Greenfest; Composting and much more

Olde Towne Florists and Greenery had a booth and help sponsor the Greenfest.

Since my hometown is New Cumberland, and I am trying to live in an increasingly eco-concious manner,  I had to check out the first annual New Cumberland Greenfest which was held in New Cumberland today, June 27th, 2009.   And since, gardening is such a huge part of my life, I choose to attend a PSU Master Gardener’s talk on composting.

There was a lot of other stuff going on.  Nestled in the parking lot between Neato Burrito and Deuce Gibb Salon in downtown New Cumberland, folks could learn green practices wandering from booth to booth,  catch some lunch at the Greenfest food expo, then shop the charity yard sale and finish off shopping at the eco-friendly vendors along third street.  Top everything off by hanging out until 2pm and meet some alpacas.

Back to me now.

I compost.  But badly.  I am trying to get better and thanks to Penn State extension service Master Gardener, Catherine Scott,  I learned some tips that are really going to help.

She started her talk with a quote I really liked. “If it rots, compost it.”  She explained that there were some important exceptions.  Composting meat or protein is a bad idea because it draws critters, smells, and brings flies.   But, in the quest to get enough brown in your compost, consider composting paper products and even hair. I’ve heard that you can even compost dryer lint.

About green and brown.  Penn State recommends that your compost contains three part brown to one part green.  Scott boiled down the distinction between green and brown.  “If it’s dried out, it’s brown.” she said.  Greens are things such as vegetable and fruit table scraps, coffee grounds,  and green leaves and clippings.  Browns would be dried leaves and twigs, animal bedding, bills…. that type of thing.

I found her description of the four elements of composting helpful. She said that you need the proper balance of air, water, food and temperature to properly compost.  Food is the green and brown mix, air is provided through turning the compost and temperature is the heat produced by the natural decomposing functions and fungi. Another tip I thought was fab: the contents of your pile should be varied sizes to allow air pockets to form.  Green and brown of the same size compacts. Good tip, no?

I figured out a couple of things I wasn’t doing well enough.  I have three composting sites.  I have two of the “nifty” compost barrels and one big pile o stuff.  With the composting barrels, you have two issues; air and water.  Most barrels have lids to keep out the critters. But they also keep out the rain.  So in these barrels, composting is slowed because there isn’t adequate water.  And, if you have a stationary barrel, turning the compost, well,  ya can’t really fit a pitch fork in those barrels.

If you use those barrels, Scott suggested a couple of things.  Drill holes in the lid to let in water.  You can also use a hose to add water.  And after the bin is full, depending on what type you have, either lift it, allowing everything to form a pile,  or dump it. Then put the mixture back into the barrel.  Thus turning it.  I know…  what a lot of work!

Ultimately, according to Scott, and I’ve heard this numerous times so I think it is accurate,  the best bet is constructing a composting frame with three bins. One bin would be for the new stuff.  This area would be used for the new brown and green stuff.  After full and settled for a while, then turn contents of this into the second bin. Finally, move that into the third bin.

How often should you turn it?  Scott said that depended how obsessive compulsive you are.  This drew giggles from the audience.  Turning it frequently will do the most to help the compost finish faster.

How do you know it’s working?  Stick you hand into the compost in the middle stage.  It should be hot.  Good compost gets to be about 140 degrees.

I thought, since I’d finished the chicken coop, that my construction days were over for a while, but now I have another reason to get out the power tools.  Three bin composter on the way.

Thanks to all the merchants who sponsored the event today.  Very important work you do.  Amoung them: PNC Bank, Daflure, Olde Towne florists and Greenery, LB Smith, Team Brandt Marketing,  Cedar Cliff Subway and a bunch more.  Thank you!