The “Cool Composting” article in Mountain Xpress April 18 was helpful for those interested in composting their kitchen organic scraps.
However, for 30 years, living in Asheville and Fletcher, I’ve relied on the adage “Keep it simple,” or as it’s shortened to “KIS,” for my composting. Rather than the $40 investment in a Rubbermaid bin and worms, I’ve saved kitchen scraps in a closed container with some water added and then simply dug a hole in my garden and buried the scraps.
What was initially hard and rocky soil soon was visited by worms, which multiplied, devouring the scraps, leaving no trace behind and creating a rich, easily turned soil. My gardens have flourished with this natural fertilizer!
Not a purist, I’ve buried everything from the kitchen, including eggshells, coffee grounds, tea bags, meat scraps, dairy products and bones. Yes, an occasional animal has dug up the bones, but the worms in my gardens, who it was said [in the article] “like dark places,” are composting my kitchen scraps very nicely!
— Dennis Kabasan