Compost

It’s nothing fancy, but does make use of old palettes and works quite well for recycling waste scraps into dirt.

I’m grateful to be learning the art and science of composting. I still don’t put in the time and effort required to get multiple servings each year, but I always seem to get a good few cartloads of nutrient rich dirt for the simple effort of cycling all my food scraps and garden ‘waste’ through a series of three slapdash bins. This morning as Wilson was turning the contents of the two outer bins, in varying degrees of decay, into the center bin to start a new cycle, he found the ancient moose antler I’ve been wondering where it was. Before he closed the bin Stellar took a strong interest in it, but we all decided to leave it to further break down adding more minerals to the mix. I’m grateful to have help in the garden this spring, to do the physically challenging chores while I supervise and get to enjoy the lighter work, like raking spring cleanup clippings into piles to add to the compost bins.

The three bin system works really well. I put rough stuff in one, medium stuff in another, as I clip and cut back and prune and rake, and keep a third pile active adding kitchen scraps and fine material like rotted leaves, old potting soil, grass clippings, etc. When the active pile is full and has sat for awhile, we turn the top layers over into one of the other bins until we reach good compost in the lower part, and that second bin becomes the active pile. In this way, the active compost rotates through all three bins as it goes through its stages of decomposition, eventually leaving a deep layer of compost in the bottom of each bin. I’m no expert in compost – there are probably thousands of how-to websites and videos available – but the system I’ve evolved works just fine for me and my little garden. It’s so gratifying to dig down into a pile and find buckets of rich garden amendment, scraps transformed into dirt like magic, to nourish the garden beds. Healthy, living soil is the foundation of a good garden.

I’m also grateful for the grilled cheese sandwich I made after spending the morning working in the yard. I used provolone and havarti with mayo and pesto. The only thing better than mayonnaise on two sides of a sandwich is mayo on three sides! I’ve finally caved to the idea of spreading mayonnaise instead of butter on the outsides of the sandwich. On this one, I used a layer of pesto inside with the cheese, and spread a light layer on the outside of one piece of bread, then covered that with mayo. Then grilled it slowly in a small iron skillet over low heat until the cheese was melty and the pesto had crusted on the outside. So simple, so delicious! A good hot sandwich after a cold morning’s work outside.

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