• Ingredients ( Edit )

    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 tablespooon finely chopped fresh rosemary
    • 2 large eggs, lightly beaten
    • 1/4 cup granulated sugar
    • 1 cup low-fat buttermilk
    • 1/3 cup extra-virgin olive oil
  • Instructions

    1. Preheat oven to 425°F. Spray…
    2. In a medium bowl, whisk…
    3. In a large bowl, whisk eggs,…

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Composting with Coffee Grounds



Composting With Coffee Grounds


Coffee grounds are so useful in your compost that they can actually replace manure or like substances altogether. Thanks to their nitrogen rich nature, after composting they can be spread about in your garden or growing area by directly sprinkling a layer on the topsoil or turning over the top 2” or so of your soil, adding the composted material as you go. Despite what most believe about coffee grounds, they are not acidic. In fact, after brewing they are nearly a perfect 7 or neutral pH. They also strongly benefit the beneficial bacteria in your soil and compost bin and are digestible by worms or other helpers in your compost as well. This makes them the perfect replacement for manure or like materials, having a carbon-nitrogen ratio of 20:1 and there is no danger of the passing of pathogens either, particularly in the handling of the compost. While coffee grounds appear to develop mold, particularly in storage, this is actually yet another beneficial property of the grounds. The natural mold and fungus on coffee can suppress all pathogenic or non-beneficial fungi, including fusarium, pythium, and sclerotinia varieties. Add to this the fact that coffee grounds increase the temperature of the compost, you also have a perfect material for wiping out harmful bacteria and aiding beneficial bacteria in your compost as well.

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