Attractions
An Accidental Masterpiece — Clark Gardens
By Jessica Crabtree
A simple idea and love for gardening literally grew before the eyes of Max Clark and his late wife Billie. When the two settled on the property between Weatherford and Mineral Wells, the land was neglected and overrun with mesquite trees. Moving to the location in 1972, the couple initially began creating a garden for their daughter’s upcoming wedding the following year. In a previous comment, Max Clark admitted, “…it was never meant for the public; it was meant for us. We never put anything on paper; we just built it a little at a time.” Clark Gardens Botanical Park made a gradual transformation over the next few decades.
Years of developing their garden grew into something much larger than a simple “back yard garden.” Loved ones will vouch that the years of time and labor invested are a display of Max’s unwavering love for his wife, Billie, who passed in 2012. Before her passing, the couple donated 143 acres of land to the Max and Billie Clark Foundation in 1999, and in 2000 Clark Gardens opened its doors to the public including an event center, plant nursery and staggering garden filled with native Texas and adaptable plants, flowers and trees for every season.
Each season offers visitors a variety of beauty in the overall masterpiece that is Clark Gardens. Spring sets the tone for color that we are starved from all winter. A sea of pink emerges in spring from the double ruffled poppies. Adding to the splendor are more than 3,000 different varieties of irises. Additional flowers are azaleas, roses, daylilies, bluebonnets, cannas and daffodils as well as fruit trees. Summer includes hues of reds, yellows and oranges as all are in full bloom. Fall presents visitors with views of bald cypress and maple, pumpkins, chrysanthemums and large crape myrtles. In the cold of winter, beauty can still be found at Clark Gardens. Garden owners see winter as a time for reflection with the subtle views of holly berries, evergreens and the dusting of snow.
No matter the season, Clark Gardens will not disappoint. The well maintained walk ways are covered two-thirds of the way with a canopy of trees shading the pathways for comfort no matter the temperature. While the flower blooms are stunning, as equally alluring are the trees at Clark Gardens. Historic Tree Trail is made up of more than 80 historic trees for onlookers to see. Each represents its own lineage, American or Texas History and the Civil War.
To read more pick up a copy of the April 2018 issue. To subscribe call 940-872-5922.
Overlooking the Pavilion Lake. (Photo by Judy Valentine)
On The Road With Dave Alexander
Rarely will you find an event center that includes a music venue, a steakhouse and a wildlife refuge all rolled into one.
Oak Meadow Ranch has been welcoming guests for over two decades with one thing in mind, your complete happy experience.
The Chef Dinner and Exotic Animal Experience includes a four-course meal followed by a hands-on experience with exotic animals.
You can catch up with Dave at the Birthplace of Western Swing Festival in Fort Worth, Texas on November 7, or at the Irving Symphony Orchestra in Irving, Texas on November 9. To read more about his experience at Oak Meadow Ranch, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print.
To subscribe by mail, call 940-872-5922.
By: Lindsey Monk
On Aug. 22, 2024 at 11:40 p.m., the Remington fire jumped the line in Wyoming to burn towards Montana at a high rate of speed. The fire burned 194,459 acres and over 41 miles from one end to the other in a span of two days. Livestock producers will be feeling the effects for years to come.
Pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
By: Hannah Claxton | Editor
The GO TEXAN program is a Texas Department of Agriculture initiative dedicated to showcasing and supporting Texas based busi- nesses. During the State Fair of Texas, held in Dallas each year, the program puts together the GO TEXAN pavilion. Within the pavilion, presented by Southwest Dairy Farmers, visitors have the opportunity to sample and shop Texas-based products, learn more about agriculture and participate in family-friendly activities.
In 2023, more than $1 million in revenue was generated across nearly 67,000 products sold. Businesses with products produced or processed in Texas are invited to apply to join the program, and can visit http:// www.gotexan.org/JOIN to apply.
When visiting the State Fair of Texas, make sure to visit the GO TEXAN pavilion to support businesses driving agricultural commerce and explore Texas agricultural commodities outside of North Texas.
The State Fair of Texas is held each year in the fall, and is considered to be the first of the “majors” shows for many students involved in showing livestock. Cattle, hogs, sheep, goats, rabbits, chickens, and even llamas all have a class to enter at the fair.
For those not showing livestock, over a hundred creative arts classes are available to enter. Canned goods, photography, quilts, paintings, and butter sculptures are all displayed throughout the fair’s duration. Another contest judges a variety of antique collections and keeps them on display throughout the duration of the fair.
It’s not the State Fair of Texas without world-renowned food. The Big Tex Choice Awards contest has solidified the State Fair of Texas as the top Fair for great food creations. Each year, State Fair concessionaires fry up tasty and unique foods for a chance to become a finalist in the annual Big Tex Choice Awards competition.
The 2024 Finalists in the Savory category are: Dominican Fritura Dog (by Justin Martinez), The Drowning Taquitos (by Tony & Terry Bednar), Hippie Chips (by Rose and Tom Deschenes), Hot Chick-In- Pancake Poppers (by Palmer and Amanda Fortune), Texas Fried Burnt End Bombs (by Nick and Vera Burt).
In the Sweet category, the 2024 Finalists are: Nevins Nutty Bar- Laska (by Tami Nevins Mayes & Josie Mayes), Rousso’s Cotton Candy Bacon On A Stick (by Isaac Rousso), Strawberry Pop-Tarts Beignettfle (by Justin Martinez), Texas Sugar Rush Pickles (by Heather Perkins), and Tropical Two-Step Punch (by Binh Tran).
Livestock & contests schedule of events is available in the September issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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