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:
- Be Water Smart – provides 12 tips on saving water
- Cheese Production – Made Easy – gives step by step instructions for making cheese easily at home
- Creating a Sustainable Garden – discusses ways to improve soil health
- Blackberries, Bain or Blessing? – describes a way to safely pick wild blackberries, including a recipe for Solar Oatmeal Berry Crisp
- An alternative Protein Source – Raising Rabbits – gives an overview for raising rabbits for meat. Did you know Californians prefer it to chicken?
- Have you considered Adding a Survival Net to Your Bug-Out Bag? – learn 10 uses
- Our Solar Chef has created Savory Solar Vegan Fritters this month as a great way to eat your veggies
Billie Nicholson, Editor
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.
- 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
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.
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.
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.
The month of February has a tradition of being the month of romance. Based primarily on the legend of Bishop Valentine’s martyrdom, this tradition has morphed over the centuries. The Roman Emperor, Claudius II, believed that marriage inhibited soldier’s focus on defending their nation. So he issued an edict forbidding marriages. Bishop Valentine secretly performed the marriage sacrament for many young lovers. When Claudius learned of this, he had Valentine arrested. During his time in prison, he miraculously restored vision to the jailor’s daughter. Their friendship resulted in a farewell note he wrote prior to his execution, signed “from Your Valentine.” The 14th of February, his execution date, became a day for all lovers to express their commitment and Valentine became its Patron Saint.
There are other versions of the source of this holiday, including it’s connection to the mid-February pagan fertility festival. Valentine greetings were popular as far back as the Middle Ages, with written ones appearing in the 1400’s. Fast forward to the 1840’s when Esther A. Howland began selling the first mass-produced valentines in America. Today, according to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine’s Day the second largest card-sending holiday of the year.
The overall story is about loving one another and expressing those feelings. How much more can you love someone than to encourage them to be self sufficient? Consider sharing your preparedness information and maybe even a meal prepared off the grid. Sun Ovens work on sunny winter days.
Share the Love
Billie Nicholson 2014
Is a SUN OVEN® on your 2014 Preparedness List? Get together and save. The Group Buy Program is a way for SUN OVEN® users to help family, friends and neighbors obtain a SUN OVEN® at a reduced price. Group Buy discounts are available for as few as 5 ovens.
Check out our Group Buy Program.
For additional information on the Group Buy Program email email@example.com
The most cookies baked in one hour using solar ovens is 1,225, achieved by Miami Country Day School (USA), in Miami, Florida, USA, on 20 April 2012.
The cookies were cooked by students, parents and teachers in an event organized by student Matthew Cohen to honor Earth Day. The cookies were donated to the Feeding South Florida food bank and the ovens were donated to Help Brings Hope to Haiti. Fifty Global Sun Ovens® and two Villager Sun Ovens® were used to bake the cookies. Photos: http://powerfromthesun.us/
is a cookie recipe floating around Facebook that has no wheat or added sugar. I had three really ripe bananas that desperately needed to be used so I thought I’d give the recipe a try. The sun was shining, mostly, with an air temperature of 35º F, so we set up our SunOven®.
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup coconut (or almond) milk
1/2 cup raisins
1 tsp vanilla
1 tsp cinnamon
chocolate chips (optional)
Stir together and place on parchment paper on cookie racks that come with the oven
Bake at 350º for 15-20 minutes
The oven temperature dropped while I was stacking the racks, so I cooked them for forty minutes, which allowed time for the oven to get back to temperature. Yummy! Bet you can’t eat just one.
Billie Nicholson 2014
The life of Nelson Mandela is one of the most inspirational stories of recent times. His example offers
valuable lessons on the importance of personal resistance to evil, and the redemptive power of forgiveness.
In 2004 Nelson Mandela took the time to visit a Sun Oven project. He came to participate in the
dedication of the first solar powered bakery in Eastern Cape, South Africa. The project established a
model solar powered Sun-Bakery in the rural community of Willowvale, to bake bread and generate
income for HIV positive women. He expressed a personal interest in the project and heartfelt concern for
the community. His warmth and gentleness won the hearts of everyone he came in contact with. He has
been loved by many.
Paul Munsen explains solar cooking to Nelson Mandela and other participants.
Apple harvest time this year produced lots of fruit. We canned slices, made apple sauce and dried some. The SunOven® works well as a fruit dehydrator. First we set the SunOven® outside, but not focused on the sun. We wanted a slight preheat but to less than 100º. Apples were washed and aligned in a Norpro “Apple Master”, an apple peeler, corer, and slicer. A few turns of the handle made quick work of the first apple. Slide the apple spiral slices off the core and place them on a cutting board.
Slice the spiral in half. Place the apple slices in a solution of water and Fruit Fresh® ascorbic acid (follow directions on bottle) to keep the slices from turning dark.
Cover the drying racks with parchment paper and drain apple slices. Line them up on the racks. Carefully arrange the racks inside the SunOven®. Leave the door latches under the glass door to allow air flow and keep the temperature low inside. We turn the oven so it is behind the sun track. Check at the end of the day. If not completely dry, latch and leave over night. Finish the next day. When slices are dry, remove from racks and pack into a clean glass jar. Add an oxygen absorber and pull a vacuum with a Food Saver® or by hand with a clean brake bleeder. Store cool and dark.
November 2013, Every Needful Thing Billie A. Nicholson, editor