Best of Gourmet Volume 5 # by The Editors Of Gourmet

Best of Gourmet Volume 5 # by The Editors Of Gourmet

Many gardeners give up making backyard compost in frustration--the compost pile smells, it requires too much work to turn the heap, and the process requires too many ingredients and too much attention. Gardeners who have used compost barrels or kits know that their experience ends in one way: a smelly barrel that, after months of care, produces only a tiny amount of compost. What to do? Return to the way that compost has been made for centuries--in shallow pits. With this method, the compost never needs to be turned, never smells, and is ready in half the time. Any backyard gardener can make volumes of sustainable compost without any work. Shallow pit composting works with Mother Nature, letting her do the work

RUTH REICHL is the editor-in-chief of Gourmet magazine and the series' editor. Tender at the Bone and Comfort Me with Apples are two of her best-selling memoirs. She has worked as the Los Angeles Times' and The New York Times' chief restaurant critics. She currently resides in New York City.