Clean

Ready the Grill

Before firing up the grill for the first time each season, give it a good scrubbing. If you use your grill year-round, cleaning should be a part of regular maintenance.

• For gas grills, at least once a year, turn the burners on high, close the lid, and let the grill run for 20 to 40 minutes; turn the burners off when residue is a white-gray ash that can be brushed away easily. Scrub the grates thoroughly. Let the grill cool , then disconnect the propane tank.
• Wash both gas and charcoal grills, removing the grates and drip pans, with dishwashing liquid and warm water and a scrubbing sponge; rinse well with a hose. Let the pieces dry before reassembling. In gas grills, replace any disposable drip pan with a new one.
• With each use, preheat the grill for 10 to 15 minutes. Scrub the hot grates with a brass- or steel-bristle brush. After cooking, scrub the grates again, and incinerate any leftover food.

Home

Wash Exterior Siding

• Most siding—wood, aluminum, and vinyl—should be sprayed down with a garden hose twice a year to remove grime. (Always check manufacturer’s recommendations.)
• When necessary, scrub extra-dirty areas with a siding or soft-bristle brush and a solution of nonabrasive, biodegradable detergent and water; then rinse well.
• For hard-to-reach spots, use an extension pole and a brush attachment for your hose, or hire a pro.

IN-SEASON PICKS

English peas Plan to eat or freeze these peas within a few days of buying (or picking), before their sugars turn into starch. Look for plump, bright-green pods; 12 ounces of peas in pods will yield 1 cup shelled peas. To shell them, snap off the tip at the stem end; pull the string down the pod (like with snap peas). Pop out the peas and blanch until tender; cool in ice water. Refrigerate peas in an airtight container for up to three days or freeze for up to three months.

Spring greens Now is the time to savor lettuces and leafy greens before the heat causes them to bolt (or mature) and turn bitter. Look for fresh, crisp leaves; avoid those with wilted tips or yellowing. Wash greens in cold water, swishing to loosen grit, then lift out the greens and drain the water; repeat until the water is clear. Spin-dry, lay the leaves between layers of paper towel, and roll up; refrigerate in a resealable plastic bag for three to five days (longer for sturdy greens).