Hot compost:

  1. Choose the type of bin.
    • Based on how much food / green waste you produce per week.
    • For beginners and experts alike, the geobin is a good inexpensive choice.
  2. Choose a spot for your compost pile. It should be in an area that is easily accessible so you can add materials to it regularly.
  3. Start adding a variety of brown and green (high carbon and high nitrogen) materials to your compost pile. 
    • Vegetable and fruit scraps – high nitrogen
    • Coffee grounds – high nitrogen
    • Tea bags – high nitrogen
    • Eggshells – calcium
    • Yard waste (such as leaves, grass clippings, and straw) 
    • Manure (from cows, horses, chickens or rabbits)
    • Paper products (such as newspaper and cardboard) – high carbon
    • Wood chips – high carbon

The more variety of materials you use, the better your compost will be. One part green to one part brown is a basic rule of thumb. Do NOT add dog or cat waste, shiny paper or any plastics.   

  1. Aerate your compost pile as needed. This will speed up the composting process and prevent your pile from going smelly and producing anaerobic organisms.  . You can do this simply by poking the pile with a stick, aerating with a home made compost aerating auger or turning it with a pitchfork.
  2. Water your compost pile as needed. Your compost pile should be moist, but not wet. You should be able to squeeze one drop of water out of the compost.  
  3. Wait for your compost to finish or cure.  Fully finished compost should be cured for at least 3 months. Once it is finished, it will be dark brown and crumbly. You can then use it in your garden or yard.

Composting is a great way to reduce your waste, improve your soil, and help the environment. It is a relatively easy process that anyone can do.  You simply can NOT fail.  It might not be perfect …but due to the microbes, the composting process will happen.  For many home composters, it will be difficult to achieve high temperatures.  That is OK.   


Bokashi Composting:

Black Soldier Fly Larvae: