Composting & the PCFMA Garden


Composting & the PCFMA Garden
Posted June 16, 2014

DSC_0007 The PCFMA Office Garden is growing! We are completing work on another planting area around the south corner of the office. Matt Sylvester, market manager and head PCFMA gardener extraordinaire, and other staff members, have planted various tasty summer veggies like zucchini and other summer squash, tomatoes, fresh herbs, sunflowers, and peppers for our  culinary enjoyment. We await the first tomatoes and watch as squash blossoms slowly grow into zucchini.

How cool is it to walk out the office door and pick something fresh for our lunch!? So go ahead - start your own small garden! It’s well worth it! We began composting as well! The inspiration for the bin arose partly from necessity. We don’t have green bins in Contra Costa County and at the office we have a lot of food scraps. We  also wanted compost we could use on our kitchen garden.

PCFMA is a certified green business and the staff here cares about being more eco-friendly, so Sara Haston, Market Chef and DSC_0021Creative Specialist for Cookin’ The Market, thoughtfully wrote up a proposal and was quickly approved to purchase one. After she chose the best one for PCFMA, she found a space for it, and discussed with the staff about how to use it. Thus far there has been a tremendous interest in it. Sara’s role is to manage the contents to make sure there is a proper ratio of nitrogen elements (think food scraps) to carbon (think leaves, hay and dry plant matter): 1/3 to 2/3. Once it is almost full she will let it sit for a few weeks without adding anymore materials, turn it once a week to aerate it, wait for it to breakdown into usable compost, and then shovel it out into our garden. This Sara’s first time using a bin, as her experience has been with pile composting, so we excited about what we will all learn along the way.  

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