Some things never change and one thing that’s sure to always hold true is that after a party, you’ll surely have a mountain of leftovers. And some of these dishes, frankly, you’d rather never see again. Yes, I’m talking about the “always bland” broccoli salad that Grandma always brings, made with loads of mayonnaise, huge heads of broccoli and if you’re lucky, a few raisins here and there. And don’t get me started on the slimy coleslaw, and the warm potato salad that’s been sitting out in the sun all day. Before you think me that am unappreciative, I’ll say that Grandma’s barbecue chicken and roasted corn are genius and I am truly grateful for them. But as for everything else: why not bury it?
Trick 1: Shred & Bury
Sounds simple, and it is. Just pick a spot in your yard and dig a shallow hole or trench. Ideally, locate the hole near a perennial bed, or even better, pick a spot where you plan to plant a tree or other large plant come spring. Put a generous layer of food scraps in the bottom of the hole and cover it with straw, leaves, or shredded newspaper. You are creating a mini compost pile that will turn quickly into rich nutrients to keep your plants healthy.
If this sounds ridiculously simple, then you’re right!
Shredding your food scraps will accelerate the composting process by 4 to 10 times. You can shred scraps by hand but that takes a little elbow grease.
The beauty of the shred & bury trick is that you’re getting all the benefits of compost where and when you want it, without having to commit to managing a compost pile year-round.
Trick 2: Bag & Leave
If you’re too tired after all that party planning to THINK about digging a hole, just put the food scraps in a large garbage bag along with a generous amount of leaves. Moisten the leaves, seal the bag and then cut a few slits in the bag for airflow. Tuck it away somewhere in your yard and leave it. If you place the bag where it will get a lot of sunlight, your bag will heat up and your compost will be ready faster. And as mentioned above, if you shred the food scraps beforehand, the process will speed up dramatically by giving beneficial bacteria more surface area to work on.
Come spring, the leaves and the food scraps will be ready to spread as mulch on your yard or garden. They will be full of leaf mold, a beneficial soil amendment that improves soil texture and increases water retention.
If this sounds ridiculously simple, then you’re right! But by using these tricks, you can make yourself a valuable, garden-enriching product, and you can say “Thanks” to Mother Earth by recycling rather than wasting her bounty.
And Grandma, if you’re reading this, I know I’m in big trouble. I’ll be making my way back to the kids’ table now.
For more information visit: www.theGreenCycler.com