Compost

3/15/18 Put some compost in a bucket and added water. Tomorrow I will have a good stew to water my veggies with.

3/7/18 I've had a good compost pile for a number of weeks and I have turned it a couple of times. Today I took it to the next level with closer to the appropriate percentage of the various components. Speedy Rogers gave me a bag of mixed mulched leaves and grass clippings. That was about 30% of my pile. I turned the pile and made layers, watering each layer. Also added torn up newspaper. The finished pile is approx 1 cu yd (3 ft x 3 ft x 3 ft). Here's the article from finegardening.com:

25% high-nitrogen ingredients - early-season grass clippings, alfalfa, pea, clover, bean plant residues
45% green ingredients -- grass clippings, green plant debris, kitchen scraps, coffee grounds.
30% woody ingredients -- wood chips, sawdust, paper plates, paper towels, shredded newspaper.

Here's part of the article from finegardening.com:

For bacteria to dominate, compost should be made from a preponderance of green materials. You need a mix of 25 percent high-nitrogen ingredients, 45 percent green ingredients, and 30 percent woody material. High-nitrogen materials include manure and legumes, such as alfalfa, pea, clover, or bean plant residues. Grass clippings from the first two or three cuttings in spring, when the blades are lush and tender, qualify as high-nitrogen; the rest of the season, they're simply green material. Green material includes any green plant debris, kitchen scraps, and coffee grounds, which, although brown in color, contain sugars and proteins that bacteria love. Woody material includes wood chips, sawdust, paper plates and towels, and shredded newspaper.

When making compost, measure your ingredients by volume. Try to mix a whole pile at a time. To get it up to temperature and keep it there, you need a mass that measures at least one cubic yard. Moisten the pile as you make it so that it is damp but not wet. An easy way to tell is to pick up a handful of the material and squeeze it as hard as you can; only one or two drops should be squeezed out. Less than that, add water; more than that, let it dry out.

Once the pile is made, you can add kitchen scraps as they accumulate. Bury them in the center in different places to help maintain heat in the pile. Small additions don't upset the ratio. If needed, you can balance the green additions with shredded newspaper or wood shavings.

A good compost pile really cooks

The pile will heat up right away, as microorganisms start breaking down the material. The pile must stay between 135°F and 160°F for three days. At 135°F, weed seeds, human pathogens, most plant pathogens, and most root-feeding nematodes are killed. The pile shouldn't go above 160°F because at that temperature large numbers of the beneficial organisms begin to be killed.

Within a day or two, the center should reach 135°F. Measure the temperature with a long-stemmed thermometer. A 20-inch compost thermometer is nice but not necessary; I use my turkey thermometer. Just be sure to stick the probe deep into the center of the pile. Take two or three readings from several areas of the pile each day for the first week when you first start making compost, so you get a feeling for what is normal. If you make the same mix again and again, after several batches you won't have to monitor quite so closely.

When the temperature gets to about 155°F, turn the pile with a pitchfork or a shovel. This mixes the cooler materials on the outside to the center and brings air into the pile, preventing anaerobic conditions. Within a day or so, the pile will be back up to 155°F, and you'll need to turn it again. Expect to turn the pile every day or two for about the first week to get it and keep it in the 135° to 155°F range. After that, you can let it alone, maybe turning it once or twice more during the next few weeks. The more you turn the pile, the more the compost tends to become bacterial. That's because any kind of disturbance destroys fungi by breaking up their mycelia and helps the bacteria beat the fungi by bringing the foods bacteria need into range for the tiny individual bacteria.

As the compost matures, the temperature will drop gradually until, after six to eight weeks, the center of the pile is cool or barely warm to the touch. The compost is now ready.