Easy DIY Compost For The Market Garden | How I Make It!
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- Опубликовано: 22 авг 2023
- In this week's episode, JM Fortier is sharing his compost recipe and his secret ingredient!
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Dans l'épisode de cette semaine, Jean-Martin partage sa recette de compost et l’ingrédient secret qu’il utilise!
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Thanks JM and team! Always love hearing your perspectives on market gardening processes!!! Stay strong, and farm on! ✊
Love your videos! I am a home gardener with a small vegetable garden. I have exhausted the general garden videos. I now watch market garden video information as there is less BS because you folks have to make a living at it, BROVO!
Since I don't have a tractor with a front loader anymore, I make compost at low temperatures without turning. It takes 1 -2 years to get ready to use.
I used to add paperpot left overs as well, but the paper didn't decompose at all, just as with your pile. Now I rake the paperpot left overs out of my beds with a spring rake and put them in the burnable garbage bags.
For me the paperpot transplanter made a big difference. I use it mainly for beets and for spring planted "navet" (golden turnips). A big reason is that the germination is much better as I seed them in the greenhouse. Furthermore I spend much less time thinning the beets as I do it while they are still in the greenhouse. The first year using the paperpots for beets my sales went up 30%. It paid for the paperpot transplanter in the first year.
This was a nice way to see composting in action without stressing about retaining a bunch of pieces of info. Thanks for letting me get to know it a lil bit in a very relaxing video
I like to think of charcoal / biochar as a better carbon 'battery' for the garden than traditional methods (compost). Lithium batteries revolutionized the battery market the same way biochar revolutionizes garden soil, especially for those who are building soil / working with heavy clay soils. They last longer, hold more 'charge', etc. Biochar is just inoculated clean charcoal - can be made from literally any carbon source through a variety of methods.
Thanks for this video & all your honesty in it about process, ingredients.
Thanks JM, you're my inspiration and validation. Compost is always fun to watch as the pile builds heat. But who has time to wait for it. After 29 years on my farm with time being always short, I've learned to skip the whole process. When I'm ready to make a bed, I jump on my 30 hp tractor with a collection flail mower and go mow my acres of path ways and yards. I never use herbicides on my yards so they are thick with clovers. I make a windrow of 4'' clips 24 wide by 18'' high down the row and till it in with another 30 hp tractor with a 60'' tiller with a bed shaper on the back. I end up with a bed that has about 50% soil and 50% nitrogen rich clips that is mixed in 18'' deep. Where ever roots go there are decomposing clips. Between the beds I lay down 4'' of chopped hay with the same collection mower. I raise watermelon and pumpkins and cover all the soil between rows with chopped hay from 75 acres of rolling hills two steep to cultivate. My thoughts on tractors are you should have one for each piece of equipment so I have six, all bought used over several years. Four are Massey 1250 's with 16 speed transmissions and four wheel drive. Lets say you have an hour before dark and you would like to mow but you have the tiller on so you can plant another patch of corn in the morning. You don't have time to swap equipment twice so the mowing doesn't get done. The 1,000 tomatoes in the hoop houses get the same clips tilled in and seem to do better each year. Why is time so important? I do 99% of all this by myself so every minute must be very productive and easier on my 68 year old body. Your video on mental health and burn out was spot on, I pushed too hard for too many years fighting the weather and pests, loosing crops and coming up short at the end of the year. I backed off for a couple years until I found my center and fell back in love with growing food for others. Here in southeastern Ind. folks like their maters and corn and melons and not so much of the greens and root crops you all sell to folks in the city. We sell some but tomatoes are what I'm known for. As I type this, I'm watching three customers on camera up at the store, all using the honor system box. Several times this summer I've been away out picking for 30 minutes and find over $100.00 in the unlocked box. After 29 years I've built a community of customers that support me and I rarely come up short and I haven't had to put a photo on my wall of shame in three years. Keep posting videos, I love seeing your methods and crops, hey I even dig your accent.
Thanks! Keep on rolling !!!! Salutes from the pirinees!!!
Finding good compost was the biggest struggle to staring a market garden in our town. Commercial composting is illegal on our "residential" 5 acre market garden farm. So we looked to import, but there was basically nothing in the provice of BC. In the upcoming year we are really goong to lean into making our own compost. We will keep you posted! (Or composted! Haha)
A lot of the charcoal debate is probably because some charcoal has additives to make it "match light". As long as it is pure unadulterated charcoal it should be fine.
J’étais à la grelinette la semaine passée…. J’ai même pris votre livre au restaurant… malheureusement j’ai pas eu la chance de vous rencontrer….. je prends votre formation culturel maraîchère sous serre…. En espérant qu’elle est aussi en français…..
I think the thing that makes charcoal into biochar is getting quenched in water after heated opening all the pores. I just save the light black coals from a camp/fire pit after put out with water.
I think you should explore bokashi composting on a restaurant scale
Excellent point! Bokashi would capture all restaurant biomass waste.
I 've been filling 50 gallon plastic drums with food waste, adding bokashi inoculant. I use it to preserve/ferment the food scraps till I have enough to build a big compost. A big compost heats up fast, and keeps the rodents away.
A restaurant doesn't have that issue - they probably produce enough food scraps to make a big compost in a week.
Well done!
If you want it to look nice and not hairy and clunky just slice and dice the green waste into small bits, that will help it degrade faster and give it a cleaner look.
Yes but what kind of tool using to cut easily all the green, everyday or every 2/3 days. Here in my garden I often have a lot of different kind of green waste I use the mower for that but it’s not a real good tool for me. A wood grinder is not a good one neither.
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Merci JM. Depuis quand est-ce que le compost fini que tu nous montres a été tourné pour la première fois? Combien de temps ou de saisons dure le processus? Les déchets de table incluent-ils les restes d’origine animal comme os, viande, fromage, crème, poisson, litière d’animaux?
8% biochar has been shown to increase yield. I will find the study link and post as a reply.
Ever think about bringing on laying hens?
The wood has to actually burn and then it’s turned out to make biochar. With coal, it’s deprived of oxygen and the product is much heavier and can slow burn to cook your food.
Unlike coal, you can’t actually relight biochar or use it to cook your food because it’s already been burnt. Two very different products.
Basically, biochar is the leftover embers once you turn out your fire, it’s light and crumbles into small pieces, coals stay hard and retain their weight and it’s what’s used for bbq…
What about adding a little molasses to the pile?
Is there any ratio green to brown
Do you put the biodynamic preparations in your compost piles?
#vuckit
making a kind of terrapreta?
This is not a plug for Paperpot, Paperpot is way too expensive for me.
Acetone is highly volatile, meaning it evaporates very readily. If you are making a hot compost, temperatures above 120 degrees Fahrenheit, there probably won't be any acetone in the final product.
Also, a hot compost will break the paper down. If you have paper in your compost, then it's not getting hot enough.
At least this is what I think I know.
Super nice comment 👊 If this is the case, it might just be my indicator for finishing compost. ;)
@@jeanmartinfortierprivateThe paper might mean your compost is a little dry? Also, you might want to try bringing in some red wiggler worms to add to your finished pile. They'll help clean all that up. Just add them to one pile, and they'll move around as they need to.
I had worm composts for years, and eventually I just dumped it all into a bin with finished compost, and now I find red wigglers anywhere organic material is. They move around on their own.
One thing I would recommend is not to be reactionary with your local health department that covers regulations. Our local guy is awesome to us and we have a great relationship and he is someone I feel we can call and ask questions without concern we are going to get smashed by the health inspector. But that is because we were proactive in reaching out. Other people at our local farmers markets got smashed with violations. Our inspector realizes that people calling him and working things out are not the problem, so even if not 100 % in compliance, he works with proactive people and not against them.