Compost: Accelerate the process and Compost bins.

Acceleration

It usually takes 1-2 years for a pile of garden waste to convert into finished compost. The decomposition is most rapid if the pile is suitably airy and humid and if the garden waste is well mixed. There are several ways to speed up the process:

  • Cut the garden waste into smaller pieces so that nothing is longer than 20-30 cm.
  • Reposition the compost pile by mixing the compost with a grip. A few times a year is sufficient.
  • Mix a bucketful of finished compost in a new compost pile. This way, you add some of the worms and microorganisms that are important for the degradation.
  • You can use compost worms. However, they cannot be used in hot composting as they cannot withstand the high temperatures. You can buy compost storms in some garden centers and on the internet.
  • When you stir the compost, you can add 1 handful of limestone and 2 handfuls of organic fertilizer.
  • If your compost pile is completely dead, you can kick start it with a handful of nitrogen fertilizers that you water into the pile.
  • Animal manure also promotes degradation (though not from cats and dogs). Alternately, put 1 layer of garden waste and 1 layer of animal manure in the compost bin. The nitrogen in the manure nourishes the microorganisms that cause the breakdown into compost.

Compost bins

You can compost in an open container, a closed container or in a pile on the ground. In any case, the container must have openings at the bottom so that earthworms can enter the compost and water and compost fluid can run away.

An open container you can build yourself. For hot composting, it is better to buy a container.

Follow this link: The Best Compost Bins, According to Environmental Experts

A compost pile

You can easily compost in a pile on the ground. Then it is easy to refill garden waste on the pile and it is easy to refit it. However, laying tiles on your composting site can be an advantage so that you do not risk pigs and other pests.

It is a good idea to cover the container with a tarpaulin or similar, so that the pile does not dry out so easily and the nutrients do not wash out when it rains.

An open compost bin

An open compost bin fills less than a compost pile and are better fitted into a smaller garden. You can buy various models, but you can also build one yourself.

There must not be too large gaps between the boards in the sides of the container as it must be able to retain moisture. The space between the boards should therefore not exceed 0.5 cm. On the other hand, air should be able to enter the compost, as oxygen is required for the decomposition.

It is an advantage if you can remove one side of the container so that it is easy to re-compost. It is optimal to have a large compost bin that can be divided into two chambers. This makes it easier to re-pile, as well as allowing you to have two compost piles running offset.

You also need an extra container or pile where you can collect the garden waste for later composition.

If you need to compost hot, the container must be at least 1 x 1 x 1 meter.

Storages of vegetables

Crop General Conditions Temperature, °C Temperature, °F Relative Humidity, %
Apples Cold and moist. Do not store with vegetables. 0 to 5 32 to 40 80 to 90
Beans, Cool and dry 0 to 10 32 to 50 60 to 70
Beets Cold and very moist 0 to 5 32 to 40 90 to 95
Brussels sprouts Cold and very moist 0 to 5 32 to 40 90 to 95
Cabbage Cold and very moist 0 to 5 32 to 40 90 to 95
Cabbage, Chinese Cold and very moist 0 to 5 32 to 40 90 to 95
Carrots Cold and very moist 0 to 5 32 to 40 90 to 95
Cauliflower Cold and very moist 0 to 5 32 to 40 90 to 95
Celeriac Cold and very moist 0 to 5 32 to 40 90 to 95
Celery Cold and very moist 0 to 5 32 to 40 90 to 95
Garlic Cool and dry 0 to 2 32 to 35 60 to 70
Horseradish Cold and very moist 0 to 5 32 to 40 90 to 95
Kale Cold and very moist 0 to 5 32 to 40 90 to 95
Leeks Cold and very moist 0 to 5 32 to 40 90 to 95
Onions Cool and dry 0 to 2 32 to 35 60 to 70
Parsnips Cold and very moist 0 to 5 32 to 40 90 to 95
Pears Cold and moist. Do not store with vegetables. 0 to 5 32 to 40 80 to 90
Potatoes Cold and moist 3 to 5 38 to 40 80 to 90
Potatoes, Sweet Warm and moist Not below 10 Not below 50 80 to 90
Pumpkins Warm and dry 10 to 13 50 to 55 60 to 75
Radish, winter Cold and very moist 0 to 5 32 to 40 90 to 95
Squash, Winter Warm and dry 10 to 13 50 to 55 60 to 75
Tomatoes Warm and moist Not below 10 Not below 50 80 to 90
Turnip Cold and very moist 0 to 5 32 to 40 90 to 95

Leeks

Leeks are originally from the Mediterranean countries. From here the Romans spread it to Europe. Today it grow most on our latitudes.

Why eat and grow leeks

Leeks is healthy because of their content of important nutrients, vitamins and minerals. Leeks have a high content of dietary fiber, which ensures a long-lasting feeling of satiety and strengthens your digestion.

The leeks also have a high content of potassium, which helps regulate fluid balance and at the same time counteracts accumulated fluid in the body. At least it strengthens the immune system, and can help lower your blood pressure.

Leeks are one of the vegetables that it really pays to grow and it is nice to harvest one or two perfectly healthy leeks most of the year.

If you want fresh leeks all winter, choose varieties that can withstand frost and winter’s changeable weather. I would suggest that you choose:

  • An autumn variety that provides a high yield of early, long-handled leeks of fine quality
  • A winter variety – they are fairly short-shaven and slightly more coarse, but provide a safe yield of fresh leeks throughout the winter.

Cooking and use

There are thousands of different ways to prepare leeks. You can eat them raw, baked, fried, steamed and boiled. The white part is the mildest in taste, but the green is richest in vitamins and minerals. 

Always remember to clean leeks thoroughly.

Some recipes

How to cultivate

Leeks is easy to grow as it can grow in any area and in different soil types. However, it is important that the soil is free of stones and weeds. You can harvest leeks from the end of July

Leeks do not require as much care. However, it is important that you keep the weeds away from the plants, as it steal the nourishment. Initially you can keep the weeds away by turning the soil, later you apply a layer of cut grass or, plant ground cover to keep the weeds away.

Leeks and seed change

Leek is good for blending culture, as it first needs a lot of space at the end of the season. It thrives well between carrots, celery and broccoli.

This allows you to make the most of the space  garden and at the same time to prevent a number of diseases.

Pre-cultivation of leeks

You can germinate the leeks and then transplant them. You can also sow them directly on the open field in April, but they do not grow as large as they transplanted.

The best part is that you pre-cultivate the leeks inside or in the greenhouse. It gives them more months to grow. You can start pre-cultivating them as early as January and until April.

You sow the leeks in boxes with a good compost soil at the bottom. Lay a layer of soil over where you sow the seeds. Cover with ½ – 1 cm of soil. The soil should be suitably moist, and give a slight sprinkling after sowing. Leeks should have sufficient space, so thin to 2 cm distance between the plants. You can move the boxes outdoors in May for curing one to two weeks before transplanting.

Planting

Leeks do not hurt to stand in the boxes, so wait until planting until the danger of night frosts is over.

You should dig an approximately 10 cm deep groove into which you plant the leeks. The deep groove will make it easier for you to later hyperlink the leeks. The hip gives the leeks the white piece at the bottom for which they are so well known.

You can plant leeks at different distances. If you want them thick, they must stand at a great distance (50 cm between the rows and 15 cm distance in the row). You get thinner leeks about 10 cm between the plants.

You can choke the weeds by loosening the soil between the rows and gently chopping some of the loosened soil into the grooves. You can also keep the weeds away by covering the soil with co

mpost. This holds on to the moisture and fertilizers. You must continuously fertilize with compost

In November, it is a good idea to put a thick layer of leaves between the leeks so that they will not lack water in freezing weather as it can damage the leeks. It also ensures that you can pick up leeks in freezing weather.

Recipes with onions

Baked onions

Ingredients

  • Four large onions
  • 2 tbsp. of olive oil
  • 1 tbsp. of wine vinegar
  • 1 tbsp. of syrup
  • Salt
  • Thyme

Cut the onions on the long joint and then gently peel the outer layer of the onions, but do not cut off the ends.

Grease a fireproof dish and place the onions in the dish with the cutting side facing up.

Mix olive oil with balsamic vinegar and light syrup, and brush the onions on the cutting surface.

Put a lid over the dish and now place the onions in a preheated oven at 2000 Celsius

Remove the dish from the oven and turn the onions so that the cutting surface faces down. Then brush again, sprinkle with a little salt and bake for another 30 minutes without a lid.

Take the prepared onions out of the oven and now you can season with a little freshly chopped thyme.

Recipes with leeks

Steamed leeks

Ingredients.

  • Eight leeks (6 if very small)
  • 5 deciliters of water
  • 50 gr. butter
  • Salt

Start by cutting the top and bottom of the leeks. However, do not cut more of the top than necessary. Then make a small cut at the top so that you can wash the leeks thoroughly. Keep your leeks under running cold water and flush out any soil.
Cut the leeks into smaller pieces.
Put the water in a saucepan and add the butter and salt. Let the water boil, and put the leeks into the water and put the lid on.
Steam the leeks for 3-4 minutes – it depends on the size.

Recipes with carrots

Carrot juice.

Ingredients

  • 400 g of carrot
  • 5 cm fresh ginger
  • 2 tsp. hazelnut oil

Peel ginger and carrot, and squeeze them in a juicer.
Stir the juice with hazelnut oil that has a taste of toasted nuts.
Serve with orange slices.


Fried carrots with onions and garlic.

Ingredients

  • Five medium sized carrots.
  • One onion
  • Two cloves of garlic
  • Olive oil for frying.

Peel the carrots and cut them into rods for approx. 3 cm.
Peel onions and garlic and chop them into fine pieces.
Fry onion and garlic on a pan for the onions are transparent.
Put the carrots in the pan and fry slightly heat for 5-10 minutes.

Recipes with potatoes

Scalloped potatoes

Ingredients

  • 2 kg of potatoes
  • 2-3 finely chopped onions or leeks
  • Two cloves of finely chopped garlic
  • 0.75 liters of cream
  • One teaspoon minced nutmeg
  • Salt
  • Pepper
  • Cheese

Preheat oven to 200 ° C.
Peel the potatoes and cut them into thin slices.
Lay the potatoes layered with the vegetables in an baking dish.
Add spices.
Pour the whipping cream on.
Bake the potatoes in the middle of the oven until potatoes are tender, 45 to 60 minutes.

Recipes with cabbage

Salad of cauliflower

Ingredients

  • One Cauliflower
  • 100 g Parmesan cheese
  •  One tsp. Dijon mustard
  • Two tbsp. olive oil
  • Two tbsp. freshly squeezed lemon
  • Coarse salt
  • Freshly ground pepper
  • Two Medium-sized apples
  • Two dl almonds
  • Fresh basil

Wash the cauliflower and remove the cane and leaves. Divide the cabbage into smaller bouquets and grate them roughly on the grater. Grate the cheese and mix it with the cauliflower.

Stir together mustard, oil and lemon juice. Add salt and pepper. Flip the Dijon dressing together with cauliflower and cheese.

Cut the apples into cubes, chop almonds and basil roughly. Mix everything and taste the cauliflower salad.