Deep Summer

Strange to use the phrase here in Minnesota, but Deep Summer is what I've got.

It's mostly a phrase from the US South- and it means the heart of summer- and the heat.

My current experience is mild, really; maximum daytime temperature is barely hitting 90°F (32°C); but there's a gaggle of accompanying factors that require a human to adapt, somehow, or collapse.  Here is the day-

The morning is still.  No wind.  No wind for almost 2 weeks now, we're having to haul house water from the solar-pumped greenhouse well, since our windmill isn't moving.  No wind coming in the next week, either.

Soaking dew; until noon, moving anywhere on the farm without tall rubber boots means soaking shoes and socks.  Barefoot?  Not if you're working.  Thistles, hammers...  The rubber boots are hot, and heavy.

Hazy sun; all day.  The humidity stays at "120%" - not actually possible, but that's a reasonable estimate of how it feels.  The 85° air is comfortable; until you move; just walk and you will sweat.  Work will have your clothing soaked through, literally to dripping, within just a few minutes.

You have to be very careful in this weather- it's so damp, wet, drippy you can easily forget you're losing water, dehydrating - and losing salt.  When your skin is covered with salt, sweat evaporates more slowly- cools less well.  When you look up from hoeing the beans, and world fades to white- you're on the edge of "heat exhaustion" - otherwise known as a critical shortage of water and salts; you need more than sodium; you're probably running short on potassium and calcium too.  One thing we do is add some salt, and "salt substitute" (KCl) to our lemonade; do-it-yourself "sports" drink.  Plain water is not enough, if your vision is fading.

People have coped with summer forever, of course.  Two major paths- let your body get used to it, adapt; and/or avoid it.

Your body will adapt, if you ask it to.  Work in the heat an hour today; and aim for two hours tomorrow.  Full adaptation can take weeks.  Be careful.

Or- change your hours.  Become crepuscular.  Wake before sunrise; work in what cool there is, before the sun hits; then move inside for other chores, or a nap- with a little fan, perhaps.  (I have one one me now- 12VDC, running directly from the hot sun on my solar panels; designed as a fan for a boat, 20 years old, I think.)  Evening presents more opportunities for outside work, without the sun.  The mosquitoes, alas, tend to be crepuscular, too.  The evening tends to be warmer; but dry- no rubber boots.  Until the dew starts to form.  Our solar heated shower is dangerous right now- it may be way too hot; shower carefully.

Here we tend to have little wind from mid July through late August.  Fact of life.  Cuss and bear it, mostly.  And drip.

And what are we doing about refrigeration?  Not a thing.  Water out of the well is very cool; water stored a day is still cooler than the hot outdoors.  It's cool enough.

At the moment, I've got gourmet meat for 3 days, ready any time.  No fridge.  

This is where I keep it- inside the charcoal grill, where it was slow-cooked.  

It's a boneless chuck roast; on sale when I was in town.  Tasty- but tough, usually.  I set it to cook slowly, inside the charcoal grill, after using the hotter fire to do a little chicken.  The very slow cooking, not over the coals, but beside them, with a little hickory added to the other side of the fire, actually does a little tenderizing, and does wonders for the flavor.

And, incidentally, sterilizes the roast- and the grill.  Once it was mostly cooked- I closed the grill's vents, thus asphyxiating the fire, and any microbes.  The meat is partly smoked, slightly dried, and quite safe right were it is, inside the closed sterile grill, 90° days, or not.

I've eaten some for dinner yesterday, and lunch today; and have 3 more meals there, I think.  Open the lid; cut off a chunk quickly right on the grill with a sharp knife; close the grill.  Yes, one, or two, bacteria got in when I did that.  They landed on dry, smoked, charred meat surface- not a friendly place to them.

The cooled, slightly dried chuck is pretty firm; easily sliced very thin, which solves most of the remaining toughness problems, and makes it perfect for adding just a little flavor, just a little protein, to whatever else I'm having.  Delightful.  It does require chewing.  Consider it exercise.

Any meat will keep after smoke cooking in a closed grill; at least a day, probably 2.  3 starts getting a bit iffy, particularly if you're dealing with chicken or have kids in the house.  You need to make sure the meat was cooked - hot right through- in the first place, though.  Sometimes a cooling fire may leave your meat cool, and not really kill all the bugs; this is something you need to watch meticulously.  The other hazard with this method is closing the grill and leaving it with the fire still too hot- and finding nice chunks of charcoal instead of chicken, when you open it up tomorrow.

This kind of smoke-heat preservation is really pretty safe for large cuts of meat; but don't try this for sausage or burgers- too much chance for bacteria to be incorporated in the grinding.

Now, I don't have to cook tonight, nor did I last night.  No extra heat required.

I'm gaining on the work adaptation, too.  Or, of course, you could always just move somewhere for sissies!