This last Saturday, despite the rain, you came in great numbers to participate in the compost workshop. For the occasion, we received Yvon, master composter from Nature Ecology . He has given us the recipe for good compost: the secret is in the balance between green waste and brown waste. The green waste is of nitrogenous matter (vegetable peelings, grass, cut flowers) while the wastes are brown on the other very rich in carbon (untreated cardboard, small wood, coffee grounds). Thus, we followed this basic rule to form the compost from the Michelet garden: we had green waste from the Marcellin Berthelot market, peelings from a Cameroonian restaurant nearby, and what each had set aside during this week in anticipation of workshop. For balance, we asked the cafe across the street to give us his coffee waste and we had gleaned cartons and branches of vines, which were the brown waste. In the afternoon we also saw a new manufacturing equipment for the garden: a composter in pallets, with three compartments, one of which already completed, so the result of this workshop was very informative.
Remember, the compost is manufactured in the long run, your various peelings are always welcome!
