A few months ago, shortly after I started this blog, my
husband and I started vermicomposting. I
promised to get a post up about how we started it, since so many friends were
interested. But life happened and I
didn’t. I will eventually, I’m sure …
but not yet.
At the beginning of the summer, on one of our last days
before the baby was to be born, we took a trip to our local farmers
market. I love going there, browsing
through the rows and rows of fresh fruits, vegetables, herbs, and other
homemade goodies. Believe me, that was
just what I needed when I already looked like this:
One booth we passed had fresh basil plants for a very decent
price. They smelled so good, I almost
cried. You moms out there know exactly
what I mean. When you smell something
amazing, those pregnancy hormones hit a whole new level and you have to have it. So we couldn’t leave that day until I got a
few basil plants … and hubs got some roma tomatoes.
Usually these are the things that we were start ourselves,
from seeds. But with all the
preparations for Baby, we just hadn’t had time to get the seeds started.
Fortunately, we had
had time to keep our vermi-compost going.
I love the bin that we have – it makes harvesting the compost so super
easy. We took out the bottom tray, which
was completely compost, and mixed it in with the soil as we re-planted the
basil. Ideally, the bottom tray, which
has already been processed by the worms, should be worm free. It’s not.
But it’s ok. You can just add
that right into your soil. They can only
do good in there. We didn't measure anything. We just divided the compost as evenly as possibly between the three pots that we had.
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Compost bin. Soil mixed with compost. Purchased basil re-potted with compost. |
So there you have it.
We used our first bit of compost.
Did it help? You tell me. The above picture was at the beginning of
June. This was taken at the end of July:
Our basil exploded!!
I can only assume it was from the wonderful compost that we got. I’m so excited to have all this basil. I’ve been making so much with it! It’s so nice to be able to go out on our
patio and pick dinner. It doesn’t get
more local than that! With all the
abundance of basil that I have left over, I plan on making lots of pesto and
freezing it. So this winter, when all I
want is Chicken Pesto Pizza, I can have it!