Organic Gardener's Composting — Reading Companion

Learning by Doing: The Worm Box Experiment

Solomon admits he had never raised worms before preparing to write this book. To test vermicomposting firsthand, he built a small worm box, obtained brandling worms, and began feeding them kitchen scraps. He reports that the process worked exactly as Mary Appelhof's Worms Eat My Garbage described—though he encountered a learning curve. Overfeeding produced sour odors, which resolved once he adjusted the amount. His slapdash homemade box also required a drip-catching pan beneath it. A friend told him that the dark liquid emissions, diluted with water, make excellent fertilizer. This section demonstrates Solomon's preference for experiential knowledge: he does not simply cite experts but replicates their methods and shares his own mistakes.

Solving Recycling Glitches with Worms

Solomon identifies two specific problems that vermicomposting solves: how a northern homeowner processes kitchen garbage in winter when the ground and compost pile are frozen, and how an apartment dweller with only kitchen waste and newspaper can recycle at home. He notes that worm castings are the finest compost one could make, though the volume is small compared to the input. He suggests apartment dwellers use the castings for house plants or scatter them on lawns or in parks. The tone is practical and encouraging: he urges readers to at least try worm composting, and answers common questions about using worms to recycle garbage. The chapter includes details on locating worms, noting that red wigglers (also called manure worms or brandling worms) are the species used.

Environmental Conditions for Redworms

Solomon specifies that redworms are healthy between freezing and 85°F, with optimal activity at 55–77°F—room temperature. Their bedding must be moist but not waterlogged, as they breathe through their skin. In the South or along the Pacific coast where it rarely freezes, worms can be kept outside in a shallow shaded pit or a box in the garage. In the North, they need a container indoors with good ventilation and stable temperatures. Suitable spots include under the kitchen sink, in the utility room, or in the basement. Solomon notes that the basement may be best because it is out of the way, and any temporary odors or fruit flies are less objectionable there. He also mentions that a vermicomposter exists within a complex ecology of soil animals, some of which may exit the box.

Solomon's approach is grounded in direct observation and regional adaptation. Readers will benefit from his willingness to share both successes and setbacks, from sour odors to drip trays. The book does not promise instant results but offers a methodical path to turning kitchen waste into potent compost. Whether you garden in the Pacific Northwest or elsewhere, Solomon's emphasis on testing conditions and adjusting techniques provides a durable framework for composting.

There’s a patient patience in Solomon’s composting—the slow turn of waste into worth—that always reminded me of how seeds hold their quiet arithmetic. His worm bins whisper of transformation, not unlike the older, statelier promises in The Culture of Vegetables and Flowers From Seeds and Roots 16th Edition — Edition Insights. Both trust the earth’s unhurried grammar, and I, for one, have never tired of listening.