Composting

The term "Blackgold" has different meanings to people in different vocations. To the gardener, it means "Compost"; that silky feeling, sweet smelling, medium that enhances the soil.

There are many ways to make compost: from the simple form of just piling your kitchen scraps; uncooked, of course, and yard residue in a pile on the ground to those high-tech composters that have an electric motor to turn it over for you. No matter which direction you decide, remember that there are six essential avenues in composting to achieve success; climate, carbon to nitrogen ratio, aeration, moisture and material size.

Clinically, composting ceases when the temperature goes below 40 degrees F. on a regular basis. Normally, composting occurs when the outside temperature reaches 60 degrees F. for both day and night. However, composting can be accomplished at temperatures between 40 degrees F. and 60 degrees F. except it will take longer.

Carbon to nitrogen ratio is that particular area where it really pays to get it right. There are tables in many gardening books that will give you the different amounts of carbon or nitrogen values for many materials, but as I stated before, there are many ways to compost and depending on your gardening intensity, picking one that suits your particular needs and desires is the important thing.

Aeration is why we turn the compost. When decomposition occurs, a burning process is going on, so there must be an ample supply of oxygen to keep it going.

A compost heap should have ample moisture and either too little or too much will slow the process. If you squeeze some compost in your hand and it sticks together and water does not run out, you should be just about right on.

Size does matter when it comes to composting, and the smaller the pieces, the faster the process. So we should shred or break the material, because it breaks the skin which gives a pathway for the micro-organisms to enter.

There are several "DO NOTS" when it comes to composting and these are listed in many publications. My own preferences are: no cooked foods, no meat or dairy products, no bones and no animal or human waste. Also, if you know or suspect a material to be poisonous or diseased, do not use.

Now that we are thoroughly familiar with composting; how do we know when it's ready to use? One of the first ways to determine if it is ready is the size of the pile. If it has reduced in size to about 50% that is a good sign. Another couple of ways is smell and color. A wet, earthy smell and dark color are two of the best ways to determine compost readiness.