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    The Farmer Diaries

    Texas farmer weighs pros and cons of raised beds in gardening

    Marshall Hinsley
    Dec 8, 2013 | 6:00 am

    Raised beds have cropped up in backyard gardens just about everywhere in Texas. Typically 8 feet wide by 6 inches tall, they promise a near work-free way to grow herbs, greens or a couple of tomato plants.

    I've dabbled with raised-bed gardening since I was a teen in the '80s. I used to see them on a PBS show called Square Foot Gardening. Host Mel Bartholomew's method of growing vegetables in small, tidy beds separated by mud-free pathways seemed better than tilling an entire field, only to plant seed in a fraction of the prepared soil. Mulching, watering and weeding were easier in Mel's bite-sized plots.

    I'm in my sixth year of using raised beds, with a setup of more than 30 in my garden. I've reaped some benefits, but I've also come to realize that they're not the cure-all for what ails the farmer. In fact, for every pro, there's a corresponding con:

    Pro: Raised beds warm up faster in the spring and start crops off sooner.
    Con: Raised beds get hotter in the summer, raising soil temperature higher than crops can endure.

    Pro: Raised beds have good drainage.
    Con: Raised beds do not retain moisture well and must be watered daily, sometimes twice a day, in the hottest part of summer.

    Pro: Raised beds can be filled with sterile, weed-free soil and bagged designer dirt.
    Con: Raised-bed soil that has a different texture from the ground cannot efficiently wick up moisture from native soil underneath the bed.

    Pro: Raised beds are small, with neither weeds nor crops beyond arm's reach.
    Con: Raised beds are small with no room to grow melons, beans, peas or any crop that vines out or needs a large area for a harvest to be worth the work.

    On the plus side, the good drainage of raised beds rescued my crops in 2010, when it rained every other day from April to June. The soil became so saturated that water accumulated in some areas up to half a foot deep.

    If not for the height of the soil in the raised beds, my plants would have drowned, and I'd have lost several months worth of work. Instead, they sat healthy and safe in soil that was slightly above water level.

    But monsoon-like conditions are rare in Texas. More typically, we have drought — as in the summer of 2011, when we broke the record for the number of consecutive days at or above 100 degrees. That's when the cons of raised beds wrecked my garden.

    No matter how much water I poured into my beds, my plants faltered. Despite frequent waterings and inches of mulch, soil temperatures rose too high — a direct result of all the surface area that the sides of a raised bed add to the soil around plant roots. Unlike native soil that draws heat away, raised beds are cut off from the natural heat sink that occurs with soil at ground level.

    That summer, my plants were cooked by mid-July. Strolling through the beds at sunset smelled like steamed veggies — it was just that hot.

    They are indispensable in fall and winter, when frequent rainfall makes drainage a priority. In the winter, elevated soil temperatures boost plant growth. Also, raised beds are easier to protect from frost.

    For root crops and greens, raised beds remain a sort of living produce aisle near my house right through the fall. I credit raised beds for my year-round harvest, even when the weather gets cold.

    They're neater. The pathways keep my shoes clean, no matter how muddy the soil is under the landscaping cloth. And finally, the beds offer focused spots for vegetable production.

    But for summer growing, I plan to lower the soil to ground level in the majority of my raised beds. I may also replace the tall frames with simple edging.

    At ground level, they'll no longer be suitably called raised beds; perhaps they should be called framed beds. I may even find that I need to raise and lower the soil levels in each bed as the seasons change.

    I've had to adjust the vision I had of enjoying trouble-free food production with raised-bed gardening. Raised beds are not the last word in growing food.

    But they are a useful tool with advantages to exploit in specific applications. No attempt to opt out of industrialized agriculture can succeed without a little bit of effort.

    Raised beds are helpful for fall and winter gardening.

      
    Photo by Marshall Hinsley
    Raised beds are helpful for fall and winter gardening.
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    news/restaurants-bars

    Restaurant News Roundup Time

    H-E-B supermarket opens in Melissa and more Dallas restaurant news

    Raven Jordan
    May 15, 2025 | 7:41 pm
    H-E-B Melissa
    H-E-B
    New H-E-B Melissa store

    It's May, a time of the year when CultureMap's twice-monthly restaurant news roundup gets a little sleepy, and this May is no exception. This roundup might have fewer items than usual, but they are still must-reads: openings, closings, and even a few delingquent spring menus just being introduced.

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

    H-E-B the supermarket chain has opened a location in Melissa at 1230 Central Expy., at the northeast corner of US-75 and Sam Rayburn Hwy 121. The store broke ground in December 2023, and at 136,000 square feet, it's a biggie, even by H-E-B's gargantuan standards. In addition to the staples that all H-E-B stores have — bakery making breads, cakes, and tortillas, big produce section, SushiYa sushi counter — Melissa has a few distinctive features including a two-level True Texas BBQ restaurant with drive-thru; a full-service H-E-B Pharmacy with drive-thru; and a fuel station with car wash. H-E-B Melissa joins seven other H-E-B stores and two Joe V’s Smart Shop locations that have opened in DFW.

    Piada Italian, an Italian street food chain, is now open at 9605 Coit Rd., #101 in Plano. This is the restaurant's second Plano location. They serve baked piada pockets, wraps, pasta bowls, and chopped salads. There are other Dallas locations in Lakewood, Frisco, McKinney, and Richardson.

    Banh Shop, the small Asian restaurant chain dedicated to the banh mi sandwich, has closed its "streetside" locations which include a location in Fort Worth at 3051 S. University Dr., and a location in Irving at 7601 N. MacArthur Blvd. #105. According to a spokesperson, there are five locations open, all in airports, with more airports to come.

    Keto Kitchen Creations, a meal prep store, is closing its Plano location on May 24. The shop was open for four years serving family-sized keto-friendly meals like stacked enchiladas, keto nuggets, cinnamon rolls, and lasagna, plus personal meal requests. Meals also catered to diets like gluten-free lifestyles. They'll continue accepting bulk meal prep orders, such as green beans or protein mac & cheese, until the last day of service.

    Panda Express, the quick-serve Asian chain, has brought back eggplant tofu at some DFW locations. The dish — featuring eggplant, tofu, and red bell peppers in a sweet and tangy brown sauce — has developed a cult following over the years, inspiring lots of copycat recipes as well as websites dedicated to finding every Panda Express location that offers it. It used to be a regular item, and was recently revived. There are 18 Panda Express locations in DFW, not all have it. Panda Express has dabbled previously in plant-based offerings, including its revered Orange Chicken, which it has more than once offered, with Beyond plant-based chicken.

    Crown Block, the restaurant atop the Reunion Tower, has a new spring menu that aincludes Oysters Rockefeller, scallop gratin, Westholme Wagyu striploin, gnocchi pasta, Lumina Australian lamb rack, and spring rolls. Desserts include Baked Texas and Lizbeth’s basque cheesecake.

    Dive Coastal has a new spring menu with BBQ chicken salad, brisket Cuban sandwich, gazpacho, Egyptian spinach soup, tri-colored cauliflower, blackened pineapple shrimp skewers, jumbo crab cakes, Alaskan wild halibut, and wild mahi mahi. available throughout May.

    The Henry has new seasonal menu items including strawberry and watermelon salad, pressed yellowtail sushi, and wild caught bay scallops. These items are $20-$38.

    White Rhino has a nw menu for summer with strawberry pistachio matcha, the Strawberry Pistachio Latte, and the Pineapple Yuzu Matcha. They've also added a new line of energy drinks including The Avalanche, with almond, white chocolate, and vanilla; Matcha My Energy, with starfruit yellow flavor and a matcha float; and The O.J., a mix of orange juice, strawberry, and passionfruit. Summer drinks start at $6; Chargers energy drinks start at $5.50.

    Lazy Dog has a new frozen cocktail: the prickly pear sloshie. It's inspired by founder Chris Simms’ adventures in Wyoming, and blends Pantalones Organic Reposado Tequila, prickly pear purée, agave nectar sweet and sour, triple sec, and a salt rim. It's $15. Available for a limited time.

    Original Chop Shop is launching a new tikka masala chicken bowl with jasmine rice, grilled chicken, roasted veggies, creamy tikka masala sauce, green chutney, smoked almonds, and black currants. Available starting May 20.

    Wingstop has a new flavor on the menu: Mexican street spice. The Mexican street corn-inspired flavor is a dry rub featuring chili, paprika, chipotle, roasted garlic, a kick of lime, and parmesan cheese. The flavor can also be added to fried corn and fries.

    Golden Corral has three new sauces for chicken tenders during dinner including garlic buffalo, mango habanero, and honey mustard. Available at all Dallas locations through June 29.

    Golden Chick has a new sandwich on the menu: Pimento Crunchwich. The sandwich has pimento cheese spread, jalapeño crisps, and XL pickles. A sandwich is $6, a combo with a side and 30-ounce drink is $9. Available through August 3.

    Shiner Bock has new summer releases: the Shiner Shandy Lemonade variety pack and Ruby Sunburst. The variety pack flavors include raspberry lemonade, mango lemonade, and lemonade, with 24 cans for $18. Ruby Sunburst is tangerine flavored and comes in a six-pack for $11.

    Texas Barbecue is a Facebook group founded by Desert Storm veteran and Rockdale native Derik Strelsky. He channeled his PTSD into a positive force to connect with others on BBQ trips and share reviews. The group spotlights barbecue joints, family recipes, and the talents of pitmasters across the state.

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