Organic Gardener's Composting by Steve Solomon

Any dedicated composter can make contacts yielding cheap or free organic materials by the ton. Orchards may have badly bruised or rotting fruit. Small cider mills, wineries, or a local juice bar restaurant may be glad to get rid of pomace. Carpentry shops have sawdust. Coffee roasters have dust and chaff. The microbrewery is becoming very popular these days; mall-scale local brewers and distillers may have spent hops and mash. Spoiled product or chaff may be available from cereal mills.

City governments often will deliver autumn leaves by the ton and will give away or sell the output of their own municipal composting operations. Supermarkets, produce wholesalers, and restaurants may be willing to give away boxes of trimmings and spoiled food. Barbers and poodle groomers throw away hair.

Seafood processors will sell truckloads of fresh crab, fish and shrimp waste for a small fee. Of course, this material becomes evil-smelling in very short order but might be relatively inoffensive if a person had a lot of spoiled hay or sawdust waiting to mix into it. Market gardeners near the Oregon coast sheet-compost crab waste, tilling it into the soil before it gets too "high." Other parts of the country might supply citrus wastes, sugar cane bagasse, rice hulls, etc.