I am extremely picky when it comes to choosing the products we use to keep our lawn and garden looking good. Not only is it out of concern for our pets, but also out of concern for the environment in general. (Where those toxins run off to and what they effect is a whole other post of it’s own!)

Whenever possible, I try to use the most natural solution possible for keeping our yard in control. I recycle our compost by using it in our vegetable garden. We get rid of weeds like dandelions using our hands and sharp gardening tools. (Our backs don’t appreciate this, but the environment does!). And one other trick we’ve done for years is using water to kill weeds.

Yes, you heard me right. Water to kill weeds. The trick is designed for those little weeds and grass that sprout up between bricks and stones, and the water needs to be boiling. Certainly we don’t specifically boil water for this reason, but between all the corn on the cob that we eat and pasta we make, we are often boiling water for other reasons and rather than pour the leftover water down the drain, we put it to good use.

After removing the corn, pasta, artichoke, green beans, etc., carefully carry your pot of hot water to the brick or stone area in need of weeding. Pour the water on top and your done. Mother Earth (and not to mention you lower back and fingernails) will thank you!

It’s strawberry season and I can’t get enough of these sweet berries. As a kid, my family would go to strawberry farms and pick our own, but I admit now I appreciate the ease of getting these organic berries from our Farmers Market and Farm Fresh Delivery.

In addition to being delicious, strawberries are a great source of vitamin C and this summer, my favorite way to eat strawberries is in the form of a simple smoothie. I blend them with a handful of mint from our garden (it’s back!) and Lowfat Vanilla Yogurt from Traders Point Creamery. The yogurt is a “drinkable” yogurt, and is very filling without being too thick. The mint adds a refreshing twist, making this smoothie perfect for any time of day.

Last weekend my neighborhood Farmers Market opened, which means (at least for me) that summer is officially here. I can’t wait to see what produce is cropping up at the market, and also visit some of my favorite stands and brands, like Country Mouse City Mouse, Traders Point Creamery, Capriole Goat Cheese and Local Folks Foods.

Summer is here, and it’s a great time to start exploring what local foods your region has to offer. Discover new farms and new foods in your area by searching for them on LocalHarvest.org.

We’ve mentioned Big Girls, Small Kitchen before. Not only do we love their site, but we also love their recipes. Now, we also love their generous spirit!

Between now and Mothers Day, BGSK has teamed up with Baking For Good to support of The Valerie Fund, a nonprofit that provides support for the comprehensive healthcare of children with cancer and blood disorders. You can show your support by purchasing a dozen (or more!) of their delicious-looking BGSK Peanut M&M Blondies which are available on the Baking for Good site as part of a blog-wide Virtual Bake Sale.

Now that’s sweet.

By now, you have probably heard the phrase: “Think Globally. Act Locally.” We think Earth Day comes at a great time of year to embrace this mantra, especially when it comes to the food we eat. This Earth Day, we want to encourage our readers to get excited about the upcoming abundance of local foods that will be cropping up soon.

It’s that time of year when Farmers Markets are kicking off their summer season, and we suggest that your “Earth Day Resolution” includes visiting these markets on a regular basis to get to know your local foods, try some new ones, and actually meet the farmers in your area.

What to go a step further? Sign up for a CSA (Community Supported Agriculture) and have your very own farmer’s market delivered to your door (or available for pick-up). Search for one near you on LocalHarvest.org.

Between the environmental impact and having an allergic cat, I have always been hesitant of dryer sheets, even when they are all-natural and biodegradable.

As we have mentioned before, the most eco-friendly way to dry your clothes is to hang them outside in the sun. However, when there is snow on the ground or you are without a yard, line-drying is a bit difficult. For me, the next best thing are Dryer Balls. They are available in most stores and not only eliminate any of the ingredients that come with dryer sheets, but they also shorten drying time (which saves on energy) and “fluff up” the clothes you are drying (which means less ironing!).

It’s true that some are made from PVC, which is not an environmentally-friendly material, however you can also find some that are PVC-free (such as these from Nellie’s All-Natural) or you can make your own wool alternative. Some even say that tennis balls do the trick just as well.

Whatever material you choose, I definitely recommend giving dryer balls a try. You may be surprised to find that they will save you time, energy, money (on buying dryer sheets) and allergic reactions.

I first discovered the Big Girls, Small Kitchen web site when I was searching for a unique squash recipe and what a find it was! In their own words, “Big Girls, Small Kitchen is a food and recipe guide for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens.” I now regularly check the site for unique recipes for all culinary skill-levels. (I’m also a sucker for great food photos!)

Whether you are looking for something sweet, salty, savory or satisfying, Big Girls, Small Kitchen will have something for you. And congrats to Phoebe and Cara on the upcoming book!

Over the holidays I went home to visit my Mom and she had cooked up some wonderful Italian beef sandwiches that we used to have all the time when I was growing up.  So when I was in Whole Foods this morning and saw that they are now carrying grass-fed beef I immediately called my Mom for that recipe.  I knew it was a crock pot recipe but had no idea how easy it would be to make - just 3 ingredients in a crockpot!

Crockpot Italian Beef

Put the following ingredients into a crockpot and cook on high for approximately 6 hours (or until the beef shreds easily with forks):
-approximately 2 lbs of a shoulder roast (trim a little of the fat from the sides)
-1/2 cup juice from a jar of pepperoncinis (I used Hungarian medium hot peppers instead)
-1 package of dried Italian salad dressing seasoning (I used about 2 Tbsp. of a dried Italian herb mix)

Shred the roast with forks and serve with sliced pepperoncinis on a bun of your choice.

I’ve been using my crock-pot a little more lately  because it’s so nice to have a nice hot meal ready to serve when I get home from work on these colder days this time of year. Do you have a favorite healthy crock pot recipe? If so, we’d love to hear about it. Leave it in the comments or send us an email.

January is national soup month and there is no better time for it — especially here in the Midwest where we are experiencing a cold streak.

Here at Green-Lemonade.com, we love soup all year round and invite you to warm up with some of these soup recipes we have featured in the past.

• Cabbage and Carrot Soup
• Farmers Market Bread Soup
• Simple Miso & Mochi Soup
• Ginger Peanut Soup
• Tofu, Potato & Mushroom Stew
• Tomato Bisque
• Turkey Noodle Soup
• Mushroom Soup
• Apple Butternut Squash Soup with Coconut Cilantro Chutney
• Simple Butternut Squash Soup
• Corn Chowder

And don’t forget, January 23 is National Soup Swap day!

This recipe was originally given to me by a friend and it’s become an old favorite that we’ve been making for years.  I love this version of meatloaf because it has a great flavor and  is a little healthier by incorporating better ingredients like turkey and oatmeal.  It does have a somewhat long cooking time but I promise that it’s worth it and it’s super quick to put together.

Turkeyloaf

Preheat the oven to 350.

First, make the tomato sauce by mixing the following in a small bowl:
6 oz. tomato paste
1/2 cup red wine (or water)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt

Add 1/2 cup of the sauce  to the following in a big bowl:
1 lb. ground turkey
1 egg
1 cup oatmeal
1/3 shredded mozzarella cheese
1/2 packet of Lipton herb flavored soup seasoning

Mix it all together with your hands and shape it into a loaf.  Place it in a baking dish and bake for 45 minutes.  Remove from the oven and cover the loaf with the rest of your sauce. Bake for 15 more minutes.