Mustard Turnip greens

Two heads mustard green cut in thin strips
Two heads turnip greens, stalks removed, cut in thin strips.
Soak in water and drain to remove mud.
The mustard and turnips were from mom's garden which was planted by My Farms. The rest of the vegetables are from the Belmont Farmer's market, mostly Calderon Farms.

In the five inch oval pot layer
One red bell pepper cut in thin strips.
One dry jalapeno pepper crumbled. More to taste.
One half inch of ginger chopped fine.
1/4 teaspoon asefetida powder
One potato cut in half inch chunks
Two turnips cut in one inch chunks.
two clove garlic chopped
1/4 teaspoon dry rosemary
1/2 a teaspoon crushed fenugreek seeds.
Mustard and turnip greens cut and drained.
Salt to taste.
Three tablespoons vegetable oil drizzled on top.

Cook in the winter position for 90 minutes. Mix and serve.

Winter position

This is the solar oven in the winter position. For summer see this post.

It is open without the cover or reflector so that you can see the 6" oval roaster and the 5"round pot inside.
Note that it is standing on its narrow end so maximize solar exposure to the low winter sun.









This is the solar oven in the winter position with the cover and reflector on.


You would use it in this way from November to the solstice on March 21st.


You can still cook fish or light vegetables like zucchini without the reflector but just about anything else will not get hot enough. So the reflector is essential in the winter.