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    The Farmer Diaries

    Texas farmer revives forgotten native tree with sweet little orchard

    Marshall Hinsley
    Mar 30, 2014 | 5:00 am

    Up the road about half a mile from where I live, there was a huge mulberry tree growing on an old home site, the property of the late Mr. Swanson whom I met as a child. His white, wooden home with its green tile roof from the early 1900s was long gone, but the tree remained and yielded fruit year after year.

    I could take a walk and eat a handful of the sweet, dark red berries whenever they were ripe. I took very little; the rest I left for wildlife.

    The most impressive fact about the tree was how it produced fruit for decades, unattended and watered only by the rainfall. The food from its branches was free, delicious and nutritious — all good traits that I decided I'd like to have in fruit trees in my growing orchard.

    For my black mulberries, I had to go "bare root," a term that refers to small twigs with naked roots that allow for easy shipping.

    But when I set out a few years ago to find a local source for mulberry trees, there were none to be found. Mulberry trees, along with other fruit trees enjoyed by past generations, seem to have fallen out of favor and forgotten.

    I finally found a source at Gurney's, a seed and nursery company based in Indiana that sells trees, bushes and other live plants by mail order. I had to go "bare root," a term that refers to the small twigs of nursery stock with naked roots that allow for easy shipping.

    After checking Texas Invasive's database, I purchased black mulberries. I avoided white mulberry and paper mulberry because they can overtake native flora and become a chore to contain.

    Red mulberry is the native North American variety, but the only option I could find at the time not considered a threat to our ecosystem was black mulberry. I ordered eight trees for less than $100 — bare roots are cheap.

    Building a mulberry orchard
    My order arrived just at the right time to plant them in my USDA zone. Shipped in a long cardboard box were eight sticks, wrapped in plastic, with balls of shredded, wet newspaper clumped around the roots.

    They looked dead on arrival. But from experience I knew that they were ready to bud into a living tree as soon as they were placed in the soil. I set out to plant my sprigs immediately.

    Following the enclosed instructions, I first soaked the roots in water for about two hours. I added a couple of tablespoons of seaweed extract because I understand that this stimulates growth. While the trees soaked, I dug small holes about eight inches deep, the length of the roots, and a foot and a half wide.

    Bare root saplings need extra care until they're at least 4 years old and their roots have become established.

    Rain had been scarce, so the soil was dry and formed hard clods as I dug. To correct this, I placed the dug-up soil in a wheelbarrow and mixed in several fists full of coconut coir, expanded shale, Texas green sand and lava sand, so there would be finer particles to fill in the areas around the roots and eliminate air pockets. These amendments also improve soil's percolation, allowing water and oxygen to easily reach the few scant roots of bare root trees.

    To top off the prep work, I added a few pinches of soft rock phosphate, Sul-Po-Mag and a mineral amendment full of calcium, iron and trace elements, just to improve the soil's fertility a little.

    Before placing each tree in a hole and filling in the soil, I located where the tree's trunk ended and the roots began. It was a simple task: The color of the thin, tan bark was more vibrant at the spot where the roots began, and the diameter of the root area was noticeably bigger.

    That was the spot that would need to be at the level of the surface of the ground. A tree set too low will almost always die within a few years.

    I set a shovel handle down into the hole so that it spanned both sides, clearly showing where ground level was and where my roots should be set. Holding the tree in place against the handle, I filled in the hole with the amended soil. For the final step, I poured two gallons of water slowly into the root area of each new tree, enough to expel all the trapped air and thoroughly moisten the soil.

    I then created a cloth "igloo," to protect each tree from grasshoppers and shield it from intense sunlight, until it could become established in a couple of years. For materials, I used four 1-foot-long pieces of steel rebar and two 8-foot-long strips of half-inch PVC pipe.

    • I drove the four pieces of steel rebar into the ground, a foot away from the tree on all four sides, leaving six inches of each stake aboveground.
    • I placed the end of one PVC pipe onto one stake, curved it over the tree and eased the other end onto the stake on the opposite side.
    • I bent the second PVC pipe the same way, crossing the first one at the top, creating the skeleton of a dome structure.
    • Over the PVC dome, I draped Agribon 15, a spun polyester gauze that stands up against pests and ultraviolet light.
    • I made rubber clamps out of radiator hose, slit lengthwise and cut into 6-inch lengths.

    The Agribon 15 should be replaced yearly, or whenever grasshoppers find a way through it. In the years I've used this form of protection, my young trees have thrived free of insect damage.

    Bare root saplings require frequent watering in the beginning. In their first year, I water them every other day during the summer, sometimes daily in a severe drought.

    In the next several years, I go a little longer, but never more than a week. They need extra care until they're at least 4 years old and their roots have become established. Unlike trees grown in a container, the first years for bare root trees are like an extension of their nursery development, so they cannot endure the slightest neglect.

    After five years, they should be ready to withstand the harsh realities of nature. Soon after, they'll begin to bear enough fruit to make all the trouble worthwhile.

    I plan to add native red mulberry trees to my lineup as soon as I find some in stock. Until then, the black mulberries I found should supply me with all that I want, plus a little extra for the market.

    As for the original mulberry tree, it was felled recently to make way for a new home, with plain trees that bear no fruit. But the legacy of the old man lives on, in my memories and in the tree that inspired my mulberry orchard.

    Bare root trees are delivered by mail when it's the right time to plant them.

    Photo by Marshall Hinsley
    Bare root trees are delivered by mail when it's the right time to plant them.
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    Spicy chicken joint

    TikTok-famed hot halal chicken chain The Red Chickz pecks into Carrollton

    Stephanie Allmon Merry
    Jul 23, 2026 | 4:36 pm
    The Red Chickz
    Facebook/The Red Chickz
    Dipping hot chicken into sauce is a big thing at The Red Chickz.

    A California hot chicken chain that's famous for being TikTok-famous is making its Dallas-Fort Worth debut in Carrollton. Called The Red Chickz, it will open at 3204 E. Hebron Pkwy. #220, Carrollton, on Saturday, July 25.

    This will be The Red Chickz's second location in Texas, following a restaurant in Cypress, outside Houston.

    Founded in Los Angeles in 2018, The Red Chickz serves 100 percent halal chicken with a California twist on Nashville hot chicken, says a release. Halal refers to the method in which the chicken are slaughtered, one that focuses on humane treatment of animals, cleanliness, and acknowledging the value of life.

    The Red Chickz menu features chicken sandwiches, tenders, wings, tacos, and loaded fries, with seven spice levels ranging from no heat to extra hot.

    Their signature item is the Honey Butter Sandwich, which pairs a Nashville hot chicken breast with honey butter, pickles, and slaw on a brioche bun. Other menu standouts include a French Toast Sandwich, Nashville Hot Chicken Tacos, cauliflower for vegetarians, plus sides such as cheese curds, corn ribs, mac and cheese, and seasoned fries.

    They also offer a range of sauces for dipping, including Comeback Sauce, Honey Butter, Smoky Honey Mustard, and Homemade Buffalo Sauce.

    The Carrollton restaurant is owned by franchisee Nazar Osman, an entrepreneur from Northeast Africa, who moved to the United States in 1992. He says he plans to open two more locations around Dallas.

    CEO and co-founder Shawn Lalehzarian says the success of the Cypress restaurant made expanding further into Texas a logical decision.

    "The incredible response we've seen in Cypress confirmed Texans have a strong appetite for bold flavors, quality food, and memorable dining experiences," he says in a release. "As the Dallas-Fort Worth region continues to attract new residents, businesses, and investment from across the country, Carrollton is a natural next step for our expansion."

    Part of the chain's appeal comes from its modern social media strategy. Rather than relying on traditional advertising, The Red Chickz built its brand through TikTok videos showcasing the crunch, texture, and spice of its chicken, often tapping into viral trends and encouraging customers to create their own content.

    Some (ie, those who don't work in traditional media) might say the strategy has paid off: The chain has amassed more than 1.2 million TikTok followers and recently was named a finalist for the 2026 Chicken Marketer of the Year award.

    Similarly, their strategy to build buzz around the Carrollton store seems to have been to invite influencers to post videos of chicken being dipped in giant buckets of sauce, like this one and this one and this one and this one. Yummy!

    To celebrate the grand opening in Carrollton, the first 150 customers on July 25 and 26 will receive a free Honey Butter Sandwich with a purchase, and all guests will get 25 percent off their order during opening weekend. Sauce for everyone!

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