We have chosen to have a 100% organic garden without the use of fertilizers so composting is our natural alternative. Although it can take some time, it is one of the most nutrient rich ways to cultivate your garden. You can start to compost in the kitchen by saving common kitchen scraps. You are making healthy compost and reducing your waste at the same time. It’s a win win.
In the winter months, when there is no produce to harvest, we buy organic lettuce from the store. An organic spring mix (pic above) normally comes in a plastic bag inside of a plastic box. Once you take out the lettuce, this box becomes the perfect spot to store your kitchen compost scraps. I normally go through one box of lettuce a week during the colder months and stockpile the containers for when our current one gets gross. I keep this under the kitchen sink or on a shelf in the pantry until it is full and ready to be emptied (usually twice a week).
Common kitchen scraps you can use for compost (cutting/crushing first will help them to breakdown faster):
- All your vegetable and fruit waste, (including rinds and cores) even if they are gross and moldy. Corn cobs and husks. All leftover pulp from juicing.
- Coffee grinds, tea bags and paper filters
- Egg shells, crushed well
- Most anything made with flour. Stale bread, cookies, crackers, pasta as long as they haven’t been mixed with meat, oils or dairy.
Things to leave out:
- Meat, fish and bones