Vegetable Eating

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Compost material improves soil (aeration, texture, absorption), stimulates roots to grow strong and healthy. Compost is a place for microorganisms, worms, bacteria, fungi, insects and other “yard workers” who will help create a perfect fertilizer to keep the soil in a healthy balance of nitrogen, potassium, and phosphorus. The core or bottom of your compost pile garden is made up of twigs, small branches, and other coarse materials. Next comes twigs, finely shredded branches, sawdust, etc. The organic material is allowed to decay at least three months prior to cultivating. This can be done over the winter when your garden is fallow and will provide you with a good start for your spring crops.

Most experienced gardeners know that a good compost means a good soil and hence good vegetables. Vegetable scraps, grass clippings, animal manure, comfrey, seaweed, fish emulsion, ash all will turn to compost. There are Compost Crops to suit all soil conditions and all times of the year. Every gardener should try at least one of these crops in his or her garden. Compost use in agriculture is increasing as both an alternative to landfilling for the management of biodegradable waste, as well as means of increasing or preserving soil organic matter.

Not only do you keep the waste out of the landfill but in the end you gain a valuable product to add back to garden soil. Composting can be as simple or as involved as you want to make it. As these materials decompose and compact, add more to the surface. In a few months this material will be largely decomposed and ready for mixing into the garden soil.