I always have piles of bills, and since it is always recommended that one obliterates these things, lest some no-goodnik finds it in the trash and uses the information within to steal my identity, I have decided to incorporate the paper into my gardening routine.
The bucket you see is an eighteen liter pail that I had crammed with bills and bank statements and random junk from the government. I soak the entire mess in water until it becomes an unrecognizable pulp and then throw it into the compost pile where it will become a source of carbon for the piles digestive process. The secondary benefit of this slurry is that it adds extra moisture to our unwrapped pile that I don't want to fully dry out - and in the roofs high heat, high wind microclimate that is pretty likely without additional water.
The first large, on-contract harvest for Parts and Labour happened on the 23rd of May. The kitchen received 5 dozen radish, 4 grocery bags full of baby greens, two large bunches of chives and their flowers, a bouquet of lovage the size of a soccer ball (with more up top if they go through it) and two bunches of thyme. Parts chef Matty has been selling the radishes as an appetizer with whipped salted butter and chive flowers, and the restaurant was sold out of it by mid-evening Saturday. On Sunday I sent the kitchen an additional 30 french breakfast radishes to keep the opening weekend garden menu consistent, and those spicy jerks (the radishes) were almost too big to hang out in the soil another week anyway (win win!). Super pleased to see the 6 nasturtiums in buckets are chubby enough to handle giving up 40 leaves for the vegetarian night at Charlie's Burgers. Yeah!
