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    The Farmer Diaries

    Texas farmer takes steps to prepare for Arctic blast

    Marshall Hinsley
    Nov 9, 2014 | 6:00 am

    The forecast of a potential Arctic blast headed for North Texas this week calls for a decision: let frost take its course, or cover warm-season crops in hopes of extending their yields for another month.

    Temperatures are predicted to stay a degree or two above freezing, but the judicious farmer knows to prepare for colder nights than the forecast, especially in areas outside the city. Even if the ambient air temperature doesn't plunge to 32 degrees Fahrenheit, crops can still die. Fast evaporating moisture on a plant's leaves can create ice crystals out of the dew, which is all that frost is.

    But as long as the low temperatures come in quick spells and not hours of below-freezing conditions, a frost blanket can keep plants alive and extend a harvest into December.

    As long as the low temperatures come in quick spells and not hours of below-freezing conditions, a frost blanket can keep plants alive and extend a harvest into December.

    Frost blankets are designed to keep ambient temperatures around plants higher than the temperature outside the blanket, as long as they also cover the ground beneath the plant, thereby trapping the heat it emits. Most blankets specify their rated protection — either 4 degrees or 8 degrees of heat-trapping ability.

    In recent years, I've succeeded in keeping tomatoes going as late as Christmas Eve by covering the bushes as the sun sets each day and uncovering them first thing in the morning. I've also made frames with a wooden base and arches made of PVC pipe for keeping the frost blanket in place and off plants. The result looked like covered wagons from a TV Western lined up in my raised bed garden.

    This year, I have simpler plans. A lackluster growing season left me with only a couple of tomato and pepper plants to cover; pulling out PVC pipe frames and buying the hard-to-find, 10-foot-wide frost blanket rolls they need isn't worth the effort.

    Instead, I'll use cheaper 6-foot-wide frost blanket rolls and two 5-gallon buckets for each bed I wish to protect.

    In a 4-by-8-foot raised bed, I'll place the buckets about 6 feet apart, in the middle of the bed. These make columns that keep the frost blanket off the plants, for the most part. Then I'll cut a blanket from the roll, measuring 6 feet by 9 feet. Placed over the buckets, a blanket this size covers the whole bed and leaves plenty of excess around the sides that can be tucked into the raised bed frame and held in place by bricks, wood scraps or heavy rocks.

    This method also allows me to fill the buckets with water, which gives off heat all through the night and adds more heat to save the plants I tuck in.

    For larger plants that have overgrown their beds, I'll unroll as much blanket as needed to drape over them, weighting the edges of the blanket down with stepping stones. When it takes more than one pass of the roll, I overlap the seams by a few inches, like shingles on a roof.

    I also make sure that the bottom layer at a seam is south of the layer that sits on top of it, so when a north wind blows, it doesn't open up the seam. Covering a large outgrowth of plants is much easier with a 10-foot-wide roll of blanket, if you can find one.

    For very large plants, I will start unwinding a roll at the base of the plant and spiral upward around it until I reach its top, rolling the plant up like a mummy in a covering of linen. Several spring clamps here and there will keep the covering intact.

    Cool season crops will not need any protection, not even to be safe. My spinach, Swiss chard, turnip greens, collard greens and carrots will make it just fine in the open air. But peppers, tomatoes, eggplants, squash and cucumbers will need to be shielded with frost blankets.

    I'll move few of my container-grown plants inside a garage or a shed each night and move them back outdoors each morning. I see no reason to waste a blanket or risk losing them if they're easy to move indoors.

    Altogether, I think I'll only cover only four or five beds this year, not the dozen or more as in past years. Too few of my plants are worth saving, and I've begun to experiment with greenhouse growing in a more serious way than my tests last year, so I'm not too distressed about my crops outdoors meeting their end.

    Frost blankets are sold at home improvement stores and garden centers for just under $20 for a 6-by-25-foot roll. I've learned the hard way that the worst time to buy frost blankets is the day before cold weather is predicted to occur. It's a good idea to buy a few rolls well in advance.

    Habanero peppers ripen on the vine early in November on a farm south of Dallas.

      
    Photo by Marshall Hinsley
    Habanero peppers ripen on the vine early in November on a farm south of Dallas.
    unspecified
    news/restaurants-bars

    Roundup Time

    Dallas restaurants heat up new summer menus in this roundup of news

    Raven Jordan
    Jun 17, 2025 | 6:39 pm
    Mirador whipped fet
    Mirador
    Whipped feta at Mirador

    Mid-June means it's time for a roundup of restaurant news around Dallas, and this one is perfect for people craving something new. Everyone's doing new menus and dishes, from a fancy lobster roll and wine pairing to a new ranch dip at one of America's most popular chains.

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

    Al Biernat's has a new special 3-course dinner at its Al Biernat’s North location, available on weekend nights only from Friday-Sunday, featuring dishes like grilled pear soup, snapper, short rib, steak frites, and Al’s Famous coconut cream pie, for the bargain price of $55.

    Mirador in downtown Dallas has a new summer menu for brunch and lunch featuring $18 seasonal crudo, $14 heirloom tomato salad, $11 chocolate donut, and a $18 Foie-ffle with buttermilk waffle, duck confit, cultured butter.

    The Porch has a new summer menu with $30 wood-fired salmon, $16 pork belly burnt ends, and $38 shrimp & grits. Plus, there are $10 "inflation-free" cocktails featuring a margarita and hibiscus hybrid.

    Te Deseo in the Harwood District has a new menu at their La Terraza rooftop with corn soup, salsas flight with three salsas, cheese and chicken stuffed arepas, tacos, ceviche, and churros. Dishes range from $9 for an appetizer to $29 for fajitas.

    Elm Street Cask & Kitchen in downtown Dallas has a new summer menu with $34 blackened redfish, $14 Gulf shrimp ceviche, $34 chargrilled pork chops, and lighter bites like $14 watermelon & feta skewers.

    Winsome Prime the steakhouse at Trinity Groves has a new weekend brunch with $17 spinach-artichoke dip, $25 six-ounce Kobe burger, $46 oxtail hash, and $47 lobster Benedict. Hours are Saturday-Sunday from 11 am-4 pm.

    Culpepper Cattle Co. has a new Sunday brunch buffet for $28 with omelets, chicken fried steak, cheddar grits, monkey bread, biscuits & gravy, chicken tenders, pancakes, waffles, French toast sticks, migas, tacos, plus $5 mimosas and $8 build-your-own bloody Mary bar.

    Eddie V's has a new special pairing a lobster roll and wine for $38, with choice from Brewer-Clifton Chardonnay, Whispering Angel Rosé, or Brewer-Clifton Pinot Noir. Available at both Plano and Fort Worth locations until July 25.

    Jinya Ramen Bar has new summer chef specials: tan tan men noodles in a chilled chicken broth, topped with pork and bok choy for $17; and buffalo cauliflower with ranch for $8. Available through August 31.

    Tacodeli is bringing back the salmon pistachio taco, with includes salmon wrapped in a pistachio crust, pistachio salsa + spicy habanero escabeche, and a sprinkle of pistachios for $6.50.

    Fish City Grill has a new "handhelds" menu of tacos and sandwiches, starting at $14, including fishwich with beer-battered cod, honey chipotle shrimp tacos, lobster & shrimp grilled cheese, shrimp po’boy, and bacon cheeseburger.

    Dog Haus, the hot dog restaurant and biergarten, has teamed with chef Josh Elkin for an Aloha Soopah Slider featuring fried Spam, tater tots, chili crunch, furikake, eggs, and maple sriracha on grilled King's Hawaiian rolls. Available for $8 through July 21.

    Culinary Dropout is celebrating its one-year anniversary in the Design District with new summer dishes, zero-proof sips, and frozen cocktails. There are two-for-one sushi rolls, whipped feta and tahini dip, strawberry spinach salad, short rib, and cocktails like Pancho's Paloma and the Irish Goodbye with whiskey, Borghetti Italian liqueur, cold brew, and cinnamon cold foam.

    Barcelona, the Knox-Henderson wine bar, has a menu designed for patio dining that includes asparagus a la plancha with charred lemon; corn zucchini buñuelos with dill and citrus; burrata topped with onion pesto and blistered tomatoes; or a whole roasted branzino served with salsa verde, potatoes, and lemon.

    Corner Bakery is offering low priced sandwiches such as ham and Swiss, bacon & egg, and chicken salad sandwich for $4 and $5. The sandwiches are typically $8-$10.

    Bellagreen has six new limited-time dishes including cucumber & avocado gazpacho, watermelon salad, falafel burger, and lemon crumble bar. Priced at $5-$20. Available through the end of August.

    First Watch has a new summer brunch with blueberry lemon cornbread, elote breakfast burrito, shrimp & grits, and strawberry tres leches French toast with spiced gingerbread cookie crumbles. A new summer drink is the Watermelon Wake-Up with watermelon, pineapple, lime, and mint. Available through August 11.

    MilkShake Factory, the Grapevine dessert shop, has added the buzzy Dubai-style chocolate bar with pistachio crème and toasted kataifi wrapped in milk chocolate for $6. They have also added a limited-time strawberry pretzel pie shake withstrawberries, salty pretzels, and frosting, topped with whipped cream and a strawberry for $10, available through July 27.

    Menchie's frozen dessert chain has partnered with Hi-Chew candy for a limited-edition flavor: Hi-Chew Blue Hawaii Tropical Candy. The flavor combines citrus and pineapple in a creamy frozen dessert, available through June 31.

    Bahama Buck's has a limited-edition lineup of Bomb Pop shaved ice and sodas. Flavors include Watermelon Bomb Pop Sno topped with sprinkles and a Watermelon Bomb Jr., Bomb Pop Cherry Bahama Soda, Bomb Pop Lime Bahama Soda, and Bomb Pop Blue Raspberry Bahama Soda. Available at Dallas locations from June 26-July 6.

    Einstein Bros. Bagels, the fast-casual bagel chain, has morning mocktails in fruity flavors like Bros. Bay Breeze with cranberry, lemonade & passion fruit; Passion Fruit Sunrise with OJ, lemonade, & passion fruit; and an Energy Spritz made with Monster Energy. Starting June 18.

    Duro Hospitality and Socorro Tequila have launched Socorro Tequila Joven Duro Edition, a collaboration that brings an exclusive tequila experience to all Duro Hospitality concepts. Cocktails include “El Martini” at Mister Charles with Makrut Lime and Cointreau; the “Sandro Pertini” at The Charles with mezcal, Campari, and lime; and the “Tio Rosso” at El Carlos Elegante with grapefruit soda and rosemary.

    Taco Bell has new chicken strips for a limited time. They come solo, in tacos, or in a burrito. The chain keeps dabbling in chicken: They launched chicken nuggets with a tortilla chip breading in 2024, then brought them back again in 2025. The chicken strips are marinated in jalapeño buttermilk and coated with tortilla chip breadcrumbs and can be ordered with choice of spicy ranchero or avocado ranch. The taco features one chicken strip, purple cabbage, lettuce, pico de gallo, and cheddar on a tortilla. The burrito has all the same ingredients, but two chicken strips instead of one. Items are $3-$6.

    Chipotle is launching adobo ranch, the chain's first new dip in five years since queso blanco. the sauce features adobo pepper, sour cream and a blend of herbs and spices. Available starting June 17.

    7-Eleven, Inc. has a new Spicy Hot Link Sausage featuring a slow-smoked, paprika-packed sausage. They've also launched a summer Craveables Value Menu with 5 bone-in wings for $5 and a glazed doughnut for $1.

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