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HomeMy WebLinkAboutThe Huron Expositor, 1994-04-13, Page 31u Composting means less garbage in landfill sites From pogo 10 simple enclosure or in a 30-55 gallon plastic bag. Be sure to place bins on a well -drained site that is shaded from direct sunlight. if the pile or bin is uncovered, put a sheet of plastic on top to keep out excess moisture, which slows down decomposition. When using a plastic bag, shake or invert it. Also, punch holes to allow air to enter, and keep the top of the bag open. 2.) Feed it a balanced diet. Use mostly plant matter, and don't add meats, fats or dairy waste, all of which actually slow composting, and which will also draw scavengers (however, these items can be put into Green Cones, which were designed to handle them). Your goal is to achieve a mixture of four parts carbon - based plant material (including leaves, sawdust and even Spanish moss) to one part nitrogen -based plant material, such as grass clippings and vegetable peelings. 3.) Shred material before composting. Chop materials or put them through a shredder. Shredded material creates more surface area for hungry microorganisms to feed on. 4.) Layer your pile. Build your compost pile in layers, watering each as it is completed. Start with two or three inches of coarse materials, such as cornstalks, twigs or straw to let air reach the bottom of the pile. Next, add three to six inches of organic materials. Continue layering the pile until you reach a neight of 30 inches. 5.) Measure the temperature. Ideally, the compost should "cook" at 140 to 160 degrees for the first few days, high enough to destroy weed seeds and disease organisms. Special thermometers are available to keep track of compost temperatures. 6.) Turn the pile. Composting requires air, so don't forget to turn the pile every two to seven days. Tl'ti ',ming the pile pry , r n add mc dry matter. 7.) Keep the pile moist. but not soggy. A handful of compost feels about the same as a squeezed -out sponge. If you keep the pile damp and turn it every few days, you'll have compost ready to use in six to eight weeks. Gardeners who compost are safely returning kitchen debris and yard waste to the soil. It's an easy, safe and environmentally - wise alternative to sending garbage to overflowing landfills. In addition, composted soil is a much healthier place (or your plants to grow. Harvest the lettuces just before making the salad From page 12 the leaves even with kitchen 1 tbsp minced shallot and small containers; greater soil scissors about 1/2 to one inch 1/4 tsp dried basil or tarragon depth reduces the chances of the • rabove.the soil line. Combine the ingredients in a delicate lettuce plants drying out Water the stubs at regular salad bowlor covered jar; whisk too quickly. intervals and shortly a second or shake until thoroughly Spacing should not be a growth will begin to sprout. A blended. Adjust seasoning to problem since loose-leaf lettuces planting will yield'three to four taste. can take crowding in a harvests. Add three cups of combined container. They also grow In France, a mesculin salad is mesculin salad greens and toss quickly; averaging four to six - ---- served-with_a simple_vin aigrette lightly just before serving. Serves weeks from seed to harvest. dressing: four. _- - - - Harvesting can begin when the 6-8 tbsp olive oil or salad oil The practicality of growing plants are about six inches tall. 1-2 tbsp red wine vinegar mesculin salad greens in The best time to harvest is just 1/2 tsp dry mustard containers is threefold; it's fun, before`the salad is to be mixed. 1/8 tsp salt it's creative — and it's The preferred method is to cut Fresh ground pepper, to taste economical. See you at the GODERICH HOME & GARDEN SHOW Fri., Sat. & Sun. 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