Yummy food comes from yummy compost

I've officially caught the compost bug.

I never thought I'd get much satisfaction from dumping smelly food scraps into a bin of other smelly food scraps. But sometimes I surprise myself.

I now bring my raw food scraps (i.e. fruits, vegetables, egg shells, tea bags) to the Garden of Union community garden every Thursday in Park Slope. The scraps are then processed into compost that is used to nourish the vegetables and other plants in the garden with essential minerals.

I love the concept of making some useful from something we have no use for. We recycle paper and plastic. Why not food? Food waste accounts for the largest component of our trash each year. Composting also reduces our need for chemically laden fertilizers, most of which are derived from oil.


If you are interested in composting, check with your local sanitation department to see what options are available in your area. New Yorkers can drop off their compost at the Union Square Farmers Market every Monday, Wednesday, Friday, and Saturday. There are also several other community gardens and ecological centers around the city that will gladly accept your goodies.

I store my food scraps in the freezer. That way, you can enjoy the benefits of composting without the stink factor. You can also buy a special compost bin that has a carbon filter. I then make my weekly trip to the Garden of Union (Union St between 4th and 5th Ave) on Thursdays. I simply look for the marked bin, add my scraps, and cover with sawdust. And that's it! I'm doing my part to reduce my footprint, and yes, make yummy food!