Compost

Finished compost can be used as mulch or soil amendment for the garden.        

There are two ways to compost: open or closed. 

Open composting usually has three piles: 1.new clippings 2. aging clippings  3. finished compost

Closed composting is done in some sort of barrel usually raised and ready to turn on a stand.

Guidelines:

What do I put into the composter?

1. Grass clippings unless they have chemicals on them

2. Scraps of uncooked fruits and vegetable materials like peelings

3. Small twigs, spent plants, and fall leaves

Fairly even amounts of brown and green materials works best.

Decomposition requires microbial activity:

You need aeration, moisture, and small particle size.

1. Turn with a pitch fork or spin the barrel weekly for aeration

2. Add a small amount of water occasionally.  Avoid over watering as it will slow down the process and cause foul odors. The pile should be damp but not soggy.

3. Smaller particles will decompose faster.  Shredded leaves work better than large leaves, but either will work.

4. The microbes work at their best between 50 and 113 degrees F . As the microbes feed on the organic material, the pile will heat up to 110-160 degrees.  These high temperatures will help destroy weed seeds and disease organisms.

When will it be ready to use?

The pile will return to normal temperature and the organic material crumbles easily.  At this point, you will not be able to recognize the material that you put into the barrel. It could take as long as 6-8 months (especially in the winter) or as little as 8 weeks ( in the summer).

No No’s in compost include meat, bones, grease, whole eggs, or dairy products.  Also, adding weeds or diseased plants may introduce problems in your garden if the temperature of the compost does not get high enough to destroy them. 

“If it was once green and growing, it can go in”, Michelle Gambon.