This is a guest post by J. C. Banks, who runs the seafood business directory.
Across North America, consumers are becoming increasingly concerned about healthy diets, food safety, and green living. These issues have sparked major changes in consumer behavior, with many of these developments leading to improvements in local food supplies.
Many of these changes start at the local level as consumers are buying local foods and growing their own fruits and vegetables. These movements, while new to some generations, are actually a return to a simpler lifestyle that many of our ancestors embraced.
When consumers begin the shift from buying mostly processed foods to locally sourced, unprocessed products, they usually face a variety of challenges. This same situation happens when homeowners decide to try their hand at gardening. Both practices generate considerable amounts of byproducts, which to the novice might appear to be waste. In reality, there is very little that is not useful in some way.
Vegetable scraps, eggshells, coffee grounds, shellfish shells, fish parts, and other byproducts all contain valuable nutrients which can enrich garden soils. The key to utilizing these valuable byproducts is a composting operation. Composting is a natural way to process organic waste such as plant material, food scraps and other items. A variety of composting layouts are available, although a basic compost pile requires practically nothing to create.
To begin composting, a gardener should set aside a small section in one corner of the garden. Alternatively, a compost pile can be started elsewhere if aesthetics is an issue. Uprooted weeds, dead vegetation, grass clippings and other materials make a good foundation to compost piles.
Once a layer of compostable materials are laid down, they can be covered with a thin layer of soil. Adding small amounts of fertilizer and lime is also beneficial, if desired. Once the pile has been started, nature starts the process on its own. Microbes, fungi, insects, worms, and other organisms immediately go to work, breaking down materials in the pile.
As the compost pile begins working, more byproducts can be added and the layers can be turned with a gardening fork. Once a working compost pile gets established, it can digest large amounts of organic materials, especially in warm weather. When up and running, gardeners can begin adding non-plant table scraps. Although most experts advise against placing meats or other foods in compost piles, small amounts of byproducts are not only acceptable but can be valuable additions to the mix.
Among the most mineral-rich are fish bones, scales, shellfish shells and similar waste. Experienced cooks often process large amounts of these materials and will find composting to be an excellent way to dispose of these items. For example, cooks often buy locally sourced shellfish such as crabs, shrimp, prawns or lobsters to serve fresh and freeze for later use. Typically, shellfish are cooked whole, and the meat separated from the shells. Similarly, cooks often simmer fish carcasses to create delicious stocks.
The remaining shells from shellfish or bones from fish stock contain calcium and other minerals that greatly enrich compost. Cooked shell material, fish bones or other items can be spread over the compost pile in a thin layer, or buried deep in the middle where they can be broken down.
At the end of the growing season, gardeners often start a new pile, and let the previous compost heap lie dormant. When spring arrives, the previous season’s compost will be a rich coffee color and full of nutrients. Adding this material into the soil can be done during spring plantings or anytime a boost is required.
The author is an avid gardener and seafood enthusiast. To find a local seafood market or to buy gourmet seafood from around the world, visit the seafood business directory.
