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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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    Top tacos

    5 Dallas-Fort Worth spots make Texas Monthly list of best new taquerías

    Eric Sandler
    May 18, 2026 | 10:59 am
    Dragon Casa tacos
    Yelp
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    Five Dallas-Fort Worth taquerias have earned spots on Texas Monthly’s newly released list of the The 25 Best New(ish) Texas Taquerias in 2026. Published Monday, May 18, the list, compiled by TM taco editor José Ralat, serves as a mid-cycle update to his 2024 roundup of the 50 Best Tacos in Texas, which is published every four years.

    Five spots across the Dallas-Fort Worth Metroplex have made the list. Here's a list, with a quote or description from Ralat:

    • Aquí Se Come, a restaurant in Arlington that’s located in a Kwik Food Store. "Don’t miss the textural double whammy of chicharrón guisado, a mix of chopped chicharrón and cubed chicharrón prensado (pressed pork cracklings). This rare treat combines soft pieces of skin and fat with firm meat in a red salsa and is served in your choice of a flour or yellow or blue corn tortilla—all are wonderfully chewy with a buttery finish." 300 W. Randol Mill Rd., Arlington.
    • Dragon Casa, a restaurant in North Dallas that blends Chinese and Mexican influences. "Customers can dive into dishes such as tacos stuffed with strips of Peking duck or tantalizing birria inside xiao long bao (soup dumplings) or mixed with fried rice." 3355 E. Trinity Mills Rd., Dallas.
    • Tacos Juancho, an Oak Lawn-area restaurant with a “superior” ribeye taco. "The best taco on the menu is the ribeye, inspired by the taco de gaonera served at Mexico City taqueria El Califa de León. Tacos Juancho’s version is far superior, featuring succulent beef, milky yet caramelized quesillo, creamy avocado, and queso fresco on a blue corn tortilla." 3604 Oak Lawn Ave., Dallas.
    • Taco King, a restaurant in Plano that serves halal tacos with Mexican and Levantine influences. "There are the requisite birria tacos and burritos, but you must try the signature King Taco, in which an asiago-forward costra is filled with well-seasoned carne asada." 4100 Fourteenth, Plano.
    • Taqueria La Revolución, a Haltom City restaurant that excels at seafood tacos. "La Revolución spotlights a little of everything but excels in seafood, especially with its taco gobernador, a cheesy shrimp taco that is crisped on the plancha. Also stellar is the ribeye taco, popping with beefy flavor and a dash of salt and finished with sweetness from ribbons of caramelized onions." 4000 E. Belknap, Haltom City.

    A few more DFW restaurants have earned honorable mentions, published in a separate list titled "Ten Up-and-Coming Texas Taquerias I’m Keeping My Eye On:"

    • Donde Los Tacos in Oak Cliff, Dallas. "This joint’s signature taco perron features queso asadero, a slab of ribeye, and a pile of grilled nopales." 900 W. Davis St., Dallas.
    • Señor Oink in Farmers Branch. "In this area of Dallas, you can find your fill of pork at Señor Oink, which serves all manner of carnitas." 12990 Bee St. #120, Farmers Branch.
    • Dos Mares in Fort Worth. "Here you’ll find a Baja fish taco that pleases with its crunchy slaw." 3260 W. 7th St. Fort Worth.

    Elsewhere in Texas, San Antonio and Houston each have four spots on the list. Austin has two. The new(ish) can’t miss taco joints in Texas’ other major metros include:

    San Antonio:

    • Aguazul, a seafood restaurant from chef Enrique Lozano
    • Anacacho Coffee & Cantina, a casual restaurant from chef Leo Davila
    • Tacos on the Street, the first U.S. location of the Puerto Vallarta-based chain
    • Waca, a food trailer known for its carne asada

    Houston:

    • Alturas Mexican Cafe, a family-owned restaurant near the Heights
    • Bar Xolo, a Mexico City-inspired dining bar in Montrose
    • Huncho’s Tacos, a halal taqueria in Southwest Houston
    • Maximo, an upscale Mexican restaurant in West University Place

    Austin:

    • Comadre Panadería, a bakery in East Austin that recently added breakfast tacos
    • Paprika ATX, a food truck-turned-restaurant that’s known for its Saturday-only trompo tacos

    Ralat writes that he visited almost 200 taquerias to assemble the list, which is made up of restaurants that “opened, reopened, or expanded their menus between August 2024 and this past March.”

    While restaurateurs have faced challenges that include rising prices and aggressive immigration enforcement efforts, the overall state of tacos in Texas is strong, he says.

    “But nothing gets in the way of ganas — guts, desire, determination, and hard work. The 25 best new taquerias — revealed in alphabetical order by location (alongside ten honorable mentions) — all have that quality,” he writes.

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