On a cold March day I was trying to get the jump on spring at my community garden plot in Thorncliffe Park. The thaw had come out of the ground, mostly. So I was wrestling it into shape with my old spade, using a technique called the double-dig. This would save me time later during the spring planting season.
The wind whipped through the hydro towers, while the first wave of migrating birds alighted for a feed at my friend Linda’s bird sanctuary. I was all alone at the community garden, on hydro land north of the Swiss Chalet.

Or thought I was. Mid-grunt, with my head down, I heard a friendly greeting: “Could you use some nice vegetable scraps?”
I turned around to find an older man proffering a grey bag. “It’s stuff from my kitchen.” He had a slightly guilty smile.
“Oh, hey,” I said, lifting my head. At 56, I had lived my whole life without ever having had someone offer me squash rinds, carrot clippings and coffee grounds. “Sure!”
“I live in an apartment and don’t like to see it go to waste,” the man said.
“Rick, by the way, he added. “We don’t have a composting program at my building so it just goes into the garbage. I see you have a composter,” pointing to my black bin.
“Hi Rick, Ian” — we shook on it.
Rick, in fact, had made an earlier delivery after he spoke to Linda while she was feeding the birds. Linda had left me a voicemail about the this offer of vegetable scraps, and I had given the green light.
My compost benefactor
So here was my benefactor in person, with his second delivery.
“This is great timing,” I told him. “I just kick-started my composter for the 2018 season.”
Rick admitted he didn’t know how composting works, and I explained what I had learned through trial and error over the years. “Composting is like a chemical reaction,” I told him.
Indeed, composting is a form of alchemy that can reward the gardener with rich — did I mention, free? — fertilizer for the soil. It requires some key inputs such as:
- carbon, from dried leaves, straw or newspaper for example
- nitrogen, from veggie scraps for example
- bacteria, easily obtained from soil
- and finally: oxygen and moisture.
You gotta work the pile!
Just like a high-strung sports car, your compost pile needs regular maintenance.
You can’t just toss in the green scraps. They will sit inert until you are collecting Old Age Security.
No, you gotta work the pile. Start with the right inputs. With each deposit of green scraps from the kitchen, add some soil and some newspaper or dried leaves.
Take time to aerate your pile from above every few weeks. A broom stick works, or a long piece of rebar has a nice heft and will do the trick to poke holes and get the pile moving. Add some water occasionally, especially if the pile seems dry.
Alchemy!
With some regular maintenance your high-strung composter will run nicely and produce some rich dark compost year round. There’s nothing like seeing your composter steaming away magically in mid winter while Don Cherry is blathering away on Hockey Night in Canada.
Most composters have a small opening at the bottom from which to dig out the finished product. Removing the good stuff then kick-starts the process again as you poke the pile from above and get it moving and aerated. You can even accelerate the next batch by tossing a bit of finished compost on top to keep the bacteria working from both ends.
Use some finished compost as a top dressing fertilizer or dig some in for new plants. Properly composted material will be free of weed seeds. It will feed your soil with nutrients while also retaining moisture.
The wind was brisk but the spring solstice sun was warming the ground. I thanked Rick as he headed off.
“I’m happy for more donations,” I told him. “My vegetables and flowers will thank you.”
