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RE: compost/bloodmeal
- To: s*@listbot.com, T*@TheImageMill.com
- Subject: RE: compost/bloodmeal
- From: "* C* <s*@hotmail.com>
- Date: Sat, 24 Oct 1998 10:26:42 PDT
Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html
I always pass up those old blenders at yard sales. Guess I'll pick up a
couple real cheap and use your method. Sounds great.
Shelley
>From: "bdewitt" <TheMiller@TheImageMill.com>
>To: "Sqft@Listbot. Com" <sqft@listbot.com>
>Subject: RE: compost/bloodmeal
>Date: Fri, 23 Oct 1998 20:21:41 -0400
>
>Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html
>
>Not to step on Frank's story, but this reminds me of my old "Cubic Foot
>Composting Method". As I finished harvesting a square I would dig it
out
>completely, saving the soil in a bucket. Then over the next few days I
would
>blend up all food scraps and waste in a blender I had set aside for
this
>purpose. And each day I would put down a thin layer of leaves (about an
>inch), a thin layer of Grass clippings, then pour on the slurried
kitchen
>waste. Then I took enough of the saved aside soil to cover it
completely. By
>the end of the week or so I had more than filled the hole, and when I
went
>back to it in a few weeks (or next season) to till it, everything was
>decomposed and fully mixed with earthworms.
> Very handy and took about 5 min a day with no heavy turning.
>
> And, almost everything would blend up just fine, including egg shells,
>spaghetti squash hulls and other really hard stuff. Now admittedly,
that
>blender started making a loud noise and a scary smell before I retired
it,
>but for $29.95 it lasted about three years of regular duty and three of
>compost duty.
> I'm waiting now for the kitchen Garbage Disposer to start getting loud
so
>that I can replace it with a new one and attach the old one to a
workbench
>basin leading to a bucket. I figure weeds and stems can go in that for
a
>couple years maybe.
>
>http://www.TheImageMill.com
>
>>
>> Also please
>> tell me more about your blender method. Weren't there things
>> (broccoli stems
>> and canteloupe rinds come to mind) that just wouldn't blend?
>>
>
>
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