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The Farmer Diaries

Texas farmer fine-tunes growing procedure with enterprising experiment

Marshall Hinsley
Dec 15, 2013 | 6:00 am

Last spring, I built a wicking garden bed to see if it did better than growing crops the usual ways. It seemed foolproof, like it would have everything plants needed for trouble-free gardening: soil, nutrients and a reservoir of water.

Having tried it, I can say that the results were mixed but promising. Some crops thrived; others did not. Despite my mixed results, the wicking garden bed offered meaningful time savings, and for that reason alone, I shall try it again in 2014 — but with a modification.

Round 1
To recap, a wicking garden bed is a watertight basin. It could be a trough, a plastic swimming pool, a raised bed lined with a tarp — whatever holds water without leaking. On the bottom of the basin, you pour a layer of gravel, crushed pottery or tumbled glass — whatever has bulk and won't displace water. Over that goes a layer of soil where the plants grow. You separate the gravel from the soil with a cloth, so they don't mix.

You cut a small hole at the side; this is where your water goes in. It should be positioned no higher than the height of the gravel, to prevent over-watering. Capillary action draws water up through the cloth and into the soil.

For my first round, I tried a variety of plants: carrot seeds, cilantro seeds, a chamomile plant and a Texas Wild tomato plant. At the end of the day, the carrot seed never sprouted. The cilantro sprouted but withered. The chamomile plant went from robust green to dead and brown a few weeks later.

However, the Texas Wild tomato thrived.

The reason for the failures seemed to be that the water was not wicking high enough into the top layer of soil to reach the seeds or the shallow roots of the chamomile plant. The tomato, though, had roots that reached down deep into the bed's soil and were able to tap into the reservoir.

The plans I followed called for layers of rock and soil, separated by a cloth. But I decided that the bed might benefit from an extension of soil into the bottom layer of rock. Perhaps a set of soil wicks would allow the capillary action to draw the water into the upper levels of the bed more easily.

Having already encountered drawbacks with my raised garden beds, I had no trouble converting a few to wicking garden beds to experiment with my soil wick theory.

Round 2
I excavated an established raised bed, then dug down three more inches below ground level. I lined the dirt bottom and wood frame sides of the bed with a watertight tarp to act as a reservoir — think of it as a flimsy, rectangular bath tub. The liner was held in place on the sides of the raised bed frame by strips of 1-by-2 lumber, screwed into the wood frame.

I placed three inches of pea gravel into the bottom, bringing the top of the rock to ground level. At the top of the gravel layer, I punched a small hole through the tarp and pushed a pipe through the hole to prevent overfilling; the water level will never be more than three inches deep. To feed water directly into the reservoir, I placed a pipe vertically in the corner of the bed, reaching from the top of the gravel up to the height of the bed's frame, about six inches.

Then it was time to add the soil wicks. I took five, 5-gallon plastic plant containers and cut off the tops so that they were only three inches high. I plunged these shortened containers into the rock so that their base hit the tarp liner underneath, then filled them with soil. That gave me five columns of soil, spaced out evenly in the 3-inch-deep rock.

Next, I laid out a 4-by-8-foot sheet of landscaping cloth over the gravel and wicks. I cut out holes over each wick so that they showed through the cloth, while the gravel remained covered.

Lastly, I filled the wooden frame all the way to the top with soil. This top layer of soil connects with the soil columns that reach down into the gravel. And yet from the top, it looks like an ordinary raised bed, with no sign of the water basin beneath.

These wicking beds cost more to construct, and they take more time. Converting each raised bed took about three hours. Compare that to two hours to build a wicking bed from scratch and 30 minutes to build a basic raised bed.

I'm gambling that my experiment will ultimately save time and resources. My vision: effortless harvests from garden beds that need to be watered less than three times a month.

Seedlings growing in a shovel full of soil from Marshall Hinsley's raised garden bed.

Photo by Marshall Hinsley
Seedlings growing in a shovel full of soil from Marshall Hinsley's raised garden bed.
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Joie de vivre

New Bishop Arts bistro brings French elan to historic Oak Cliff home

Christina Hughes Babb
Oct 23, 2026 | 4:33 pm
trapeze
Photo courtesy of Trapèze/Peter Novotny
Trapèze is serving French fare in a laid-back bohemian yet deeply thought-out atmosphere.

Transforming historic Oak Cliff homes into dining destinations is an art, and a duo known for their Deep Ellum hot spots has a new work on display: Trapèze, a French bohemian bar and bistro, that has quietly opened at 240 W. 8th St. in a repurposed bungalow on the west end of the Bishop Arts District.

Owners Peter Novotny and Dan Murry, who operate Ruins on Commerce and Armoury D.E. on Elm Street, told CultureMap in February that they envisioned Trapèze as “an old-fashioned bohemian artist’s enclave.”

Now in the soft opening phase eight months later, they say, by "drawing inspiration from the old French bohemian bars and cabarets,” they've accomplished their goal of creating "a place where people can enjoy a great meal and drinks, listen to some music, and just lose track of time a little.”

Trapèze has been welcoming guests discreetly the last couple weekends, as they complete a few finishing touches both to the building — they are excited about the near-complete patio — and to the food: “We have a limited but very solid menu available now, and should have the full menu, brunch and all, ready very soon,” Novotny says.

A grand opening date is still in the works.

Novotny has said that inspiration for Trapèze came from Oak Cliff’s historical French influence. Bishop Arts once was home to the French utopian community La Reunion, which settled in the mid 1800s. The neighborhood pays homage to these roots at its annual Bastille on Bishop celebration.

“We’re trying to do a tribute to the French history of Oak Cliff and Bishop Arts, and our goal is to capture the things we love about regional French cuisine and culture,” Novotny said earlier this year.

trapeze Designed by local artists at Decotron, the front-porch sign at Trapèze offers a taste of what's inside. Photo courtesy Trapèze/Peter Novotny

Novotny and Murry hired New York-bred chef Jeremy Spector to direct Trapèze’s culinary program. He’s worked in famous kitchens such as Balthazar and Gramercy Tavern and has owned and operated restaurants in NYC. The owners have told CultureMap that Spector's menu represents different regions of France, along with flavors inspired by France’s once-vast colonial empire, including Moroccan cuisine.

The bar menu is full of classic French and New Orleans-esque cocktails made with French spirits and liqueurs like absinthe and chartreuse; an extensive list of cognacs; French Caribbean-rooted Rhum Agricoles (or Agricole rums), and French and “French-adjacent” cider and beer.

The house that is now a restaurant underwent a massive revamp, which lasted months due in part to weather-related delays. To make matters more challenging, Trapeze is located in a conservation district, which means construction had to be done in a specific way that would preserve the home’s original look.

“It’s basically a complete renovation,” Novotny says. “They had to rebuild the entire structure. The whole exterior is all new.”

The new sign out front reads Bien Mangé, Bien Bu, which translates roughly to good food, good drink. Made by the sculptural artists at Decotron, an Elm Street-based signage fabrication company, it creates curb appeal and offers a preview of the attention to detail, whimsy, fine craftsmanship, and French flavor found inside.

Hours have been slightly fluid. At this time Trapèze is open 4 pm-"late" Wednesday-Thursday and 4 pm-2 am Friday-Sunday. Updated days and hours will be posted on Instagram along with information about live music performers, they say.

bar food drink craft cocktails french food live music bishop arts restaurants
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