Hello and welcome to The Compost Bin. I'm Compostwoman and I live with my family in rural Herefordshire. We have nearly four acres of garden and woodland, all managed organically and to Permaculture principles, which we share with Chickens, Cats and assorted wildlife. We also grow a lot of our own food, run courses in all sorts of things and make a lot of compost!

I am a Master Composter and have spent more than a decade as a volunteer Community Compost adviser with Garden Organic and my local Council.
I'm a self employed Environmental Educator so I run workshops and events where I talk about compost, veg growing, chicken keeping, cooking, preserving and sustainable living. I also run crafts workshops and Forest School/outdoor play sessions in our wood.

We try to live a more self sufficient lifestyle here, as best we can, while still having a comfortable life and lots of fun.


To learn more about us click on the About Compostwoman tab and remember to click on the photos to make them full size!


Wednesday, 10 November 2010

As a Master Composter promoting composting in Herefordshire, on behalf of the Council and Garden Organic, I get asked a lot of questions about how to make compost and what to do with it.

So, I am going to post (again) a few posts about composting :-)


Composting your biodegradable, organic waste is great for many reasons. It reduces the size of your waste bin, so means less transport is needed to remove household waste. It gives you fine, homemade compost so you don't need to buy in artificial fertiliser. And it also removes some of the most damaging, greenhouse-gas-causing, waste from landfill sites.

According to CAT

About a third of the waste sent to landfill in the UK is biodegradable organic matter, such as food , paper, cardboard, textiles, and garden waste. In a landfill site, these materials will be broken down by microbes to produce a mixture of carbon dioxide and methane. Methane is a very damaging greenhouse gas - it has over 20 times as much 'global warming potential' as carbon dioxide (by weight). At the moment, about 70% (over two-thirds) of landfill gas is flared off or captured, so a damaging impact will still come from the remaining 30%.

Methane is produced in 'anaerobic' conditions - which means that there is not much oxygen present. The emission to the atmosphere of large amounts of methane can be avoided by not sending lots of biodegradable waste to landfill. Instead, it can be composted at home or at a community level, or sent to a special anaerobic digestion facility, where the bio gas (methane and CO2) can be collected.

Amazingly, by composting all their food, garden and cardboard waste, an average individual would prevent about 5kg of methane per year from landfill, which is equivalent to just over 100kg of carbon dioxide per year.

An average household that composts this waste would prevent emissions of 13kg of methane per year, equivalent to 280kg of carbon dioxide per year (just over one quarter of a tonne of carbon dioxide). By comparison, a small petrol car doing 40mpg will need to travel about 1000 miles to release one quarter of a tonne (250kg) of carbon dioxide, and a small diesel car doing 60mpg will need to travel about 1200 miles to release the same amount.


So...you can see it all makes good environmental and economic sense to make compost!

As regular readers of this blog know, I have been a keen organic gardener and composter for many years and am a Master Composter - a volunteer community compost advisor with my local council and Garden Organic (the working name for HDRA). I go to various events such as county shows, give talks and demonstrations, take school assemblies, lecture, give talks to garden groups and enthuse about compost to all and sundry! I can talk about compost endlessly, I find the whole process fascinating and view compost making as the very heart and soul of gardening.

We garden completely organically here and making compost is at the very heart of all our growing and disposal methods. We take fertility from the earth by growing vegetables and fruit, then we return it to the earth by composting the left over waste and feeding it back to the soil.

Compostman and I make more than 4000 L of compost a year plus what ever is currently cooking in the various compost bins. We use it to grow a huge amount of veg in a quite small space. Our outside veg plot is relatively small at 10 x 14 m,


plus another four of 2 x 3m raised beds but it provides us with veg for most of the year, and has in the past supported us virtually all year round.


The plants in the 4 x 9 m polytunnel are grown in builders buckets of home made growing medium also, made up of home made compost, sand and a bit of soil. I only buy in growing medium (certified organic!) to sow seeds.



I am sure it is all so productive because of all the home made compost we put back into the soil and whenever we dig it all over there are loads of worms and insects.

In my next post I shall share how *I* make compost :-)

Tuesday, 9 November 2010

Making chutney

A very useful way to use a glut of fruit or vegetables ( home grown OR shop bought) is to make Chutney.

Wikipedia ( always useful) describes Chutney as

a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney, as a genre, is often similar to the Pakistani pickle and the salsa of Latin American cuisine, or European relish.

Chutney may be dry or wet; dry chutney is generally in the form of powder. In India, a chutney is often made to be eaten fresh, using whichever strongly-flavored ingredients are locally available at the time. It would not normally contain preserving agents, since it is intended to be consumed quickly after preparation. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing the ingredients together.[citation needed]

The use of a stone mortar and pestle is often regarded as vital to create the ideal chutney. It consists of a small stone bowl (called a "kharal" or "khal" in Hindi, Tamil kal கல்), or a flat piece of stone (called a "sil") on which the ingredients are crushed together with a rounded stick of stone or wood (called a "batta", pronounced with a hard 't').

Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.

Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar and sugar cooked down to a reduction.

The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork and fish.



So...a tradition of chutney making, hmmm? well the tradition is alive and well at Compost Mansions, that's for sure! I love making Chutney, I usually make 4 or 5 different batches in the autumn and winter, from fresh. glut fruit and veg and then later from stored apples and frozen fruit and veg. I then have lots of jars stored, to give as gifts, to barter for other foods or services and, of course, to eat! I am talking, of course, about the sort which is preserved by having lots of vinegar and sugar in it, potted whilst hot, into warm jars so a vacuum forms when the contents cool and then kept in a sealed jar until ready to eat

I made Apple and Courgette chutney back in September, as I had a lot of Apples and Courgettes to hand



















Recipe

1 Kg cored, peeled , diced Apples (Bramley)
1 Kg peeled, diced Courgette
0.5 Kg diced Onion
Some Garlic ( I used about 6 small cloves...and they WERE small!)
0.5 Kg skinned chopped Tomatoes
0.5 Kg chopped Raisins and Sultanas mixed
0.5 Kg Light brown Sugar
0.6 L Cider Vinegar( I actually used a mixture of Cider and Red Wine)
20g Salt
1 tsp Paprika
1/2 tsp Ground Ginger
Black Pepper ( I just grind it into the pan...I used lots)




Prepare everything by finely chopping (if you use a machine be careful not to mince too fine or the chutney will be a little mushy), put it in a large Stainless Steel pan, bring to boil, reduce heat to low simmer, leave.



and go and grade apples for storing, clean out hens, drink tea, etc etc....




return now and then to give a stir with a wooden or stainless spoon. About 4 hours later (it may take less time , I find it depends on the size of the base of your pan!) keep a close eye on it to see if it is nearly ready to pot.


Take about 10 washed jars
(350g ish) and lids ( which MUST be vinegar proof! so use old pickles jars for preference!) and put in the oven on a rack ( I use the toaster tray which came with the oven as the jars don't fall off it so easily.







I use recycled jars, as I am not selling my produce. If you want to sell it you need to use new lids (in the UK) and standard sized jars.

EDITED by Compostwoman later for clarity to add

I only tend to re-use the lids once and check the seal VERY carefully each time...and with the button lids it is obvious if the seal has failed......if in doubt get new lids!

glass jars are, of course, virtually endlessly reusable if not damaged...



Heat jars at 120C ish for about 10 mins then turn down oven to 80C until you are nearly ready to pot the chutney, then turn off the oven and allow the residual heat to keep the jars hot ( saves energy!) Try to time this phase so as to coincide with the end of doing the Sunday Roast or some baking....I try but usually fail a bit miserably here!....)



When you think the chutney is nearly done do the "channel" test...draw a spoon through the surface of the chutney, if a channel appears its done. If not, keep simmering for another few mins and test again.





When done, turn off the heat and let the residual heat in the ring ( if electric) finish the simmer (saves energy, but won't work with Gas)







Fill hot jars to almost full, wipe clean, put on lids and screw on tight. Watch out as the jars WILL be hot! I have a stainless jam funnel and a stainless ladle...we got these to make life easier as we make a LOT of jam and chutney! Don't worry if you don't have these, use a Pyrex jug...make sure it is clean and sterilised...and watch out for the hot handle!!



Admire your handiwork, make sure the vacuum "buttons" have pulled down on the lids, if your lids had them, then when cool, LABEL(!) PUT AWAY in a cool dark place to mature for AT LEAST 2months...

Seriously, it WILL taste nicer if you leave it to mature!








I work from an all purpose recipe which I adapt and vary depending on the fruits, vegetables, spices etc. available, and on my mood!

My chutney recipes are basically 600 ml vinegar, 20 g salt, 500 g sugar, assorted spices usually around 2 teaspoons of them (I use ground spices quite happily!),500 g onions and then another 3 Kg of assorted fruit and veg. This makes around 10"chutney/relish" sized jars, the 350 g ones.

I find SOME fruit is needed, even if its only 500 g apples and 500g dried fruit, as apples especially help to thicken the chutney, they and the dried fruit is part of the 3 Kg of assorted stuff though! I also always use Cider vinegar or wine vinegar occasionally, I use Aspalls Organic cider vinegar ( for those in the UK) and find it makes for a smooth result without a harsh vinegary tang...it IS possible to eat my chutney immediately but I would recommend keeping it for at least 2 months, longer if you can!

So, that's how I make chutney. I hope this post has been useful to you and if you don't make chutney at the moment, it will inspire you to have a go. There is nothing to beat home made chutney to liven up a cheese sandwich, or a plate of salads or to add to a curry! And, of course you know what has gone into it and you have saved yourself some money and earned the satisfaction of doing something for yourself.

Sunday, 7 November 2010

Knitting woes and wonders

I started this post a few days back, full of woe as I really could not make it work...

I started yesterday with some really really lovely multi-coloured Freedom wool and have had to unravel it several times as the wool is so hard to knit with. I have not had this problem with other multi ply wool but this is dreadful. I can k a row and p a row but can't seem to k1 p1 with this wool...it won't "slide" freely and just sort of felts together.

I know it is pure wool but the felting bit is meant to be done with hot water etc, after the making up!

Am a bit despondant tbh as the dishcloths and scarf and small hat in other wool /acrylic blend went really well, but this arrggghhhh!

It is lovely wool and I bought enough to make a hat, scarf and fingerless gloves ( gulp) as a present for Compostgirl (no pressure there, then) and it cost a bit so must try again I guess.

Am now remembering just why I don't knit, am basically not much good I think!

BUT, I unravelled and started again and I think I have finally got the hang of this wool....



Because I managed to knit a hat! By following a pattern!


 Feel very pleased with myself now.

Saturday, 6 November 2010

Making Damson Vodka

Quite a few people have asked me how I made the Damson and the Blackcurrant flavoured Vodkas I gave away as Christmas gifts.

So I thought I would tell you

Take a clean jar, I used a Le Parfait jar, but any wide necked jar will do.

Put in washed, pricked fresh fruit and add spirit of choice. I have found Vodka or brandy to be good - it doesn't have to be an expensive brand.

If you don't want to have to prick the fruit, freeze the fruit whole, then put it in the jar and pour on the spirit. The liquid will rapidly cause the fruit to split.

Add sugar. It is better to add too little as you can always add more, if you want it sweeter when you taste test it!

Put the jar somewhere you can shake/upend until all the sugar has dissolved.

Put away in a cool, dark place.

Leave for up to a year...I have found if you leave it longer than that it might get a slightly musty taste.On the other hand it might become divine and utterly delish! So it is up to you to keep on tasting the jar occasionally!

Strain (I use one of those permanent coffer filters for this inside a funnel, all sterilised) into a suitable bottle ( I save the small wine bottles one can get (25 or 35 cl) is these are ideal to give as gifts as well!)


Label.

Drink!



Damsons in Vodka and sugar



After a day of shaking/soaking

Friday, 5 November 2010

Save Sakineh

Please help! Save Sakineh


Have you heard that Iran could kill Sakineh Ashtiani today?

I've just sent an emergency message to Iran's allies and key UN powers urging them to intervene and help safe Sakineh's life. Please read the email below and join me in sending a message now:

http://www.avaaz.org/en/24h_to_save_sakineh/98.php?CLICKTF

----

Dear Friends,

Today, Iran could execute Sakineh Ashtiani.

Our global outcry stopped her unjust stoning sentence in July. Now we have 24 hours to save her life.

Iran's allies and key UN powers are our best hope -- they could persuade Iran of the serious political cost of this high-profile killing. Click here to send them an urgent call to action and send this to everyone -- it only takes three minutes and we are her last chance:

http://www.avaaz.org/en/24h_to_save_sakineh/98.php?CLICKTF

Sakineh's adultery case is a tragic sham stacked with human rights violations. First, she was to be stoned to death. But the Iranian government had to revoke the sentence after her children generated a tremendous outcry against the farcical trial -- she could not speak the language used in court, and the alleged incidents of adultery took place after her husband's death.

Then her lawyer was forced into exile, and the prosecution conjured up a new trumped-up charge for which she would be executed -- the murder of her husband. Despite this being double jeoprady, as she is already serving time for alleged complicity in this crime, Sakineh was tortured and paraded on national television to 'confess', and was found guilty. The regime has now arrested two German journalists, her lawyer and her son, who has bravely led the international campaign to save his mother. All remain in prison and Sakineh's son and lawyer have been also tortured and have no access to lawyers.

Now Iranian human rights activists state an order has just been issued from Tehran to implement her killing immediately, she is on the list and tomorrow is execution day.

Persistent campaigning led Iran to drop Sakineh's stoning sentence and captured the attention of leaders in countries with influence on Iran, like Turkey and Brazil. Now let's urgently raise our voices to stop her killing and inhumane treatment and free her, her lawyer, her son and the jailed German journalists.
http://www.avaaz.org/en/24h_to_save_sakineh/98.php?CLICKTF

A massive public outcry has the moral authority to stop heinous crimes. Let's use these 24 hours to send a clear message -- the world is watching and we all stand together today to save Sakineh's life and against injustice everywhere.

With hope and determination,

Alice, Stephanie, Pascal, Giulia, Benjamin and the whole of the Avaaz team

Sources:

The Islamic regime of Iran plans to execute Sakineh Mohammadi Ashtiani immediately
http://stopstonningnow.com/wpress/4194

Sakineh hanging imminent
http://www.theaustralian.com.au/news/world/fears-that-alleged-adulterers-execution-by-hanging-is-imminent/story-e6frg6so-1225946610965

Iranian woman could be stoned Wednesday
http://www.google.com/hostednews/afp/article/ALeqM5hipKgm5UqJOxciOi1f07BwbfRgFg?docId=CNG.6ef6de7af5f33847d19e690e61087c73.811

Sakineh Mohammadi Ashtiani: A life in the Balance (Amnesty International)
http://www.amnesty.org/en/library/asset/MDE13/089/2010/en/589bd56b-49ac-4028-8dc6-abd903ac9bac/mde130892010en.pdf
UA-40361266-1