Mastering the Art of Backyard Composting

On a rainy Saturday morning, at the Deborah Rawson Memorial Library, ten people huddled under the shelter of the back porch to explore a topic that, while messy in nature, promised something beautiful in the end: composting. They were gathered to learn about "The Art of Creating Compost in an Open Pile That No Creature is Interested in Sampling Along the Way," a practical and mindful approach to backyard composting led by UVM Extension Master Composters, Dan Steinbauer and Barbara Willis.  This event was sponsored by the Jericho Underhill Food Hub workshop series.

Dan brought with him a set of containers, each one demonstrating a different stage of decomposition. Curious, people leaned in to see the transformation — from barely broken-down scraps to rich, dark, earthy compost, ready to nourish a garden. It was a visible reminder that the messy organic waste of today could become the richness of tomorrow if given the right care.

As the morning unfolded, Dan and Barbara shared the essential practices for managing a backyard compost pile effectively. They spoke about the importance of shredding materials before adding them to the pile — the smaller the pieces, the faster they break down. Layering was another key to success. To create the perfect environment for decomposition, they explained, one must maintain a balance of carbon and nitrogen materials, aiming for a 30 to 1 ratio. Carbon-rich items, like dried leaves, plant stalks, and brown grasses, provided structure, while nitrogen-rich elements, such as fresh, untreated grass clippings, fed the microorganisms responsible for breaking everything down.

For those finding their piles a bit sluggish, they suggested boosting the nitrogen content with natural additives like bloodmeal, bonemeal, or manure. Keeping the pile active also meant turning it frequently, roughly every ten days, to ensure it stayed oxygenated and vibrant with microbial life.

The conversation turned to an ever-present concern for backyard composters: bears, raccoons and other critters. Dan cautioned against adding meats, fats, and carbohydrates to home piles, as the smells could quickly attract unwanted animal guests. Instead, these scraps should be sent to Green Mountain Compost, where higher pile temperatures could safely process them without issue.

To bring all the theory into focus, Barbara shared her experience managing the library garden's compost piles. Over the fall and winter, she had let the piles sit, and by spring, much of the material was ready to feed the new season’s plants. It was a vivid example of nature's natural processes, showing that with a little attention and the right practices, anyone could turn organic waste into something truly valuable.

As the rain continued its soft drumming, the group dispersed, newly equipped with the knowledge and inspiration to tend their own compost piles at home, ready to transform kitchen scraps and garden waste into black gold.

Dave