I just installed my first ever compost bin. And then I mowed the lawn.
How thrilling it was to throw my first haul of grass clippings into the bin! Add to that some twigs and soil, and my composter is ready for its real meal: food waste!
For a long time I thought composting would be too problematic – I live in a marshy area that’s prone to rats and other rodents. But then my neighbour told me that the council sells discounted compost bins. A little interweb research uncovered the allegedly “rodent proof” Green Johanna, sold by Wiltshire council for a bargain £24 delivered.
I’m not exactly thrilled about having a big hunk of plastic on my lawn. And my, what a big hunk of plastic it is – the Green Johanna is massive. And massively ugly. I’m going to have to get creative with the shrubbery to hide it from view.
However, I AM thrilled about composting. As a vegetarian, indeed, as an eater of food, I throw away a LOT of food waste, from onion skins to apple cores to carrot peels. Throw away no more! I can now compost it! And I’m amazed by all of the things that are suitable for composting:
From the kitchen: Fruit, vegetables, dairy products, fish, shellfish, meat,bones, coffee grounds with filter, teabags, eggshells, bread, sauce, soup,egg cartons and so on.
From the garden: Grass, leaves, twigs and branches.
And no more buying compost at the garden centre, I hope.
Composting is all about the interplay between nitrogen- and carbon-rich matter which allows waste to be broken down into healthy, nutritious compost suitable for feeding plants in the garden. There’s a knack to getting the balance right between nitrogen-rich “green” stuff (veggie scraps, coffee grounds, grass clippings) and carbon-rich “brown” stuff (leaves, straw, shredded paper, etc). We’ll see if I have the knack. (I just hope I don’t have any rats!)