Autumn: Prime time for backyard composting
Summer has given way to autumn, and we’re pulling on our boots and clomping off to the coffee shop for pumpkin-spice lattes. And soon, my backyard tree will be dropping enough leaves to ramp up my suburban compost bin again.
My city provides me with a “brown bin” that I can use for organic waste, so even when I’m not composting with my bin, my organic waste is not decomposing in a landfill somewhere and generating methane, a greenhouse gas far more potent than carbon dioxide.
But I enjoy playing weekend farmer in my little backyard, and my compost bin is magic: I toss in banana peels and coffee grounds, and I pull out a rich, nutritious soil amendment. And there are benefits to making my own compost rather than buying it at a garden supply store: I know exactly what’s in it, I don’t have to pay for it, and I don’t need to haul it home.
At CalRecycle, we get pretty excited about composting, so we’ve got all sorts of resources for people who want to start composting, increase or improve their compost yield, or troubleshoot potential problems. The trick, I think, is to not get bogged down trying to figure out the perfect system. Just pick a bin that works for the space you have, and get started. You can fine-tune later. For all my worries, I have never seen a rodent around my bin, and I’ve never had a smelly bin. (Since my neighbors are very close by, I tend to keep my pile a little drier than optimal just to be on the safe side as far as odor goes. I pay for that caution with a slower composting process.)
Be sure to check out CalRecycle’s backyard composting primer, complete with directions, explanations, and links to additional resources. Here’s a quick look at the process, which should reduce the intimidation factor and get you started:
First, get a bin. (I love my stackable bin, but my city gives away a hoop bin to residents. Check with your city or local jurisdiction.) You can also build a bin. An optimal bin is about 3 feet wide, 3 feet deep, and 3 feet tall. Then, follow these steps:
- Start with a layer of “brown” material such as dried leaves and twigs. This material provides carbon for the pile.
- Add a layer of “green” material like coffee grounds, tea bags, and produce scraps. This provides nitrogen.
- Mix it up with a shovel or pitchfork. (Or, “turn it,” as compost folks like to say.)
- Add water until it’s the consistency of a wrung-out sponge.
- Top the pile with just enough “brown” material so no “green” material is exposed.
- Give it another light watering.
- Wait as long as you like. Days, weeks, whatever works for you.
Then repeat. That’s all!
Once the magic starts to happen and you discover your kitchen scraps have actually turned into a rich, moist soil amendment, you can decide how much effort and precision you’d like to put into your compost project. If you go for “gourmet” composting, you’ll get much more (and higher quality) material. If, like me, you stick with “casual” composting, you’ll still get enough to energize your spring veggies and ornamentals, plus more for mulching.
If you don’t have the space for a composting bin, consider community-scale composting and get to know your neighbors. Whether you turn your own bin or work in a group plot, you’ll all have good “dirt” to share over your coffee drinks.