+
Gardening

Trouble getting my compost pile large enough.

VongolaDecimo | Sep 2, 201310:38 AM     9

I've decided to get into square food gardening and want to start next spring. Rather than buy bags of compost, im looking to make my own. Problem is, im finding that only sourcing kitchen scraps like egg shells, coffee grounds, tea bags, and vegetable peelings to be slow. I want to beat the cold weather and make some hot compost as I want to add sod to mine. (want the heat to kill and weeds and weed seeds). Any advice? I've heard some people go over to coffee shops and grocery stores for their vegetable trimmings. Im curious. How did the exchange go as im sure im going to get some odd looks. Or do you think its too late to start building a compost pile for hot composting at this point? Should I just leave the sod aside? To give an idea of climate conditions, I live in nyc.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

9 Free Online Cooking Classes We Love
Food News

9 Free Online Cooking Classes We Love

by David Klein | Online cooking classes are a great way to learn new skills, but you don't necessarily have to dish...

12 Coffee Products You Never Knew You Needed
Shop

12 Coffee Products You Never Knew You Needed

by Emily Murawski | Does social distancing have you missing Starbucks—and frantically Googling how to make good coffee...

Try This Chef's Neat Trick for Storing Asparagus
Guides

Try This Chef's Neat Trick for Storing Asparagus

by David Klein | ‘Tis the season for asparagus. The reedy green veggie offers a satisfying textural combination of...

Where to Find Food Assistance During COVID-19
Food Trends

Where to Find Food Assistance During COVID-19

by David Watsky | The continued spread of coronavirus and the shutdown of non-essential business has had devastating...

Trending Discussions

1

Gummy and dense bread

Updated 2 hours ago 3 comments
4

Cooking in the time of COVID-19

Updated 19 hours ago 148 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.