compost Archives - Kelly Casanova Weaving Lessons

Ouch! Yep, those little spikes hurt and there are plenty of them. But don’t let that deter you – the prickly pear has delicious fruit and you can even eat the paddles (leaves also known as napales) but in my opinion that is an acquired taste, as in, one that I personally have not acquired!

What you need:

Good quality kitchen/washing up gloves. The good quality part is important, they are tougher! *See note.
A plastic bucket
Long handled tongs
Small, sharp paring knife
A large mixing bowl or similar to put your peeled fruit into.
Plastic bag
Water

What to do:

This first part is completed outside.

Half fill your bucket with water. Stand back from the cactus (the long handled tongs give you further reach). The hair like spines (glochids) will begin to come off as soon as your tongs touch the fruit, so be aware of where they are falling. For this reason it is better not to harvest on a really windy day.
Grabbing the fruit with the tongs, give a twist or two and place the fruit straight into the bucket. Continue this process until you have the number you require. Make sure the water is covering the fruit.

Now tip the water out, somewhere that no one is likely to walk or weed etc. Using a hose, spray water into the bucket onto the fruit, covering it once more. Tip out once again. You can repeat the spray and tip one more time (I do).

Put on your gloves. If your gloves are strong you should be fine to pick up the fruit now. Cut off each end and make a slit down the centre with the knife. Begin to peel back the skin from the slit until it is all removed. Place the skin either back in the bucket or straight into the plastic bag. Place the peeled fruit into the bowl. Continue for all fruit.

Now you can take the fruit inside to use. I give one last rinse in water just in case there are any remaining spikes. It is delicious fresh or there are lots of interesting recipes to try (I have a prickly pear syrup recipe coming soon!)

Clean up:
I throw all the peelings into the regular rubbish bin in a plastic bag. As far as I know, the peelings can not be composted due to the spines – I certainly don’t want them ending up in my compost. If you have successfully composted peelings, I would be most interested to know.

* I used good quality kitchen gloves to prepare the fruit. After working in the kitchen with the peeled fruit, I went back outside to clean up the peelings. However, I put on a different pair of kitchen gloves, a lower quality, thinner pair. As soon as I touched the bucket with the peelings, I got spiked. So it really is worth having the good quality gloves!

This time last year I was a complete flop at making compost. We have always had plenty of material to make compost with, but for some reason it just wasn’t happening. I read about compost from a variety of sources and it seemed complicated. Then I got a Don Burke book from the library and after reading the section on compost something clicked. Since then, I’ve been making great compost and I’m happy to share what I know with you.

Here is some of my compost from the ready to use heap.

And this is what the working compost heap looks like – lets call it a work in progress!

The ready to use heap. My husband and a friend made this with star pickets, old lattice, bamboo and black plastic. It’s about 1.5 metres high and has an opening door at the front for easy access.

I find that compost performs better if it’s contained rather than just a heap, but it’s fine to start out with a heap if you need to.

This is my working pile – an old heavy duty plastic drum with holes drilled in the sides near to the bottom. I swap between the 2 heaps. So, when this blue one (my current “working” compost) is full enough I will leave it to sit and stop adding to it. By that time, the black heap will be all used up on the garden and ready to start working and being added to again.

So, here are my key elements to good compost:

* Balance ingredients. If you only put in kitchen scraps your heap won’t be happy. Lets looks at what I have in my working pile at the moment. Kitchen scraps (veg peelings, tea leaves, coffee grounds, paper towel, shredded newspaper, grass clippings, leaves in Autumn (brilliant!) straw, garden soil and any organic matter. No meat or bread scraps unless you want some visitors of the rodent variety!)

*Moisture. This is important. I’ve discovered that my compost used to be too dry/too wet – I didn’t have the balance right. It should be moist and if you get the right balance of ingredients it’s easy to control the moisture content. If it’s too wet, add a little dirt, straw or shredded newspaper. If it’s too dry, water it or add more wet ingredients (leftover tea from the pot, more veg scraps).

*Cut up ingredients. All the veg scraps or garden cuttings should be chopped up to maximise the breaking down process. I used to put in huge chunks of old vegetables or big sticks thinking they would break down – it doesn’t work. I only use the more fleshy garden cuttings, all woody cuttings go into our green council bin, which is taken away and mulched. If you have your own mulched you can do this yourself.

*Turn regularly. Also really important! I use a pitchfork and turn both composts every 2 days or so. You don’t have to do it this often but at least once a week this should be done.

What have I left out? Any questions, ask away!

Harvesting and preparation of prickly pear fruit.

Making great compost