How We Make It

The content that follows was originally published on the Grow Compost of Vermont website at

Grow compost takes a year to complete – from windrow to cured compost— and we make compost year-round. Even in the cold temps of Vermont winters our compost keeps cooking up that healthy gardener’s black gold. We vigilantly tend to the art and science of obtaining the right balance of organics, heat, and aeration that, with a lot of help from our “herd” of microbes, results in our rich, diverse compost.


We carefully select the inputs we accept to make our compost. Organic waste from Central Vermont makes its way to the Farm at Grow to feed our laying hens. Local organizations bring their organic scraps – including coffee and beer residuals– to the Grow Farm. You can too! We’ll accept the following types of organic waste from you:

Food Scraps: vegetables, meats, and dairy
Farm Residuals: animal manures, hay, silage
Lawn Waste: clean leaves and chipped wood

Grow Compost is NOFA-VT approved for use in Certified Organic Production.

Grow Compost abides by the Vermont Organic Farmers standards for Compost use in Organic Production. Vermont Organic Farmers (VOF) is the USDA accredited organic certification program of NOFA-VT. These guidelines establish our ‘recipe’ and dictate the management requirements our compost must meet to be approved for use in organic farming.

In particular, the Vermont Organic Farmers Policy requires that our compost maintains a temperature between 131 F and 170 F for 15 days, during which period the materials must be turned a minimum of five times. This is never a problem at Grow Compost. Our compost maintains high temperatures even on the coldest of days. It must be all of those local food scraps and healthy manures!