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Sat, Apr 16, 11 at 11:11
| I'm new to composting, just bought a rotating Lifetime composter and finished putting together last night. You all have me a bit scared with the "planaria" discussion LOL!
My question is, I have lots of garden matter from cleaning up winter dead foliage to put in, but will have to build up on the kitchen scraps. What effect will it have if I'm putting in new vegetable matter every day to the brown, dry stuff? Should I wait and amass more, but what if it doesn't keep? Should I refrigerate my scraps for a week? Thanks for helping out a newbie - I'm usually in the brugmansia forum. Diane |
Follow-Up Postings:
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- Posted by mustard_seeds 4 -Onalaska Wisconsi (My Page) on Sat, Apr 16, 11 at 17:24
| since you have a lot of browns I would just add whatever kitchen scraps you have as you create them and not save them in fridge. If you have a lot of brown from the garden though, you may wish to stockpile some of that. If you score extra greens like used coffee grounds or some grass clippings then you will be able to burn through the browns faster and get more volume cooking. Remember to keep a little moist especially if you add dry browns - damp like a squeezed out sponge. |
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- Posted by tommysmommy Colorado (My Page) on Sat, Apr 16, 11 at 23:57
| Thanks, threw in grounds, eggshell, fruit and veg peelings today. I do need to add some water tomorrow. |
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| You need, roughly, 1 part greens (Nitrogen) to 3 parts browns (Carbon) and just enough water to make the material just slightly moist. If an ammonia like odor comes from your compost you have too much green and not enough brown while of the odor is putrid the material is too wet. The only reason to keep compost material in a refrigerator would be if, for some reason that material is not going into the compost bin for several days and fruit flies are a concern. |
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