they're taking up space that may serve better for new ones. But, then again, there's hope that rainfall in a few weeks may be all the old plants need for a full revival — in which case they'd be as productive as the fresh crops but sooner, and I could skip a whole new round of preparation.

Yet, I must continue to labor away, sustaining them until they can flourish again in cooler weather. The decision is a difficult one to make.

For me, the hardest decision and the biggest letdown for the season comes from the melons that I planted. Since April, when I sowed the seed and started a daily routine of watering and weeding the melon patch, I've doted on them in anticipation of sweet, juicy melons. I've watched the vines grow larger and greener every day until finally, at the peak of summer, their fruit was ready.

Cantaloupes cascaded in during a two-week stretch that fully satisfied my melon cravings and left plenty to be sold for a small return on the garden investment. It was like the grand finale of a fireworks show: too much to appreciate all at once but enjoyable as its own experience of sensory overload.

Now in the wake of the melon harvest, I'm left with empty vines that are remarkably vivacious from these last three months of extensive care. I've continued watering them in hopes of a second harvest as soon as the heat breaks.

There's no assurance of such a second wave, however, and I'm not sure that the time and resources needed to see them through is warranted. While I tend melon vines, I'm failing to plant a fall crop of squash, cucumbers and carrots.

What's more, I'm losing time on starting seedlings of broccoli, kale, collard greens and Swiss chard, which will need to be sowed in small containers of seed mix now. Then they'll be ready to transplant in the field as soon as the fall rains begins. If I miss out on the seedlings, I will have nothing to harvest through the winter months.

There's hope that rainfall in a few weeks may be all the old plants need for a full revival — in which case they'd be as productive as the fresh crops but sooner.

Having reached the last 500 gallons of an initial 10,000 gallons of stored rainwater, I decided by the second week of August to let the melon vines go. Sure, they represent a huge investment of time, even my soul. But their purpose has concluded.

I'll collect them and put them in the compost bin in order to recover the minerals in the plant tissue. I'll no longer waste my time on a fleeting hope. For me, summer has ended. All the enthusiasm about the season and anticipation of good things to come is over.

As soon as I came to this conclusion, I was struck with how much this little drama in the garden is a metaphor for life. Farming for me is a part-time venture, a supplement to my livelihood and by no means a major income.

My main line of work as a media freelancer was once a productive source of income and an enjoyable career. But lately it's descended into an unfulfilling job that's yielded for me about all the reward it can; there's nothing more to look forward to.

I've been hanging on to it because of what it once was and not because of what it is now. In so doing, I've certainly missed out on opportunities to advance. I've got to focus my work on what I value if I am ever to be content. I've got to be willing to cut out what has ceased to be worth the time I spend on it.

In other words, I've got to move on; I've got to apply my skills to something more worthwhile and away from a situation that leaves me feeling like an incarcerated brick layer paying his debt to society by building more prison walls.

In my garden metaphor, already I see hope. Okra is in full production while every other crop seems to be drying up. Similarly, I've begun to be involved in new projects with government agencies and nonprofit organizations that help people's lives, even saving lives at times. Such cannot be said for my past projects.

Among my old work and spent endeavors, I'm exploring projects to which I will gladly give my talent, just like how I continue to enjoy tending a few beds of flowers that are standing out among the dead crops like a colorful reward for past drudgery.

These zinnias and hollyhocks are keeping butterflies and bumble bees satisfied and the hummingbirds fed in my garden. They serve for me as a reminder to seek out rewarding pursuits and not toil away at what needs to be let go.

Kale forced into a state of dormancy by the Texas summer heat.

Photo by Marshall Hinsley

Kale forced into a state of dormancy by the Texas summer heat.

unspecified

Father's Day dining

All the best Dallas restaurants to treat Dad for Father's Day 2026

Photo courtesy of Knife

Knife Italian Steak has meaty Father's Day plans.

Father's Day 2026 arrives Sunday, June 21, and Dallas-area restaurants are heating grills and chilling bottles for families to treat their dads, grandpas, favorite uncles, or father figures to a special meal.

Some restaurants are making it a full weekend affair, while others are reserving special dishes and experiences just for Sunday. There are brunches, buffets, dinner specials, signature cocktails, spreads made for sharing, a few freebies ... and steak. So much steak.

Here's a meaty list of the best Dallas restaurants to celebrate Father's Day:

Al Biernat’s: Longtime steakhouse in Oak Lawn and North Dallas will celebrate Father's Day with brunch, lunch, and dinner service, plus complimentary Al Biernat’s hats for dads while supplies last. Brunch and lunch, served from 10 am-2 pm, feature dishes like carne asada with eggs and smoked salmon breakfast nest. Dinner, available from 4:30-11:30 pm, includes favorites such as filet mignon, cowboy cut ribeye, Chilean sea bass, and Parmesan-panko crusted red snapper, along with Al’s Famous Coconut Cream Pie and Old-Fashioned Chocolate Cake. Spring cocktails, zero-proof drinks, and curbside pickup are available, and the Oak Lawn location will offer World Cup viewing. June 21.

Batbox Dallas: Addison baseball entertainment venue will honor dads on Father’s Day with a free entrée and side for pops all day on June 21. The venue combines food, drinks, and interactive batting-style games, offering families an alternative to a traditional restaurant meal.

Blue Mesa Grill: The Southwestern favorite's Addison, Fort Worth, and Plano locations will serve an expansive Father's Day brunch buffet from 9 am-4 pm on June 21. Highlights include carving stations with smoked brisket, red chile salmon, ginger-chipotle glazed ham, and chicken fajitas, plus a build-your-own street taco bar. Brunch dishes range from huevos rancheros and eggs Benedict to shrimp and grits, made-to-order omelets, waffles, and brioche French toast. Desserts include churros, sopapilla cheesecake, mini flans, and more. The buffet is $35 per person, including mimosas, coffee, tea, juice, and soft drinks; $15 for children ages 6-11, while kids 5 and younger eat free.

Catch Dallas: Dallas restaurant will mark Father's Day on June 21 with special brunch and dinner offerings. Brunch, served from 10:30 am-4 pm, features chef-created dishes like wagyu crispy rice nigiri with black truffle and wagyu filet skewers with misoyaki glaze, alongside sushi, raw bar selections, desserts, and specialty cocktails. Dinner includes an exclusive bone-in ribeye with bone marrow truffle butter and duck fat potatoes for $130. Dinner service runs from 5-10 pm.

Dee’s Table: Frisco restaurant will mark Father’s Day with a take-home Grill Package. Available for pickup on June 21, the package feeds four to eight people and includes four filet mignons, four Wagyu burger patties with brioche buns and cheese, plus sides of corn, roasted potatoes and pasta salad. Dee’s Sassy Seasoning and an insulated tote are also included, offering a ready-to-grill experience at home for $179.

Del Frisco’s Double Eagle Steakhouse: Upscale steakhouse will celebrate Father's Day all weekend with an indulgent Westholme Wagyu New York strip topped with foie gras and black truffle Bordelaise for $129. The featured cocktail is Dad’s Nightcap, a bourbon-based drink with fig, lemon, hickory smoke syrup, and bitters. Available June 19-21 at all DFW locations.

Del Frisco’s Grille: All locations of the steakhouse will mark Father's Day weekend with a special 14-ounce, 45-day dry-aged New York strip topped with bourbon bacon butter and served with a choice of hand-mashed gold potatoes, crispy Brussels sprouts, or roasted asparagus. Pair it with the Grille Master Mule, made with Woodford Reserve bourbon, blood orange, lemon, hickory smoke syrup, and ginger beer. Available June 19-21.

Delilah Dallas: Flashy Design District supper club/night club will celebrate Father's Day all weekend, June 19-21, with three nights of supper club glamour, live entertainment, and special menu offerings from executive chef Scott Ruwart. Featured dishes include smoked salmon rillette with caviar, a 30-ounce bone-in ribeye, and maple bourbon sticky toffee pudding, alongside signature cocktails like The Lone Star and the Spicy Siena. Dinner service begins nightly at 5 pm. 1616 Hi Line Dr.

Evelyn: Design District restaurant will mark Father’s Day with a special brunch inside its old-Hollywood-inspired dining room. Brunch, available 12-2 pm on June 21, includes glazed cinnamon rolls, housemade croissants, steak and omelet, French toast and chicken and waffles, along with a Duo Steak Board paired with a dark chocolate bitters bourbon old-fashioned. Pricing varies.

Farena at Loews Arlington Hotel: Arlington hotel restaurant will celebrate Father's Day weekend June 19-21 with an Italian dining experience featuring Executive Chef Tony France’s special Bistecca Florentina served with roasted asparagus, olive oil crushed potatoes, and signature steak sauce. Guests can also add whiskey tasting flights, including bourbon ($55), rye whiskey ($75), or premium peated Scotch ($145), alongside Farena’s regular menu of Italian favorites. Dinner service runs from 4-11 pm.

Grimaldi’s Pizzeria: Coal-fired pizza chain will offer a Father’s Day Bundle available all Father's Day weekend. The family-friendly meal includes an 18-inch traditional pizza, large House Caesar salad, and a bottle of Tribute wine for $56 (price may vary by location). Available June 19-21 at multiple DFW locations.

Knife Italian Steak at The Ritz-Carlton Dallas, Las Colinas: Irving luxury hotel restaurant will host a Father's Day brunch buffet focused on premium dry-aged meats and Italian flavors. The spread includes a chef-attended carving station, raw bar, fresh pasta finished in a Parmesan wheel, wood-fired pizzas, brunch favorites, and decadent desserts. Brunch is served from 11 am-3 pm June 21 and is $135 for adults and $55 for children ages 4-12.

Luna Roja: New downtown Dallas Mexican restaurant will celebrate Father’s Day with a “Padres & Patrón” event featuring tequila-forward specials and family-style plates. Dads are welcomed with a complimentary tableside tequila sample, along with limited-time dishes like the El Jefe Taco with ribeye and bone marrow ($8), the El Padre Platter ($19), and an añejo tequila Old Fashioned ($12). Guests can also enjoy 25 percent off tasting flights as part of the “Padres y Familia Flights” special. Available June 21, 10 am-10 pm.

The Mexican: Fine Mexican restaurant will celebrate Father's Day on June 21 with an a la carte menu focused on premium grilled meats, handcrafted cocktails, and bold flavors. Featured offerings include the Trilogía del Asador, a presentation of premium American Wagyu cuts served with traditional accompaniments, along with specialty cocktails like El Rey and Estilo Viejo. Service begins at 11 am.

Miriam Cocina Latina: Latin restaurant with locations in Dallas and Coppell will celebrate Father's Day all weekend, June 19-21, with special menu offerings alongside its regular menus and weekend brunch served from 10 am-3 pm. Featured dishes include Tropical Mango Ceviche with shrimp and baby octopus; Pollo a la Crema Clásico with mushroom sauce and poblano mashed potatoes; Padre’s Reserve Ribeye with red wine reduction; and Fresa Dulce Mousse Pie. The featured Father's Day cocktail is the El Padre Tamarindo, made with tequila and tamarind liqueur. A la carte pricing.

Nobu Dallas: Uptown Japanese restaurant will offer both brunch and dinner experiences for Father’s Day on June 21. Brunch features an expanded selection of Japanese and Western dishes, including prime ribeye carving stations and matcha waffles with berries, plus a live DJ and cocktail specials starting at $14. Brunch is $95 per person and $45 for children. For dinner, Nobu will serve a special tasting menu with dishes like toro tartare with caviar, crispy soft-shell crab tempura, and premium cuts cooked on a hot stone. Dinner tasting menu is $135 per person.

Nuri Steakhouse: Dallas steakhouse will mark Father’s Day weekend with limited-availability center-of-the-table offerings designed for sharing. From June 19-21, guests can enjoy Tomahawks, Porterhouses and Korean lobster, with pre-ordering encouraged to secure availability for the celebratory cuts.

Ocean Prime: Uptown steakhouse will celebrate Father’s Day with a premium steak-and-wine pairing designed for dads. The featured special includes a 12-ounce Imperial American Wagyu Strip paired with PlumpJack Merlot for a classic steakhouse experience. The wagyu strip is $98, while the Merlot is available by the glass or bottle.

Perry’s Steakhouse & Grille: Dallas-area steakhouses will mark Father’s Day with an all-day celebration featuring early opening at 11 am on Sunday, June 21 and the full dinner menu available for dine-in guests. The highlight is a limited-time, 22-oz. bone-in Caramelized Prime Rib ($69), pecan-wood-fired and served with Perry’s Steak Butter, truffle merlot demi-glace and horseradish cream, available dine-in or to-go. Guests can also opt for the 3-course Pork Chop Sunday Supper ($49) and brunch-inspired cocktails ($14) from 11 am-4 pm, including Bloody Marys, rosé sangria and mimosas.

Revel Patio Grill: Frisco restaurant will mark Father's Day with indulgent brunch, lunch, and dinner specials featuring fried ravioli, fried lobster ravioli, surf and turf with filet mignon and grilled shrimp, and lobster ravioli in a garlic tarragon cream sauce. The restaurant will also offer Father's Day crawfish specials at 3 pounds for $21 or 5 pounds for $35, offering a communal option for family gatherings.

SĒR Steak + Spirits: The Hilton Anatole steakhouse on the 27th floor will celebrate Father’s Day weekend with specialty food and drink offerings. Highlights include the Father Thyme cocktail, made with blackberry and thyme-infused Buffalo Trace bourbon, sweet vermouth, bitters, orange zest, and black cherry, along with the Whiskey & Cigar dessert featuring coffee panna cotta, whiskey ice cream, a hazelnut cigar, and bananas foster sauce. Available Father’s Day weekend.

Shell Shack: All locations of the seafood favorite will offer dads 25 percent off the restaurant's Crab Daddy Boil, available all day on Fahter's Day, June 21. The feast includes two king crab legs, a half-pound each of snow crab and Bairdi crab, plus corn, potatoes, and sausage.

The Sicilian Butcher: Italian restaurant will mark Father’s Day weekend with a Sicilian-inspired menu available June 19-21, featuring coastal flavors and grilled specialties. Dishes include PEI mussels with ’nduja and white wine, swordfish palermitana with salmoriglio sauce, fire-grilled pork chop with gigante bean ragu, and cioppino with clams, mussels and Calabrian chili. Guests can also enjoy a tableside Sicilian Manhattan cart experience with rotating seasonal pours.

Top Brass: Addison restaurant inside new Hotel Dax will offer a Father's Day jazz brunch featuring live music, drink specials, and a one-day-only prime rib special. Served from 11 am-2 pm, the $55 prime rib plate comes with Brussels sprouts and mashed potatoes. Guests can also enjoy $2 mimosas, $10 Bloody Marys, and selections from the regular brunch menu, including French toast, fluffy pancakes, an All-American breakfast, and a brunch burger. Live jazz by Abram Olivas will serenade diners.

brunch family friendly fathers day fathers day brunch holidays Father's Day Brunch