I’m new to this list — wanted to say hi and ask a quick question.
We’re just outside Philly, PA, so it’s a little early to be planting just yet. We have 3 raised beds (~ 4’ x 8’) and some side areas where we can plant but we haven’t graduated much past the herbs/tomatoes/peppers/cucumbers/beans/lettuce/zucchini stage yet, so I am hoping to get some tips and confidence as I read here.
My question is about composting. We recently purchased a barrel-type composter where you throw the stuff in and tumble it every day or so. It’s about half-full right now, with close to the recommended proportions of “green” & “brown” stuff along with some garden dirt and a starter. The instructions say it takes 4 to 6 weeks to become compost, but it doesn’t look like it is doing anything at all. Should I just keep adding stuff in the right proportions, keep it moist and hope magic happens?
I’m guessing it’s still too cold.
Basically yes. Should work eventually. I am a lazy composter. I have one of those that looks like a tall trash can with a lid.
It has a door on one side that slides up for access at the bottom to the finished compost. Every three inches there is an air space all along the barrel from top to bottom, you just don’t see it because of overlap.
I throw in kitchen waste, and paper, leaves, and/or straw. Never stir it at all. It breaks down slower, but eventually gets there.
Johnny might be able to give you some ideas on how to speed it up or explain a bit about what can slow it down.
JFR - can you help twyn1?
I don't hold with the barrel composters. One of the microbes that break down cellulose is fungi. They rely on long threads that they put out through the compost. Every time you spin the thing, those threads break. Not helping the fungi.
I quit tilling because of that.
My suggestion is to inoculate the mass with bacteria and microbes that can break down the stuff. You can get that from a good compost pile, like from under those leaves in the corner that you didn't get raked up for the last decade, or you can buy compost microbes.
Then, feed them. I use 2 oz of liquid seaweed, 2 oz of fish emulsion, and 2 oz of un-sulfered molasses per gallon of warm water.
If the bacteria are happy, composting goes quickly. If not, not. That's the bottom line.
And don't break the fungi mycelia wantonly.
/johnny
The city adds chemicals to kill microbes.
Microbes are what break down plant matter into compost.
Bad idea....
/johnny
What is the temperature of the mass in your composter?
I am North of you , and the forsythia are just starting to budd out !
Yes , the aerobic and anaerobic activity of a compost will increase with the increase in heat
Since it is unseasonbly cool here , have you considered a 'partial cold frame' for part your raised beds as a future warm weather plant starter ?
It might give your warm weather crops (tomatoes / peppers/melons/ eggplant/ etc.)a head start and help harden them off..
No sense in wasting part of the growing season just because the weather isn't cooperating !! Just asking .. ?