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    The Farmer Diaries

    Texas farmer harvests the power of coconuts to remedy poor soil

    Marshall Hinsley
    Oct 26, 2014 | 6:00 am

    One of the best ways to grow crops is in a raised bed garden, because you can create your own nearly perfect growing environment. You can add amendments to the native soil that correct its deficiencies and improve its texture, giving plants a fertile, aerated soil where they can easily germinate and thrive.

    I have more than 30 beds, but at least a dozen are in less-than-ideal condition. In some, the soil is so hard that watering dries quickly. This makes sprouting difficult, especially small seeds such as carrots; they require even moisture in the soil day after day. Seeds also need a soil surface that's easily penetrated by roots of surface-sown seed or broken through by seed planted a quarter- to a half-inch deep.

    As a soil amendment, coconut coir is a rich, soft organic matter that holds moisture for days.

    The best solution for breaking up heavy clay soil is to work composted organic matter into it. If I were planning for next year, I could increase the soil's microbial content by adding molasses, worm castings and tea made from the castings; plant a cover crop; and work it into the soil after it grows for a little while. But I want to plant carrots today so I can eat them by Christmas.

    For a quick remedy to this subpar dirt situation, I have several options.

    I could add compost. But I would need two or three wheelbarrows' worth, and my compost bin is currently only partially decomposed. I could buy compost, but I'm reluctant to spend the money on something I can do myself for free.

    Peat moss is not expensive and is commonly offered as a solution. But for a number of reasons, I prefer to use coconut coir, a cheap, effective and eco-friendly material that beats just about anything else.

    Coconut coir is good
    Coconut coir is the outer fiber of coconut husks, a byproduct of coconut harvesting. It's a brown, fibrous material also used in floor mats, mattresses and brushes. It is organic, but it holds up well against decomposition, and it will last several growing seasons.

    As a soil amendment, it is a rich, soft organic matter that holds moisture for days. The particles are fine; tiny seeds that are planted in it will make plenty of contact with the medium, which is vital for the first few days a sprout takes root and must not dry out.

    Coconut coir also makes an excellent potting soil for containers with mixed with equal parts of vermiculite and perlite.

    It comes in 10-pound bricks of dried and compressed coconut coir, about the size of two shoe boxes, side by side. Each brick is $10. I split one brick between two beds.

    To use it, I place it in a wheelbarrow and add 10 gallons of water. It expands more than four times until it fills the wheelbarrow. I remove all the weeds and dead plants from the bed. Then I till the soil with a spade fork, about eight inches deep so that the soil is broken up a little.

    Once the soil is broken up, I spread a layer of the coconut coir over the surface of the bed, about an inch deep. Using a smaller hand fork, I work a little of the coir into the crust of the soil and no deeper. Already moist and friable, the coir layer creates a perfect bed for the tiny seeds I plant, and it keeps them moist between the daily waterings they'll need to instigate germination.

    After the seedlings mature, about a week or two after they sprout, I back off from watering daily. The coconut coir layer has the properties to carry them through until they unfurl their true leaves, not just the sprout leaves.

    If I need to break up the soil a little deeper, I use a whole brick in each bed and mix it into the soil down about six inches. Coconut coir also makes an excellent potting soil for containers with mixed with equal parts of vermiculite and perlite, two gardening media available at any nursery.

    Coconut coir is more difficult to find. In spring, home improvement stores sometimes carry bags of loose coir, not the compressed bricks. Privately owned nurseries — such as Garden Variety Organics and Redenta's in Dallas or Marshall Grain Company in Fort Worth — are better bets for finding it. Of course, online there are many places to buy it, including Clean Air Gardening, Growers Supply and Natures Footprint.

    Peat moss is bad
    Peat moss is easier to find, but as a soil amendment, it performs poorly. Its spongy appearance looks like it would add moisture to soil, but I've found that it creates a sort of barrier between itself and native soil, pushing water away once it dries out. Once it's dry, it's almost impossible to wet again unless fully submerged; sprinkling with a water hose is useless.

    There are other reasons to avoid it. Peat moss, simply the remains of sphagnum moss that grows on the surface of a bog, might seem like a renewable resource. But mining peat moss from peat bogs in Canada destroys the ecosystems where it accumulates. It takes 1,500 years for a 3-foot layer of peat moss to form, so once it's harvested and the bogs are obliterated, there's no chance it will reform in our lifetime — or anytime before the year 3514.

    More important, peat bogs bury huge amounts of carbon from the atmosphere underwater and trap it there for thousands of years. We're not only destroying a beneficial factor in the fight against global warming, but we're also releasing carbon into the atmosphere that was trapped way back when Jesus gave the sermon on the mount.

    The use of coir is growing, especially among commercial growers and in commercial hydroponics operations. But home gardeners are catching on too.

    Tiny carrot seeds require fine, moisture-retaining soil for proper germination.

    Photo by Marshall Hinsley
    Tiny carrot seeds require fine, moisture-retaining soil for proper germination.
    unspecified
    news/restaurants-bars

    Tex-Mex News

    Dallas Tex-Mex institution Desperados brings the puffy tacos to Plano

    Teresa Gubbins
    Apr 10, 2026 | 4:32 pm
    Desperados puffy taco
    Desperados
    Puffy tacos at Desperados

    A Dallas Tex-Mex institution has expanded to Plano: Desperados Mexican Restaurant, a family-run Mexican and Tex-Mex favorite, has opened a location in West Plano, at 5960 W. Parker Rd. #210 in a former On the Border, just east of the Dallas North Tollway.

    Desperados is a legend dating back to 1976, with a dedicated following for its authentic Mexican and Tex-Mex favorites, and lots of margaritas, all served at a wallet-friendly price.

    The restaurant was famously founded by Jorge Levy, who was working at another Mexican restaurant when he was approached by two customers who lured him away to start his own place. Jorge secured recipes from his mother to create the restaurant's menu of authentic Mexican and Tex-Mex dishes, and they opened their historic location at 4818 Greenville Ave. in 1976.

    They followed that with a second location they opened in Garland at 3443 W. Campbell Rd. in 1996. Jorge's two sons Jake and Michael Levy joined him, beginning to work at the restaurant from a young age. Jorge helped found the annual Dallas Margarita festival in downtown Dallas, and the restaurant operated a booth at the State Fair of Texas for many years, where they won the Big Tex fried food competition with their Deep Fried Latte.

    In 2025, the Levy family retired, handing over the reins to Iron Table Hospitality, a Dallas company that also owns Firo Pizza, Craft Pies Pizza, and Fire Bowl Cafe. But Desperados is such a well-oiled machine, with many longtime employees, that little has changed, says spokesperson Shaena Rowland.

    Desperados Mural at Desperados.Photo courtesy of Desperados

    The Levys also lent a hand with the expansion, she says.

    "They always wanted to expand to the north and helped scout the location," she says. "Desperados has maintained a wonderful group of regulars and many of the original customers from Greenville Avenue now live in Plano."

    "Jorge, the founder who came up with these recipes, has also been back in our kitchen showing the cooks how to do it," she says

    Specialties include their chile relleno; fajitas in chicken, beef, or shrimp; brisket and seafood tacos; upscale dishes such as steak Argentina, a tenderloin with chimichuri sauce; and what many swear is the best flan in town. To keep things fresh, they regularly rotate in new dishes with recent additions such as a quinoa bowl and stuffed avocado salad.

    But they're best known for their Desperados tacos, their version of the cult puffy tacos from San Antonio in which the taco shell gets fried until it puffs into a crisp, airy, and chewy experience. Desperados' rendition has two crispy flour tortilla tacos, jack cheese, choice of beef or chicken fajita meat, pico de gallo, and avocado. It's their most-ordered entree since opening day.

    A close cousin are their flautas, rolled in flour tortillas, filled with brisket or chicken, and deep-fried until also-puffy, served with guacamole, refried beans, and sour cream ranchero sauce. Most dishes average $15.

    Margaritas are a key part of their appeal, with a big lineup of flavors such as frozen original and mango; the Texas Tornado, which brings to mind Mi Cocina's mambo taxi; as well as an irresistibly creamy new avocado margarita that was a major hit on opening day in Plano. And their "Margarita Wednesdays," featuring margaritas for $4, are a Desperados tradition.

    tex-mexopenings
    news/restaurants-bars

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