The green-living experts tell us that the average family could reduce their garbage by as much as one-third, just by composting kitchen scraps and other organic wastes. Looking at the foot-path worn down from the house to our own compost bins, I believe that waste-reduction estimate!
The worst part of composting, for me, is the stinky old plastic ice-cream containers I keep under the sink to collect the veggie peelings and crumpled tissues and spent tea-bags.
I’d never heard of such a thing before, but HWHTPT was drafting up a kitchen plan just last week that called for Blanco Solon’s organic waste bin to be installed right beside the prep sink. The minute I saw it… well, there’s a new entry in my Kitchen Wish List scrapbook!
Why bother, you ask?
Because of the best part of composting.
While my garden sleeps away the winter months under a blanket of snow, our coffee grounds and carrot peelings are turning into a gorgeous rich soil amendment and fertilizer that’s light-years beyond anything the garden centres have to sell in their big plastic bags.
When spring comes, I’ll scoop out the oldest compost from the bottom of the bin and run it through a wire mesh to catch the finest bits in my wheelbarrow, then use that fine dark compost to get my young seedling plants off to a wonderful start on the growing season.
Frugal, green, and productive of food and beauty… vegetable waste is turned back into yummy homegrown vegetables. In my books, that’s as close as you can get to household magic!
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