Cooking without Electricity: Sun Oven

Today, I am starting a 10 part series on how you can still cook if you ever find yourself without electricity. There may be lots of reasons you don't have electricity or don't want to use electricity.  The most common reason for me (in the summer) is it makes the kitchen hot.  I don't have my air conditioning on yet. I try to keep the air conditioning off until the temperature gets into the 90's. Since cooking inside the house makes it very hot, I prefer to cook outside. 

But, let's say it's not just the heat, perhaps you have lost electricity during a winter storm, a tornado, or a hurricane.  How do you feed your family?  If you have a wood stove, you have both a source for cooking along with a heat source. That is ideal if the storm happens to be a severe winter storm. The outside grill is always an option. It might not be as comfy in that winter storm, but it's still there if you really need it.

However, there are a lot of other options available to you for cooking besides a wood stove or the grill outside.  This series will attempt to show you how to create and use alternative methods of cooking just in case you ever want or need to make a change.  My goal is to post a new cooking option every Friday for the next 10 weeks. This week's feature is the Sun Oven. Full disclosure: I am not affiliated with this company in any way, just a satisfied customer. 

I have had my Sun Oven about three years.  I love it!  You can cook almost anything in a Sun Oven.  I have made bread, cookies, rice, many different meat dishes and desserts.  About the only thing you can't do is fry.  It is almost impossible to burn food in the Sun Oven, most food can stay there all day and cook while you are at work (except for things like bread and cookies.)  I use my Sun Oven so much that I am now considering getting a second one.

Yesterday, I cooked a chicken in the Sun Oven. The chicken was for my dog.  She is allergic to dog food.  So, since the chicken was for the dog, I didn't use any spices.  This was simple: put the chicken in the pot and put the pot in the oven. (BTW, it still tasted delicious!)

Cooking with a Sun Oven does require a few different pots.  They really should be dark in color.  If you don't have any dark pots and pans to use, you can use a shiny one and cover it with a dish towel.  If you leave the shiny pot in the Sun Oven uncovered, the heat will be reflected off the pot and the food won't cook.  Dark pots and pans are best.

The first thing I did was set up the Sun Oven to preheat.

Then I washed the chicken. patted it dry, and placed in the pot.

 

You can marinade it if you want, or use the spices and herbs you normally would.  One cautionary note: when cooking in a Sun Oven,  you don't need to use as much liquid as you would if you were cooking it in the oven in your kitchen, so you can use less marinade.  Also, it does take longer to cook in the Sun Oven - about double the time.  So, if you were baking bread and the recipe said to bake for 25 minutes, you can leave it in the Sun Oven about 45 minutes.

Once the Sun Oven is preheated, place the pot in the Sun Oven.

My plan was to leave this in the Sun Oven for three hours.  However, it was a partly cloudy day and the sun kept darting behind the clouds.  I got nervous when the sun went in and ran out a few times to make sure the Sun Oven was keeping the temperature up.  It never went below 250 degrees so I knew it was safe - I just needed to cook it as if it were in a crock pot and leave it longer.  So, the chicken ended up staying in the Sun Oven for four hours.  I also adjusted the oven a few times to time to make sure it stayed pointed at the sun.  This isn't necessary if you have a completely sunny day and you are leaving to go to work.  Under those circumstances, you can point the Sun Oven to where the sun would be at it highest point in the day (say between 12 - 2:00 pm) and leave it there.

So here is the chicken four hours later, tender, juicy and browned to perfection!

 If you would like to read more about cooking with a Sun Oven, visit this blog Solar Oven Chef. The author cooked with a Sun Oven for an entire year and blogged about it.  She now blogs on the Sun Oven website  The Original Sun Oven. You will find lots of recipes and how to's on both websites.

 

If you liked this post, you make also like:

 

Cook with Alternative Fuels

Cook with a Kelly Kettle

Cook Your Food in a Steam Pit

Cook Your Food in a Hot Box

Cook with a Number 10 Can Stove

Using Non-Electric Appliances

Make Some Campfire Charcoal

Make a Dakota Fire Hole to Cook In

Cook Your Food in a Cardboard Box

Garden Update

The vegetables are up and doing well.  The tomatoes have a few small fruits. I have been picking both strawberries and blueberries for a few weeks now. My fig tree has quite a few figs this year, tobacco looks good and so does the squash.  I do have some challenges: the grapes, sweet potatoes and peanuts are looking sluggish.  I believe it's too cold for them.  Temperatures in the 80's just won't do. It is supposed to warm up to the 90's by the end of the week so I hope they perk up soon.

In the meantime, I thought I would share some information about the herbs in my garden.  I have a few unusual ones as well as some old favorites.

• Oregano - I use this in tomato sauce.  By the way, the alcohol insecticide that I made here, worked great. The whitefly problem I mentioned a week or so ago is under control.
• Thyme - I started my thyme from seed this year and it isn't growing too fast.  As a result, it is still in the 'baby nursery' on my patio.  It should be ready to transplant in about a week.
• Summer Savory - I grew this from seed and transplanted it into the herb garden a few weeks ago.  Checked it today and it is doing well.  I use savory in tomato sauce.
• Parsley - I grow the flat-leaf parsley.  It has more flavor than the curly type.  I use it in stews and soups. I grow this from seed each year.  Parsley is a bi-annual and sets seed the second year.
• Chives - These are perennial so I don't have to do anything to them but cut and eat them.  Since the flowers deplete the flavor, it is a good idea to keep them well trimmed (unless you want to eat the flowers).  They are delicious in potato or pasta salad.
• Lemon Balm - This herb also had a whitefly problem a few weeks ago.  I checked it today and it is growing nicely and looks good.  Lemon Balm can be used in meat or fish dishes, dried and used as a tea, or even used in facials. Most of mine goes into potpourri.
• Stevia - I grew this from seed last year and it is such an interesting plant, I repeated the process this year as well.  It is only an annual where I live, It needs to grow in a more sub-tropical climate to last through the winter months.  Stevia really tastes sweet - almost like candy (a bit of a licorice flavor).  I haven't decided what to do with it.  I did purchase a stevia cookbook but have been too busy to try any of the recipes.
• Basil - This is an old favorite of mine.  I love the smell of basil!  The classic use for basil is pesto. Personally, I love adding it to the tomato sauce.
• Bergamont - This is also called beebalm.  The flowers of beebalm are beautiful and fragrant.  You can use it in potpourri, lotions and bath salts.  If planted next to tomatoes,  it is supposed to enhance their growth (I never tried this, I just read it in a book). 
• St. John's Wart -  This plant was used hundred of years ago to drive out evil spirits. It can be used to dye yarn a red or yellow color and it also has an antidepressant effect when taken internally.  I plan to use it as a dye. Can't wait to see how well it works.
• Rosemary - This is a perennial here in the southeast.  I love it.  I use it for potpourri, as well as cooking.  It is great in pork and fish dishes.
• Pennyroyal - I grew this from seed last year but it died during the summer.  So, this year I tried again.  Currently, it is in the 'baby nursery' keeping the Thyme company, but looks great and is definitely ready to be transplanted. Hundreds of years ago, this herb was used for medicinal purposes but it is not recommended for internal use now. However, Pennyroyal will help keep the mosquitoes and gnats away.  Pick a few leaves and rub them on your clothing (there is differing opinions on the Internet whether it is safe to rub it on your skin). 
• Lavender - Such a fragrant plant!  I love it for potpourri.

While most of my herbs like it here and thrive, there are two that have had a problem growing in the past (they germinate but then die).  I am trying again.  Since the 'baby nusery' is mostly empty now, I am hoping I can give these plants the extra care they need to grow.

• Woad - Strictly used as a blue or pink dye for yarn.  You must gather the leaves in the second year  to get the colors so I have lots of time to experiment with this one.
• Soapwart - This one is very frustrating for me even though it is considered a weed once established. I just can't get the darn thing to grow. If it ever does grow, I plan to use it as a substitute for laundry detergent.  Both the leaves and roots will create a foam in water that has cleansing properties.  You can wash your hair with it too. It is gentle and great for anyone who is allergic to perfume and dyes in soaps. 

The Woad and Soapwart are currently relaxing with the Thyme and Pennyroyal in the 'baby nursery' and I am counting the days until they germinate!

What herbs do you have growing in your garden?

Tips To Help You Gather Your Food Storage

I just read in the Wall Street Journal about the financial mess in Greece.  Based on what I have read, Greece doesn't have much hope for a fast or easy end to their problems. It seems they won't take responsibility for their own mess. If they go back to the Drachma for their currency, the citizens of Greece can expect both food and medical shortages.

Don't think that can't happen here. It can! One way to protect yourself and your family is to gather foods that can be stored long term. As I have mentioned before, it doesn't have to cost a lot of money.  A little effort, week by week can really add up. Next time you go to the grocery store, buy an extra can or two of vegetables and a bag of rice.  Next week, get an extra box of oatmeal. Soon, you will have enough food to keep your family alive for a few weeks, then a few months. 

The best place to start is to take an inventory of what you eat and buy extra of that. Stick with familiar foods you eat everyday (this is especially true for children). No need to buy things you don't like or won't eat. If you don't like it now, you won't eat it in an emergency! 

To help you plan how to gather what you need, I have compiled a list of web sites that helped me when I was getting started.

• How To Start A Food Storage Program
• Food Storage Made Easy: Take Baby Steps to Starting Your Food Storage Program
• Start Your Food Storage on $10 a Week
• Food Storage:Why? What? How?
• Seven Major Mistakes in Food Storage
• Food Storage

Start Preparing Today!

Cooking with Food Storage: Make Your Own Yogurt

We love yogurt at our house.  But, have you ever read the ingredients on the side of the yogurt package?  I bet you can't pronounce most of them.  I like to know what's in the food I eat. That is why I make my own yogurt.  It's fast and relatively easy. In fact, I don't even have to rely on regular milk. I make it with powdered milk!

Now I am not talking about the powdered milk you purchase at the grocery store.  Personally, I do not care for the taste of that.  I purchase my powdered milk here. It tastes just like fresh skim milk you purchase at the grocery store. Read the customer reviews or you can read about a woman who did a taste test with her church. The Great Powdered Milk Taste Test and Review

One definite item you will need to make yogurt is a yogurt culture.  I buy mine here.  However, you don't have to purchase a dry culture.  I know people who make yogurt with a spoonful of yogurt from the grocery store. (Make sure it is one with live cultures.)

Full disclosure:  I do not get anything for mentioning these products, I am just a satisfied customer.

OK, lets make some yogurt:

The first step is to mix up the powdered milk.  Now, if you don't want to use powdered milk, you can use fresh milk from the grocery store.  Whole milk will taste creamier, but I prefer to reduce the fat content by using skim milk.  By the way, powdered milk mixes much easier if you use hot water.  For today's batch, I made two quarts. 

After mixing the powdered milk, place it in a large pot and heat on medium to 185 degrees.  Be sure to stir it constantly so the milk doesn't burn on the bottom.

A great way to make sure your milk hits 185 degrees, is to use a milk thermometer.  They aren't expensive.  You can easily order them online. I use mine all the time!

Once the temperature of the milk hits 185 degrees, remove it from the heat and let it cool to 112 degrees.  Usually, I remove mine from the stove and place it on the counter on a pot holder.  Let me say here that it is extremely important to get the milk to 185 degrees before you cool it to 112.  The mixture won't make yogurt if it doesn't heat all the way up to 185. (Ask me how I know this!)

Once cooled, pour the milk into a thermos-like container.  I use a Yogotherm.  It holds exactly two quarts.  I have had mine for a few years now, but to the best of my recollection, I purchased it here.  However, a lot of other places sell it as well.  Do an Internet search and see who has the cheapest prices. What I like best about the Yogotherm is it doesn't use electricity.  So, if the power goes out, I can still heat the milk on the charcoal grill and create delicious yogurt!

After you've poured the 112 degree milk into the container, open one of the dry yogurt cultures and sprinkle it on the milk. If using yogurt from the grocery store, add it now. I am afraid I can't offer any guidance on how much fresh yogurt from the store you should use, I have never tried it. I have read about it on the Internet and the directions I read stated a few tablespoons. Since I have never tried it, I can't verify the accuracy of that information.

Next, let the dry culture re-hydrate for a few minutes.  Here you can see mine sitting on top of the milk.

After a few minutes, stir it in to make sure it mixes throughout the milk.

Now, cover and leave it undisturbed on the counter for 6 to 12 hours.  I like to check mine at six hours, if it needs more time leave it for longer.

And there you have it!  Fresh homemade yogurt. 

As a final step, add Splenda and fruit  if you would like.  We like strawberry banana and peach.  I have used both freeze dried fruit and fresh fruit from the garden, both are delicious!

Try making your own yogurt sometime, it is inexpensive, delicious and doesn't have any preservatives!

A Garden in Balance

My goal is to not have any bugs in my garden. That is why I use aluminium foil to repel them. (You can read about using aluminum foil here.) However, it isn't practical to eliminate all bugs because some of them are good for the garden.  The good guys are called beneficial insects. They're good bugs because they eat the bad bugs.  Creating the perfect balance between the good bugs and bad bugs leads to a garden that is in balance. Having a garden in balance is the best way to garden organically and avoid a heavy reliance on pesticides.

Let me give you an example. Last night, my husband and I took the dog outside and we were walking by the grape arbor. My husband said to me, "Hey look, you have a bunch of bugs on the end of this branch."  I looked and sure enough, there were aphids all over one of the grape vines.  This is very normal, aphids love grape vines. Because the temperatures did not get low enough this past winter to kill off some of the bugs, aphids are everywhere this summer.  So what can you do about aphids?  One option is to get the hose and knock them off the plant with a blast of water.  Once on the ground, something will eat them.  This is one of my favorite techniques. I usually end up doing this a couple of times a week.

After I blasted off the ones I saw, I inspected the rest of the vines to see if there were any other aphids.  I only found one more vine (really it is just the vine tips that the aphids want) covered with the aphids. My first inclination was to blast them with the hose as well.  However, when I looked closely at the branch, I found a lady bug was doing the job for me. 

Lady bug and aphids on my grape vine.

I do realize this picture is dark, it was taken at about 9:00 pm last night when I found them. The big oval shaped thing is the lady bug.  The little dots above the lady bug are the aphids.  Rather than spray the aphids off the vine, I left the lady bug to eat all she wanted.  Here is what I found at 7:00 am this morning. It looks like that lady bug had a fine evening of dining!

Same lady bug on my grape vine. Notice there aren't any aphids now.

The lady bug is still there, but she is all alone now.  I know she will crawl along my grape vine until she finds something else to eat. 

So, other than lady bugs, exactly who are the good guys?  Any bug that attacks your plant is considered a bad bug.  Any creature that eats the bad bugs is beneficial to your garden. They are the good guys.  This includes birds (although they can eat your garden too), frogs, praying mantis, lacewings, spiders, and others.  You can order beneficial insects from a catalog, but without a good environment they will fly away or die. A better way is to plant what will attract them naturally. 

To attract the good guys, do the following:

1. Don't use chemicals of any kind.  Chemicals don't discriminate between good bugs and bad bugs.  They kill everything.  This isn't good practice because once you stop spraying, all that you will get  back are the bad bugs.  It will take some time to attract the beneficial insects, birds and other creatures that will help. That's all time the bad bugs use to feast on your plants and reduce yield or kill them.
2. Put in plants that will attract the good guys.  This means planting lots of herbs, flowers and other flowering plants that provide pollen and nectar.
3. Have a water source.  Bird baths are great but some bugs drown in bird baths as they are trying to get water. Put out some flower pots on top of a tray of gravel. Fill the tray with water so the little creatures have a source of water too. 
4. Put in landscape plants that attract butterflies, hummingbirds (they eat insects too) and birds.

The goal is a garden that is healthy and in balance.  With a garden in balance, you will have less of a problem with pests and spend less time in the garden trying to control them. You will also improve the yield of your garden and you will get to eat more of those wonderful vegetables!

Happy Gardening!