Text 21027, 78 rader
Skriven 2007-10-04 20:43:22 av Joan Macdiarmid (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: Sun rooms
=================
 Hi, Jim,

 JM> If you had a semi-heated sun-room
 JM> the original open porch got glassed in as
 JM> a sort of thermal "airlock", but would have been a
 JM> great greenhouse for that home.
 JW>
 JW> Unfortunately that doesn't work very well here. The winters are too

 I suspect I wasn't thinking so much of *you* in
 your extreme environment, but more of me in my
 cold but still moderate one. I liked that house
 feature. Even where you live, an "airlock zone"
 in front of entries would make sense even if it
 wasn't warm enough to grow cool-weather veggies.
 It would limit heat loss whenever the door needed
 to be opened. And whatever warmth the limited sun
 could give would hang around longer. But no, I
 don't think I could garden in it in Yellowknife.

 JW> long and cold with inadequate (just 4 hours) sunlight. The heat loss
 JW> at night through all that glass is horrendous. A few well to do
 JW> people have them but their heating bills are $1000-$3000 per year
 JW> more than for people with more energy efficient designed homes.
 JW> That would make for very expensive potatoes.

 JW> A free standing unheated greenhouse can extend the growing season
 JW> from 80-90 to 120-150 days though which makes a world of difference
 JW> for growing so many vegetables.

 That might be the window you needed for the
 potato scheme, too. When I mentioned semi-heated,
 I did mean from the waste heat escaping from the
 house, not a dedicated system. And an airlock
 space does slow the loss of such waste heat from
 the house. Or do your homes in Yellowknife
 already incorporate such concepts?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cold Pink Borscht
 Categories: Soups, Vegetables
      Yield: 1 Servings

      1 lb Beets, trimmed
      2    Medium cucmbers, peeled and
           -seeded
      1 cl Garlic, chopped
      1 c  Milk
     16 oz Sour cream
           Salt and freshly ground
           -black pepper
           Chopped chive or scallion
           -tops, for garnish
           Chopped parsley, for garnish

    Place the beets in a saucepan and cover with cold, unsalted water.
  Heat slowly to boiling; reduce the heat and cover. Simmer, uncovered,
  until beets are tender, about 35 minutes. Drain under cold water.
  Remove the skins and chop the beets fine; reserve. (Canned cooked
  beets also may be used.)
    Finely chop 1 cucumber; reserve. Roughly chop the remaining
  cucumber and place it in the container of a blender or food
  processor. Add the garlic and the milk; process until smooth.
    Combine the pureed cucumber mixture with the sour cream in a large
  bowl. Whisk until smooth. Add the chopped beets and cucumber and salt
  and pepper to taste. Chill well before serving. Garnish with chives
  and parsley.

  Adapted from "Greene on Greens", Workman, 1984, in a 1988 article in
  the Buffalo News. Typed for you by Joan MacDiarmid.

MMMMM

 Joan MacDiarmid
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