I love fall, the colors and the cloudier weather…but I miss my Sun
Oven! There is a comfortable simplicity about coming home at the end
of the day to a cooked meal when you never had to plug anything in,
use any power or gas. My favorite recipe is slow roasted veggies. We’d
harvest veggies and fresh herbs from our garden (which in the High
Desert is something to be proud of), rinse them off with the garden
hose, pour on a little extra virgin olive oil, salt and garlic and
chucking them in the sun oven.
I botched it once – everything was mushy and overcooked. It was a
super hot day, not a cloud in the sky. I cut the veggies too small and
faced my oven south. The good thing is, overcooked veggies are still
abundantly edible! Other favorites for the sun oven are quiche and
chili. Quiche, you have to be around for, keep turning the oven
towards the sun to keep the temp consistent but they cook pretty fast
and come out yummy. Chili and other slow cooked meat dishes you can
leave for the day but make sure your pointed south and you’ve got
plenty of heat if you won’t be there to rotate because you want to
make sure your meat is fully cooked. Ground meat is good because it
cooks fast. It’s hard to get the really high temperatures 375F and
above so keep that in mind when choosing your dish.
Using a sun oven
is sort of like living off grid with Solar power. You
adjust your plans to the sun’s and it makes you feel more
connected to the earth.