I got a little over three gallons of compost out of my bin, which was less than I was expecting. For some reason I thought a year’s worth of vegetable leavings would produce more than I knew what to do with. Guess not. The compost came out chunky so I worked it into the soil with a rake. It put me in mind of cutting butter into flour. I’m baking my garden, sifting my dirt.

I planted spinach, dill, radishes and basil on the side of the building in the composted soil. My little plants will be exposed to the usual host of expected ruins as well as school kids and sidewalk hooligans. But I’m an intrepid urban gardener so I accept the risks.

Lettuce Crop in Progress

In other news, the geraniums I wintered have been moved outside. They’re a little unhappy with the change — leaves are droopy and the stems have turned red, but I expect them to snap out of it eventually. The lettuce that I started in March from seed is thriving, and I may get a harvest soon. I didn’t thin it out, but it doesn’t seem to stop it from growing.

Bridget mentioned to me today that Starbucks gives away coffee grounds for compost, so I stopped by my local shop and picked up a nice gallon bag. I dumped it with the soil from my unplanted pots, mixed it all together, and refilled my pots. More baking, more sifting. When I walk out tomorrow, I expect my back porch to smell like a barista at the end of her shift. Hopefully not.

Haven’t decided what else to plant & I’m open to suggestions. More later!