This year marked the first time we've reached for three full harvests throughout the growing season: early spring, peak summer, and late fall.
This is a rhubarb custard pie, baking inside our Sun Oven. So yes. The answer is yes, you can bake a pie in a solar oven! Here's how.
Last time we mentioned solar cooking, we introduced you to the sun-sational (that pun can't help itself) Sun Oven and showed you how we used it to cook a pot of rice. This time I'm all about the meat, which turns out to be a great thing to cook the solar way.
Yeah, that's my superhero hunk, AKA the other half of Brunette Gardens... But what's that shiny thing there in the left corner? It's not kryptonite... it's a Sun Oven!
When we began growing annual vegetables last year, we came to the task with at least some experience, but we certainly had a lot to learn. Still, I'm amazed by how much food we're getting already out of our little 1/4-acre homestead habitat.
When I showed you how to cook a perfect pot of stovetop rice every time, I mentioned that next up I'd demonstrate a quick-and-easy recipe for a crockpot rice dish. That dish is the Asian rice porridge known as congee. Never heard of it? Well, neither had I until a friend spirited me away to a delightful, unexpected place in Seattle's International District called the Purple Dot Cafe, where I had my very first bowl of this heavenly porridge.
It's tempting to buy prepared foods, whether that's shelf-stable packaged stuff or frozen. We're all really busy of course, even if we're working from home these days because you know, working from home is still working. But what if I told you the only thing standing between you and healthy living was a mere 15-20 minutes of cooking time per week?
We've been meaning to post an update to the cast iron series for some time, as we ended up modifying our care and maintenance just a bit, and the result is pretty much the perfectly seasoned cast iron skillet. One way to test this is to fry an egg in the skillet and see if it can easily slide around on the skillet surface, as in the video above.
One of the benefits of removing the turf grass in our entire backyard - which constitutes the majority of the 1/4-acre plot - is that we have a lovely carpet of native violets growing over most of it. I've raved about viola sororia previously on the blog, and the best part is that the violets arrived of their own volition, free of charge. And with them, came edible mushrooms.
If I had to sum up my first real vegetable garden season here at Dragon Flower Farm in one phrase, it would be this: It's all information, and information is good.