Compost exhibits us the cycle of life and dying and transformation, all inside two months in case you make it correctly. Effectively-made compost takes autumn leaves, useless corn stalks, leftover salad or any saved pumpkin beginning to look soggy, and turns them into chocolate-coloured soil, the sort that offers you such an infinite crop of tomatoes that your cabinets will groan below the burden of jars of tomato kasundi, and your freezer stuffed with home-made passata, made by masking chopped tomatoes with water, boiling until gentle, pureeing with a stick blender and freezing in ice block trays. Throw lumps of frozen passata into stews, soup or pour out a lot of the water if you’ve cooked the pasta, and throw in a couple of lumps of passata, some torn basil leaves, and high together with your favorite cheese or chopped olives or currants.
