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1) Shred, tear, rip everything as small as possible. Keep sticks and thick items out unless you like to wait a long time.
2) Mix well often. If you have grass clippings, these must be tossed and turned and mixed or they will layer and make a slimy gooey smelly mess. Paper should be shredded or torn and then crinkled or they will layer and absorb moisture also and not heat up.
3) Have at least 4 or 5 different main ingredients. This not only insures a better mix of nutrients, but if the carbon and nitrogen (greens and browns) are balanced well and turned every 3 or 5 days, then it will get hot quicker and be ready in a matter of weeks instead of months.
4) Biggest reason for failure? Do not over water. Most of the greens have a high moisture content...as much as 95%. In cans, the water will go to the bottom and stay there, even with some holes in the bottom, making it slimy. Keep the lids on.
5) Best sources for getting free ingredients? Coffee houses like Starbucks or those gasoline stations that have coffee. The back woods in my development: Neighbors dump leaves and grass clippings back there. Paper from work and the newspapers that are free or tossed away. Grocery store produce area, they often have a trash can full of aged produce and often by the corn is can full of husks for customers to toss them. Walmart will let you have corn husks! I just take the entire large garbage bag out.
Since mid February, I have had 2 cans 3/4 full of rich black crumbly compost. I will have one more in a couple weeks and 2-3 more by fall.
Related tags:Do it Yourself, composting help, beginner, novice |
