Best way to compost lots of bread?
bpgreen
13 years ago
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david52 Zone 6
13 years agoannpat
13 years agoRelated Discussions
Top dressing takes a lot of compost!
Comments (18)It certainly ins't the best for the environment due to the peat marsh issues. I think you are confusing Peat Moss and Pete. They are completely different things. Peat Moss or Sphagnum is a moss plant. Peat is decayed vegetation, animals, and insects. Basically anything that was in the wet land forest. Peat forms in marshland and is inhibited from decaying fully by acidic and anaerobic conditions. Peat is the earliest stage in the formation of coal, oil, and natural gas. It is used as fuel and makes a superb soil amendment extremely rich in minerals and nutrient. It is using peat that is controversial because it takes a thousands years to form. Sphagnum Peat Moss on the other hand is a plant that grows and is renewable on a yearly basis. It has very minimal minerals and nutrients, so much so it can be ignored. It is it water holding capacity that makes it a good soil amendment or soil substitution for potting mixes....See MoreLooking for more bread to compost
Comments (80)Feed for livestock is certainly a 'higher and better use' than compost feedstock for the extensive resources that go into making and transporting foods. Sadly most of our food waste goes into landfills, that's the real challenge. I sure wish more of it went into pigs or chickens. I don't blame those of you who can get it for compost, and some if that is probably one step from the landfill, so it's a better destination. If you do have choices, consider the level of use you want to put those resources into. End of "advanced wholistic resource management lecture". :-]...See MoreI put bread in my compost today.
Comments (60)Not I. There was absolutely no sarcasm intended at all. I added the classy "chick" post in acknowledgment of your love of all things poultry. I thought I was being clever. Believe me or not but I actually have a certain degree of admiration towards you. I fear we are somewhat similar in our shyness including the use of humor as our defense mechanism. (although it may only be humorous in our own minds). I'll trump your chicken with $1000 vet bill to get 8, count 'em, eight stray kittens and their mother 'fixed' and vaccinated. (although the vet did give us a volume discount!) And because it's your thread, I feel no guilt in hijacking it. (not that I feel much guilt at the best of times) Lloyd...See MoreBest use for lots of turnips?!
Comments (18)WhatÂs with all the turnip bashing? They must be doing something right because theyÂve been grown in Europe for 4,000 years and in the USA since 1610. In addition to the suggestions listed above: 1. If youÂre growing your own, you can cook baby sized turnips, and then glaze them with butter and honey or brown sugar as you would for glazed carrots. 2. Mash cooked turnips with sour cream, salt and pepper (preferably white pepper) and a bit of celery salt and ground ginger. 3. Use half potatoes and half turnips in your favorite scalloped potato recipe. 4. You can also substitute turnips for a portion of the potatoes in latkes. 5. Add small cubes of diced turnip to beef and barley soup or mixed vegetable soup. 6. Cook whole peeled turnips until soft but not mushy. Cool and then scoop out and chop the centers. Mix with chopped green onions, soft bread crumbs, grated Swiss cheese, toasted almonds and crumbled cooked bacon. Stuff the turnips, add some extra grated cheese on top and bake just until heated through. 7. Thinly slice layers of turnips, carrots and onions into a casserole dish, adding chopped parsley, marjoram, salt and pepper between layers. Cover to nearly the top with chicken or beef stock, add a little butter to the top and bake along with your main course meat or poultry. 8. Quartered turnips are good cooked along with braised or roasted duck. 9. I donÂt have it here with me but thereÂs a great recipe in Molly OÂNeillÂs New York Cookbook for turnip pancakes made with fresh ginger and sesame oil. ItÂs been a tradition on my motherÂs side of the family for at least five generations that eating this "Moving Day Stew" as the first meal in a new abode will bring good luck to its residents. It used to be carried to the new home in a bean pot wrapped in straw and newspapers to keep it warm but nowadays we just heat it in a crockpot when we arrive. ItÂs beef browned beef cubes, onions and garlic simmered in beef stock with peeled carrots and turnips added when the beef is nearly tender. When they are almost cooked, some rice is stirred in and the heat raised to cook it. The rice absorbs some of the pepperiness of the turnips....See Moreannpat
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