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admin | Category: What Cause Ed | 21.03.2014
I finally got around to harvesting worm compost from my worm bins on this beautiful sunny day. After your “red wigglers” have digested the bedding and food scraps you have fed them (usually about 6 months) you should have enough castings to harvest them for use. There’s nothing very glamorous about trench composting, but it does have marvellous results, which is why stylish gardeners should take it very seriously indeed. This method of adding goodness to the soil is perfect for hungry crops on light, well-drained soils, especially if you have a lot of kitchen scraps. You must fill the trench at least two months before you plan to plant out your crops so that the waste is as well-rotted as possible.
As an avid cook and foodie, picking a favorite kitchen tool feels akin to picking a favorite child. HL: The plastic windows in envelopes, coated paper, fats and oils, meats or dairy (worms are vegan). HL: I collect scraps into a quart yogurt container and add it to the composter when it is full.
HL: The worm tower is a set of stacking trays that are perforated on the bottom - like your spaghetti colander.
Tip: save the plastic bag from the dry cleaner for maneuvering your trays - lay the plastic on the floor and use is as a place to set the trays without dirtying the floor or dripping when you carry a tray to your garden. HL: It is never too late to start a love for gardening - you can choose to save the finished compost for a future garden, or you could find someone who would take your compost. If you’ve been following along in the Compost Worm 101 Series, you’ve probably learned that “raising” compost worms is VERY EASY. Hop on over to The Prairie Homestead for a chance to win a bundle of my squirmy compost worms.
Some gardeners just don’t have the space for composting bins but would love to have the “black gold” plant food that composting provides. I normally begin around this time of year by digging a trench about a foot deep and the same width, and add kitchen waste to it once a week. It is also worth throwing in worm tea or comfrey tea to speed up the rotting process and add extra goodness. I am fascinated by gardens and how plants grow, like playing in the dirt and am refreshed by time spend outdoors.

I had wanted one for a long time - it makes me upset to throw away food scraps - but was moving too much to justify buying one. Since I live in the city, some composting systems aren't appropriate to use outside in a city as they would attract mice, rats and other vermin. The majority of garbage being buried in the landfill is compostable - this includes paper, cardboard and food scraps. Any paper or cardboard, egg and berry cartons, egg shells, leaves, fruit and vegetable scraps (avoid citrus), coffee grounds, tea bags, peanut shells, banana peels, etc. I've heard worms don't like onion peels, but I've put them in and haven't heard any complaints from the composting crew. It depends on how much my roommates and I are cooking, but it is usually 1-2 times per week. When you're setting up the composter for the first time, you set up a single tray and add damp bedding for the worms.
I just threw away the contents of that tray, gave it a thorough rinse with the hose and reused.
I feel bad throwing away everything in one garbage bag because from where I am, there is no recycling and concept for composting. I cover each new layer of kitchen waste with well-rotted horse manure, and gradually fill in the trench until it has reached the top. They will be growing in super-rich soil, which will also be nice and warm thanks to the rotting taking place under the surface. There are some classic choices - a good, sharp knife that fits the hand of the cook is probably the most important.
You remove the bottom tray from the stack, admire the hard work of your worms, and then add this rich compost to your garden or house plants. After adding food to the composeter, I'll usually use the same quart yogurt container to drain any extra water - called compost leachate.
I use my kitchen aid mixer all the time and lately have been making a bunch of veggie-full pureed soups using my immersion blender. As this is an unusual kitchen addition, I am going to enlist the help of Miss Guided to cover the basics of composting in the city and clear up myths and concerns. By removing these things from the waste stream, you're building good soil for your garden and house plants and reducing use of fossil fuels to transport waste.

The bedding and the working compost should be like a wrung out sponge - damp, but not too wet. Also, I know some of my family members are big into composting and they could def, try this system thanks you Holly for sharing this :) ReplyDeleteHolly Larson, MS, RDDecember 22, 2012 at 8:41 AMThank you for commenting!
However, I wanted to write about something unique; a worm composter that helps my kitchen and home to be more green. We last spoke with Miss Guided about cloth napkins and why we should use them daily, not just for special occasions.
You can use shredded paper (excellent way to prevent identity theft!), brown leaves or buy shredded cocoanut shells, called coir. One tip I read was to keep one tray full only of shredded paper on top of your working tray because it is harder for the flies to get in and out of all that paper. You could also give making your own a try, but I was hesitant to paw through the worms too much.
Leachate potentially has harmful bacteria and so you do not want to water your edibles with it. The tower came with one coir block, but I haven't elected to buy any more since I have a paper shredder and that makes it easy and free.
Across the top you lay a whole piece of damp newspaper - this maintains the moisture level in the system and helps prevent bugs from finding your composter. When you have  more scraps to add, just put them in a different corner of the working tray, under the bedding. When your working tray is full, remove the solid piece of newspaper, or tear is up and mix into the working tray.
Bury food scraps in the top tray and add a new piece of damp newspaper; this is now the working tray.

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