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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.
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    Market News

    Small specialty grocer in Celina is a go-to for imported foods

    Raven Jordan
    May 14, 2025 | 6:34 pm
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market

    There's a gourmet shop in downtown Celina offering imported European foods: Called Di Mantzio’s Greek and Italian Gourmet Market, it's a small grocery and cafe at 204 E. Pecan St., Ste. C, where it's bringing in goods you might not find elsewhere in town.

    Owner Vasilios Mantzios is a native of Greece and former NATO military serviceman who moved to the U.S. in 2008. Missing the foods he'd enjoyed in Greece and Italy, he started a booth at the Frisco Fresh Market in 2015 selling olive oils, Balsamic dressing, olives, and Mediterranean salt. In late 2024, he made the move to open the storefront in Celina (coincidentally down Pecan Street from Mangiamo Italian Market & Deli, another highly personal deli and market, making pecan Street a fun destination for a foodie field trip).

    Di Mantzio's carries olive oils, pizza, cheese, charcuterie boards, flour, refrigerated meals, and meatballs with a Greek red sauce, made from a family recipe from Mantzios' aunts and their grandmothers. He also imports marinated lamb and beef meatballs from Greece.

    "I only have things that I would put on my table to personally eat — I pick out my items by the quality because I don't want people to have issues with the food," Mantzios says. "I have my mother test everything, so if you pass her, you're in the store."

    While he does offer Greek foods such as a recent special with beef kebabs and pita bread, there's a big demand for Italian items. He has a big selection of cheese: parmigiano reggiano, feta, mozzarella, and cheese from Il Forteto. Dry goods include Molino Paolo Mariani Manitaly flour, Caputo gluten-free flour, and Hellenic Farms and Lia extra virgin olive oil.

    Mantzios prioritizes small, family-owned businesses because they enjoy what they're providing to customers and value quality.

    Di Mantzios Greek & Italian Gourmet MarketDi Mantzios Greek & Italian Gourmet MarketDi Mantzios

    On the prepared food front, he does pizza using a wood-fired crust imported from Pizza Food Love in Italy, delivered to the shop every three weeks. The base can be topped with ingredients from Tuscany, Italy for a truly authentic experience. More prepared foods are one of the biggest requests he gets from customers, and it's a category he's continuing to expand, as well as adding wine and beer.

    They also have cakes and desserts such as cannoli, baklava, Greek rice pudding, French macarons, and gelato from Gelatys.

    The interior is neatly organized, with refrigerated foods as well as Greek and European decor such as pestle and mortar, a gladiator helmet, and Greek and Italian flags pinned to the walls.

    Mantzios thrives from the personal contact he gets with customers, and they find him equally charming as well.

    "The bulk of my customers come from Prosper and Celina, and Celina is the number one growing city with people coming from all around who can appreciate what we are doing," Mantzios says.

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