At Mesclun, we believe sustainability is more than a buzzword — it’s a daily practice that starts in our kitchen and ends in our garden (with a few microbes in between).

One of our proudest small wins? Composting.

It started with eggshells and coffee grounds — two of the most consistent byproducts in our kitchens. Instead of tossing them, we grind the eggshells down and mix them with vinegar to create a calcium-rich solution that breaks down beautifully in soil. Not just any vinegar, we use traditional, small-batch kinds made by cottage industry producers.

We add this to our growing compost pile, along with vegetable trimmings from our prep line — onion skins, herb stems, lettuce cores — all the things that still have more to give.



And we didn’t do it alone. Huge thanks to our friends at Harbest (link to site) for the support and training to get our composting program literally off the ground — or in this case, into the ground.

We're now prepping our vermi bed for the next phase (more on that in another post — it involves wriggly teamwork).

Why do we do this? Because better soil grows better produce — and we’re starting to grow our own.

From compost to garden, we’re closing the loop one seedling at a time. (More on that in our next post.)