Zero Waste Life : Once you start, you can’t stop “Local Food Cycling”

Zero Waste

I started a composting at home in February of this year. For about 3 and a half months, I kept throwing food scraps into the same bag, followed by a three-week maturation period, and now I have nutrient-rich compost!

The Second One has Started

At first, I couldn’t start composting because I was worried about bugs and smells, but after experiencing it once, the benefits of the excitement of putting garbage in a bag every day and the comfort of no household food scraps overwhelmed me, and I am falling for the strategy of local food cycling!

The first compost bag is in the aging period, so I bought the next one!
Last time, it was a specification to put an inner bag in the outer bag with a handle and put soil called a base material in it, but there is a product renewal, and the outer bag and the inner bag are integrated. It is said that the usability has improved.

The Power of the Sun

Around the end of May, when the aging period was about to begin, I opened the compost bag and found a lot of bean sprouts. I was scared of something unknown, so I closed the bag and immediately contacted the staff of LFC Compost.

I was told that this was a common occurrence and that it was OK to mix in the soil as it was, so I felt a little relieved and mixed it in with a mini shovel. However, after that, even after mixing in the same way several times to cut the roots as well, the sprouts came out again.

Then, one day, I wanted to know what this identity was, so I decided to move it to a small pot and see what it was like.

Shortly after seeing the situation, when I hit the sun, twin leaves emerged the next day.
I expected it to be a pumpkin, but as expected, it was a pumpkin. The vitality of pumpkins is amazing, and the power of the sun is amazing! I realized again that I had an experience like an observation diary for elementary school students during their summer vacation.

Let’s grow those pumpkins in the Onjuku vegetable garden! So I brought them to Onjuku on June 4.
After that, I left them to grow in mini-pots until they got a little bigger, and they grew so well in about two weeks that I transplanted them to the field.

Local Food Cycling

We mixed the finished compost with a soil called akadama-soil to make soil for growing vegetables.
I bought two bags of akadama-soil because I was told that the ratio of “compost : akadama-soil = 1:2~3”.
Since I will be away from home for a while from the second half of next month, I looked for something that would grow in about a month and sowed three kinds of seeds: 1) radish, 2) arugula, and 3) mini bok choy.

Amazing Vitality

The seeds sprouted about 4 days after they were sown.

Sprouting is truly a moment of petit happiness.
And again, I was surprised by the “pumpkin”!!!!

On June 17, many radish sprouts appeared and I thought they were cute – then the next day, I saw “twin leaves” that I recognized.
For a moment I thought, “Why? Where did they come from?”, but the soil was made with compost, so the pumpkin seeds were still hiding in the soil.

After that, bean sprouts are also coming out of the new compost bag. .. Feeling cursed by a pumpkin.
It’s scary, the vitality of pumpkins!