Looking
up intermittently from their internet, nerds notice through an actual window nearby
how nature is twirling through the air outside towards a dank death. It might
be the closest some of them get to International Compost Awareness Week (ICAW),
which is settling down nicely between the 2nd and 7th of
May. One of the admirable women on Gardening Australia once said you can chuck
anything into the compost. Pondering this position over the years I have come
to the conclusion hers is a minority opinion. She must have a bottomless pit at
her place. Citrus, I was always told, is a main offender. Those lemon and
orange rinds, end products of juicing at start of day, rot a lot slower than
other rinds, a wealth of acid and anathema to worms. Boffins of the blogosphere
will agree that organic matter deteriorates at different speeds, and what did
she mean by ‘anything’, anyway? Even professionals can be known to give way to
enthusiasm. The international online reading audience will be delighted to
learn that we use a stainless-steel champagne bucket for collection of kitchen
scraps. It is the most overused champagne bucket outside of the Ritz. Potato
peelings, shredded corn cobs, apple cores, parsley stalks, everything is
plopped into the bucket, for transport to the currently active compost bin. We
have three bins, which we circulate through the seasons. As e-types are occasionally
aware, autumn is about the main season for compost, with cooler temperatures
allaying concerns the sun will fry the bin. Layers of yellow leaves and grass
clippings and vagrant weeds rise to the brim, to start their rapid descent to
the level playing field again. Synonym Search calls this humus. Web surfers
will be interested to know that we employ tiger worms in our bins, payment
being all the food they can eat. They hang around in clumps, turning mouldy
rubbish into pure gold for the garden. My one concern is the sun, as I may have
mentioned, which last summer was a blast furnace at times. Bins must be located
by shaded fences. In halcyon days I trialled open compost troughs, but alas results
were less than halcyon. Despite the promises of wistful decomposition on a large
scale, the high maintenance time frame and risk of theft by bird and rodent defeated
the desired aim. High turnover was an impediment to progress. Impressive
troughs of Gardening Australia’s haughty composters shared no resemblance to my
heaps of weeds and carrot tops. Bins are easier, the results the same. Slumped with
their mouse, geeks need consciousness raising about the satisfactions of
keeping the cycle going, shovelling rich granular mixture into wheelbarrows,
scattering seedbeds, spooning textures into flowerpots, and generally turning castings
into enriching agent everywhere.