As I’ve mentioned before, I love composting. It’s a win-win situation. You prevent food waste and methane gas production in the landfill, all the while you are addition nutrients to the soil that will give your garden what it needs to grow healthy plants. The biological wealth is in the soil itself, because our food is only as healthy as the soil it grows in.
So, pick up a shovel and join the dance.
Yes: all fruit and vegetable food scraps, non-diseased yard waste, coffee grounds (with filter), tea bags, egg shells
NO: diseased plants, weeds, any animal products, stickers, rubber bands and twist-ties.
A good ratio for a healthy compost is 50% browns (dead leaves, flowers, and coffee) & 50% greens (veggie scraps and lawn clippings). If your compost stinks or is attracting pests, something is not right. The fastest way to create usable compost is to have a turning method.
I personally prefer to keep anything cooked out of my compost, that way there is no smell to attract pests. If you want more information on composting, come to Apple Seeds this Saturday, May 15 at 12:00 for a free compost workshop or visit the Seattle Tilth website, www.tilthalliance.org
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