The Farmer Diaries

Texas farmer weighs pros and cons of raised beds in gardening

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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Restaurant News Roundup Time

Exclusive Prime rib and fancy lunches lead this Dallas restaurant news

Mirador

Time for another roundup of restaurant news around Dallas, and there's plenty to chew on: From new lunch and dinner menus to holiday-flavored beers. Even bigger news— the McRib is back, for those who have been anxiously awaiting its return.

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

Insomnia Cookies, known for serving warm cookies all day and night, has opened its first store in Grand Prairie, at 2810 S. SH-161, with in-store, pickup, and delivery. From the Classic Chocolate Chunk cookie to favorites like Snickerdoodle and Confetti Deluxe, Cookies & Ice Cream flavors, brookies, brownies, and blondies, a full slate of vegan options, and a rotating limited-edition menu, the brand’s offerings satisfy every sweet tooth. This is their 26th store in Texas and 308th location nationwide.

HoneyBaked Ham has a new Prime Rib item exclusive to Dallas. The Prime Rib averages $26 per pound, with sizes ranging from 3-8 pounds. It serves 6-16 people, depending on the size. There are limited quantities available at each store. It's available at all 10 Dallas locations.

Greenville Avenue Pizza Company is introducing the zesty chicken bacon ranch pizza, the latest from their seasonal pizza lineup. The pizza features a creamy ranch base, grilled chicken, bacon, tender artichokes, fresh spinach, garlic, mozzarella, Parmesan cheese, and topped with a sprinkle of lemon pepper seasoning. The pizza is available for $8.50 a slice, $21-$23 for a 12-inch pizza, and $26 for a 16-inch pizza. It’s available through February 2 at both Greenville Avenue and Peavy Road locations.

Mirador has launched a weekday three-course prix-fixe lunch menu for $30. It starts with a choice of two deviled eggs with caviar and chives, whipped ricotta toast, cup of tomato soup, or salad; second course includes choice of dishes like chicken paillard with Swiss chard, preserved orange sofrito, and aged parmesan; and a farro bowl with cauliflower green goddess, cherries, Marcona almonds. For the third course, there’s a to-go cookie. Available Tuesday through Friday from 11 am - 3 pm.

Broken Yolk Cafe in McKinney has two limited-time items: carrot cake waffle, a cinnamon spice cake batter waffle with shredded carrots and raisins, finished with candied pecans, powdered sugar and cream cheese icing starting at $9; and snickerdoodle latte, combining espresso, cinnamon bun and cookie butter syrup, vanilla cream, milk, and cinnamon sugar, available hot or iced for $6. Available through January 6.

Truluck’s has three new holiday items featuring cake and cocktails. For dessert, there’s chocolate peppermint cake made with layers of chocolate cake, frosted with peppermint cream cheese icing, topped with crushed candy and Godiva chocolate sauce; $14 per slice, $10 per petite slice, and $70 whole cake. Cocktails are $17.50 and feature Holiday Nog, a spiced cocktail with Bourbon and Bourbon cream; and Nutcracker Rum Punch, a rum ball balanced with honey and fruit. Available at Dallas, Plano, and Southlake locations until the end of December.

Fleming’s Prime Steakhouse & Wine Bar in Plano has launched new holiday items, including a Japanese A5 Wagyu experience served rare with a sizzling hot stone tableside accompanied by miso glaze, grated horseradish and black lava salt. There’s a new $140 Season of Opulence filet and lobster four-course menu; and holiday weekend lunch starting at $28, featuring choice of steak frites, cabernet filet, or barbecue salmon fillet. Also, there's a new $94 caviar service featuring Hackleback caviar served with blinis, capers, chives, sour cream, egg, and shallots. Available through January 6.

Jinya Ramen Bar has brought back The Red Garnet and curry rice croquettes for a limited time. The Red Garnet is a red vegetable broth featuring pork chashu, spinach, green onion, kikurage, white onion and topped with chili garlic sauce, served with thick noodles for $18. The croquettes are lightly fried, seasoned rice balls stuffed with white cheddar cheese that start at $8. Available until February 28 at all Dallas locations.

Fish City Grill and Half Shells are both offering three chalkboard specials throughout the month. Dishes feature $15 FishWich, with beer-battered haddock fish; $17 chimichurri shrimp tacos; and$24 horseradish Arctic char, served with a Creole mustard cream, buttermilk mashed potatoes and sugar snap peas. The specials are available at all 12 DFW locations and run through December 31.

Grimaldi’s Pizzeria is bringing back its Fire & Spice seasonal menu. New winter dishes include the pepperoni diavolo pizza; the bridge board, an assortment of Italian meats and cheeses, with walnuts, dried cranberries, and oven-roasted Brussels sprouts drizzled with hot honey, served with sliced bread; and white chocolate cheesecake. Cocktails feature the desert pear margarita and Vino’rita, a classic margarita topped with a festive pour of Mille Gradi Sangiovese. Prices range from $7 for the white chocolate cheesecake to $32 for an 18-inch pepperoni diavolo. Available through March 3.

Carrabba's Italian Grill has launched two new full-sized cakes: cannoli cream cake, a vanilla cake with layers of cannoli filling, pistachios, and chocolate sauce with a chocolate chip crust for $64; and strawberry cheesecake, a New York-style cheesecake topped with strawberry puree for $51. Place orders 48 hours prior to pick up or delivery. Available through January 13.

Moxies, the Canadian pub in Uptown, is rolling out limited-time festive cocktails. There are three new drinks, including the Old Fashion Christmas Cocktail with High West Bourbon, cranberry simple syrup, and orange bitters; Peppermint Mocha Martini with a combination of Cafe Borghetti, Ketel One vodka, and peppermint syrup; and Winter Aperol Spritz, with Aperol, Ruffino Prosecco, and Moxies' cranberry syrup. Cocktails are available through January 1.

Dairy Queen has brought back their chicken and dumplings, featuring chicken, gravy, and fluffy dumplings. It comes in three sizes: 12-ounce, 16-ounce, and 32-ounce, available for dine-in, drive thru, and takeout. Chicken and dumplings are available at locations across Dallas-Fort Worth through the end of February.

Rita’s Frozen Custard has two limited-time frozen treats: Peppermint Cold Brew Frozen Coffee with vanilla Italian Ice, frozen custard, cold brew coffee, and a hint of peppermint, topped with whipped cream and crushed peppermint topping; and Peppermint Milkshake with a blend of Vanilla Frozen Custard and crushed peppermint, topped with whipped cream and crushed peppermint topping.

McDonald's brought back its famous McRib on December 3. To celebrate the return, they even launched half-gallon jugs of McRib sauce for those who can't get enough, which is already sold out. The McRib is available through the McDonald's app, in-restaurant and through the drive-thru.

Red Lobster has launched a new menu featuring seven new dishes including Lobster Pappardelle Pasta, Lemon Basil Mahi, bacon Wrapped Scallops, lobster bisque, Parmesan-Crusted Chicken, and Roasted Asparagus, plus the return of fan favorites Popcorn Shrimp and Hush Puppies.

Cinnaholic has launched two holiday rolls flavors and menu items. Holiday rolls feature Nutcracker Sweet, topped with crème brulee frosting, a trio of Bavarian candied almonds, walnuts, and pecans, and dusted with powdered sugar for $6;and Oh Fudge, topped with chocolate frosting, fudgy cookie dough, chocolate bark, homemade chocolate sauce, and holiday sprinkles for $7. Other items include $5 CinnaBites, $4 hot cocoa, and $33 wreath cake, with cinnamon rolls shaped into a wreath. Available through January 6.

Shiner, the Texas-based beer, has a festive brew called Shiner Holiday Cheer with flavor from Texas peaches and pecans for $11 for a six-bottle pack and $19 for a 12-bottle pack. Plus, the 12-pack Home for the Holidays collection goes for $15 and features two new flavors: FM 966, a sweet and spicy ale; and s’more, a dark ale brewed with chocolate & marshmallow with hints of graham cracker and vanilla. Both are available through the end of December.

Yelp featured two Dallas restaurants on this year's 25 Best New Restaurants of 2024 list. Wicked Butcher, the downtown steakhouse, and Casa Pollastro, the Brazilian restaurant in Far North Dallas, both made the cut at no. 6 and 20 respectively. They were two of only four Texas restaurants on the list.