Sometimes compost awareness goes out the window with holidays. Under pressure to prepare lots of food, people forget to separate organic scraps and toss them in the garbage can or visiting cooking helpers might be confused about what to do and discard it all.
It doesn’t have to be that way. A nice thing about even the most traditional of Thanksgiving dinners is that, apart from the turkey centerpiece, much of the fixings are vegetable based. That means lots of good, fresh food scraps for the compost bin. So why not proceed as you normally would? The extra load of scraps may mean adding more dry leaves and other carbon-based materials. Fortunately, there are lots of dry leaves to be had right now. If you’re saying, I haven’t started a compost bin yet, then use this holiday feast time to motivate you to start.
Start this weekend. You have a day and a half left. For a step-by-step guide to setting up an outdoor bin, read my June 2015 post (https://hkgardener.wordpress.com/2015/06/) and send questions if you’ve got them. For those with limited space, I recommend a worm bin, which I have on my balcony (they are also designed for indoor use). You can find instructions for setting up a worm bin at NYCzerowaste (http://www1.nyc.gov/assets/dsny/docs/indoor-worm-bin-composting-brochure-06340-f.pdf). At that same site, New Yorkers can find a listing of compost drop-off stations. The city has made a lot of progress in organizing compost collection in just the last year. For Hell’s Kitchenites, West 57th Street and 9th on Saturdays and West 23rd and 8th on Tuesday and Thursday mornings are probably the closest. Check the hours and seasons. The West 57th Street location usually stops some time in December. Finally, if you’re a community gardener, but your garden doesn’t yet compost, now is a very good time to establish a bin before winter sets in and while you have plenty of leaves to supply “browns.”