 Solar on the Tour
By contributing writer Laurie Neverman
September 15, 2008
Passive solar uses the position of the sun combined with building choices to heat (and cool) your home. Our large south facing windows are shaded in the summer by an overhang to keep out the heat. As the sun angle moves lower in winter, sunlight penetrates deeply into the home. High thermal mass holds that heat in (it also holds the coolness in the summer).
The “passive” label comes from the lack of moving parts – no pumps, no wiring, no external power required. We have found this to be somewhat of a misnomer, because passive solar works best with active homeowners. Those large windows need to be insulated at night, or we have the potential to lose more heat than we gain. If it’s very cold and overcast, we may not lift the shades at all, choosing instead to stay hidden in our cozy nest. I’d estimate that passive solar covers roughly 10% of our heating load.
Active solar employs moving parts or electric power production. This includes solar thermal to provide heat or solar electric (photovoltaic) to provide electricity. We have an active solar water heating system consisting of two 4’x8’ flat plate collectors, a differential controller, a storage tank with integrated heat exchanger and associated plumbing. The controller checks the temperature of the collectors. When they are16 degrees hotter than the storage tank water, the pump kicks in to gather heat.
Because our water heating and space heating systems are tied together and our system was installed less than a year ago, I don’t yet have a solid estimate of what percentage of our water heating load the system covers. I do know that it heats up quite nicely in the middle of February with subzero windchills and can handle three loads of laundry and two showers in midsummer with heat to spare.
Drop me a note at laurieneverman@hotmail.com with your questions and comments, or stop by on see us on October 4th.
Related Links:
MREA Solar Tour of Homes – Part of the National Solar Tour. Homes and businesses throughout Wisconsin will be opening their doors to the public on October 3rd and 4th. Mike- could you link this specifically to the events calendar at Green It, Mean It
Passive Heating and Cooling – Further discussion and more nitty-gritty details at www.commonsensehome.com
Lake Michigan Wind & Sun – Our solar thermal installer, also featured on the Solar Tour of Homes and the Solar Tour of Businesses
Solar Water Heating – The basics of solar hot water on Wiki.
Common Sense Home Fall Recipes
Hamburger Stew
This simple economical stew from my sister, Lois Jacobsen, is perfect paired with some fresh homemade bread and takes advantage of seasonal fall vegetables.
Ingredients:
1 medium onion, finely diced
1 teaspoon butter or olive oil
1 pound ground beef
1 teaspoon pepper
1 teaspoon salt
¼ teaspoon garlic
4 cups water
1 tablespoon beef bouillon
2 cups potatoes, cubed
2 cups carrots, cubed
Flour/water mix to thicken stew
Cook onion in skillet with butter or oil until edges are just starting to brown. Add beef and cook until brown and crumbly. Pour off any excess fat. Add salt, pepper and garlic, mix thoroughly. Add water and beef bouillon. Add vegetables and cook until vegetables are tender. Thicken with flour/water mix. Optional vegetables are celery and corn.
Honey Whole Wheat Bread
This recipe from allrecipes.com makes rich, dense bread that the whole family will enjoy.
Ingredients:
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 tablespoons honey
1/3 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
2 tablespoons vegetable oil
1 1/2 teaspoons active dry yeast
Directions (for bread machines):
Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
Directions (for hand mixing):
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work bread flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into a loaf and place into a well greased 9 x 5 inch loaf pan. Allow to rise until dough is 1 to 1 1/2 inches above pan.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Maple-Apple Crisp
This recipe from Kim's New England Kitchen is a great way to use our new apple crop and delicious maple syrup.
Ingredients:
4 large, peeled, thinly sliced McIntosh apples
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 cup real maple syrup
Topping Ingredients:
1 cup uncooked rolled oats
1/3 cup flour
1/2 cup sliced almonds
2 tablespoons canola oil
2 tablespoons real maple syrup
1 teaspoon almond extract
Directions:
Mix sliced apples, lemon juice, cinnamon and syrup in a large mixing bowl. Mix topping ingredients in a separate bowl and set aside.
Grease a 9" x 13" baking dish, and spread the apple mixture across the bottom of the pan. Cover with foil and bake at 350 degrees for 30 to 40 minutes or until the apples are tender. Spread the topping evenly over the apples and return the pan to the oven. Bake an additional 20 to 30 minutes uncovered at 350 degrees until topping is crisp.
Note: Top with fresh whipped cream or vanilla ice cream if you'd like.
Serves 6-8 people. Prep Time: 15 minutes Cook Time: 40 minutes
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