Begin with, and maintain, a 50-50 ratio, by volume, of “browns” and “greens” at all times. If you add a handful of kitchen scraps (which are “greens”) to your pile, you’ll need to add a handful of “browns” (like dried leaves). This means you need to keep a stash of browns handy at all times. Avoid putting meat, bones and dairy in your pile; they require high temperatures rarely achieved in the backyard and attract wildlife.

All materials going into your bin (greens or browns) must be cut down to 1”–2” in size. Smaller isn’t better. However, coffee grounds are OK.

Keep your pile as damp as a wrung-out sponge, and turn it often with a garden pitchfork. Keep the pile accessible to the garden hose and water it by sticking a running hose in the pile, soaking it for a minute or two. Then mix thoroughly to even out the moisture content. Grab a handful from the bin and squeeze. It isn’t as damp as a wrung-out sponge yet? Repeat the above process until it is. Watering and turning should ideally be done once a week but no less than once a month.

Turn your material frequently — don’t dump and run! Mix material each time you add it. This promotes airflow, moisture distribution and an overall healthy environment for worms, insects and microorganisms.

Heat is an indicator of decomposition and metabolic activity. If your pile is warm, then it’s active. Please note the high temperatures required to decompose meat, bones, shredded paper, compostable bags and service ware, napkins and paper towels are difficult to achieve in a backyard compost pile. These materials are best suited for commercial processes and should be placed in your curbside compost cart.