If your family is anything like mine, the upcoming Thanksgiving holiday will result in lots and lots of kitchen fruit and vegetable waste. Just think about it: potato and sweet potato peels, brussels sprout, broccoli, and cauliflower trimmings, pumpkin and apple leavings, and plenty of egg shells, just to name a few. If you don't have an outdoor compost pile, and you're relying on a vermicompost bin to handle your kitchen scrap disposal, it's likely that (like me) you'll end up having more scraps on your hands than you can handle.
This is where trench composting comes in. What could be more simple than taking all of that unwanted kitchen waste and depositing it directly into the garden, where it's needed most? I recently dug a couple of trenches in my now-empty vegetable beds. I'll fill them as I accumulate kitchen scraps, and over the winter, all of those potato peels and eggshells will decompose, making my soil more fertile.
Since trench composting becomes a non-option once the ground freezes, if you live in a cold climate it would be a good idea to dig your trenches as soon as you can, and put them to use right away. And, once the ground thaws in spring, you can start right back up again!