On the second afternoon of our trip to the Southwest last December we arrived in Ely, NV. Since we had booked our hotel while on the road we decided to go to the Ward Charcoal Ovens first as long as we still had some daylight.
Why charcoal ovens in the desert?
Lots of charcoal is needed for smelting ore. It takes 30 to 50 bushels to reduce one ton of ore.
Beehive-shaped ovens are a more efficient way of reducing pinyon pine and juniper to charcoal than the earlier method of piling wood in an open pit and lighting it on fire. The ovens allow control over how hot and how long the fire burns which is important when producing quality charcoal.
Building the ovens here, close to the source of building materials, the timber needed to make charcoal, and within three miles of the smelters, was a matter of convenience and efficiency.
After only three years of operation (1876-1879), the silver boom waned, the trees were gone, and the need for charcoal ended. People found other uses for the Ward Charcoal Ovens. For prospectors and stockmen, they were shelters in harsh weather. It is also said that one or two stagecoach bandits hid from the law in these ovens.
(from the information plate of Ward Charcoal Ovens State Park)
We could easily picture the "harsh weather". It was quite cold, there was snow on the ground and the little creek was covered with ice.
On the plus side, we were the only people there and could explore to our hearts' desire. Then the afternoon light started to change.
The sky changed color in a rather dramatic way. It seemed the yellows and oranges got more and more intense by the minute.
We finally left when the sky turned red. By that time, I was already half frozen (the ovens didn't help).
Since this is for Bleubeard and Elizabeth's T Tuesday, I need a drink. Last Friday our friends invited us over for a pizza dinner and some delicious wine. Can you see their sweet dog in the background?
Maybe you remember that a few weeks ago I wrote that I had made a raspberry-almond clafoutis. A that time I thought the recipe was asking for too little flour and too much half-and-half which needed a much longer baking time than mentioned. So this time I added another quarter cup of the almond flour and reduced the half-and-half by a quarter cup, scattered some sliced almonds on top and voilà - it turned out perfectly! I was also able to reduce the baking time by ten minutes. I'm glad that I was experimenting with the recipe a bit. This was our contribution to the pizza dinner.
Have a good week, everyone!
11 comments:
...Carola, thanks for introducing me to the Ward Charcoal Ovens. Sustainability wasn't popular back then as it still isn't with this administration.
Those beehive ovens are really amazing. I'd seen some of these charcoal ovens in Death Valley years ago, but I think these are in better shape and more impressive. It looks like a super place to visit. Your photos have a great winter atmosphere. Pretty and cold. And isn't it fun to experiment with a recipe and make it even better. Your clafoutis looks delicious. And what a sweet little pup too.
I also have never heard of the Ward Charcoal Ovens before. I was quite impressed with your knowledge of the ovens and how they were used in their heyday. Your photos bring back thoughts of winter with your amazing photos. I got chills just looking at that frozen river.
Your second clafoutis looks even better. It's always great to experiment with a recipe to make it better. The amount of wine left in your glass would have been enough to get me drunk. Thanks for sharing the ovens, your clafoutis, friend's dog, and wine with us for T this almost Tuesday, dear Carola.
Interessante Geschichte der Öfen und wunderschöne Fotos! Auch wenn mir jetzt kalt ist ;-)
Vorgester in den Nachrichten: "Für die Jahrezeit zu kalt". Ja, mennoh. Umso schöner das Foto vom draußen essen und trinken.
How interesting!! I wondered why there would be charcoal ovens in the 'middle of nowhere'. Usually they are in a forest. But after I read on you explained that the trees had gone (They probably chopped them all down. Sustainability was unheard of then).
I was also surprised by the snow. Are these images from last winter?
The sunset is amazing! Such beautiful photos!
Happy T-Day,
Lisca
It almost seems to be a contraction, ovens in the desert. One thinks of the desert itself as an oven! I am assuming that at some point there were extensive growths of trees where the ovens were constructed. You do find interesting places, Carola. Your clafoutis looks delicious and I am sure it tasted so, too. I only wish I had been there to sip and nibble with you. Gros bisous de ton ami canadien . David
these are fascinating. That photo of the ovens with the sunset is otherworldly. And yum on the food and wine!
These ovens are interesting and I learned something new! You captured the changing sky so well.
It’s amazing how beehive ovens show up in so many early industrial settings.
Dear Carola, these beehive ovens are amazing! Your photos are absolutely gorgeous, and thanks to this post, I have learned a lot! Thank you so much for sharing.
I love how you brought the Ward Charcoal Ovens to life. I could almost feel the cold and see the dramatic sky over the desert. It’s wonderful that you had the place almost to yourselves to explore. And I have to say, your clafoutis sounds irresistible. I admire how you experimented with the recipe until it was just right. Posts like this make me want to pack a bag and see these places for myself.
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