Composting for the Urban Gardener: Anaerobic Composting
So, pretty soon every gardener comes across the time when we consider using fertilizer, compost or some additive so that our produce can be larger, more flavorful and maybe even to withstand the occasional catipillar.
Well, as my family began to cook, the idea of recycling our scraps really caught on. So I have the option of bring my kitchen scraps to my community garden. However, unfortunately no one is actively monitoring the community garden composting bins. Also, because there are muskrats at the garden- most people refrain from adding kitchen scraps to the bins. So, what to do with the food material ... well we had this container that was being thrown away, I had the idea to begin composting indoors!!
So all this week I added peels from bananas, onions, celery, peppers and garlic. My ponsietta decided to dry up (thats another story) so I broke off a few branches and add it in for some browns. I am still trying to find more browns...(soiled napkins? Coffee grins, eggs shells? Random mail?)
At first I worried that the mold from too much greens together indoors for over a week would make my scarps toxic for compost. However, its called anaerobic composting!Whew am I glad.
Well, I just complete 1 out of 6/8 weeks so lets see what the end is going to be.
Directions:
Do not add any poultry or fat soil material. The key is that no air must getting in and you must keep the container sealed for 6-8 weeks. First you fill the bag 1/3 with kitchen scraps, 1/3 of soil (left over potting soil) and lastly 1/3 of the bag shredded newspaper or chopped yard waste. I have been adding water on and off because I remember that is what we do at the garden. Next week my goal will be to add more browns.
Well, as my family began to cook, the idea of recycling our scraps really caught on. So I have the option of bring my kitchen scraps to my community garden. However, unfortunately no one is actively monitoring the community garden composting bins. Also, because there are muskrats at the garden- most people refrain from adding kitchen scraps to the bins. So, what to do with the food material ... well we had this container that was being thrown away, I had the idea to begin composting indoors!!
So all this week I added peels from bananas, onions, celery, peppers and garlic. My ponsietta decided to dry up (thats another story) so I broke off a few branches and add it in for some browns. I am still trying to find more browns...(soiled napkins? Coffee grins, eggs shells? Random mail?)
At first I worried that the mold from too much greens together indoors for over a week would make my scarps toxic for compost. However, its called anaerobic composting!Whew am I glad.
Well, I just complete 1 out of 6/8 weeks so lets see what the end is going to be.
Directions:
Do not add any poultry or fat soil material. The key is that no air must getting in and you must keep the container sealed for 6-8 weeks. First you fill the bag 1/3 with kitchen scraps, 1/3 of soil (left over potting soil) and lastly 1/3 of the bag shredded newspaper or chopped yard waste. I have been adding water on and off because I remember that is what we do at the garden. Next week my goal will be to add more browns.
This is old and wrong. don't add any water!! I also didn't need to add soil. Basic composting is just browns(stale bread, paper plates, paper towels, paper bags, coffee grinds, cocoa husk, tea bags) and greens(potatoe skins, banana, apple and carrot peels, egg shells).
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