Prepper Camp™ Recap

Prepper Camp

In the foothills of western North Carolina, over 600 serious preparedness citizens gathered for a 3-day, total immersion experience in survival at Prepper Camp™. Attendees had opportunities to learn from the best in the business about topics ranging from alternative power solutions, cheese making, first aid, herbal medicine, how to grow a camouflaged food forest, solar cooking and water filtration. In addition, they had time to talk to vendors and practice some of the skills they learned during evening activities as they camped on the meeting site.

Prepper Camp™

 

Billie  Nicholson, editor

October 2014

Additional articles in this month’s issue:

What’s in Your Every Day Carry Kit?
Emergency Medical Assessment  
How’s Your Battery Health?  
10 things You’ll Regret Not Having Enough of When the SHTF by Elise Xavier, 
Waste Not … Want Not… Making Apple Cider Vinegar
Escaping a Riot

Our solar Chef presents Solar Apple Soup

 

 

Solar Meatball Stew

Meatball Stew

The spices in this stew are reminiscent of  Northern African cuisine and go best with couscous, but it could also be served with a good, crusty bread or pasta.

Solar Moroccan Style Meatballs

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 pound ground lean ground beef

2 teaspoons ground cumin, divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1 cup diced tomatoes

1/2 cup water

3 tablespoons tomato paste

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh mint

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the oil, onion, and garlic. Cover and cook in the Sun Oven until the onion is soft, 15 to 20 minutes.

Prepare the meatballs while the onion mixture is cooking. In a large bowl, mix together the beef, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Using damp hands, shape the beef mixture into 24 meatballs; set aside.

Bring the pot with the onions in and leave Sun Oven out. Add the tomatoes, water, and tomato paste. Stir in the remaining 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the meatballs. Cover and return the pot to the Sun Oven. Cook until the meatballs are cooked through, 45 minutes to 1 hour. Remove the pot from the Sun Oven. Stir in the lemon juice and mint. Serve over couscous.

 

Are You Losing 40%

Today I was listening to a video by Healthy Prepper in which she shared the concept of Dehydratingdehydrating fruit and vegetables at their prime ripeness. She had just purchased many bags of price-reduced items. The groceries were beautiful, just really, really ripe. Studies reveal that 40% of food we purchase goes to waste. You can dehydrate almost any fruit or veggie, so there is no reason food should go to waste.

The SUNOVEN® is perfect for dehydrating produce. Green peppers, tomatoes, mushrooms, grapes and figs are in abundance in my refrigerator. Rather than hope that we’ll get around to eating them all before they spoil, I decided to begin a dehydrating project.

When dehydrating with the SUN OVEN®, focusing the  oven into the sun is not necessary. The goal is to have a consistent temperature that ranges from 110º – 155º F. Keep the latches open for moisture and excess heat to escape. A higher temperature will effectively cook the produce rather than dry it. Use parchment paper and the racks provided with the oven. Drying time will vary depending on thickness. Try to be consistent so the pieces will dry at about the same rate. Check the oven from time to time to see how things are going. If your fruit or vegetables have not dried by the end of the day, simply leave them inside the SUN OVEN® over night. Collapse the reflectors and latch the door. The next day, resume drying with the door unlatched. For more details, watch our video on Dehydrating with the Sun Oven®.

After the produce has dried, there are a variety of ways to store them. The figs were packed in FoodSaver® bags and vacuum sealed. The Bay Laurel leaves, were stored in a plastic container. The tomatoes were stored in a glass jar with an oxygen absorber and vacuum sealed. What a great way to increase your food storage, reduce waste, and use the sun’s energy. What are you drying?

Dehydrating

Billie Nicholson, editor
August 2014
DehydrateDehydrate

Other articles in the August 2014 Newsletter include:

Are You Water Competent?

Ebola Update by Dr. Bones

Fasting

The Fascinating Fig

Sun Oven Demonstrations coming to a location near you

Survival Skills for Teens

Meatless Monday Pasta Sauce

Sun Oven® Demonstrations Coming to a Location Near You

Check your calendar and make your reservations to attend one or more of these upcoming emergency preparedness training expos. We will be there with lectures and demonstrations using the Sun Oven®. Plan to take one home along with lots of other preparedness ideas.

Mid-Atlantic Emergency Preparedness and Survival Expo  August 16-17 Boonsboro MD 

Sun Oven Demonstrations

 

Prepper Camp™  September 12, 13 & 14, Orchard Lake Campground, Saluda, NC

Sun Oven Demonstrations

 

Mother Earth News Fair October 25-26, Topeka, KS

Sun Oven Demonstrations

SUN OVENS®, Stored or Used?

Sun Oven storedAre you the proud owner of a SUN OVEN®? We hope you are prepared for emergencies when the power to your cooking appliances is interrupted. There are many situations when we may need an alternative to our ovens and cooktops. The SUN OVEN® is an efficient option in disaster situations and in everyday use, too.

So, having purchased one, have you opened the box to examine and prepare it for use? The All American Sun Oven® ships with a

set of pot and pans that are lightweight graniteware that heat up quickly. The baking pans are non-stick. What did you get? Have you washed them and started using them?  They can be used on a conventional stove or campfire as well. When you first open the package, set it up outside and preheat some soapy water. Steaming this inside the oven will prepare it for use. Once you’ve prepped the oven, why not go ahead and cook something? Our website is jammed with recipes to use. The three drying racks make wonderful supports with parchment paper to hold cookies while they bake.

Are you planning a trip this summer? Will you be cooking? Take your SUN OVEN® with you. It can be used to keep food cool until you’re ready to cook and works great if you’re camping in a no burn area, where campfires are prohibited because of drought.

Look at using your SUN OVEN® as a challenge. How many times can you use it in a week? Take the time to listen to the videos on our website and become familiar with it’s set up and use. Remember familiarity will save you hours of guesswork during stressful times. With the longer sunlight hours of summer and lots of fresh foods available to cook, save some electricity in your home by cooking with solar energy. SUN OVENS® are not just for emergencies. They can be used every day. What is the most unusual thing you’ve cooked in your oven? Send your week’s list to editor@sunoven.com. We look forward to reading your mail.

Cheese Production – Made Simple

One of the classes we attended at the Mother Earth News Fair was taught by Gianaclis Caldwell on making quick and simple cheese. We took careful notes and went home to make cottage cheese. We learned the importance of making sure everything is very clean. The longer you plan to cure cheese the more sterile your working conditions need to be. Listeria contamination can a big problem. We assembled a clean steel pan, thermometer, colander and cheese cloth. Ingredients were milk and lemon juice, although you may use any edible acid.

Cheese making

We gently heated 1/2 gallon of milk while stirring until it reached a temperature between 175 -185º F. We removed the heat and added 8 ounces of fresh lemon juice, stirring as the protein clumped together into “curds.” The milk was covered and allowed to cool; then it was strained through several layers of cheese cloth to separate the protein “curds” from the remaining liquid whey. Curds were rinsed in non-chlorinated water, squeezed dry and refrigerated until chilled. Season with salt or add herbs to taste.

Cheese Making

We were amazed at the amount of cheese we recovered. As we examined it, we said, “This looks like more ricotta or farmer’s cheese than cottage cheese.” We immediately knew what to do with it – make lasagna! Alternate layers of homemade sauce, noodles and cheese, ending with cheese. Bake at 350º F in any available oven until hot thorough and cheese melts (about 1 hour). Try not to eat it all in one meal.Lasagna

Photos by: RustyBuggyEnterprises, Inc.

References: Gianaclis Caldwell and Jack Schmidling

 

Additional Articles in this month’s issue:

Billie Nicholson, Editor
May 2014

Mother Earth News Fair

Mother Earth News FairCooking with the Sun

The aroma of sweet rolls, loaves of bread and red beans and rice baking in Sun Ovens® attracted many fair attendees to the SUN OVENS® booth at the Mother Earth News Fair. Traveling to Fletcher, NC. in April, Paul and Chris Munsen, of Sun Ovens® International, talked all day for two days. The truck load of ovens we took all found new homes and we took additional orders to ship. Some families bought more than one. Mark your calendars, we’ll be at the MEN fair in Topeka, Kansas  Oct.25 & 26, 2014.

There were over 150 workshops, ranging from livestock butchering to sugar detoxification at the Mother Earth News Fair. With so much to learn, it was necessary to review the schedule and plan our time carefully. In between classes, we visited the myriad of booths, all with things we wanted to take home. My favorite purchase: Mud Gauntlets!

In this month’s issue, we’ll report on some of the classes we attended.

Additional Articles in this month’s issue:

Billie Nicholson, Editor
May 2014

Sun Ovens and Bio Mass Briquettes: A Partnership

slow cooked stew Sun Ovens® are the perfect partner to work with bio mass briquettes on rainy or overcast days. Bio mass briquettes can be burned to begin food preparations on a grill or other open fire. When the food is at least half cooked it can be transferred to a Sun Oven® to complete the process. Even indoors the retained heat of the partially cooked food in the well-insulated Sun Oven® will allow it to be used as a retained heat cooker, often referred to as a Wonder Box.

In addition, the Sun Oven® can be used during the production of bio mass pellets to help the drying process. Just set the pellets in the Sun Oven®, turn one of the door latches inward and set the glass on top leaving a gap between the gasket and the glass to allow moisture to escape.

Additional Articles in the April 2014 Issue:
  • A reminder to review and rotate three types of items in your 72 hour emergency kit.
  • A discussion of the importance of “duck and cover” in surviving a nuclear attack
  • What are your plans to provide protein in your diet in an emergency situation? Here are some items to add to your supplies
  • Are members of your family hearing impaired that might not hear a smoke alarm?
  • Our featured contributor this month is Tess Pennington of ReadyNutrition.com. She shares an article about Bio Mass Briquettes. Now you’ll have an environmentally friendly use for those shredded documents.
  • Some of our friends have complained that their yards were so shady that they doubted they could grow anything in a garden. In answer to their questions, here are some plants that can be grown in shade. Don’t give up on your yard either. Read more
  • Speaking of gardening, do you use Epsom salts? Here’s why.
  • We can all be prepared to take the initiative to save a life, should we be faced with a life or death situation. Here are three critical first aid procedures that can be accomplished with one dressing.
  • Our Solar Chef has included a wonderful recipe for Solar Stuffed Shells. Give it a try, these are yummy.

Billie Nicholson, Editor
April 2014

Tuna Casserole from Food Storage

Tuna CasseroleTuna Casserole

All the ingredients in this recipe came from food storage. We rotated out the oldest items from our shelves. On a 70 degree day, the sun came out in the afternoon. We started this at 3:30PM and cooked it until 5:30PM. Temperature held at 300 degrees. The casserole was nice and bubbly hot throughout and the flavors were well blended.

Ingredients

3 – 5 oz White tuna canned in water, drained
1 – 12 oz. can cream of mushroom soup
2 – 15 oz cans of baby peas, drained
16 oz. macaroni or wide egg noodles, pre-boiled
2 TBS capers
1 – 4 oz. jar pimentos
15 oz. mayonaise
White pepper to taste

Directions

Preheat the Sun Oven® while mixing the ingredients. Mix the ingredients lightly in a bowl. Place in a greased casserole dish and top with Italian bread crumbs. Bake in the Sun Oven for two hours ’til hot and bubbly. These ingredients will make two 9×12″ casseroles. Cook one today and save the other in your refrigerator for a couple of days. It will be welcome a second time.

Time for Roasting Corn

Roastin' EarsLet’s Cook Corn in a Sun Oven®

Cooking corn in a Sun Oven® is tasty, quick and easy and is sure to have your family and friends saying “lend me your ears.”  Just leave the corn in the husk, rinse it, and put it in the Sun Oven® while it is moist. If the Sun Oven® is preheated, leave the corn in for 30 minutes. If it is cold, leave the corn in for around 50 minutes. You can leave corn in the Sun Oven® for twice as long and it will not make any difference.

Corn Doesn’t have to go solo

You can cook the corn by itself or place it on the side and or on the top of a cooking pot, cook one ear or several at a time, it will be tender and moist. Just shuck when it’s done, add salt and butter, and be prepared for the compliments. We baked ours in the early afternoon, folded the reflectors and kept it warm until dinner.

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