I’ve been calling around to price metal plates ( need 4’x5’x1/8”) to cover the ground kneel-down oven this morning and it looks like Custom Machines at 1601 W. Murray Dr. #B is quoting the least. The 4’x5’x1/8” plate is a 10 gauge metal at $99.55, but they also have a 12 ga. and 14 ga. thinner metal plate for the same pricing of $80.51 (incl. tax).
I haven’t received any feedback from the garden group on this metal plate cover — if anyone has one of this size or about this size that we can borrow for this workshop that would be . It must be metal and not galvanized due to its toxicity when heated. Jerry, our maintenance person, will be checking if he has one, but I want to extend this out to the group to ensure we have it on site today or tomorrow-9/19.
The program has one hand grinder which I set up on the table in HOJ, so that is ready to go. Toni, here at the program, has another grinder, but she said it is a small one, but she will still bring it. My paternal aunt has one and I will be borrowing it from her. So we should be set for the corn grinders.
Bev Todd brought some dried fruit wood and Russian olive pre-cut wood and will be bringing a bit more. We staged it near the ground oven in the garden. Jerry will check over the program grounds for some dried cottonwood and cut them to size. Hopefully, this will be enough firewood to heat oven and cook with. Bev T. also will check to see if she can help with a tarp to lay on floor as it can get messy with the corn silk, husks, cobs and when shaving kernels off the cobb. Bev also donated 2-lbs grass-fed ground beef as an add-in to corn mush option.
Molly will be helping again to get a burn permit for Wednesday so this is set.
Brandon will be checking at the research station for some fresh Indian corn. And Bev M. will be shopping around Shiprock for some fresh ones as well to ensure we have enough.
We can use some of the peppers growing in the garden as an add-in ingredient option.
Grated cheese is another option, if someone wants to bring some.
Again, we will be getting a head start about 4pm in the HoJ and about this time we should also get the ground oven heating up. If someone can help watch and stay with the fire that would be good. I have to also ensure we have a hose extending out to the fire as a fire safety requirement by the fire dept.
Ha’goon’ee, Bev M.