As spring approaches (Marash Girl does not believe that it has, in fact, arrived yet), Marash Girl's thoughts turn to . . . coffee . . . or rather, coffee grounds . . . and what, exactly do coffee grounds have to do with spring? Glad that you asked.
Once Marash Girl began gardening (she has turned her small grassy(?) plot in front of the house into what will one day, she hopes, become a perennial flower garden), she began her search for compost, and the easiest compost to acquire? . . . coffee grounds . . . and the closest storehouse of coffee grounds? . . . . Starbucks! Starbucks will save up their coffee grounds for you providing you provide them early in the day with a five gallon bucket in which to store their used coffee grounds, AND providing you pick up that bucket full of coffee grounds at the end of the day.
Thus Marash Girl arrived at the Starbucks on Galen Street in Newton Corner early one morning last spring carrying a large orange bucket.
Eyeing the big orange bucket, the fellow standing in line behind Marash Girl, waiting to order his favorite brew commented, "You must really like coffee!"
While it is widely thought that coffee grounds are acidic, it has been shown that most of this acidity is removed in the brewing process. Used grounds are essentialy neutral and composting them with other materials will buffer any minor residual acidity.