Vermont Public is independent, community-supported media, serving Vermont with trusted, relevant and essential information. We share stories that bring people together, from every corner of our region. New to Vermont Public? Start here.

© 2024 Vermont Public | 365 Troy Ave. Colchester, VT 05446

Public Files:
WVTI · WOXM · WVBA · WVNK · WVTQ · WVTX
WVPR · WRVT · WOXR · WNCH · WVPA
WVPS · WVXR · WETK · WVTB · WVER
WVER-FM · WVLR-FM · WBTN-FM

For assistance accessing our public files, please contact hello@vermontpublic.org or call 802-655-9451.
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations

For information about listening to Vermont Public Radio, please go here.

Vermont Garden Journal: Food Scrap Composting

Lee Reich
/
AP
A food scrap compost pile allows for the reuse of kitchen waste.

Although Vermont's new law on banning food scraps in landfills begins to take effect this fall, homeowners will still have a number of years to get their systems in place. But there's no reason to wait until the government tells you to do it. Food scrap composting is easy and produces great compost. Here's some tips to get started.

Probably the easiest way to compost food scraps is to get a commercial composter. Plastic boxes are fine, but if you have rodent problems or want to make compost quickly, consider using a composting barrel or tumbler. Composters allow you to add food scraps (except bones, meats, fatty food, and fish) daily. But with any system, there's a best way to do it.

Good compost is made from a mix of carbon and nitrogen materials, air and moisture. Most of the food waste we create in our kitchens is high in moisture and nitrogen. While it break downs quickly, it also can be smelly and fly ridden. To avoid this problem, add a thin layer of a high carbon material such as sawdust, peat moss, or shredded newspaper every time you add food scraps. I like using coir. Coir is ground up coconut husks and its fibers are hydrophilic. This means they can absorb moisture easily and drain it quickly.

Once your box or barrel is filled with these layers, mix them together and let it sit all winter. Start filling another composter with food waste and add to it right through the winter. By next summer your first batch should be usable.

And now for this week's tip, dig gladiolus corms out of the garden after a frost has killed the foliage. Remove the leaves and let the corms cure in a dry, 80F garage or room out of direct sunlight for a few weeks. Remove and discard the older, bottom corm. Store the newer, top corm for next year's planting in mesh bags in a dark 40F room until spring.

Next week on the Vermont Garden Journal, I'll be talking about unusual garlics. Until then, I'll be seeing you in the garden.
 

Broadcast on Friday, September 26, 2014 at 5:57 p.m. and Sunday, September 28, 2014 at 9:35 a.m.

Resources:
Recycling Bill in Vermont
Universal Recycling and Composting Law
Composting Food Waste

Charlie Nardozzi is a nationally recognized garden writer, radio and TV show host, consultant, and speaker. Charlie is the host of All Things Gardening on Sunday mornings at 9:35 during Weekend Edition on Vermont Public. Charlie is a guest on Vermont Public's Vermont Edition during the growing season. He also offers garden tips on local television and is a frequent guest on national programs.
Latest Stories