Food Scraps


This is a draft…not intended for comments…I’m still learning WordPress….

 

Right to the point:  I soak all food scraps in water before incorporating them into a compost pile.  The best container for this is a Tupperware (or other watertight) bowl.  Plastic coffee containers work well, but the wide opening of the bowl makes things a bit easier, even if the bowl takes up more counter space.  Please do not waste your money on a so-called “countertop composter”.

While leaves, etc. do not need long term soaking, food scraps benefit from a longer soak, because they are often comprised of material that protects the edible parts, consider orange peels and onion skins.  Orange peels contain acids that preserve the peel and discourage breakdown; onion skin is made of cellulose that is resistant to moisture absorption and subsequent decay.  Both of these, and just about any other food waste or trimming, benefits greatly from soaking before being added to the compost pile.  Anyone who says you can simply toss a banana peel into the pile simply does not know what he or she is talking about, and has no real interest in sensible composting.

Soaking (waterlogging?) food provides two benefits:  1) waterlogging and 2) dillution.

Case 1:  Consider material such as onion or garlic skins.  Without being watelogged those will persist for a long time, much longer than say leaves, and please keep in mind that the PilePro method seeks to make as uniform a batch as possible.

Case 2a:  Material such as orange peels are naturally resistant to decay.  Waterlogging dillutes the preservatives and thus enables faster breakdown.

Case 2b:  Material that could attract pests due to odor emissions will become less odorous, and therefore less likely to attract pests.  The PilePro Method does not result in an increase in rodent population, not that local wildlife will never visit a bin, but odor reduction lessens this chance even further.