Archive for November, 2012
A number of commercial solar ovens are now available on the market. Some cost more, some do more, but one of the best all around dependable, economical models is the SOS Solar Sport. It is manufactured here in the USA and uses mostly recycled materials.
It only weighs about 10lbs, so it’s easy to transport wherever you’re headed.
Use it to bake, boil or steam your favorite foods and to prepare a variety of delicious dishes.
The oven chamber holds 2, 3 quart pots. That’s large enough to make lots of food for guests, or your big family.
With its simple, well-insulated design, you can use the Sport throughout the year. It sets at either a 30 or 60 degree angle so that you can take advantage of the different sun angles year-round. Like in Summer, without reflectors…
Or, early Spring….with reflectors
Yes, you can set your solar oven and cook in the snow (not while it’s falling, of course!). Autumn is as great a time as any to break out the solar oven. Just use the sun’s free energy and make a delicious meal.
Solar cooking using the Sport is so easy, you can youngest to oldest join in this new way to cook food without open fires or fossil fuels.
So, get out your Sport, and start creating some nutritious and delicious meals with it.
On these cool November days, a great bowl of hot, delicious and nutritious soup is usually welcome for lunch or dinner.
Here’s a great sweet potato soup recipe that has wonderful results in the Solar Oven.
1 large or 2 medium onions, chopped
4 to 5 lbs of large or medium size sweet potatoes, unpeeled and quartered
1 cup of celery stalks, chopped
5 cups of chicken broth
3 cups of carrots, chopped
2 Tbs olive oil
1/2 tsp cumin
“dash” (or 2) of red or cayenne pepper (black if you prefer)
1/2 tsp of marjoram
1/2 tsp of oregano
1/2 tsp of thyme
“dash” of salt, per your taste preference
Before solar cooking, prepare sweet potatoes by immersing them in water and slow boil on stove top until soft. Drain them and, after letting them cool, peel off skin. For this recipe, we divided the ingredients between our 3 qt pots that fit nicely into the solar oven. In one pot, saute the carrots, onions & celery with the olive oil over medium heat until soft. Split contents into the other pot, and then add half of the sweet potatoes and broth to each pot.
Be sure your solar oven is preheated to at least 160 degrees. Place pots in the solar oven and let it boil for at least 1 hour. At that time, open the oven and stir in the spices. If the soup appears to thick, you may add a little water, but this is typically unnecessary. Let it boil for at least another 1 1/2 to 2 hours before removing from the oven. This recipe makes about 12, 1 cup servings.
Using your solar oven in Autumn can sometimes be challenging. With falling leaves and the sharper angle of the sun, keeping the cover clear can be difficult.
Of course, location has a lot to do with this. For example, if you have a large, treeless field nearby at your disposal, setting the oven out in strong sunshine may not be a much different solar cooking experience for you. However, if you’re like us and your backyard has an enormous maple tree, the lots’ edge has a tall oak and a treeline of blue spruce, you might find yourself and your solar oven trying to dodge long-shadows and falling leaves. Also, if you have a nearby two story house, as we do (on all sides actually), its shadow may play into the entire solar cooker re-positioning needs.
But, with careful observation, it is still usually possible to cook a great meal in your sun oven on a day like this. You may have to refocus the oven a few times, and possibly relocate it a few feet or yards away.
If you are using reflectors on the oven, another challenge is to try and locate it away from a windy area (e.g. next to our forsythias).