Yesterday was the first day of spring so it’s time for annual spring cleaning again. But, how many of you, like me, dread the process because of the smell of traditional household cleaning products? Fake pine, lemon and orange just don’t make me think “clean” they make me think “hard to breathe” and “headache.” And the residue some cleaners leave behind is just gross!

I’ve recently tried to learn about less toxic products I can use to clean the house. Luckily, my research turned up tons of ways to clean without using toxic chemicals and store-bought cleaners.

Some basic staples to keep on hand for green cleaning include:

• Vinegar: My favorite product to use around the house, plain white vinegar, works as a fabulous all purpose cleaner and it doesn’t leave behind toxic smells or residue. I mix equal parts water and vinegar and keep it in a spray bottle. A couple squirts and a clean rag go a long way to sprucing up the house. Vinegar with a sheet of newspaper works great for cleaning windows and mirrors while a spray of the water and vinegar mixture on the bathroom sink in the morning freshens it up for the rest of the day.

• Baking soda works great as a mildly abrasive scouring powder. Used on a damp sponge it can even get a kool-aid stain off the kitchen counter! This natural deodorizer can also work wonders in a refrigerator, pantry or clothes closet to keep the air fresh. Hey, any product that can keep kitty litter smelling fresh is a miracle-worker in my book.

• Lemons and lemon juice are nature’s bleach and disinfectant. I love to use lemons to freshen my garbage disposal. Sprinkling some salt on a lemon you've cut in half makes a great disinfectant and deodorizer for a cutting board.

When making your own cleaners use caution. Make sure you read all labels closely and follow recommendations. Never mix products that turn toxic when combined including bleach with ammonia or vinegar.

Here’s to a clean, green house this spring!

As you’re planning your garden this year, consider going organic. It’s easier than you think. It’s as easy as NOT applying chemical pesticides, herbicides and fertilizers on your food.

Why have organic gardens? There are many reasons; the one that is dearest to me is for my kids. Nobody needs to ingest pesticide residues, and that is especially true for children who are going through critical stages of development. We hear so many claims that kids don’t want to eat fruits and vegetables, but when you give them a chance to wander through the strawberry patch and pick their own berries and then eat them – perfectly ripe and still warm from the sun – yum! The fact is, they beg for more. Many times we’ve picked up our baskets, picked peas and then moved under a shady tree to shell and eat sweet, raw peas straight from the garden. As a mom I know that I can hardly give my children a more nutritious (and easy to prepare!) lunch than that.

The people that owned the property before us had horses, so let’s just say that I’ve been blessed with an ample supply of organic fertilizer, and we augment that with our compost. I bet I’ve had an organic garden for over 10 years now, and I have to tell you that I never felt like I needed the chemicals. Give it a try, for your health, the health of your kids and for the good of the soil and water.

When I was talking to some neighbors the other night, one of them mentioned that she composts and a light went off in my head. It sounded like a perfect solution for all our yard waste, banana peels, potato skins, apple cores and more. Composting will also give us the perfect fertilizer to put on our lawn, flowerbeds and garden in addition to reducing waste we put into the local landfill.

Composting is basically a way to turn yard and kitchen waste into a nutrient rich, organic material you can use to improve your soil.

How to get started:

1. Choose a location for a compost pile or bin.  If you choose to build or buy a bin be sure to install it 2 feet from any structure.
2. Start adding “brown and green” materials by beginning with 4 – 6 inches of brown materials like chopped up twigs or other coarse waste.  Then, add a green layer of scraps, lawn clippings, and leaves.  Alternate layers every 4 – 6 inches.  Remember that smaller pieces of material break down faster.
3. Now, its time for the bacteria and fungi to get to work.  Wait a week, and then turn your compost pile with a pitch fork or shovel.  As it breaks down the compost should have an earthy smell.  If your compost pile gets stinky something is probably off balance.  
   
4. Use your compost to fertilize flower beds, sprinkle it on your lawn or use compost “tea” to water house plants.

Materials you CAN compost (examples):

• Coffee grounds and filters
• Dryer and vacuum cleaner lint
• Eggshells
• Fruits and vegetables
• Grass clippings and leaves
• Shredded newspaper
• Tea bags
• Yard trimmings

• Dairy products (e.g., butter, egg yolks, milk, sour cream, yogurt)
• Fats, grease, lard, or oils
• Meat or fish bones and scraps
• Pet wastes (e.g., dog or cat feces, soiled cat litter)
• Yard trimmings treated with chemical pesticides

This weekend, instead of traveling or shopping like crazy, we’ll be painting the bedrooms in our townhouse. I’m really excited to finish this project so I can focus on the other decorating and organizing that I’ve been putting off for about 6 months. Also, since I’m one of those people who can’t stand white walls, I’m doubly excited to paint! (I inherited this case of “white-wall-itis” from my mother…)

Although I’m excited to paint and do some other minor home improvement projects I’m also concerned about the quality of our indoor air, both since our townhouse is about 60 years old and because the Environmental Protection Agency reported that the air in America’s homes contains 2 to 5 times more volatile organic compounds (VOC) than the air outdoors.

Products like paint, carpet, building materials, cleaning products, and dry cleaned clothing all contain VOC’s which include chemicals like benzene (in glues, paints and furniture wax), methylene chloride (in paint strippers and aerosol paints), and perchloroethylene (in newly dry cleaned clothing). Obviously, products with lower levels of these chemicals are better for your health and home and they’re better for the environment, too, since they’re typically produced with more environmentally friendly processes.

Remembering back to how bad the fumes smelled after we painted in the spring led me to look into using low VOC paints this time since they release fewer dangerous and stinky fumes into the air. I think they’re a little more expensive but the difference in price is definitely worth the added comfort and peace of mind.

Last week, Sam and I went to a cooking class put on by our local Extension office and a community group in our area. In 3 hours on a Monday night we learned to cook 5 seasonal dishes using organic, locally grown produce. 

First, one of the instructors gave us the general food safety guidelines (so we didn't make each other sick, of course), then we started into the cooking. In a group with 3 others, we set off to make our first dish, apple crisp. The locally grown, organic apples were delicious!  Our second adventure involved chopping veggies for a winter ratatouille with lots of leafy greens, and root vegetables.  Other groups worked to prepare a comforting squash soup, sweet potato biscuits, and a mixed green salad with feta, apples and toasted walnuts.  Luckily for us, we topped off the evening by sampling what we’d spent the last couple hours preparing.  Although I was unsure about a couple of the dishes, they all turned out to be delicious!  I’ve shared the recipe for the squash soup we prepared below. 

Local classes through your county Extension office are fun and rewarding and you’ll get to meet lots of like-minded folks who live in your community.  You’ll be surprised at the breadth and depth of things you can learn about through Extension – from becoming a Master Gardener to planning your retirement and learning how to keep your home environment healthy for your family.  Extension even has special programs just for kids through 4-H (and, no, it’s not just for farm kids!).

Now, here’s the recipe I promised:

Autumn Squash Soup (serves 8 – 10)
4 tbsp. butter
2 c. yellow onions (finely chopped)
1 tbsp. curry powder
5 – 6 c. chicken or vegetable stock
3 lbs butternut squash, peeled, seeded and chopped into large cubes
2 tart apples, peeled, cored, and chopped
2/3 c. apple cider or apple juice
Salt and pepper
Parsley or cilantro for garnish

Method:  Melt butter in large pot.  Add chopped onions and curry powder and cook over low heat until onions are tender (about 15 min.).  When the onions are tender, pour in 4 c. of stock, add squash and apples and bring to a boil.  Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 min.  “Puree” soup with a potato masher.  If you want a smoother texture use a food processor, food mill, or blender.  Add apple cider or juice and additional stock, 1 – 2 c., until soup reaches desired consistency.  Season to taste with salt and pepper.  Simmer briefly to heat through and serve, garnished with parsley or cilantro.  This soup will keep in the refrigerator for several days.

I'd love to hear about any of your favorite fall recipes so feel free to share!!