D e s e r t E x p o s u r e 
January
2008
Solar Inspiration
Cooking with a solar oven not only gets food deliciously done, but warms the soul.
By Jean Eisenhower
I've used a solar oven now for two decades, and there was one year of my life when a solar oven was the only real way I had to cook my food. I could use my fireplace, but even in the winter, the fireplace wasn't nearly as easy. It needed constant tending, and it coated my shiny steel cookware solid black with soot.
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When I moved to the country in 1994 and began using my solar oven every day, I realized I loved the "call" to go outside to turn the oven. I worked at my computer all day and watched nature through my windows, and if it weren't for that oven, the habits of a lifetime could have kept that window between nature and myself. But solar cooking saved me. It "forced" me outside, and so I went.
First, I noticed the clouds. Were they moving this way and might slow down my cooking? Or would they pass me by? And look at that raven flying with the hawks!
I noticed the heat. I noticed the wind — powerful where I was, on the western bajada of the Chiricahua Mountains. Time to set a chair beside the oven so a dust devil doesn't try to tip it over. The vultures are rising this morning. And phoebes are making their nests again in the eaves. The day — the sunshine — feels wonderful.
So different than standing before a stove!
The solar oven forced me to take regular small breaks in my workday — something I'd known for years I needed to do, had been counseled about, but just couldn't do. My German work ethic was too strong to allow such "decadent" behavior. What hundreds of dollars of therapy couldn't accomplish, my solar oven did: It attracted me with its practicality, then drew me outside so the day could whisper its seductions: Isn't the sunshine lovely on the skin? Wouldn't it be nice to sit for a spell in the sun and close your eyes? Just a moment. . . . And I did. Then I returned to my work, peaceful, satisfied, knowing that life is good, Nature cares for us, and I'm even learning how to care for myself a little better.
Speaking of decadence, have you ever eaten a sweet potato cooked to a caramelized mush in the sun? It needs nothing to enhance it. I discovered this one day when I didn't want to go back inside quite yet to get the salt, butter, plate and fork. It was a lovely winter afternoon, one of those warm ones so common in the Southwest. I sat in the sun in a chair and gingerly peeled one end of the orange tuber held in my pot holder, while looking across the mesquites to the oaks where I could see a single hawk sitting sentry. I took a bite of a very sweet potato, dazed and delighted.
Some people theorize that solar energy affects the cellular structure of food in a way that electric and gas heat simply cannot — and I believe they're right. Decades of solar meals confirm this for me: The food simply tastes better. One day, perhaps we'll have scientific research to explain exactly why, but I'm satisfied that it's true.
Solar ovens are also forgiving. One day, I was so focused on some project that I entirely forgot the casserole dish filled with simple rice and water that I'd put in the oven — four hours earlier. If I'd put it on the stove, I'd have burned it up long ago. I ran outdoors and found my oven was no longer directed at the sun, but it was still over 200 degrees (they go to 350 or even 400); the rice was cooked, and moist as if it were being perfectly cared for in a steam tray.
Solar ovens are designed to hold in all the heat they gain, and by necessity they also hold in moisture. So rice stays moist, meat stays juicy, and pizza crust doesn't dry out but bakes to a chewy, soft perfection.
Solar cooking can save a lot of money. In the summer time, most people not only pay for gas or electricity to cook with, but then they pay again to reduce the heat created in the kitchen — or attempt to, in which case the "payment" may be in suffering a hotter house than need be.
In the wintertime, the gains are admittedly fewer, but they still exist. For instance, the excess heat we generate in cold seasons in the kitchen is appreciated, and might offset a bit of furnace heat. But if we run an exhaust fan to vent cooking odors outside, we also exhaust a great deal of warmth with it, possibly more than was created by our cooking.
Of course, opening the door to go outside to turn our solar ovens with the sun, we lose a little home heat, too — but not necessarily as much as with an exhaust vent if it's used too long.
After I left my hermitage in 2006, I moved to Silver City and held my first New Mexico solar-oven workshop in February. On my fliers I printed, "Call for alternate date in case of bad weather," but a half-dozen intrepid folks showed up anyway, to sit outside on a near-freezing day, huddled and watching my ovens face nothing but clouds — so thick we could only guess approximately where the sun might be behind them. Nevertheless, I aimed as best I could, and we talked about solar design and cooking while watching the thermometer rise ever so slowly. The temperature never got high enough for cooking (170 degrees), only to about 105, but that was impressive, since we had no direct sun.
If I'd started a dish indoors, say, in a cast-iron pot that would hold significant heat in its mass (as I often do on winter days), the oven could have held that heat and the food would have certainly cooked. But I hadn't started any dish inside, not believing anyone would come out on a day like that! Though I failed my participants by not starting something inside first, the solar ovens gave us an intriguing show.
Solar ovens can also be used for canning. It's generally summertime when we want to can food and summertime when we don't want to heat the kitchen, so I hope to do more of this one day.
They can also sterilize water — not purify it, as there's no means of removing toxins — but bacteria and other living organisms can be killed, so water can be made much safer to drink.
For this reason, a lot of people consider a solar oven to be an essential survival item. It has occasionally been a fleeting goal of mine to prepare for survival situations, but today I'm less concerned about personal self-sufficiency than I am about community sufficiency. I generally ignore all the media talk about terrorist acts, except to acknowledge that we as a culture are terrifically dependent on a vulnerable infrastructure that delivers us all our most basic needs — food, clean water and energy for warmth. In the event this infrastructure got broken in any manner, nearly every one of us would be hard-pressed to take care of these needs. It's commonly known that our supermarkets contain only three days of food at any given time to feed their buyers. Considering our government's failure to help New Orleans in its time of disaster, I can't put much faith in its help should even a small part of the nation lose connection to the grid.