By Radostina Slavkova, Za Zemiata/Friends of the Earth Bulgaria
During the third day of the camp we had an inspiring lecture about the philosophy of composting, called “Compost: Black Gold”. It was led by the American chef, farmer and writer Casey Angelova. She has lived in Bulgaria for almost eight years and grows perennial vegetables, herbs, and fruit trees in orchards. She is also the coordinator of the local chapter of the Slow Food network in Kyustendil, the cherry capital of Bulgaria.
Casey introduced us to the topic of compost by defining it for us – “decayed organic matter that can be used to amend and fertilize soil” – so that everybody became familiar with the term. Then we learnt what good compost needs – oxygen, moisture, particle size, the proper temperature and size. We were also introduced to what the most-used materials are – yard waste, food scraps, sawdust, newspapers, cardboard, and fireplace ash.
What makes compost special?
It improves both soil structure and the health of soil. It strengthens the immune system of the soil, so that all the plants that depend upon it benefit. This is the main difference to how fertilizers work – they influence only the plant itself, and not the wider ecosystem.
When it is ready to use, the final compost mixture is filled with vegetable and mineral matter of different sizes and beneficial microorganisms. It successfully fights plant diseases and fungal infections, and also prevents erosion. Less water is needed to keep the soil hydrated, as the humidity is better retained.
History of composting
Sir Albert Howard, who was knighted for his contributions to the field, is considered to be one of the founders of modern organic agriculture. During the early 1900s he was sent to India to teach the locals how to farm, but eventually the opposite happened.
As part of a government research program he studied traditional Indian, Chinese, and Japanese farming practices in a research farm at Indore between 1918 and 1924. By using compost in the farm, production doubled and the plants developed immunity to diseases. Through field research Howard, his wife and a team of Indian agriculturists improved the traditional farming methods into what is now known as the Indore method.
Later he spread his knowledge through the foundation of the UK-based Soil Association, and the Rodale Institute in the US. His 1940 book, ‘An Agricultural Testament’, is a must-read for every organic farmer.
Composting methods:
• Hot compost – By using this method the final product will be ready between 2-12 weeks, on average 6 – 8. The ideal temperature is 40-60 °C, as the both weeds and their seeds are destroyed at this temperature, but if it reaches more than 65 °C the good bacteria will die too. It needs insulation during the colder months.
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We saw photos of composting in winter, where large piles of compost were covered with snow, but were still steaming. Casey also said that inside such a pile it would be possible to cook a potato.
• Cold compost (Lasagna method) – Layering and alternating green and brown materials. You need to act as a chef and pay attention to the different carbon to nitrogen ratios. The pile needs more time – two years in total – but requires no turning or other outside manipulation.
• Pit composting – Green and brown materials are mixed and piled into a 30cm-deep hole. The composting materials maintain and use less moisture and consistent heat. However, the digging part of the method is time consuming and labor intensive.
• Worm composting (Vermicomposting) – The waste produced by worms after material passes through their system is rich in nutrients and more concentrated.
• A Bulgarian worm compost producing farm (Chiflik Livadi) has developed an interesting method for aeration of compost piles. Alongside using machines, they also use chicken and other poultry, which not only eat bugs in the compost piles, but also contribute to the nutrient mix with natural fertilizers.
• Windrow compost – Organic matter is piled in long rows and special machines turn it regularly. It is usually used in big compost production farms.
Tips:
– Always seek the proper carbon to nitrogen ratio for your materials.
– The content should be humid, but not wet – a good indicator of adequate moisture is that the compost should have the feel of a wrung out sponge.
– No cooked food – leads to a bad smell, and also rats.
– Remember to use more diverse materials – more nutrients for the soil.
– Smaller pieces of vegetable matter break down faster.
– Turn the hot pile regularly.
– If it smells it has too much greenery.
– Try cooling the pile by stepping on it.
– Sourcing materials is very important – be creative – ask for help from neighbours, local restaurants, etc.
– Think about storing – keep reserves in accordance to the Carbon-Nitrogen ratios.
After running us through these composting tips Casey also shared an organic spraying recipe from her farming experience in Bulgaria – an anti-fungi recipe for cherry trees, which consists of rosemary plus high sulpheric mineral water, such as that which is found around Kyustendil.
I really liked her final words at the end of the presentation – ‘Make compost, not war!’ The presentation itself brought back to my mind questions about the essential things in life. How important the soil is both for our well-being and that of the generations coming after us. We can’t eat good food without healthy soil. I also see yard waste and food scraps as resources, not waste, because that’s what they are for the soil – a beneficial soil amendment. Indeed, composting is an easy step every individual can take to contribute to good soil health and bring real change. So, let’s make compost, not war!