summer position

(Non solar readers: If using a standard electric or gas oven bake at 250 degrees. Black pots will cook faster. Use the same times in the recipes.)

The solar sport sits on its wider base in the summer. It does not the need the reflector. The reflector is used rarely, on overcast days, and after the equinox. If used, be vigilant on the timer, since this style oven gets hot enough to warp!









I like the solar sport because it holds two pots and is extremely fast to setup and use without the reflector. And it works well n hard to cook items like legumes, and root vegetables. The reflector is needed sometimes in the winter. The oven I use is about eight years old and saves about $15/- per month on gas.

HINT: Keep your recipe quantities small. There will always be another sunny day and solar cooking basics are worry free. So cook what you need. Stuffed pots have a higher heat quotient- much more important in the winter when the cooking times are restricted by uncooperative weather. I cook enough for a meal for four and generally augment with a salad.

For winter see this post.

Bread Pudding.

I buy Real Bread from Whole Foods. This bread goes bad in about four to five days as food is supposed to. So after three or four days I use the leftover bread in a break pudding.

Real Bread comes to the Berkeley Farmers Markets. These markets are run by the EcoCenter in the city of Berkeley. The Belmont market on the other hand is run by a consortium which, fortunately for us, holds markets all over the Peninsula.

Soak half a handfull dried fruit in two table spoons brandy overnight. Raisins and berries work well.

Two cups milk, two eggs, three tablespoons brown sugar, 1/4 teaspoon salt, two teaspoons vanilla, half a teaspoon cinnamon, one two inch strip of lemon rind. Mix well in the 6” oval roaster. Use more sugar or add a half cup of chopped fruit if you like it sweeter.

Add handfull crumbled nuts and brandy soaked dried fruit.

Five slices whole bread or six slices other bread or cake cut into tiny cubes. Toss in and push around so that it looks soaked in the mix. Sprinkle on one tablespoon brown sugar on top to caramelize the surface.



Place in the in the oven in the winter position with the reflector with the reflector on for an hour. Its important to level the oven for this one otherwise the pudding dries out on the high side. So adjust the level using the liquid in the pot as a guide before you close the pot and the oven. When done remove the lid from the pot so that no condensation forms on the pudding. Serve with whipped cream or eat plain.

Beets and swiss chard

Its late February and the days are just beginning to lengthen. Rain brings clouds to try and shorted the day. Most mornings are sunny till about noon, then the clouds roll in and lock out the day. At the farmers market there are lots of winter greens. I use the solar sport oven in its winter upright position with a 6” wide oval roaster and 5” small pot.

One bunch swiss chard and one bunch beets with leaves. Raymond, from Calderon Farms, a organic table from Hollister, about 70 miles to the south, sells them for $2 each.

Rinse well. If you let them soak in cold water the gritty soil will come off. Scoop the water from the sink and use it on the plants.

Trim the stalks then cut the bigger ones off the leaf. Chop the leaves into half inch strips. Chop the stalks fine.

Peel the beets carefully with a potato peeler. Then cut into 1/4 inch strips.

Mix leaves stalks and beets in a roaster. Salt and mix. Place in the oven in the winter position with the reflector for one hour. Check to see if the top is steaming. If not go another fifteen minutes. If you use a thermometer make sure the oven gets over 230 for one hour. Use your kitchen timer because the reflector can warp the oven if left unattended.

The leaves will have wilted.

In a bowl mix two tablespoons olive oil, two tablespoons white wine vinegar, one crushed clove garlic optional, two teaspoons cumin plus two tablespoons hot New Mexico chili powder optional, one cup chopped cilantro or parsley optional. Add to roaster, mix, taste for salt and serve. Big Paw brings olive oil and vinegar from the north bay as far away as Calistoga about 100 miles from Belmont.