My husband rocks the grill.  It’s not really a secret – he’s great at it and nobody minds eating his cooking.  Ever.

And, while my cooking skills are pretty good too, he definitely has me beat with the whole “grilling” thing.  Yeh, I don’t grill.  Something about little shooty-darty-flames and my attachment to my eyebrows.  Or, maybe it’s just because I recognize that I like catching marshmallows on FIRE for my s’mores so me cooking other food over an open fire might result in… flame throwers.

I digress.

Anyhow, he’s great at grilling.  And, I happen to know a few of his secrets:

Seasoned salt.  Worcestershire sauce.  And, a really bad-A apron.

Yep, that about covers it.

We really like Morton Season All Seasoned Salt… ESPECIALLY with THIS COUPON.  And, the rest basically goes like this:

SUPER AWESOME BURGERS

Mix 1 lb ground beef, 1 tsp Morton Season All Seasoned Salt, 1 tsp Worcestershire sauce, and 1/4 tsp freshly ground black pepper in a bowl.  Divide and pat out into patties.

Grill.

Serve.

Walk around like the awesomeness that you are as everyone inhales your burgers and wish they were you.

You can see more recipes for the Morton Salt Season-All Salt here.

And, if you’re really bored, you can see photos of our shopping trip for Season All Salt on Whrrl.

This was a compensated post for Collective Bias on behalf of Morton Salt. However, this is an honest and accurate depiction of what I think about this product and was not influenced by the compensation.

Welcome back!

Recently, I received a wonderful new book in the mail – Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg MD and Zoe Franois. I had had my eye on it for a while, and I was eager to try it out. Unfortunately, life happened and my kitchen and I were separated for a while – making baking bread a bit of a difficult task.

This past week, however, Lala and I had the opportunity to try one of the basic breads from the book.

And…I love it! If you’re thinking that you can’t bake bread in just 5 minutes a day, you’re correct in that…this isn’t some microwave bread BUT it’s recipes that don’t involve kneading or punching down bread or long rising periods. You simply mix up the ingredients, let them rise, refrigerate it and pull out what you need, when you need it! Once you’ve mixed up the dough and let it rise/refrigerate, the actual ACTIVE time you spend with making of this bread is about 5 minutes…and that’s if you lost your pizza peel!

I adore carbs (in taste and theory, not particularly how they make my jeans shrink) and this book is a treasure chest full of “bread” recipes – including pizza dough, pastries, cinnamon rolls, and ….YOU GUESSED IT! Artisan Bread!

You can buy the book for $17.83 on Amazon – which is about what it’d cost to go to the bakery and buy 4 tiny loaves of Artisan Bread. My only complaint is that the recipe I used requested I have a broiler pan and … WHAT THE HECK IS A BROILER PAN? We don’t like using the “broil” option on the oven because we tend to catch things on fire, so having a special pan for it was a little new to me. Once I figured out what that was, it made things a lot easier, especially since mom had one to let me “borrow”. So, my one complaint is really just me admitting that I didn’t know what an apparently very important kitchen item was….

We’ve already made several loaves of yummy bread and are excited about trying some cinnamon rolls next week! MMM!

Buy it here: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

This week, we’ve been really busy with homeschooling! – (Among other things)

I thought I would try using a REAL lesson planner with Lala’s lessons.  I know it’s only “preschool,” but I feel like I’ll be more accountable if I have my plans and ideas written out.  PLUS, I love the idea of writing down FUTURE references or ideas as she gets older…things that may not apply now.  And then, there’s also the idea of keeping track of things that appeals to me, being able to know when I did what and what I did when.  So, I ordered The Homeschooler’s Journal.  For only $8.95, it’s a great planner and record keeper and can be used for more than one child but was made specifically for homeschoolers with lots of room to write!  It’s been great!

This week, we focused on the letter A and “apple.”

The printer was broken, so I couldn’t make a copy of the worksheet I had planned to.  Instead, I just drew the letter “Aa” with a permanent marker and an apple.  Lala practiced identifying the letter A and coloring and tracing it.

Then, we washed apples, practiced using a mandoline to slice the apples, laid them on a baking sheet and sprinkled with sugar and cinnamon.  We baked them at 250 degrees F, turning them over ever 30 minutes for about 2 hours.  Lala was able to do pretty much everything but put them in the oven.  She helped eat them too!  So yummy!

We borrowed a few books from the library as well…actually we borrowed several, but these 3 were our favorites.  The common theme (if you haven’t already guessed ) was APPLES!  The Apple Pip Princess, The Apple Doll, and Pepo and Lolo.  We borrowed these from the library (and will be returning them this weekend), but the links work if you’d like to buy them.

In the apple doll, we read about a little girl who made a doll out of an apple, so we thought we’d have a go at it.

We peeled an apple and then carved a little nose out and made eyes and a mouth.  We covered the head in lemon juice that had been mixed with 1 T salt and let set for 30 minutes.

This last picture is what the little apple looks like today after a couple of days of drying.  In about a week, she should completely be dried!  It’s fun to watch the process and Lala will have an apple she can keep!

We’ve been talking about apples and their colors (brown, green, yellow, red), shape (circle), and different things you can do with them.  But, we’ve also been learning the difference between BIG and SMALL, and Lala has gotten pretty good at identifying big toys versus small toys.

Life skills that we’ve been working on:  Picking up after herself.  Baking.  Using the Mandoline.  Washing fruits.  Rinsing dishes.

Next week will be extremely busy as I prepare for a large event, SO I’m hoping we can accomplish a decent amount.  I’m really excited about starting the letter “B” and exploring new things with Lala.

Ingredients:

1/4 c butter
2 T olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced
1 lb fresh asparagus spears, trimmed

Directions:

Melt butter in a skillet over medium-high heat.  Stir in th eolive oil, salt, and pepper.  Cook garlic in butter for a minute, but do not brown.  Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Saturday was my “baking morning” – I was hit by a surge of energy and used it to bake and do a few chores. The surge only lasted for a few hours before I was completely exhausted again, but at least I have two loaves of fruit-bread and some granola bars to show for it! (And, it’s all healthy and YUMMY!)

I’ve posted the banana nut bread recipe, already – but here it is again.

Whole Wheat Dairy Free Banana Apple Bread

Ingredients:

* 2 cups whole wheat flour
* 1/4 cup wheat germ or ground flaxseed (optional)
* 1/4 teaspoon salt

* 1 teaspoon baking soda
* 1 1/4 c mashed banana
* 1/4 c. applesauce
* 1/4 cup extra light olive oil
* 1/2 cup honey
* 2 eggs
* 1 teaspoon pure vanilla extract
* 1/2 cup chopped pecans or walnuts (optional)

Grease a 9 x 5 inch loaf pan & preheat oven to 350 degrees.
Add all of the dry ingredients to a bowl, then make a well and add the wet ingredients. Mix well.

Bake for 50-60 minutes. Bread is done once a toothpick or knife inserted in the center comes out clean.

Whole Wheat Dairy Free Cinnamon Apple Nut Bread
Ingredients:

* 2 cups whole wheat flour
* 1/4 cup wheat germ or ground flaxseed (optional)
* 1/4 teaspoon salt
* 2 T cinnamon

* 1 teaspoon baking soda
* 1 1/2 c chopped apples and applesauce (I chopped 2 granny smith apples AND made a small tumbler of fresh applesauce with the magic bullet food processor)
* 1/4 cup extra light olive oil
* 1/2 cup honey (plus a tad extra)
* 2 eggs
* 1 teaspoon pure vanilla extract + a few extra drops
* 1/2 cup chopped pecans or walnuts (optional)

Grease a 9 x 5 inch loaf pan & preheat oven to 350 degrees.
Add all of the dry ingredients to a bowl, then make a well and add the wet ingredients. Mix well.

Bake for 50-60 minutes. Bread is done once a toothpick or knife inserted in the center comes out clean.

Chewy Granola Bars

3 cups rolled oats (the old fashioned kind)
2/3 cup whole wheat flour
3/4 tsp baking soda
3/4 tsp vanilla extract
1/4 cup and 3 TBSP applesauce
1/3 cup honey
3 TBSP and 1 and 3/4 tsp packed brown sugar
3 TBSP flaxseed meal (optional)
1 C creamy peanut butter
1 ghiradelli dark chocolate baking bar cut up into pieces

Preheat oven to 325 F. Lightly grease a 9″x13″ pan.

In a large mixing bowl, combine the oats, flour, baking soda, vanilla, , honey, and brown sugar (and flaxseed meal if using). Stir in applesauce. Stir in the chocolate chips and 2 handfuls of pecans and 1 of walnuts.

Firmly press mixture into the prepared pan. Bake at 325 F for 20 min or until golden brown. Let cool for 10 min and then cut into bars. Let bars cool completely in pan before removing or serving. On hot summer days, might want to store in the fridge so that they’re not as crumbly and the chocolate doesn’t melt.

After a rash that wouldn’t go away…except for when we coincidentally took away some dairy products to help ease her sinus issues, we began to wonder if perhaps the rash she had was totally unrelated to her other sickness.  We began to wonder if perhaps it was an allergy, or an “intolerance.”

So, beginning yesterday – we decided to take Lorelei off of Dairy.  Completely.  For 1-2 weeks (depending on how it goes.  2 weeks if it’s not cleared up by one week.)  Once the rash goes away – if it does – we plan to slowly re-introduce dairy to see if the rash appears.  You know, just to be sure.

I’m not really sure either of us fully realized how HARD it would be to take her off of dairy.  It didn’t SEEM like a big deal.  She doesn’t LIKE milk and she mostly only eats cheese and yogurt.

We didn’t think about the bread made with milk.  Or, the crackers.  Or, the kashi roasted vegetable snack chips that she eats.  We didn’t think about the main dishes we eat which had cheese in them, or the creamy sauces…or anything that would say “contains dairy products” because at some point they may have TOUCHED dairy.

Oy.

So, I sent out emails, letting the people who would be most likely to be around during snack and meal times know about our new endeavor for the next couple of weeks.  And then, I spent hours searching for adequate supplements to some of the things we’ve grown accustomed to feeding her.  There was a catch, though:  I needed to find recipes where I had most or all of the ingredients on hand.  And, I needed to NOT use soy products.

Oh gaw, I REALLY hope this is NOT a dairy allergy.  Please let it not be.  Because, really?  Dairy allergies are no fun.

ALTHOUGH, I did make some kick arse fruit bread last night.  At midnight.

It’s a dairy-free whole-wheat alternative with no sugar added (just honey!) and it’s YUMMY.  Except, Lorelei won’t eat it because guess what?  She didn’t like the TEXTURE!  ARGH.

So, here’s the recipe if anyone would like it:

Whole Wheat Dairy Free Banana Apple Bread

Ingredients:

* 2 cups whole wheat flour
* 1/4 cup wheat germ or ground flaxseed (optional)
* 1/4 teaspoon salt

* 1 teaspoon baking soda
* 1  1/4 c mashed banana
* 1/4 c. applesauce
* 1/4 cup extra light olive oil
* 1/2 cup honey
* 2 eggs
* 1 teaspoon pure vanilla extract
* 1/2 cup chopped pecans or walnuts (optional)

Grease a 9 x 5 inch loaf pan & preheat oven to 350 degrees.
Add all of the dry ingredients to a bowl, then make a well and add the wet ingredients.  Mix well.

Bake for 50-60 minutes. Bread is done once a toothpick or knife inserted in the center comes out clean.

This is for my friend Erin, who googles when in doubt what to fix for supper. This is our 2 week meal plan (which included this past week, and in no particular order):

1. Huck’s Chill (I keep spelling it different)

2. Chicken A La King

3. Buffalo Chicken Wraps

4. Chicken Enchiladas

5. Chicken Crescent Rolls

6. Chicken Pot Pie

7. Pan-grilled chicken w/ mushrooms and brown rice

8. Spaghetti

9. Fettuccine Alfredo (with spicy noodles)

10. Bertolli Pasta Dinner (in a bag)

11. Freschetta Pizza

12. Stouffer’s Frozen Lasagna

13. Chicken Tetrazzini

14. Spinach Lasagna

And, those should last way more than a week since we’ve added fresh salads in the mix – and I’ve already frozen a few dinners worth of leftovers. I may add more links to this later with recipes, but if you want a recipe – just let me know in comments!

And yes…this menu has a LOT of chicken.  We know.

Strawberry Cupcakes

Ingredients:

1 (18.25 ounce) package yellow cake mix (Duncan Hines)

1 (3 ounce) package strawberry Jell-O

3 tablespoons all-purpose flour

1/2 cup water

2/3 cup vegetable oil

4 eggs

1 (10 ounce) package frozen strawberries

1/2 cup butter

4 3/4 cups confectioners sugar

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour three 9 inch round pans.
3. In a large bowl, stir together cake mix, Jell-O mix and flour.
4. Make a well in the center and pour in water, oil, and eggs.
5. Stir in half of the container of strawberries and beat on low speed until blended.
6. Scrape bowl, and beat 4 minutes on medium speed.
7. Pour batter into prepared cupcake pans.
8. Bake in the preheated oven for 15-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
9. In a large bowl combine butter, confectioners sugar and the remaining half of the frozen strawberries.
10. Beat on high speed until creamy.
11. Add more sugar, if needed. This frosting can become too runny, if you’re not careful.

From Lime.com 

Well, spring is finally in the air, and that means dandelions — a menace to some, but to an urban forager, they’re a delight. These yellow-haloed herbaceous plants can be used virtually in their entirety, are packed with essential vitamins and minerals (including calcium, potassium, iron, and vitamins A, B-6, C, and E) and best of all, are absolutely free. Heck, some gardeners would probably even pay you to take them away. And as long as you make sure you’re not harvesting from an area where pesticides are used (in many cities, this information is required to be posted nearby), for absolutely no money down, you can be gorging away like a frugal gourmet until summer’s end. Here’s what you need to know.

Leaves:

For salads and garnishes, the first young leaves are best (the ones before the plant flowers). Try them in place of arugula or endive. Mid-to-late season leaves are better as a cooking green — steaming, sautéing, or briefly boiling with a little apple cider vinegar or lemon juice will cut the bitterness, and don’t forget the garlic!

Roots:

While it’s hard for your average urban espresso junkie to take anything billed as a “coffee substitute” very seriously, it is true that a concoction of roasted dandelion root does taste vaguely like the real deal (ok, let’s be honest, really vaguely), but its healthful properties are reason enough to want to try it, regardless of the taste. For best results, harvest your roots in late summer/early fall, scrub clean, then place in a 200-degree oven for 1-2 hours, until dry. Turn heat to 375 and roast until dark brown (about 20 more minutes), then grind coarsely in a coffee grinder or blender. Brew with a Melitta-style filter, or in a teaball.

Flowers:

Dandelion flowers are so sunshine-y you almost feel bad for chopping them up, but there’s definitely something fun about creating edibles from this ubiquitous weed. While most people know about dandelion wine, they don’t realize that the blossoms can also be mixed in with pancake batter, fried in cornmeal, pickled in vinegar, or boiled with sugar, lemon, and pectin to make a sweet jelly. Fresh-picked dandelions are best of course, but if you need to store them, freezing them works too.

Now go forth and graze!

Most of us like to think that the widespread contamination of our groundwater, soil and air is entirely due to the irresponsibility of large industry. We refuse to accept the notion that in our own everyday lives we are contributing to the slow poisoning of the planet. But commonly used substances such as paint thinners, household pesticides, cleaners and solvents, and some aerosols produce hazardous waste. Our responsibility for them does not end at our curbside. Leaching out of municipal landfills into the groundwater, released into the air from garbage incinerators, or discharged from sewer systems into public waters, toxic waste comes back to haunt us.

Many of those same household products present a direct health hazard to you and your family. Most commercial polishes, for example, contain poisonous solvents that emit vapors. These products are often composed of the same toxic chemicals that industrial dumpers have used to pollute our land, air and water. The simple household pesticide you use to eliminate bugs in your garden is the same deadly poison which has given farm workers high rates of cancer. These persistent organic compounds are among the most deadly substances known.

Household toxics management programs in which citizens separate hazardous from non-hazardous wastes do not work. There is no safe way to dispose of toxic waste. The only long-term solution to keeping our water and air clean — and our homes safe — is reduction. Householders, like industry, must learn to live without many of the “wonder” products invented in the last 50 years. But when we remember that these products are identical to the substances which poison our water and air, we can readily commit ourselves to making responsible choices.

HERE ARE SOME GREEN CLEANING RECIPES:

Household Cleaners and Polishes
(Use caution with all cleaners. Even some non-toxic cleaners are unsafe for consumption.)

All-Purpose Cleaner
Mild Mixture:
1 gallon (4 L) hot water
1/4 C (50 ml) sudsy ammonia
1/4 C (50 ml) vinegar
1 T (5ml) baking soda

This solution is safe for all surfaces, can be rinsed with water, and is very effective for most jobs. For a stronger cleaner or wax stripper, double the amounts of all ingredients except water. Use gloves, and do not mix with other compounds, especially chlorine bleach. (Never mix ammonia and bleach: an extremely toxic gas is produced.)

Laundry

Add 1/3 C (80 ml) washing soda (sodium carbonate) to water as machine is filling.
Add clothes.
Add 1 1/2 C (375 ml) of soap.
If the water is hard, add 1/4 C (50 ml) soda or 1/4 C (50 ml) vinegar during the first rinse.

Detergents leave a residue on fabrics that must be removed with softeners. If you have been using detergents in your laundry, it is advisable to get rid of the detergent film. To prevent yellowing, run your laundry through the washer with 1/3 C (80 ml) washing soda before you convert to soap.

There are alternatives to enzyme presoaks and bleach for tough stains, too. Test each of the following remedies on your fabric first. If it starts to discolor, neutralize the cleaning agent immediately. Acids (lemon juice and vinegar) neutralize alkalies (baking soda and ammonia), and alkalies neutralize acids. Wash after application.

HEAVY SOILS: Rub with solution of 2 T (30 ml) washing soda in 1 C (250 ml) warm water.
SOILED DIAPERS: Presoak in 3 T (45 ml) baking soda dissolved in warm water in either tub or washing machine.
FRUIT AND WINE: Immediately pour salt or hot water on the stain and soak in milk before washing.
GREASE: Pour boiling water on stains and follow with dry baking soda. Or try ammonia and water.
INK: Soak in milk or remove with hydrogen peroxide.
BLOOD: Soak in cold water or remove with hydrogen peroxide. For a more stubborn stain, mix cornstarch, talcum powder, or cornmeal with water and apply the mixture. Allow to dry and brush away.
COFFEE: Mix egg yolk with luke-warm water and rub on stain.
CHEWING GUM: Rub with ice. Gum will flake off.
LIPSTICK: Rub with cold cream or shortening and wash with washing soda.
RUST: Saturate with sour milk (or lemon juice) and rub with salt. Place in direct sunlight until dry, then wash.
MILDEW: Pour strong soap and salt on the spots and place in sunlight. Keep the spots moist, and repeat as often as necessary.
SCORCHES: Boil scorched article in 1 C (250 ml) soap and 2 quarts (liters) milk.

Carpets
To fully clean and deodorize carpets, mix 2 parts cornmeal with 1 part borax. Sprinkle liberally, leave one hour, then vacuum. For tougher stains, repeatedly blot with vinegar in soapy, water. For red wine spills, blot with white wine and warm, soapy, water. Quick deodorizing is easy if you sprinkle the carpet with baking soda, then vacuum.

Polishing Metals
COPPER: Lemon juice and salt, or hot vinegar and salt.
CHROME: Rubbing alcohol, or a small amount of ammonia with hot water. Also try white flour in a dry rag.
BRASS: Equal parts salt and flour, with a little vinegar.
SILVER: Bring to boil in a large pan: 1 quart (1 litre) water; 1 T (15 ml) salt; 1 T (15 ml) baking soda. Drop in silver, boil for 3 minutes, and polish with a soft cloth. Or, polish with a paste of wood ash and water.

Ovens
Combine strong version of all-purpose cleaner with baking soda: wear gloves when scrubbing. An easier oven cleaner is ammonia: Place about 1/4 C (50 ml) in a shallow pan (not aluminum), and add enough water to cover the bottom of the pan. Heat oven for 20 minutes, turn off, and place pan in oven overnight. Baked-on foods will be loosened, and the oven can be cleaned with baking soda and scrubbing.

Drains
*Never pour liquid grease down a drain, and always use the drain sieve. I
once a week: Mix 1 C (250 ml) baking soda, 1 C (250 ml) salt, and 1/4 C (50 ml) cream of tartar. Pour 1/4 C of this mixture into drain. Follow with a pot of boiling water, and flush with cold water. This wil help your drain should remain open and odor-free.
In the event a drain becomes clogged, pour in 1/4 C (50 ml) baking soda followed by 1/2 C (125 ml) vinegar, close the drain until the fizzing stops, and flush with boiling water. As a last resource, use a plumber’s snake, available at most hardware stores, but be aware it can damage pipes.

Tub and Tile
Most commercial tile cleaners do more harm than good because many contain chlorine, a serious irritant to eyes, nose and skin, and one of the most dangerous chemicals found in municipal sewers. For bathroom cleaning, use a firm-bristled brush with either baking soda and hot water or the mild all-purpose cleaner.

Dishes
Set aside your dish detergent, and dissolve soap flakes in hot water. Add some vinegar to the water for tough grease.

Polishes
Most store-bought polishes contain solvents that are released into the air. Aerosol sprays are wasteful, and many contain gases harmful to the environment.
FURNITURE POLISH: Dissolve 1 t (5 ml) lemon oil in 1 pint (4/5 ml) mineral oil. Apply with a rag.
POLISHING CLOTH: Melt 1/4 C (50 ml) paraffin (wax) and 1/4 C (50 ml) vinegar together in a double boiler. Soak a dusting rag in the mixture for 1/2 hour, then squeeze and hang to dry.
FLOOR POLISH: Melt 1/8 C (25 ml) paraffin in a double boiler. Add 1 quart (I L) mineral oil and a few drops of lemon essence. Apply with a rag, allow to dry, and polish.

Mirrors, Glass and Windows
Wash with simple soap and water; rinse with a solution of 1 part vinegar to 4 parts water. Or use a spray bottle and a mixture of 1/2 C (120 ml) ammonia, 1/8 c (25 ml) vinegar, and a quart (1 L) of very warm water (the warmer the water, the faster the evaporation). Use washable, reusable cheese cloth rather than paper towels or dry with loosely crumpled sheets of newspaper.

Air fresheners
Commercial air fresheners work by masking smells, coating nasal passages and deadening nerves to chemically alter odors and diminish the sense of smell. Avoid these products. Grow house plants, which are an excellent source for air purification. Baking soda in your refrigerator or garbage can help reduce odors at their source. A small bowl of vineger in a room will help soak up odors as well.

Controlling Garden Pests
Find out which non-chemical fertilizers aid in controlling bugs, and how to fortify your plants with proper soil care. Pesticides carry the suffix “-cides.” which means “killer.” Natural pesticides are cheaper and safer for your family, and are usually “pest-specific”.
Learn to promote the population of beneficial pests such as lady bird beetles, bees, fly, larvae, lace-wing larvae (aphid lions), praying mantis, dragon flies, predacious mites and thrips, spiders, toads, garter snakes, and birds. Investigate “companion planting, which can provide a natural barrier to bugs.
Outdoor Pests
The following methods will assist in healthy gardening:
HANDPICKING is time-consuming but unbeatable. Use gloves, and remove all visible offending pests.
SPRAYING — on foliage:
TOBACCO WATER: Place a large handful of tobacco into 4 quarts (4 L) of warm water. Let stand for 24 hours. Dilute and apply with a spray bottle. This tobacco water is poisonous to humans — use caution when handling.
HOT PEPPERS: Blend 2 or 3 very hot peppers, 1/2 onion and 1 clove garlic in water, boil, steep for two days, and strain. This spray, will not damage indoor or outdoor plants and can be frozen for future use.
GARLIC: Mix 4 Q (4 L) water, 2 T (30 ml) garlic juice (do not use garlic powder, as it will burn the plants), 32 grams of diatomaceous earth (see below), and 1 t (5 ml) rubbling alcohol. Can be frozen for later use.
SOAP: Use only pure soap, as detergents will damage your plants. Liquid soaps: 2 T (30 ml) per quart (litre) of water. Dry soaps: 50 grams per quart (litre) of water.
Barriers
COLLARS: To stop hatching larvae from burrowing into the soil surrounding your plants, use “collars” made of stiff paper, heavy plastic or tar paper. Cut a piece a foot square and fit snugly around the stem of the plant on top of the soil. Use a paper clip to hold it in place.
NETTING: Fine netting such as cheese cloth, placed over the bed, will protect seedlings from chewing insects, keep cats and birds away, and prevent living insects from having eggs.
Please contact the organizations listed for more information. Greenpeace strongly. recommends that gardeners make full use of modern organic methods.
Formulated, biodegradable pest-control substances are commercially available. For example:
PYRETHRUM DUST: Very effective against soft-bodied insects such as caterpillars, with toxicity, to mammals. Avoid inhaling.
DIATOMACEOUS EARTH: made from the skeletons of tiny organisms, this dust controls pests by causing dehydration and death. Can be used indoors and out. Please follow manufacturer’s instructions carefully.
INSECTICIDAL SOAP: This soap is available in gardening, hardware, and drug stores.
Controlling Indoor Pests
ANTS: Locate the place of entry, squeeze a lemon onto it and leave the peel. Ants will also retreat from lines of talcum powder, chalk, damp coffee grounds, bone meal, charcoal dust and cayenne pepper.
COCKROACHES: Plug all small cracks along baseboards, wall shelves, and cupboards, and around pipes, sinks, and bathtub fixtures. A light dust of borax around the fridge, stove and ductwork is effective in controlling cockroaches. For a trap, lightly grease the inner neck of a milk bottle and put a little stale beer or a raw potato in it.
FRUIT FLIES: Pour a small amount of beer into a wide-mouth jar. Cut the corner out of a plastic bag and attach the bag to the jar with a rubber band. Flies will enter and be trapped. Change the beer when necessary.
FLIES: Sunny windows are flies’ most common entrance into your home, so close windows before the sun hits them. Use regular sticky flypaper to catch unwelcome flying guests. You can make your own with honey and yellow paper.
MOTHS: Keep vulnerable clothes dry and well aired. Camphor can be used, as it is the major, nontoxic ingredient of moth balls. To trap moths, mix 1 part molasses with 2 parts vinegar and place it in a yellow container. Clean regularly.
HOUSE PLANT PESTS: Hot-pepper spray will also help to control pests on the leaves. And don’t forget soap and water, but be sure to rinse the plants with fresh water afterwards.
SILVERFISH: Traps can be made with a mixture of 1 part molasses to 2 parts vinegar. Place near cracks and holes where pests live. Silverfish can be repelled by treating baseboards, table legs, and cracks in cupboards with a mixture of borax and sugar (or honey).
SPIDERS: Under ideal conditions, do not destroy spiders because they help control pests.
STORED FOOD PESTS: Keep mites and moths out of your staples by drying the food in a warm oven (70 F, 20 C) for one hour or by freezing for 2-3 days. Always store foods in air tight containers. Weevils’ favorite foods are beans and grains; to keep them away, hang small cloth sacks of black pepper in your food bins of around your food storage area. A few soapberries per bushel of stored wheat will also drive out weevils.
TICKS and FLEAS: If your pets are infested, wash them well with soap and warm water, dry them thoroughly, and use this herbal rinse: Add 1/2 C (125 mL) of fresh or dried rosemary to a quart (litre) of boiling water. Steep 20 minutes, strain, and allow to cool. Spray or sponge evenly onto pet and allow to air dry. Do not towel down, as this will remove the residue. Make sure pets are dry before letting them outside.