How To Manage a Compost Pile Using Temperature

compost temperature chart

I’ve always been confused about when to turn a compost pile. Some people suggest lots of turning while others don’t turn at all. I built a pile in December using a technique I learned from Will Bakx, soil scientist and operations manager of Sonoma Compost. Bakx recommends keeping the pile between 131° F (55° C) and 163°F (72°C) for a period of 15 days. The only time you turn is when the pile starts to dip below 131° F or to prevent the pile from going above 163°F.

The technique is simple–all you do is take the temperature once a day with a compost thermometer and write down the result on a calendar. The graph above is the result that I got from a pile made out of horse bedding, chicken manure from our hens, plant materials, straw and brew waste from a local brewery.

The red area on the chart is the thermophilic temperature range (135° -160° Fahrenheit). The dip you see at day 15 is the one time I turned the pile so that I could keep it in the thermophilic range. Using temperature as a clue to when to turn the pile has a number of advantages:

  • You can make sure that the pile does not get too hot. Above 160° F  you start to kill off the thermophilic bacteria that decompose your pile. To decrease temperature you turn and add more carbon material and water.
  • Washington State University recommends subjecting all of the pile to temperatures above 150° F to kill potential pathogens. I’m fairly certain that, with the turn I did at day 14, all of the pile got up to 150°F.
  • Weed seeds are killed above 130°F–another reason to watch temperature.
  • Failing to get high temperatures can be an indication of too much carbon or a lack of water. To correct, add more nitrogen and water and turn.
  • A loss of temperature could indicate that the pile is going anaerobic. The solution is to add more carbon material and turn.

Once the pile has had 15 complete days over 131° F you just let it sit. Compost is done when it is dark, smells like earth and you can’t recognize the original ingredients. It will likely be several months before it’s ready to use. I’ve found that I need to turn the pile periodically and add water after the initial thermophilic period due to our dry climate.

The mass of the pile is a factor as well–I’ve found that it needs to be a minimum of one cubic yard of material to start with. So I save and scavenge materials that I can use to build a pile all at once. The small trickle of kitchen scraps we generate each day goes into our worm bin.

Despite the geekery with using a compost thermometer, I’ve found that this method saves labor. Back breaking turning only happens when it’s necessary.

On Spam and Commenting

spam ad

Dear Root Simple Readers,

Our webmaster and designer, Roman is fighting a battle with spam. Thankfully, we have a good spam filter that catches almost all of it, so you don’t have to see the nasty stuff cluttering up the comments. However, the staggering number of incoming spam messages actually slows down the site. To combat this, we’ve been forced to add a CAPTCHA feature to protect the comments.

We know. It sucks. We wouldn’t do this if we didn’t have to. Let us know if you have any problems with it. This CAPTCHA filter asks you to do a simple math problem when you comment, in order to prove you’re not a spambot pushing prostate formulas or worse. Note that only unregistered commenters will need to use the CAPTCHA feature.

Nasturtium Leaf Pesto

nasturtium flower pesto

Chicago artist and permaculturalist Nancy Klehm gave me this idea. Funny how it takes an out of town visitor to make you aware of a resource at your own home–right now our yard is choked with nasturtium and I’ve never made good use of the leaves. I have used the flowers for a pesto, but it’s kinda labor intensive. Nancy made a pesto with the leaves and I had to try my own version:

Nasturtium leaf pesto

2 fistfuls of nasturtium leaves
1 fistful of nuts–pistachios preferred but any will do
a half fistful of grated Parmigiano-Reggiano
olive oil
salt
pepper

Roast nuts in a pan. Let them cool and add to a food processor with the nasturtium leaves, cheese, salt and pepper. Add olive oil as you pulse the processor. Process until smooth. Add to your favorite pasta or use as a dip. Garnish with a nasturtium flower.

Hamlet’s BlackBerry: Dealing With the Crisis of Overconnection

Hamlet's BlackBerry

All too often in recent months I’ve found myself pulled into a vortex of emails, Facebook updates, Twitter feeds and just plain mindless internet surfing sessions.  Let’s face it, the screens in our lives are highly addictive and who among us actually feels better after an info-crack bender?

Published in 2010, William Power’s Hamlet’s BlackBerry: A Practical Philosophy for Building a Good Life in the Digital Age, is a reasonable, balanced and practical guide to navigating our hyper-connected age (and how ironic it is that the fast pace of technological change makes “BlackBerry” a quaint reference in 2013–the book, however is more relevant than it was in 2010).

Powers does not take a finger waving “eat your Brussels sprouts” approach. Rather, he acknowledges the immense potential and usefulness of computers and smart phones while offering sage advice on using them intelligently. He draws on an unlikely set of philosophers, inventors and writers: Socrates, Seneca, Johannes Gutenberg, William Shakespeare, Benjamin Franklin, Henry David Thoreau and Marshall McCluhan, each of whom dealt with sweeping change in communication technology in their own times. Powers earns extra points for mentioning my favorite architect, Christopher Alexander.

Using these sources, Powers offers the following suggestions for avoiding technological overload:

  • Distance: it’s good periodically, to take a walk and leave all screens at home.
  • Developing inner peace: make time for meditation practices, working in the garden, working on your bike etc. Powers advocates something I’ve experimented with over the past few years–cutting off national news and letting conversations with friends and relatives fill me in on what’s going on.
  • Read books made out of paper! Even e-book technology can encourage mindless surfing. Reading an old fashioned book can help develop powers of concentration and focus.
  • Use old tools: Powers gives the example of note taking with paper and pen. Sometimes older tools can help reduce distractions–your paper notebook, after all, is not going to chime in with an incoming email.
  • Rituals: As Powers puts it, “Vow to finish all screen tasks by a given time, with a reward if you make it.” Don’t check email first thing in the morning–get some work or exercise done first. I have a disclaimer at the bottom of my emails stating that I check email at noon and sunset. I’ve found this works for me and I’ve trained people to call me if there is something important.
  • The Walden Zone: set up a screen-free area of your house, but don’t get puritanical about it. Your Walden Zone does not need to be quiet. In addition to a peaceful space you might want a fun, loud, party room (minus the screens). And don’t forget about the backyard–most Americans are so addicted to screens that they don’t ever go out there! Powers turns off his modem for the entire weekend. Powers claims that his internet “Sabbaths” have been very successful even with a teenage son in the household.
  • Use technology intelligently: Powers is not Amish! He acknowledges that the internet and cell phones are incredible tools. Understand how technology works and harness it for useful tasks while reducing unnecessary chatter.

Powers acknowledges that what works for one individual or family may not work for another. We have to be flexible in our approach to working with technology. Some of us may be able to ditch our smartphones (I’ve never had one and don’t plan on getting one) but others may need that connectivity for work. But the more important point is that we need to avoid becoming, as Thoreau put it, “the tool of the tool.” We need to use our new powers of connection with mindfulness: to build community, to educate and to inspire.